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16
Steaming Guide
Steaming Vegetables:
• Smaller pieces will steam faster than larger pieces.
• Vegetables should be a uniform size to ensure a more consistent cooking result.
• Fresh or frozen vegetables can be steamed, though frozen will take longer to cook.
• If steaming frozen vegetables, do not thaw before cooking.
• Size and shape of vegetables and personal preference may call for adjustments to the advised
cooking times. For softer vegetables, allow extra cooking time.
• Do not allow the water or stock in the removable cooking bowl to reach the steaming tray.
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
(APPROX)
Asparagus trim, leave as spears 2 bunches 12 - 16 minutes
Beans top and tail, leave whole 250g 15 - 20 minutes
Broccoli cut into florets 250g 13 - 16 minutes
Brussel Sprouts cut a cross in the base 350g 27 – 29 minutes
Carrots cut into batons 3 medium 20 - 25 minutes
Cauliflower cut into florets 350g 25 - 30 minutes
Corn whole corn cobs 2 small cobs 20 - 25 minutes
Snow peas topped and tailed 250g 12 - 15 minutes
Peas fresh, peeled 250g 15 - 18 minutes
Peas frozen 250g 12 - 15 minutes
Potatoes new, chat whole 8 (80g each) 40 - 50 minutes
Sweet Potato cut into pieces 400g 25 - 30 minutes
Pumpkin cut into 3 cm pieces 400g 24 - 29 minutes
Spinach (English) leaves and stems cleaned 1 bunch 12 - 15 minutes
Squash (baby) topped and tailed 350g 20 - 25 minutes
Turnips peeled and cut into 3cm pieces 350g 30 - 35 minutes
Zucchini cut into 3cm pieces 330g 17 - 20 minutes
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