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189 Cooking in the Miele steam oven The cooking time for an item of food depends on a variety of factors, including the freshness, size, origin and the required degree of doneness. As the size and extent to which they are chopped up can vary considerably with fruit and vegetables, an average piece size and an average degree of doneness (al dente) are assumed for this category. When it comes to pulses, these can be further processed in a multitude of ways depending on the type. As a result, the cooking durations for peas, beans and lentils have been determined in such a way that the food is cooked but still retains its shape. The durations specified in the chart are guidelines only. We recommend selecting the shorter duration initially. You can cook for longer if necessary. The cooking duration only begins when the set tempera- ture is reached. Food For steam oven For pressure steam oven Container Tempera- ture in °C Duration in minutes Tempera- ture in °C Duration in minutes Perfo- rated cooking container Solid cooking container Vegetables Artichokes 100 32–38 120 12–14 • Cauliflower, whole 100 27–28 100 – • Cauliflower, florets 100 8 120 2 • Beans, green 100 6–8 120 2 • Broccoli, florets 100 2–4 100 – • Carrots, chopped 100 6 120 1 • Chantenay carrots, whole 100 7–8 120 3 • Chantenay carrots, halved 100 5–6 120 3 • Chantenay carrots, chopped 100 4 120 1 • Chicory, halved 100 4–5 100 – • Chinese cabbage, chopped 100 3 120 1 •