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17
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Chicken
breast
whole,
skinless and
b
oneless
Duck breast
whole,
skinless
and
boneless
Chicken
drumsticks
Turkey
breast
steak
20 mins
x1
150g/6oz
20 mins
x1
120g/5oz
40 mins
x2
200g/7oz
12 mins
x1
100g/4oz
23 mins
x2
300g/11oz
23 mins
x2
240g/8oz
48 mins
x4
400g/14oz
13 mins
x2
200g/7oz
29 mins
x3
450g/16oz
29 mins
x3
360g/12oz
50 mins
x6
600g/21oz
15 mins
x3
300g/10oz
32 mins
x4
600g/21oz
32 mins
x4
480g/16oz
50 mins
x8
800g/28oz
20 mins
x4
400g/14oz
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil to retain
juices
Wrap in foil to retain juices.
Meat/Poultry (preset time: 28 mins)
W
hite protein residue on meat and poultry may be apparent after cooking. This is normal.
Hints and Tips
• Marinating meat and poultry before cooking, improves flavour. For best results marinate for a minimum of
30 minutes or several hours or overnight if time permits.
• Never steam meat or poultry or seafood from frozen. Allow to thaw completely first.
Food Type 1 Portion 2 Portions 3 Portions 4 Portions Hints and Tips
Thick fillet
of fish
Thin fillet of
fish
Whole fish,
cleaned
Mussels
King
prawns
(raw)
Scallops
17 mins
130g/5oz
14 mins
100g/4oz
11 mins
250g/9oz
7 mins
100g/4oz
6 mins
x3
70g/3oz
20 mins
260g/9oz
15-16 mins
200g/7oz
12 mins
500g/18oz
9 mins
200g/7oz
7 mins
x6
150g/5oz
22 mins
390g/13oz
17 mins
300g/10oz
15 mins
750g/27oz
12 mins
300g/10oz
7 mins
x9
230g/8oz
25 mins
520g/18oz
21 minutes
400g/14oz
17 mins
1kg/36oz
15-16 mins
400g/14oz
9 mins
x12
300g/10oz
Wrap in single layer of foil to retain
juices
Wrap in single layer of foil in Steam
Tray
(10). For 3 and 4 fillets, place
fish in foil on top of and below tray.
Wrap in foil to retain juices.
Use Steam Tray
(10).
Wrap in foil to retain juices.
Wrap in foil to retain juices.
Fish/Shellfish (preset time: 20 mins)
21 mins for 1 whole fish 250g/9oz
Hints and Tips
• It is possible to cook two thin fish fillets on the Steam Tray (10) and one or two under it if required. Be
aware that the fish in the lower position will cook slightly more quickly. Wrap the fish in foil for best results.
• Never steam fish or seafood from frozen. Allow to thaw completely first.
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 17
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