Steaming Guide - West Bend Chris Freytag 86604CF Manuel D'instructions

These steaming times are for the bottom basket filled to the capacity listed in the
chart. Items will cook faster in the bottom basket. If you are cooking with multiple
baskets, or putting more food into the baskets than suggested, you may have to add
extra steaming time. The water level does not have to be precise. The following
levels are suggested to provide enough water for the recommended steaming times.
Note: The drip tray must always be used.
Fresh
Amount
Vegetables
Artichokes,
4 whole.
whole
Asparagus,
1 lb.
spears
Beans,
1 lb.
green/wax
Beets 1 lb.
Broccoli,
1 lb.
spears
Brussels
1 lb.
Sprouts
Cabbage 1 head
Carrots,
sliced or 1 lb.
whole
Cauliflower 1 lb.
Celery 1 lb.
Up to 6
Corn on the
ears per
Cob
basket
Mushrooms,
1 lb.
whole
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S
TEAMING
Approximate
Time (minutes)
30-34
13-17
16-20
24-28
16-20
20-24
23-27
25-29
16-20
17-21
28-32
11-15
8
G
UIDE
Water
Level
loose outer leaves, cut
MAX
Middle Place evenly in basket.
Middle Place evenly in basket.
Cut and place evenly
Middle
Middle Place evenly in basket.
Between Remove outer leaves
Middle
and MAX
Between
Cut whole head into 8
Middle
and MAX
Between
Middle Place evenly in basket.
and MAX
Middle Place evenly in basket.
Middle Cut into ¼ inch pieces.
Remove husk. Place
MAX
Middle Place evenly in basket.
Preparation
Trim stem; remove
1 inch off top.
in basket.
and place evenly in
basket.
equal pieces.
evenly in basket.