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12
MINIMUM
APPROXIMATE
TYPE
QUANTITY
WATER
COOKING TIME
SUGGESTIONS
(1 cup = 250ml)
(minutes)
Breast fillet
500g
2
12-14
Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
Pieces – bone in
500g (approx. 4)
2
15-25
Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
Steaming Poultry
‘Sunbeam’, and ‘Rice Perfect’ are registered trademarks of
Sunbeam Corporation.
Made in China. Due to minor changes in design or
otherwise, the product may differ from the one shown
in this leaflet. Backed by Sunbeam‘s 12 Month
Replacement Guarantee and National Service Network.
© Copyright.
SUNBEAM CORPORATION LIMITED 2003.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
Sunbeam appliance, visit
www.sunbeam.com.au or
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
Steaming Poultry
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM
APPROXIMATE
TYPE
QUANTITY
WATER
COOKING TIME SUGGESTIONS
(1 cup = 250ml)
(minutes)
Clams and pippies
500g
5-8
Steam until just open.
FISH
1.fillet
500g
12
Before cooking brush
2.steak
500g – 2cm thick
12-18
lightly with oil & season.
Mussels
500g in the shell
8-12
Steam until just open.
Prawns (green)
500g medium in shell
12
Steam until just pink.
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces 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 through.
6. Cooking will vary depending on the size of the pieces.
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Suite 1, Level 1,
13 Lord Street,
Botany NSW 2019
Australia
RCP4000SV_20EM1 (ANZ).indd 12-13
RCP4000SV_20EM1 (ANZ).indd 12-13
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4/1/20 11:26