Catler RC 4010 Spezifikationen PDF herunterladen (Seite 19)

OPERATING YOUR MULTI CHEF RC 4010

STEAMING

Hints and tips for steaming  sh and seafood

• Season  sh with fresh herbs, onions, lemon etc. before cooking.

• Ensure  sh  llets are in asingle layer and do not overlap.

• Fish is cooked when it  akes easily with afork and is opaque in color.

TYPE SUGGESTIONS AND TIPS

COOKING TIME

(MINUTES)

Fish

–  llets

– whole

– cutlets

Steam until opaque and easy to  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  llet Place skin side up 20-25

Drumstick Place thickest part to outside of the steaming tray 30-35

Thigh  llet Place thickest part to outside of the steaming tray 18-20

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Catler RC 4010 Spezifikationen Seite 19