Oster 5712 User Manual page 12

vegetables
Vegetables
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop
if necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature of frozen
food may affect steam timing. Adjust water amounts and cooking time
as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered
with a piece of aluminum foil during steaming. The frozen foods should
be separated or stirred after 10-12 minutes. Use a long-handled fork or
spoon to separate or stir foods.
Variety
Artichokes, Whole
Asparagus, Spears
Beans,
Green/Wax
Cut or Whole
Beets
Broccoli, Spears
Brussels Sprouts
Cabbage
Celery
Carrots
Cauliflower, Whole
Corn on the Cob
Eggplant
Mushrooms, Whole
Okra
Onions
Parsnips
Peas
Peppers, Whole
Potatoes, Whole – Red
Rutabaga
Spinach
Squash
Summer Yellow and Zucchini
Winter Acorn and Butternut
Turnips
All Frozen Vegetables
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Weight or Approx. Time
Number of Pieces (Minutes)
4 whole, tops trimmed 30 – 32
1 pound 10 – 14
1/2 pound 10 – 14
1 pound 12 – 16
1 pound, cut 25 – 28
1 pound 10 – 14
1 pound 15 – 18
1 pound, sliced 16 – 18
1/2 pound, thinly sliced 14 – 16
1 pound, thinly sliced 10 – 14
1 pound 10 – 14
3 – 5 ears 25 – 30
1 pound 16 – 18
1 pound 25 – 30
1 pound 18 – 20
1/2 pound, thinly sliced 12 – 14
1/2 pound 10 – 14
1 pound shelled 12 – 13
Up to 4 medium (not stuffed) 12 – 13
1 pound, about 6 small 35 – 45
1 medium, diced 28 – 30
1/2 pound 14 – 16
1 pound, sliced 12 – 14
1 pound 22 – 24
1 pound, sliced 20 – 22
10 ounces 28 – 50