A powerful steamer designed to cook food in the highly efficient steam zone for quickest heat transfer. Designed in a unique shape for whole fish steaming.
Prepare one dish on the large steaming tray or prepare two different foods that require different steaming time in two separate steaming baskets with a synchronised finish setting. Separate cooking vessels eliminates cross contamination of flavors.
- Rapid start 30 second turbo steam
- 45 minutes electronic timer
- Dishwasher safe steam tray and stainless steel baskets
- Boil dry safety cutoff
- 15 minutes keep warm function
- Includes 2 stainless steel steam baskets
- Aluminium in construction
- 110 – 120 Volts
Assembly was extremely easy, I washed the unit in warm soapy water as instructed. I then did the water hardening test and set the steamer to the corresponding level. This is where things got a little tricky. Adjusting the steamer settings was a little confusing for me, I read the instructions over and over again but they made no sense. I finally decided to put the instructions aside and just look at the unit and use common sense. From here things started to go pretty smoothly.
When I first read the instructions for the Steam Zone, Breville suggested to steam many types of fish/lobster/crab which worried me because my family does not eat fish nor seafood. What was I going to use this appliance for?
With a little bit of research I was amazed at what could be steamed:
Steamed meats retain most of their volume and moisture. For example, beef and lamb steam very well; tougher-textured meats may prove more difficult.
Chicken and Small Game Birds
Some poultry products, such as boneless chicken breasts, are ideal for steam cooking. Steam small whole birds such as pheasant and Cornish hens as well. Marinate the poultry first, or add flavorful vegetables. Cut through the poultry’s top and bottom surfaces to ensure more even cooking.
Properly steamed vegetables provide a cornucopia of nutrients. Vegetable steaming times vary with the type or size of vegetables. For example, a denser vegetable such as carrots requires more steaming time than broccoli. Vegetables are correctly steamed when you easily slip a thin-bladed knife into the thickest part of the vegetable.
The steaming time will vary depending on the size of your eggs, how cold your eggs are, to begin with, and how soft or firm you like your hard cooked eggs. So you may need to experiment to find the right timing for your situation.
Boiled rice remains fully submerged in liquid for the cooking time whereas steamed rice relies on the heat of trapped vapors to soften the grains. For a softer texture or shorter cooking time, you can soak your rice for 30 minutes before you cook it. This preserves some of the aroma and flavors of the longer-grain varieties such as jasmine.
Breads and Cakes
Yes, you read correctly! Steamed bread or cake is cooked above water in a pot rather than in the dry heat of the oven. Steaming it makes it flavorful and ultramoist rather than gummy or packed with fat. In earlier days, ovens were uncommon. Even in some parts of the world today, steaming is the only way some people are able to get their daily bread/cakes.
Such an amazing appliance to have! Just set it and forget it. I put this chicken in, set the timer for 30 minutes on high and walked away. While my supper was cooking I was able to load the dishwasher, finish folding my laundry and set my table rather than stand there flipping my chicken.
Being a bigger family I have yet to find the need for the steamer baskets, they have not come of use to me yet. Even if some of our family members leave, we still like to cook extra for lunches, therefore the portions don’t reduce.
Cleaning the unit is extremely easy thanks to its aluminum design. Gone are the days where carrots tint my plastic steamer. I truly believe that Breville has reinvented the steamer.