Sunbeam ST6650 manual Vegetable Quantity, Minutes

Vegetables – guide to steaming times

The following are some handy hints on how to steam vegetables:

1.Before steaming, wash the vegetables thoroughly.

2.Cut off stems and peel if desired.

3.Cut vegetable to the desired size (smaller pieces steam faster than larger ones).

4.To retain the vegetables flavour and nutrients, steam until just tender, but still slightly firm.

5.When steaming several different vegetables at once, place the largest and firmest in the steamer first. Add other vegetables according to size during the steaming time.

6.If a sauce or liquid is to be prepared with the vegetables, use the rice bowl for steaming.

7.Frozen vegetables should not be thawed before steaming.

VEGETABLE	QUANTITY	APPROX. TIME
		IN MINUTES
Artichokes – globe	3 whole, tops trimmed	18 – 25
Asparagus	500gms	12 – 15
Beans – Green or Wax	500gms, cut or whole	12 – 15
Beetroot	500gms, whole with 3cm tops	38 – 42
Broccoli	500gms	12 – 16
Brussel Sprouts	500gms	17 – 20
Cabbage	500gms, coarsley shredded	12 – 16
Carrots	500gms, sliced	17 – 20
Cauliflower florets	500gms	17 – 20
Celery	1 bunch, thinly sliced	17 – 20
Corn on Cob	3 to 5 cobs	35 – 40
Mushrooms	500gms, whole	7 – 10
Onions	250gms, thinly sliced	12 – 16
Parsnip	500gms, peeled and sliced	12 – 16
Peas	500gms, shelled	17 – 20
Peppers	500gms, halved, seeds removed	7 – 10

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