Durotherm Thermal Cooking Time Charts
| Note: | Cooking times given in the time charts begin once you see the "steam flag" when steam begins to appear between the rim of the pan and the lid. In all cases, this is the time you will turn down the heat and begin timing your recipe. |
| Vegetables · Rice & Grains · Meats |
Vegetables:
|
Type of Vegetable |
Liquid |
Cooking Time |
Notes |
| Asparagus | 4-5 T | 7-9 mins | Snap off ends and wash |
| Beet Greens | clinging to leaves | 3-4 mins | Remove tough ribs and stems |
| Broccoli | 3-4 T | 8-10 mins | Cut into small flowerettes |
| Brussel Sprouts | 3-4 T | 12-15 mins | Add 2-4 mins for older sprouts |
| Cabbage | 2-3 T | 9-12 mins | 1-inch shreds |
| Carrots | 2-3 T | 12-15 mins | Cut 2 inches long, halved or quartered |
| Cauliflower | 3T | 15-18 mins | Whole or half |
| Cauliflower | 3 T | 8-10 mins | Flowerettes |
| Celery Stalks | 2-3 T | 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 |
| Eggplant | 2-3 T | 15-20 mins | Cube or cut in half |
| Green Beans | 3-4 T | 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 | 2-3T | 8-10 mins |
Slice and wash well |
| Bell Peppers | 2-3 T | 8-10 mins | Slice |
| Potatoes, Small | 3-4 T | 40 mins | Cooked in their skins |
| Potatoes, Cubed | 3T | 20-30 mins | Add or subtract for size |
| Spinach | clinging to leaves | 8-10 mins | Discard stems |
| Snow Peas | 3-4 T | 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 T | 12-14 mins | No liquid for quartered, stewed |
| Turnips | 5 T | 8-12 mins | 1/4 inch slices, stir after 5 mins |
| Zucchini | 2-3 T | 6-8 mins | 1/4 inch slices, stir after 5 mins |
| Zucchini, Whole | 3-4 T | 10-12 mins | Slice in half to fit |
Rice & Grains:
Note: Cooking times may vary up to 30 minutes, depending on age and storage of legumes and beans. Salt legumes and beans only at the end of the cooking process. Use the same amount of liquid as for conventional cooking. You may cook fresh fruits in the same fashion, adding 1/4 cup of liquid.
| Type of grain | Stovetop simmer | Serving Tray Thermal Cooking |
| Polenta | 1 min | 20 mins |
| Rice, White | 5 mins | 15 mins |
| Rice, Brown | 10 mins | 30 mins |
| Wild Rice | 10 mins | 10-35 mins |
| Dried Beans | 15 mins | 45 mins |
| Lentils | 10 mins | 20 mins |
| Split Peas | 10 mins | 20 mins |
Meats:
|
Type of Meat |
Size |
Cooking Time |
Notes |
| Beef Pot Roast | 2 lbs. | 60-90 mins | Best when cooked in pressure cooker |
| Beef Steak | |
5-9 mins | Time adjusted for thickness and desired doneness |
| Beef Filet | 5 oz. | 8-10 mins |
5 mins per side |
| Roast Beef | 2 lbs. | 10-15 mins | with 60 minutes "Thermal Cooking" |
| |
20 mins | Rare | |
| |
|
30 mins | Medium |
| |
|
40 mins | Well done |
| Pork Chops | 3/4 in. | 20-30 mins | Best when cooked in pressure cooker |
| Lamb Chops | 3/4 in. | 15-20 mins | Loin |
| Veal Shanks | sliced | 70-90 mins | Cross-cut slices |
| Chicken | pieces | 15-20 mins | Breast, thighs, legs; fried |
| Chicken | pieces | 30-35 mins | Cooked in sauce |
