Kambrook KFS200BLK, Instruction Booklet

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14
MEAT AND POULTRY QUANTITY
APPROX TIME
IN MINUTES
Beef, hamburger 500g 15
Beef, meatballs 500g 15
Chicken breast fillet 500g 20
Chicken drumsticks 500g (approx 4) 35
Chicken thighs on bone 500g (approx 4) 25
Chicken, whole 1.3kg 70
Duck, breast 500g (4-6 pieces) 8
Hot dog 500g 7
Quail 500g, whole (approx 6) 20
Sausages 500g 7
Meat And Poultry
Steaming guidelines in the chart
below are for fresh and fully thawed
meat and poultry.
Frozen meat and poultry should be
completely thawed before steaming.
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.
Whole chickens and roasts can be
steamed but for smaller cuts choose
even sized pieces for more even
cooking.
Arrange the smaller pieces of meat or
poultry in a single layer.
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.
Steaming Charts
Continued...