Oysters (fresh in shell)
1.35 kg
18-20
Scallops (fresh)
- Bay (shucked)
0.45 kg
14-16
- Sea (shucked)
0.45 kg
18-20
Shrimps
- Medium in shell
0.45 kg
10-12
- Large / jumbo in shell
0.45 kg
16-18
Fish
- Whole
0.22-0.35 kg
10-12
- Dressed
0.22-0.35 kg
10-12
- Filetes
0.45 kg
10-12
- Steaks
0.45 kg, 2.5 cm thick
16-18
MEAT
Variety
Weight / Or number pieces
Approx. time (minute)
Beef
- Chuck
0.45 kg
28-30
- Hamburger
0.45 kg
16-18
- Meatballs
0.45 kg
22-24
Chicken
0.45 kg
- Pieces
2-4 ks
24-26
Lamb
- Cubes
0.45 kg
26-28
Pork
- Cubes
0.45 kg
26-28
Hot dogs
0.45 kg
14-18
Pre-cooked sausages
0.45 kg
14-18
Eggs
These are useful instructions for preparing eggs in the steam pot. It can be used for
preparing soft-boiled eggs, poached eggs and scrambled eggs.
COOKINg EggS IN SHELL (SOFT-BOILED)
Pierce eggs with a needle or a pin in the lower or the upper part of the shell. Then put eggs
into the bowls with the pierced end up.
POACHED EggS
Break eggs and put them into individual heat-resistant bowls with a bit of water, then put
them into the bowl for cooking.
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GB
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