Rival CKRVSTLM20 Owner's Manual page 9

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
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.
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
-9-
APPROX. TIME
(MINUTES)
33 – 35
13 – 17
13 – 17
15 – 19
28 – 31
13 – 17
18 – 21
19 – 21
17 – 19
13 – 17
13 – 17
28 – 33
19 – 21
28 – 33
21 – 23
15 – 17
13 – 17
15 – 16
15 – 16
38 – 48
31 – 33
17 – 19
15 – 17
25 – 27
23 – 25
31 – 53