Steam Vegetable
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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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