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Immersion (IM)
Ingredient
or steamed
in basket (ST)
Apples
ST
ST
Asparagus
ST
ST
Aubergines
ST
Beettroot
IM
Broccoli
ST
Brussels Sprouts
ST
ST
Butternut Squash
Cabbage
ST or IM
(green)
Cabbage (red)
ST or IM
ST
Carrots
ST
Caulflower
ST
COOK4ME + FRUIT & VEGETABLES COOKING GUIDE
The cooking times are approximate and may need adjustment depending on personal taste.
Preparation
Tips
Use a firm texture apple variety such
as Braeburn. Bramley variety is not
wedges
recommended as it froths during
cooking. Peel apples & cut into 2.5 cm
thick wedges
whole
Choose fresh, tender stems. Trim to 17
(thin stems 8-10
cm lengths to fit steaming basket
mm diameter)
whole (thick
Choose fresh, tender stems. Trim to 17
stems 12-15
cm lengths to fit steaming basket
mm diameter)
Choose small aubergines that fit inside
whole
steaming basket
pieces
Cut into 2.5 cm pieces
Trim off all but 2.5 cm of stalk and root.
whole (small or
Wash without breaking the skin. Cook
medium size)
using 1 litre of water. Peel skin after
cooking. Serve hot or cold
florets
Cut into small florets of even size
Adjust cooking time according to size
whole
of brussels sprouts.
pieces
Cut into 2.5 cm pieces
Cook sliced cabbage either by steaming
in the basket or immersion method
using 200 ml water. Use green
shredded
cabbage, Savoy cabbage and spring
greens. For pointed (Sweetheart)
cabbage reduce cooking time by about
1 minute
Cook sliced cabbage either by steaming
shredded
in the basket or immersion method
using 200 ml water.
Choose similar size carrots so that
small whole
they all cook to the same time, such as
Chantenay variety
slices
Cut into 1 cm slices
florets
Cut into small florets of even size
Immersion (IM)
Ingredient
or steamed
in basket (ST)
Celery
ST
ST
Courgettes
ST
Green beans
ST
Green lentils
IM
Leeks
ST
Mushrooms
ST
Parsnips
ST
Peas (frozen)
ST
Pears
ST
ST
Peppers (any colour)
Potatoes (new)
ST
Potatoes (old)
ST
Runner beans
ST
Spinash
ST or IM
Sweede
ST
ST
Sweet potatoes
ST
Turnips
ST
Preparation
Tips
slices
Cut into 5 cm slices
Choose courgettes that fit inside the
whole
steam basket
pieces
Cut into 2.5 cm slices
For fine green beans reduce cooking
whole
time by 1 minute
Rinse well before cooking.Cook 200 g
green lentils with 400 ml cold water.
Cook 300 g green lentils with 550 ml
cold water
washed
Cook 400 g green lentils with 650 ml
cold water
Cook 500 g green lentils with 750 ml
cold water
slices
Cut into 5 cm slices
whole
Cut in half or quarters if large
florets
Cut into 2.5 cm pieces
Cook from frozen. Place in steaming basket
Peel pears and trim bases so they stand
whole
upright in the steaming basket. Choose
firm, ripe pears such as Comice variety
whole
Trim off stalk and deseed peppers
The cooking time will vary depending
whole
on the variety and size of the potatoes
Peel potatoes and cut into pieces
approximately 40 g. The cooking time
pieces
will vary depending on the variety of
potatoes. The larger the size of the
potato pieces the longer cooking time
sliced
String and slice the beans
Cook in steaming basket or by
washed
immersion method with 100 ml water
pieces
Cut into 2.5 cm cubes
whole
Wash and cook unpeeled
pieces
Cut into 2.5 cm pieces
pieces
Cut into 2.5 cm cubes
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