Full Product Manual

Fresh Vegetable
Steaming Chart
Pour 1 cup of water into steamer; place vegetables in steamer basket.
VEGETABLE QUANTITY
Asparagus, stems 1 pound 10 to 12 minutes
trimmed
Green or Wax Beans, 1/2 pound 12 to 13 minutes
whole
Broccoli, spears 3/4 pound
Broccoli, flowerets 3/4 pound
Cabbage, ½ medium head
cut into 4 wedges (1 pound)
Carrots, 1-inch slices 1/2 pound 10 to 12 minutes
Carrots, 1-inch slices 1 pound 13 to 15 minutes
stir halfway
through cooking
Cauliflower, flowerets 1 pound 12 to 14 minutes
(about 6 cups)
Corn-on-the cob, 2 ears 12 to 14 minutes
each halved
Red or white potatoes,
18 to 20 minutes
medium, quartered
Red or white potatoes,
medium, quartered stir halfway
through cooking
Sweet potatoes, 1 pound 19 to 20 minutes
medium, quartered
Snow peas 1/2 pound 8 to 9 minutes
Spinach, stems trimmed
10 to 11 minutes
Zucchini or summer
1 pound
11 to 12 minutes
squash, sliced
13 to 15 minutes
12 to 14 minutes
16 to 18 minutes
1 pound
2 pounds medium 27 to 30 minutes
1/2 pound
TIME
19
Main Dish
and Side Dish Recipes
for the 10-cup Multi-Cooker
20