Steaming 35, Practical tips, Steaming – Miele DG 2351 User Manual
Page 35
Steaming
Food
Function
Temperature
in °C
Duration
in minutes
al dente
well done
Vegetables
Asparagus, green
COOK VEG
100
3-5
6-8
Baby Carrots (whole)
"
100
3-5
6-9
Beans (french)
"
100
3
4-5
Beans (runner, sliced)
"
100
2-3
4-5
Beetroot (whole)
"
100
-
20-30
Broccoli
100
4
5-7
Brussels sprouts
"
100
4-6
8-10
Cabbage (shredded)
"
100
4-6
8-10
Carrots (stick)
"
100
1-2
3-4
Cauliflower (florets)
"
100
2-3
5-7
Courgettes (sliced)
"
100
2
3
Fennel (quartered)
"
100
6-8
10-14
Leeks (sliced)
"
100
-
2-3
Mangetout
"
100
2
4
Mushrooms (whole)
"
100
-
3-4
Parsnips (halved)
"
100
2-4
6-8
Peas
"
100
2
4
Peppers (strips)
"
100
2-3
4-5
Potatoes (halved)
"
100
5-6
14-20
Potatoes, new (baby whole)
"
100
-
14-18
Spinach (fresh)
"
100
-
3-4
Sugar snap peas
"
100
2-3
4-5
Swede (diced)
"
100
1
4-6
Sweet potato
"
100
1
4-6
Sweetcorn (baby, whole)
"
100
2
6-8
Sweetcorn (whole cob)
"
100
8-10
20-24
Practical tips
35