Foot Type Ca. quantity Water Steam times
level
Trout fresh 2 pieces, each 150 g max. 18 – 25 min
Tuna steaks fresh 2 pieces, each 200 g max. 25 – 30 min
Bream fresh, whole 1 piece, 400 g max. 17 – 25 min
Rosefish fillets fresh 2 pieces, each 200 g min. 15 – 18 min
Pollack fillets fresh 2 pieces, each 140 g min. 15 – 18 min
Shrimps frozen 450 g max. 15 – 20 min
Mussels in the shells 1,000 g max. 18 – 25 min
Squid frozen 600 g max. 20 – 25 min
Lobsters in the shells 2 pieces max. 30 – 35 min
Foot Type Ca. quantity Water Steam times
level
Turkey cutlets fresh 2 pieces, each 150 g max. 25 – 30 min
Chicken legs fresh 2 pieces, each 150 g max. 25 – 30 min
Veal cutlets fresh 2 pieces, each 150 g max. 30 – 35 min
Lamb chops fresh 2 pieces, each 120 g max. 25 – 30 min
Frankfurter fresh 2 – 8 min. 8 – 10 min
sausages (pierce skins)
Beef fresh 2 – 8 min. 8 – 13 min
sausages (pierce skins)
Eggs soft-boiled in the eggshell 2 – 10 min. 10 – 13 min
medium size
Eggs hard-boiled in the eggshell 2 – 10 max. 15 – 20 min
medium size
Fish and Seafood
• Frozen fish may be steamed without defrosting if separated before steaming, and the steaming
time is extended by approximately 10 %.
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.
