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Note:
Do not let the removable cooking bowl boil dry during steaming.
Note:
Hot liquid can be added during the steaming process.
Hints and tips for steaming vegetables
• Smaller pieces will steam faster than larger pieces.
• Try to keep vegetables to a standard size to ensure even cooking.
• Fresh or frozen vegetables may be steamed.
• If steaming frozen vegetables, do not thaw.
• The size and shape of vegetables, as well as personal taste, may call for adjust-
ments to the cooking time. If softer vegetables are required, allow extra cooking
time.
• Do not allow water or stock to reach the stainless steel tray. The steaming will not
be effective.
WARNING: Always lift and remove the lid carefully, angling it away from your-
self to avoid scalding from escaping steam.
STEAMING TABLES
Hints and tips for steaming fish and seafood
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in color.
Type Suggestions and tips Cooking time (minutes)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake.
A cutlet is cooked when the centre bone is able to
be easily removed
8-10
15-20
12-14
Lobster – tails Remove underside of shell 18-20
Mussels – in shell Steam until just opened 12-14
Clams Steam until just opened 8-10
Prawns – in shell Steam until pink 8-10
Scallops Steam until opaque 4-6
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