Table of Contents
Advertisement
Steaming
Food
Vegetables
Asparagus, green
Baby Carrots (whole)
Beans (french)
Beans (runner, sliced)
Beetroot (whole)
Broccoli
Brussels sprouts
Cabbage (shredded)
Carrots (stick)
Cauliflower (florets)
Courgettes (sliced)
Fennel (quartered)
Leeks (sliced)
Mangetout
Mushrooms (whole)
Parsnips (halved)
Peas
Peppers (strips)
Potatoes (halved)
Potatoes, new (baby whole)
Spinach (fresh)
Sugar snap peas
Swede (diced)
Sweet potato
Sweetcorn (baby, whole)
Sweetcorn (whole cob)
Function
Temperature
COOK VEG
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
Practical tips
Duration
in °C
in minutes
al dente
100
3-5
100
3-5
100
3
100
2-3
100
-
100
4
100
4-6
100
4-6
100
1-2
100
2-3
100
2
100
6-8
100
-
100
2
100
-
100
2-4
100
2
100
2-3
100
5-6
100
-
100
-
100
2-3
100
1
100
1
100
2
100
8-10
well done
6-8
6-9
4-5
4-5
20-30
5-7
8-10
8-10
3-4
5-7
3
10-14
2-3
4
3-4
6-8
4
4-5
14-20
14-18
3-4
4-5
4-6
4-6
6-8
20-24
35
Hide quick links:
Advertisement
Table of Contents
