Steam Cooking; Vegetables - Miele TX3587 Operating And Installation Instructions

Steam cooking

Vegetables

Fresh vegetables
Frozen vegetables
Cooking containers
Shelf level
Duration
56
Prepare fresh vegetables in the usual way, i.e. wash, clean
and cut up.
Frozen vegetables do not need to be defrosted beforehand
unless the vegetables have been frozen together in a block.
To cook frozen vegetables, programme the same time as for
fresh ones.
Break up the larger, frozen together pieces. Please refer to
the cooking times on the packaging.
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 foods, and only
fill it about 3 - 5 cm deep. When cooking large quantities,
divide the food between 2 or 3 shallow cooking 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
container.
Use solid containers for vegetables which are cooked in
liquid, e.g. cabbage.
When cooking vegetables with a distinctive colour (e.g.
beetroot) in a perforated container at the same time as
cooking other foods in other containers, place the
condensate tray directly underneath the perforated container
to catch any drips and therefore avoid any colour transfer.
As with conventional methods, when cooking vegetables with
steam the cooking duration will depend on the size and also
whether you want the vegetables to be al dente or soft.
Example:
Firm potatoes, cut into quarters = approx. 18 minutes
Firm potatoes, cut in half = approx. 22 minutes
Brussels sprouts, large, al dente = approx. 12 minutes
Brussels sprouts, small, soft = approx. 12 minutes