Oster 4711 manual Meat and Poultry

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 fat. Steam in Steam Bowl for best results

•Serve steamed meat and poultry with flavorsome sauces or marinate before steaming.

•Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the center is cooked and juices run clear.

•Sausage must be completely cooked before steaming.

WATER

FOOD

T Y P E

QUANTIN

LEVEL

STEAM TIME

SPECIAL NOTES

B E E F

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

CHICKEN

Boneless breast

4 pieces

MAX

12-15

min.

Remove

skin

4 oz each

before

cooking.

Layer

for

maximum

steam

flow.

CHICKEN

Drumsticks

4 pieces

MAX

20-25

min.

After

steaming

brown

skrn in

oven,

if

desired.

LAMB

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

P O R K

Tenderlorn,

fillet,

1 lb. or 4 pieces

MIN

5-10

min.

Trim

off

all

fat.

loin steaks

or

(l/2-in.

thick)

l o i n c h o p

s

SAUSAGES

Frankfurters

1 lb.

MIN

II-13

min.

Pierce

skins

(precooked)

Knockwurst

1 lb.

MAX

16-18

min.

before

steaming.

RICE/GRAINS

•Cook rice and required quantity of liquid together in the Rice Bowl.

•2 cups uncooked rice will make 5 cups cooked rice. Follow recipes below.