Breville the Set & Serve LRC210 Instruction Book page 15

STEAMING FISH AND SEAFOOD
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• 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 colour.
TYPE
Fish – fillets
– whole
– cutlets
Lobster – tails
Mussels – in shell
Clams and Pipis
Prawns – in shell
Scallops
Oysters – unopened
STEAMING POULTRY
• Select similar sized pieces of poultry for even cooking.
• For even cooking results arrange poultry in a single layer.
• Remove visible fat and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check if poultry is cooked by piercing the thickest part. The poultry is cooked when the juices
run clear.
TYPE
Breast fillet
Drumstick
Thigh fillet
SUGGESTIONS AND TIPS
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed.
Remove underside of shell
Steam until just opened
Steam until just opened
Steam until pink
Steam until opaque
Steam until the top shell starts to open. If the top shell
does not completely open, it will need to be opened with
a knife.
SUGGESTIONS AND TIPS
Place skin side up (200g)
Place thickest part to outside of the steaming tray
Place thickest part to outside of the steaming tray
COOKING TIME (APPROX)
10–12 minutes
20–25 minutes
10–12 minutes
18–20 minutes
12–14 minutes
8–10 minutes
8–10 minutes
8–10 minutes
12–14 minutes
COOKING TIME (APPROX)
23–27 minutes
30–35 minutes
20–25 minutes
15