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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.
Rice
1. Fill the Base with the maximum amount of water.
2. Place the Drip Tray then the Steamer Bowl on the Base.
3. Add rice, water, broth and spices to Rice Bowl. See the Rice Steaming Guide
for quantities of rice and water or check package directions.
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Vegetable
Weight
lb. (kgs.)
Steaming Time (minutes)
Potatoes, small,whole 1 lb. (450 g) 30 – 32
Rutabaga, small dice 1 lb. (450 g) 28 – 30
Spinach 1/2 lb. (25 g) 12 – 14
Squash, Acorn/Butternut, sliced 1 lb. (450 g) 22 – 24
Turnips 1 lb. (450 g) 20 – 22
Frozen Vegetables 1 lb. (450 g) 18 – 20
Fish and Seafood
Weight
lbs. (g/kgs.)
Steaming Time (minutes)
Fillets, frozen
fresh
1/2 lb. (225 g)
1/2 lb. (225 g)
10 – 12
6 – 8
Fish steaks, cod, salmon, tuna 1 lb. (450 g) 12 – 14
Clams, in shell 1 lb. (450 g) 10 – 12
Crab, King Crab, legs and claws
Soft Shell
1/2 lb. (225 g)
8 – 12 pcs.
20 – 22
20 – 22
Lobster, tails
whole
2 – 4
1-1/4 lb (340 g)
16 – 18
18 – 20
Mussels, in shell 1 lb. (450 g) 14 – 16
Oysters, in shell 3 lbs. (1.3 kgs) 18 – 20
Scallops, Bay – shucked
Sea – shucked
1 lb. (450 g)
3 lbs. (1.3 kgs)
14 – 16
18 – 20
Shrimp, medium in shell
large in shell
1 lb. (450 g)
1 lb. (450 g)
10 – 12
18 – 20
SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 16:13 Page 8