Vegetable Steaming Chart; Recipes For Using Steaming Trays - Wolfgang Puck Bistro BDRCRS007 Use And Care Manual

HSN7C_RiceCooker09 5/28/09 5:47 PM
Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer tray.
VEGETABLE
Asparagus, stems
trimmed
Green or Wax Beans,
whole
Broccoli, spears
Broccoli, flowerets
Cabbage,
cut into 4 wedges
Carrots, 1-inch slices
Carrots, 1-inch slices
Cauliflower, flowerets
Corn-on-the cob,
each halved
Red or white potatoes,
medium, quartered
Red or white potatoes,
medium, quartered
Sweet potatoes,
medium, quartered
Snow peas
Spinach, stems trimmed
Zucchini or summer
squash, sliced
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QUANTITY TIME
1 pound 10 to 12 minutes
1/2 pound 12 to 13 minutes
3/4 pound 13 to 15 minutes
3/4 pound 12 to 14 minutes
1/2 medium head 16 to 18 minutes
(1 pound)
1/2 pound 10 to 12 minutes
1 pound 13 to 15 minutes
stir halfway
through cooking
1 pound 12 to 14 minutes
(about 6 cups)
2 ears 12 to 14 minutes
1 pound 18 to 20 minutes
2 pounds medium 27 to 30 minutes
stir halfway
through cooking
1 pound 19 to 20 minutes
1/2 pound 8 to 9 minutes
1/2 pound 10 to 11 minutes
1 pound 11 to 12 minutes
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Recipes for Using
Steaming Trays
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