Sunbeam RC5600 manual Steaming Fish and Seafood, 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	1	5-8	Steam until just open.
FISH
1.fillet	500g	1	12	Before cooking brush
2.steak	500g – 2cm thick	1	12-18	lightly with oil & season.
Mussels	500g in the shell	1	8-12	Steam until just open.
Prawns (green)	500g medium in shell	1	12	Steam until just pink.

Steaming Poultry

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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