Steaming - MAGIMIX Cook Expert User Manual

Ingredients
Apples
Asparagus
Beans, runner
Broccoli
Carrots
Cauliflower
Chicken breasts
Fish fillets
Leeks
Peas
Potatoes
Prawns
Rice
Salmon steaks
Sausages
Spinach
Zucchini
110°C: ideal temperature for using the steamer basket except for fish (to be steamed at 100°C
due to its more delicate texture)�
The above cooking times are given for specific quantities and with water at room temperature
(about 20°C)�
The cooking time can vary according to the thickness, freshness and type of ingredients� Check
doneness, and steam for longer if necessary�
16
Quantities
4, quartered
600 g
400 g, topped and tailed
400 g, divided into florets
600 g, sliced
500 g, divided into florets
600 g (4 breasts)
600 g (4 fillets about 2 cm thick)
600 g, sliced
500 g, frozen
600 g, either small (e�g� new), whole in their skins or large,
peeled and cut into 3 cm pieces
500 g raw, unpeeled
Max� 300 g: in a metal bowl designed to fit into the steamer
basket� Use equal amounts of rice and water
600 g (4 steaks)
4 frankfurters (pricked with a fork)
4 smoked sausages (pricked with a fork)
250 g, fresh
500 g, sliced
STEAM
30 min 110°C
30-40 min 110°C
45-50 min 110°C
25 min 110°C
50 min 110°C
40 min 110°C
25 min 110°C
20 min 100°C
30 min 110°C
35 min 110°C
30-40 min 110°C
15-20 min 110°C
25 min 110°C
25 min 100°C
10 min 110°C
15 min 110°C
20 min 110°C