Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 9
Fish and Seafood
1.Clean fish or seafood before steaming.
2.Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter, lemon or other favourite sauces.
3.Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
Fish and Seafood | Weight | Steaming Time (minutes) | |
lbs. (g/kgs.) | |||
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Fillets, frozen | 1/2 lb. (225 g) | 10 – 12 | |
fresh | 1/2 lb. (225 g) | 6 – 8 | |
Fish steaks, cod, salmon, tuna | 1 lb. (450 g) | 12 – 14 | |
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Clams, in shell | 1 lb. (450 g) | 10 – 12 | |
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Crab, King Crab, legs and claws | 1/2 lb. (225 g) | 20 – 22 | |
Soft Shell | 8 – 12 pcs. | 20 – 22 | |
Lobster, tails | 2 – 4 | 16 – 18 | |
whole | 18 – 20 | ||
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Mussels, in shell | 1 lb. (450 g) | 14 – 16 | |
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Oysters, in shell | 3 lbs. (1.3 kgs) | 18 – 20 | |
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Scallops, Bay – shucked | 1 lb. (450 g) | 14 – 16 | |
Sea – shucked | 3 lbs. (1.3 kgs) | 18 – 20 | |
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Shrimp, medium in shell | 1 lb. (450 g) | 10 – 12 | |
large in shell | 1 lb. (450 g) | 18 – 20 |
Rice
1.Fill the Base with the maximum amount of water.
2.Add rice, water, broth and spices to Rice Bowl. See the Rice Steaming Guide for quantities of rice and water or check package directions.
3.Place the Drip Tray over the Base/Water Reservoir.
4.Place the Steaming Tray on the Drip Tray, add Rice Bowl onto Steaming Tray. Place Steaming Bowl over Rice Bowl. Cover.
5.Plug into the wall outlet and follow steps 6 to 9 in the ‘How to Steam’ section
NOTES:
1. There are many types of rice. Follow specific package directions for quantities
of water and rice. Use the chart below as a guide. | 9 |
