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Steaming Guides
Octopus, baby
Oysters on shell
Prawns, shelled
Scallops on shell
Vongole, pippies
MEAT & POULTRY
Follow these suggestions for cooking meat and poultry:
1.
Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry.
.
Frozen meat and poultry should be completely thawed before steaming.
3.
Always clean and prepare fresh meat and poultry before steaming. It is recommended to remove
any fat and skin from the poultry and fat and gristle from meat before steaming.
4.
Arrange the smaller pieces of meat or poultry in a single layer.
.
Steam until the meat or poultry is well done. Check by piercing the thickest part of the poultry or
roast with a meat thermometer or with a knife or skewer to check that the centre is cooked and
juices run clear.
VARIETY
Chicken, pieces (skin removed)
Chicken, breast fillets (skin removed)
Hot dogs
Sausages, thin
16
continued
00g
6
300g
6
00g
wEIGHT/SIZE
00g
00g
00g
00g
10 minutes
minutes
minutes
4- minutes
-6 minutes
APPROX COOKING TIME
3 minutes
0- minutes
6-7 minutes
1 minutes
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