Breville the Set & Serve LRC210 Instruction Book page 14

STEAMING VEGETABLES
• Smaller pieces will steam faster than larger
pieces.
• Try to keep vegetables to a uniform size to
ensure even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not thaw
before cooking.
VEGETABLES
Asparagus
Beans
Beetroot small-medium
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower
Corn
Snow peas
Peas
Potatoes
Sweet Potato Kumera
Pumpkin
Spinach (English)
Squash (baby)
Turnips
Zucchini
14
PREPARATION & TIPS
trim, leave as spears
top and tail, leave whole
trim, do not break skin
cut into florets
cut a cross in the base
large pieces
cut into strips
cut into florets
whole corn cobs
topped and tailed
fresh, peeled
frozen
new, whole
cut into pieces
cut into pieces
leaves and stems cleaned
topped and tailed
peeled, sliced & cut to 50g pieces
sliced
• The size and shape of vegetables, as well
as personal taste, may call for adjustments
to the cooking time. If softer vegetables are
required, allow extra cooking time.
• Do not allow water or stock to reach the
steaming tray, otherwise the steaming will
not be effective.
QUANTITY
2 bunches
150g
300g
250g
250g
500g
3 medium
375g
2 small cobs
250g
250g
250g
6 (100g each)
300g
300g
½ bunch
350g
350g
350g
COOKING TIME
(APPROX)
10–12 minutes
13–15 minutes
20–25 minutes
10–12 minutes
17–19 minutes
10–12 minutes
14–16 minutes
17–19 minutes
17–19 minutes
8–12 minutes
10–14 minutes
8–12 minutes
35–40 minutes
25–30 minutes
18–23 minutes
8–12 minutes
10–12 minutes
15–17 minutes
10–14 minutes