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Fish and Seafood
• Frozen fish may be steamed without defrosting if separated before steaming, and the steaming
time is extended by approximately 10 %.
Foot
Trout
Tuna steaks
Bream
Rosefish fillets
Pollack fillets
Shrimps
Mussels
Squid
Lobsters
Meat, Poultry and Eggs
• Tender meat with a little fat is suited best.
• The meat should be well washed and dabbed dry, so that as little juice as possible drips out.
• Puncture eggs first.
Foot
Turkey cutlets
Chicken legs
Veal cutlets
Lamb chops
Frankfurter
sausages
Beef
sausages
Eggs soft-boiled
Eggs hard-boiled
Type
fresh
fresh
fresh, whole
fresh
fresh
frozen
in the shells
frozen
in the shells
Type
fresh
fresh
fresh
fresh
fresh
fresh
in the eggshell
in the eggshell
Ca. quantity
2 pieces, each 150 g
2 pieces, each 200 g
1 piece, 400 g
2 pieces, each 200 g
2 pieces, each 140 g
450 g
1,000 g
600 g
2 pieces
Ca. quantity
2 pieces, each 150 g
2 pieces, each 150 g
2 pieces, each 150 g
2 pieces, each 120 g
2 – 8
(pierce skins)
2 – 8
(pierce skins)
2 – 10
medium size
2 – 10
medium size
Water
Steam times
level
max.
18 – 25 min
max.
25 – 30 min
max.
17 – 25 min
min.
15 – 18 min
min.
15 – 18 min
max.
15 – 20 min
max.
18 – 25 min
max.
20 – 25 min
max.
30 – 35 min
Water
Steam times
level
max.
25 – 30 min
max.
25 – 30 min
max.
30 – 35 min
max.
25 – 30 min
min.
8 – 10 min
min.
8 – 13 min
min.
10 – 13 min
max.
15 – 20 min
Tabla de contenido
