VICONTE vc-1445 - Инструкция (Страница 7)

FISH AND SEAFOOD
• 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.
• Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
• Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking.
• You may steam fish fillets in the RICE BOWL and serve steamed seafood and fish with seasoned butter or margarine, lemon or fa-
vorite sauces.
• Adjust steaming times accordingly.
Variety Weight/Or Number Pieces Approx. Time (Minute)
Clams in shell
- Littlenecks/Cherrystones
- Soft Shell
1 pound
8-12 pcs.
10-12
8-10
Crab
- King Crab, legs/claws
½ pound 20-22
Lobster
- Tails
- Split
- Whole, Live
2-4
1-1 ¼ pounds
1-1 ¼ pounds
16-18
18-20
18-20
Mussels (fresh in shell) 1 pound 14-16
Oysters (fresh in shell) 3 pound 18-20
Scallops (fresh)
- Bay (shucked)
- Sea (shucked)
1 pound
1 pound
14-16
18-20
Shrimp
- Medium in shell
- Large/Jumbo in shell
1 pound
1 pound
10-12
16-18
Fish
- Whole
- Dressed
- Fillets
- Steaks
½ to ¾ pound
½ to ¾ pound
1 pound
1 pound, 1 “thick”
10-12
10-12
10-12
16-18