Durotherm Thermal Cooking Time Chart
Vegetables

This item is from our Vegetables category

The cooking times given in the time chart below begin when you see the steam appear between the rim of the pan and the lid. In all cases, this is the time to turn down the heat and start timing your recipe.

Type of Vegetable	Liquid	Cooking Time	Notes
Asparagus	4-5 Tbsp	7-9 mins	Snap off ends and wash
Aubergine	2-3 Tbsp	15-20 mins	Cube or cut in half
Broccoli	3-4 Tbsp	8-10 mins	Cut into small florettes
Brussel Sprouts	3-4 Tbsp	12-15 mins	Add 2-4 mins for older sprouts
Cabbage	2-3 Tbsp	9-12 mins	1-inch shreds
Carrots	2-3 Tbsp	12-15 mins	Cut 2 inches long, halved or quartered
Cauliflower	3 Tbsp	15-18 mins	Whole or half
Cauliflower	3 Tbsp	8-10 mins	Florettes
Celery Stalks	2-3 Tbsp	7-9 mins	Cut into 1/2 inch slices
Corn	1/4 cup	10-12 mins	Set husks on bottom of pot and corn on top
Courgettes	2-3 Tbsp	6-8 mins	1/4 inch slices, stir after 5 mins
Courgettes, Whole	3-4 Tbsp	10-12 mins	Slice in half to fit
Green Beans	3-4 Tbsp	10-15 mins	Add 2-4 mins for older beans
Kale	clinging to leaves	8-10 mins	Discard stems, cut off thick ribs and cut into 1/4 inch slices
Leeks	2-3 Tbsp	8-10 mins	Slice and wash well
Bell Peppers	2-3 Tbsp	8-10 mins	Slice
Potatoes, Small	3-4 Tbsp	40 mins	Cooked in their skins
Potatoes, Cubed	3 Tbsp	20-30 mins	Add or subtract for size
Spinach	clinging to leaves	8-10 mins	Discard stems
Snow Peas	3-4 Tbsp	8-10 mins	Tender, young
Swiss Chard	clinging to leaves	8-10 mins	Discard stems
Sweet Potatoes	1/4 cup	40 mins	Whole 8 oz. Each
Tomatoes, Whole	2-3 Tbsp	12-14 mins	No liquid for quartered, stewed
Turnips	5 Tbsp	8-12 mins	1/4 inch slices, stir after 5 mins