Fish And Seafood - Rival CKRVSTLM20 Owner's Manual

1. The steaming times listed in the chart are for fresh, frozen or 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. Serve steamed seafood and fish plain or use seasoned butter
or margarine, lemon or favorite sauces.
5. Adjust steaming times accordingly.
VARIETY
Clams in Shell
Littlenecks/Cherrystones
Crab
King Crab, legs/claws
Soft Shell
Lobster
Tails
Split
Whole, Live
Mussels
(fresh in shell)
Oysters
(fresh in shell)
Scallops (fresh)
Bay (shucked)
Sea (shucked)
Shrimp
Medium in shell
Large/Jumbo in shell
Fish
Whole
Dressed
Fillets
Steaks
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.

FISH AND SEAFOOD

WEIGHT OR
NUMBER OF PIECES
1 pound
1/2 pound
8 – 12 pieces
2 – 4
1 to 1-1/4 pounds
1 to 1-1/4 pounds
1 pound
3 pounds
1 pound
1 pound
1 pound
1 pound
1/2 to 3/4 pound
1/2 to 3/4 pound
1 pound
1 pound, 1-inch thick
-10-
APPROX. TIME
(MINUTES)
15 – 17
23 – 25
13 – 15
19 – 21
21 – 23
21 – 23
17 – 19
21 – 23
17 – 19
21 – 23
15 – 17
19 – 21
21 – 28
21 – 28
21 – 28
23 – 28