Pescadospescados/mariscosy Mariscos

1.Los tiempos de cocción al vapor que se muestran en el cuadro, son para pescados y mariscos frescos, congelados o completamente descongelados. Antes de cocinar, limpie y prepare los pescados y mariscos frescos.

2.La mayoría de pescados y mariscos se cocinan en muy poco tiempo. Cocine al vapor porciones pequeñas o en las cantidades especificadas.

3.Las ostras, almejas y mejillones pueden abrirse a diferentes tiempos. Revise las conchas para evitar cocinarlos demasiado.

4.Usted puede cocinar filetes de pescado al vapor en el TAZÓN PARA ARROZ. Sirva los pescados y mariscos al natural o bien sazónelos con mantequilla, margarina, limón o sus salsas favoritas.

5.Haga los ajustes correspondientes de los tiempos de cocción.

 

Peso o

Tiempo Aprox.

Variedad

Número de Piezas

(Minutos)

Almejas en su concha

 

 

Tipo Littlenecks/Cherrystones

1 libra

12 – 14

Cangrejo

 

 

Tipo King Crab, patas/tenazas

1/2 libra

20 – 22

Tipo de caparazón suave

8 – 12 piezas

10 – 12

Langosta

 

 

Colas de langosta

2 – 4

16 – 18

Abierta

1, 1-1/4 libras

18 – 20

Entera, viva

1, 1-1/4 libras

18 – 20

Mejillones

 

 

(frescos en su concha)

1 libra

14 – 16

Ostras

 

 

(frescas en su concha)

3 libras

18 – 20

Escalopes (frescos)

 

 

De bahía (sin concha)

1 libra

14 – 16

De mar (sin concha)

1 libra

18 – 20

Camarón o gambas

 

 

Mediano sin pelar

1 libra

12 – 14

Grande/Jumbo sin pelar

1 libra

16 – 18

Pescado

 

 

Entero

1/2 a 3/4 libra

18 – 25

Aderezado

1/2 ta 3/4 libra

18 – 25

Filetes

1 libra

18 – 25

Trozos

1 libra en piezas de 2.5 cm

20 – 25

13

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Oster 5712 manual Peso o

5712 specifications

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