Master Chef MCSD3 Use And Care Manual page 17

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 (III) or SECOND (II) Basket(s)
may require additional cooking time.
fiSH / SHellfiSH STeaming CHarT
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
*Approximate times are offered as guidelines only. Cooking times may vary.
Number of Pieces
(Approximate)
6
4
6
2
6
12
12
12
2 small
3
2
17
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.