Rival FSD200 warranty Fish and Seafood

TIPS AND HINTS (CONT.)

VEGETABLES (CONT.)

VARIETY		WEIGHT/OR	APPROXIMATE
		NUMBER	TIME (MINUTES)
		PIECES
PEAS	1	Pound, Shelled	12-13
PEPPERS, WHOLE	Up to Four Medium (Not Stuffed)		12-13
POTATOES(RED/RUTABAGA)	1 Pound - About 6		30-32
SPINACH	1⁄2 Pound		14-16
SQUASH
Summer Yellow and Zucchini	1	Pound, Sliced	12-14
Winter Acorn/Butternut	1	Pound	22-24
TURNIPS	1	Pound, Sliced	20-22
ALL FROZEN VEGETABLES	10 Ounces		28-50

FISH AND SEAFOOD

1.The steaming times listed in the chart are for fresh, or frozen and

fully thawed seafood and fish. Before steaming, clean and prepare fresh seafood and fish.

2.Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.

3.Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.

4.You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use Seasoned butter or margarine, lemon or favorite sauces.

5.Adjust steaming times accordingly.

TIPS AND HINTS (CONT.)

FISH AND SEAFOOD (CONT.)

VARIETY		WEIGHT/OR	APPROXIMATE
		NUMBER	TIME (MINUTES)
		PIECES
CLAMS IN SHELL	1 Pound		10-12
CRAB
King Crab	1⁄2 Pound, Chunks		20-22
Soft Shell	8	- 12 Pieces	8-10
LOBSTER
Tails	2-4		16-18
Split	1	- 1 1⁄4 Pound	18-20
Whole, Live	1	- 1 1⁄4 Pound	18-20
MUSSELS (FRESH IN SHELL)	1 Pound		14-16
OYSTERS (FRESH IN SHELL)	3 Pound		18-20
SCALLOPS
Bay (Shucked)	1	Pound	14-16
Sea (Shucked)	3	Pound	18-20
SHRIMP
Medium (In Shell)	1	Pound	10-12
Large Jumbo (In Shell)	1	Pound	16-18
FISH
Whole	1⁄2 - 3⁄4 Pound		10-12
Dressed	1⁄2 - 3⁄4 Pound		10-12
Fillets	1	Pound	10-12
Steaks	1⁄4 Pound		16-18

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