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Steaming
Food Programme Temperature
in °C
Duration
in minutes
Vegetables
Beans, green ° Steam with pressure 120 3-5
Brussels sprouts " 120 6-8
Cabbage, red or green, chopped " 120 4-6
Cauliflower, florets " 120 3-5
Kohlrabi, batons " 120 3-5
Leeks, sliced " 120 2-3
Potatoes, in their skins " 120 12-14
Potatoes, peeled and quartered " 120 6-8
Sliced carrots " 120 3-4
Broccoli, florets P Steam without pressure 100 4-6
Asparagus " 100 8-10
Peas " 100 3-5
Zucchini " 100 2-4
Meat
Beef goulash ° Steam with pressure 120 20-25
Pork cutlets " 120 3-4
Chicken breast P Steam without pressure 100 6-8
Turkey roulade " 100 12-15
Fish and shellfish
Cod, steaks P Steam without pressure 100 4-8
Monkfish " 85* 8-10
Mussels " 90* 10-12
Plaice " 85* 8-10
Salmon, fillet " 100 4-6
Sea trout " 100 12-14
Trout, whole " 100 10-12
Tuna steak " 100 3-4
* This temperature is not the same as the recommended temperature.
Practical tips
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