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Hints and tips for steaming poultry
• Select similar sized pieces of poultry for even cooking.
• For even cooking results arrange poultry in a single layer.
• Remove visible fat and skin.
• To obtain a browned appearance, sear the chicken before steaming.
• Check poultry is cooked by piercing the thickest part. The poultry is cooked when
the juices run clear.
Type Suggestions and tips Cooking time (minutes)
Breast fillet Place skin side up 20-25
Drumstick Place thickest part to outside of the steaming tray 30-35
Thigh fillet Place thickest part to outside of the steaming tray 18-20
Hints and tips for steaming dumplings
• Fresh or frozen dumplings and savoury buns can be steamed.
• Place small pieces of baking paper, or cabbage or lettuce leaves, under the
dumplings to avoid sticking to the steaming tray.
Type Suggestions and tips Cooking time (minutes)
BBQ pork or
chicken buns
Cook from frozen 10-12
Dumplings – frozen Separate before cooking 8-10
Dumplings – fresh 5-6
Keep warm setting
The multicooker will automatically switch to the KEEP WARM setting once the RICE,
RISOTTO and SLOW COOK settings have finished cooking. It will keep KEEP
WARM for up to 5 hours on the RICE and SLOW COOK settings and up to 30
minutes on the RISOTTO setting.
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