Tower Hobbies PT21004WHT, Safety And Instruction Manual

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• When steaming large quantities of food, remove the lid about halfway through the steaming
process and turn the pieces using a long handled utensil, protecting your hands from the
steam with oven mitts.
• Do not add salt and seasoning to the steaming basket until after cooking is done. This is to
avoid possible damage to the heating element located in the Water Reservoir.
• Never steam frozen meat or poultry. Always thaw it completely first.
• All the times stated in the ‘Steaming Charts’ section are based on the use of cold water in the
Water Reservoir.
Cooking Tips:
• When selecting fruit or vegetables to steam, always select ones with unblemished skins
and good colour. Steaming will only accentuate the taste in any ‘old’ or bruised fruit and
vegetables.
• Do not put frozen meat in the steamer. Defrost first.
• Ensure the ingredients are not immersed in water in the steamer.
• Since all vegetables cook at different paces, it is recommended to cook different types
separately.
Reference Guides:
The following tables are for reference only. Differing quantities, water levels and temperature can all
affect the end results.
Vegetables:
• Steam leafy green vegetables for the shortest possible time as they lose colour easily.
• Salt and season vegetables after steaming for best results.
• Steaming times for frozen vegetables will vary from those in the chart below.
Steaming Chart
Food Quantity Water Level Steaming Time
Asparagus 450g Max 12 – 15 min
Broccoli 225g Min 08 – 11 min
Cabbage 225g Max 10 – 13 min
Sliced Carrots 225g Min 10 – 12 min
Cauliflower 1 head Max 13 – 16 min
Chicken Breasts 2 pieces Max 30 – 40 min
Clams 450g Min 10 – 15 min
Maize 3 ears Max 20 – 23 min
Crab 2 Max 40 – 45 min
Hard-Boiled Egg 6 Max 15 – 25 min
Fish Fillets 225g Max 20 – 40 min
Peas 280g Max 15 – 17 min
Sliced Potatoes 225g Min 10 – 12 min
Prawns 450g Max 11 – 14 min
Dim Sums 450g Max 15 – 20 min