Sunbeam ST6600 Instruction/Recipe Booklet page 8

Vegetables.
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 vegetables 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.
FRESH VEGETABLES: Guide to Steaming Time.
VEGETABLE
Artichokes – globe
Asparagus
Beans – Green or Wax
Beetroot
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower flowerettes
Celery
Corn on Cob
Mushrooms
Onions
Parsnip
Peas
Peppers
Potatoes –
1) New
2) Red or White
3) Sweet
Pumpkin
Turnip
Zucchini
FROZEN VEGETABLES: Guide to Steaming Time.
FROZEN VEGETABLE
(500g)
Green Beans, Lima Beans, Broad Beans,
Broccoli (cuts), Brussel Sprouts, Carrots
(sliced), Cauliflower, Mixed Vegetables,
Peas
Corn on Cob
QUANTITY
3 whole, tops trimmed
500gms
500gms, cut or whole
500gms, whole with 3cm tops
500gms
500gms
500gms, coarsley shredded
500gms, sliced
500gms
1 bunch, thinly sliced
3 to 5 cobs
500gms, whole
250gms, thinly sliced
500gms, peeled and sliced
500gms, shelled
500gms, halved, seeds removed
500gms, whole (approx. 8)
500gms, whole (approx. 3)
500gms, cut into 3cm pieces
500gms, cut into 3cm pieces
500gms, cut into 3cm pieces
500gms, sliced
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.
APPROX. TIME
IN MINUTES
17 - 20
26 - 29
8
APPROX. TIME
IN MINUTES
18 - 25
12 - 15
12 - 15
38 - 42
12 - 16
17 - 20
12 - 16
17 - 20
17 - 20
17 - 20
38 - 42
7 - 10
12 - 16
12 - 16
17 - 20
7 - 10
28 - 31
38 - 42
26 - 29
26 - 29
26 - 29
7 - 10