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5
Food (fresh) Notes Time (minutes)
Broccoli Cut into 1-2 cm florets/pieces 13-15
Green Beans Lay flat in the basket 13-15
Carrots Slice approx. ½ cm thick 17-19
Cabbage (savoy) Shred or cut into pieces 11-13
Asparagus Lay flat in the basket 11-13
Courgettes Slice approx. ½ cm thick 9 -11
Sprouts Whole (approx. 2 cm in diameter) 13-15
Cauliflower Cut into 1-2 cm florets/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. Stand eggs upright
in the large recesses in the baskets (Fig. M).
5-6/7-8/9-10/11-12
Poached egg Place in a ramekin or small dish 5-6
Chicken breast Butterfly or dice into 1-2cm pieces 12-14
Salmon/round fish Cod, Haddock, etc. 7-9
Flat white fish Plaice, Sole, Basa, etc. 3-4
Steak fish Tuna, Swordfish, 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
• Ensure the base unit always contains an adequate level of water during use.
• The steaming lid should be kept on at all times during steaming.
• To stop steaming at any time, unplug the unit. DO NOT try to turn the timer anticlockwise
because this will damage it.
• 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.
• Poultry or fish juices may drip and transfer flavours. 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 fish till the flesh 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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