Elgento E21002, Safety & Instruction Manual

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Fish and seafood
• Fish is done cooking when it is opaque and
flakes easily with a fork.
• Frozen fish may be steamed without
defrosting if it is separated before steaming
and the cooking time is extended.
• Add lemon wedges and herbs while
steaming to improve flavour.
FOOD TYPE QUANTITY
WATER
LEVEL
STEAMING TIME
Fish, Fillets
Sole ½ lb Min 9 – 13 min
Cod, Haddock, Trout ½ lb Min 5 – 10 min
Fish, ¾ inch
thick steaks
Cod, Salmon 4 steaks Max 15 – 18 min
Lobster, Tails
Fresh meat will be opaque
when done. Cook longer if
necessary.
1 or 2 tails Max 16 – 19 min
Mussels
Fresh steaming is done
when the shells are
completely open.
1 lb Min 6 – 12 min
Oysters
Fresh steaming is done
when the shells are
completely open.
6 Max 10 – 16 min
Scallops
Fresh
Stir halfway through the
steaming time. Meat will
be opaque and flaky when
done.
½ lb Min 10 – 13 min
Shrimps
Fresh
Meat will be opaque when
done. Cook longer if
necessary.
½ lb Max 10 – 15 min
Eggs
• Always ensure you prick the eggshell with
a pin before steaming, as this allows the
steam to release during cooking.
FOOD TYPE QUANTITY
WATER
LEVEL
STEAMING TIME
Eggs Large, Hard Cooked 1 – 12 Max 25-30 min