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Oster food steamer User Manual page 5

Food steamer
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recipes
Vegetables
1 Clean vegetables thoroughly. Cut off stems; trim, peel or
chop if necessary. Smaller pieces steam faster than larger
ones.
2 Frozen vegetables should not be thawed before steaming.
3 Quantity, quality, freshness, size/uniformity and temperature
of frozen food may affect steam timing. Adjust water
amounts and cooking time as desired.
4 The frozen foods should be separated or stirred after 10–12
minutes. Use a long-handled fork or spoon to separate or stir
foods.
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8
Vegetables
variety
Wt. or Number of
Artichokes, Whole
4 whole, tops trimmed
Asparagus, Spears
1 pound
Beans
Green/Wax
1/2 pound
Cut or Whole
1 pound
Beets
1 pound, cut
Broccoli, Spears
1 pound
Brussels Sprouts
1 pound
Cabbage
1 pound, sliced
Celery
1/2 pound, thinly sliced
Carrots
1 pound, thinly sliced
Cauliflower, Whole
1 pound
Corn on the Cob
3 – 5 ears
Eggplant
1 pound
Mushrooms, Whole
1 pound
Okra
1 pound
Onions
1/2 pound, thinly sliced
Parsnips
1/2 pound
Peas
1 pound shelled
Peppers, Whole
Up to 4 medium (not stuffed)
Potatoes, Whole - Red
1 pound, about 6 small
Rutabaga
1 medium, diced
Spinach
1/2 pound
Squash
Summer Yellow and Zucchini
1 pound, sliced
Winter Acorn and Butternut
1 pound
Turnips
1 pound, sliced
All Frozen Vegetables
10 ounces
NOTE: Times are for reference. Experiment with steam times to achieve your desired results.
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Approx. Time
(Minutes))
Piecess
33 – 35
13 – 17
13 – 17
15 – 19
28 – 31
13 – 17
18 – 21
19 – 21
17 – 19
13 – 17
13 – 17
28 – 33
19 – 21
28 – 33
21 – 23
15 – 17
13 – 17
15 – 16
15 – 16
38 – 48
31 – 33
17 – 19
15 – 17
25 – 27
23 – 25
31 – 53
9

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