EN 28
USE
Steam tables
Steam and Low temperature steam
Use the settings and times in this table as guide lines for steaming.
Always fill the water tank with fresh water to the maximum level.
Dish
Temperature
Time
(min.)
Accessory (shelf level)
Broccoli Florets 100 °C 12 - 16 Perforated steam dish (2)
Whole Carrots 100 °C 25 - 30 Perforated steam dish (2)
Sliced Vegetables (pepper,
courgettes, carrots, onions)
100 °C 15 - 20 Perforated steam dish (2)
Green Beans 100 °C 20 - 25 Perforated steam dish (2)
Asparagus 100 °C 15 - 20 Perforated steam dish (2)
Whole Vegetables
(artichokes, whole cauliflower, corn
on the cob)
100 °C 25 - 35 Perforated steam dish (2)
Peeled Potatoes (cut into quarters) 100 °C 25 - 35 Perforated steam dish (2)
Fish Fillet (2 cm thickness) 80 °C 15 - 20
Perforated steam dish in a
non-perforated steam dish (2)
Prawns (raw/uncooked) 100 °C 10 - 14
Perforated steam dish in a
non-perforated steam dish (2)
Chicken Breast 100 °C 23 - 28
Perforated steam dish in a
non-perforated steam dish (2)
Boiled Eggs (hardboiled) 100 °C 15 - 20 Non-perforated steam dish (2)
Frozen Yeast Dumplings 100 °C 25 - 30 Perforated steam dish (2)
White Rice (basmati or pandan)
(add double quantity of water)
100 °C 30 - 35 Non-perforated steam dish (2)
Fruit Compote
(use a flat round glass pyrex, add 1
teaspoon sugar and 2 tbsp. water)
100 °C 25 - 35 Baking tray or oven rack (2)
Flan/Crème (6 dessert dishes,
each 100 ml, cover dishes with foil)
90 °C 20 - 30 Baking tray or oven rack (2)
Egg Custard (use a large flat glass
pyrex dish, cover dish with foil)
90 °C 30 - 40 Baking tray or oven rack (2)
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