How to Steam Vegetables

Ingredients

  •  See Chart
VegetableQuantity

Cook Time Range

(or steam until crisp-tender)

Asparagus2 lbs (1 kg)8-10 minutes
Baby Carrots2 lbs (1 kg)16-18 minutes
Broccoli Florets2 lbs (1 kg)8-10 minutes
Cauliflower Florets2 lbs (1 kg)9-11 minutes
Green Beans2 lbs (1 kg)10-12 minutes
Red Potatoes (Size B)4 lbs (2 kg), whole38-42 minutes
Spinach1 lb (450 g)3-4 minutes
Sweet Potatoes2 lbs (1 kg), 1-in. (2.5-cm) pieces 13-18 minutes

 

Directions

  1. Fill cookware with 4 cups (1 L) of water. The Steamer fits on top of cookware with a 12" (30-cm) top diameter (Examples: Executive Stir-Fry Skillet, Executive or Stainless 12" (30-cm) Skillet).  

  2. Cover cookware with 12" Glass Lid and bring the water to a boil over high heat.  

  3. Remove lid by lifting handle toward you, allowing steam to escape away from you.  

  4. Place food in an even layer over bottom of Steamer and position Steamer over the top of the pan. 

  5. Cover with lid and reduce heat so water continues to boil and begin timing. Steam for recommended time given in chart or until vegetables are crisp tender.

    • TIP: If food is layered, stir halfway through to promote even cooking.  

  6. To remove Steamer, turn off heat source. Remove lid by lifting handle toward you, allowing steam to escape away from you. Remove steamer using heat-resistant oven mitts or pads.  

  7. Place steamer on heat-safe cooling rack or cutting board, allowing any excess water to drain.  

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