Instructions / Assembly

11
Steam
Fresh Vegetables:
Place 2 cups water in the multi-cooker. Set heat control at 250˚. Remove handle from
steam/fry basket. Place vegetables in basket and using tongs attach basket to rim of the
multi-cooker with steaming hook. Cover and steam as indicated in the table below. Steam-
ing time begins once water starts to boil. Add additional water as necessary.
Vegetable Steaming Time
Asparagus
Thin spears 3-4 minutes
Thick spears 4-5 minutes
Beans
Whole 7-8 minutes
1-inch pieces 7-8 minutes
Beets, 2½ to 3-inch diameter 35-40 minutes
Broccoli
Spears 5-7 minutes
Florets 5-7 minutes
Brussels Sprouts, 1 to 1½-inch diameter 9-11 minutes
Cabbage, 2-inch wedge 15-20 minutes
Carrots
Whole 18-22 minutes
¼-inch slices 6-7 minutes
Baby-cut 11-14 minutes
Cauliflower
Whole head 18-20 minutes
Florets 7-9 minutes
Corn-on-the-cob 10-15 minutes
Kale, cut into strips 6-7 minutes
Parsnips, ¼-inch slices 6-7 minutes
Potatoes, white
Small (1 to 2 ounces each) whole or
Medium, quartered 13-15 minutes
Potatoes, sweet
1-inch slices 17-19 minutes
Rutabaga, ¾ to 1-inch slices 20-22 minutes
Spinach, whole leaves 3-4 minutes
Squash (yellow, crookneck, zucchini)
¼-inch slices 5-7 minutes
Turnips, ¾ to 1-inch slices 10-12 minutes
Fish:
Place 1 or 2 cups of water, wine, or herb-flavored broth into multi-cooker. Set heat control
at 250˚. Remove handle from steam/fry basket. Place one layer of fish fillets in basket
and using tongs attach basket to multi-cooker rim with steaming hook. Cover and steam
5 to 10 minutes or until the fish flakes easily when tested with a fork.
72-743A_5Qt._KK_instr.indd 11 2/3/09 2:56:20 PM