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Sunbeam ST6820 Fish and Seafood - guide to cooking times, Type, Quantity, Suggestions, Prawns

Models: ST6820

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Fish and Seafood – guide to cooking times

Fish and Seafood – guide to cooking times

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

1.Place fish in the steaming tray.

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

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

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

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.

8.When steaming shellfish, discard any that do not open after cooking.

	TYPE	QUANTITY	APPROX TIME	SUGGESTIONS
	TYPE	QUANTITY	IN MINUTES	SUGGESTIONS
			IN MINUTES
	Clams	500g	7	Clams will open when cooked.
	Crabs	500g, Blue swimmer	10	Crab will turn reddish orange
	Crabs	Cleaned & cut into quarters	10	when cooked.
		Cleaned & cut into quarters		when cooked.
	Fish
	1)-Fillet	500g,	12	Cook until fish flakes easily
	2)-Steak	2cm thick	17	with fork. Season fish as desired
	3)-Whole	500g - 750g	17	with lemon juice, wine or herbs.
	Lobster, Whole	750g	17	Lobster will turn red when
	Lobster, Whole	750g	17	cooked.
				cooked.
	Mussels	500g, fresh in the shell	12	Mussels will open when cooked.
		500g
		Rinse then soak for 2 hours in
	Pippies	cold water. Drain and discard	10	Pippies will open when cooked.
		any that are already open
		before cooking.
	Prawns

	Medium	500g, in the shell	12	Prawns will turn pink
	Large	500g, in the shell	12	when cooked.
	Scallops, shelled	500g	12	Steam just until hot and tender.
				Arrange scallops over 3 steaming
		12 Scallops		trays. Steam 5 minutes, scallops
	Scallops on	Remove scallop from shell	7	in the lowest tray will be cooked.
	the shell	and rinse under water.	7	Remove. Continue to steam
	the shell	and rinse under water.		Remove. Continue to steam
		Replace scallop on shell.		remaining 2 trays of scallops for
				a further 2 minutes.

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Sunbeam ST6820 manual Fish and Seafood - guide to cooking times, Type, Quantity, Suggestions, Prawns

Contents

ST6820 VitaSteam ElectronicProgrammable Food Steamer Instruction BookletImportant instructions - retain for future use ContentsSunbeam’s Safety Precautions LCD screen Features of your VitaSteam Electronic6 cup capacity rice bowl 3 steaming traysControl panel Water level indicatorExternal water fill hole Removable drip trayAn Introduction to Steam Cooking Delay Start Using your VitaSteam ElectronicUsing your VitaSteam Electronic continued For Best Results when SteamingGuide to Water Levels Guide to the Instant Steam FunctionGuide to using the Steaming Trays Guide to using the Rice BowlImportant - Mineral Deposits Care and CleaningVegetables - guide to cooking times VEGETABLEQUANTITY Potatoes Vegetables - guide to cooking times continuedVEGETABLE QUANTITYVARIETY Rice, Grain & Cereals - guide to cooking timesRICE, GRAIN AND CEREALS RICE COOKER BOWLSUGGESTIONS Fish and Seafood - guide to cooking timesTYPE QUANTITYPoultry - guide to cooking times Guide to recipes Eggs - guide to cooking timesChicken & Cashew Wontons RecipesBREAKFAST Breakfast Eggs LIGHT MEALS AND SIDE DISHES1 garlic clove, crushed Recipes continuedChicken Gow Gee Pork, Chestnut & Basil Dim Sims1teaspoon sesame oil Steamed Pork Buns2tablespoons salt-reducedsoy sauce 3teaspoons finely grated fresh ginger40g butter, melted or 2 teaspoons olive oil Asparagus with Lemon ButterCauliflower & Broccoli Bake 2 bunches asparagus2-3threads of saffron, or pinch saffron powder Saffron RiceMinted Tabouli Salad 1 cup uncooked white rice500ml store-boughttomato pasta sauce MAIN MEALS Cabbage Rolls2 garlic cloves, crushed 500g lean veal mince ½ cup long grain white rice2 tablespoons fish sauce Vietnamese Pork in Lettuce Cups1 160g pork fillet 5cm piece fresh ginger, peeled, finely chopped40 fresh flour wonton wrappers 80g butter, cubed Salmon Ravioli with Lime Butter1 small red onion, finely chopped 1 tablespoon chopped fresh dill12 scallops, in half shell Scallops with Chilli Ginger Dressing1 green shallot, ends trimmed, thinly sliced 1 tablespoon sweet chilli sauce2 brown onions, halved, thinly sliced Herb Salmon CutletsLemon Chicken & Red Lentil Salad 2 160g each salmon cutlets2 garlic cloves, crushed Soy Chicken & Omelette Salad2 single chicken breast fillets cup soy sauce 2 tablespoons lime juice 1 tablespoon sesame oil1 teaspoon ground coriander Lamb BiryaniDESSERTS Baileys Chocolate Soufflé 1 teaspoon ground cumin¾cup milk 1 overripe banana, mashed 1 egg Banana PuddingPassionfruit Bread & Butter Pudding 60g butter, meltedcup sherry or brandy Steamed Christmas PuddingSticky Date Pudding with Butterscotch Sauce ½cup brown sugar, firmly packed 90g butterRecipes continued Vanilla Bean Crème Brûlée2 cups pouring cream 35% fat 1½ tablespoons caster sugar, extraPage Page free of charge 12 Month Replacement Guarantee1300 0800Or call Or callNeed help with your appliance?