Breville Syncro Rice Cooker Instructions For Use Manual page 9

Steaming foods
continued
Hints and tips for 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 Cooking time
(mintues)
Fish – fillets 18-20
– whole 25-30
– cutlets 22-24
Lobster – tails 28-30
Mussels – in shell 22-24
Clams and Pipis 18-20
Prawns – in shell 18-20
Scallops 14-16
Oysters – unopened 20-22
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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
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.
• Remove visible fat and skin.
Type Cooking time
(mintues)
Breast fillet 30-35
Drumstick 40-45
Thigh fillet 28-30
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns
can be steamed.
• Place small pieces of baking paper, or cabbage or
lettuce leaves, under the dumplings to avoid
sticking to the steaming tray.
Type Cooking time
(mintues)
BBQ pork or chicken buns 20-22
Dumplings – frozen 18-20
Dumplings – fresh 15-16
• 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.
Suggestions and tips
Place skin side up
Place thickest part to outside of stainless steel steaming tray
Place thickest part to outside of stainless steel steaming tray
Suggestions and tips
Cook from frozen
Separate before cooking
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