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To steam chicken and poultry using your
VitaSteam Deluxe, the following are some handy
hints:
1. Select pieces of poultry of similar size for even
cooking.
2. Arrange poultry in a single layer, to facilitate
even cooking.
3. Removal of fat and the removal of skin is
recommended.
4. If some colour is desired, brown poultry 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.
Poultry.
11
APPROX.
TYPE QUANTITY
TIME
SUGGESTIONS
IN
MINUTES
Breast, on Bone 250gms (2 pieces) 38 - 41 Flesh side down.
Drumstick 500gms (4 pieces) 33 - 36 Thickest part to outside of
Steamer tray.
Thighs, on Bone 500gms (4 pieces) 33 - 36 Thickest part to outside of
Steamer tray.
Poached Breast 500gms (2 pieces) 42 - 45 Poach in Rice Cooker bowl.
Boneless
Chicken, whole 1.3kg 50
Duck, pieces 500gms (4-6 pieces) 47 - 50 Remove all visible fat
Quail, whole 500gms (6 pieces) 22 - 25
Whole breast 200gms (1 side of breast) 38-45
fillet
POULTRY: Guide to Steaming Time.