Oster 5712 Fish and Seafoodfish / seafood, Weight or, Approx. Time, Variety, Number of Pieces

Fish and Seafoodfish / seafood

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

	Weight or	Approx. Time
Variety	Number of Pieces	(Minutes)
Clams in Shell
Littlenecks/Cherrystones	1 pound	12 – 14
Crab
King Crab, legs/claws	1/2 pound	20 – 22
Soft Shell	8 – 12 pieces	10 – 12
Lobster
Tails	2 – 4	16 – 18
Split	1 to 1-1/4 pounds	18 – 20
Whole, Live	1 to 1-1/4 pounds	18 – 20
Mussels
(fresh in shell)	1 pound	14 – 16
Oysters
(fresh in shell)	3 pounds	18 – 20
Scallops(fresh)
Bay (shucked)	1 pound	14 – 16
Sea (shucked)	1 pound	18 – 20
Shrimp
Medium in shell	1 pound	12 – 14
Large/Jumbo in shell	1 pound	16 – 18
Fish
Whole	1/2 to 3/4 pound	18 – 25
Dressed	1/2 to 3/4 pound	18 – 25
Fillets	1 pound	18 – 25
Steaks	1 pound, 1-inch thick	20 – 25

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