Steaming Vegetables - Sunbeam Rice Perfect RC2300 Instruction/Recipe Booklet

Steaming Vegetables

For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE
Asparagus
Beans
Beetroot
Bok Choy
Broccoli
Brussel Sprouts
Butternut Pumpkin
Cabbage
Carrots
Cauliflower
Corn on the cob
English Spinach
Snowpeas
Button squash
Peas
Zucchini
Potatoes
1.Chats
2.Red or White
3.Red or White
4.Sweet
FROZEN VEGETABLES
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
QUANTITY
1 bunch (approx. 250g)
250 g cut or whole
250 g whole
250 g
350 g
250 g
250 g cut into 3cm pcs
250 g coarsley shredded
250 g cut into 3cm pieces
250 g
500 g whole cob
250 g trimmed
250 g whole
250 g whole
250 g shelled
250 g sliced
500g whole
600g - 800g whole
500g 3cm pieces
500 g 3cm pieces
*Must be defrosted first.
MINIMUM
WATER
(1 metric cup = 250ml)
1 /
2
1 /
2
2
1 /
2
1 /
2
1 /
2
1 1 /
2
1
1
1 /
2
1
1 /
2
1 /
2
1 /
2
1 /
2
1 /
2
1 1 /
2
2 1 /
2
1 1 /
2
1
1
APPROXIMATE
COOKING TIME
(minutes)
6-8
8-10
20-30
6-8
10
10
15-20
12
15-20
10
20-25
5
5-7
8-12
12-15
8
20-24
30-36
15-20
12-17
12-16
21