Poultry – guide to cooking times

To steam chicken and poultry using your VitaSteam Deluxe, the following are some handy hints:

1.Select pieces of poultry of similar size for even cooking.

2.Arrange poultry in a single layer, to facilitate even cooking.

3.Removal of fat and the removal of skin is recommended.

4.If some colour is desired, brown poultry well in a non-stick frypan before steaming.

5.Steam until well done. Check by piercing the thickest part of the poultry. If the juices run clear, it is cooked.

TYPE

QUANTITY

APPROX. TIME

SUGGESTIONS

IN MINUTES

 

 

 

 

 

 

 

Breast, on Bone

250gms (2 pieces)

38 – 41

Flesh side down.

 

 

 

 

Drumstick

500gms (4 pieces)

33 – 36

Thickest part to outside of

 

 

 

Steamer tray.

 

 

 

 

Thighs, on Bone

500gms (4 pieces)

33 – 36

Thickest part to outside of

 

 

 

Steamer tray.

 

 

 

 

Poached Breast

500gms (2 pieces)

42 – 45

Poach in Rice Cooker bowl.

Boneless

 

 

 

 

 

 

 

Chicken, whole

1.3kg

50

 

 

 

 

 

Duck, pieces

500gms (4-6 pieces)

47 – 50

Remove all visible fat

 

 

 

 

Quail, whole

500gms (6 pieces)

22 – 25

 

 

 

 

 

Whole breast

200gms 38-45

 

 

fillet

(1 side of breast)

 

 

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Sunbeam ST6610 manual Poultry guide to cooking times
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ST6610 specifications

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