Fish And Seafood - Rival FSD200 Owner's Manual

TIPS AND HINTS (CONT.)
VEGETABLES (CONT.)
VARIETY
PEAS 1 Pound, Shelled
PEPPERS, WHOLE Up to Four Medium (Not Stuffed)
POTATOES(RED/RUTABAGA) 1 Pound - About 6
SPINACH 1 ⁄ Pound
2
SQUASH
Summer Yellow and Zucchini 1 Pound, Sliced
Winter Acorn/Butternut 1 Pound
TURNIPS 1 Pound, Sliced
ALL FROZEN VEGETABLES 10 Ounces

FISH AND SEAFOOD

1. The steaming times listed in the chart are for fresh, or frozen and
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 favorite sauces.
5. Adjust steaming times accordingly.
WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
12-13
12-13
30-32
14-16
12-14
22-24
20-22
28-50
-12-
TIPS AND HINTS (CONT.)
FISH AND SEAFOOD (CONT.)
VARIETY
CLAMS IN SHELL 1 Pound
CRAB
King Crab 1 ⁄ Pound, Chunks
2
Soft Shell 8 - 12 Pieces
LOBSTER
Tails 2-4
Split 1 - 1
1
Whole, Live 1 - 1 1
MUSSELS (FRESH IN SHELL) 1 Pound
OYSTERS (FRESH IN SHELL) 3 Pound
SCALLOPS
Bay (Shucked) 1 Pound
Sea (Shucked) 3 Pound
SHRIMP
Medium (In Shell) 1 Pound
Large Jumbo (In Shell) 1 Pound
FISH
Whole 1 ⁄ - 3 ⁄ Pound
2 4
Dressed 1 ⁄ - 3 ⁄ Pound
2 4
Fillets 1 Pound
Steaks 1 ⁄ Pound
4
WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
10-12
20-22
8-10
16-18
⁄ Pound 18-20
4
⁄ Pound 18-20
4
14-16
18-20
14-16
18-20
10-12
16-18
10-12
10-12
10-12
16-18
-13-