Steam cooking / Vegetables
| Temperature in °C | Duration in minutes | |
Leeks, halved lengthwise | 100 | 8 - 12 | |
Leeks, sliced | 100 | 4 | - 8 |
New potatoes | 100 | 25 | - 40 |
Peas | 100 | 3 | - 8 |
Peppers, cut into strips | 100 | 2 | - 6 |
Potatoes, peeled and halved | 100 | 20 | - 40 |
Pumpkin, diced | 100 | 3 | - 6 |
Red cabbage, chopped | 100 | 20 | - 30 |
Romanesco florets | 100 | 6 - 10 | |
Romanesco, whole | 100 | 15 | - 30 |
Savoy cabbage, chopped | 100 | 6 - 10 | |
Spinach | 100 | 2 | - 4 |
Spring cabbage, chopped | 100 | 8 - 10 | |
Sugar snap peas | 100 | 3 | - 8 |
Swede, batons/diced | 100 | 7 - 12 | |
Swiss chard | 100 | 2 | - 6 |
White asparagus | 100 | 10 | - 16 |
White cabbage, chopped | 100 | 15 | - 20 |
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The cooking durations given in the chart are guidelines for fresh vegetables. We recommend selecting the shorter cooking duration quoted. If food is not cooked sufficiently after the shorter time it can be put back in the oven and cooked for longer.
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