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table of cooking times
Fish • Shellfish
Food
Fish fillets
Fish steak
Meat • Poultry
Food
Chicken
Vegetables
Food
Artichokes
Asparagus
Broccoli
cut in small pieces
Cabbage (quarters 80 g)
Carrots (sliced 3 mm)
Mushrooms
Courgettes (sliced 3 mm)
Spinach
French beans (extra small)
Peas
Potatoes (200 - 300 g)
Rice
Food
White rice
Brown rice
Other foods
Food
Eggs
Apples (600 g)
Pears (600 g)
Type
Quantity
Frozen
250 g
Fresh
250 g
Tuna
250/400 g
Salmon
250/400 g
Type
Quantity
Fillets
250 g
Joints
450 g
Type
Quantity
Fresh
3 medium
Fresh
400 g
Frozen
400 g
Fresh
400 g
Frozen
400 g
Fresh
400 g
Fresh
400 g
Fresh
200 g
Fresh
400 g
Fresh
250 g
Frozen
400 g
Fresh
400 g
Frozen
400 g
Fresh, podded
400 g
Frozen
400 g
Fresh
10-12 small
Quantity (glass) Quantity of water Cooking time
200 g/2 serving 300 ml
300 g/3 serving 450 ml
200 g/2 serving 300 ml
Type
Quantity
Hard-boiled
6
Fresh
4 medium
Fresh
4 medium
are for information only
Cooking time
and may vary
10 - 12 min.
depending on the size
6 - 8 min.
of foods, on the space
depending on
left between foods, on
thickness
quantities and on
10 - 12 min.
individual tastes.
depending on
thickness
12 - 14 min.
time corresponds
to the food being
cooked in the top
Cooking time
bowl.
12 - 15 min.
30 - 35 min.
Cooking time
45 - 50 min.
food
13 - 15 min.
You can reheat steam
16 - 18 min.
cooked food directly in
16 - 18 min.
the steam bowls.
15 - 18 min.
40 - 45 min.
20 - 22 min.
12 - 15 min.
16 - 18 min.
8 - 10 min.
18 - 20 min.
35 - 40 min.
25 - 28 min.
10 - 12 min.
15 - 18 min
20 - 22 min.
25 min.
35 min.
35 min.
Cooking time
18 min.
15 - 18 min.
15 - 18 min.
Times given
The longest
Reheating of
4
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