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NOTE: Donotusebleach, abrasive pads orabrasive cleaners toclean
anypart o ftheSteamer.
STEAMING
NOTE:Suggested steaming times will vary depending on desired done-
GUIDE
ness and quantity used; lengthen/shorten cooking times to suit your taste.
The times suggested are total cooking times, starting when the Timer is
turned ON.
Fresh
Vegetables
Artichokes,
Whole
FRESHVEGETABLES
Weight for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut
)ieces evenly. Steam foods until just crisp, for best flavor and food value.
Suggested
I
' Wo gh o,'Wator'
Approx. I
Time
Tips and
(minutes)
'
Comments
35-36
• Trim top, tips and bottom so
Asparagus,
Spears
Beans,
-Green/_vax
cut or whole
Broccoli,
-Spears
Brgssel
Sprouts
Number
Fill Line
Pieces
'
in Base
5-6,
Hi
medium
1 Ib, (,45kg)
Lo
(about _"
13mm)
diameter
1 lb. (.45 kg)
Lo
l_lbs. (.68 kg)
1 lb. (.45 kg)
Lo
1-1/2 Ib.(.68 kg)
1 lb. (.45 kg)
Med
1-1/2 - 2 Ibs.
Med
(.68-0.9kg)
(about 1/2
avg. head)
1 lb. (.45 kg)
Lo
(use 1/2 -1 tsp.
dried herbs/spices)
garlic (1-2 cloves)
tarragon
dill weed
lemon balm
bay leaves
thyme
caraway
seed
dillseed
savory
cilantro
crushed red pepper
tarragon
sage
chives
rosemary
caraway seeds
celery seed
savory
14-17
16-18
19-21
13-15
14-16
18-20
20-23
Cabbage
Carrots
anise
16-19
mint
dill weed
6
each sits flat.
• Pull open slightly and soak in
water (10 rains.)to clean.
• Use tongs to remove from
Steaming Bowl.
• Cut off and discard tough
portion of spears.
• Trim to 8"(20 cm) or less.
• For over _ Ib,, (.23kg) place half
of spears in single layer; criss-
cross remaining in second layer,
• For thinner spears, reduce
cooking times.
• Stir after 10rains,
• Yield 4 cups
• Yield about 5 cups for 1_
Ibs. (.68kg)
• Trim to 4"(10 cm)length from
top of head to stem. Stems
are about ¼"- _" in (6-10 mm)
diameter
• Arrange over Steaming Bowl.
• Yield about4 cups.
• Same as above.
• Yield about6 cups.
• Trim outer leaves / stems, as
necessary.
• Cut a shallow "X" across stem
end; wash; drain.
• Arrange in Steaming Bowl.
• Yield about 3_ cups.
• Trim outer leaves / base.
• Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
• Place wedges on side and over
steam holes around Bowl.
• Remove with tongs.
• Peel; slice into ¼"(6 ram) rounds.
• Spread in Steaming Bowl.
• Stir after 10 rains.
• Yield about 2_ cups.
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