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Food
Rice and Grains
Use the rice bowl
and add the required
Rice
quantity of liquid to
rice.
Rice pudding
Pasta
Meat and Poultry
Beef
Steaming allows all fat
to drip away. Due to
the gentle heat,
Chicken
choose only lender,
lean cuts of meat.
Trim off all fat.
Thoroughly cook all
meat before serving.
Lamb
Piece with a knife to
check that the center
is cooked and juices
Pork
run clear
Meat suitable for
grilling is ideal for
Sausages
steaming.
(pre-cooked)
Marinating is
recommended.
Sausages must be completely cooked before steaming.
Type
Quantity
Cooking
White
250ml
easy cook
Brown
250ml
49-55min Water300ml
Pudding rice
90g rice plus
30g caster
sugar
Dry white
1 litre
Dry brown
1 litre
250g
8-10min Trim off all fat.
1/4 in slices of
rump, sirloin or
fillet steak
Boneless
4 pieces
12-15min Remove skin before cooking.
breast
Drumsticks
4 pieces
20-25min After steaming brown skin
Chops with or
4 chops
10-15min Trim off all fat.
with bone
1/4 in thick
Loin cut pieces
500g
10-15min Trim off all fat.
Tenderloin, fillet,
500g or
5-10min Trim off all fat.
loin steaks or loin
4 pieces
chops
1/2 in thick
16-18min Pierce skins before steaming
Frankfurters
500g
knockwurst
500g
11-13min Pierce skins before steaming
Special notes
time
20min Water300ml
75min 500ml warm milk
35min
40min
Steamed beef has a film
texture
Layer for maximum steam
flow.
under grill, if desired
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