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Food steaming table

Food to be 

steamed

Amount

Suggested herbs/spices for flavour 

booster

Steaming time 

(min)

Asparagus

400g

Lemon balm, bay leaves, thyme

13-15

Broccoli

400g

Garlic, crushed red chilli, tarragon

16-18

Cauliflower

400g

Rosemar y, basil , tarragon

16-18

Chicken fillet

250g

Curr y, rosemar y, thyme

30-35

Fish fillet

250g

Dr y mustard, allspice, marjoram

10-12

Soup

250ml

Herbs/spices to taste

12-16

Eggs

6-8

-

15

Preset steaming times of menu buttons (Fig. 18)
Tips for steaming food
Vegetables and fruits

 - Cut off thick stems from cauliflower, broccoli and cabbage.

 - Steam leafy, green vegetables for the shor test possible time, because they lose colour easily.

 - Do not thaw frozen vegetables before you steam them.

Meat, poultry, fish, seafood and eggs

 - Tender pieces of meat with a little fat are most suitable for steaming.

 - Wash meat properly and dab it dr y, so that as little juice as possible drips out.

 - Always place meat below other food types.

 - Puncture eggs before you put them in the steamer.

 - Never steam frozen meat, poultr y or seafood. Always let frozen meat, poultr y or seafood thaw 

completely before you put it in the steamer.

 - If you use the duo bowl, condensation drips from the duo bowl into the steaming bowl. Make 

sure the flavours of the food in the duo bowl and the steaming bowl go well together.

 - Leave gaps between the pieces of food. Put thicker pieces nearer the outside of the steaming 

bowl.

 - If the steaming bowl is ver y full, stir the food halfway through the steaming process.

 - Small amounts of food require a shor ter steaming time than large amounts.

 - You can add food during the steaming process. If an ingredient needs a shor ter steaming 

time, add it later. Make sure that the food is well done before you eat it.

 - If you lift the lid, steam escapes and steaming takes longer.

 - Food continues to be steamed for some time when the steamer switches to the keep-warm 

mode, so if the food is already ver y well done, remove it from the steamer when the steaming 

menu is finished.

 - If the food is not done, set a longer steaming time. You may need to put some more water in 

the water tank.

Flavour Booster

 - Thyme, coriander, basil, dill, curr y and tarragon are some of the herbs and spices that you can 

put in the Flavour Booster. You can combine them with garlic, caraway or horseradish to 

enhance flavour without adding salt. We advise you to use 1/2 to 3tsps of dried herbs or spices. 

Use more if you use fresh herbs or spices. 

Note: For more tips about herbs, and spices to use in the Flavour Booster, see the food steaming table 

above.

EnglisH

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