6
STEAMING TIMETABLE
Add 3 cups water and rack to skillet. Place food on rack and cover skillet. Set heat control at 205° to 215°. Steam food according to
the table below. Add additional water as necessary.
VEGETABLE
APPROXIMATE
STEAMING TIME
Asparagus
Thin spears 3 to 4 minutes
Thick spears 4 to 5 minutes
Beans
Whole or 1-inch pieces 7 to 8 minutes
Beets
2½- to 3-inch diameter 35 to 40 minutes
Broccoli
Spears or orets 5 to 7 minutes
Brussels Sprouts
1- to 1½-inch diameter 9 to 11 minutes
Cabbage
2-inch wedge 15 to 20 minutes
Carrots
Whole 20 minutes
¼-inch slices 6 to 7 minutes
Baby cut 11 to 14 minutes
Cauliower
Florets 7 to 9 minutes
Corn-on-the-cob
10 to 15 minutes
Parsnips
¼-inch slices 6 to 7 minutes
Potatoes (red or white)
Small, whole (1 to 2 ounces each) 13 to 15 minutes
Medium, quartered 13 to 15 minutes
Potatoes (sweet)
1-inch slices 17 to 19 minutes
Rutabaga
¾- to 1-inch slices 20 to 22 minutes
Squash (yellow, crookneck, zucchini)
¼-inch slices 5 to 7 minutes
Turnips
¾- to 1-inch slices 10 to 12 minutes
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