Steam cooking
41
The durations given in the chart are guidelines for fresh vegetables. We recom‐
mend selecti
ng the shorter cooking duration quoted. If food is not cooked suffi‐
ciently after the shorter duration it can be put back in the oven and cooked for lon‐
ger.
Vegetables
[min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Chantenay carrots, whole 7–8
Chantenay carrots, halved 6–7
Chantenay carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Curly kale, chopped 23–26
Firm potatoes, peeled
whole
halved
quar
tered
27–29
21–22
16–18
Fairly firm potatoes, peeled
whole
halved
quar
tered
25–27
19–21
17–18
Floury potatoes, peeled
whole
halved
quar
tered
26–28
19–20
15–16
Kohlrabi, cut into batons 6–7
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