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23
STEAMING
HINTS ANd TIPS FOR STEAMING
FISH ANd SEAFOOd
•
Season fish with fresh herbs, onions,
lemon etc. before cooking.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8-10
15-20
12-14
Lobster – tails
Remove underside of shell
18-20
Mussels – in shell
Steam until just opened
12-14
Clams
Steam until just opened
8-10
Prawns
- in shell
Steam until pink
8-10
Scallops
Steam until opaque
4-6
•
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 color.
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.
TyPE
SUGGESTIONS ANd TIPS
COOKING TIME
(MINUTES)
Breast fillet
Place skin side up
20-25
Drumstick
Place thickest part to outside of the steaming tray
30-35
Thigh fillet
Place thickest part to outside of the steaming tray
18-20
•
Remove visible fat and skin.
•
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.
Summary of Contents for the Multi Chef BRC600
Page 1: ...BRC600 the Multi Chef Instruction Booklet ...
Page 2: ...CONGRATULATIONS on the purchase of your new Breville Multi Chef ...
Page 7: ...KNOW your Breville Multi Chef ...
Page 9: ...OPERATING your Breville Multi Chef ...
Page 16: ...RICE COOKING TABLES for your Breville Multi Chef ...
Page 18: ...RICE VARIATIONS for your Breville Multi Chef ...
Page 20: ...STEAMING FOODS in your Breville Multi Chef ...
Page 25: ...CARE CLEANING for your Breville Multi Chef ...
Page 27: ...TROUBLESHOOTING ...
Page 29: ...RECIPES for your Breville Multi Chef ...
Page 43: ...43 Notes ...