Oster DESIGNER 4711 - Manual (Page 9)

MEAT AND POULTRY
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Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle
heat only choose tender, lean cuts of meat and trim off all fat. Steam in Steam Bowl for best results
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Serve steamed meat and poultry with flavorsome sauces or marinate before steaming.
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Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the center is
cooked and juices run clear.
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Sausage must be completely cooked before steaming.
T Y P E
WATER
LEVEL STEAM TIME SPECIAL NOTES
BEEF
CHICKEN
slices of lb. MIN Trim off all fat.
rump, sirloin or Steamed beef has
steak a firm texture
Boneless breast 4 pieces MAX 12-15 min. Remove skin
4 each before cooking.
Layer for maximum
steam flow.
CHICKEN
LAMB
P O R K
Drumsticks 4 pieces MAX 20-25 After steaming
brown in
oven, if desired.
Chops with or 4 chops MAX Trim off all fat.
without bone (314-m thick)
Loin cut 1 lb. MAX IO-15 min. Trim off all fat
pieces
fillet, lb. or 4 MIN min. Trim off all fat.
loin steaks or thick)
SAUSAGES
(precooked)
l o i n c h o p s
Frankfurters 1 lb.
Knockwurst 1 lb.
MIN
MAX
min.
min.
Pierce skins
before steaming.
RICE/GRAINS
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Cook rice and required quantity of liquid together in the Rice Bowl.
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2 cups uncooked rice will make 5 cups cooked rice. Follow recipes below.