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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.
• Put meats, fish and juicy foods in the lower
or bottom tiers so that they cannot drip
onto foods below. Do not put frozen meat in
the steamer. Defrost first.
• Allow foods cooked in the upper tiers an
extra five minutes cooking time because
they are further from the steam.
• Ensure the ingredients are not immersed in
water in the steamer.
• Use 30ml salt for every litre of water. The
salt helps seal in the nutrients.
• 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.
• Frozen vegetables should not be thawed
before steaming. Cooking time will vary
from chart below
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
Egg Hard-boiled
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
Sausages
5
Max
20 – 25 min
Prawns
450g
Max
11 – 14 min
Dim Sims
450g
Max
15 – 20 min
