5
Table of cooking times
The longest time corresponds to the food being cooked in the top bowl. We advise that you place larger food or
food requiring a longer cooking time in the lower bowl.
Cooking times are approximate and use the lower basket, unless stated otherwise. Times may vary depending on
the amount of food, size of the food, the space between the food, using a different bowl level and individual
preferences. For larger or smaller quantities, adjust the cooking time accordingly. Cooking times may be increased
when using more than one bowl to steam food.
Check food near the end of cooking, especially vegetables and fruit, as an extra few minutes can result in over
cooked food.
FOOD
TYPE
AMOUNT
COOKING TIME
RECOMMENDATIONS
Thin fillet of fish
(cod, plaice, sole, salmon,
haddock...)
Fresh
450 g
8 -10 min.
Evenly space fish fillets.
Frozen
450 g
10 - 15 min.
Thick fillets or steaks
Fresh
400 g
15 - 20 min.
Whole fish (trout, salmon
trout...)
Fresh
600 g
25 - 30 min.
Use middle and upper
basket.
Mussels
Fresh
1 kg
15 - 20 min.
Discard any unopened
mussels.
Prawns (raw)
Fresh
200 g
3 - 7 min.
According to your taste.
Scallops
Fresh
100 g
5 - 10 min.
According to your taste.
FISH - SHELLFISH
FOOD
TYPE
AMOUNT
COOKING TIME
RECOMMENDATIONS
Chicken breast (boneless)
Strips
500 g
12 -15 min.
Remove skin.
Whole
450 g
15 - 20 min.
Chicken drumsticks or thigh
joints
Fresh
4
30 - 35 min.
After steaming, brown
the skin under the grill if
desired.
Turkey steaks and escalope
Fresh
600 g
20 - 25 min.
Use middle and upper
basket.
Pork fillet
Fresh
450 g
12 - 15 min.
Cut into 1 cm slices..
Lamb steaks
Fresh
500 g
10 - 15 min.
Sausages (pre-cooked)
Knackwurst
10
8 - 10 min.
Pierce before cooking.
Frankfurter
10
10 - 12 min.
MEAT - POULTRY
Steamer Simply Invent GBv6 27/11/06 18:50 Page 5
