Morphy Richards Equip 46640 - Page 20

20
Vegetables Cooking times may vary according to your personal preference.
Type Size Water Cooking Time
Steam
Release
Carrots 2.5cm / 1inch chunks 300ml / ½ pint 6 mins
R
Green beans Whole 300ml / ½ pint 3 mins
R
Leeks 2.5cm / 1 inch slices 300ml / ½ pint 2 ½ - 3mins
R
New Potatoes Small 25g / 1oz 300ml / ½ pint 5 - 6mins
R
Potatoes 2.5cm / 1 inch 300ml / ½ pint 5 mins
R
Fish Cooking times will depend on the thickness of sh.
Type Size Water Cooking Time
Steam
Release
White – e.g. cod,
haddock, halibut
Up to 4 steaks 300ml / ½ pint 5 - 6 mins
R
White – e.g. cod,
haddock, plaice
Up to 4 llets 300ml / ½ pint 4 mins
R
Oily – e.g. salmon, trout Up to 4 steaks 300ml / ½ pint 5 - 6 mins
R
Oily – e.g. herring,
mackerel
Up to 4 llets 300ml / ½ pint 4 - 5 mins
R
Skate wings Medium 300ml / ½ pint 4 - 5 mins
R
R Refers to rapid or fast cooling
N Refers to natural or slow steam release
6. Cooking Times & Sample Recipes
The cooking times given in the following charts are a guide and you may wish to cook for a little longer
or for slightly less time to suit your personal taste. However, always make sure food is thoroughly cooked
before serving. Use the steamer basket without stand/trivet unless otherwise stated.
Steam release refers to the method for steam release: