Breville BRC200 Instruction Booklet page 19

HINTS & TIPS
STEAMING vEGETABLES
• Smaller pieces will steam faster than
larger pieces.
• Try to keep vegetables to a uniform size
to ensure even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not
thaw before cooking.
vEGETABLES
Artichoke
Asparagus
Beans
Beetroot small-medium trim, do not break skin
Broccoli
Brussel Sprouts
Cabbage
Carrots
Capsicums
Cauliflower
Celery
Chickpeas
Corn
Mushrooms
Onions (pickling)
Snow peas
Peas
Potatoes
Sweet Potato Kumera
Pumpkin
Spinach (English)
Squash (baby)
Turnips
Zucchini
PREPARATION & TIPS
remove hard outer leaves & stalk
trim, leave as spears
top and tail, leave whole
cut into florets
cut a cross in the base
large pieces
cut into strips
cut into strips
cut into florets
slice into strips
soak for 12 hours
whole corn cobs
whole, unwashed
peeled, leave whole
topped and tailed
fresh, peeled
frozen
new, whole
cut into pieces
cut into pieces
leaves and stems cleaned
topped and tailed
peeled, sliced & cut to 50g pieces
sliced
• The size and shape of vegetables, as
well as personal taste, may call for
adjustments to the cooking time. If
softer vegetables are required, allow
extra cooking time.
• Do not allow water or stock to reach
the steaming tray. The steaming will
not be effective.
QUANTITy
2 medium
2 bunches
250g
300g
250g
375g
500g
3 medium
3 medium
375g
3 stalks
1 cup dried
2 small cobs
300g
6 medium
250g
250g
250g
6 (125g each)
300g
300g
½ bunch
350g
350g
350g
COOKING TIME
(MINUTES)
30-35
12-14
13-15
12-13
8-10
17-19
10-12
14-16
14-16
17-19
5-6
40-45
20-22
8-10
20-25
4-5
8-10
4-5
25-30
20-25
20-25
5
8
15-17
6
19