Vegetables and fruits
• Cut off thick stems from cauliflower, broccoli and cabbage.
• Steam leafy, green vegetables for the shortest possible time as they lose colour easily.
• Frozen vegetables should not be thawed befor steaming.
Foot Type Ca. quantity Water Steam
level times
Artichokes fresh 4 (medium) max. 40 – 45 min
Asparagus fresh 500 g max. 30 – 40 min
Beans, runner fresh, whole or sliced 500 g max. 25 – 35 min
Broccoli fresh, florets 500 g max. 15 – 20 min
Brussels sprouts fresh 500 g max. 20 – 25 min
Cabbage fresh, sliced 500 g max. 25 – 30 min
Carrots fresh, sliced 500 g max. 20 – 25 min
Cauliflower fresh, florets 500 g max. 20 – 25 min
Courgettes fresh, sliced 500 g max. 15 – 20 min
Fennel fresh, sliced 500 g max. 15 – 20 min
Kohlrabi fresh, in cubes 500 g max. 20 – 25 min
Leeks fresh, cut 500 g max. 15 – 20 min
Mushrooms, fresh, whole or sliced 500 g max. 20 – 25 min
button (sliced 5 min
less)
Potatoes sliced 500 g max. 20 – 25 min
Potatoes unpeeled 500 g max. 30 – 40 min
Sweetcorn fresh 2 pieces max. 55 – 60 min
(turn
frequently)
Apples fresh, 500 g min. 10 – 15 min
1/8 pieces
Pears fresh, 500 g min. 10 – 15 min
1/6 pieces
Food Ca. Water level Liquid level in Steam
quantity in the base the rice bowl times
Basmati rice 250 g max. 300 – 400 ml water 35 – 40 min
Long-grain rice 250 g max. 300 – 400 ml water 35 – 40 min
Brown rice 250 g max. 300 – 400 ml water 45 – 50 min
Pudding rice 250 g max. 750 ml milk 60 min
Indian meal (maize) 250 g max. 750 – 1000 ml water 20 – 25 min
Rice, grains, bakes
• Use the black rice bowl and add required quantity of liquid together with the rice,
grains, etc.
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