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Food
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Mussels,
In shell
Oysters
Shrimp,
Thawed, peeled (time
Peeled
will depend on size)
Peel & Eat
In shell, season
Shrimp
Escargots
In shell, stuffed,
frozen
Scallops,
Fresh/frozen,
Bay
thawed
Scallops,
Fresh/frozen,
Sea
thawed
Lobster,
Fresh
Whole
Lobster,
Frozen, thawed,
Tails
split
Fish,
Frozen,
Breaded
preheat to 575°F
Stuffed
Fill evenly
Lobster
Salmon
Fill molds evenly
Mousse
Fish Terrine
Fill molds evenly
Fish Balls
Form well, cover
until needed
*If Tender Steaming, use longer cooking times.
Seafood
Proper
Container
CSB
CSM
or Grid
Mode
Mode
1
1
/
˝ Unperf
S
S/TS
2
1
1
/
˝ Unperf
S
S/TS
2
1
1
/
˝ Unperf
S
2
3
/
˝ Pan
C
4
3
/
˝ Unperf
S
S/TS
4
3
/
˝ Unperf
S
S/TS
4
Grid or
S
3
/
˝ Perf
4
3
/
˝ Perf or
S/C/CV
S/C/CV
4
Unperf
3
/
˝ Gran,
C
4
Alum Perf
3
/
˝ Unperf
C/CV
C/CV
4
Grid or
S
C/TS
3
/
˝ Unperf
4
Grid or
S
C/TS
3
/
˝ Unperf
4
1
1
/
˝ Unperf
S
C/TS
2
82
CSL
CSG
Mode
Mode
S
S/TS
S
S/TS
S
S
S
C
C
C
S
S/TS
S
S/TS
S
S
S
S/C/CV
S/C/CV
C
C
C
S/C/CV
S/C/CV
S/C
C/TS
S/C
C/TS
S/C
C/TS
Temp.
Approx.
in
Cook Time
Special
°F(°C)
in Min.
Function
165 - 212
8 - 14
(74 - 100)
160 - 212
6 - 14
(72 - 100)
212
4 - 10
(100)
350
6 - 10
SDHC
(177)
165 - 212
4 - 8
(74 - 100)
6 - 12*
165 - 212
6 - 10
(74 - 100)
7 - 15*
212
10 - 14
(100)
212 - 350
10 - 20
(100 - 177)
320 - 420
10 - 15
SDHC
(160 - 216)
165 - 212
10 - 20
Probe
(74 - 100)
145°F (63°C)
165 - 212
15 - 20
(74 - 100)
165 - 212
30 - 45
Probe
(74 - 100)
145°F (63°C)
165 - 212
12 - 16
(74 - 100)
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