186
Vegetables
Temperature
Time in
Time in
Container
in °C
minutes
minutes
(al dente)
(well done)
Asparagus
100
3–5
6–8
Perforated
Beans (French)
100
3
4–5
Perforated
Beans (runner, sliced)
100
2–3
4–5
Perforated
Beetroot (whole)
100 / 120
-
20–30 / 10–15
Solid
Broad beans
100
-
5–7
Perforated
Broccoli
100
4
5–7
Perforated
Brussels sprouts
100 / 120
4–6 / 2–3
8–10 / 4–5
Perforated
Cabbage (shredded)
100
4–6
8–10
Perforated
Carrots (stick)
100
1–2
3–4
Perforated
Baby carrots (whole)
100
3–5
6–9
Perforated
Cauliflower (florets)
100
2–3
5–7
Perforated
Courgettes (sliced)
100
2
3
Perforated
Fennel (quartered)
100 / 120
6–8 / 3–4
10–14 / 5–7 Perforated
Leeks (whole)
100
-
3–5
Perforated
Leeks (sliced)
100
-
2–3
Perforated
Mangetout
100
2
4
Perforated
Mushrooms (whole)
100
3–4
Perforated
Onions (sliced to soften)
100
-
5–6
Perforated
Parsnips (halved)
100 / 120
2–4 / 1–2
6–8 / 3–4
Perforated
Baby Parsnips (whole)
100 / 120
4 / 2
6–8 / 3–4
Perforated
Peas (fresh)
100
2
4
Perforated
Peas (frozen)
100
2
3–4
Perforated
Peppers (strips)
100
2–3
4–5
Perforated
Potatoes (halved)
100 / 120
5–6
14–20 / 7–10 Perforated
Potatoes (quartered)
100 / 120
3–4
10–12 / 5–6 Perforated
Potatoes, new (baby whole)
100 / 120
-
14–18 / 7–9 Perforated
Spinach (fresh)
100
-
3–4
Perforated
Spinach (frozen)
100
-
2
Perforated
Swede (diced)
100 / 120
1
4–6 / 2–3
Perforated
Sweetcorn (kernels, frozen)
100
2
3–4
Perforated
Sweetcorn (whole cob)
100 / 120
8–10
20–24 / 10–12 Perforated
Sweetcorn (baby, whole)
100 / 120
2
6–8 / 3–4
Perforated
Sweet potato
100 / 120
1
4–6 / 2–3
Perforated
Sugar snap peas
100
2–3
4–5
Perforated
Tomatoes (to skin)
100
1
-
Perforated
Tomatoes
100
-
2
Perforated
Cooking charts
Vegetables
