Vegetable Cooking Chart

There are several benefits to cooking using the Vapor® Cooking Method also known as waterless cooking. One of which is the succulence achieved when cooking your favorite vegetables. Everyone prefers their vegetables cooked in different ways. Therefore we've created the perfect vegetable cooking times chart that breaks it all down for you from crisp-tender to soft vegetables that are absolutely delicious. Once you’ve tasted the difference, it’s hard to return to the traditional way of cooking your vegetables. Here's a quick and easy chart to follow when making your next meal!

Cooking Fresh Vegetables:

The rather basic steps for fresh vegetable cooking include:

• Place the vegetables inside your 360 Cookware pan.
• Cover with water to rinse them off well.
• Once rinsed off, drain water using your cover to make sure the vegetables don't fall out of your pan.
• Cover your pan and over medium heat until steam just begins to escape from around the lid.
• Spin the lid to engage the vapor seal then immediately reduce the heat to low.

Follow the cooking times listed below for each vegetable.

Asparagus (medium size)

• Crisp: Tender: 5 minutes
• Soft: 8 minutes

Asparagus (thick)

• Crisp: Tender: 6 to 7 minutes
• Soft: 8 to 10 minutes

Beans (Green, String or Wax)

• Crisp: Tender: 5 minutes
• Soft: 8 minutes

Beets (Cubed or Sliced)

• Crisp: Tender: 10 minutes
• Soft: 12 to 15 minutes

Beets (Medium; Whole)

• Crisp: Tender: 20 minutes
• Soft: 25 to 30 minutes

Broccoli (Florets)

• Crisp: Tender: 5 minutes
• Soft: 8 to 10 minutes

Broccoli (Spears)

• Crisp: Tender: 5 minutes
• Soft: 8 to 10 minutes

Brussels Sprouts (Whole)

• Crisp: Tender: 8 minutes
• Soft: 12 to 15 minutes

Brussels Sprouts (Halved)

• Crisp: Tender: 6 minutes
• Soft: 10 to 12 minutes

Carrots (Baby, Chopped, Sliced or Sticks)

• Crisp: Tender: 6 minutes
• Soft: 8 to 12 minutes

Corn (Kernels)

• Crisp: Tender: 4 minutes
• Soft: 6 minutes

Onions (Whole or Pearl)

• Crisp: Tender: 10 to 12 minutes
• Soft: 15 minutes

Parsnips (Chopped, Sliced or Sticks)

• Crisp: Tender: 6 minutes
• Soft: 8 to 12 minutes

Parsnips (Whole)

• Crisp: Tender: 10 minutes
• Soft: 12 to 20 minutes

Peas

• Crisp: Tender: 3 to 5 minutes
• Soft: 5 to 8 minutes

Potatoes (Cubed or Quartered; Sweet Yams)

• Crisp: Tender: 8 to 10 minutes
• Soft: 10 to 15 minutes

Rutabaga (Cubed)

• Crisp: Tender: 10 to 12 minutes
• Soft: 12 to 15 minutes

Spinach

• Crisp: Tender: 3 minutes
• Soft: 3 to 5 minutes

Squash (Summer or Zucchini/ Cubed or Sliced)

• Crisp: Tender: 3 to 5 minutes
• Soft: 5 to 7 minutes

Squash (Hard/ Cubed)

• Crisp: Tender: 12 to 15 minutes
• Soft: 15 to 20 minutes

Turnips (Whole/ Small)

• Crisp: Tender: 15 to 20 minutes
• Soft: 20 to 25 minutes

Fresh Cauliflower & Corn:

Preparing cauliflower and corn can also be a little tricky so here are some basic steps to follow to keep cauliflower and corn from scorching:

• Line the pan with the outer leaves or husks respectively.
• Place the cauliflower or corn on top of the leaves or husks
• Cover with water, then drain. (Alternatively, line the pot with folded wet paper towel. Make sure the paper towel is really wet.)

Proceed with cooking instructions and follow the cooking times listed below.

Cauliflower (Florets)

• Crisp: Tender: 5 to 8 minutes
• Soft: 8 to 10 minutes

Cauliflower (Whole Head)

• Crisp: Tender: 20 to 30 minutes
• Soft: 35 minutes

Corn On The Cob

• Crisp: Tender: 8 minutes
• Soft: 10 to 12 minutes

Fresh Potatoes:

Line the pan with a wet paper towel to absorb the starch released from the potatoes. Proceed with cooking instructions and follow the cooking times listed below.

Potatoes (Small, Halved): 15 to 20 minutes
Potatoes (Small, Whole): 15 to 20 minutes
Potatoes (White, Cubed or Quartered) 8 to 15 minutes