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

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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