How to Steam Vegetables
- See Chart
Cook Time Range
(or steam until crisp-tender)
|Asparagus||2 lbs (1 kg)||8-10 minutes|
|Baby Carrots||2 lbs (1 kg)||16-18 minutes|
|Broccoli Florets||2 lbs (1 kg)||8-10 minutes|
|Cauliflower Florets||2 lbs (1 kg)||9-11 minutes|
|Green Beans||2 lbs (1 kg)||10-12 minutes|
|Red Potatoes (Size B)||4 lbs (2 kg), whole||38-42 minutes|
|Spinach||1 lb (450 g)||3-4 minutes|
|Sweet Potatoes||2 lbs (1 kg), 1-in. (2.5-cm) pieces||13-18 minutes|
Cover cookware with 12" Glass Lid and bring the water to a boil over high heat.
Remove lid by lifting handle toward you, allowing steam to escape away from you.
Place food in an even layer over bottom of Steamer and position Steamer over the top of the pan.
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.
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.
Place steamer on heat-safe cooling rack or cutting board, allowing any excess water to drain.