Issue01 28/5/2018
9
Meat
Quantity
Steaming
Time (minutes)
Comment
Chicken (breast)
2 pieces
(350g)
25-35
Trim off all fat
Beef (slices)
350g (2cm
thick)
15-25
Trim off all fat
Pork (chops)
250g
(2.5cm
thick)
25-45
Trim off all fat
Pork (loin)
400g
25-40
Trim off all fat
Lamb (chops)
425g
(2.5cm
thick)
25-45
Trim off all fat
Lamb (loin)
400g
25-40
Trim off all fat
Sausage
(precooked)
300g
21-27
Pierce before
cooking
Rice
Quantity
Steaming
Time (minutes)
Comment
White rice (in rice
bowl)
1 cup rice
½ cup water
35-50
Serves 3 - 4
Put rice and water
in the rice bowl and
place the rice bowl
into a lidded
steamer basket.
Brown rice (in rice
bowl)
1 cup rice
½ cup water
55-70
Summary of Contents for 163203
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