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1
I
I
Vegetable
or Fruit
|
' A p p le s
A s p a r a g u s
G re e n Beans
G re e n B ean s
Beans, Lim a
Beets
Beets
Broccoli
Brussels S p ro u ts
|
C a b b a g e
1
C arro ts
C arro ts
C a u liflo w e r
C au liflo w e r
' C o rn
O n io n s
Pcrsn ip s
Peas, G r e e r
Potatoes
Potatoes, Sw eet
' S p in a c h
Sq u a sh , H u b b a rd
S q u a sh , Sum m er
Tom atoes
T u rnips
' These are usually sufficiently cooked when they reach the boiling point. Any additional cooking time on
^
lower heots will depend upon the amount and "v o rie iy 1* of the food.
i
for Surface Unit Cooking
The Cooking times listed below will sometimes vary, depending
upon the freshness and quantity o f the food . This should be
considered when using the following table, which is simply a
guide to help you determine the correct cooking time.
A p p r o x im a t e C o o k in g T im e
Method of
Preparation
Peeled a n d qu arte re d
Tied in servin g b u nd le s
C ut in slivers, lengthw ise
Broken
Shelle d
Peeled, diced o r sliced thin
W h o le , unpeeled
Stalks, split
W h o le
S h re d d e d o r q u a rte re d
S h re d d e d
Sliced, thin
S e p a ra te d into flowerettes
W h o le h e a d
Cut from cob
Sm all, w hole
Q u a rte re d lengthw ise
S h elle d
Cut in halves
C ut in h alve s
N o w ater a d d e d
Sliced
Cut in slices
Q u arte re d , no w ater a d d e d
Slice d o r cu b e d
M ins, on
Mins, on
tow
or S IM M E R
H IG H
For Steaming
Until Tender
3-5
3-6
10-15
10-15
3-6
3-5
15-20
3-5
15-20
3-5
15-20
3-5
15-20
3-5
15-20
3-5
10-15
3-5
6-7
3-5
3-5
10-12
3-5
5-6
15-20
3-5
3-5
10-2 0
15-20
3-5
3-5
10-15
15-2 0
3-6
3-6
20 -2 5
3-5
3-4
15-20
3-4
5-10
3-4
5-10
3-5
Total M ins.
Cooking
Time
*
*
14-2 0
15-20
20-25
18-25
2 0 -2 5
25-35
20-25
15-20
10-12
6
10-12
15
15-20
15-18
2 0 -2 5
*
*
15-25
2 0 -2 5
15-20
20-25
25-30
*
*
20 -2 5
10-15
10-15
15-20
15
5
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