Meat And Poultry - Oster DESIGNER 4711 Instruction Manual & Recipes

MEAT AND POULTRY

Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle
l
heat only choose tender, lean cuts of meat and trim off all fat. Steam in Steam Bowl for best results
Serve steamed meat and poultry with flavorsome sauces or marinate before steaming.
l
Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the center is
l
cooked and juices run clear.
Sausage must be completely cooked before steaming.
l
T Y P E
BEEF
rump, sirloin or
CHICKEN Boneless breast
Drumsticks
CHICKEN
LAMB Chops with or
without bone
Loin cut Into
pieces
P O R K
loin steaks or
l o i n c h o p s
SAUSAGES Frankfurters
(precooked)
Knockwurst
RICE/GRAINS
Cook rice and required quantity of liquid together in the Rice Bowl.
l
2 cups uncooked rice will make 5 cups cooked rice. Follow recipes below.
l
WATER
LEVEL
MIN
4 pieces MAX
4 oz each
4 pieces MAX
4 chops MAX
(314-m thick)
1 lb.
MAX
MIN
thick)
1 lb. MIN
1 lb. MAX
STEAM TIME SPECIAL NOTES
Trim off all fat.
Steamed beef has
a firm texture
12-15 min. Remove skin
before cooking.
Layer for maximum
steam flow.
20-25 min. After steaming
brown skrn in
oven, if desired.
Trim off all fat.
IO-15 min. Trim off all fat
Trim off all fat.
Pierce skins
before steaming.