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FISH & SEAFOOD
•Always fill reservoir to at least minimum level before connecting to power supply.
•Before steaming, clean and prepare fresh seafood and fish.
•Poach fish in the Rice Bowl using water, broth or favorite seasoning.
•Fish is steamed to perfection if it flakes easily and becomes opaque.
•Most fish and seafood cook quickly. Steam in small amounts.
•Mussels, Clams and Oysters may open at different times. Check the shells to avoid
•Adjust steam times according to your preferences.
Fish / Seafood | Amount/Weight | Cooking time (minutes) |
Clams, in shell | 3/4 lb. | 12 - 15 |
Crab: |
|
|
- King crab, Legs | 1/2 lb. | 20 - 22 |
- Soft shell | 5 to 8 pieces | 10 - 12 |
Fish: |
|
|
- Dressed | 1/2 to 3/4 lb. | 20 - 25 |
- Fillets | 1 lb. | 15 - 20 |
- Steaks | 1 lb.; 1 inch thick | 20 - 25 |
- Whole | 1/2 to 3/4 lb. | 20 - 25 |
Lobster |
|
|
- Split | 1 lb. | 20 - 25 |
- Tails | 2 to 4 pieces | 15 - 20 |
- Whole | 1 to | 20 - 25 |
Mussels, in shell | 3/4 lb. | 12 - 15 |
Oysters, in shell | 2 to | 15 - 20 |
Scallops: |
|
|
- Bay, shucked | 3/4 lb. | 12 - 15 |
- Sea, shucked | 3/4 lb. | 15 - 20 |
Shrimp, in shell: |
|
|
- Medium | 3/4 lb. | 12 - 15 |
- Large/Jumbo | 3/4 lb. | 15 - 18 |
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