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•
When using multiple steaming bowls you may place different types of food
in the different bowls. However, condensation will drip from the upper to the
lower bowls so make sure all flavours complement each other.
•
When using multiple steaming bowls, always place meat and poultry in the
lowest bowl so the juices from the raw and partially cooked meat do not drip
onto other foods.
•
Steaming times stated in the charts and any recipes are only a guide. Times
may vary depending on the size of food pieces, spacing of the food in the
Steamer Bowl, freshness of food, and personal preference. As you become
familiar with the Steamer, adjust cooking times.
•
For best results, be sure pieces of food are similar in size. If pieces vary in size
and layering is required, place smaller pieces on top.
•
Do not crowd food in the Steaming Bowl. Arrange the food with spaces
between pieces to allow for maximum steam flow.
•
When steaming large quantities of food, remove lid about halfway through the
steaming process and turn pieces using a long handled utensil, protecting your
hands from the steam with oven mitts.
•
All the times stated in the ‘Guidelines’ are based on the use of cold water in
the Water Reservoir.
•
Put meats, fish and juicy foods in the lower or bottom tiers so that they cannot
drip onto foods below. Do not put frozen meat in the steamer. Defrost first.
•
Allow foods cooked in the upper tiers an extra five minutes cooking time
because they are further from the steam.
•
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.
•
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.
