Fish & Seafood - Sunbeam ST6610 Instruction Booklet

Fish and Seafood – guide to
cooking times
The following are some handy hints on steaming
your fish and seafood:
1. Place fish in the Steamer tray.
2. If fish or seafood is to be poached or cooked in a
sauce, use the Rice Cooker bowl.
3. Add lemon wedges, herbs and seasoning before
steaming, as desired.
4. Add butter or margarine after steaming, if
desired.
TYPE
Clams
Lobster, whole
Fish
1) Fillet
2) Steak
3) Whole
Mussels
Prawns
Medium
Large
Scallops, shelled 500gms
12
QUANTITY
500gms
750gms
500gms
2cm thick
500 – 750gms
500gms
fresh in the shell
500gms, in the shell
500gms, in the shell
5. Fish is cooked when it flakes easily with a fork
and is opaque in colour.
6. Frozen fish may be steamed without defrosting,
except for fillets which need to be defrosted and
separated before steaming. Fillets are best
steamed in a single layer.
7. When steaming frozen fish, extend the steaming
time.
APPROX. TIME
SUGGESTIONS
IN MINUTES
7 – 20 Steam just until open.
17 – 20 Steam just until red.
12 – 16 Cook until fish flakes easily
17 – 20 with fork. Season fish as desired
17 – 20 with lemon juice, wine or herbs.
12 – 16 Steam just until open.
12 – 16 Steam just until pink.
12 – 16 Steam just until pink.
12 – 16 Steam just until hot and tender.