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+44 (0) 333 220 6057
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. Steam in
the steam bowl for best results.
• Serve steamed meat and poultry with the
sauce of your choice to flavour or marinate
before steaming.
• Thoroughly cook all food before serving.
Pierce with a knife or skewer to check that
the centre is cooked and juices run clear.
• Sausage must be completely cooked
before steaming.
FOOD
TYPE
QUANTITY
WATER
LEVEL
STEAMING TIME
Beef
½ inch slices of rump,
sirloin or fillet steak.
½ lb
Min
8 – 10 min
Chicken
Boneless breast
4 pieces - 4 oz
each
Max
12 – 15 min
Drumsticks
4 pieces
Max
20 – 25 min
Lamb
Chops with or without
bones
4 chops
(3/4 inch thick)
Max
10 – 15 min
Loin cut into pieces
1 lb
Max
10 – 15 min
Pork
Tenderloin, fillet, loin steaks
or loin chops
1 lb or 4 pieces
(1/2 inch thick)
Min
5 – 10 min
Sausages
Frankfurts
1 lb
Min
11 – 13 min
Knockwurst
1 lb
Max
16 – 18 min
