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FISH AND SEAFOOD
1. The steaming times listed in the chart are for fresh, frozen or fully thawed seafood
and fish. Before steaming, clean and prepare fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small portions or in amounts
as specified.
3. Clams, oysters and mussels may open at different times. Check the shells to
avoid overcooking.
4. You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain
or use seasoned butter or margarine, lemon or favourite sauces.
5. Adjust steaming times accordingly
WEIGHT OR APPROX.TIME
VARIETY NUMBER OF PIECES (MINUTES)
CLAMS IN SHELL
LITTLENECKS/CHERRYSTONES 1 POUND 12 – 14
CRAB
KING CRAB, LEGS/CLAWS 1/2 POUND 20 – 22
S
OFT SHELL 8 – 12 PIECES 10 – 12
LOBSTER
TAILS 2 – 4 16 – 18
S
PLIT 1 TO 1-1/4 POUNDS 18 – 20
W
HOLE, LIVE 1 TO 1-1/4 POUNDS 18 – 20
MUSSELS
(FRESH IN SHELL) 1 POUND 14 – 16
O
YSTERS
(FRESH IN SHELL) 3 POUNDS 18 – 20
SCALLOPS (FRESH)
BAY (SHUCKED) 1 POUND 14 – 16
S
EA (SHUCKED) 1 POUND 18 – 20
SHRIMP
MEDIUM IN SHELL 1 POUND 12 – 14
L
ARGE/JUMBO IN SHELL 1 POUND 16 – 18
FISH
WHOLE 1/2 TO 3/4 POUND 18 – 25
D
RESSED 1/2 TO 3/4 POUND 8 – 25
F
ILLETS 1 POUND 18 – 25
STEAKS 1 POUND,1-INCH THICK 20 – 25
MEAT
WEIGHT OR APPROX.TIME
VARIETY NUMBER OF PIECES (MINUTES)
BEEF
CHUCK 1 POUND 28 – 30
H
AMBURGER 1 POUND 18 – 22
M
EATBALLS 1 POUND 22 – 24
CHICKEN
PIECES 1 POUND (2 – 4 PIECES) 26 – 30
LAMB
CUBES 1 POUND 26 – 28
PORK
CUBES 1 POUND 26 – 28
H
OT DOGS 1 POUND 10 – 16
PRE-COOKED SAUSAGE 1 POUND 10 – 16
EGGS
WEIGHT OR APPROX.TIME
VARIETY NUMBER OF PIECES (MINUTES)
IN THE SHELL
SOFT-COOKED 1-12 12-15
H
ARD-COOKED 1-12 15-18
“EGGS-IN-A-CUP”
CRACK RAW EGG INTO CUSTARD CUP,
SEASON WITH SALT, PEPPER AND
BUTTER OR MARGARINE
, IF DESIRED.
S
OFT-COOKED 1-4 10-12
H
ARD-COOKED 1-4 12-14
POACHED 7-8
STEP ONE: POUR 2 CUPS WATER IN
RICE BOWL
. STEAM TO HEAT WATER.
STEP TWO: CRACK EGG IN SMALL
BOWL
, SLIDE INTO HOT WATER IN RICE
BOWL
.STEAM UNTIL POACHED.
SCRAMBLED 20-22
B
EAT 6 EGGS TOGETHER AND 2 TBSP.
MILK IN RICE BOWL.SEASON WITH
SALT AND PEPPER
.STIR EGGS HALFWAY
THROUGH COOKING.
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