Instruction Manual

18
STEAMING POULTRY
• Select similar sized pieces of poultry for even
cooking.
• For even cooking results arrange poultry in a
single layer.
• Remove visible fat and skin.
STEAMING DUMPLINGS
• Fresh or frozen dumplings and savoury buns
can be steamed.
• Place small pieces of baking paper, cabbage
or lettuce leaves, under the dumplings to
avoid sticking to the steaming tray.
• To obtain a browned appearance, sear the
chicken before steaming.
• Check if poultry is cooked by piercing the
thickest part. The poultry is cooked when the
juices run clear.
Type Suggestions and tips Cooking time (minutes)
Breast fillet
Place the thickest part of the chicken fillet to
outside of the steaming tray.
30–35
Drumstick
Place thickest part to outside of the steaming tray 40–45
Thigh fillet
Place thickest part to outside of the steaming tray 28–30
Type Suggestions and tips Cooking time (minutes)
BBQ pork or chicken buns
Cook from frozen 20–22
Dumplings – frozen
Separate before cooking 18–20
Dumplings – fresh
15–16
STEAMING FISH AND SEAFOOD
• Season fish with fresh herbs, onions, lemon
etc. before cooking.
• Ensure fish fillets are in a single layer and do
not overlap.
• Fish is cooked when it flakes easily with a
fork and is opaque in colour.
Type Suggestions and tips Cooking time (minutes)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
18–20
25–30
22–24
Mussels – in shell
Steam until just opened 22–24
Clams and Pipis
Steam until just opened 18–20
Prawns – in shell
Steam until pink 18–20
Scallops
Steam until opaque 14–16