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STEAMING TIME
25
ENGLISH
MEAT AND POULTRY
1. Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gen-
tle heat only choose tender, lean cuts of meat and trim off all fat. Meat suitable for grilling is
ideal for steaming.
2. Serve steamed meat and poultry with flavorsome sauces or marinade before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer to check that the center
is cooked and juices run clear.
4. Sausage must be completely cooked before steaming
5. Use fresh herbs while steaming to add flavor
Food Type Weight/
Number
Pieces
Suggested
Flavoring
Cooking time
(Minutes)
Recommendations
Chicken Boneless fillet,
Joint
250g (4pc.)
450g
Curry
Rosemary
Thyme
12-15
30-35
Trim off all fat
Pork Tenderloin,
fillet, loin
steaks or loin
chops
400g
(4pc. 1
thick)
Curry
Lemon balm
Thyme
5-10 Trim off all fat
Beef In slices of
rump, sirloin or
fillet steak
250g Curry
Crushed red pep-
per
Thyme
8-10 Trim off all fat
25


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