38
STEAMING TIME TABLE
Product
Type/
Quantity (ml)
Weight (grams)
Steaming time
(min)
Remarks
Thin fillet
fresh
450
5–10
Do not arrange fillets in layers
frozen
450
15–20
Trick fillet
fresh
400
15–20
Whole fish
fresh
600
15–20
Mussels
fresh
1000
15–20
Open the shells
Shrimps
fresh
200
15–20
Molluscs
fresh
100
15–20
Rice
300
400
28–33
Pasta
400
100
20–25
Add boiling water
Asparagus
fresh
600
10–15
Cut out the bottom part
Broccoli
fresh
400
10–15
Chop
frozen
400
15–20
Celery
fresh
350
35–40
Chop
Champignons
fresh
500
20–25
Cut out the bottom part
Cauliflower
fresh
1 piece
30–40
Divide into florets
Cabbage
fresh
600
10–15
Pumpkin
fresh
600
5–10
Spinach
fresh
300
10–15
frozen
300
15–20
Been
fresh
500
25–30
frozen
500
20–25
Pease
fresh
400
10–15
frozen
400
15–20
Carrot
fresh
500
10–15
Cut up
Corn
fresh
500
35–40
Leek
fresh
500
10–15
Potatoes
fresh
600
20–25
Cut up
Chicken breast
Thin fillet
500
10–15
fillet
450
15–20
Chicken leg
fresh
4 pieces
35–40
Turkey
fresh
600
20–25
Pork loin
fresh
700
30–40
Lamb
fresh
500
10–15
Sausage
fresh
10 pieces
5–10
Notch the sausages before steaming
Eggs
Semi-hard boiled
6 pieces
8–10
Hard boiled
6 pieces
10–12
Fruit
fresh
10–15
REMARK: The time settings presented in the table above are for orientation only. The steaming time can be changed
in respect of the size of servings, their arrangement inside the bowl, freshness of the products and individual
preferences.
Summary of Contents for 37Z012
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