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Food
Vegetables
Diagonal cut, 1 to 1-1/2 inches (2.5cm to
3.75 cm) in length
Green Beans,
1 pound (500g)
Diagonal cut
(string beans/
1-1/2 pounds (750g)
wax beans
2 pounds (1kg),
(use both trays for larger amounts)
Potatoes,
1 pound (500g), cut in wedges
Sweet
1 pound (500g), cut in wedges
Potatoes,
2 pounds (1kg), cut in wedges
White
(use both trays for larger amounts)
1 pound (500g), (use Second Steamer Tray)
Snow Peas
2 pounds (1kg), (use both Steamer Trays)
Sugar Snap
1 pound (500g), (use Second Steamer Tray)
Peas (Edible
2 pounds (1kg), (use both Steamer Trays)
Pod Peas)
Squash,
1 pound (500g)
Summer
(Yellow or
2 pounds (1kg)
Zucchini)
Acorn, cut in wedges, remove seeds
Squash,
Butternut, peel, seed and cube
Winter
10
Quantity/Yield
Steaming Time
12 - 15 minutes
14 - 16 minutes
14 - 16 minutes
18 - 22 minutes
18 - 22 minutes
20 - 25 minutes
4 - 5 minutes
5 - 7 minutes
5 - 7 minutes
6 - 9 minutes
6 - 8 minutes
7 - 10 minutes
12 - 15 minutes
10 - 12 minutes
Cook's Notes
• Select crisp, slender bright green beans.
• If beans are to be used for a salad, steam
until bright green, refresh immediately with
iced water, then drain completely before
dressing.
• Steamed sweet potatoes are a delicious
alternative to white potatoes for side
dishes or salads, full of vitamins A & C.
• Peel potatoes and cut in wedges.
• Waxy potatoes such as new red or white,
Yukon Gold (or other yellow potatoes) and
purple potatoes are most suitable for
steaming.
• Scrub well, peel if desired and cut into
wedges for best results.
• Trim tips and tops.
• Choose crisp, bright green pea pods.
• Choose plump, crisp, bright green pea
pods.
• Trim tips, tops and strings if tough.
• Choose firm, narrow, brightly coloured
squash.
• Trim root and blossom ends, cut in half
lengthwise, then into 1/2 - 3/4 inch
(1.25 -1.88 cm) slices.
• Wash and remove tough stem.
• If steaming halved acorn squash, place in
steamer tray, cut side down; increase
steaming time to 25 - 30 minutes.
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