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Wash meat properly and dab it dry, so that as little juice as possible drips out.
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Always place meat below other food types.
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Puncture eggs before you put them in the steamer.
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Never steam frozen meat, poultry or seafood. Always let frozen meat, poultry or seafood thaw
completely before you put it in the steamer.
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If you use more than one steaming bowl, condensation drips from the upper steaming bowl or
bowls into the lower steaming bowl. Make sure the flavour of the food in the different steaming
bowls go well together.
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You can also use the rice/soup bowl to prepare vegetables in sauces or to poach fish in water.
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Leave gaps between the pieces of food. Put thicker pieces nearer the outside of the steaming
bowl.
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If the steaming bowl is very full, stir the food halfway through the steaming process.
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Small amounts of food require a shorter steaming time than large amounts.
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If you only use one steaming bowl, the food requires a shorter steaming time than when you
use 2 or 3 steaming bowls.
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Food in the lowest steaming bowl is ready more quickly than food in the higher steaming bowls.
If you use more than one steaming bowl, let the food cook 5-10 minutes longer. Make sure that
the food is well done before you eat it.
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You can add food during the steaming process. If an ingredient needs a shorter steaming
time, add it later.
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If you lift the lid, steam escapes and steaming takes longer.
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If the food is not done, set a longer steaming time. You may need to put some more water in
the water tank.
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