Meat / Poultry
Weight lb. (kgs.)
Steaming Time (minutes)
Beef, sirloin 1/2 " slices
1/2 lb. (225 g)
10 – 12
hamburger
1 lb. (450 g)
16 – 18
meatballs
1 lb. (450 g)
22 – 24
Chicken, 4 breasts – boneless 1 lb. (450 g)
12 – 15
drumsticks
1 lb. (450 g)
24 - 26
Lamb, cubes
1 lb. (450 g)
26 – 28
Pork, chops 1/2" thick
1 lb. (450 g)
12 - 14
cubes
1 lb. (450 g)
24 – 26
Sausages, precooked
1 lb. (450 g)
14 – 18
frankfurters
1 lb. (450 g)
14 – 18
Eggs
Number of Eggs
Steaming Time (minutes)
In the shell (directions below)
soft cooked
1 – 12
10 - 12
hard cooked
1 – 12
15 - 17
In a Cup (directions below)
soft cooked
1 – 4
9 – 11
hard cooked
1 – 4
12 - 14
Scrambled (directions below)
6
20 – 22
Directions for:
1. Eggs in the shell:
• Place eggs in the indentations in the Removable Partitions of the Small,
Large or both Steaming Bowls.
• Follow directions in the How to Use section #1 – 9
2. Eggs in a cup:
• Crack raw egg into a custard cup which has been sprayed with a
non-stick vegetable spray.
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