Vegetable Steaming Chart
VEGETABLE | WATER | APPROX COOK TIME |
| MEASURES |
|
Acorn Squash, halved | 3 | |
Asparagus, 1” spears | 2 | |
Beans: green, wax | 2 | |
Broccoli, spears | 2 | |
Brussel Sprouts | 2 | |
Cabbage, wedges | 3 | |
Carrots, 1/2” pieces | 2 | |
Cauliflower, flowerettes | 2 | |
Celery, 1” pieces | 2 | |
Mushrooms, fresh sliced | 2 | |
Pea Pods | 2 | |
Potatoes, (2) halved, | 3 | |
quartered in |
|
|
Spinach, 1/2 lb bag | 2 | |
Zucchini, 1/2” pieces | 2 |
•Approx. Cook Time based on 1lb. of vegetables unless otherwise noted.
•1lb. = 1/2 Kilo
Cooking Tips
•If rice is not completely cooked, allow to stand covered for 10 to 15 minutes to finish cooking.
•Use only water to cook rice. Other liquids can create a boil over.
•Doneness of rice can vary depending on quality and type. For firmer rice use slightly less water, for softer rice, use slightly more water.
•A thin crust will form on bottom of cooked rice, which is normal. This crust may be eaten if desired.
•Use the plastic serving spoon or a wooden spoon to stir and serve rice. Do not use metal spoons or utensils as damage can occur.
•Leftover rice can be refrigerated in separate covered container for a few days if desired.
•Altitude affects the temperature at which water boils therefore affecting the cooking time. It’s especially true at high altitudes where longer cooking times are necessary. Test for desired consistency when cooking times indicated have been reached. As you cook with this appliance, adapt times and measurements to your own personal tastes.
•Cut food into uniform pieces and arrange evenly in steam basket.
•Do not thaw frozen vegetables before steaming.
•Stir frozen vegetables halfway through cooking time for best results.
•Season vegetables after steaming.
•Steaming time is subject to your own personal tastes; do you prefer crunchy steamed vegetables or softer vegetables. Adapt steaming times and measurements to your own personal tastes. Experiment and have some fun.
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