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11
EN
STEAMING TIPS AND TECHNIQUES
• Do not pack food too tightly in the steam baskets. Leave some space for
steam to circulate as much as possible.
• For best results, use pieces of food of approximately the same size (such
as potatoes, vegetables and chicken breasts) so that they cook at the
same time. The size and thickness of the food will alter the cooking time.
• Avoid lifting the lid to check on the cooking progress too often, as this
allows loss of steam and can lengthen the cooking time.
• If recipes require the use of cling film, always use the all purpose type
suitable for use in microwave ovens. Cling film is often used to prevent
condensation forming and spoiling delicates foods such as egg custards.
Avoid using foil as this tends to increase the steaming time.
• When choosing food for steaming, select suitable size food to fit the
steaming basket, especially if it is cooked whole such as fish.
• Subtle flavour can be given to steamed food with the addition of fresh
herbs, slices of lemon or orange, garlic and onion. These may be placed
either directly underneath or on top of the food in the steaming basket.
• To give meat, poultry and fish a delicious flavour plus make then moist
and tender, marinade for a few hours before steaming. The marinade
can be as simple as a blend of wine and fresh herbs, or it can be a spicy
barbecue or tandoori mix.
• Frozen vegetables can be steamed from frozen. All shellfish, poultry and
meat must be completely thawed before steaming.
• For some recipes with a long cooking time, such as steamed sponge
pudding, you will need to top up with more cold water during steaming.
• Always use oven gloves when handling the baskets or steaming cups
during or after cooking.
RICE - PASTA- GRAINS
Food Type
Amount of cold
water
Cooking time (min)
White rice long grain 125g 200ml 30-35
Bulgar wheat 125g 200ml 15-20
Grains (couscous, ...) 125g 300ml 40-45
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