6
Vegetables Quantity
Time
(minutes)
Broccoli 400g (1lb) 15
Brussels sprouts 400g (1lb) 15-18
Cabbage 1 head, cut up 20
Carrots, sliced 400g (1lb) 15
Cauliflower 1 head, cored 15
Corn on the cob, fresh - 15
Courgettes, sliced 400g (1lb) 10
Mushrooms, fresh 200g (½lb) 10 -13
Peas, green, shelled 400g (1lb) 12-15
Peppers, deseeded & sliced 1 pepper 10
Potatoes, peeled and chopped 900g (2lb) 20
Potatoes, new, whole 10 -12 20-25
Spinach, fresh 200g (½lb) 10
HINTS, TIPS AND FOOD SAFETY
• Ensure the base unit always contains an adequate level of water during use.
• The steaming lid should be kept on at all times during steaming.
• To stop steaming at any time, unplug the unit. DO NOT try to turn the timer
anticlockwise because this will damage it.
• Arrange food in a single layer.
• Uniformly cut foods will steam more evenly.
• Stir food halfway through a longer steam cycle for more even steaming.
• Foods that require longer cooking times should be placed in lower steaming
baskets.
• Place foods that require gentle steaming or shorter cooking times in higher
baskets.
• You’ll need to experiment to find the times which suit your favourite foods and
food combinations.
• Use the rice bowl to cook any foods that are in a sauce or liquid.
• Poultry or fish juices may drip and transfer flavours. To help prevent this, wrap
them in foil.
• Don’t use mussels that are open prior to cooking. Steam until the shells open
fully, and discard any that aren’t open after cooking.
• Cook meat, poultry, etc. until the juices run clear. Cook fish till the flesh is
opaque throughout.
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