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STEAMING FISH, POULTRY
& PRE-COOKED MEATS
1. The steaming times listed in the Fish Steaming Chart are for
fresh or frozen (fully thawed) fish or shellfish. Before steaming,
clean and prepare fresh seafood.
2. Use lettuce leaves under fish fillets and fish steaks to catch
some of the juice and to make removing the fish easier.
3. Clams, oysters and mussels may open at different times. Check
the shells to avoid over-cooking.
4. Marinate fish to impart flavors before cooking. Serve steamed
seafood plain or use seasoned butter or margarine, lemon or
add your favorite sauces after steaming.
5. Adjust steaming times accordingly to suit your personal taste.
NOTE: Foods that steam in the THIRD (3) or SECOND (2)
Basket(s) may require additional cooking time.
FISH STEAMING CHART
*Approximate times are offered as guidelines only. Cooking times may vary.
NOTE: If cooking less than 10 minutes, turn Timer to “10” and
then back to desired cooking time.
Fish/Shellfish
Clams in shell
littlenecks
cherrystones
Crab, pre-cooked king crab,
legs/claws
Lobster tails
Oysters in shell
Scallops
bay (shucked)
sea (shucked)
Shrimp, medium, in shell
Fish
whole trout
fillets
steaks
Number of Pieces
(approximate)
6
4
6
2
6
12
12
12
2 small
3
2
Suggested
Cooking Time*
15 to 20 min.
20 to 25 min.
20 to 25 min.
20 to 30 min.
20 to 25 min.
15 to 20 min.
15 to 20 min.
5 to 10 min.
15 to 20 min.
15 to 22 min.
20 to 25 min.
TMR_TMFS4401_IB_30-6-06 6/30/06 6:48 PM Page 16