COOKING VEGETABLES
Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces will steam faster than
larger pieces. For softer vegetable texture, increase steaming time, for firmer texture, decrease steaming time according
to taste.
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Quantity, quality, freshness, size and consistent temperature of frozen food may affect steam timing. Adjust water
amount and cooking time as desired.
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Frozen vegetables should not be thawed before steaming.
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Some frozen vegetables will produce better results if placed in the rice bowl during steaming. Frozen vegetables
should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir to avoid
steam burns on hands and arms.
9
28-45
10 ounces
Frozen
All Frozen Vegetables
12-15
Up to 4 Medium,
NOT STUFFED
Fresh
Peppers, whole
35-45
1 pound, about 6
small
Fresh
Potatoes, Whole-Red
28-32
1 medium, diced
Fresh
Rutabaga
14-16
½ pound
Fresh
Spinach –
toss halfway through
cooking
12-15
22-26
1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-24
1 pound, sliced
Fresh
Turnips
10-15
1 pound
Fresh
Cauliflower, whole
25-35
3 to 5 medium
ears
Fresh
Corn on the Cob
16-18
1 pound
Fresh
Eggplant
14-20
1 pound, small
whole or cut into
quarters
Fresh
Mushrooms
18-22
1 pound
Fresh
Okra
12-16
½ pound, thinly
sliced
Fresh
Onions
10-16
½ pound
Fresh
Parsnips
13-18
1 pound, shelled
Fresh
Peas
10-15
1 pound, thinly
sliced
Fresh
Carrots
14-22
½ pound, thinly
sliced
Fresh
Celery
16-22
1 pound, sliced
Fresh
Cabbage
15-20
1 pound
Fresh
Brussel Sprouts
10-18
1 pound
Fresh
Broccoli, spears
25-30
1 pound, cut
Fresh
Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-17
1 pound
Fresh
Asparagus, spears
30-40
4 whole, tops
trimmed
Fresh
Artichokes, whole
Amount
Type
Approximate
Time
(Minutes)
Variety of Vegetable
28-45
10 ounces
Frozen
All Frozen Vegetables
12-15
Up to 4 Medium,
NOT STUFFED
Fresh
Peppers, whole
35-45
1 pound, about 6
small
Fresh
Potatoes, Whole-Red
28-32
1 medium, diced
Fresh
Rutabaga
14-16
½ pound
Fresh
Spinach –
toss halfway through
cooking
12-15
22-26
1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-24
1 pound, sliced
Fresh
Turnips
10-15
1 pound
Fresh
Cauliflower, whole
25-35
3 to 5 medium
ears
Fresh
Corn on the Cob
16-18
1 pound
Fresh
Eggplant
14-20
1 pound, small
whole or cut into
quarters
Fresh
Mushrooms
18-22
1 pound
Fresh
Okra
12-16
½ pound, thinly
sliced
Fresh
Onions
10-16
½ pound
Fresh
Parsnips
13-18
1 pound, shelled
Fresh
Peas
10-15
1 pound, thinly
sliced
Fresh
Carrots
14-22
½ pound, thinly
sliced
Fresh
Celery
16-22
1 pound, sliced
Fresh
Cabbage
15-20
1 pound
Fresh
Brussel Sprouts
10-18
1 pound
Fresh
Broccoli, spears
25-30
1 pound, cut
Fresh
Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-17
1 pound
Fresh
Asparagus, spears
30-40
4 whole, tops
trimmed
Fresh
Artichokes, whole
Amount
Type
Approximate
Time
(Minutes)
Variety of Vegetable
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