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Pork, cubed
Pre-cooked Sau-
sage:
-Hot Dogs
- Italian
FISH AND SEAFOOD
• Always fill reservoir to at least minimum level before connecting to power supply.
• Before steaming, clean and prepare fresh seafood and fish.
• Poach fish in the Rice Bowl using water, broth or favorite seasoning.
• Fish is steamed to perfection if it flakes easily and becomes opaque.
• Most fish and seafood cook quickly. Steam in small amounts.
• Mussels, Clams and Oysters may open at different times. Check the shells to avoid over-cooking.
• Adjust steam times according to your preferences.
Fish / Seafood
Clams, in shell
Crab:
- King crab, Legs
- Soft shell
Fish:
- Dressed
- Fillets
- Steaks
- Whole
Lobster
- Split
- Tails
- Whole
Mussels, in shell
Oysters, in shell
Scallops:
- Bay, shucked
- Sea, shucked
Shrimp, in shell:
- Medium
- Large/Jumbo
1 lb.
1 lb. 1 lb.
Amount/Weight
3/4 lb.
1/2 lb.
5 to 8 pieces
1/2 to 3/4 lb.
1 lb.
1 lb.; 1 inch thick
1/2 to 3/4 lb.
1 lb.
2 to 4 pieces
1 to 1-1/4 lb.
3/4 lb.
2 to 2-1/2 lbs.
3/4 lb.
3/4 lb.
3/4 lb.
3/4 lb.
7
25 - 30
15 - 20 25 - 30
Cooking time (minutes)
12 - 15
20 - 22
10 - 12
20 - 25
15 - 20
20 - 25
20 - 25
20 - 25
15 - 20
20 - 25
12 - 15
15 - 20
12 - 15
15 - 20
12 - 15
15 - 18
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