Cooking charts
116
Vegetables
Vegetables
[°C]
1
[min.]
Cauliflower | whole 100 2 20–40
Cauliflower | florets 100 2 10
Beans, green 100 2 15
Broccoli | florets 100 2 6
Peas 100 2 4–6
Fennel | halved 100 2 20–28
Fennel | cut into strips 100 2 6–8
Kohlrabi | cut into batons 100 2 8–10
Pumpkin | diced 100 2 4–6
Carrots | whole 100 2 7–18
Carrots | halved 100 2 7–9
Carrots | chopped 100 2 6–10
New potatoes, firm 100 2 28–44
Leeks | sliced into rings 100 2 6–10
Romanesco | whole 100 2 10–22
Romanesco | florets 100 2 7–10
Brussels sprouts 100 2 12–18
Boiled potatoes | peeled, whole 100 2 23–40
Boiled potatoes | peeled, halved 100 2 20–30
Boiled potatoes | peeled, quartered 100 2 16–25
Celeriac | cut into batons 100 2 6–10
Asparagus, green 100 2 5–14
Asparagus, white, thick 100 2 13–19
Spinach 100 2 3–4
Savoy cabbage | chopped 100 2 12–18
Zucchini | sliced 100 2 3–4
Sugar snap peas 100 2 8–10
Operating mode, Temperature, Shelf level, Cooking duration, Steam cooking
1
Use a perforated cooking container and place the universal tray on shelf level1 to collect the
liquid.
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