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Vegetables
Wash the vegetables carefully and peel, if necessary. Cooking
time for small pieces of vegetables is shorter than for larger pieces.
Cooking time depends on quality, quantity, freshness, size, con-
sistency and temperature if the vegetables are frozen. Select the
amount of water and cooking time, using the information in the
table as a guide.
Do not defrost frozen vegetables before cooking.
Frozen vegetables that release a lot of juice in the process of cook-
ing should be placed in the rice bowl (8) and covered with foil for
the time of cooking. Frozen food pieces should be separated from
one another or stirred after 10-12 minutes with a fork or a long
handled spoon.
Weight/number
Type
of pieces
Artichoke, whole
4 whole ones
with peeled top
Asparagus, sprouts
450 g
Green beans
230 g
Oats
450 g
Beetroot
450 g cut
Broccoli, sprouts
450 g
Brussels sprouts
450 g
Cabbage
450 g cut
Celery
230 g fine cut
Cauliflower, whole
450 g
Aubergine
450 g
Mushrooms, whole
450 g
Okra
450 g
Onions
230 g fine cut
Parsnip
230 g
Peas
450 g split
Sweet peppers, whole
up to 4 medium
ones (not stuffed)
about 450 g
Potatoes
6 small ones
Potato, whole
1 medium-sized,
French turnip
diced
230 g
Spinach
Marrow squash
summer yellow
450 g sliced
and Zucchini
winter Acom
450 g sliced
and Buttemut
Turnip
450 g
Frozen vegetables
300 g
9
Approximate
cooking time
(minutes)
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
14-16
20-22
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
28-30
14-16
12-14
22-24
20-22
28-30
25-27
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