Food Type Quantity Cooking
time
Special notes
White
easy cook
250ml 20min Water300ml Rice
Brown 250ml 49-55min Water300ml
Rice pudding Pudding rice
90g rice plus
30g caster
sugar
75min 500ml warm milk
Dry white 1 litre 35min Pasta
Dry brown 1 litre 40min
Rice and Grains
z Use the rice bowl
and add the required
quantity of liquid to
rice.
Meat and Poultry
Beef
1/4 in slices of
rump, sirloin or
fillet steak
250g 8-10min
Trim off all fat.
Steamed beef has a film
texture
Boneless
breast
4 pieces 12-15min Remove skin before cooking.
Layer for maximum steam
flow.
Chicken
Drumsticks
4 pieces
20-25min After steaming brown skin
under grill, if desired
Chops with or
with bone
4 chops
1/4 in thick
10-15min Trim off all fat.
Lamb
Loin cut pieces 500g 10-15min Trim off all fat.
Pork
Tenderloin, fillet,
loin steaks or loin
chops
500g or
4 pieces
1/2 in thick
5-10min Trim off all fat.
Frankfurters 500g
16-18min
Pierce skins before steaming
Sausages
(pre-cooked)
knockwurst
500g 11-13min
Pierce skins before steaming
z Steaming allows all fat
to drip away. Due to
the gentle heat,
choose only lender,
lean cuts of meat.
Trim off all fat.
z Thoroughly cook all
meat before serving.
Piece with a knife to
check that the center
is cooked and juices
run clear
z Meat suitable for
grilling is ideal for
steaming.
z Marinating is
recommended.
z Sausages must be completely cooked before steaming.
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