Westinghouse WST3003ZE Owner's Manual page 10

RECIPES
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, size/uniformity, and 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 using a long handle fork or
spoon.
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
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
1/2
3 pounds
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 ozs.
10
Approx. Time
(Minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
18-20
20-22
14-16
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
22-24
20-22
15-30