05
heat resistant gloves.
6. It is possible to cook rice and to steam foods simultaneously.
You will need to experiment to establish appropriate amounts
of water and cooking time for various combinations
VEGETABLES
Asparagus
Spears
1/2 lb (225g)
8-10 mins
Beans (Green)
cut
1/2 lb (225g)
10-15 mins
Beans (Green)
whole
1/2 lb (225g)
15-18 mins
Brussel Sgrouts
1/4 lb (110g)
15-18 mins
Cabbage
3 medium
wedges
20-25 mins
Carrots (peeled
and the sliced)
1/2 lb (225g)
10-15 mins
Corn on the Cob 2 small ears
15-20 mins
Mushrooms -
whole
1/2 lb (225g)
4-8 mins
Peas (shelled)
1/4 lb (110g)
7-11 mins
(su gar snap)
1/4 lb (110g)
7-11 mins
FISH AND
SEAFOOD
Clams
1/2 lb (225g)
6-8mins
Steam
until open
Fish Fillets
1/4 lb (110g)
8-10mins
Cook until
fish flakes
Fish Steaks
1/2 lb (225g)
10-12mins
easily with
fork
Oysters (in
shells)
3/4 lb (340g)
10-15mins
Steam
until open
Prawns
(medium)
1/4 lb (110g)
8-10mins
Steam
until pink
and firm
HINTS
• Cooking times are approximate and are affected by size
and temperature of food and the degree of cooking desired.
Water amounts may adjusted.
• If the steaming stops before the food is sufficiently cooked,
add cold water to the inner bowl, replace food and cover.
