12 GB/IE/CY
Initial Operation
Vegetables
Type
Quantity
Steaming time
recommen-
dations
Artichokes
fresh
2-3, medium size
50 - 55 minutes
Asparagus
fresh
400 g
15 - 20 minutes
lay flat in steam tray
3
,
4
,
6
frozen
400 g
15 - 20 minutes
criss-cross 2nd
layer to allow
steam flow
Beans, green
fresh
400 g
25 - 30 minutes
stir halfway through
steaming time
frozen
400 g
35 - 40 minutes
Broccoli
fresh
400 g
15 - 20 minutes
stir halfway through
steaming time
frozen
400 g
20 - 25 minutes
Brussels sprouts
fresh
400 g
20 - 25 minutes
stir halfway through
steaming time
Cabbage
fresh, chopped
400 g
35 - 40 minutes
stir halfway through
steaming time
Carrots
fresh, sliced
400 g
20 - 25 minutes
stir halfway through
steaming time
Corn on the cob
fresh, whole
approx.
15 minutes
turn 180° halfway
through steaming
time
Cauliflower
fresh, florets
400 g
15 - 20 minutes
stir halfway through
steaming time
frozen
400 g
20 - 25 minutes
Green squashes
fresh, in slices
400 g
15 - 20 minutes
stir halfway through
steaming time
Mushrooms
fresh
200 g
15 - 20 minutes
stir halfway through
steaming time
Peas
frozen
400 g
15 - 20 minutes
stir halfway through
steaming time
Potatoes
peeled and
chopped
900 g
25 - 30 minutes
stir halfway through
steaming time
New potatoes
fresh, whole
400 g
30 - 35 minutes
Spinach
fresh
250 g
10 - 15 minutes
frozen
400 g
15 - 20 minutes
Tips:
- Cut off thick stems from cauliflower, broccoli
and cabbage.
- Steam leafy, green vegetables for the shortest
possible time as they loose colour easily.
- Salt and season vegetables after steaming for
best results.
- Frozen vegetables need not be thawed before
steaming.
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