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of food with different cooking times, place
those items with the longest cooking time
in the lower steaming top. To ensure that
all food will be ready at the same time, we
recommend the following method: begin
with steaming the larger items (i.e. those
items that are placed in the lower insert)
fi rst, until their remaining cooking time
equals the cooking time of the food yet to
be cooked; now add the other steaming
top(s) to the assembly.
∙ When steaming larger food quantities,
carefully remove the lid halfway through
the steaming process, turn over the food
and put the lid back on. Caution: beware
of escaping steam. There is a danger of
scalding.
∙ The juice collected in the tray during the
steaming process can be used for sauces
etc.
Cooking times
The cooking/steaming times listed are approximate times only, as each food to be steamed is of
different nature and consistency.
Type of food
Weight
(in g)
Steaming time
(in minutes)
Remarks
Fish fi llet fresh 250 25
Fish steak Eel, herring 250 30
Mussels, clams fresh 500 20
Chicken parts boneless 500 20 cut into strips
Mutton Steak 500 20
Pork Steak 500 30 cut into strips
Caulifl ower fresh 500 25 break up into fl orets
Potatoes fresh 500 25 cut into strips or cubes
Spinach fresh 250 15
Carrots fresh 250 25 cut into strips
Mushrooms fresh 250 15
clean thoroughly and cut off
stems
Rice 375 25-30
fi ll the rice container with
375ml of warm water fi rst
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