STEAM
These cooking times are provided for a given amount, with water at room temperature (about
20°C), and may vary according to the thickness, freshness and nature of your ingredients�
(E�g� It takes less time to steam a new carrot than it does a winter carrot of the same size)�
Check the cooking progress intermittently and adjust cooking times accordingly�
Fish fillets
600g (4 fillets/about 2cm thick) 20 min 100°C
Salmon steaks
600g (4 steaks) 25 min 100°C
Prawns
500g, raw and unpeeled 15-20 min 110°C
Chicken breasts
600g (4 breasts) 25 min 110°C
Sausages
4 Frankfurter type (pricked with a fork)
4 smoked Montbeliard type (pricked with a fork)
10 min
20-25 min
110°C
Asparagus
600g 30-40 min 110°C
Broccoli
400g, divided into florets 25 min 110°C
Carrots
600g, sliced 50 min 110°C
Cauliflower
500g, divided into florets 40 min 110°C
Courgettes
500g, sliced 20 min 110°C
Spinach
250g, fresh 15 min 110°C
French beans
400g, topped and tailed 45-50 min 110°C
Peas
500g, frozen 35 min 110°C
Leeks
600g, sliced 30 min 110°C
Apples
4, quartered 30 min 110°C
Potatoes
600g, either small (e�g� new), whole and with skins left on, or
large, peeled and cut into 3cm pieces
30-40 min 110°C
Rice
Max� 300g: in a steel bowl that fits on the steam tray,
one part rice to one part water
25 min 110°C
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