13 GB
Initial Operation
Fish and
Seafood
Type Quantity Steaming time
Recommen-
dations
Lobster, tails fresh 2 pieces 20–25 minutes meat will be opa-
que; cook longer if
necessary
Fish, fillets frozen 250 g 10–15 minutes
fresh 250 g 10–15 minutes
Fish, thick steaks salmon, cod 250 / 400 g 10–15 minutes
tuna 400 g 15–20 minutes
Mussels fresh 400 g 10–15 minutes steaming is done
when shells are
completely open
Oysters fresh 6 pieces 15–20 minutes steaming is done
when shells are
completely open
Prawns fresh 400 g 10–15 minutes stir halfway through
steaming time
Tips:
- Fish is done as its colour turns opaque.
- Frozen fish may be steamed without defrosting
if separated before steaming and the cooking
time is extended.
- Add lemon wedges and herbs while steaming
to improve flavour.
Poultry Type Quantity Steaming time
Recommen-
dations
Chicken boneless breast 400 g 15–20 minutes remove skin before
cooking
drumsticks 400 g 20–30 minutes after steaming,
brown skin under
grill if desired
Meat and
Type sausages
Type Quantity Steaming time
Recommen-
dations
Beef in slices,
fillet steak or
roast beef
250 g 10–15 minutes trim all fat;
steamed beef has
a firm texture
Lamb chops with or
without bones
4 chops 15–20 minutes trim all fat
Pork fillet, loin steaks or
loin chops
400 g or 4 chops 10–15 minutes trim all fat
To Next Page
Loading...
