Steaming Poultry - Breville the Multi Chef BRC600 Instruction Booklet

STEAMING
HINTS ANd TIPS FOR STEAMING
FISH ANd SEAFOOd
• Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE SUGGESTIONS ANd TIPS
Fish – fillets Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
– whole
– cutlets
Lobster – tails Remove underside of shell
Mussels – in shell Steam until just opened
Clams Steam until just opened
Prawns Steam until pink
- in shell
Scallops Steam until opaque
HINTS ANd TIPS FOR

STEAMING POULTRy

• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry
in a single layer.
TyPE SUGGESTIONS ANd TIPS
Breast fillet Place skin side up
Drumstick Place thickest part to outside of the steaming tray
Thigh fillet Place thickest part to outside of the steaming tray
• Ensure fish fillets are in a single layer
and do not overlap.
• Fish is cooked when it flakes easily with
a fork and is opaque in color.
• Remove visible fat and skin.
• To obtain a browned appearance,
sear the chicken before steaming.
• Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.
COOKING TIME
(MINUTES)
8-10
15-20
12-14
18-20
12-14
8-10
8-10
4-6
COOKING TIME
(MINUTES)
20-25
30-35
18-20
23