Steaming Vegetables

For best results:

1.Wash and clean vegetables before steaming. Trim stems and peel skins.

2.Cut vegetables into even sized pieces. The smaller the piece the faster it will cook.

3.Steam vegetables until just tender, this retains the flavour.

4.Frozen vegetables should be defrosted before steaming.

Vegetable

Quantity

Approximate cooking time

Asparagus, trimmed

2 bunches, trimmed

12-15 mins

Beans, whole

250g, trimmed

12-15 mins

Beetroot

1 bunch - medium

20-30 mins

Bok Choy

2 bunches, separated

8-10 mins

Broccoli

1 head, cut into florets

10-15 mins

Brussel Sprouts

350g, trimmed

15-20 mins

Cabbage

¼ cabbage, sliced

10-12 mins

Carrots

3 medium

15-20 mins

Cauliflower

1 head, cut into florets

10-15 mins

Corn

Whole cobs

20-25 mins

Peas

250g, shelled

10-12 mins

Snow peas

250g, trimmed

5-6 mins

Spinach (English)

1 bunch, trimmed

5 mins

Squash

Baby, 350g

8-10 mins

Potatoes

 

 

Chats

10 x 50g, halved

25-35 mins

Red or white

6 x 150g, Cut into quarters

20-30 mins

Potato sweet

500g, cut into pieces

20-30 mins

Pumpkin

350g, cut into pieces

20-30 mins

Zucchini

2 medium, sliced

6-8 mins

Frozen Vegetables

 

10-15 mins

Must be defrosted first

 

 

 

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Sunbeam RC2650, RC2350, RC4750 manual Steaming Vegetables, For best results

RC4750, RC2650, RC2350 specifications

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