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Steam cooking
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
Artichokes
Cauliflower, whole
Cauliflower, florets
Green beans
Broccoli, florets
Chantenay carrots, whole
Chantenay carrots, halved
Chantenay carrots, chopped
Chicory, halved
Chinese cabbage, chopped
Peas
Fennel, halved
Fennel, cut into strips
Curly kale, chopped
Firm potatoes, peeled
whole
halved
quartered
Fairly firm potatoes, peeled
whole
halved
quartered
Soft potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons
Pumpkin, diced
34
[min.]
12–14
32–38
–
27–28
2
2
–
3
3
1
–
1
–
4–5
10–12
2
4–6
23–26
–
20–25
9
15–20
6
10–15
–
23–28
7
18–23
5
14–18
–
25–30
7
20–25
5
15–20
2
–
8
6–8
2–4
7–8
5–6
4
4–5
3
2
4–5
6–7
4–8
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