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Steaming charts and recipes
Fish and Seafood
Fish is cooked when it is
opaque and flakes easily with
a fork.
Frozen fish may be steamed
without defrosting if
separated before steaming
and cooking time is extended
Add lemon wedges and
herbs to the steaming
baskets to improve flavour
All manuals and user guides at all-guides.com
Food
The steaming times
stated in these charts are
Fish fillet
a guide only. Steaming
time will vary depending
Fish in thick
on the size of food
steaks
pieces, spacing of the
Clams
food in the steamer
basket, freshness of the
food and personal taste.
As you become familiar
Lobster tails
with your steamer you
can adjust cooking times
to suit your personal
Mussel
preference. For larger or
smaller quantities adjust
Oysters
the time accordingly. The
times are based on food
Scallops
cooked in the lower
basket. Food in an upper
basket may take slightly
Eggs
longer to cook.
Adding more water during cooking
Some recipes with long cooking times require the
addition of extra water during steaming .
Add sufficient warm (not boil) water through the
water inlet opening for the remaining steaming time.
Type
Quantity
Sole, plaice
250g
Cod ,Haddock, Trout
250g
Cod, Salmon
4 steaks
Fresh
500g
Fresh
1 to 2 tails 16-19min Meat will be opaque when
Fresh
500g
Fresh
6
Fresh
500g
Fresh
1 to 8
Steaming eggs
Place the eggs directly into the steaming bowl using the
specially shaped holders provided for this purpose.
Cooking
Special notes
time
9-13min
5-10min
15-18min
See notes Layer shells for maximum
steam flow. steaming is
done when shells are
completely open
done. Cook longer if
necessary
6-12min Steaming is done when
shells are completely open
16-20min Steaming is done when
shells are completely open
10-13min Stir halfway through steam
time. Meat is opaque and
flaky when done.
10-15min
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