13
STEAMING
Pour the desired amount of water into the inner pot. The amount of
water determines the cooking time for steaming. (See table opposite)
Put the food in the steamer basket and place this on top of the inner
pot.
The vegetables should be washed and peeled first.
Place the lid on top, put the On/Off switch into the “I” position and
press the control at the base (as described for cooking rice).
When the water has evaporated, the appliance will automatically
switch to “warm” and the indicator light will turn on. Use oven gloves
to lift the steamer basket. It is possible to steam food while cooking
rice. This does require keeping an eye on the food.
Steaming table
The amount of water in the pot determines the cooking time. As a
guide, for 160 ml water (1 cup), the cooking time will be about
30 minutes, for 80 ml (1/2 cup), it will be 15 minutes, etc.
Food Amount Notes
Cups
water
Cooking time
Asparagus 250 g
In 12 cm
lengths
50 ml 12 min
Broccoli 250 g Florets 40 ml 10 min
Carrots 500 g Cut in pieces 80 ml 15 min
Cauliflower 500 g Florets 80 ml 15 min
Courgettes 400 g Cut in pieces 50 ml 12 min
Green beans 300 g Whole, fine 80 ml 15 min
Potatoes 600 g Cut in half 100 ml 20 min
Peas 500 g
Fresh or
frozen
80 ml 15 min
Leeks 300 g
In 10 cm
lengths
100 ml 20 min
Artichoke 500 g
Medium
sized-hearts
100 ml 20 min
Fish 500 g
Average-sized
fillets
80 ml 15 min
Shellfish 500 g
Cockles,
clams,...
100 ml 20 min
Scallops 500 g Fresh 60 ml 10 min
Shrimp,
gambas
400 g Shelled 80 ml 15 min
Hard-boiled
eggs
9 eggs
Fresh,
medium
80 ml 15 min
Soft-boiled
eggs
9 eggs
Fresh,
medium
40 ml 7 min
Chicken 500 g
Escalopes,
filets
100 ml 20 min
Sausage,
black pudding
700 g Fresh, whole 160 ml 30 min
Chinese
ravioli
300 g Fresh 80 ml 15 min
