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16
Steaming Guide
Steamed foods retain most of their nutritional value. Foods can be steamed by placing them on the
provided trivet over stock or water in the cooking bowl. Ensure that the food sits above the water
level in the bowl.
When steaming, it is important to keep the lid closed and locked in place, as opening it will allow
the steam to escape, resulting in prolonged cooking times. Depending on the food and desired
cooking result, the food to be steamed can either be placed on the steaming trivet before the
function is selected or once water is boiling. The below cooking tables are based on using 1.2L of
tap water and include pre-heat time.
STEAMING VEGETABLES:
• Smaller pieces will steam faster than larger pieces.
• Vegetables should be a uniform size to ensure a more consistent cooking result.
• Fresh or frozen vegetables can be steamed, though frozen will take longer to cook but should not
be thawed before cooking.
• Size and shape of vegetables and personal preference may call for adjustments to the advised
cooking times. For softer vegetables, allow extra cooking time.
• Do not allow the water or stock in the removable cooking bowl to reach the steaming trivet.
VEGETABLES PREPARATION & TIPS QUANTITY COOKING TIME
(APPROX)
Asparagus trim, leave as spears 2 bunches 12–16 minutes
Beans top and tail, leave whole 200g 12–16 minutes
Broccoli cut into florets 250g 12–15 minutes
Brussel Sprouts cut a cross in the base 200g 17–20 minutes
Carrots cut into batons 3 medium (300g) 20–25 minutes
Cauliflower cut into florets 300g 22–25 minutes
Corn whole corn cobs 2 small cobs 20–25 minutes
Snow peas topped and tailed 250g 12–15 minutes
Peas fresh, peeled 250g 15–18 minutes
Peas frozen 250g 12–15 minutes
Potatoes new, chat whole 8 (80g each) 40–50 minutes
Sweet Potato cut into 3cm pieces 400g 25–30 minutes
Pumpkin cut into 3 cm pieces 400g 24–29 minutes
Spinach (English) leaves and stems cleaned 1 bunch 8–10 minutes
Squash (baby) topped and tailed 350g 20–25 minutes
Turnips peeled and cut into 3cm pieces 150g 20–25 minutes
Zucchini cut into 3cm pieces 330g 17–20 minutes
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