Breville BRC200 Models manual Steaming fish and seafood, Steaming poultry

HINTS & TIPS

Steaming fish and seafood		• Fish is cooked when it flakes easily with
• Season fish with fresh herbs, onions,		a fork and is opaque in colour.
lemon etc. before cooking.
• Ensure fish fillets are in a single layer
and do not overlap.
Type	Suggestions and tips		Cooking time
			(minutes)
Fish – fillets	Steam until opaque and easy to flake. A cutlet is cooked		8-10
– whole	when the centre bone is able to be easily removed		15-20
– cutlets			8-10
Lobster – tails	Remove underside of shell		18-20
Mussels – in shell	Steam until just opened		12-14
Clams and Pipis	Steam until just opened		8-10
Prawns – in shell	Steam until pink		8-10
Scallops	Steam until opaque		4-6
Oysters –	Steam until the top shell starts to open. If the top shell does		10-12
unopened	not completely open, it will need to be opened with a knife.

Steaming poultry

•Select similar sized pieces of poultry for even cooking.

•For even cooking results arrange poultry in a single layer.

•Remove visible fat and skin.

•To obtain a browned appearance, sear the chicken before steaming.

•Check if poultry is cooked by piercing the thickest part. The poultry is cooked when the juices run clear.

Type	Suggestions and tips	Cooking time
		(minutes)
Breast fillet	Place skin side up	20-25
Drumstick	Place thickest part to outside of the steaming tray	30-35
Thigh fillet	Place thickest part to outside of the steaming tray	18-20

20