SOLIS DUO PROGRAM 817 Bedienungsanleitung Seite 51

HI NTS A N D TIPS FOR ST EA MIN G FIS H AND S EAFOOD
• 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
GB
Fish – fillets
Steam until opaque and easy to flake. A cutlet is cooked
– whole
when the centre bone is able to be easily removed
– cutlets
Lobster – tails
Remove underside of shell
Mussels – in shell
Steam until just opened
Clams
Steam until just opened
Prawns – in shell
Steam until pink
Scallops
Steam until opaque
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H INT S AND TI PS FOR STEAM IN G PO ULTR Y
• Select similar sized pieces of poultry for even cooking.
• For even cooking results arrange poultry in a single layer.
• Remove visible fat and skin.
• Check if poultry is cooked by piercing the thickest part. The poultry is cooked
when the meat juices run clear.
Cooking
time
(min.)
Type
8 – 10
15 – 20
Breast fillet
12 – 14
Drumstick
18 – 20
Thigh fillet
12 – 14
8 – 10
8 – 10
H INT S A ND TI PS FOR STEAM I NG DUM PLIN GS
4 – 6
• Fresh or frozen dumplings and savoury buns can be steamed perfectly in your
Solis Rice Cooker Duo Program. We recommend to place small pieces of baking
paper, or cabbage or lettuce leaves, under the dumplings to avoid sticking to
the steaming tray. Separate the dumplings before cooking.
• Frozen dumplings will need approx. 8 – 10 minutes to cook, fresh dumplings
approx. 5 – 6 minutes.
Suggestions and tips
Place skin side up
Place thickest part to outside of the steaming tray
Place thickest part to outside of the steaming tray
GB
Cooking
time
(min.)
20 – 25
30 – 35
18 – 20
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