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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 15 - • 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 instructions - • 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 using Miele steam ovens. Refer to your manual, cookbooks or Automatic Programmes for more options. All recipes have been tested using Miele accessories, including our pots, pans and range of steam trays, available online and in all Miele Experience Centres.