Steaming
Food Programme Temperature
in °C
Duration
in minutes
Vegetables
Beans, green ° Steam with pressure 120 3 - 5
Brussels sprouts " 120 6 - 8
Cabbage, red or green, chopped " 120 4 - 6
Cauliflower, florets " 120 3 - 5
Kohlrabi, batons " 120 3 - 5
Leeks, sliced " 120 2 - 3
Potatoes, in their skins " 120 12 - 14
Potatoes, peeled and quartered " 120 6 - 8
Sliced carrots " 120 3 - 4
Broccoli, florets P Steam without pressure 100 4 - 6
Asparagus " 100 8 - 10
Peas " 100 3 - 5
Zucchini " 100 2 - 4
Meat
Beef goulash ° Steam with pressure 120 20 - 25
Gammon, sliced " 120 3 - 4
Chicken breast P Steam without pressure 100 6 - 8
Turkey roulade " 100 12 - 15
Fish and shellfish
Cod, steaks P Steam without pressure 100 4 - 8
Monkfish " 85* 8 - 10
Mussels " 90* 10 - 12
Plaice " 85* 8 - 10
Salmon, fillet " 100 4 - 6
Sea trout " 100 12 - 14
Trout, whole " 100 10 - 12
Tuna steak " 100 3 - 4
* This temperature is not the same as the recommended temperature.
Practical tips
25
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