SCALLOPS Fresh 400g 8-10min
Stir halfway through
steam time, Meat opaque
and flaky when done.
MEAT AND POULTRY
! 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 ft. Meat suitable
for grilling is ideal for steaming.
! Serve steamed meat and poultry with flavoursome sauces or marinade before
steaming.
! Thoroughly cook all food before serving. Pierce with a knife or skewer to check that
the centre is cooked and juices run clear.
! Sausages must be completely cooked before steaming.
! Use fresh herbs while steaming to add flavour.
FOOD TYPE QUANTITY
STEAM
TIME
SPECIAL NOTES
BEEF
In slices of rump,
sirloin or
fillet steak
250g 8-10min
Trim off all fat.
Steamed beef has a firm
texture.
Boneless breast 4 pieces 12-15min
Remove skin before
cooking. Layer for
maximum steam flow.
CHICKEN
Drumsticks 4 pieces 20-25min
fter steaming brown skin
under grill, if desired.
Chops with or
without bone
4 chops
(in thick)
10-15min Trim off all fat.
LAMB
Loin cut into
pieces
400g 10-15min Trim off all fat.
PORK
Tenderloin, fillet,
loin steaks or
loin chops
400g or 4 pieces
(in thick)
5-10min Trim off all fat.
SAUSAGES
(pre-cooked)
Frankfurters
Knockwurst
400g
400g
15min
10min
Pierce skins before
steaming.
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