Black & Decker HS90 manual Seafood And Fish

SEAFOOD AND FISH

Steaming times provided are for fresh, or frozen and thawed, seafood and fish. Clean and prepare fresh seafood and fish, as appropriate, before steaming.

Most seafood and fish cook quickly. Steam in small quantities, or in amounts as specified.

Clams tend to open at different times during steaming. To avoid overcooking, watch the shells. Tap the exterior of Cover to improve visibility as steam forms on inside of Steaming Bowl. Use tongs to remove shells when opened; be careful as the steam is hot. Replace Cover after opened shells are removed.

Serve steamed seafood or fish with plain or seasoned butter or margarine, fresh lemon, and/or favorite sauces.

Fish fillets may be steamed in the Rice Bowl. See the procedure provided for poached fillets. Experiment with your favorite fish fillets and/or seasonings by following the proportions and procedures given in the recipe. Adjust steaming times, as necessary.

		Use	Use	Water	Approx.
Type Of		Rice	Drip	Fill Line	Time
Seafood/Fish	Amount	Bowl	Tray	In Base	(Minutes)	Tips
Clams	1 dozen	No	Yes	Lo	11-16	■ Clean, soak shells.
Littlenecks/Cherrystones	in shell					■ Stagger shells that
(fresh)	(up to 2”					are layered.
	across)					■ Cook until shells are
						well opened.
Steamers/Longnecks	1 dozen	No	Yes	Lo	9-16
						■ Larger clams need
(fresh)	in shell					maximum time.
	(up to 2 3/4”					■ Use tongs to remove.
	across)					■ To steam larger Littlenecks
						or Cherrystones (up to 2 3/4”
	2 dozen	No	Yes	Lo	9-18
						across), use “Med” water
	in shell					level; steam 1 dozen at a
	(up to 2 3/4”					time; stir after 15 mins.
	across)					■ Steam until shells
						are opened.
Scallops (fresh)	1 lb.,	No	Yes	Lo	12-14	■ Arrange in single
Bay	shucked					layer; larger quantity must
						be layered.
						■ Larger scallops and/or
						larger amount may take
Sea	1 lb.,	No	Yes	Lo	12-15
						maximum time.
	shucked					■ Stir at 7 minutes; again at 10
	(up to					minutes if not done. Use a
	3/4” thick)					long handled spoon.
						■ Steam until opaque.
Shrimp	Large	No	Yes	Lo	13-15	■ Stagger shrimp that
(Fresh, or frozen	1 lb. in shell					are layered.
and thawed)						■ Stir with long handled spoon
						after 8 minutes and
						11 minutes.
						■ Steam until shells are
						reddish and flesh is opaque.
	1 1/2 lbs.	No	Yes	Med	18-20	■ Stir after 12 and 16 minutes.
	in shell

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