5
Table of cooking times
The longest time corresponds to the food being cooked in the top bowl. We advise that you place larger food or
food requiring a longer cooking time in the lower bowl.
Cooking times are approximate and use the lower basket, unless stated otherwise. Times may vary depending on
the amount of food, size of the food, the space between the food, using a different bowl level and individual
preferences. For larger or smaller quantities, adjust the cooking time accordingly. Cooking times may be increased
when using more than one bowl to steam food.
Check food near the end of cooking, especially vegetables and fruit, as an extra few minutes can result in over
cooked food.
FOOD
TYPE
AMOUNT COOKING TIME RECOMMENDATIONS
Thin fillet of fish
(cod, plaice, sole, salmon,
haddock...)
Fresh 450 g 8 -10 min.
Evenly space fish fillets.
Frozen 450 g 10 - 15 min.
Thick fillets or steaks Fresh 400 g 15 - 20 min.
Whole fish (trout, salmon
trout...)
Fresh 600 g 25 - 30 min.
Use middle and upper
basket.
Mussels Fresh 1 kg 15 - 20 min.
Discard any unopened
mussels.
Prawns (raw) Fresh 200 g 3 - 7 min. According to your taste.
Scallops Fresh 100 g 5 - 10 min. According to your taste.
FISH - SHELLFISH
FOOD
TYPE
AMOUNT COOKING TIME RECOMMENDATIONS
Chicken breast (boneless)
Strips 500 g 12 -15 min.
Remove skin.
Whole 450 g 15 - 20 min.
Chicken drumsticks or thigh
joints
Fresh 4 30 - 35 min.
After steaming, brown
the skin under the grill if
desired.
Turkey steaks and escalope Fresh 600 g 20 - 25 min.
Use middle and upper
basket.
Pork fillet Fresh 450 g 12 - 15 min. Cut into 1 cm slices..
Lamb steaks Fresh 500 g 10 - 15 min.
Sausages (pre-cooked)
Knackwurst 10 8 - 10 min.
Pierce before cooking.
Frankfurter 10 10 - 12 min.
MEAT - POULTRY
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