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Place Rack in Cookwell.
Add hot water in amount given in chart below, cover, preheat to 400°F.
Steam all vegetables at 400°F.
Times may vary due to freshness, size differences, and desired degree of doneness.
The suggested times will give you crisp-tender vegetables.
Steaming will bring out fresh flavor, color and texture of each vegetable.
| Vegetable | Steam Time | Water Amount | | Artichoke, Trimmed | 20 to 25 Min. | 1½ cups | | Asparagus, Trimmed | 8 to 12 Min. | 1½ cups | | Green Beans, Whole, snapped | 10 to 15 Min. | 1½ cups | | Beets, Whole 2 in. to 3 in. | 20 to 25 Min. | 2 cups | | Broccoli Stalks, trimmed | 15 to 20 Min. | 2 cups | | Flowerettes, trimmed | 10 to 12 Min. | 1½ cups | | Cabbage, Quarter or Wedges | 12 to 15 Min. | 1½ cups | | Carrot Chunks, cleaned | 12 to 15 Min. | 1½ cups | | Cauliflower Whole, cleaned | 18 to 22 Min. | 2 cups | | Flowerettes, trimmed | 10 to 12 Min. | 1½ cups | | Corn on the Cob, husked | 10 to 15 Min. | 1½ cups | | Leeks, trimmed | 5 to 10 Min. | 2 cups | | Potatoes, Whole, small red | 20 to 25 Min. | 2 cups | | Sweet Potatoes, 6 oz each | 25 to 30 Min. | 2 cups | | Summer Squash, Pattypan, Whole small Zucchini | 10 to 15 Min. | 1½ cups | | Winter Squash, Acorn or Butternut, Halved or Quartered | 20 to 25 Min. | 2 cups |
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