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Steaming Guides continued
Octopus, baby 500g 10 minutes
Oysters on shell 6 5 minutes
Prawns, shelled
300g 5 minutes
Scallops on shell 6 4-5 minutes
Vongole, pippies 500g 5-6 minutes
MEAT & POULTRY
Follow these suggestions for cooking meat and poultry:
Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry.
Frozen meat and poultry should be completely thawed before steaming.
Always clean and prepare fresh meat and poultry before steaming. It is recommended to remove
any fat and skin from the poultry and fat and gristle from meat before steaming.
Arrange the smaller pieces of meat or poultry in a single layer.
Steam until the meat or poultry is well done. Check by piercing the thickest part of the poultry or
roast with a meat thermometer or with a knife or skewer to check that the centre is cooked and
juices run clear.
VARIETY WEIGHT/SIZE APPROX COOKING TIME
Chicken, pieces (skin removed) 500g 35 minutes
Chicken, breast fillets (skin removed) 500g 20-25 minutes
Hot dogs 500g 6-7 minutes
Sausages, thin 500g 12 minutes
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