Cooking Times - Fish; Cooking Times - Meat - Silvercrest SDG 800 B2 Bedienungsanleitung

RP79917 Dampfgarer LB3 Seite 12 Freitag, 21. Dezember 2012 5:22 05
Vegetable Quantity
Mushrooms 200 g
Potatoes 900 g
New or small 500 g
potatoes
Asparagus 400 g
Artichokes 2 - 3 medium-
sized

8.2 Cooking times - fish

• Frozen fish can be cooked without being
thawed. Ensure that the individual pieces
are separated from one another so that
the steam can get everywhere. The
Fish Quantity
Fish fillet 250 g
Fish fillet 250 g
Salmon steak 400 g
Tuna steak 400 g
Mussels 400 g
Prawns 400 g
Lobster tails 2
Oysters 6

8.3 Cooking times - meat

• Select only lean, soft meat and remove
all the fat from it.
• The pieces of meat should not be too
thick. Meat suitable for grilling is also
good for steaming.
12
Cooking
time
15 - 20 min - Freshly andcut into slices or very small whole ones
- Stir/rearrange half-way through cooking time
30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
35 - 40 min - Freshly peeled, left whole
15 - 20 min - Lay out flat in steamer basket, second layer cross-
wise over the top
50 - 55 min - Place in the steamer basket with the opening facing
downwards so that condensation can drain off
cooking time may be extended by a few
minutes for thicker pieces.
• Keep
Undercooked fish is still glassy inside.
Overcooked fish can become dry.
Cooking
time
10 - 15 min - Fresh
15 - 20 min - Frozen
10 - 15 min - Increase cooking time by about 5 min if frozen
15 - 20 min - Increase cooking time by about 5 min if frozen
10 - 15 min - Only cook fresh mussels which are closed
- The mussels are ready when the shells have opened
completely
10 - 15 min - Stir/rearrange half-way through cooking time
20 - 25 min
15 - 20 min - Only cook fresh, closed oysters
- The oysters are cooked when the shells have opened
completely
• Any fat still in the meat is reduced further
by the steaming process.
• Poultry, in particular, needs to be cooked
right through to prevent the risk of
salmonella infection.
• Pierce sausages to stop them bursting.
Comments
an eye on cooking time.
Comments