DOCUMENT

192 Cooking in the Miele steam oven 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 Turnips, chopped 100 6–7 120 2–3 • White cabbage, chopped 100 12 120 2 • Savoy cabbage, chopped 100 10–11 120 2 • Zucchini, sliced 100 2–3 100 – • Pulses Beans, not soaked, at a ratio of 1:3 beans to water Kidney beans 100 130–140 100 130–140 • Adzuki beans 100 95–105 100 95–105 • Black beans 100 100–120 120 15–16 • Pinto beans 100 115–135 100 115–135 • Haricot beans 100 80–90 100 80–90 • Beans, soaked, covered with water Kidney beans 100 55–65 120 7 • Adzuki beans 100 20–25 120 3 • Black beans 100 55–60 120 7 • Pinto beans 100 55–65 120 7 • Haricot beans 100 34–36 120 7 • Peas, not soaked, at a ratio of 1:3 peas to water Yellow split peas 100 110–130 100 110–130 • Green split peas 100 60–70 100 60–70 •