Rival 4450 - Vegetable Steaming; Tips and Frozen Vegetable Guide

Vegetables
Hints
o Use steamer basket for fresh or frozen
vegetables.
Exception: If a sauce or liquid is to be
kept on the vegetables, use rice bowl.
See examples on page 20.
o Thoroughly clean the vegetables. Cut off
stem; peel if desired. Cut or chop.
Smaller pieces steam faster than larger
ones.
o Vegetables retain more flavor and nutri-
ents if steamed just until tender, but still
slightly firm.
o Quality, freshness and size may affect
timing. Adjust water volumes and
cooking times as desired.
o Season the vegetables after steaming.
o If preparing more vegetables (fresh or
frozen) than quantity listed, increase
water amount by
1/4 cup to extend cook-
ing time.
Frozen Vegetables
o Frozen vegetables should not be thawed
before steaming.
o Temperature of frozen food will affect
cooking time. Adjust water volume and
cooking time as desired.
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eSt
Frozen
Unless otherwise noted, times given are based on 7 package (76 ounces) frozen vegetables
Variety
Cupsof Water
Approx.Time
in Minutes
Artichoke Hearts
119-22
Asparagus
Cut
1
19-22
Spears
119-22
Beans
Green or Wax, Cut
1%24-26
I
Lima
11/4
24-26
Broccoli
-.- \
Cut
119-22
Spears
119-22
Brussels Sprouts
119-22
Carrots, Sliced (24 oz. pkg.)
111424-26
Cauliflower
119-22
Corn
Cut
Y2
10-12
On Cob
11/4
24-26
Mixed Vegetables
1
19-22
Peas
3/4
16-17
'I
Spinach
119-22
Squash
1
19-22
6