Steaming Guide; Steaming Vegetables - Breville LRC480 Instruction Book

Steaming Guide

Steaming Vegetables:

• Smaller pieces will steam faster than larger pieces.
• Vegetables should be a uniform size to ensure a more consistent cooking result.
• Fresh or frozen vegetables can be steamed, though frozen will take longer to cook.
• If steaming frozen vegetables, do not thaw before cooking.
• Size and shape of vegetables and personal preference may call for adjustments to the advised
cooking times. For softer vegetables, allow extra cooking time.
• Do not allow the water or stock in the removable cooking bowl to reach the steaming tray.
VEGETABLES
Asparagus
Beans
Broccoli
Brussel Sprouts
Carrots
Cauliflower
Corn
Snow peas
Peas
Peas
Potatoes
Sweet Potato
Pumpkin
Spinach (English)
Squash (baby)
Turnips
Zucchini
16
PREPARATION & TIPS
trim, leave as spears
top and tail, leave whole
cut into florets
cut a cross in the base
cut into batons
cut into florets
whole corn cobs
topped and tailed
fresh, peeled
frozen
new, chat whole
cut into pieces
cut into 3 cm pieces
leaves and stems cleaned
topped and tailed
peeled and cut into 3cm pieces
cut into 3cm pieces
QUANTITY COOKING TIME
(APPROX)
2 bunches 12 - 16 minutes
250g 15 - 20 minutes
250g 13 - 16 minutes
350g 27 – 29 minutes
3 medium 20 - 25 minutes
350g 25 - 30 minutes
2 small cobs 20 - 25 minutes
250g 12 - 15 minutes
250g 15 - 18 minutes
250g 12 - 15 minutes
8 (80g each) 40 - 50 minutes
400g 25 - 30 minutes
400g 24 - 29 minutes
1 bunch 12 - 15 minutes
350g 20 - 25 minutes
350g 30 - 35 minutes
330g 17 - 20 minutes