Operation Manual

8. Cooking times

The times quoted in the tables are intended

as a guide. Actual cooking time depends

on:

• the size and freshness of the foods;

• how full the steamer baskets are;

• the position of the steamer basket (top or

bottom);

• the temperature of the water (the times

quoted assume cold water. Cooking

time is slightly reduced with hot water);

• personal preference (food with bite or

soft).

Notes

• Stir or rearrange the cooking food

occasionally with a long cooking spoon.

• Ensure that all the pieces are about the

same size. Arrange smaller pieces on

top.

• Do not over-fill the steamer baskets by

packing food in too tightly or covering

all the holes. It must be possible for

steam to pass everywhere between the

pieces and through the holes in the

bases of the steamer baskets.

8.1 Cooking times - vegetables

• Prepare the vegetables by cutting off

thick stalks and cutting large vegetables

into similar-sized pieces.

• Leafy vegetables should be cooked for

as short a time as possible so that they

retain their colour.

• Do not season vegetables until they are

cooked.

• Frozen vegetables can be cooked like

fresh ones. For many vegetables,

cooking time is extended by a few

minutes when they are frozen.

Vegetable Quantity Cooking

time

Comments

Broccoli 400 g 10 - 15 min - Divide into florets

- Increase cooking time by about 5 min if frozen