12
FOOD
QUANTITY
SUGGESTED HERBS
& SPICES
WATER
LEVEL
STEAMING TIME
(MINUTES)
Potatoes (halved)
500g
Rosemary, chives,
dill, mint
MAX
35-40
Spinach
500g
Thyme, garlic
MIN
10-12
Turnips
500g
Basil, parsley
MIN
14-16
Apples
5 medium
MIN
10-13
Dumplings
10-12
MIN
15
Eggs:
•
Steam in Steam Bowl for best results.
•
Always ensure you prick the eggshell
with a pin before steaming, as this
allows the steam to release during
cooking.
•
There are indents in the steaming
bowls which are designed to fit 8
eggs on each layer.
Meat and poultry:
•
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 off all
fat. Steam in Steam Bowl for best results.
•
Serve steamed meat and poultry with the sauce of your choice to flavour or
marinate before steaming.
•
Thoroughly cook all food before serving. Pierce with a knife or skewer to check
that the centre is cooked and juices run clear.
•
Sausage must be completely cooked before steaming.
•
Use fresh herbs while steaming to add flavour.
FOOD
TYPE
QUANTITY
WATER
LEVEL
STEAMING TIME
Eggs, large
hard boiled
1-24
MIN
13-15
10-15 min
FOOD
QUANTITY
WATER LEVEL
STEAMING TIME
Chicken breast, boneless fillets
4
MAX
22-25
Chicken breast (w/bone)
4
MAX
35-40
Chicken drumsticks
6
MAX
30-35
Chicken thigh (w/bone)
6
MAX
35-40
Frankfurters
8-10
MIN
14-16
