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Preparation Type Quantity
Cooking time
and program
Recommendations
Meat - Poultry
Chicken
breast
Fresh boneless 6 pieces / 1 kg 28 min / P2
Small pieces 1 kg 28 min / P2
Chicken thighs Fresh whole 4 pieces 40 min / P2
Turkey escalopes Thin slices 600 g 30 min / P2
Pork tenderloin Fresh
2 pieces /
1.2 kg
55 min / P2
Whole. First, place 1 litre
of water in the bowl
Slices of lamb Fresh
3 pieces /
600 g
25 min / P2
Sausages
Knackwurst 10 pieces 15 min / P2
Frankfurters 6 pieces 25 min / P2
Toulouse 6 pieces 35 min / P2
Fish / seafood
Fish fillets
Fresh 1.2 kg 22 min / P2
Frozen 600 g 22 min / P2
Whole fish Fresh 800 g 30 min / P2 (e.g. 2 sea bream)
Mussels Fresh 1.5 kg 23 min / P2 1.5 kg (maximum)
King Prawns Fresh 800 g 18 min / P2 Whole and defrosted
Scallops Fresh 500 g 15 min / P2
Frozen meat and frozen shellfish must be completely defrosted before steaming.
Do not overload the steamer with food so that the steam is able to circulate.
To give poultry, meat and fish plenty of flavour, you can make marinades such as blends of herbs,
wine or barbecue sauce or blends of spices.
Cooking meat and fish
EN
(cooking times using the external steam basket or upper steam tray)
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