Vegetables - Oster 5711 Instruction Manual

vEGETABLES:

1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary.
Smaller pieces steam faster than larger ones.
2. quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect
steam timing. Adjust water amounts and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a piece of
aluminum foil during steaming. The frozen foods should be separated or stirred after
10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.
vARIETy
Artichokes, Whole
Asparagus, Spears
BEANS:
Green/Wax
Cut or Whole
Beets
Broccoli, Spears
Brussel Sprouts
Cabbage
Celery
Carrots
Cauliflower, Whole
Corn on the Cob
Eggplant
Mushrooms, Whole
Okra
Onions
Parsnips
Peas
Peppers, Whole
Potatoes, Whole – Red
Rutabaga
Spinach
SqUASH:
Summer Yellow and Zucchini
Winter Acorn and Butternut
Turnips
All Frozen Vegetables
wHEIGHT OR NUmBER OF
PIECES
4 whole, tops trimmed
450 g / 1 pound
230 g / 1/2 pound
450 g / 1 pound
450 g / 1 pound, cut
450 g / 1 pound
450 g / 1 pound
450 g / 1 pound, sliced
230 g / 1/2 pund, thinly sliced
450 g, thinly sliced
450 g / 1 pound
3 – 5 ears
450 g / 1 pound
450 g / 1 pound
450 g / 1 pound
230 g / 1/2 pound, thinly sliced
230 g / 1/2 pound
450 g / 1 pound shelled
Up to 4 medium (not stuffed)
450 g / 1 pound, about 6 small
1 medium, diced
230 g / 1/2 pound
450 g / 1 pound, sliced
450 g / 1 pound
450 g / 1 pound, sliced
280 g / 10 ounces
English-9
APPROx. TImE
(Minutes)
30 – 32
10 – 14
10 – 14
12 – 16
25 – 28
10 – 14
15 – 18
16 – 18
14 – 16
10 – 14
10 – 14
25 – 30
16 – 18
25 – 30
18 – 20
12 – 14
10 – 14
12 – 13
12 – 13
35 – 45
28 – 30
14 – 16
12 – 14
22 – 24
20 – 22
28 – 50