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Steaming guidelines
Note: quantities stated are based on combined capacities of steam tray base and shelf.
Food Maximum
Quantity
Preparation Recommended
cooking time (mins)
New potatoes 1.6kg Wash and cut larger
ones into smaller pieces
25 – 35
Beans
Green or runner
600g Trim and thinly slice 15 – 25
Broccoli 800g Cut into florets 15 – 25
Cauliflower 1.5kg Cut into florets 15 – 25
Carrots 800g Thinly slice 20 – 30
Sweet potato 1.5kg Cut into 3cm cubes 20 – 30
Chicken,
Boneless breast
12
(2kg)
20 – 30
Fish,
Fillets or steak
8
(1.4kg)
20 – 25
Whole fish (e.g. trout) 600g Clean, gut and scaled 20 – 30
Sweet steamed pudding
(homemade)
1.2 litre
(14cm diameter)
pudding basin
1½ – 2 hrs
Top up with water after 1hr
Suet pudding
(homemade)
Beef or lamb
1.2 litre
(14cm diameter)
pudding basin
1½ – 2 hrs
Top up with water after 1hr
21


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