Meat / Poultry
Weight lbs. (kgs.)
Steaming Time
(minutes)
Beef, sirloin 1/2“ (12 mm) slices
hamburger
meatballs
1/2 lb. (225 g)
1 lb. (450 g)
1 lb. (450 g)
10 – 12
16 – 18
22 – 24
Chicken, 4 breasts – boneless
drumsticks
1 lb. (450 g)
1 lb. (450 g)
12 – 15
26 - 35
Lamb, cubes
1 lb. (450 g)
26 – 28
Pork, chops 1/2” (12 mm) thick
cubes
1 lb. (450 g)
1 lb. (450 g)
12 - 14
24 – 26
Sausages, precooked
frankfurters
1 lb. (450 g)
1 lb. (450 g)
14 – 18
14 – 18
Eggs
Eggs
Number of Eggs
Steaming Time
(minutes)
In the shell (directions below)
soft cooked
hard cooked
1 – 8
1 – 8
10 - 12
17 - 21
In a Cup (directions below)
soft cooked
hard cooked
1 – 4
1 – 4
9 – 11
12 - 14
Scrambled (directions below)
6
19 – 21
Directions for:
1. Eggs in the shell:
• Place eggs in the Steaming Bowls.
• Follow directions in the ‘How to Steam’ section
2. Eggs in a cup:
• Crack raw egg into a custard cup which has been sprayed with a
non-stick vegetable spray.
• Season with salt, pepper, butter or margarine, if desired.
• Place cups in Steamer Bowl.
• Follow directions in the ‘How to Steam’ section.
3. Scrambled Eggs:
• In Rice Bowl, beat 6 eggs together with 2 tablespoons (30 ml) milk.
• Season with salt and pepper, if desired.
• Follow directions in the ‘How to Steam’ section.
• Stir eggs halfway through cooking.
NOTE:
Always use oven mitts
or pot holders when opening the Steamer during operation.
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