Sunbeam ST6650, Instruction Booklet

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13
To steam chicken and poultry using your
VitaSteam, 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)