STEAM
Ingredients
Quantities
Apples
4, quartered
30 min
110°C
Asparagus
600 g
30-40 min 110°C
Beans, runner
400 g, topped and tailed
45-50 min 110°C
Broccoli
400 g, divided into florets
25 min
110°C
Carrots
600 g, sliced
50 min
110°C
Cauliflower
500 g, divided into florets
40 min
110°C
Chicken breasts
600 g (4 breasts)
25 min
110°C
Fish fillets
600 g (4 fillets about 2 cm thick)
20 min
100°C
Leeks
600 g, sliced
30 min
110°C
Peas
500 g, frozen
35 min
110°C
Potatoes
600 g, either small (e�g� new), whole in their skins or large,
peeled and cut into 3 cm pieces
30-40 min 110°C
Prawns
500 g raw, unpeeled
15-20 min 110°C
Rice
Max� 300 g: in a metal bowl designed to fit into the steamer
basket� Use equal amounts of rice and water
25 min
110°C
Salmon steaks
600 g (4 steaks)
25 min
100°C
Sausages
4 frankfurters (pricked with a fork)
4 smoked sausages (pricked with a fork)
10 min
110°C
Spinach
250 g, fresh
15 min
110°C
Zucchini
500 g, sliced
20 min
110°C
110°C:
ideal temperature for using the steamer basket except for fish (to be steamed at 100°C
due to its more delicate texture)�
The above cooking times are given for specific quantities and with water at room temperature
(about 20°C)�
The cooking time can vary according to the thickness, freshness and type of ingredients� Check
doneness, and steam for longer if necessary�
CLEANING
16
