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Cooking durations depend on the freshness and quality of the food, the size of the pieces and how well done
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Food
Temperature
in °C
Duration
in minutes
Perforated
container
Solid container
Vegetables
Artichokes
100
32–38
r
%CWNKƃQYGT YJQNG
100
27–28
r
%CWNKƃQYGT ƃQTGVU
100
8
r
$GCPU ITGGP
100
10–12
r
$TQEEQNK ƃQTGVU
100
3–4
r
Chantenay carrots, whole
100
7–8
r
%JCPVGPC[ ECTTQVU JCNXGF
100
6–7
r
Chantenay carrots, chopped
100
4
r
%JKEQT[ JCNXGF
100
4–5
r
%JKPGUG ECDDCIG EJQRRGF
100
3
r
2GCU
100
3
r
(GPPGN EWV KPVQ UVTKRU
100
4–5
r
(GPPGN JCNXGF
100
10–12
r
Curly kale, chopped
100
23–26
r
(KTO RQVCVQGU RGGNGF YJQNG
100
27–29
r
(KTO RQVCVQGU RGGNGF JCNXGF
100
21–22
r
(KTO RQVCVQGU RGGNGF SWCTVGTGF
100
16–18
r
(CKTN[ ƂTO RQVCVQGU RGGNGF YJQNG
100
25–27
r
(CKTN[ ƂTO RQVCVQGU RGGNGF JCNXGF
100
19–21
r
(CKTN[ ƂTO RQVCVQGU RGGNGF SWCTVGTGF
100
17–18
r
(NQWT[ RQVCVQGU RGGNGF YJQNG
100
26–28
r
(NQWT[ RQVCVQGU RGGNGF JCNXGF
100
19–20
r
(NQWT[ RQVCVQGU RGGNGF SWCTVGTGF
100
15–16
r
