10
11
Steaming Vegetables
For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE
QUANTITY
MINIMUM
APPROXIMATE
WATER
COOKING TIME
(1 metric cup = 250ml)
(minutes)
Asparagus
1 bunch (approx. 250g)
1
/
2
6-8
Beans
250g cut or whole
1
/
2
8-10
Beetroot
250g whole
2
20-30
Bok Choy
250g
1
/
2
6-8
Broccoli
350g
1
/
2
10
Brussel Sprouts
250g
1
/
2
10
Butternut Pumpkin
250g cut into 3cm pcs
2
15-20
Cabbage
250g coarsley shredded
1
12
Carrots
250g cut into 3cm pieces
1
15-20
Cauliflower
250g
1
/
2
10
Corn on the cob
500g whole cob
1
20-25
English Spinach
250g trimmed
1
/
2
5
Snowpeas
250g whole
1
/
2
5-7
Button squash
250g whole
1
/
2
8-12
Peas
250g shelled
1
/
2
12-15
Potatoes
1.Chats
500g whole
1
1
/
2
20-24
2.Red or White
600g - 800g whole
2
1
/
2
30-36
3.Red or White
500g 3cm pieces
2
15-20
4.Sweet
500g 3cm pieces
1
12-17
Zucchini
250g sliced
1
/
2
8
FROZEN VEGETABLES
*Must be defrosted first.
1
12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
Steaming Poultry
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM
APPROXIMATE
TYPE
QUANTITY
WATER
COOKING TIME SUGGESTIONS
(1 cup = 250ml)
(minutes)
Clams and pippies
500g
5-8
Steam until just open.
FISH
1.fillet
500g
12
Before cooking brush
2.steak
500g – 2cm thick
12-18
lightly with oil & season.
Mussels
500g in the shell
8-12
Steam until just open.
Prawns (green)
500g medium in shell
12
Steam until just pink.
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
1
1
/
2
1
1
/
2
1
1
/
2
1
1
/
2
1
1
/
2
RCP4000SV_20EM1 (ANZ).indd 10-11
RCP4000SV_20EM1 (ANZ).indd 10-11
4/1/20 11:26
4/1/20 11:26
