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For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
MINIMUM APPROXIMATE
TYPE QUANTITY WATER COOKING TIME SUGGESTIONS
(1 cup = 250ml) (minutes)
Breast fillet 500g 1
1
/
2
12-14 Place the thickest part
towards the outside of the
basket and season.
Pieces – bone in 500g (approx. 4) 1
1
/
2
15-25 Place the thickest part
towards the outside of the
basket and season.
Steaming Poultry