3. Foods with longer steaming times should be placed on the lower level in
the small Steaming Basket. Once these foods are partially cooked, remove
the Cover and add the other Steaming Bowls, if required.
4. Arrange food with spaces between pieces to allow for maximum steam flow.
5. When steaming large quantities of food, stir halfway through cooking.
6. Juices from meat or poultry should not drip onto other foods. Never place
meat or poultry in the Medium or Large Steaming Bowls above other foods.
7. DO NOTsteam frozen meat, poultry or seafood.
STEAMING GUIDES
Vegetables
1. Wash vegetables thoroughly. Cut off stems; trim; peel and slice if necessary.
2. The Steaming Chart below should be used only as a guide. Doneness will
depend upon size of pieces, temperature of water, personal preference, etc.
3. If pieces are different sizes, place larger pieces on the bottom.
7
Vegetable Weight
lb. (kgs.) Steaming Time (minutes)
Artichokes, whole 430 – 32
Asparagus, spears 1 lb. (450 g) 12 –14
Beans, green or wax 1/2 lb. (225 g) 12 – 14
Beets, cut 1 lb. (450 g) 25 – 28
Brocolli, florets 1 lb. (450 g) 20 – 22
Brussel Sprouts, whole 1 lb. (450 g) 24 – 26
Cabbage,sliced 1 lb.(450 g) 16 – 18
Celery,sliced 1/2 lb.(225 g) 14 – 16
Carrots, sliced 1 lb. (450 g) 18 – 20
Cauliflower, florets 1 lb. (450 g) 20 – 22
Corn on the Cob 3-1/2 lbs (1.5 kgs.) 14 – 16
Eggplant, chunks 1 lb. (450 g) 16 – 18
Mushrooms, button 1 lb. (450 g) 10 – 12
Okra 1 lb. (450 g) 18 – 20
Onions,sliced 1/2 lb.(225 g) 12 – 14
Parsnips, sliced 1/2 lb. (225 g) 8 – 10
Peas, shelled 1 lb. (450 g) 12 – 13
