Food
Quantity/Yield
Steaming Time
Cook’s Notes
Chicken and Seafood
Boneless, | 5 - 6 ounces (150 - 175g/mL) each, up to 8 |
|
| |
Skinless | 18 - 22 minutes | • Follow proper food handling techniques for | ||
(250g/mL) | ||||
Chicken Breast |
| |||
| poultry and seafood. | |||
|
| |||
Halves or | (use both steamer trays) |
| ||
| • Always check poultry for proper doneness; | |||
Thighs |
|
| ||
|
| juices should run clear when tested with a | ||
|
|
| ||
Shrimp, | 1 pound (500g) |
| knife and internal temperature should read | |
5 - 8 minutes | 170° F for chicken breast meat, and 180° F | |||
Sea Scallops | (use in Second Steamer Tray) | |||
| ||||
|
|
| for dark meat. | |
Clams & | Steam until shells are just fully opened. |
| • Do not steam | |
6 - 8 minutes | • Clean shrimp; steam in shells for optimum | |||
Mussels |
| |||
|
| flavour. | ||
|
|
| ||
Fish | Steam for 10 minutes per inch (2.5cm) of | 10 minutes | ||
| ||||
Fillets/Steaks | thickness. | per inch (2.5cm) of thickness |
| |
|
|
| ||
|
|
|
| |
Hot Dogs/ |
|
| • Pierce before steaming. | |
6 to 12 | 6 - 8 minutes | • If desired, steam drained sauerkraut | ||
Precooked | ||||
| ||||
Sausages |
|
| in Rice Bowl as an accompaniment. | |
|
|
|
|
11
