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COOKING TIMES
The cooking times shown below are approximate and may vary considerably, according
to the volume of ingredients being cooked, their quality and nature and, of course, your
own personal tastes.
The cooking times have been calculated with the water tank filled to the maximum level.
Type
Artichokes
Asparagus
Aubergines
Broccoli
Carrots
Celeriac
Mushrooms
Green cabbage
Cauliflower
Courgettes
Chicory
Spinach
Fennel
Green beans
Lettuce
Peas
Mangetout peas
Leeks
Peppers
Potatoes
10
10
10
Cooking
Quantity
time (min)
Vegetables
100°C
4 medium
60-70
700 g
30-35
4 medium
35
700 g
25
700 g
20-30
1
30
300 g
25-30
1 medium
30-40
1 medium
30-40
4 medium
20-25
4 medium
15
4 medium
35-40
500 g
20-25
4
35
700 g
45-50
1 heart
15-20
700 g
20
700 g
25-35
6 medium
30-35
3
20-30
20 small
25-30
Recommendations
Arrange in lattice pattern to allow
steam to circulate
Cut into florets and distribute evenly in
the basket.
Stir halfway through cooking.
To save time, slice them
Cut into large dice
Whole
Cut into quarters.
Divide into florets
Whole
Sliced
Whole, but remove bitter-tasting base
Do not pack too tightly
Cut into quarters
Remove green part
Deseed and cut into quarters
Whole, with skins on
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