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Steaming Guide
The provided tables are formulated using 6 measuring cups of water, which will require around 12
minutes to reach boiling point. Please note that this time is not factored into the cooking
durations mentioned.
Steaming Vegetables:
• Smaller pieces will steam faster compared to larger pieces.
• To ensure consistent cooking results, vegetables should be of uniform size.
• Both fresh and frozen vegetables can be steamed, but note that frozen ones will take longer to
cook. If using frozen vegetables, there is no need to thaw them before cooking.
• Depending on the size, shape of vegetables, and personal preference, you might need to adjust
the recommended cooking times. To achieve a softer vegetable texture, you may need to extend
the cooking duration.
• Make sure the water or stock in the removable cooking bowl does not reach the steaming tray.
FOOD TYPE
Green vegetables
Peas - frozen
Corn
Root vegetables
Chicken
Breast
Thigh
Drumstick
Fish
Fillets
Whole
Cutlets
Dumplings - Frozen
Dumplings – Fresh
COOKING TIME (APPROX.)
3-6 minutes
4-8 minutes
10-15 minutes
10-15 minutes
10-20 minutes
20-30 minutes
20-40 minutes
8-20 minutes
20-35 minutes
15-25 minutes
10-15 minutes
15-20 minutes
QUANTITY
PREPARATION AND TIPS
250g
Fresh
1 cup
Frozen
2 small cobs
Whole corn cobs
200-400g
Peel and cut into 3-5cm pieces
250g
Place the thickest part
towards the outside of the
steaming basket
250g
Steam until opaque and easy to
flake. A cutlet is cooked when
the centre bone is able to be
easily removed
Single layer in
Cook from frozen
steaming basket
Single layer in
Lightly spray the
steaming basket
steaming basket
17
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