12
MEAT AND POULTRY
1.
Steaming has an advantage of allowing all the fat drip away during cooking.
2.
Serve the meat or poultry with flavorsome sauces or marinade before steaming.
3.
Cook all foods thoroughly before serving. Pierce with a knife or a fork to check that the center of food is cooked
and juices run clear.
4.
Sausage must be completely cooked before steaming.
5.
Use fresh herbs while steaming to add flavor.
Food
Type
Weight /
Number of
Pieces
Suggested
Flavoring
Cooking Time
(Minutes)
Recommendations
Chicken
Boneless fillet,
Joint
250g
450g
Curry
Rosemary
Thyme
12-15
30-35
Trim off all fat
Pork
Tenderloin, fillet,
loin steaks or loin
chops
400g
Curry
Lemon balm
Thyme
5-10
Trim off all fat
Beef
In slices of rump,
sirloin or fillet steak
250g
Curry
Crushed red pepper
Thyme
8-10
Trim off all fat
RICE
1. Use the Steaming Bowl and add the required volume of water together with rice.
Food
Type
Weight /
Number of
Pieces
Suggested
Flavoring
Cooking time
(Minutes)
Recommendations
Rice
White
Rice
200g/
300ml
35-40
