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STEAMING GUIDES
MEAT & POULTRY
Follow these suggestions for cooking meat
and poultry:
1. Steaming guidelines in the chart below
are for fresh and fully thawed meat
and poultry.
2. Frozen meat and poultry should be
completely thawed before steaming.
3. 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.
4. Arrange the smaller pieces of meat or
poultry in a single layer.
5. 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) 1lb (500g) 35 minutes
Chicken, breast fillets (skin removed) 1lb (500g) 20-25 minutes
Hot dogs 1lb (500g) 6-7 minutes
Sausages, thin 1lb (500g) 12 minutes
NOTE:
When steaming for a longer time,
ensure the water reservoir is filled to the
maximum MAX level on the water window
before operation commences. During
the longer cooking time ensure the water
does not fall below the minimum MIN level.
However, do not refill to the MAX level
during operation. Allow the water to reach
the MIN level then add water to align with
the TOP-UP level on the water window.
Do not refill past the TOP-UP line when
the food steamer is in operation. Excess
cooking juices will collect in the drip tray
and should be discarded once cooled.