FRESH VEGETABLE STEAMING CHART

The times in the Vegetable Steaming Chart are approximate. Set the Timer and check for doneness at the suggested cooking time; continue cooking if necessary. The size and shape of the food, as well as personal taste, may call for adjustments. If you want softer vegetables, add more water if necessary, and steam for additional time. Do not allow the water in the Steamer Base to boil dry.

NOTE: Foods that steam in the THIRD (3) or SECOND (2) Basket(s) may require additional cooking time.

Vegetable

Amount (approximate)

Suggested

Cooking Time*

Artichoke, whole

3 medium, tops trimmed

50 to 55 min.

 

 

 

Asparagus, spears

1 lb.

20 to 25 min.

 

 

 

Beans, green/wax,

 

 

cut or whole

1 lb.

45 to 55 min.

 

 

 

Broccoli, spears

1⁄2 to 1 lb.

35 to 45 min.

florets

1⁄2 to 1 lb.

20 to 25 min.

 

 

 

Brussels sprouts

1 lb.

25 to 30 min.

 

 

 

Cabbage, 1⁄8 wedges

1 head

45 to 50 min.

 

 

 

Carrots, 2-inch chunks

1 lb.

25 to 30 min.

 

 

 

Cauliflower

1 medium head chunked

35 to 40 min.

florets

1⁄2 to 1 lb.

35 to 40 min.

 

 

 

Corn on the cob

3 small

35 to 45 min.

 

 

 

Mushrooms, whole

1 lb.

10 to 15 min.

 

 

 

Parsnips, whole

1 lb.

40 to 50 min.

 

 

 

Potatoes, new, whole

2 lb.

45 to 55 min.

 

 

 

Rutabaga, quartered

1 lb.

55 to 65 min.

 

 

 

Spinach

12 oz.

10 to 15 min.

 

 

 

Summer squash:

 

 

yellow and green zucchini,

 

 

1⁄2inch slices

1 lb.

10 to 15 min.

 

 

 

Turnips, halved

1 lb.

45 to 60 min.

 

 

 

Winter squash, cut in half,

 

 

or to fit in Basket, skin up

1 squash

30 to 50 min.

 

 

 

*Approximate times are offered as guidelines only. Cooking times may vary.

NOTE: If cooking less than 10 minutes, turn Timer to “10” and then back to desired cooking time.

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