7
Pork, cubed
1 lb.
25 - 30
Pre-cooked Sau-
sage:
-Hot Dogs
- Italian
1 lb. 1 lb.
15 - 20 25 - 30
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
Amount/Weight
Cooking time (minutes)
Clams, in shell
3/4 lb.
12 - 15
Crab:
- King crab, Legs
1/2 lb.
20 - 22
- Soft shell
5 to 8 pieces
10 - 12
Fish:
- Dressed
1/2 to 3/4 lb.
20 - 25
- Fillets
1 lb.
15 - 20
- Steaks
1 lb.; 1 inch thick
20 - 25
- Whole
1/2 to 3/4 lb.
20 - 25
Lobster
- Split
1 lb.
20 - 25
- Tails
2 to 4 pieces
15 - 20
- Whole
1 to 1-1/4 lb.
20 - 25
Mussels, in shell
3/4 lb.
12 - 15
Oysters, in shell
2 to 2-1/2 lbs.
15 - 20
Scallops:
- Bay, shucked
3/4 lb.
12 - 15
- Sea, shucked
3/4 lb.
15 - 20
Shrimp, in shell:
- Medium
3/4 lb.
12 - 15
- Large/Jumbo
3/4 lb.
15 - 18