Q-G. VEGETABLES No. 6(1)
GUIDELINES FOR STEAM COOKING VEGETABLES
Canned Vegetables
Place vegetables not more than 2 inches deep in shallow perforated or solid steamer or steam table pans. Add enough liquid for serving. At 5 lb pressure, heat 3 to 5 minutes; at 15 lb pressure, heat 3 to 4 minutes.
Fresh and Frozen Vegetables
For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables no more than 2 inches deep in shallow pans. Use-steam table pans if available. Follow manufacturer’s directions for cooking times or use guidelines below. In some cases, it may be necessary to establish your cooking time; note time on appropriate recipe card.
| Approximate Cooking Time (Minutes) | |||
|---|---|---|---|
| Vegetable | Directions for Cooking | 5 lb pressure | 15 lb pressure (high speed type) |
| Asparagus, fresh | Place whole stalks in single layers in a solid pan, or place stalks flat 2 inches deep in perforated pan. | 6-8 | 3-5 |
| Asparagus, frozen, cuts and tips
Partially thaw. Arrange in single layers in shallow solid pan or perforated pan. |
5-8 | 3-4 | |
| Beans, green or wax, frozen | Break frozen blocks into pieces. Place in shallow perforated pan or-shallow solid pan filled 2/3 full. | 20-30 | 3-4 |
| Beans, lima, | Place loose frozen beans in perforated pan or shallow frozen
solid pan. |
20-25 | 3-5 |
NOTE: See Guidelines For Steam Cookers, Recipe No. A-21.
