Gastroback 42538 Design Multicooker Advanced - Manual (Page 17)

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Hints and tips for steaming fish and seafood
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in color.
Type Suggestions and tips Cooking time (minutes)
Fish – fillets
– whole
– cutlets
Steam until opaque and easy to flake.
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 fillet Place skin side up 20-25
Drumstick Place thickest part to outside of the steaming tray 30-35
Thigh fillet Place thickest part to outside of the steaming tray 18-20
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, or cabbage or lettuce leaves, under the dumplings to
avoid sticking to the steaming tray.
Type Suggestions and tips Cooking time (minutes)
BBQ pork or
chicken buns
Cook from frozen 10-12
Dumplings – frozen Separate before cooking 8-10
Dumplings – fresh 5-6