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Steaming Guide
Steamed foods retain most of their nutritional value. Foods can be steamed by placing them on the
provided steaming basket over stock or water in the cast iron pot. Ensure that the food sits above
the liquid level in the pot.
When steaming, it is important to keep the lid closed, as opening it will allow the steam to escape,
resulting in prolonged cooking times and uneven cooking. Depending on the food and the desired
cooking result, the food can be placed on the steaming basket either before selecting the function
or after preheating is complete. The multicooker will beep to indicate the end of preheating, and
then the timer will begin counting down from the set time. The preheat time typically varies from
7 to 15 minutes, depending on the water temperature and the amount of water used.
STEAMING VEGETABLES
• Smaller pieces will steam faster than larger pieces.
• Vegetables should be a uniform size to ensure a more consistent cooking result.
• Both fresh and frozen vegetables can be steamed. Frozen vegetables will require a longer cooking
time and should not be thawed before steaming.
• Size and shape of vegetables and personal preference may require adjustments to the advised
cooking times. For softer vegetables, allow extra cooking time.
• Do not let the water or stock in the cast iron pot touch the base of the steaming basket.
STEAMING FISH
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer on the steaming basket wrapped en papillote
(in paper wrapper) and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in colour.
STEAMING POULTRY
• Select similar sized pieces of poultry to ensure even cooking.
• For even cooking results arrange poultry in a single layer on the steaming basket.
• Remove visible fat, sinew and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check poultry is cooked by piercing the thickest part. It is cooked when the juices run clear.
STEAMING DUMPLINGS
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, cabbage or lettuce leaves under the dumplings to avoid
sticking while cooking.
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