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20
EN
/ Use
STEAM COOKING GUIDELINESSTEAM COOKING GUIDELINE
S
Food Weight (kg) Temperature (°C) Container Level Time
(minutes)
Rice + liquid 0.2+400 ml 100 Tray 3 25-40
Semolina + liquid 0.2+300 ml 100 Tray 3 10-20
Lentils + liquid 0.2+375 ml 100 Tray 3 20-50
Pearl barley + liquid 0.2+400 ml 100 Tray 3 25-40
Bream 0.8-1.2 80 Perforated 3 30-40
Trout 4x0.25 80 Perforated 3 20-25
Salmon fi llet 0.5-1 80 Perforated 3 15-25
Prawns 0.5-1 80 Perforated 3 15-20
Halibut fi llet 0.5-1 80 Perforated 3 20-25
Seafood 0.5-1 100 Perforated 3 10-20
Lobster 0.8-1.2 100 Perforated 3 25-30
Cod fi llet 1-1.2 80 Perforated 3 20-25
Tuna fi llet 0.5-1 80 Perforated 3 15-20
Chicken thighs 4-10 pcs 100 Perforated 3 40-15
Chicken breast 4-6 pcs 100 Perforated 3 25-35
Smoked pork loin 0.5-1 100 Perforated 3 40-50
Whole pork fi llet 4-8 pcs 100 Perforated 3 20-30
Vegetables Temperature (°C) Container Level Time
(minutes)
Aubergine Sliced 100 Perforated 3 15-20
Beans 100 Perforated 3 35-45
Broccoli Florets with
stems
100 Perforated 3 25-30
Caulifl ower Florets 100 Perforated 25-30
Peas 100 Perforated 30-35
Fennel Slices 100 Perforated 15-20
Potatoes Pieces 100 Perforated 3 20-25
Turnip Slices 100 Perforated 3 20-25
Green beans 100 Perforated 3 15-20
Carrots Sliced 100 Perforated 3 25-30
Corn cobs 100 Perforated 3 50-60
Bell peppers Slices 100 Perforated 3 12-15
Mushrooms Quartered 100 Perforated 3 12-15
Asparagus 100 Perforated 3 20-35
Spinach 100 Perforated 3 12-15
Courgettes Sliced 100 Perforated 3 12-18
The times given in the table do not include preheating times and are provided only as a guide.
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