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Steam cooking
70
Vegetables
Fresh food
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be
defrosted beforehand unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
If vegetables have frozen together in
clumps, break these up before cooking
with steam. Follow the manufacturer’s
instructions on the packaging regarding
cooking duration.
Cooking pan
Food such as peas or asparagus
spears, which have little or no space
between them, will take longer to cook
because the steam has less space to
work in. For an even result, it is best to
use a shallow container for these types
of food, and only fill it about
1-2" (3-5cm) deep. When cooking large
quantities divide the food between 2 or
3 shallow containers rather than using
one deep one.
Different types of vegetables which take
the same length of time to cook can be
cooked together in one cooking pan.
Use solid containers for vegetables
which are cooked in liquid, e.g. cab-
bage.
Shelf level
When cooking vegetables with a dis-
tinctive color (e.g. beets) in a perforated
container at the same time as cooking
other foods in other containers, place
the drip tray directly underneath the
perforated container to catch any drips
and therefore avoid any color transfer.
Cooking duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with conven-
tional cooking methods. Example:
White potatoes, cut into quarters:
approx. 17minutes
White potatoes, cut in half:
approx. 20minutes
Settings
Automatic programs | Vegetables |...|
or
Steam Cooking
Temperature: 212°F (100°C)
Duration: see chart
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