Vegetables - Sunbeam ST6610 Instruction Booklet

Vegetables – guide to steaming times
The following are some handy hints on how
to steam vegetables:
1. Before steaming, wash the vegetables
thoroughly.
2. Cut off stems and peel if desired.
3. Cut vegetable to the desired size (smaller
pieces steam faster than larger ones).
4. To retain the vegetables flavour and
nutrients, steam until just tender, but still
slightly firm.
VEGETABLE
Artichokes – globe
Asparagus
Beans – Green or Wax
Beetroot
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower florets
Celery
Corn on Cob
Mushrooms
Onions
Parsnip
Peas
Peppers
5. When steaming several different
vegetables at once, place the largest and
firmest in the steamer first. Add other
vegetables according to size during the
steaming time.
6. If a sauce or liquid is to be prepared with
the vegetables, use the rice bowl for
steaming.
7. Frozen vegetables should not be thawed
before steaming.
QUANTITY
3 whole, tops trimmed
500gms
500gms, cut or whole
500gms, whole with 3cm tops
500gms
500gms
500gms, coarsley shredded
500gms, sliced
500gms
1 bunch, thinly sliced
3 to 5 cobs
500gms, whole
250gms, thinly sliced
500gms, peeled and sliced
500gms, shelled
500gms, halved, seeds removed
APPROX. TIME
IN MINUTES
18 – 25
12 – 15
12 – 15
38 – 42
12 – 16
17 – 20
12 – 16
17 – 20
17 – 20
17 – 20
38 – 42
7 – 10
12 – 16
12 – 16
17 – 20
7 – 10
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