Duronic AF34 - Cooking Charts (Continued); Vegetables Cooking Parameters

21
VEGETABLES
Ingredient Quantity Preparation Oil Temperature
Time
(mins)
Asparagus 1 bunch
Whole, stems
trimmed
2 tsp 200°C 8-12
Beets 6-7 small Whole None 200°C 30-35
Bell peppers
3 small or
2 large
Whole None 200°C 10-15
Broccoli 1 head
Cut in 1-inch
orets
1 tbsp 200°C 8-10
Brussels sprouts 450g
Cut in half, stem
removed
1 tbsp 200°C 15-20
Butternut squash 680g
Cut in 1-2-inch
pieces
1 tbsp 200°C 20-25
Carrots 450g
Peeled, cut in
1/2-inch pieces
1 tbsp 200°C 13-16
Cauliower 1 head
Cut in 1-inch
orets
2 tbsp 200°C 17-20
Corn on the cob
2 ears,
cut in half
Husks removed 1 tbsp 200°C 12-15
Green beans
1 bag
(12oz)
Trimmed 1 tbsp 200°C 8-10
Kale (for chips) 680g
Torn in pieces,
stem removed
None 200°C 7-9
Mushrooms 225g
Cut in
quarters
1 tbsp 200°C 7-9