Practical tips
Steaming
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Food | Programme | Temperature | Duration | |
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Vegetables |
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Beans, green | ° Steam with pressure | 120 | 3 | - 5 |
Brussels sprouts | " | 120 | 6 | - 8 |
Cabbage, red or green, chopped | " | 120 | 4 | - 6 |
Cauliflower, florets | " | 120 | 3 | - 5 |
Kohlrabi, batons | " | 120 | 3 | - 5 |
Leeks, sliced | " | 120 | 2 | - 3 |
Potatoes, in their skins | " | 120 | 12 | - 14 |
Potatoes, peeled and quartered | " | 120 | 6 | - 8 |
Sliced carrots | " | 120 | 3 | - 4 |
Broccoli, florets | P Steam without pressure | 100 | 4 | - 6 |
Asparagus | " | 100 | 8 - 10 | |
Peas | " | 100 | 3 | - 5 |
Zucchini | " | 100 | 2 | - 4 |
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Meat |
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Beef goulash | ° Steam with pressure | 120 | 20 | - 25 |
Pork cutlets | " | 120 | 3 | - 4 |
Chicken breast | P Steam without pressure | 100 | 6 | - 8 |
Turkey roulade | " | 100 | 12 | - 15 |
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Fish and shellfish |
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Cod, steaks | P Steam without pressure | 100 | 4 | - 8 |
Monkfish | " | 85* | 8 - 10 | |
Mussels | " | 90* | 10 | - 12 |
Plaice | " | 85* | 8 - 10 | |
Salmon, fillet | " | 100 | 4 | - 6 |
Sea trout | " | 100 | 12 | - 14 |
Trout, whole | " | 100 | 10 | - 12 |
Tuna steak | " | 100 | 3 | - 4 |
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* This temperature is not the same as the recommended temperature.
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