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21
EN
Cooking with Steam
Steam cooking - Fish
Fish
Quantity
Temperature ºF
Time min.
Container
Level
Gilthead sea bream
28.22 - 43.33 oz
175
30-40
Perforated
2
Trout
4 x 8.82 oz
175
20-25
Perforated
2
Salmon filet
17.64 – 35.27oz
175
15-25
Perforated
2
Salmon trout
35.27 – 42.33 oz
175
25-35
Perforated
1/2
King prawns
17.64 – 35.27oz
175
15-20
Perforated
2
Green-shell mussel
35.27 – 52.9 oz
210
25-35
Perforated
2
Halibut filet
17.64 – 35.27oz
175
20-25
Perforated
2
Cockles
17.64 – 35.27oz
210
10-20
Perforated
2
Lobster
28.22 - 42.33 oz
210
25-30
Perforated
1/2
Cod filet
35.27 – 42.33 oz
175
20-25
Perforated
2
Blue mussel
35.27 – 42.33 oz
210
15-25
Perforated
2
Lake trout
4 x 8.82 oz
175
25-30
Perforated
2
Haddock
35.27 – 42.33 oz
175
20-25
Perforated
2
Tuna filet
17.64 – 35.27oz
175
15-20
Perforated
2
Pike perch
4 x 8.82 oz
175
25-30
Perforated
2
Steam cooking - Meat
Meat
Quantity
Temperature ºF
Time min.
Container
Level
Chicken leg
4-10
210
40-45
Perforated
2
Chicken breast
4-6
210
25-35
Perforated
2
Smoked pork loin
17.64 – 35.27oz
210
40-50
Perforated
2
Turkey escalope
4-8
210
20-25
Perforated
2
Pork filet, whole
4-8
210
20-30
Perforated
2
Sausages
175-210
10-15
Perforated
2
Steam cooking - Eggs
Eggs
Temperature ºF
Time min.
Container
Level
Eggs in Glass
210
10-15
Rack
2
Eggs, hard
210
15
Rack
2
Eggs, soft
210
10-12
Rack
2
Steam cooking - Side dishes
Side dishes
Quantity
Temperature ºF
Time min.
Container
Level
Pearl barley + Liquid
7.05oz + 13.53 fl oz
210
30-35
Rack, glass bowl
2
Semolina + Liquid
7.05oz + 10.14 fl oz
210
10-20
Rack, glass bowl
2
Lentils + Liquid
7.05oz + 12.68 fl oz
210
20-50
Rack, glass bowl
2
Rice + Liquid
7.05oz + 8.45 fl oz
210
25-40
Rack, glass bowl
2
Steam cooking - Dumplings
Dumplings
Temperature ºF
Time min.
Container
Level
Sweet dumpling
210
20-30
Not perforated
2
Sweet yeast dumpling
210
15-20
Not perforated
2
Yeast dumpling
210
15-25
Not perforated
2
Bread dumpling
210
20-25
Not perforated
2
Napkin dumpling
210
25-30
Not perforated
2
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