5
Food (fresh) Notes Time (minutes)
Courgettes Slice approx. ½ cm thick 9 -11
Sprouts Whole (approx. 2 cm in diameter) 13-15
Cauliower Cut into 1-2 cm orets/pieces 15-17
Sweetcorn Whole, on the cob 17-21
Potatoes New potatoes or potatoes cut into 1-2 cm pieces 21-23
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) Notes Time (minutes)
Boiled egg Soft / Medium / Hard / Well done 5-6/7-8/9-10/11-12
Poached egg Place in a ramekin or small dish 5-6
Chicken breast Buttery or dice into 1-2cm pieces 12-14
Salmon/round sh Cod, Haddock, etc. 7-9
Flat white sh Plaice, Sole, Basa, etc. 3-4
Steak sh Tuna, Swordsh, etc. 7-9
Mussels Stir half way through cooking 8-10
King prawns Remove shells. Steam for 2-3 minutes or until the prawns have cooked all the way
through. Stir half way through cooking.
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 nd 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.
• Poultry or sh juices may drip and transfer avours. To help prevent this, wrap them in foil.
• Don’t use mussels that are open prior to cooking. Steam until the shells open fully, and discard any
that aren’t open after cooking.
• Cook meat, poultry, etc. until the juices run clear. Cook sh till the esh is opaque throughout.
• You should cook leaf vegetables as little as possible, to keep them green and crisp. Plunging them
into iced water will stop the cooking process.
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