Template:Food steaming cooking times
From Cookipedia
| Food type | Distance from steam source | Food steaming cooking times | Food preparation notes |
|---|---|---|---|
| Asparagus spears | Near | 4 to 5 minutes | Trim woody stumps |
| Spinach | Near | 3 to 4 minutes | Use washed whole leaves |
| Carrots | Far | 7 to10 minutes | Peeled and cut to 5mm slices |
| New potatoes | Far | 15 to 20 minutes | Washed, scrubbed, whole with skins on |
| Cabbage | Far | 10 to 15 minutes | Leaves quartered with stems removed |
| Broccoli | Far | 5 to 8 minutes | Trimmed florets, cut cross in base if large florets |
| Corn on the cob | Far | 10 to 15 minutes | Whole with husks removed |
| Leeks | Far | 8 to 10 minutes | Washed and cut into 1 cm discs |
| Cauliflower | Far | 5 to 10 minutes | Cut into florets |
| Sugar snap peas | Far | 5 to 8 minutes | Top & tail, leave whole |
| Brussel sprouts | Far | 10 to 15 minutes | Peel and cut cross in base |
| Celery | Far | 5 to 10 minutes | Leave whole or dice |
| Butternut squash | Far | 10 to 12 minutes | Peel and cut into 2 cm cubes |
| Sweet potatoes | Far | 8 to 12 minutes | Peel and cut into 2 cm cubes |