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SEAFOOD
1. For the steaming chart below the steaming guidelines are for fresh, frozen and fully
thawed seafood.
2.Always clean and prepare fresh seafood and fish before steaming.
3. Most seafood cooks very quickly. Steam in small portions or in amounts as specified
below in chart.
4. Steam fish fillets in rice bowl to assist with not overcooking or juices escaping.
5.Adjust steaming times accordingly to various textures and sizes.
VARIETY WEIGHT / SIZE APPROXIMATE
COOKING TIME
Crab - Whole 500g 25 minutes
- Pieces 8 pieces 10 minutes
Clams, Pippies 500g 10-15 minutes
Lobster - Tails 4 tails 15-20 minutes
- Halved 500g 25-30 minutes
- Whole 1kg 40 minutes
Mussels (Shell) 500g 15 minutes
Oysters (Shell) 1 kg 20 minutes
Scallops (shucked ) 500g 15 -20 minutes
Prawns - Shelled 500g 10 minutes
Fish - Whole 250g - 375g 10 minutes
- Dressed 250g - 375g 10 minutes
- Fillets 500g 8 minutes
- Steaks / Cutlets 500g 8 minutes
MEAT
VARIETY WEIGHT / APPROXIMATE
SIZE PIECES COOKING TIME
Beef - Hamburgers 500g 20 minutes
- Meatballs 500g 15 minutes
Chicken - Whole 1.3 kg 60 minutes
- Pieces 500g 30 minutes
- Breast 400g 25 minutes
Hot Dogs
500g
15 min
utes
Sausages 500g 20-25 minutes
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