Cooking duration
As with conventional methods, when cooking vegetables with
steam the cooking duration will depend on the size and also
whether you want the vegetables to be al dente or soft / well
done. Example:
Firm potatoes, cut into quarters = approx. 18 minutes
Firm potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 12 minutes
Settings
Temperature: 100 °C
Duration: see chart
The durations given in the charts for fresh vegetables are
guidelines only. We recommend selecting the shorter cooking
duration quoted to start with. If vegetables are not cooked
sufficiently after the shorter time, they can be put back in the
steam oven and cooked some more.
Duration in minutes
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Green beans 6–8
Broccoli, florets 2–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 5–6
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 2
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Steam cooking
31
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