Steam cooking
29
Vegetables
Fresh
Prepare fresh vegetables in the usual
way, i.e. wash, clean and cut them up.
Frozen
Frozen vegetables do not need to be
defr
osted beforehand unless the vege‐
tables have been frozen together in a
block.
To cook frozen vegetables, programme
the same time as for fr
esh ones.
Break up the larger, frozen together
pieces. Please r
efer to the cooking
times on the packaging.
Cooking containers
Food such as peas or asparagus
spears, which have little or no space
betw
een 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
tak
e the same length of time to cook
can be cooked together in one cooking
container.
Use solid containers for vegetables
which ar
e cooked in liquid, e.g. cab‐
bage.
Shelf level
When cooking vegetables with a dis‐
tinctive
colour (e.g. beetroot) in a perfo‐
rated container at the same time as
cooking other foods in other containers,
place the solid tray directly underneath
the perforated container to catch any
drips and therefore avoid any colour
transfer.
Duration
As with conventional methods, when
coo
king vegetables with steam at
100 °C the cooking duration will de‐
pend on the size and also whether you
want the vegetables to be al dente or
soft/well-done. Example:
Firm potatoes, cut into quarters = ap‐
prox. 18 minutes
Firm potatoes, cut in half = approx. 22
minutes
Brussels sprouts, large, al dente = ap‐
prox. 12 minutes
Brussels sprouts, small, soft = approx.
12 minutes
Settings
Steam cooking
T
emperature: 100 °C
Duration: see chart
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General
Weight and Dimensions
