Steaming
Food
Program
Temperature
in °F (°C)
Time in
minutes
Vegetables
Green beans
COOK Veg
212 (100)
3-4
Cauliflower, whole
|
212 (100)
15-20
Cauliflower, florets
|
212 (100)
3-4
Broccoli, whole
|
212 (100)
10-18
Broccoli, florets
|
212 (100)
7-8
Peas
|
212 (100)
4-8
Green cabbage, shredded
|
212 (100)
4-10
Potatoes, unpeeled
|
212 (100)
15-20
Potatoes, peeled
|
212 (100)
10-15
Carrots, sliced
|
212 (100)
3-6
Carrots, whole
|
212 (100)
8-15
Brussels sprouts
|
212 (100)
8-15
Celery, sliced
|
212 (100)
8-10
Spinach
|
212 (100)
6-8
Asparagus
|
212 (100)
7-9
White cabbage, chopped
|
212 (100)
15-25
Savoy cabbage, chopped
|
212 (100)
10-15
Stuffed peppers
e
195 (90)
40-50
Tomatoes
Bio
165 (75)
2-5
Note:
Temperatures and times in this table are for guidance only.
Cooking tips
32