Steam cooking
34
The durations given in the charts for fresh vegetables are guidelines only. We rec‐
ommend 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 for longer.
Vegetables
[min.]
Artichokes
12–14
32–38
Cauliflower, whole
–
27–28
Cauliflower, florets
2
8
Green beans
2
6–8
Broccoli, florets
–
2–4
Chantenay carrots, whole
3
7–8
Chantenay carrots, halved
3
5–6
Chantenay carrots, chopped
1
4
Chicory, halved
–
4–5
Chinese cabbage, chopped
1
3
Peas
–
2
Fennel, halved
4–5
10–12
Fennel, cut into strips
2
4–5
Curly kale, chopped
4–6
23–26
Firm potatoes, peeled
whole
halved
quartered
–
9
6
20–25
15–20
10–15
Fairly firm potatoes, peeled
whole
halved
quartered
–
7
5
23–28
18–23
14–18
Soft potatoes, peeled
whole
halved
quartered
–
7
5
25–30
20–25
15–20
Kohlrabi, cut into batons
2
6–7
Pumpkin, diced
–
4–8
