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The durations given in the chart are guidelines for fresh vegetables. We recom-
mend selecting the shorter cooking duration quoted. If food is not cooked suffi-
ciently after the shorter duration it can be put back in the oven and cooked for
longer.
Vegetables
Artichokes
Cauliflower, whole
Cauliflower, florets
Beans, green
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
Floury potatoes, peeled
whole
halved
quartered
Kohlrabi, cut into batons
Steam cooking
[min]
32–38
27–28
8
10–12
3–4
7–8
6–7
4
4–5
3
3
10–12
4–5
23–26
27–29
21–22
16–18
25–27
19–21
17–18
26–28
19–20
15–16
6–7
63
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