Sunbeam ST6820 manual Poultry - guide to cooking times

Poultry – guide to cooking times

To following are some handy hints on steaming chicken and poultry:

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

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

3.The removal of fat and 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	Flesh side down.
Drumstick	500g (4 pieces)		33	Thickest part to outside of
				steaming tray.
Thighs, on bone	500g	(4 pieces)	33	Thickest part to outside of
				steaming tray.
Poached breast,	500g	(2 pieces)	17	Poach in rice cooker bowl.
boneless
Chicken, whole	1.3kg		50
Duck, pieces	500g	(4-6 pieces)	47
Quail, whole	500g	(6 pieces)	22	Remove all visible fat.
Whole breast fillet	200g	(1 side of breast)	38

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