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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 the fresh flavor, color and texture of each vegetable.
| Vegetable | Steam Time | Water Amount | | Artichoke, Trimmed | 25 to 30 Min. | 3 Cups | | Asparagus, Trimmed | 15 to 20 Min. | 2 Cups | | Green Beans, Whole, snapped | 15 to 20 Min. | 2 Cups | | Beets, Whole, 2-3 inches | 25 to 30 Min. | 3 Cups | | Broccoli Stalks, trimmed | 20 to 25 Min. | 3 Cups | | Broccoli Flowerettes, trimmed | 12 to 15 Min. | 2 Cups | | Cabbage, Quarter or Wedges | 15 to 20 Min. | 3 Cups | | Carrots, Medium, cleaned | 20 to 25 Min. | 3 Cups | | Cauliflower, Whole, cleaned | 25 to 30 Min. | 4 cups | | Cauliflower, Flowerettes, trimmed | 10 to 15 Min. | 2 Cups | | Corn on the Cob, Husked | 20 to 25 Min. | 3 Cups | | Leeks, Trimmed | 10 to 15 Min. | 2 Cups | | Potatoes, Whole small red | 20 to 25 Min. | 4 Cups | | Sweet Potatoes, 6 oz each | 40 to 45 Min. | 4 Cups | | Summer Squash, Pattypan, Zucchini | 15 to 20 Min. | 3 Cups | | Winter Squash, Acorn, Butternut, Buttercup,Halved or Quartered | 30 to 35 Min. | 4 Cups | |
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