Breville RC19XL manual Steaming Foods cont’d, Hints and Tips for Steaming Fish and Seafood

BR4413 RC19XL Book USA.qxd 21/8/03 9:45 PM Page 12

STEAMING FOODS cont’d

Vegetables	Preparation & Tips	Quantity	Cooking Time
			(minutes)
Artichoke	remove the hard	2 medium	30-35
	outer leaves and stalk
Asparagus	trim, leave as spears	2 bunches	12-14
Beans (green)	top and tail, leave whole	8 oz (250g)	13-15
Beet	trim, do not break skin	10 oz (300g)	12-13
small-medium
Broccoli	cut into florets	8 oz (250g)	8-10
Brussels Sprouts	cut a cross in the base	12 oz (375g)	17-19
Cabbage	large pieces	1 pound (500g)	10-12
Carrots	cut into strips	3 medium	14-16
Bell peppers	cut into strips	3 medium	14-16
Cauliflower	cut into florets	12 oz (375g)	17-19
Celery	slice into strips	3 stalk	5-6
Garbanzo beans	soak for 12 hours	1 cup dried	40-45
Corn	whole corn cobs	2 small cobs	20-22
Mushrooms	whole, unwashed	10 oz (300g)	8-10
Onions (pickling)	peeled, leave whole	6 medium	20-25
Peas	fresh, peeled	8 oz (250g)	8-10
	frozen	8 oz (250g)	4-5
Potatoes	all purpose, whole	4 (5 – 6 oz/	35-40
		150-180g each)
Potatoes	new, whole	6 (4 oz/125g each)	25-30
Sweet Potato	cut into pieces	1 pound (500g)	20-25
Snow pea	topped and tailed	8 oz (250g)	4-5
Butternut squash	cut into pieces	1 pound (500g)	20-25
Spinach	leaves and	1⁄2 bunch	5
	stems cleaned
Squash (baby)	topped and tailed	12 oz (350g)	8
Turnips	peeled, sliced and	12 oz (350g)	15-17
	cut to 50g (2 oz) pieces
Zucchini	sliced	12 oz (350g)	6

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STEAMING FOODS cont’d

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 colour.

Type	Cooking Time	Suggestions and Tips
	(minutes)
Fish - Fillets	8-10	Steam until opaque and easy to flake.
- Whole	15-20	A steak is cooked when the center
- Steak	12-14	bone is able to be easily removed.
Lobster - tails	18-20	Remove underside of shell
Mussels - in shell	12-14	Steam until well open
Clams and Cockles	8-10	Steam until just opened
Shrimp - in shell	8-10	Steam until pink
Scallops	4-6	Steam until opaque
Oysters - unopened	10-12	Steam until the top shell starts to open.
		If the top shell does not completely open, it
		will need to be opened with a knife.

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