Toastmaster TMFS4401 - Manual (Page 15)

15
FRESH VEGETABLE STEAMING CHART
The times in the Vegetable Steaming Chart are approximate. Set
the Timer and check for doneness at the suggested cooking time;
continue cooking if necessary. The size and shape of the food, as
well as personal taste, may call for adjustments. If you want softer
vegetables, add more water if necessary, and steam for additional
time. Do not allow the water in the Steamer Base to boil dry.
NOTE: Foods that steam in the THIRD (3) or SECOND (2)
Basket(s) may require additional cooking time.
*Approximate times are offered as guidelines only. Cooking times may vary.
NOTE: If cooking less than 10 minutes, turn Timer to “10” and
then back to desired cooking time.
Vegetable
Artichoke, whole
Asparagus, spears
Beans, green/wax,
cut or whole
Broccoli, spears
florets
Brussels sprouts
Cabbage, 1 ⁄
8
wedges
Carrots, 2-inch chunks
Cauliflower
florets
Corn on the cob
Mushrooms, whole
Parsnips, whole
Potatoes, new, whole
Rutabaga, quartered
Spinach
Summer squash:
yellow and green zucchini,
1 ⁄
2
inch slices
Turnips, halved
Winter squash, cut in half,
or to fit in Basket, skin up
Amount (approximate)
3 medium, tops trimmed
1 lb.
1 lb.
1 ⁄
2
to 1 lb.
1 ⁄
2
to 1 lb.
1 lb.
1 head
1 lb.
1 medium head chunked
1 ⁄
2
to 1 lb.
3 small
1 lb.
1 lb.
2 lb.
1 lb.
12 oz.
1 lb.
1 lb.
1 squash
Suggested
Cooking Time*
50 to 55 min.
20 to 25 min.
45 to 55 min.
35 to 45 min.
20 to 25 min.
25 to 30 min.
45 to 50 min.
25 to 30 min.
35 to 40 min.
35 to 40 min.
35 to 45 min.
10 to 15 min.
40 to 50 min.
45 to 55 min.
55 to 65 min.
10 to 15 min.
10 to 15 min.
45 to 60 min.
30 to 50 min.
TMR_TMFS4401_IB_30-6-06 6/30/06 6:48 PM Page 15