Filter
Top Products
8
English
FISH & SEAFOOD
• Always ll reservoir to at least minimum level before connecting to power
supply.
• Before steaming, clean and prepare fresh seafood and sh.
• Poach sh in the Rice Bowl using water, broth or favorite seasoning.
• Fish is steamed to perfection if it akes easily and becomes opaque.
• Most sh and seafood cook quickly. Steam in small amounts.
• Mussels, Clams and Oysters may open at different times. Check the shells to
avoid over-cooking.
• Adjust steam times according to your preferences.
Fish / Seafood Amount/Weight Cooking time (minutes)
Clams, in shell 3/4 lb. 12 - 15
Crab:
- King crab, Legs
- Soft shell
1/2 lb.
5 to 8 pieces
20 - 22
10 - 12
Fish:
- Dressed
- Fillets
- Steaks
- Whole
1/2 to 3/4 lb.
1 lb.
1 lb.; 1 inch thick
1/2 to 3/4 lb.
20 - 25
15 - 20
20 - 25
20 - 25
Lobster
- Split
- Tails
- Whole
1 lb.
2 to 4 pieces
1 to 1-1/4 lb.
20 - 25
15 - 20
20 - 25
Mussels, in shell 3/4 lb. 12 - 15
Oysters, in shell 2 to 2-1/2 lbs. 15 - 20
Scallops:
- Bay, shucked
- Sea, shucked
3/4 lb.
3/4 lb.
12 - 15
15 - 20
Shrimp, in shell:
- Medium
- Large/Jumbo
3/4 lb.
3/4 lb.
12 - 15
15 - 18