Kambrook KFS300 - Manual (Page 15)

15
Meat And Poultry
1. Steaming guidelines in the chart
below are for fresh and fully
thawed meat and poultry.
2. Frozen meat and poultry should
be completely thawed before
steaming.
3. Always clean and prepare
fresh meat and poultry before
steaming. It is recommended to
remove any fat and skin from the
poultry and fat and gristle from
meat before steaming.
Other Foods
Variety Weight/Size Pieces Approx. Cooking Time
Beef, Hamburgers 500g 17-17 minutes
Beef, Meatballs 500g 13-15 minutes
Chicken, Whole 1.3kg 60 minutes
Chicken, pieces 1kg 30-35 minutes
Chicken Breast Fillets 500g 20 minutes
Hot Dogs 500g 7-8 minutes
Sausages, thin 500g 12-14 minutes
Variety Weight/Size Pieces Approx. Cooking Time
Asian Dumplings/Gow Gees,
frozen
250-500g 15-20 minutes
Asian Pork Buns, frozen 4 20 minutes
Mini Dim Sims, frozen 250g 18-20 minutes
Tofu, whole 300g 7-8 minutes
NOTE: When heating softer style tofu use the rice/sauce cooking bowl.
4. Whole chickens and roasts can
be steamed but for smaller cuts
choose even size pieces for more
even cooking.
5. Arrange the smaller pieces of
meat or poultry in a single layer.
6. Steam until the meat or poultry is
well done. Pierce the thickest part
of the poultry or roast with a meat
thermometer, knife, or skewer to
check that the centre is cooked
and juices run clear.
KFS300_IB_FA.indd 15 11/02/10 11:14 AM