8
Meat and poultry:
•
Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat.
•
Serve steamed meat and poultry with the sauce of your choice to flavour or marinate before
steaming.
•
Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the centre
is cooked and juices run clear.
•
Sausage must be completely cooked before steaming.
Steaming Chart
Food
Type
Quantity
Water
Level
Steaming Time
Beef
½ inch slices of rump,
sirloin or fillet steak.
½ lb
Min
8 – 10 min
Chicken
Boneless breast
4 pieces - 4 oz each
Max
12 – 15 min
Drumsticks
4 pieces
Max
20 – 25 min
Lamb
Chops with or without
bones
4 chops
(3/4 inch thick)
Max
10 – 15 min
Loin cut into pieces
1 lb
Max
10 – 15 min
Pork
Tenderloin, fillet, loin
steaks or loin chops
1 lb or 4 pieces
(1/2 inch thick)
Min
5 – 10 min
Sausages
Frankfurts
1 lb
Min
11 – 13 min
Knockwurst
1 lb
Max
16 – 18 min
Fish and seafood:
•
Fish is done cooking when it is opaque and flakes easily with a fork.
•
Frozen fish may be steamed without defrosting if it is separated before steaming and the
cooking time is extended.
•
Add lemon wedges and herbs while steaming to improve flavour.
Steaming Chart
Food
Type
Quantity
Water
Level
Steaming Time
Fish, Fillets
Sole
½ lb
Min
9 – 13 min
Cod, Haddock, Trout
½ lb
Min
5 – 10 min
Fish, ¾ inch
thick steaks
Cod, Salmon
4 steaks
Max
15 – 18 min
Lobster,
Tails
Fresh meat will be opaque when
done. Cook longer if necessary.
1 or 2 tails
Max
16 – 19 min
Mussels
Fresh steaming is done when
the shells are completely open.
1 lb
Min
6 – 12 min
Oysters
Fresh steaming is done when
the shells are completely open.
6
Max
10 – 16 min
Scallops
Fresh
Stir halfway through the
steaming time. Meat will be
opaque and flaky when done.
½ lb
Min
10 – 13 min
Shrimps
Fresh Meat will be opaque when
done. Cook longer if necessary.
½ lb
Max
10 – 15 min
Summary of Contents for PT21004WHT
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