MEAT & POULTRY
•Always fill reservoir to at least minimum level before connecting to power supply.
•Meat and Poultry that is steam cooked retains most of its moisture. If meat is less tender, steam cooking will make it much more tender.
•To achieve a ‘browned’ look when steaming meats, add Paprika, browning sauce or any microwave browning product.
•Season meat with herbs before steaming. DO NOT add salt as it will toughen the meat.
•If using Rice Bowl to prepare your meal, cover with plastic wrap to seal in extra moisture and flavor.
•Adjust steam times according to your preferences.
Meat & Poultry | Amount/Weight | Cooking time (minutes) |
Beef: |
|
|
- Chuck | 1 lb. | 30 - 35 |
- Corned | 1 lb. | 30 - 35 |
- Meatballs | 1 lb. | 25 - 30 |
- Stew Meat | 1 lb. | 25 - 30 |
Chicken: |
|
|
- Boneless, cubed | 1 lb. | 20 - 25 |
- Pieces | 1 lb. (2 to 3 pieces) | 45 - 50 |
Lamb, cubed | 1 lb. | 25 - 30 |
Pork, cubed | 1 lb. | 25 - 30 |
|
| |
sage: | 1 lb. | 15 - 20 |
- Hot Dogs | 1 lb. | 25 - 30 |
- Italian |
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English
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