Times for the Greek Steamer

Vegetables

Vegetables	Quantity	Cooking time	Notes
Broccoli	400 g	10–15 minutes	separate into florets; if frozen, the cooking time increases by about 5 minutes; after half the cooking time has elapsed, stir/rearrange
Cauliflower	400 g	15–20 minutes	separate into florets; if frozen, the cooking time increases by about 5 minutes; after half the cooking time has elapsed, stir/rearrange
Green beans	400 g	25–30 minutes	if frozen, the cooking time increases by about 5 minutes; after half the cooking time has elapsed, stir/rearrange
Brussels sprouts	400 g	20–25 minutes	after half the cooking time has elapsed, stir/rearrange
Cabbage	400 g	35–40 minutes	fresh and finely chopped; after half the cooking time has elapsed, stir/rearrange
Carrots	400 g	20–25 minutes	fresh, cut into rounds; after half the cooking time has elapsed, stir/rearrange
Peas	400 g	15–20 minutes	after half the cooking time has elapsed, stir/rearrange
Zucchini	400 g	20–25 minutes	fresh, cut into rounds; after half the cooking time has elapsed, stir/rearrange
Spinach	400 g	15–20 minutes	after half the cooking time has elapsed, stir/rearrange

The vegetable table continues (the product names for this part are not visible in the clipping):

• 15–20 minutes — fresh, cut into pieces or small whole heads; after half the cooking time has elapsed, stir/rearrange
• 30–40 minutes — fresh, peeled and cut into quarters; after half the cooking time has elapsed, stir/rearrange
• 35–40 minutes — fresh and peeled, whole
• 15–20 minutes — arrange an even layer in the steaming bowl, and on top, crosswise, you can place a 2nd layer

Fish

Fish	Quantity	Cooking time	Notes
Fish fillet	250 g	10–15 minutes	fresh
Fish fillet	250 g	15–20 minutes	frozen
Salmon cutlets	400 g	10–15 minutes	if frozen, the cooking time increases by about 5 minutes
Tuna cutlets	400 g	15–20 minutes	if frozen, the cooking time increases by about 5 minutes
Mussels	400 g	10–15 minutes	cook only fresh and closed mussels; the mussels are done when the shells have fully opened
Shrimp	400 g	10–15 minutes	after half the cooking time has elapsed, stir/rearrange
Lobster tails	2 pieces	20–25 minutes

Meat

Meat	Quantity	Cooking time	Notes
Beef	250 g	10–15 minutes	in pieces, e.g. steak, roast beef
Small meatballs	500 g	22–24 minutes	from beef or mixed mince
Pork	400 g or 4 pieces	10–15 minutes	in pieces, e.g. fillet, loin
Lamb	4 pieces	15–20 minutes	in pieces, e.g. chops, fillet
Frankfurters, sausage	400 g	10–15 minutes	only prick the skin of already-boiled/blanched frankfurters and sausage, e.g. pork frankfurters, country sausage, plain sausage, hot-dog frankfurters, etc., before cooking
Chicken breasts	400 g	15–20 minutes	before cooking remove the skin; the meat must definitely be well cooked

Rice

Rice	Quantity	Cooking time	Notes
White rice — plain	1 cup	45–50 minutes	add 1.5 cups water
White rice — long-grain	1 cup	50–55 minutes	add 1.75 cups water
Natural (brown) rice — plain	1 cup	40–45 minutes	add 2 cups water
Natural (brown) rice — blanched	1 cup	45–55 minutes	add 1.5 cups water
Mixed long-grain and wild rice — plain	1 cup	55–60 minutes	add 1.5 cups water
Pre-processed quick-cook rice	1 cup	20–25 minutes	add 1.75 cups water
Ready rice (pre-cooked, dried and in bags)	1 cup	12–15 minutes	add 1.5 cups water
Rice with milk (rice pudding)	100 g + 30 g sugar	75–80 minutes	instead of water, the corresponding amount of warm milk

8.5 Cooking time for eggs

Eggs	Quantity	Water quantity	Cooking time	Notes

(The egg table header appears at the bottom of the page; the table body is not visible in the clipping.)