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Vegetables
▯ Do not spice vegetables until after cooking them.
When steaming, the natural taste of vegetables is
preserved better than when cooking them and
they do not require as much spicing.
▯ Unless otherwise specified, cooking times refer
to 1 kg (2 lb) of vegetables.
Food Water
quantity
Cooking
insert
Setting Cooking
time
Notes
Artichokes, large (400 -
500 g or 0.9 - 1 lb each)
1 quart
(1 liter)
Perforated Steaming 40 - 50 Min.
Leaf spinach
(250 g or 0.6 lb)
1 quart
(1 liter)
Perforated Steaming 4 min.
Cauliflower 1 quart
(1 liter)
Perforated Steaming 15 - 20 min. In florets
Beans, green 1 quart
(1 liter)
Perforated Steaming 20 - 25 min.
Broccoli 1 quart
(1 liter)
Perforated Steaming 10 - 15 min. In florets
Broccoli and carrots
(1 kg or 2 lb each)
1 quart
(1 liter)
Perforated Steaming 20 - 25 min. In florets/in slices
Fennel 1 quart
(1 liter)
Perforated Steaming 8 - 12 min. In strips
Vegetable terrine
(1.2 kg or 2 lb 10 oz)
1 quart
(1 liter)
Perforated Steaming 50 - 60 min. In an oblong terrine shape
Carrots 1 quart
(1 liter)
Perforated Steaming 10 - 15 min. In slices
Potatoes 1 quart
(1 liter)
Perforated Steaming 20 - 25 min. Quartered
Kohlrabi 1 quart
(1 liter)
Perforated Steaming 15 - 25 min In slices
Leek 1 quart
(1 liter)
Perforated Steaming 5 - 10 min. In slices
Chard 1 quart
(1 liter)
Perforated Steaming 12 - 15 min. First cook the stalks for 8 - 10 min., then
add leaves and cook for 5 min. more
Pak choi
(150 - 250 g or 5 - 9 oz each)
1 quart
(1 liter)
Perforated Steaming 5 - 7 min. Halved longitudinally
Jacket potatoes, small
(about 50 g or 2 oz each)
1 quart
(1 liter)
Perforated Steaming 25 - 30 min.
Jacket potatoes, medium
(about 70 g or 2.5 oz each)
1 quart
(1 liter)
Perforated Steaming 30 - 40 min.
Jacket potatoes, large
(about 100 g or 3.5 oz each)
1 quart
(1 liter)
Perforated Steaming 40 - 45 min.
Brussels sprouts 1 quart
(1 liter)
Perforated Steaming 18 - 22 min.
Asparagus, white 1 quart
(1 liter)
Perforated Steaming 18 - 25 min.
Asparagus, green 1 quart
(1 liter)
Perforated Steaming 10 - 15 min.
Tomatoes skinning 1 quart
(1 liter)
Perforated Steaming 3 - 4 min. Cut crosswise before steaming. Chill
with icy water after steaming.
Sugar snaps 1 quart
(1 liter)
Perforated Steaming 10 - 15 min.