MEAT AND POULTRY
l 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
l Serve steamed meat and poultry with flavorsome sauces or marinate before steaming.
l Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the center is
cooked and juices run clear.
l Sausage must be completely cooked before steaming.
FOOD TYPE
WATER
QUANTIN
LEVEL
STEAM TIME SPECIAL NOTES
BEEF
CHICKEN
l/2-rn. slices of
112
lb.
MIN B-10 mm Trim off all fat.
rump, sirloin or Steamed beef has
fillet steak a firm texture
Boneless breast 4 pieces MAX 12-15 min. Remove skin
4
oz
each
before cooking.
Layer for maximum
steam flow.
CHICKEN
LAMB
PORK
Drumsticks 4 pieces MAX 20-25 min. After steaming
brown skrn in
oven, if desired.
Chops with or 4 chops MAX lo-15 mm Trim off all fat.
without bone (314-m thick)
Loin cut Into
1 lb.
MAX IO-15 min. Trim off all fat
pieces
Tenderlorn, fillet,
1
lb. or 4 pieces MIN
5-10 min. Trim off all fat.
loin steaks or
(l/2-in. thick)
SAUSAGES
(precooked)
loin chops
Frankfurters
1 lb.
Knockwurst 1 lb.
MIN
MAX
II-13
min.
16-18 min.
Pierce skins
before steaming.
RICE/GRAINS
l Cook rice and required quantity of liquid together in the Rice Bowl.
l 2 cups uncooked rice will make 5 cups cooked rice. Follow recipes below.
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