Taylor AS1510BL - Manual (Page 9)

COOKING VEGETABLES
Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary. Smaller pieces will steam faster than
larger pieces. For softer vegetable texture, increase steaming time, for firmer texture, decrease steaming time according
to taste.
? Quantity, quality, freshness, size and consistent temperature of frozen food may affect steam timing. Adjust water
amount and cooking time as desired.
? Frozen vegetables should not be thawed before steaming.
? Some frozen vegetables will produce better results if placed in the rice bowl during steaming. Frozen vegetables
should be separated or stirred after 10-12 minutes. Use a long-handled fork or spoon to separate or stir to avoid
steam burns on hands and arms.
9
28-45 10 ounces Frozen All Frozen Vegetables
12-15 Up to 4 Medium,
NOT STUFFED
Fresh Peppers, whole
35-45 1 pound, about 6
small
Fresh Potatoes, Whole-Red
28-32 1 medium, diced Fresh Rutabaga
14-16 ½ pound Fresh Spinach – toss halfway through
cooking
12-15
22-26 1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-24 1 pound, sliced Fresh Turnips
10-15 1 pound Fresh Cauliflower, whole
25-35 3 to 5 medium
ears
Fresh Corn on the Cob
16-18 1 pound Fresh Eggplant
14-20 1 pound, small
whole or cut into
quarters
Fresh Mushrooms
18-22 1 pound Fresh Okra
12-16 ½ pound, thinly
sliced
Fresh Onions
10-16 ½ pound Fresh Parsnips
13-18 1 pound, shelled Fresh Peas
10-15 1 pound, thinly
sliced
Fresh Carrots
14-22 ½ pound, thinly
sliced
Fresh Celery
16-22 1 pound, sliced Fresh Cabbage
15-20 1 pound Fresh Brussel Sprouts
10-18 1 pound Fresh Broccoli, spears
25-30 1 pound, cut Fresh Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-17 1 pound Fresh Asparagus, spears
30-40 4 whole, tops
trimmed
Fresh Artichokes, whole
Amount Type Approximate
Time
(Minutes)
Variety of Vegetable
28-45 10 ounces Frozen All Frozen Vegetables
12-15 Up to 4 Medium,
NOT STUFFED
Fresh Peppers, whole
35-45 1 pound, about 6
small
Fresh Potatoes, Whole-Red
28-32 1 medium, diced Fresh Rutabaga
14-16 ½ pound Fresh Spinach – toss halfway through
cooking
12-15
22-26 1 pound, sliced
1 pound
Fresh
Fresh
Squash
•Summer Yellow and Zucchini
•Winter Acorn and Butternut
20-24 1 pound, sliced Fresh Turnips
10-15 1 pound Fresh Cauliflower, whole
25-35 3 to 5 medium
ears
Fresh Corn on the Cob
16-18 1 pound Fresh Eggplant
14-20 1 pound, small
whole or cut into
quarters
Fresh Mushrooms
18-22 1 pound Fresh Okra
12-16 ½ pound, thinly
sliced
Fresh Onions
10-16 ½ pound Fresh Parsnips
13-18 1 pound, shelled Fresh Peas
10-15 1 pound, thinly
sliced
Fresh Carrots
14-22 ½ pound, thinly
sliced
Fresh Celery
16-22 1 pound, sliced Fresh Cabbage
15-20 1 pound Fresh Brussel Sprouts
10-18 1 pound Fresh Broccoli, spears
25-30 1 pound, cut Fresh Beets
10-15
12-18
½ pound
1 pound
Fresh
Fresh
Beans
•Green or Wax
•Cut or whole
10-17 1 pound Fresh Asparagus, spears
30-40 4 whole, tops
trimmed
Fresh Artichokes, whole
Amount Type Approximate
Time
(Minutes)
Variety of Vegetable