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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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