Toastess TVS682 manual Steaming Guides, Vegetables

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STEAMING GUIDES

Vegetables

1.Wash vegetables thoroughly. Cut off stems; trim; peel and slice if necessary.

2.The Steaming Chart below should be used only as a guide. Doneness will depend upon size of pieces, freshness, temperature of water, personal preference, etc.

3.If pieces are different sizes, place larger pieces on the bottom.

Vegetable	Weight	Steaming Time (minutes)
	lb. (kgs.)
Artichokes, whole	4	30	– 32
Asparagus, spears	1 lb. (450 g)	12	–14
Beans, green or wax	1/2 lb. (225 g)	12	– 14
Beets, cut	1 lb. (450 g)	25	– 28
Brocolli, florets	1 lb. (450 g)	20	– 22
Brussel Sprouts, whole	1 lb. (450 g)	24	– 26
Cabbage, sliced	1 lb. (450 g)	16	– 18
Celery, sliced	1/2 lb. (225 g)	14	– 16
Carrots, sliced	1 lb. (450 g)	18	– 20
Cauliflower, florets	1 lb. (450 g)	20	– 22
Corn on the Cob	3-1/2 lbs (1.5 kgs.)	14	– 16
Eggplant, chunks	1 lb. (450 g)	16	– 18
Mushrooms, button	1 lb. (450 g)	10	– 12
Okra	1 lb. (450 g)	18	– 20
Onions, sliced	1/2 lb. (225 g)	12	– 14
Parsnips, sliced	1/2 lb. (225 g)	8 – 10
Peas, shelled	1 lb. (450 g)	12	– 13
Potatoes, small,whole	1 lb. (450 g)	30	– 32
Rutabaga, small dice	1 lb. (450 g)	28	– 30
Spinach	1/2 lb. (25 g)	12	– 14
Squash, Acorn/Butternut, sliced	1 lb. (450 g)	22	– 24
Turnips	1 lb. (450 g)	20	– 22
Frozen Vegetables	1 lb. (450 g)	18	– 20

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