Steaming
Food
Steam cooking Temperature (°C)
Cooking containers
Duration (minutes) Perforated
Unperforated steam container
steam container
Grains (ratio to water) Basmati rice (1:1.5)
100 100 100 100 100 100 100 100 100 100 100
15 15 15
- - - - - - - - - - - - - - -
• • • • • • • • • • • • • • •
Jasmine rice (1:1.5)
Japanese short grain rice (1:1.5)
Brown rice (1:1)
25-30
Bulgur, coarse (1:1.5)
9
Couscous (1:1)
Check recipe
Polenta (1:3) Quinoa (1:1) Lentils (1:2)
10 15
10-20 10-15
Porridge (1:1.5)
Pasta (covered in water)
See pack
Beans (soaked overnight and covered with water) Chickpeas 100
50-70 50-60 45-60 50-60
Haricot beans Black beans Kidney beans
100 100 100
Fruit Berries
100 100
1 3 3
• • • • • • • • • • • • • • • • • • • • • • • •
- - - - - - - - - - - - - - - - - - - - - - - -
Apples, quartered Apricots, halved
90
Pears, halved
100 100 100 100 100 100 100 100 100 100 100 100 100 100
5-10 8-12
Quinces Rhubarb
2-5
Vegetables Green beans
3-6
Beetroot, halved Broccoli, florets Carrot, chopped Cauliflower, whole Corn, on the cob
50
2-4
6
25-30
10
Fennel, sliced Leek, sliced
4-5
2
Potatoes, medium, peeled
25-30
Pumpkin, chopped Spinach, bunch Skinning tomatoes
3-5
2 1 2 2
95
Sugar snaps
100 100
Zucchini, sliced
Eggs (from 700 g pack, free range and cold from the fridge) Soft egg 100 2-4
Medium egg
100 100
6
Hard egg Sous-vide
8-10
65
30-45
“Poached” style (cracked into a greased cup)
90
2-4
•
-
Proteins Chicken breast
85 85 85 85 75 90 60
15-20 10-20
• • • •
- - - -
Whole medium fish
Fish fillet, 2 cm
4-8 1-3
Prawns
Other Heating damp towels
2 1
•
-
Gelatine
-
•
Recrystallising honey
90
•
-
Sweating onions Sterilising jars
100 100
4
-
•
15
•
-
This is a small sample of what you can Steam in Miele steam ovens. Refer to your manual, cookbooks or Automatic Programmes for more options.
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