Operation Manual

9
3. Salt and season vegetables after steaming for best results.
4. Frozen vegetables should not be thawed before steaming.
Vegetable Type Weight/Num
ber Pieces
Suggested
Flavoring
Cooking
time
(Minutes
)
Recommendations
Artichokes Fresh 3 medium Garlic
Tarragon
Dill weed
45-50 Cut off the base
Asparagus Fresh
Frozen
(Green)
400g
400g
Lemon balm
Bay leaves
Thyme
13-15
16-18
Cross over the asparagus
stalks to let the steam through
Broccoli Fresh
Frozen
400g
400g
Garlic
Crushed red pepper
Tarragon
16-18
15-18
Carrots (sliced) Fresh 400g Anise
Mint
Dill weed
20-22 Stir halfway through cooking
time
Cauliflower Fresh
Frozen
400g
400g
Rosemary
Basil
Tarragon
16-18
18-20
Stir halfway through cooking
time
Spinach Fresh
Frozen
250g
250g
Chervil
Thyme
Garlic
8-10
18-20
Stir halfway through cooking
time
Beans Fresh 400g Caraway seed
Dill seed
Savory
18-20 Stir half way through cooking
time
Peas Fresh;
podded
Frozen
400g
400g
Basil
Marjoram
Mint
10-12
15-18
Stir half way through cooking
time
Potatoes, Red
-Halved
Fresh 400g Chervil
Chives
Dill weed
20-22
MEAT AND POULTRY
1. Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat. Meat suitable for grilling
is ideal for steaming.
2. Serve steamed meat and poultry with flavorsome sauces or marinade before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer to check that the
center is cooked and juices run clear.
4. Sausage must be completely cooked before steaming
5. Use fresh herbs while steaming to add flavor
Food Type Weight/Num
ber Pieces
Suggested
Flavoring
Cooking
time
(Minutes
)
Recommendations
Chicken Boneless
fillet,
Joint
250g (4pc.)
450g
Curry
Rosemary
Thyme
12-15
30-35
Trim off all fat
GB
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