Kompernaß KH 1560 Instrucciones De Uso página 55

Fish and
Seafood
Lobster, tails fresh
Fish, fillets frozen
fresh
Fish, thick steaks salmon, cod
tuna
Mussels fresh
Oysters fresh
Prawns fresh
tips:
- Fish is done as its colour turns opaque.
- Frozen fish may be steamed without defrosting
if separated before steaming and the cooking
time is extended.
Poultry
Chicken boneless breast
drumsticks
Meat and
type sausages
Beef in slices,
fillet steak or
roast beef
Lamb chops with or
without bones
Pork fillet, loin steaks or
loin chops
type quantity
2 queues
250 g
250 g
250 / 400 g
400 g
400 g
6 pieces
400 g
type quantity
400 g
400 g
type quantity
250 g
4 chops
400 g or 4 chops
Steaming time
20 - 25 minutes
10 - 15 minutes
10 - 15 minutes
10 - 15 minutes
15 - 20 minutes
10 - 15 minutes
15 - 20 minutes
10 - 15 minutes
- Add lemon wedges and herbs while steaming
to improve flavour.
Steaming time
15 - 20 minutes
20 - 30 minutes
Steaming time
10 - 15 minutes
15 - 20 minutes
10 - 15 minutes
Initial Operation
recommen­
dations
meat will be opa-
que; cook longer if
necessary
steaming is done
when shells are
completely open
steaming is done
when shells are
completely open
stir halfway through
steaming time
recommen­
dations
remove skin before
cooking
after steaming,
brown skin under
grill if desired
recommen­
dations
trim all fat;
steamed beef has
a firm texture
trim all fat
trim all fat
GB/MT 57