Steam Vegetable
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Place Rack in Cookwell.
A
dd 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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