Instruction manual

and replace the lid. Caution: beware
of escaping steam.  ere is a danger of
scalding.
 e liquid draining into the collection tray –
during the steaming process can be used
for sauces etc.
12
Type of food
We i g h t
(in g)
Steaming time
(in minutes)
Remarks
Fish  llet fresh 250 8 prepare prior to steaming
Fish steak eel, herring 250 10 prepare prior to steaming
Lobster fresh 2 pieces 6:30
Mussels, clams fresh 500 8
Chicken parts boneless 500 10 remove fat
Mutton steak 500 11 remove fat
Pork steak 500 13 remove fat
Beef steak 500 11 remove fat
Cauli ower fresh 500 14
turn midway through the
steaming process
Potatoes fresh 500 14
turn midway through the
steaming process
Spinach fresh 250 7
Vegetables fresh 250 8
Mushrooms fresh 250 12
turn midway through the
steaming process
Rice 375 32
 ll the rice container with
375ml of cold water  rst
 e cooking/steaming times listed are approximate times only, as each food to be steamed is of
di erent nature and consistency.