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Vegetable
COOKING TABLE
25
EN
VEGETABLES
(FRESH)
STEAM
Ingredients in the steam
basket and 750 ml water
in the bottom of the
pressure cooker.
IMMERSION
Ingredients in water and
without the basket.
PULSES
IMMERSION
Without the basket.
750 ml
MAX
1/3
MAX 1
Artichokes, 2 whole, 600g each (immersion) 30 to 35 mins
Asparagus, white (Steam) 5 to 6 mins
Aubergines, peeled and sliced (3mm), 850g (Steam)
10 to 12 mins
Beetroot, red, cut into quarters (Immersion)
20 to 25 mins
(according to size)
Broccoli florets 600 g (steam) 9 to 11 mins
Brussel sprouts (steam) 10 to 12 mins
Cabbage, sliced and green, 500 g (Immersion) 5 to 6 mins
Carrots cut into round slices (3 mm) 600 g (steam) 17 to 19 mins
Cauliflower florets 600 g (steam) 10 to 12 mins
Celeriac, sliced (immersion) 600 g 7 to 9 mins
Chard, sliced (2cm) 700 g (Steam) 15 to 17 mins
Courgettes in round slices (3 mm) 600 g (steam) 12 to 15 mins
Chicory cut in half (900 g) (steam) 14 to 16 mins
Fennel cut into strips (600 g) (steam) 6 to 9 mins
Fine green beans (600 g) (steam) 10 to 12 mins
Flageolet beans, dried 250 g (Immersion) 35 to 40 mins
Leek, whole and white 650 g (Steam) 9 to 11 mins
Lentils, green 250 g (Immersion) 14 to 16 mins
Mushrooms, sliced 800 g (Immersion) 4 to 5 mins
Peas (steam) 6 to 8 mins
Peppers cut in half (550 g) (steam) 14 to 16 mins
Pickled onions (steam) 7 to 8 mins
Potatoes cut in half (950 g) (steam)
20 to 25 mins
(according to size)
Pumpkin, cut in pieces (3 to 5 cm) 600 g (steam) 13 to 18 mins
Spinach (steam) 3 to 4 mins
Split peas 250 g (immersion) 18 to 20 mins
Turnips, diced (500 g) (steam) 14 to 16 mins
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