Cuisinart TCS-65 Instructions and Recipes - Page 9

Food Quantity/Yield Vegetables Green Beans, Diagonal cut (string beans/ wax beans) Diagonal cut, 1 to 1-1/2 inches in length 1 pound 1-1/2 pounds 2 pounds (use both trays for larger amounts) Potatoes, Sweet 1 pound, cut in wedges Potatoes, White 1 pound, cut in wedges 2 pounds, cut in wedges (use both trays for larger amounts) Snow Peas Sugar Snap Peas (Edible Pod Peas) Squash, Summer (Yellow or Zucchini) 1 pound (use second steamer tray) 2 pounds (use both steamer trays) 1 pound (use second steamer tray) 2 pounds (use both steamer trays) 1 pound 2 pounds Acorn, cut in wedges, remove seeds Squash, Winter Butternut, peel, seed and cube Steaming Time 12 - 15 minutes 14 - 16 minutes 14 - 16 minutes 18 - 22 minutes 18 - 22 minutes 20 - 25 minutes 4 - 5 minutes 5 - 7 minutes 5 - 7 minutes 6 - 9 minutes 6 - 8 minutes 7 - 10 minutes 12 - 15 minutes 10 - 12 minutes Cook's Notes • Select crisp, slender, bright green beans. • If beans are to be used for a salad, steam until bright green; refresh immediately with iced water, then drain completely before dressing. • Steamed sweet potatoes are a delicious alternative to white potatoes for side dishes or salads - full of vitamins A & C. • Peel potatoes and cut in wedges. • Waxy potatoes such as new red or white, Yukon gold (or other yellow potatoes) and purple potatoes are most suitable for steaming. • Scrub well, peel if desired, and cut into wedges for best results. • Trim tips and tops. • Choose crisp, bright green pea pods. • Choose plump, crisp, bright green pea pods. • Trim tips, tops and strings if tough. • Choose firm, narrow, brightly colored squash. • Trim root and blossom ends - cut in half lengthwise, then into 1/2 - 3/4 inch slices. • Wash and remove tough stem; remove seeds. • If steaming halved acorn squash, place in large steamer tray, cut side down; increase steaming time to 25 - 30 minutes. 9