Sunbeam VitaSteam Instruction Booklet page 11

Vegetables – guide to steaming times
The following are some handy hints on how
to steam vegetables:
1. B efore steaming, wash the vegetables
thoroughly.
2. C ut off stems and peel if desired.
3. C ut vegetable to the desired size (smaller
pieces steam faster than larger ones).
4. T o retain the vegetables flavour and
nutrients, steam until just tender, but still
slightly firm.
VEGETABLE
Artichokes – globe
Asparagus
Beans – Green or Wax
Beetroot
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower florets
Celery
Corn on Cob
Mushrooms
Onions
Parsnip
Peas
Peppers
5. W hen 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. I f a sauce or liquid is to be prepared
with the vegetables, use the rice bowl for
steaming.
7. F rozen vegetables should not be thawed
before steaming.
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
APPROX. TIME
IN MINUTES
18 – 25
12 – 15
12 – 15
38 – 42
12 – 16
17 – 20
12 – 16
17 – 20
17 – 20
17 – 20
35 – 40
7 – 10
12 – 16
12 – 16
17 – 20
7 – 10
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