Sanyo EC-503 - Steaming Vegetables; Vegetable Steaming Chart

STEAMING VEGETABLES
The cooking times in Table 3 are approximate and should be used as a guideline.
Some experimentation may be needed to determine exact cooking times based on
personal preferences for cooked vegetable textures.
1. Wash and prepare the vegetables.
2. Place the Inner Pot into the cooker,
then add water into Inner Pot.
3. Place the Steamer Tray into the Inner
Pot and arrange the prepared vegeta¬
bles in the Steamer Tray.
4. Cover the Inner Pot with the Lid.
5. Plug in the cooker's Power Cord.
6 . Press the Cooking Switch down.
7. Lift the Cooking Switch up to return it
to the UP position when vegetables
are done. If the water completely
evaporates, the cooker will automati¬
cally turn off and switch to the KEEP
WARM setting.
8 . Unplug the Power Cord after use.
VEGETABLE STEAMING CHART
Vegetable Preparation Amount Water
Cooking
Time
Asparagus Whole, stems trimmed
1 pound 1/2 cup 7-10 min.
Bell Pepper Cut into 1" cubes
3, medium 1/2 cup
9-12 min.
Broccoli Florets
1/2 pound 1 /2 cup
6-9 min.
Brussels Sprouts Whole, stems trimmed 1 pound 3/4 cup
12-15 min.
Cabbage
Cored, cut into 2" wedges
1/2 med. head 1/2 cup
10-15 min.
Baby Carrots Whole
1 pound 1 cup 16-20 min.
Carrots
Cut in 1/4" slices
1 pound 1 /2 cup
11-15 min.
Cauliflower Florets
1 pound 1/2 cup
9-13 min.
Corn on the Cob Husked, halved
2 med. ears 1-3/4 cup
15-20 min.
Green Beans
Whole, trimmed 1 pound 1 /2 cup
12-15 min.
Mushrooms Whole, stems trimmed
1/2 pound 1 /4 cup
6-9 min.
Red Potatoes Cut into 1-1/4" pieces
1 pound 1 cup 20-24 min.
Snow Peas
Whole, trimmed 1/2 pound 1/4 cup
6-9 min.
Spinach Leaves
1 /3 pound 1 /4 cup
5-8 min.
Winter Squash
Peeled, cut into 1" pieces
1 pound 3/4 cup
10-15 min.
Sweet Potatoes or Yams Peeled, cut into 2 " pieces
1 pound
3/4 cup
12-16 min.
Zucchini
Cut into 1/4" rounds
1 pound
1 /2 cup
10-14 min.
Table 3
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