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Potatoes, whole
Spinach
Squash
Zucchini
4.4.3
Frozen vegetables
Note: For frozen foods it is recommended to follow the manufacturer's instructions.
Food to be steam and its
amount
Brussels sprouts, corn,
carrots, cauliflour, green
beans, broccoli, peas
4.4.4
Rice, pasta, grains, outmeals
Food to be steam
and its amount
White rice, 1 cup dry
Brown rice, 1 cup dry
Barley, 1 cup dry
Pasta, 1 cup dry
Oatmeals, 1 cup dry
4.4.5
Meat
Note: When cooking meats always check the internal with a fork. Ensure meat is
thoroughly cooked before consuming. Below table is just for reference.
Food to be steam
and its amount
Chicken
breast,
boneless
Chicken
breast,
split with bone
Drumstick
and
thighs with bone
Hot dogs
Precooked
sausage
4.5
Troubleshooting
50-54
10-14
14-18
14-18
Approximately
steaming time Water level Preparation
16-20
Approximately
Water level Preparation
steaming time
33-37
40-44
40-44
38-42
8-12
Approximately
Water level Preparation
steaming time
20-24
Middle
39-44
30-34
8-12
10-14
Pierce skin with a fork several times
MAX
and Place evenly in the steaing basket.
MIN
Place evenly in the steaing basket.
Cut into 0.5 cm pieces and Place
MIN
evenly in the steaing basket.
Cut into 0.5 cm pieces and Place
MIN
evenly in the steaing basket.
Place evenly in the steaing
Middle
basket.
through steaming cycle.
Mix 1 cup rice with 1.5 cups water
MAX
and desired seasoning (no need) in
the soup bowl.
Mix 1 cup rice with 1.5 cups water
MAX
and desired seasoning (no need) in
the soup bowl.
Mix 1 cup barley with 1.5 cups water
MAX
in the soup bowl.
Mix 1 cup barley with 1.5 cups water
MAX
in the soup bowl.
Mix 1 cup barley with 1.75 cups
MIN
water in the soup bowl.
Steam until juices run clear.
Place flesh side down, steam until
MAX
juices run clear.
MAX
Steam until juices run clear.
Pierce skin and place evenly in the
MIN
steaming basket.
Pierce skin and place evenly in the
MIN
steaming basket.
11
EN
Stir
halfway
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