Rival 4450 - Fresh Vegetable Steaming Guide; Cooking Times for Fresh Vegetables

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Fresh Vegetables
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Variety
Quantity
Cupsof Water
Approx. Time
in Minutes
Artichokes
4 whole, tops trimmed
~
2'/2
43-44
Asparagus Spears
1 pound
%
16-17
Beans
Green or Wax
11b.
I
Cut
1
19-22
Whole
11/4
24-26
-
Beets
1 lb., whole, with
1%36-37
1-inch tops
Broccoli Spears
1 lb.
1'/4
24-26
i
Brussels Sprouts
% lb.
1'/4
24-26
Cabbage
1 medium head, cut into
6 wedges
1%
36-37
Carrots
1 lb., thinly sliced
119-22
~.-
Cauliflower
1 small head, approx. 1 lb.
Whole
1V4
24-26
Flowerettes
1
19-22
Celery
1 bunch, thinly sliced
1
19-22
Corn
-~~
Cut
% lb.
-
V2
10-12
l-
On Cob
3-5 ears V416-17
\
Greens V21b. V210-12
Kohirabi
2 medium, sliced
1%
26-30
Mushrooms
1 lb. '/3
8-9
Okra
1 lb., sliced V2inch
V2
10-12
Onions
V2 lb., thinly sliced
2f3
14-16
Parsnips
1 lb., thinly sliced
V210-12
Peas
1 lb., shelled
3/4
16-17
Peppers
4 whole (not stuffed)
%16-17
-
-
Potatoes
I
New
1V2to2lbs.
1%36-37
I
Red or White
3 to 6 whole, small
2%43-44
Sweet
3 to 6 whole, small
2%43-44
-
Rutabaga
1 medium, diced
1V2
26-30
Squash
Summer
Sliced
2f314-16
Zucchini, Yellow
Winter
Halved 1%24-26
Acorn Butternut
Turnips
1 lb., peeled, thinly sliced
119-22
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