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Steam only cooking charts
Fill water tank before steaming.
Food
Rice
Whole mackerel
Whole sea bass
Chicken breast
Soft boiled eggs
(medium)
Defrost mango
Defrost cherries
Defrost raspberries
Defrost cheesecake
Soft fruit compote
Reheat cooked
prawns
Sugar snap peas
Courgette slices
Proving dough
Rehydrate dried fruit
= steam - high
= steam - medium
Cooking
Weight/
Steam
Time
Quantity
Level
(approx.)
100 g
25-27 min
200 g
17-19 min
400 g
18-20 min
600 g
21-23 min
200 g
13-15 min
400 g
15-17 min
600 g
16-18 min
150 g
30 min
2
11-13 min
4
11-13 min
6
12-14 min
5500 g
g
7-9 min
5500 g
g
6-8 min
5500 g
g
5-7 min
5500 g
g
4-6 min
5500 g
16-18 min
g
5500 g
g
9-11 min
5500 g
g
9-11 min
5500 g
g
10-12 min
5500 g
g
4-6 min
5150 g
5-8 min
g
= steam - low
Instructions
Place rice in a shallow Pyrex
Add 2.5 parts water to 2 parts rice. Do not
cover. Place bowl on glass shelf in shelf
position 3.
Each whole fish should weigh between
100-300 g each. Place whole fish on trivet
on glass shelf in shelf position 3.
Place chicken on trivet on glass
shelf in shelf position 3.
Position eggs in centre of trivet. Place on
trivet on glass shelf in shelf position 3.
Place in a single layer on trivet on glass
shelf in shelf position 3.
Place in a single layer on trivet on glass
shelf in shelf position 3.
Place on trivet on glass shelf in shelf
position 3. Stand for 10 minutes.
Place on trivet on glass shelf in shelf
position 3. Stand for 45 minutes.
Place in dish on glass shelf in shelf
position 3. After steaming, stir and add 1-
2 tbsp caster sugar. Stand 1-2 minutes.
Place in a single layer on trivet on glass
shelf in shelf position 3.
Place in a single layer on trivet on glass
shelf in shelf position 3.
Place in a single layer on trivet on glass
shelf in shelf position 3.
Place in a greased bowl on base of oven.
After steaming, cover with cling film and
leave in oven until doubled in size. This
method reduces the proving time by
approximately 50%.
Place in dish on glass shelf in
shelf position 3.
®
bowl.
71
EN
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