Sunbeam ST6600 Fish and Seafood, Other Grains and Cereals, Approx Type Quantity, Suggestions

Fish and Seafood.

The following are some handy hints on steaming your fish and seafood:

1.Place fish in the Steamer tray.

2.If fish or seafood is to be poached or cooked in a sauce, use the Rice Cooker bowl.

3.Add lemon wedges, herbs and seasoning before steaming, as desired.

4.Add butter or margarine after steaming, if desired.

OTHER GRAINS AND CEREALS.

5.Fish is cooked when it flakes easily with a fork and is opaque in colour.

6.Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Fillets are best steamed in a single layer.

7.When steaming frozen fish, extend the steaming time.

		APPROX.
TYPE	QUANTITY	TIME	SUGGESTIONS
		IN
		MINUTES
Clams	500gms	7 - 20	Steam just until open.
Lobster, whole	750gms	17 - 20	Steam just until red.
Fish:			Cook until fish flakes easily
1) Fillet	500gms	12 - 16	with fork. Season fish as desired
2) Steak	2cm thick	17 - 20	with lemon juice, wine or herbs.
3) Whole	500 - 750gms	17 - 20
Mussels	500gms, fresh in the shell	12 - 16	Steam just until open.
Prawns – Med.	500gms, in the shell	12 - 16	Steam just until pink.
or Large
Scallops, shelled	500gms	12 - 16	Steam just until hot and tender

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