15
FOOD STEAMER
INSTRUCTION MANUAL
Type of Vegetable
Weight/Measurement
Time (minutes)
Spinach
250g
10
Squash
500g
15
Turnips
500g
20
All frozen Vegetables
500g
25-30
Type of Meat
Weight/Measurement
Time (minutes)
Chicken
150g
12-15
300g
30-35
Pork
200g
5-10
Beef
500g
20
1. Steaming has the advantage of allowing all the fat to drip away during
cooking. Due to the gentle heat only choose tender, lean cuts of meat
and trim off all fat. Meat suitable for grilling is ideal for steaming.
2. Serve steaming meat and poultry with flavorsome sauces or marinade
before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer
to check that the center is cooked and juices run clear.
4. Sausage must be completely cooked before steaming.
5. Use fresh herbs while steaming to add flavor.
1. Never immerse the base, cord or plug in water.
2. Unplug at the wall socket and leave the appliance to cool completely
before cleaning.
3. Do not clean any part of the unit with abrasive cleaners e.g. scouring
powders, steel wool or bleach.
MEAT AND POULTRY
CARE AND MAINTENACE
