Gastroback Design Multicooker Advanced 42538 - Page 17

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Hints and tips for steaming fish and seafood
• Seasonfishwithfreshherbs,onions,lemonetc.beforecooking.
• 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color.
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
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.
•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.
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
Hints and tips for steaming dumplings
• Freshorfrozendumplingsandsavourybunscanbesteamed.
• Placesmallpiecesofbakingpaper,orcabbageorlettuceleaves,underthedumplingsto
avoid sticking to the steaming tray.
Type Suggestions and tips Cooking time (minutes)
BBQ pork or
chicken buns
Cook from frozen 10-12
Dumplings – frozen Separate before cooking 8-10
Dumplings – fresh 5-6