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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 | 30 to 35 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 inch | 25 to 30 Min. | 3 Cups | | Broccoli Stalks, Trimmed | 25 to 30 Min. | 3 Cups | | Broccoli Flowerettes, Trimmed | 15 to 20 Min. | 2 Cups | | Cabbage Quarter or Wedges | 20 to 25 Min. | 3 Cups | | Carrots Chunks, cleaned | 20 to 25 Min. | 3 Cups | | Cauliflower Whole, cleaned | 30 to 35 Min. | 4 Cups | | Cauliflower Flowerettes, Trimmed | 13 to 16 Min. | 2 Cups | | Corn on the Cob Husked | 25 to 30 Min. | 3 Cups | | Leeks Trimmed | 15 to 20 Min. | 2 Cups | | Potatoes Whole small red | 30 to 35 Min. | 4 Cups | | Sweet Potatoes 6 Oz. each | 45 to 50 Min. | 4 Cups | | Summer Squash Pattypan, Whole small Zucchini | 20 to 25 Min. | 3 Cups | | Winter Squash Acorn or Butternut, Halved or Quartered | 30 to 35 Min. | 4 Cups |
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