VEGETABLE COOKING CHART

VEGETABLE

Quantity

WATER

TIME

ml (cups)

minutes

 

 

 

 

 

 

Asparagus

450g (1 lb.)

250 (1)

10

 

 

 

 

Bean Sprouts

750ml (3 cups)

250 (1)

5

 

 

 

 

Broccoli – spears

750ml (3 cups)

375 (1-1/2)

15

florets

750ml (3 cups)

375 (1-1/2)

10 – 12

Cabbage – shredded

500ml (2 cups)

250 (1)

10

 

 

 

 

Carrots – sliced

500ml (2 cups)

250 (1)

10 – 12

 

 

 

 

Cauliflower – florets

340g (3/4 lb.)

375 (1-1/2)

15

 

 

 

 

Green, yellow beans

225g (1/2 lb.)

375 (1-1/2)

12

 

 

 

 

Potatoes, medium size,

950g (2 lbs.)

500 (2)

20 – 22

quartered

 

 

 

Spinach

115g (1/4 lb.)

250 (1)

7

 

 

 

 

Squash, sliced

450g (1 lb.)

250 (1)

10

 

 

 

 

Summer squash,

450g (1 lb.)

250 (1)

10

Zucchini

 

 

 

MEAT AND FISH STEAMING CHART

 

LIQUID

TIME

 

ml (cups)

minutes

 

 

 

Beef – 6 mm (1/4”) slices

500 (2)

12

 

 

 

Chicken breasts

500 (2)

15 – 20

 

 

 

Salmon 25 mm (1”) thick

500 (2)

12

 

 

 

Shrimps

500 (2)

12 – 15

 

 

 

8

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Salton RC-1203 manual Vegetable Cooking Chart, Meat and Fish Steaming Chart