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English 95
Using the oven – Steam oven
2. Meat, Poultry, Fish
Place food in the perforated steam tray at shelf level 2 and place the unperforated steam
tray at shelf level 1 to catch any drippings.
Food Size Accessories
Cooking
mode
Cooking
time
Pork chop Sliced Perforated+Unperforated Steam cook 15-25 min
Sausage Whole Perforated+Unperforated Steam cook 12-15 min
Chicken breast 0.3 lbs each Perforated+Unperforated Steam cook 20-25 min
Fish fillet 0.2 lbs each Perforated+Unperforated Steam cook 10-15 min
Salmon fillet 0.3 lbs each Perforated+Unperforated Steam cook 10-15 min
Whole fish 1 lb Perforated+Unperforated Steam cook 20-25 min
Clams or Oyster - Perforated+Unperforated Steam cook 10-15 min
Scallops - Perforated+Unperforated Steam cook 10-15 min
Shrimp - Perforated+Unperforated Steam cook 8-10 min
Tips: Fine steam is ideal for steaming all sea food and chicken breast that will be cooked
soft and tender. The cooking method is same as steam cook but cooking time will be
increased.
3. Grain and side dish
Add the appropriate amount of water. Example- 1:1 = for every 1/2 cup
Food Size Accessories
Cooking
mode
Cooking
time
Long grain rice 1:2 Unperforated steam tray Steam cook 20-30 min
Brown rice 1:2 Unperforated steam tray Steam cook 30-40 min
Basmati rice 1:1.5 Unperforated steam tray Steam cook 20-30 min
Parboiled rice 1:1.5 Unperforated steam tray Steam cook 10-20 min
Couscous 1:1 Unperforated steam tray Steam cook 5-10 min
Lentils 1:2 Unperforated steam tray Steam cook 35-45 min
Dumplings - Perforated+Unperforated Steam cook 20-25 min
Eggs
(soft boiled)
Large Perforated steam tray Steam cook 10-13 min
Eggs
(hard boiled)
Large Perforated steam tray Steam cook 14-18 min
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