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VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim; peel or chop if
necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness and size temperature of frozen foods, may
affect steam timing. Adjust water amounts and cooking times as
desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and
covered with a piece of aluminum foil during steaming. The frozen
foods should be separated or stirred after 10-12 minutes using a long
handle fork or spoon.
VARIETY
ARTICHOKES, WHOLE
ASPARAGUS, SPEARS
BEANS (GREEN/WAX)
OATMEAL
BEETS
BROCCOLI, SPEARS
BRUSSELS SPROUTS
CABBAGE
CELERY
CARROTS
CAULIFLOWER, WHOLE
CORN ON COB
EGGPLANT
MUSHROOMS, WHOLE
OKRA
TIPS AND HINTS (CONT.)
WEIGHT/OR
NUMBER
PIECES
4 Whole Tops Trimmed
1 Pound
1
⁄
Pound
2
1 Pound
1 Pound, Cut
1 Pound
1 Pound
1 Pound, Thinly Sliced
⁄
Pound, Thinly Sliced
1
2
1 Pound, Thinly Sliced
1 Pound, Thinly Sliced
1 Pound
3
⁄
Pounds
1
2
1 Pound
1 Pound
-E11-
APPROXIMATE
TIME (MINUTES)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
18-20
18-20
20-22
14-16
16-18
10-12
18-20
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Table des Matières
