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Guidelines for steaming times
Ingredients
Amount
Approx. time
Tips for steaming
Chicken
1 fillet (200 to 300 g)
25 to 30 min
Make a few small slits in the surface
of the chicken.
White fish
2 to 3 fillets (150 to 200 g)
20 to 25 min
Fillet to a thickness of 2cm or less.
Be sure to wrap in aluminum foil.
Shrimp
6 to 10 (100 to 200 g)
15 to 20 min
Steam in shells.
Carrots
1 to 2 (200 to 300 g)
30 to 40 min
Cut into bite-sized pieces.
Potatoes
Medium size, 2 to 3 (250 to 300 g)
30 to 40 min
Cut into bite-sized pieces.
Sweet potatoes
Medium size, 1 (200 to 300 g)
30 to 40 min
Cut into bite-sized pieces.
Meat dumplings
(warming)
8 to 15
20 to 25 min
Space evenly in the cooking plate.
•
Do not fill the cooking plate for the 1.0 L (5.5-cup) type any higher than 3 cm, or 4 cm for the 1.8 L (10-cup)
type. Doing so may cause the food to touch the lid, resulting in wet and soggy food.
• Do not let the ingredients block the hole of the inner lid.
• The above steaming times are only a guideline. The required time varies depending on the temperature,
quality, and quantity of the ingredients.
• If steaming is still not complete, you can steam for an additional period of time based on how well the food is
cooked.
• Normally, there is not enough water for additional steaming. Add water to prevent the inner pot from running
dry.
•
When meat, fish, etc. are steamed too long, they become hard. If food does not steam sufficiently at shorter
times, cut it into thinner slices.
•
Be sure to wrap fish, etc., in aluminum foil for steaming. Otherwise, the contents of the cooking plate may
boil over.