Catler RC 4010 - Manual (Page 19)

17
OPERATING YOUR MULTI CHEF RC 4010 STEAMING
Hints and tips for steaming fi sh and seafood
• Season
fi sh with fresh herbs, onions, lemon etc. before cooking.
• Ensure fi sh fi llets are in a single layer and do not overlap.
• Fish is cooked when it fl akes easily with a fork and is opaque in color.
TYPE SUGGESTIONS AND TIPS
COOKING TIME
(MINUTES)
Fish
–
fi llets
– whole
– cutlets
Steam until opaque and easy to fl ake. A cutlet is
cooked when the centre bone is able to be easily
removed 8-10
15-20
12-14
Lobster – tails Remove underside of shell 18-20
Mussels – in shell Steam until just opened 12-14
Clams Steam until just opened 8-10
Prawns
- in shell Steam until pink 8-10
Scallops Steam until opaque 4-6
Hints and tips for steaming poultry
•
Select similar sized pieces of poultry for even cooking.
• For even cooking results arrange poultry in a single layer.
• Remove visible fat and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check poultry is cooked by piercing the thickest part. The poultry is cooked when the
juices run clear.
TYPE SUGGESTIONS AND TIPS
COOKING TIME
(MINUTES)
Breast fi llet Place skin side up 20-25
Drumstick Place thickest part to outside of the steaming tray 30-35
Thigh fi llet Place thickest part to outside of the steaming tray 18-20