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H I N T S A N D T I P S F O R S T E A M I N G P O U LT RY
•
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 with SAUTÉ/SEAR setting be-
fore steaming.
•
Check if poultry is cooked by piercing the thickest part. The poultry is cooked
when the meat juices run clear.
Type
Breast fillet
Drumstick
Thigh fillet
H I N T S A N D T I P S F O R S T E A M I N G D U M P L I N G S
•
Fresh or frozen dumplings and savoury buns can be steamed perfectly in your
SOLIS Multi Chef Pro. 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 ap-
prox. 5 – 6 minutes.
▲
K E E P W A R M S E T T I N G
•
The SOLIS Multi Chef Pro will automatically switch to the KEEP WARM setting
once the RICE/STEAM, RISOTTO and SLOW COOK settings have finished coo-
king. It will keep warm for up to 5 hours on the RICE and SLOW COOK settings
and up to 30 minutes on the RISOTTO setting.
•
To turn off the KEEP WARM setting, press the START/CANCEL button or unplug
the power cord.
146
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
Cooking
time
(min.)
20 – 25
30 – 35
18 – 20
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