Vegetables Cooking Charts - Rival 4450 Owner's Manual

Vegetables
Hints
o
Use steamer basket for fresh or frozen
vegetables.
Exception: If a sauce or liquid is to be
kept on the vegetables, use rice bowl.
See examples on page 20.
o
Thoroughly clean the vegetables. Cut off
stem; peel if desired. Cut or chop.
Smaller pieces steam faster than larger
ones.
o
Vegetables retain more flavor and nutri-
ents if steamed just until tender, but still
slightly firm.
o
Quality, freshness and size may affect
timing. Adjust water volumes and
cooking times as desired.
o
Season the vegetables after steaming.
o
If preparing more vegetables (fresh or
frozen) than quantity listed, increase
water amount by
1/4
cup to extend cook-
ing time.
Frozen Vegetables
o
Frozen vegetables should not be thawed
before steaming.
o
Temperature of frozen food will affect
cooking time. Adjust water volume and
cooking time as desired.
..
.'
-.....
eSt
Frozen
Unless otherwise noted, times given are based on
7
package
(76
ounces) frozen vegetables
Variety
Cups of Water
Approx. Time
in Minutes
1 19-22
Cut
1
19-22 1 19-22
Green or Wax, Cut
1% 24-26
I
11/4
24-26
-.-
\
1 19-22 1 19-22 1 19-22 1114 24-26
1 19-22
Cut
Y2
10-12
11/4
24-26
1
19-22
3/4
16-17
'I
1
19-22
1
19-22
6