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Suggested steaming time tabIe for foods
The steaming times and ways indicated in the chart are only for reference. The listed
times are based on steaming with cold water and food placed in the containers. The
concrete operation should be subject to the actual situation.
Vegetables:
1. The shortest time is suggested for cooking vegetables which could contain
chlorophyll to avoid color change or gloss loss.
2. After the vegetable is timed to have the best result, add salt of appropriate amount.
3. Frozen vegetable can be steamed directly without defrosting.
Vegetables:
Food
Asparagus
Corn
Beans
Cauliflower
Potatoes
Eggs & meats:
Food
Egg
Chop
Rice & Grains:
Food
Rice
Wheaten food:
Food
Buns
Bread
Type
Amount (g)
Fresh
Fresh
Fresh
Fresh
Fresh
Type
Amount (g)
Fresh
300g (50g/pc)
Fresh
Type
Amount (g)
Fresh
Type
Amount (g)
Fresh
240g (40g/pc)
Fresh
450g (75g/pc)
Add water to required
marking in steamer
680
1030
390
655
1050
Add water to required
marking in steamer
300g
Add water to required
marking in steamer
180g
Add water to required
marking in steamer
6
Cook Time (min.)
10
30
20
20
14
10
40
35
Cook Time (min.)
20
16
35
24
Cook Time (min.)
40
35
Cook Time (min.)
25
30
7
6
18
22
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