Breville Rice Box Instruction Manual page 18

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.
Type
Fish – fillets
– whole
– cutlets
Mussels – in shell
Clams and Pipis
Prawns – in shell
Scallops
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
Breast fillet
Drumstick
Thigh fillet
STEAMING DUMPLINGS
• Fresh or frozen dumplings and savoury buns
can be steamed.
• Place small pieces of baking paper, cabbage
or lettuce leaves, under the dumplings to
avoid sticking to the steaming tray.
Type
BBQ pork or chicken buns
Dumplings – frozen
Dumplings – fresh
18
Suggestions and tips
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
Steam until just opened
Steam until just opened
Steam until pink
Steam until opaque
Suggestions and tips
Place the thickest part of the chicken fillet to
outside of the steaming tray.
Place thickest part to outside of the steaming tray
Place thickest part to outside of the steaming tray
Suggestions and tips
Cook from frozen
Separate before cooking
• Fish is cooked when it flakes easily with a
fork and is opaque in colour.
Cooking time (minutes)
18–20
25–30
22–24
22–24
18–20
18–20
14–16
• 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.
Cooking time (minutes)
30–35
40–45
28–30
Cooking time (minutes)
20–22
18–20
15–16