Vegetables
Green beans
Thin enough to be done in minutes, and to char very soon after.
What it does in fast-moving hot air
A bean is a thin, high-water pod with a large surface area for its mass, which means heat reaches the centre almost immediately and there is nothing to buffer the surface. They blister and pick up dark spots quickly, which is desirable up to a point and bitter beyond it. Because they are light, they are also among the foods a fan will pick up and move — worth knowing if the basket is barely covered.
Why the cut matters
Green beans are one of the shortest vegetable times in the charts we have read, at five minutes for whole beans at 200°C on a chart that names no state, and they are unusually unforgiving for something so simple.
Cooking pages
- Green beans — Fresh fine green beans get seven to eight minutes at 200°C in one manufacturer's charts for two machines; two other figures name no state.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.