Breville BRC200 Instruction Booklet page 20

HINTS & TIPS
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 SUGGESTIONS ANd TIPS
Fish – fillets Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
– whole
– cutlets
Lobster – tails Remove underside of shell
Mussels – in shell Steam until just opened
Clams and Pipis Steam until just opened
Prawns – in shell Steam until pink
Scallops Steam until opaque
Oysters – Steam until the top shell starts to open. If the top shell does
unopened not completely open, it will need to be opened with a knife.
STEAMING POULTRy
• Select similar sized pieces of poultry for
even cooking.
• For even cooking results arrange poultry
in a single layer.
TyPE SUGGESTIONS ANd TIPS
Breast fillet Place skin side up
Drumstick Place thickest part to outside of the steaming tray
Thigh fillet Place thickest part to outside of the steaming tray
20
• Fish is cooked when it flakes easily with
a fork and is opaque in colour.
• 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.
COOKING TIME
(MINUTES)
8-10
15-20
8-10
18-20
12-14
8-10
8-10
4-6
10-12
COOKING TIME
(MINUTES)
20-25
30-35
18-20