Steaming Vegetables; Vegetable Steaming Chart . ■9 - Sanyo EC-503 Instruction Manual

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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