6
The steaming times and ways indicated in the chart are only for reference. The listed
times are based on steaming with cold water and food placed in the containers. The
concrete operation should be subject to the actual situation.
Vegetables:
1. The shortest time is suggested for cooking vegetables which could contain
chlorophyll to avoid color change or gloss loss.
2. After the vegetable is timed to have the best result, add salt of appropriate amount.
3. Frozen vegetable can be steamed directly without defrosting.
Suggested steaming time tabIe for foods
Food
Asparagus
Corn
Beans
Cauliflower
Potatoes
Type
Fresh
Fresh
Fresh
Fresh
Fresh
Amount (g)
Cook Time (min.)
Add water to required
marking in steamer
680
1030
390
655
1050
10
30
20
10
40
7
20
14
6
35
Food
Egg
Chop
Type
Fresh
Fresh
Amount (g)
300g (50g/pc)
300g
20
35
16
24
Eggs & meats:
Vegetables:
Food
Rice
Type
Fresh
Amount (g)
180g
40
35
Rice & Grains:
Food
Buns
Bread
Type
Fresh
Fresh
Amount (g)
240g (40g/pc)
450g (75g/pc)
25
30
18
22
Wheaten food:
Add water to required
marking in steamer
Add water to required
marking in steamer
Add water to required
marking in steamer
Cook Time (min.)
Cook Time (min.)
Cook Time (min.)
