Menu Charts
ARTICHOKES
Fresh
3 Med.
45-50 min Cut off base.
ASPARAGUS
Fresh
Frozen
400g
400g
13-15min
16-18min
Lie flat in basket. Criss-cross 2nd layer
to allow steam flow.
BROCCOLI
Fresh, florets
Frozen
400g
400g
16-18min
15-18min
Remove stalk.
CABBAGE
Fresh, sliced
400g
35-40min
CARROTS
Fresh,
1/4 in slices
400g
20-22min
400g
COURGETTES
Fresh,
1/4in slices
400g
15-18min
PEAS
Frozen
400g
15-18min
POTATOES,
Fresh, very
small
400g
20-22min
Turn each potato over halfway
through cooking.
SPINACH
Fresh
250g
8-10min
Stir halfway through steam time.
VEGETABLE
TYPE
TIME
SPECIAL NOTES
QTY
MUSHROOMS,
button
Fresh
200g
12-15min
Stir halfway through steam time.
Use
stock for gravy, sauce or stock.
Stir halfway through steam time.
Stir halfway through steam time.
CAULIFLOWER
Fresh, florets
Frozen
400g
16-18min
18-20min
Stir halfway through steam time.
Stir halfway through steam time.
Stir halfway through steam time.
Stir halfway through steam time.
BEANS, runner
Fresh, slices
400g
45-50min
Stir halfway through steam time.
BEANS, green
Fresh, whole
Frozen
400g
400g
38-40min
25-28min
Stir halfway through steam time.
BABY
SWEETCORN
Fresh
230g
30-35min
Stir halfway through steam time.
new
BEEF
Sliced Rump/
Sirloin/Fillet
250g
Trim off all fat. Cooking is complete
when beef has a firm texture.
CHICKEN
Boneless Breast
4 pieces
Remove skin before cooking. Layer
for maximum steam flow.
CHICKEN
Drumsticks
4 pieces
After steaming brown skin under grill,
if desired.
LAMB
Chops with or
without bone
4 chops
25mm thick
Trim off all fat.
LAMB
Loin cut into
pieces
400g
Trim off all fat.
PORK
Tenderloin, fillet,
loin chops/steaks
400g
Trim off all fat.
FOOD
TYPE
QTY
TIME
SPECIAL NOTES
FISH, fillets
Frozen
Fresh
250g
250g
10-12min
6-8 min
FISH,
in thick steaks
Cod, salmon
Tuna
250/400g
250/400g
10-12min
12-15min
CLAMS
Fresh
400g
See notes
LOBSTER, tails
Fresh
2 tails
20-22min
MUSSELS
Fresh
400g
8-10min
OYSTERS
Fresh
6
16-10min
SCALLOPS
Fresh
400g
8-10min
Stir halfway through steam time. Meat
is opaque and flaky when done.
Fish is cooked when it is opaque
and
flakes easily with a fork.
Fish is cooked when it is opaque
and
flakes easily with a fork.
Layer shells for best steam flow
.
Clams
are done when shells are fully open.
Meat will be opaque when done.
Cook longer if necessary. .
Steaming is done when
shells are completely open.
Steaming is done when
shells are completely open.
25mm thick
25min
12-15min
10-15min
10-15min
5-10min
MEAT AND POULTRY
FISH
Fish is cooked when it is opaque and flakes easily with
S
teaming allows the fat to drip away during cooking.
a fork.
Choose tender lean cuts of meat and trim off all fat.
Meat suitable for grilling is ideal for steaming.
Frozen fish may be steamed without defrosting if the
pieces are separated before steaming and the
Use fresh herbs while steaming to add flavour.
cooking time is extended.
Thoroughly cook all food before serving. Pierce with a
Add lemon wedges and herbs while steaming to
knife or skewer to check that the centre is cooked and
improve flavour.
juices run clear.
Salt and season vegetables
after
steaming.
STEAMING
VEGETABLES
Frozen vegetables should not be thawed before
Cut off thick stems from cauliflower, broccoli and
steaming.
cabbage.
Steam leafy, green vegetables for the shortest possible
time as they lose colour easily.
8-10min
