15
Meat And Poultry
1.
Steaming guidelines in the chart
below are for fresh and fully
thawed meat and poultry.
2.
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.
Other Foods
Variety
Weight/Size Pieces
Approx. Cooking Time
Beef, Hamburgers
500g
17-17 minutes
Beef, Meatballs
500g
13-15 minutes
Chicken, Whole
1.3kg
60 minutes
Chicken, pieces
1kg
30-35 minutes
Chicken Breast Fillets
500g
20 minutes
Hot Dogs
500g
7-8 minutes
Sausages, thin
500g
12-14 minutes
Variety
Weight/Size Pieces
Approx. Cooking Time
Asian Dumplings/Gow Gees,
frozen
250-500g
15-20 minutes
Asian Pork Buns, frozen
4
20 minutes
Mini Dim Sims, frozen
250g
18-20 minutes
Tofu, whole
300g
7-8 minutes
NOTE:
When heating softer style tofu use the rice/sauce cooking bowl.
4.
Whole chickens and roasts can
be steamed but for smaller cuts
choose even size pieces for more
even cooking.
5.
Arrange the smaller pieces of
meat or poultry in a single layer.
6.
Steam until the meat or poultry is
well done. Pierce the thickest part
of the poultry or roast with a meat
thermometer, knife, or skewer to
check that the centre is cooked
and juices run clear.
KFS300_IB_FA.indd 15
11/02/10 11:14 AM
