Meat And Poultry - White&Brown Vitalys CV 564 Mode D'emploi

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notice CV 564 25/10/06

MEAT AND POULTRY

• 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 all fat. Meat suitable for grilling is ideal for
steaming.
• Serve steamed meat and poultry with flavoursome sauces or
marinade before steaming.
• Thoroughly cook all food before serving. Pierce with a knife or
skewer to ocheck that the centre is cooked and juices run clear.
• Sausages must be completely cooked before steaming.
• Use fresh herbs while steaming to add flavour.
Food Type Quantity
Beef In slices 250 g
of rump,
sirloin or
fillet steak
Chicken Boneless 4 pieces
breast
Drumsticks 4 pieces
Lamb Chops with 4
ou without
chopes
bone
Lamb Loin cut 400 g
into pieces
Porc Tenderloin 400 g or
, fillet, loin 4 pieces
steaks or
loin chops
Sausages Francfort
400 g
(pre-cooked) Knaki 400 g
11:03 Page 23
Steam Special notes
time
12-15 min
Trim all fat.
Steamed beef has a firm
texture.
15-18 min Remove skin before cooking.
Layer for maximum steam
flow.
22-28 min After steaming, brown skin
under grill if desired
15-20 min Trim off all fat
Trim off all fat
8-13 min Trim off all fat
17 min Pierce skins before steaming
15 min
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