Seafood Steaming Chart
SEAFOOD | SMALL/SIDE BOWL | LARGE/CENTER | SUGGESTED | ||||
AMOUNT | BOWL AMOUNT | COOKING TIME | |||||
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Clams, countneck | 1 pound | 2 pounds | 15 | - 25 minutes | |||
Crab - King | 1⁄2 | pound | 1 pound | 15 | - 20 minutes | ||
Crab - Snow | 1⁄2 | pound | 1 pound | 10 | - 15 minutes | ||
Lobster Tail - Tiger, |
| 2 |
| 4 | 15 | - 20 minutes | |
6 oz. |
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Lobster Tail, 8 oz. |
| 1 |
| 2 | 25 | - 35 minutes | |
Mussels | 1⁄2 | pound | 1 pound | 15 | - 20 minutes | ||
Oysters, in shell | 1⁄2 | pound | 3⁄4 | pound | 15 | - 25 minutes | |
Scallops - Bay, | 1⁄2 | pound | 1 pound | 10 | - 15 minutes | ||
fresh/shucked | |||||||
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Scallops - Sea, | 1⁄2 | pound | 1 pound | 12 | - 17 minutes | ||
whole, fresh/shucked | |||||||
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Shrimp - Medium, | 1⁄2 | pound | 3⁄4 | pound | 5 | - 8 minutes | |
split shell, deveined | |||||||
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Shrimp - Large, split | 1⁄2 | pound | 3⁄4 | pound | 8 - 10 minutes | ||
shell, deveined | |||||||
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Fish - Filets, | 1 pound | 11⁄2 pounds | 10 | - 15 minutes | |||
1/2 inch thick | |||||||
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Fish - Steaks, | 1 pound | 11⁄2 pounds | 15 | - 20 minutes | |||
1 inch thick | |||||||
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Pre-cooked Meat & Poultry Steaming Chart
MEAT/POULTRY | SMALL/SIDE BOWL | LARGE/CENTER | SUGGESTED | |
AMOUNT | BOWL AMOUNT | COOKING TIME | ||
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Chicken or Turkey | To fit Bowl | To fit Bowl | 10 - 15 minutes | |
Cutlets | ||||
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Chicken Breast |
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Halves, boneless, | To fit Bowl | To fit Bowl | 30 - 40 minutes | |
skinless |
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Pork Loin, Sirloin | To fit Bowl | To fit Bowl | 15 - 20 minutes | |
Chops, 1 inch thick | ||||
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Smoked Sausage, | 14 ounces | 20 ounces | 15 - 20 minutes | |
precooked, | ||||
cut into 6 pieces |
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Frankfurters | 1 package | 1 package | 10 - 15 minutes |
NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165° F and ground beef, veal, lamb and pork be cooked to an internal temperature of 160° F. Chicken and turkey should be cooked to an internal temperature of 170° F for white meat and 180° F for dark meat. Goose and duck should be cooked to an internal temperature of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an internal temperature of at least 145° F. Fresh pork should be cooked to an internal temperature of at least 160° F. When
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