GB
38
Meat and Poultry
• Steaming has the advantage of allowing all the fat to drip away during
cooking. Due to the gentle heat only choose tender lean cuts of meat and trim
off all fat. Meat suitable for grilling is ideal for steaming.
• Marinade meat and poultry with flavoursome sauces before steaming.
• Thoroughly cook all food before serving. Pierce with a knife or skewer to check
that the centre is cooked and the juices run clear.
• Sausages must be completely cooked before steaming.
• Use fresh herbs while steaming to add flavour.
Food
Type
Quantity
Suggested Steam
Time
Beef
In slices of rump,
sirloin or fillet steak
250g
8-10 minutes
Chicken
Boneless breast
4 pieces
12-15 minutes
Drumsticks
4 pieces
20-25 minutes
Lamb
Chops with or
without bone
4 chops (in thick)
10-15 minutes
Loin cut into pieces
400g
10-15 minutes
Pork
Tenderloin, fillet, loin
steaks or loin chops
400g or
4 pieces (in thick)
5-10 minutes
Sausages
(Pre-Cooked)
Frankfurters
Knockwurst
400g
400g
15 minutes 10
minutes
Specifications
Model
L90SSS11E
Mains supply
230V ~ 50Hz
Power consumption
800W
Features and specifications are subject to chanage without prior notice.
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27/01/2014 12:15 PM
Summary of Contents for L90SSS11E
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