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Celery
Carrots
Cauliflower-Whole
Corn or Cob
Eggplant
Mushrooms, Whole
Okra
Onions
Parsnips
Peas
Peppers, Whole
Potatoes, Whole- Red
Turnips
All frozen vegetables
FISH AND SEAFOOD
The steaming time listed in the chart is for fresh, or frozen and fully thawed seafood and fish. Before steaming, scale and prepare fresh seafood and fish.
•
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
•
Clams, oysters and mussels may open at different time. Check the shells to avoid overcooking.
•
Adjust steaming time 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
/2 pound thinly sliced
1
1 pound thinly sliced
1 pound
3-5 ears
1 pound
1 pound
1 pound
/
pound thinly sliced
1
2
½ pound
1 pound shelled
Up to 4 medium (not stuffed)
1 pound-about 6 small
1 pound sliced
10oz.
Weight/Or Pieces
1 pound
/2 pound
1
8-12 pcs.
2-4
1-1 1/4 pounds
1-1 1/4 pounds
1 pound
3 pound
1 pound
1 pound
10
14-16
18-20
20-22
14-16
16-18
10-12
18-20
12-14
8-10
12-13
12-13
30-32
20-22
28-50
Approx. Time (Minute)
10-12
20-22
8-10
16-18
18-20
18-20
14-16
18-20
14-16
18-20
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