Steaming vegetables in a halogen oven is quick and easy. As all halogen ovens are pretty much designed the same way the cooking methods that are described can be used with any brand of halogen oven. However for whatever reason, although they are the same in function and design not all halogen ovens cook food at the same rate so before consuming any food ensure that it is cooked. With a bit of trial and error it is easy to remember the cooking times of the different vegetables and as the glass cooking bowl of the halogen oven is see through it should be easy to ensure that food is not over cooked or burnt. There are two easy methods for cooking vegetables, one with cooking accessories and one without any accessories in case the halogen oven did not come with any. The first method to steam vegetables in a halogen oven is without the use of accessories. Prepare your vegetables, once they are prepared place them onto some tin foil, if you have more than one type of vegetable and want to keep them separate then use more pieces of tin foil. Then add 2 teaspoons of water to each of the tin foil sheets and wrap the vegetables tightly in the tin foil so that the water/steam will not be able to escape. If you have a steamer tray add 2 teaspoons of water per portion of vegetables that is going to be cooked to the base of the glass cooking bowl then place the steamer tray in the bowl, the prepare vegetable then need to be added on top of the steamer tray. Both methods require about the same amount of time to cook. Any fast cooking vegetables such as peas, broccoli (small pieces) and peppers will need between 15 and 20 minutes. If the vegetables are much slower to cook such as carrots or potatoes then allow between 30 and 40 minutes. Halogen ovens cook at different rate so ensure food is cooked prior to eating.