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Idiomas disponibles
STEAMING GUIDE
VEGETABLES
Variety
Artichokes, whole
Asparagus, spears
Beans, green/wax
cut or whole
Broccoli, spears
Cabbage
Carrots
Cauliflower
– whole head
Corn on cob
Mushrooms, whole -medium
Onions, whole (to partially
cook for grilling use)
Peas – green
Peppers, whole -sweet green
or red (to partially, cook, then
stuff)
Potatoes, halved
- red
Spinach
Squash -summer yellow and
zucchini
Turnips
Weight/or number
pieces
6 medium
1/2 -1 Ib (about
1/2" in diameter)
1 Ib
1 Ib
1 Ib (about 1/2
small head)
1 lb
Medium size (about 2
1/2 lbs untrimmed)
Up to 8 pieces
(2 3/4"-3" in length)
10 ounces
1 Ib medium
size (about 4-
2 1/2"diameter)
1/2 Ibs in pod
Up to 4 medium
1 Ib (about 8 small, 1
1/2"-2"
in width)
1 lb
1 Ib medium size
1 Ib (about 5
small)
10
Suggested
Water fill
herbs and
line in base
spices
Garlic, tarragon,
MAX
dill seed
Lemon, thyme,
MIN
bay leaves
Dill seed
MAX
Cilantro,
MIN
tarragon, crushed
red pepper
Savory, caraway
MAX
seed
Mint, dill
MIN
Rosemary, basil
MAX
MAX
MIN
MIN
Cilantro, garlic,
MIN
ginger
MIN
Rosemary,
MAX
chives, dill
Thyme, garlic
MIN
Basil, oregano
MIN
Basil, parsley
MIN
Approx. time
(minutes)
35-38
10-13
15-18
14-17
22-25
16-19
20-23
20-23
10-11
7-9
8-10
9-11
35-40
14-16
11-13
14-16
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