11
Reference Guides:
The following tables are for reference only. Differing quantities, water levels and
temperature can all affect the end results.
FOOD
QUANTITY
SUGGESTED HERBS
& SPICES
WATER
LEVEL
STEAMING TIME
(MINUTES)
Artichokes (whole)
6 Medium
Garlic, tarragon, dill
MAX
35-38
Asparagus (spears)
250-500g
Lemon, thyme,
bay leaves
MIN
10-13
Green Beans (whole)
500g
Dill
MAX
15-18
Broccoli (spears)
500g
Garlic, basil cori-
ander, chilli flakes,
rosemary
MIN
14-17
Cabbage
500g, ½ small
head
Caraway seed, dill,
garlic
MAX
22-25
Carrots
500g
Coriander, mint,
dill, fennel
MIN
16-19
Cauliflower (head)
Medium
Rosemary, basil
MAX
20-23
Corn on the Cob
Up to 8 pieces
Chilli
MAX
20-23
Courgette
500g
Basil, oregano
MIN
10-11
Mushrooms
250g
MIN
10-11
Peas
250g in pods
Coriander, garlic,
mint
MIN
8-10
Peppers, whole (to
partially cook and stuff)
Up to 4 me-
dium
MIN
9-11
Potatoes (halved)
500g
Rosemary, chives,
dill, mint
MAX
35-40
Spinach
500g
Thyme, garlic
MIN
10-12
Turnips
500g
Basil, parsley
MIN
14-16
Apples
5 medium
MIN
10-13
Dumplings
10-12
MIN
15