SOLIS 816 Bedienungsanleitung Seite 42

Steaming Foods cont'd
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
Breast Fillet
Drumstick
Thigh Fillet
Hints and tips for steaming poultry 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
BBQ pork or
chicken buns
Dumplings – frozen
Dumplings – fresh
42
Suggestions and Tips
Place skin side up
Place thickest part to outside of
stainless steel steaming tray
Place thickest part to outside of
stainless steel steaming tray
Suggestions and Tips
Cook from frozen
Separate before cooking
Cooking Time
(minutes)
20–25
30–35
18–20
Cooking Time
(minutes)
10–12
8–10
5– 6