Breville Avance BRC300 Instructions Manual page 7

Steaming foods
continued
Vegetables Preparation & Tips
Artichoke remove the hard
outer leaves and stalk
Asparagus trim, leave as spears
Beans top and tail, leave whole
Beetroot trim, do not break skin
small-medium
Broccoli cut into florets
Brussel Sprouts cut a cross in the base
Cabbage large pieces
Carrots cut into strips
Capsicums cut into strips
Cauliflower cut into florets
Celery slice into strips
Chickpeas soak for 12 hours
Corn whole corn cobs
Mushrooms whole, unwashed
Onions(pickling) peeled, leave whole
Snow peas topped and tailed
Peas fresh, peeled
frozen
Potatoes all purpose, whole
Potatoes new, whole
Sweet Potato cut into pieces
Kumara
Pumpkin cut into pieces
Spinach (English) leaves and
stems cleaned
Squash (baby) topped and tailed
Turnips peeled, sliced and
cut to 50g pieces
Zucchini sliced
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Quantity Cooking Time
(minutes)
2 medium 30-35
2 bunches 12-14
250g 13-15
300g 12-13
250g 8-10
375g 17-19
500g 10-12
3 medium 14-16
3 medium 14-16
375g 17-19
3 stalk 5-6
1 cup dried 40-45
2 small cobs 20-22
300g 8-10
6 medium 20-25
250g 4-5
250g 8-10
250g 4-5
4(150-180g each) 35-40
6(125g each) 25-30
500g 20-25
500g 20-25
1 ⁄
bunch 5
2
350g 8
350g 15-17
350g 6
Hints and tips for steaming
fish and seafood
• Season fish with fresh herbs, onions, lemon etc.
before cooking.
• Ensure fish fillets are in a single layer and do
not overlap.
• Fish is cooked when it flakes easily with a fork and
is opaque in colour.
Type Cooking Time
(minutes)
Fish - Fillets 8-10
- Whole 15-20
- cutlets 12-14
Lobster - tails 18-20
Mussels - in shell 12-14
Clams and Pipis 8-10
Prawns - in shell 8-10
Scallops 4-6
Oysters-unopened 10-12
Suggestions and Tips
Steam until opaque and easy to flake
A cutlet is cooked when the centre
bone is able to be easily removed
Remove underside of shell
Steam until well open
Steam until just opened
Steam until pink
Steam until opaque
Steam until the top shell starts to open.
If the top shell does not completely open,
it will need to be opened with a knife.
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