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8. Cooking times
The times quoted in the tables are intended
as a guide. Actual cooking time depends
on:
• the size and freshness of the foods;
• how full the steamer baskets 3 are;
• the position of the steamer basket 3 (top
or bottom);
• the temperature of the water (the times
quoted assume cold water. Cooking
time is slightly reduced with hot water);
• personal preference (food with bite or
soft).
NOTES:
• Stir or rearrange the cooking food occa-
sionally with a long cooking spoon.
• Ensure that all the pieces are about the
same size. Arrange smaller pieces on
top.
• Do not over-fill the steamer baskets 3 by
packing food in too tightly or covering
Vegetable Quantity
Broccoli
400 g
Cauliflower 400 g
French
400 g
beans
Sprouts
400 g
Cabbage
400 g
Carrots
400 g
Peas
400 g
Courgette
400 g
Spinach
400 g
Mushrooms 200 g
12 GB
Cooking
time
10 - 15 min -
Divide into florets
-
Increase cooking time by about 5 min if frozen
-
Stir/rearrange half-way through cooking time
15 - 20 min -
Divide into florets
-
Increase cooking time by about 5 min if frozen
-
Stir/rearrange half-way through cooking time
25 - 30 min -
Increase cooking time by about 5 min if frozen
-
Stir/rearrange half-way through cooking time
20 - 25 min -
Stir/rearrange half-way through cooking time
35 - 40 min -
Freshly and shredded
-
Stir/rearrange half-way through cooking time
20 - 25 min -
Freshly and cut into slices
-
Stir/rearrange half-way through cooking time
15 - 20 min -
Stir/rearrange half-way through cooking time
20 - 25 min -
Freshly and cut into quarters
-
Stir/rearrange half-way through cooking time
15 - 20 min -
Stir/rearrange half-way through cooking time
15 - 20 min -
Freshly and cut into slices or very small whole
ones
-
Stir/rearrange half-way through cooking time
all the holes. It must be possible for
steam to pass everywhere between the
pieces and through the holes in the bas-
es of the steamer baskets 3.
8.1
Cooking times -
vegetables
• Prepare the vegetables by cutting off
thick stalks and cutting large vegetables
into similar-sized pieces.
• Leafy vegetables should be cooked for
as short a time as possible so that they
retain their colour.
• Do not season vegetables until they are
cooked.
• Frozen vegetables can be cooked like
fresh ones. For many vegetables, cook-
ing time is extended by a few minutes
when they are frozen.
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