12 GB
Initial Operation
Vegetables Type Quantity Steaming time
Recommen-
dations
Artichokes fresh 2–3, medium size 50–55 minutes
Asparagus fresh 400 g 15–20 minutes lay flat in steam tray
3
,
4
,
6
frozen 400 g 15–20 minutes criss-cross 2nd
layer to allow
steam flow
Beans, green fresh 400 g 25–30 minutes stir halfway through
steaming time
frozen 400 g 35–40 minutes
Broccoli fresh 400 g 15–20 minutes stir halfway through
steaming time
frozen 400 g 20–25 minutes
Brussels sprouts fresh 400 g 20–25 minutes stir halfway through
steaming time
Cabbage fresh, chopped 400 g 35–40 minutes stir halfway through
steaming time
Carrots fresh, sliced 400 g 20–25 minutes stir halfway through
steaming time
Corn on the cob fresh, whole 2 pieces approx.
15 minutes
turn 180° halfway
through steaming
time
Cauliflower fresh, florets 400 g 15–20 minutes stir halfway through
steaming time
frozen 400 g 20–25 minutes
Green squashes fresh, in slices 400 g 15–20 minutes stir halfway through
steaming time
Mushrooms fresh 200 g 15–20 minutes stir halfway through
steaming time
Peas frozen 400 g 15–20 minutes stir halfway through
steaming time
Potatoes peeled and
chopped
900 g 25–30 minutes stir halfway through
steaming time
New potatoes fresh, whole 400 g 30–35 minutes
Spinach fresh 250 g 10–15 minutes
frozen 400 g 15–20 minutes
Tips:
- Cut off thick stems from cauliflower, broccoli
and cabbage.
- Steam leafy, green vegetables for the shortest
possible time as they loose colour easily.
- Salt and season vegetables after steaming for
best results.
- Frozen vegetables need not be thawed before
steaming.
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