Vegetables Cooking Chart - Oster 5712 User Manual

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 and size/uniformity, 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
Brussel 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
12
vegetables
Weight or
Number of Pieces
4 whole, tops trimmed
1 pound
1/2 pound
1 pound
1 pound, cut
1 pound
1 pound
1 pound, sliced
1/2 pound, thinly sliced
1 pound, thinly sliced
1 pound
3 – 5 ears
1 pound
1 pound
1 pound
1/2 pound, thinly sliced
1/2 pound
1 pound shelled
Up to 4 medium (not stuffed)
1 pound, about 6 small
1 medium, diced
1/2 pound
1 pound, sliced
1 pound
1 pound, sliced
10 ounces
Approx. Time
(Minutes)
30 – 32
10 – 14
10 – 14
12 – 16
25 – 28
10 – 14
15 – 18
16 – 18
14 – 16
10 – 14
10 – 14
25 – 30
16 – 18
25 – 30
18 – 20
12 – 14
10 – 14
12 – 13
12 – 13
35 – 45
28 – 30
14 – 16
12 – 14
22 – 24
20 – 22
28 – 50