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Food
Quantity/Yield
Vegetables
1 to 1-1/2 pounds (500g to 750g) florets
Broccoli
1 to 1-1/2 pounds (500g to 750g) spears
(use both trays for larger amounts)
Brussels
1-1/4 pounds (625g)
Sprouts
Whole baby carrots, 1 or 2 pounds (500g or 1kg)
Cut carrots
1 pound (500g) sliced
Carrots
2 pounds (1kg) sliced
1 pound (500g) julienned
(use both trays for larger amounts)
8 ounces (250 g/mL), trimmed and cut into
florets.
1 to 1-1/2 pounds (500g to 750 g), trimmed,
Cauliflower
cut into florets.
Whole head, leaves trimmed.
(use both trays for larger amounts)
4 ears fresh corn
Corn
8 ears fresh corn
on the Cob
1 pound (500g)
Green Beans,
French cut
1-1/2 pounds (750g)
(string beans/
2 pounds (1kg)
wax beans)
(use both trays for larger amounts)
Steaming Time
• Choose bunches with deep strong colour
8 - 10 minutes (crispy)
10 - 14 minutes
10 - 12 minutes
16 - 20 minutes
10 - 12 minutes
14 - 16 minutes
7 - 10 minutes
10 - 13 minutes
15 - 18 minutes
18 - 22 minutes
9 - 12 minutes
11 - 15 minutes
10 - 12 minutes
12 - 15 minutes
14 - 16 minutes
Cook's Notes
(emerald green to green with purple) and
tight florets.
• If steaming for salads, steam until broccoli
just turns bright green; refresh immediately
in iced water and drain before using.
• Smaller sprouts are more tender;
look for small, bright green compact heads.
• Slice off bottom, peel off outer leaves, then
cut an "x" in the bottom of each sprout.
• Peel and slice or julienne carrots.
• For ease, use Cuisinart ® Food
Processor 4mm slicing disc or
3mm julienne disc.
• Choose cauliflower with compact florets,
and no discolouration of florets or leaves.
• Broccoflower (a hybrid of cauliflower and
broccoli) will require cooking times similar
to cauliflower.
• 4 ears in each steamer tray
• Select crisp, slender bright green beans.
• Best when steamed until crisp-tender.
• If beans are to be used for a salad, steam
until just bright green, refresh immediately
with iced water, and drain completely
before dressing.
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