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6. COOKING GUIDE
a. Useful advice
The cooking times given in this guide are for information only. Cooking time varies according to the
size and quantity of food to be cooked, as well as personal preference. The cooking times stated are
calculated for fresh food.
For vegetables, the first indication of time leaves vegetables crunchy; the second cooks them more.
For more even cooking, use food that has been cut to more or less the same size.
Meat, poultry and seafood should be completely defrosted before being put into the steam cooker.
Make sure these foods do not touch the edges of the tray. For best results, the steam must be able
to circulate freely around the food.
Always use cold water in the tank. Do not add any herbs or seasoning to the water in the tank.
PROTEINS
Food
Amount
Feature
Cooking time
chicken breast
4 chicken breasts, ±
750g
Poultry
15 to 20 minutes
Clams
1kg
Fish
6 to 8 minutes
Fresh crab legs
500 g
Fish
8 minutes
Frozen crab legs
500 g
Fish
10 minutes
Fish fillet, thick, e.g.
salmon, cod, etc.
350 g
Fish
15 minutes
Fish fillet,
thin, e.g. sole,
turbot
250 g
Fish
6 to 8 minutes
Whole fish
1 kg
Fish
20 minutes
Whole fish
500 to 750 g
Fish
15 minutes
Lobster tail
4 pieces
Fish
10 minutes
Mussels
1 kg
Fish
6 to 8 minutes
Shrimps
500 g
Fish
6 minutes
Frozen shrimps
500 g
Fish
10 minutes
VEGETABLES
Food
Amount
Feature
Cooking time
Artichokes
300 to 350 g each
Vegetables
35 to 45 minutes
Asparagus
500 g
Vegetables
7 to 8 minutes
Fresh green beans
500 g
Vegetables
7 to 8 minutes
Frozen green beans
500 g
Vegetables
6 minutes
Fresh butter beans
500 g
Vegetables
10 to 12 minutes
Beet
350 to 400 g
Vegetables
25 to 30 minutes
Broccoli tips from
2.5 to
500 g
Vegetables
7 minutes
Frozen broccoli
350 g
Vegetables
6 minutes