Kambrook KFS300 - Manual (Page 11)

11
Kambrook Essentials Food Steamer
Steaming Chart
All recipes and information provided
in steaming charts rely on the
preceding assembly instructions
being followed, for example, the
element protection cover should be
placed over heating element, the
water reservoir filled with water to the
maximum level, the liquid collection
container inserted onto the steamer
base then steamer basket/s, layer
support rings and lid are then placed
on top. The rice/sauce cooking bowl
and egg cooking tray can be utilised
when required.
Vegetables
1. Clean the vegetables thoroughly.
Cut off stems, trim, chop and
peel if required.
Type/Vegetable Weight/Size Approx. Cooking Time
Asparagus spears 2 bunches 15 minutes
Artichokes whole 3 to 4 25-30 minutes
Beans, cut or whole 250g – 500g 10-12 minutes
Beetroot, cleaned, trimmed 1 bunch (approx 4) 30-35 minutes
Broccoli, florets 500g 10-12 minutes
Bok Choy 350g 5-7 minutes
Brussel Sprouts 500g 12-14 minutes
Cabbage, cut into wedges 500g 10-12 minutes
Capsicums, trimmed,sliced 3 or 4 8-9 minutes
Carrots, sliced 500g 12-14 minutes
Cauliflower, florets 500g 12-14 minutes
Celery, thickly sliced 250g-500g 10 minutes
Corn, whole 3 10 minutes
2. Smaller, even-sized pieces of
vegetables will steam faster than
larger pieces.
3. Estimated steaming times are
listed in chart below however
the freshness, quality and size
of the food, as well as personal
preference, will effect how
quickly ingredients will take to
steam. Adjust water amounts and
cooking times as desired.
4. Steaming time will decrease
slightly if steaming smaller portions.
5. If steaming vegetables that have
been frozen always separate and
stir once during steaming.
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