Sunbeam ST6650 manual Poultry - guide to cooking times, Type, Quantity, Suggestions

Poultry – guide to cooking times

To steam chicken and poultry using your VitaSteam, 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)

13