MEAT AND POULTRY
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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 Steam Bowl for best results
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Serve steamed meat and poultry with flavorsome sauces or marinate before steaming.
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Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the center is
cooked and juices run clear.
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Sausage must be completely cooked before steaming.
T Y P E
WATER
LEVEL
STEAM TIME
SPECIAL NOTES
BEEF
CHICKEN
slices of
lb.
MIN
Trim off all fat.
rump, sirloin or
Steamed beef has
steak
a firm texture
Boneless breast
4 pieces
MAX
12-15 min.
Remove skin
4 each
before cooking.
Layer for maximum
steam flow.
CHICKEN
LAMB
P O R K
Drumsticks
4 pieces
MAX
20-25
After steaming
brown
in
oven, if desired.
Chops with or
4 chops
MAX
Trim off all fat.
without bone
(314-m thick)
Loin cut
1 lb.
MAX
IO-15 min.
Trim off all fat
pieces
fillet,
lb. or 4
MIN
min.
Trim off all fat.
loin steaks or
thick)
SAUSAGES
(precooked)
l o i n c h o p s
Frankfurters
1 lb.
Knockwurst
1 lb.
MIN
MAX
min.
min.
Pierce skins
before steaming.
RICE/GRAINS
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Cook rice and required quantity of liquid together in the Rice Bowl.
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2 cups uncooked rice will make 5 cups cooked rice. Follow recipes below.
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