Table des Matières
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SUGGESTED STEAMING TIMES
These foods are best cooked using your steamer from cold. Fill the reservoir with cold water, add
the ingredients and set the timer according to the table.
Food (fresh)
Broccoli
Green Beans
Carrots
Cabbage (savoy)
Asparagus
Courgettes
Sprouts
Cauliflower
Sweetcorn
Potatoes
The following foods should be cooked once steam is being produced by your steamer. Add the
ingredients to the basket(s) and cover with the lid but don't put the baskets onto the drip tray
until steam is being produced. Once steaming, carefully put the basket(s) with the food inside
onto the drip tray using oven gloves or similar and start timing.
Food (fresh)
Boiled egg
Poached egg
Chicken breast
Salmon/round fish
Flat white fish
Steak fish
Mussels
King prawns
HINTS, TIPS AND FOOD SAFETY
•
Don't worry too much about overcooking. Steaming is a relatively gentle cooking method
and a few minutes extra generally won't matter.
•
To allow the steam to circulate:
a)
Pack food loosely in the baskets.
b)
Whenever possible, use single layers of food.
c)
Leave spaces between the pieces.
d) When layering food in a basket, leave spaces between the pieces in each layer to let the
steam circulate through the layers.
•
Ensure the water level always remain above the Min mark of the water level window.
•
The steaming lid should be kept on at all times during steaming.
•
Arrange food in a single layer.
•
Uniformly cut foods will steam more evenly.
•
Stir food halfway through a longer steam cycle for more even steaming.
•
Foods that require longer cooking times should be placed in lower steaming baskets.
•
Place foods that require gentle steaming or shorter cooking times in higher baskets.
•
You'll need to experiment to find the times which suit your favourite foods and food
combinations.
•
Use the rice bowl to cook any foods that are in a sauce or liquid.
Notes
Cut into 1-2 cm florets/pieces
Lay flat in the basket
Slice approx. ½ cm thick
Shred or cut into pieces
Lay flat in the basket
Slice approx. ½ cm thick
Whole (approx. 2 cm in diameter)
Cut into 1-2 cm florets/pieces
Whole, on the cob
New potatoes or potatoes cut into 1-2 cm pieces
Notes
Soft / Medium / Hard / Well done
Place in a ramekin or small dish
Butterfly or dice into 1-2cm pieces
Cod, Haddock, etc.
Plaice, Sole, Basa, etc.
Tuna, Swordfish, etc.
Stir half way through cooking
Remove shells. Steam for 2-3 minutes or until the prawns have cooked all
the way through. Stir half way through cooking.
5
Time (minutes)
13-15
13-15
17-19
11-13
11-13
9-11
13-15
15-17
17-21
21-23
Time (minutes)
5-6/7-8/9-10/11-12
5-6
12-14
7-9
3-4
7-9
8-10
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Table des Matières
