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Meat and poultry
• Steaming has the advantage that all fat from cooked meat drips
into the drip tray.
• Cut the portion of meat into smaller pieces, which will cook faster.
• Add marinade and spices to the meat prior to steaming.
• Make sure that the food is fully cooked before serving. Cut the larg-
est piece of meat and make sure it is cooked throughout.
• Cook sausage conventionally prior to steaming.
• Use fresh herbs to enhance the flavour of cooked dishes.
Product
Product type
Weight/
quantity
Suggested
spices
Cooking time
[min]
Recommendations
Chicken
Fillet, boneless /
Piece of chicken
250g (4
pcs)
450g
Curry
Rosemary
Thyme
1215
3035
Remove all the fat
Pork
Sirloin, filet,
steak or pork
chops
400g
4 pcs
Curry
Lemon balm
Thyme
510
Remove all the fat
Beef
Slices, steak,
sirloin or filet
250g
Curry
Ground pepper
Thyme
810
Remove all the fat
Fish and seafood
• The fish are fully cooked when you can easily separate meat with a
fork.
• Frozen fish does not need to be thawed before steaming, simply
cook frozen fish a few minutes longer.
• Add lemon juice and herbs to enhance the flavour of fish.
Product
Product type
Weight/
quantity
Suggested
spices
Cooking time
[min]
Recommendations
Shellfish
Fresh
250g / 400g
Marjoram
Lemon balm
810
Prawns
Fresh
400g
Lemon balm
Garlic
6
Clams
Fresh
400g
Lemon balm
Garlic
810
Lobster
(tail)
Frozen
2 pieces
400 g each
Horseradish
Garlic
2022
Fish fillet
Fresh /
Frozen
250g
250g
Mustard, allspice,
marjoram
1012
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