FOOD
TYPE
AMOUNT COOKING TIME RECOMMENDATIONS
Potatoes (new) Fresh
600 g
small whole
40 - 45 min.
Cooking time depends
on size and variety.
Potatoes (old) Fresh 600 g 25 min.
Sliced (1 cm thick) or cut
into cubs.
Onions (sliced) Fresh 400g 10 - 15 min. Thin slices.
Onions (small whole) Fresh 400 g 10 - 15 min.
Cooking time depends
on size.
Spinach
Fresh 300 g 10 - 12 min.
Toss halfway through
cooking.
Frozen 500 g 10 - 15 min. Cooks quickly.
Artichokes (globe) Fresh 3 average 30 - 35 min. Cut the base.
Asparagus Fresh 600 g 15 - 20 min.
Cut the base. Exact time
depends on thickness.
Broccoli Fresh 400 g 20 - 25 min.
Cut into small florets and
trim off thick stems.
Cabbage (green pointed
spring)
Fresh 400 g 15 - 18 min.
Sliced or shredded. Cut
off thick stems.
Toss halfway through
cooking.
Cabbage (red) Fresh 600 g 15 - 18 min.
Sliced or shredded. Cut
off thick stems.
Toss halfway through
cooking.
Carrots Fresh 500 g 10 - 15 min. Cut into 3 mm thin slices.
Cauliflower florets Fresh 1 average 30 - 35 min.
Cut into small florets and
trim off thick stems.
Celeriac Fresh 350 g 20 - 25 min. In cubes or slices.
Corn on the cob Fresh 2 35 - 45 min.
Courgettes Fresh 600 g 12 - 15 min. Thinly sliced.
600 g 12 - 17 min. Cut into 5 cm chunks.
Fine whole green beans
Fresh 500 g 20 - 22 min.
Frozen 500 g 15 - 20 min.
Leeks (baby whole) Fresh 500 g 15 - 20 min.
Cooking time depends
on thickness and size.
Leeks (sliced) Fresh 500 g 8 - 12 min. Cut into thin slices.
Mange tout Fresh 500 g 10 - 15 min.
Mushrooms Fresh 500 g 10 - 15 min.
Cut the base and wash
well.
Peas
Fresh 400 g 20 min.
Frozen 400 g 25 min.
Peppers Fresh 300 g 10 - 15 min. Cut into wide strips.
VEGETABLES
6
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