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Steam cooking
46
The durations given in the charts for fresh vegetables are guidelines only. We rec‐
ommen
d 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.
Vegetables
[min]
Artichokes 32–38
Cauliflower, whole 27–28
Cauliflower, florets 8
Beans, green 10–12
Broccoli, florets 3–4
Carrots, whole 7–8
Carrots, halved 6–7
Carrots, chopped 4
Chicory, halved 4–5
Chinese cabbage, chopped 3
Peas 3
Fennel, halved 10–12
Fennel, cut into strips 4–5
Kale, chopped 23–26
Waxy potatoes, peeled
whole
halved
quar
tered
27–29
21–22
16–18
Fairly waxy 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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