guide to steam times
The amount of water poured into the
inner bowl determines the steaming time.
As an approximate guide, 150ml (1 cup)
of water provides 15 minutes steaming,
300ml (2 cups) provides 30 minutes
steaming etc.
Personal tastes will affect the cooking
time of vegetables. The following times
provide a guideline, please adjust to suit
your tastes.
VEGETABLES
Asparagus Spears
1/2 lb (225g)
8-10 mins
Beans (Green) cut
1/2 lb (225g)
10-15 mins
whole
1/2 lb (225g)
15-18 mins
Brussel Sprouts
1/4 lb (110g)
15-18 mins
Cabbage
3 medium wedges
20-25 mins
Carrots (peeled and thickly 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
(sugar snap)
1/4 lb (110g)
7-11 mins
FISH AND SEAFOOD
Clams
1/2 lb (225g)
6-8 mins
Steam until open
Fish
Fillets
1/4 lb (110g)
8-10 mins
Cook until fish flakes
Steaks
1/2 lb (225g)
10-12 mins
easily with fork
Oysters (in shells)
3/4 lb (340g)
10-15 mins
Steam until open
Prawns (medium)
1/4 lb (110g)
8-10 mins
Steam util pink and firm
* ears may need to be cut in half
5
5. When removing the steaming basket,
hold the handles using 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.
