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www.oster.com
www.oster.com
8
NOTE: Times are for reference. Experiment with steam times to achieve your desired results.
Vegetables
RECIPES
Vegetables
1 Clean vegetables thoroughly. Cut off stems; trim, peel or
chop if necessary. Smaller pieces steam faster than larger
ones.
2 Frozen vegetables should not be thawed before steaming.
3 Quantity, quality, freshness, size/uniformity and temperature
of frozen food may affect steam timing. Adjust water
amounts and cooking time as desired.
4 The frozen foods should be separated or stirred after 10–12
minutes. Use a long-handled fork or spoon to separate or stir
foods.
Variety Wt. or Number of Piecess Approx. Time (Minutes))
Artichokes, Whole 4 whole, tops trimmed 33 – 35
Asparagus, Spears 1 pound 13 – 17
Beans
Green/Wax 1/2 pound 13 – 17
Cut or Whole 1 pound 15 – 19
Beets 1 pound, cut 28 – 31
Broccoli, Spears 1 pound 13 – 17
Brussels Sprouts 1 pound 18 – 21
Cabbage 1 pound, sliced 19 – 21
Celery 1/2 pound, thinly sliced 17 – 19
Carrots 1 pound, thinly sliced 13 – 17
Cauliflower, Whole 1 pound 13 – 17
Corn on the Cob 3 – 5 ears 28 – 33
Eggplant 1 pound 19 – 21
Mushrooms, Whole 1 pound 28 – 33
Okra 1 pound 21 – 23
Onions 1/2 pound, thinly sliced 15 – 17
Parsnips 1/2 pound 13 – 17
Peas 1 pound shelled 15 – 16
Peppers, Whole Up to 4 medium (not stuffed) 15 – 16
Potatoes, Whole - Red 1 pound, about 6 small 38 – 48
Rutabaga 1 medium, diced 31 – 33
Spinach 1/2 pound 17 – 19
Squash
Summer Yellow and Zucchini 1 pound, sliced 15 – 17
Winter Acorn and Butternut 1 pound 25 – 27
Turnips 1 pound, sliced 23 – 25
All Frozen Vegetables 10 ounces 31 – 53
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