Cut out cutting out your steamer liner with baking paper. Grab a pack of Varoma liners. They’re ready-made to fit and mould perfectly to the Varoma tray, and non-stick to peel away easily for a quick mess-free clean-up.

So many of our absolute favourite Varoma recipes call for a steamer liner, so we’ve made our liners available as plain or vented Varoma sheets to fit the steaming task.

For steaming fish and retaining all the juices to stop it drying out, grab one of the plain Varoma liners. Also ideal for cooking omelettes, cheesecake or cous cous.

For steaming dumplings, bao buns or vegetables, reach for the vented Varoma sheets. And there’s no need to grease the tray when you use the sheets, so they’re healthier too.

Depending on the dish you’re making, you can use the plain or vented steamer liners wet or dry. We recommend a dry Varoma liner for steaming cheesecake, dim sum or omelettes, and wet Varoma sheets for steaming salmonfish, meatballs or dumplings. Just run under the cold tap, squeeze out the excess water and insert the liner into one of the Varoma steaming trays. Job done!

Fits perfectly in all Varoma trays, you can use these sheets wet or dry.

Try these recipes with the vented sheets.

Try these recipes with the plain sheets

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