Steaming
Food Program Temperature
in °F (°C)
Time in
minutes
Vegetables
Green beans COOK Veg 212 (100) 3-4
Cauliflower, whole | 212 (100) 15-20
Cauliflower, florets | 212 (100) 3-4
Broccoli, whole | 212 (100) 10-18
Broccoli, florets | 212 (100) 7-8
Peas | 212 (100) 4-8
Green cabbage, shredded | 212 (100) 4-10
Potatoes, unpeeled | 212 (100) 15-20
Potatoes, peeled | 212 (100) 10-15
Carrots, sliced | 212 (100) 3-6
Carrots, whole | 212 (100) 8-15
Brussels sprouts | 212 (100) 8-15
Celery, sliced | 212 (100) 8-10
Spinach | 212 (100) 6-8
Asparagus | 212 (100) 7-9
White cabbage, chopped | 212 (100) 15-25
Savoy cabbage, chopped | 212 (100) 10-15
Stuffed peppers e 195 (90) 40-50
Tomatoes Bio 165 (75) 2-5
Note: Temperatures and times in this table are for guidance only.
Cooking tips
32
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