23
Poultry
Type
Quantity
Steaming time
Recommendations
Chicken
boneless breast
drumsticks
400 g
400 g
15 - 18 minutes
22 - 28 minutes
remove skin before cooking
after steaming, brown skin under grill if desired
Meat and
sausages
Type
Quantity
Steaming time
Recommendations
• Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle heat only choose tender, lean
cuts of meat and trim all fat. Meat suitable for grilling is ideal for steaming.
• Serve steamed meat and poultry with flavoursome sauces or marinade before steaming.
• Thoroughly cook all food before serving. Pierce with a long object (knife or skewer) to check if done.
• Sausages must be completely cooked before steaming.
• Add fresh herbs in the flavour distribution cap for flavour.
Beef
in slices, fillet steak or
sirloin
250 g
12 - 15 minutes
trim all fat, steamed beef has a firm texture
Lamb
chops with or without
bones
4 chops
15 - 20 minutes
trim all fat
Pork
fillet, loin steaks or
loin chops
400 g or
4 pieces
8 - 13 minutes
trim all fat
Sausages
(pre-cooked)
frankfurter
knackwurst
400 g
400 g
17 minutes
15 minutes
pierce skins before steaming
Rice
Quantity
Amount of
water
Steaming time
Recommendations
• Use the universal bowl and add the required amount of water together with the rice.
• For menu cooking always place the universal bowl in the topmost steam tray as the flavours of the other foods may spread through
the condensed water.
White rice
100 g
250 g
150 ml
400 ml
25 minutes
35 minutes
serves 1 - 2
serves 3 - 4
Brown rice
250 g
400 ml
40 minutes
serves 3 - 4
Eggs
Quantity
Steaming time
Recommendations
Soft-boiled
max. 8
8 minutes
sit eggs in the egg holders
(recesses in the steaming trays)
Hard-boiled
15 minutes
