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Steam cooking
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen food
Frozen vegetables do not need to be de-
frosted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same length of time to cook can be
cooked together.
If vegetables have frozen together in
clumps, break these up before cooking
with steam. Follow the manufacturer's
instructions on the packaging regarding
cooking duration.
Cooking containers
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 food, and
only fill it about 3-5 cm deep. When
cooking large quantities divide the food
between 2 or 3 shallow containers
rather than using one deep one.
Different types of vegetables which take
the same length of time to cook can be
cooked together.
Use solid containers for vegetables
which are cooked in liquid.
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Shelf level
To avoid any colour transfer when cook-
ing vegetables with a distinctive colour
(e.g. beetroot) in a perforated container,
do not place other food underneath the
perforated container.
Cooking duration
The cooking duration depends on the
size of the food and how well cooked
you want it, just as it does with conven-
tional cooking methods. Example:
Waxy potatoes, cut into quarters:
approx. 17 minutes
Waxy potatoes, cut in half:
approx. 20 minutes
Settings
Automatic programmes
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or
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Oven functions
Temperature: 100 °C
Cooking duration: see table
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Vegetables
Steam cooking
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