Hitachi STM-1 Manual page 9

Vegetables
Cut off thick steams
from cauliflower,
broccoli and cabbage.
Steam leaky, green
vegetables for the
shortest time possible
as they lose colour
easily.
Salt and season
vegetables after
steaming for best
results
Frozen vegetables
should not be thawed
before steaming.
Food Type
Artichokes Fresh
Asparagus Fresh
Baby Fresh
Sweetcorn
Beans, green Fresh, whole
Beans, runner Fresh, slices
Broccoli Fresh, florets
Cabbage Fresh, sliced
Carrots Fresh, sliced
Cauliflower Fresh, florets
Courgettes Fresh,1/4 in slices
Greengrocery fresh
Mushrooms Fresh, quarters
button Fresh, quarters
Peas Frozen
Potatoes Fresh, very small
New
Potatoes Fresh, cut into 2oz
Old pieces
Quantity Cooking Special notes
time
4 med 40-45min Cut off base
500g 8-13min Lie flat in basket.Crisscross
second layer to allow steam to
flow.
250g 30-35min Stir halfway through steam time
500g 30min Stir halfway through steam time
500g 8-10min Stir halfway through steam time
500g 7-12min Remove stalk. Stir halfway
through steam time
500g 14-18min Stir halfway through steam time
500g 25min Stir halfway through steam time
500g 8-11min Stir halfway through steam time
500g 6-12min Stir halfway through steam time
500g 6min
250g 15-20min Stir halfway through steam time
250g 15-20min Stir halfway through steam time
500g
500g 20-23min Turn each potato over half
through cooking
750g 25-30min Turn each potato over half
through cooking