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20
STEAMING
HINTS AND TIPS FOR STEAMING
FISH AND SEAFOOD
•
Season fish with fresh herbs, onions,
lemon etc. before cooking.
TYPE
SUGGESTIONS AND TIPS
COOKING TIME
(MINUTES)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
8–10
15–20
12–14
Lobster – tails
Remove underside of shell
18–20
Mussels – in shell
Steam until just opened
12–14
Clams
Steam until just opened
8–10
Prawns - in shell
Steam until pink
8–10
Scallops
Steam until opaque
4–6
•
Ensure fish fillets are in a single layer
and do not overlap.
•
Fish is cooked when it flakes easily
with a fork and is opaque in colour.
HINTS AND TIPS FOR
STEAMING POULTRY
•
Select similar sized pieces of poultry
for even cooking.
•
For even cooking results arrange poultry
in a single layer.
TYPE
SUGGESTIONS AND TIPS
COOKING TIME
(MINUTES)
Breast fillet
Place skin side up
20–25
Drumstick
Place thickest part to outside of the steaming tray
30–35
Thigh fillet
Place thickest part to outside of the steaming tray
18–20
•
Remove visible fat and skin.
•
To obtain a browned appearance,
sear the chicken before steaming.
•
Check poultry is cooked by piercing
the thickest part. The poultry is cooked
when the juices run clear.