Steam cooking
44
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
defr
osted beforehand, unless they have
been frozen together in a block.
Frozen and fresh vegetables which take
the same len
gth of time to cook can be
cooked together.
Break up vegetables that have frozen
t
ogether in a lump and follow instruc‐
tions on the packaging regarding cook‐
ing duration.
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 di‐
vide 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.
Use solid containers for vegetables
which ar
e cooked in liquid.
Shelf level
To avoid any colour transfer when
cooking vegetables with a distinctive
col
our (e.g beetroot) in a perforated
container, do not place other food un‐
derneath the perforated container.
Duration
As with conventional methods, when
coo
king vegetables with steam, the
cooking duration will depend on the
size and also whether you want the
vegetables to be al dente or soft/well
done. Example:
firm potatoes, cut into quarters
= approx. 18 minutes
firm potatoes, cut in half
= approx. 22 minutes
Brussels sprouts, large, al dente =
approx. 12 minutes
Brussels sprouts, small, soft
= approx. 12 minutes
Settings
| Vegetables | ... | Steam cooking
or
| Cook vegetables
or
T
emperature: 100 °C
Duration: see chart
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