Vegetables that have delicate tips such as asparagus or broccoli should be arranged so that the tips are to the center of the dish and the stems ( which need more cooking ) to the outside.
Whole vegetables such as cauliflower should be cooked upside down. Cut a cross in the stem.
Whole vegetables with skins should be pierced, this allows the steam to escape and stops the skins from bursting. Vegetables to be cooked whole ( such as jacket potatoes ) should be arranged in an even pattern on a piece of kitchen paper on the turn table.
