Vegetables
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• Steaming will bring out the fresh flavor, color and texture of vegetable. Steamed vegetables are fat-free and low in calories. The nutrients are steamed into the vegetables and not cooked out.

• Always fill reservoir to at least minimum level before connecting to power supply.

• Clean vegetables thoroughly. Remove stems, peel or chop if needed. Smaller pieces of food steam more quickly than larger pieces.

• Frozen vegetables should not be thawed before steaming. Stir after steaming 10 - 12 minutes.

• Quantity, quality, freshness and size of foods will affect the steaming times. Adjust water amounts and steaming time as desired.
Vegetable Amount/Weight Cooking Time (minutes)
Artichokes, fresh 2 - 3 medium 35 - 40
Asparagus, spears 1 lb. 12 - 17
Beans, green or wax 1/2 lb. 10-15
Broccoli, florets 1/2 lb. 10-15
Brussel Sprouts 1 lb. 18-23
Cabbage, wedges 1 lb. 15-20
Carrots 1/2 lb. 10-15
Cauliflower, florets 1/2 lb. 10-15
Corn on Cob 2 - 3 ears (shucked) 25-30
Onions, small 1/2 lb. 20-25
Peas 1/2 lb. 10-15
Potatoes, whole red 1 lb. 40-45
Spinach 1/2 lb. 10-15
Squash, summer 1 lb. 15-20
Squash, winter 1 lb. 20-25
Turnips, whole 1 lb. 20-25
Vegetables, frozen
10 oz. pkg. 30-40
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