19
Guidelines for steaming
The steaming guidelines listed below apply as soon as steam is flowing freely. Let the water in the
water boiling pan come to the boil before adding the foods to be steamed.
Vegetables/Fish/Meat
Steaming times
Asparagus
20-25
minutes
Beans
15-20
minutes
Beetroot
60
minutes
Cabbage (quartered)
20 minutes
Carrots
20
minutes
Cauliflower
20
minutes
Chicken
40-50
minutes
Corn on the cob
20–25 minutes
Courgettes
10–15
minutes
Duck
60
minutes
Endive
25
minutes
Fish
10–20
minutes
Haricot beans
30 minutes
Leeks
15-20
minutes
Leg of mutton
60 minutes
Mushrooms
5–10
minutes
Mussels
5
minutes
Mutton chops and pork chops
15-20 minutes
Onions
10-15
minutes
Peas
15-20
minutes
Peppers
20
minutes
Pheasant
40
minutes
Potatoes
20-30
minutes
Pumpkins
12–15
minutes
Rabbit (diced)
20–25 minutes
Roasts
60
minutes
Shrimps
3
minutes
Sorrel
10
minutes
Spinach
10–15
minutes
Sprouts
15-20
minutes
Tomatoes
10
minutes
Turnips
15
minutes
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