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|
Fill the cookware with 4 cups (1 L) of water. The 12" Steamer fits on top of our cookware with a 12" (30-cm) top diameter (Examples: Executive Nonstick Stir-Fry Skillet, Executive Nonstick Skillet, or the Stainless Steel 12" (30-cm) Covered Skillet).
Cover the cookware with an Executive Nonstick Glass Lid and bring the water to a boil over high heat.
Remove the lid by lifting it with the handle toward you, allowing the steam to escape away from you.
Place the food in an even layer over the bottom of the steamer and position the steamer over the top of the pan.
Cover the steamer with the lid and reduce the heat so that the water continues to boil and begin timing. Steam for the recommended time given in the chart or until the vegetables are crisp tender.
• TIP: If the food is layered, stir it halfway through to promote even cooking.
To remove the steamer, turn off the heat source. Remove the steamer from the pot using heat-resistant oven mitts or pads. Remove the lid by lifting handle toward you, allowing the steam to escape away from you.
Place the steamer on a heat-safe cooling rack or cutting board, allowing any excess water to drain.