Kompernass KH 1560 Necessary, Fish, fillets Frozen 250 g 10 - 15 minutes Fresh, When shells are

Initial Operation

Fish and	Type	Quantity		Steaming time	Recommen­
Seafood					dations
Lobster, tails	fresh	2 queues		20 - 25 minutes	meat will be opa­
					que; cook longer if
					necessary
Fish, fillets	frozen	250 g		10 - 15 minutes
	fresh	250 g		10 - 15 minutes
Fish, thick steaks	salmon, cod	250 / 400 g		10 - 15 minutes
	tuna	400 g		15 - 20 minutes
Mussels	fresh	400 g		10 - 15 minutes	steaming is done
					when shells are
					completely open
Oysters	fresh	6 pieces		15 - 20 minutes	steaming is done
					when shells are
					completely open
Prawns	fresh	400 g		10 - 15 minutes	stir halfway through
					steaming time
Tips:		- Add lemon wedges and herbs while steaming
- Fish is done as its colour turns opaque.			to improve flavour.

-Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended.

Poultry	Type	Quantity	Steaming time	Recommen­
				dations
Chicken	boneless breast	400 g	15 - 20 minutes	remove skin before
				cooking
	drumsticks	400 g	20 - 30 minutes	after steaming,
				brown skin under
				grill if desired
Meat and	Type	Quantity	Steaming time	Recommen­
Type sausages				dations
Beef	in slices,	250 g	10 - 15 minutes	trim all fat;
	fillet steak or			steamed beef has
	roast beef			a firm texture
Lamb	chops with or	4 chops	15 - 20 minutes	trim all fat
	without bones
Pork	fillet, loin steaks or	400 g or 4 chops	10 - 15 minutes	trim all fat
	loin chops
				GB/IE/CY 13