Menu Charts; Steaming Vegetables; Meat And Poultry - Tricity Bendix S1 Instruction Manual

Menu Charts

STEAMING VEGETABLES

Cut off thick stems from cauliflower, broccoli and
cabbage.
Steam leafy, green vegetables for the shortest possible
time as they lose colour easily.
VEGETABLE TYPE QTY
ARTICHOKES Fresh 3 Med.
Fresh 400g
ASPARAGUS
Frozen 400g
BABY
Fresh 230g
SWEETCORN
Fresh, whole 400g
BEANS, green
Frozen 400g
BEANS, runner Fresh, slices 400g
Fresh, florets 400g
BROCCOLI
Frozen 400g
CABBAGE Fresh, sliced 400g
Fresh,
CARROTS 400g
1/4 in slices
Fresh, florets 400g
CAULIFLOWER
Frozen 400g
Fresh,
COURGETTES 400g
1/4in slices
MUSHROOMS,
Fresh 200g
button
PEAS Frozen 400g
POTATOES, Fresh, very
400g
new small
SPINACH Fresh 250g
Salt and season vegetables after steaming.
Frozen vegetables should not be thawed before
steaming.
TIME SPECIAL NOTES
45-50 min Cut off base.
13-15min Lie flat in basket. Criss-cross 2nd layer
16-18min to allow steam flow.
30-35min Stir halfway through steam time.
38-40min
Stir halfway through steam time.
25-28min
45-50min Stir halfway through steam time.
16-18min Remove stalk.
15-18min Stir halfway through steam time.
35-40min Stir halfway through steam time.
20-22min
Stir halfway through steam time.
16-18min
Stir halfway through steam time.
18-20min
15-18min
Stir halfway through steam time.
Stir halfway through steam time.
12-15min
Use stock for gravy, sauce or stock.
15 - 18min
Stir halfway through steam time.
Turn each potato over halfway
20-22min
through cooking.
8-10min
Stir halfway through steam time.

MEAT AND POULTRY

S
teaming allows the fat to drip away during cooking.
Choose tender lean cuts of meat and trim off all fat.
Meat suitable for grilling is ideal for steaming.
Use fresh herbs while steaming to add flavour.
Thoroughly cook all food before serving. Pierce with a
knife or skewer to check that the centre is cooked and
juices run clear.
TYPE
FOOD QTY
Frozen 250g
FISH, fillets
Fresh 250g
FISH, Cod, salmon 250/400g
in thick steaks Tuna 250/400g
CLAMS Fresh 400g
LOBSTER, tails Fresh 2 tails
MUSSELS Fresh 400g
OYSTERS Fresh 6
SCALLOPS Fresh 400g
Sliced Rump/
BEEF 250g
Sirloin/Fillet
CHICKEN Boneless Breast 4 pieces
CHICKEN Drumsticks 4 pieces
Chops with or 4 chops
LAMB
without bone 25mm thick
Loin cut into
LAMB 400g
pieces
Tenderloin, fillet, 400g
PORK
loin chops/steaks 25mm thick
FISH
Fish is cooked when it is opaque and flakes easily with
a fork.
Frozen fish may be steamed without defrosting if the
pieces are separated before steaming and the
cooking time is extended.
Add lemon wedges and herbs while steaming to
improve flavour.
TIME SPECIAL NOTES
10-12min Fish is cooked when it is opaque
and flakes easily with a fork.
6-8 min
Fish is cooked when it is opaque
10-12min
and flakes easily with a fork.
12-15min
Layer shells for best steam flow . Clams
See notes
are done when shells are fully open.
Meat will be opaque when done.
20-22min
Cook longer if necessary. .
Steaming is done when
8-10min
shells are completely open.
Steaming is done when
16-10min
shells are completely open.
Stir halfway through steam time. Meat
8-10min
is opaque and flaky when done.
Trim off all fat. Cooking is complete
8-10min
when beef has a firm texture.
Remove skin before cooking. Layer
12-15min
for maximum steam flow.
After steaming brown skin under grill,
25min
if desired.
10-15min Trim off all fat.
Trim off all fat.
10-15min
5-10min Trim off all fat.