Toastess TVS347 manual Rice, Fish and Seafood Weight, Lbs. g/kgs

SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07

Vegetable	Weight	Steaming Time (minutes)
	lb. (kgs.)
Potatoes, small,whole	1 lb. (450 g)	30 – 32
Rutabaga, small dice	1 lb. (450 g)	28 – 30
Spinach	1/2 lb. (25 g)	12 – 14
Squash, Acorn/Butternut, sliced	1 lb. (450 g)	22 – 24
Turnips	1 lb. (450 g)	20 – 22
Frozen Vegetables	1 lb. (450 g)	18 – 20

Fish and Seafood

1.Clean fish or seafood before steaming.

2.Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter, lemon or other favourite sauces.

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

Fish and Seafood	Weight	Steaming Time (minutes)
	lbs. (g/kgs.)
Fillets, frozen	1/2 lb. (225 g)	10 – 12
fresh	1/2 lb. (225 g)	6 – 8
Fish steaks, cod, salmon, tuna	1 lb. (450 g)	12 – 14
Clams, in shell	1 lb. (450 g)	10 – 12
Crab, King Crab, legs and claws	1/2 lb. (225 g)	20 – 22
Soft Shell	8 – 12 pcs.	20 – 22
Lobster, tails	2 – 4	16 – 18
whole	1-1/4 lb (340 g)	18 – 20
Mussels, in shell	1 lb. (450 g)	14 – 16
Oysters, in shell	3 lbs. (1.3 kgs)	18 – 20
Scallops, Bay – shucked	1 lb. (450 g)	14 – 16
Sea – shucked	3 lbs. (1.3 kgs)	18 – 20
Shrimp, medium in shell	1 lb. (450 g)	10 – 12
large in shell	1 lb. (450 g)	18 – 20

Rice

1.Fill the Base with the maximum amount of water.

2.Place the Drip Tray then the Steamer Bowl on the Base.

3.Add rice, water, broth and spices to Rice Bowl. See the Rice Steaming Guide

for quantities of rice and water or check package directions. 8