Hitachi STM-1, Manual

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Steaming charts and recipes
Food Type Quantity Cooking
time
Special notes
Sole, plaice 250g 9-13min Fish fillet
Cod ,Haddock, Trout 250g 5-10min
Fish in thick
steaks Cod, Salmon 4 steaks 15-18min
Clams Fresh 500g See notes Layer shells for maximum
steam flow. steaming is
done when shells are
completely open
Lobster tails Fresh 1 to 2 tails 16-19min Meat will be opaque when
done. Cook longer if
necessary
Fish and Seafood
Mussel Fresh 500g 6-12min Steaming is done when
shells are completely open
Oysters Fresh 6 16-20min Steaming is done when
shells are completely open
Scallops Fresh 500g 10-13min Stir halfway through steam
time. Meat is opaque and
flaky when done.
The steaming times
stated in these charts are
a guide only. Steaming
time will vary depending
on the size of food
pieces, spacing of the
food in the steamer
basket, freshness of the
food and personal taste.
As you become familiar
with your steamer you
can adjust cooking times
to suit your personal
preference. For larger or
smaller quantities adjust
the time accordingly. The
times are based on food
cooked in the lower
basket. Food in an upper
basket may take slightly
longer to cook.
Eggs Fresh 1 to 8 10-15min
z Fish is cooked when it is
opaque and flakes easily with
a fork.
z
Frozen fish may be steamed
without defrosting if
separated before steaming
and cooking time is extended
z
Add lemon wedges and
herbs to the steaming
baskets to improve flavour
Adding more water during cooking
Some recipes with long cooking times require the
addition of extra water during steaming .
Add sufficient warm (not boil) water through the
water inlet opening for the remaining steaming time.
Steaming eggs
Place the eggs directly into the steaming bowl using the
specially shaped holders provided for this purpose.