Sunbeam ST6810 manual Poultry – guide to cooking times

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	250g	(2 pieces)	38 – 41	Flesh side down.
Drumstick	500g	(4 pieces)	33 – 36	Thickest part to outside of
				Steamer tray.
Thighs, on Bone	500g	(4 pieces)	33 – 36	Thickest part to outside of
				Steamer tray.
Poached Breast	500g	(2 pieces)	42 – 45	Poach in Rice Cooker bowl.
Boneless
Chicken, whole	1.3kg		50
Duck, pieces	500g	(4-6 pieces)	47 – 50	Remove all visible fat
Quail, whole	500g	(6 pieces)	22 – 25
Whole breast	200g	38-45
fillet	(1 side of breast)

14