7
•
When steaming large quantities of food, remove the lid about halfway through the steaming
process and turn the pieces using a long handled utensil, protecting your hands from the
steam with oven mitts.
•
Do not add salt and seasoning to the steaming basket until after cooking is done. This is to
avoid possible damage to the heating element located in the Water Reservoir.
•
Never steam frozen meat or poultry. Always thaw it completely first.
•
All the times stated in the ‘Steaming Charts’ section are based on the use of cold water in the
Water Reservoir.
Cooking Tips:
•
When selecting fruit or vegetables to steam, always select ones with unblemished skins
and good colour. Steaming will only accentuate the taste in any ‘old’ or bruised fruit and
vegetables.
•
Do not put frozen meat in the steamer. Defrost first.
•
Ensure the ingredients are not immersed in water in the steamer.
•
Since all vegetables cook at different paces, it is recommended to cook different types
separately.
Reference Guides:
The following tables are for reference only. Differing quantities, water levels and temperature can all
affect the end results.
Vegetables:
•
Steam leafy green vegetables for the shortest possible time as they lose colour easily.
•
Salt and season vegetables after steaming for best results.
•
Steaming times for frozen vegetables will vary from those in the chart below.
Steaming Chart
Food
Quantity
Water Level
Steaming Time
Asparagus
450g
Max
12 – 15 min
Broccoli
225g
Min
08 – 11 min
Cabbage
225g
Max
10 – 13 min
Sliced Carrots
225g
Min
10 – 12 min
Cauliflower
1 head
Max
13 – 16 min
Chicken Breasts
2 pieces
Max
30 – 40 min
Clams
450g
Min
10 – 15 min
Maize
3 ears
Max
20 – 23 min
Crab
2
Max
40 – 45 min
Hard-Boiled Egg
6
Max
15 – 25 min
Fish Fillets
225g
Max
20 – 40 min
Peas
280g
Max
15 – 17 min
Sliced Potatoes
225g
Min
10 – 12 min
Prawns
450g
Max
11 – 14 min
Dim Sums
450g
Max
15 – 20 min
Summary of Contents for PT21004WHT
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