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