Never submerge the cord, plug, or base unit in water. Only use electric steamers indoors and on a stable surface, like a kitchen counter. Only use the steamer while water is in the reservoir. Running a steamer dry may overheat the steamer, which can damage the equipment and may cause a fire. Use caution when opening the steamer. There will be hot condensation on the inside of the lid, and opening it too quickly could result in accidental scalding. Unplug the steamer when you’re not using it. Let the steamer cool off before adding, removing, or cleaning any part of it, and make sure it’s turned off and unplugged before attempting to do so.
the base unit (which should contain the water reservoir) a diffuser plate one to three baskets, which you’ll arrange your vegetables on when ready a lid with vents and a handle
Once you’ve added water to the reservoir, make sure the diffuser tray (if your steamer included one) is properly in place.
For a smaller batch or firmer veggies, fill the pot with about a half inch to an inch (approximately 1. 25 centimeters) of water. [4] X Research source For a larger batch of vegetables or for softer veggies, fill the pot about halfway full. [5] X Research source Make sure the bottom of your strainer is not touching the water. Otherwise, your veggies might simply boil in the water.
Once the water has come to a boil, lower the heat so that the water simmers and lightly bubbles. You don’t want a full bubbling boil, or you may steam off most of your water before the veggies have cooked.
Try to limit the number of vegetables you put in the basket. A single layer is ideal, as anything on top won’t receive as much steam and may not cook uniformly. [8] X Research source Once the vegetables are in and the water is at a gentle boil, you’ll need to cover up the pot with a loose-fitting lid. This is to keep the bulk of the steam inside so that your vegetables cook properly.
Asparagus spears that are thin should steam in about four minutes. Thicker spears may take around five to six minutes. Broccoli will steam in about five minutes. You should be able to visually tell when broccoli is ready, as it will get darker in color. Brussels sprouts will take about 10 minutes to steam. Carrots sliced 1/4 inch (0. 6 cm) thick will steam in approximately six to eight minutes. Cauliflower florets will steam in about six minutes. Green beans will be steamed in approximately five minutes. Kale will take five to ten minutes. Peas steam rather quickly. They generally only need about three minutes on the stovetop. Zucchini slices should steam in about six or seven minutes, depending on how thinly they’re sliced.
Steaming vegetables in the microwave is fast and easy. Be aware, though, that cooking vegetables in the microwave may alter their flavor. [11] X Research source Cooking in the microwave can also reduce the nutritional value of your vegetables. [12] X Trustworthy Source PubMed Central Journal archive from the U. S. National Institutes of Health Go to source
Whatever microwave-safe cover you use, make sure one corner of the bowl is left slightly open/uncovered. This will help vent some of the steam so that your veggies do not overcook. If using a plate that is too big to partially uncover, try laying a microwave-safe object (like a wooden chop stick) across the top of the bowl. This can help raise one small portion of the covering plate so everything steams properly.
Asparagus spears will steam in about four to six minutes, depending on their thickness. Broccoli will steam in about three to five minutes. Brussels sprouts should steam in about seven minutes. Carrots sliced approximately 1/4 inch (0. 6 cm) thick will take about five minutes. Cauliflower will steam in about three to four minutes. Green beans take about three to four minutes to steam. Peas only take about one to two minutes to steam. Zucchini takes six to eight minutes to steam.
