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To steam chicken and poultry using your
VitaSteam Deluxe, the following are some
handy hints:
1. Select pieces of poultry of similar size for
even cooking.
2. Arrange poultry in a single layer, to
facilitate even cooking.
3. Removal of fat and the removal of skin is
recommended.
4. If some colour is desired, brown poultry
well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing
the thickest part of the poultry. If the
juices run clear, it is cooked.
Poultry – guide to cooking times
TYPE
QUANTITY
APPROX. TIME
SUGGESTIONS
IN MINUTES
Breast, on Bone
250gms (2 pieces)
38 – 41
Flesh side down.
Drumstick
500gms (4 pieces)
33 – 36
Thickest part to outside of
Steamer tray.
Thighs, on Bone
500gms (4 pieces)
33 – 36
Thickest part to outside of
Steamer tray.
Poached Breast
500gms (2 pieces)
42 – 45
Poach in Rice Cooker bowl.
Boneless
Chicken, whole
1.3kg
50
Duck, pieces
500gms (4-6 pieces)
47 – 50
Remove all visible fat
Quail, whole
500gms (6 pieces)
22 – 25
Whole breast
200gms 38-45
fillet
(1 side of breast)
