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HOW TO OPERATE
Seafood
Weight
Cooking Time (minutes)
Clams in shell
1 lb.
15–17
King crab leg pieces
8 oz.
23–25
Soft shell crab
2–8 oz.
13–15
Lobster tail
5–10 oz.
19–21
Mussels in shell
1 lb.
17–19
Oysters in shell
1 lb.
21–23
Bay scallops
1 lb.
17–19
Sea scallops
1 lb.
21–23
Shrimp in shell
1 lb.
15–17
Shrimp (large) in shell
1 lb.
15–21
Fish (whole)
8 oz.
21–28
Fish (filet)
1 lb.
21–28
Fish (1" steak)
1 lb.
23–28
Meat/Poultry
Weight
Cooking Time (minutes)
Beef (cut into cubes)
1 lb.
31–33
Hamburger
8 oz.
21–25
Meatballs
1 lb.
25–27
Chicken (2–4 small pieces)
3–12 oz.
29–33
Lamb (cut into cubes)
1 lb.
29–31
Pork (cut into cubes)
1 lb.
19–31
Hot Dogs
1 lb.
13–19
Sausage (precooked)
1 lb.
13–19
Tips:
• Smaller pieces steam faster than large ones.
•
Frozen foods require longer steaming times than fresh.
•
Most fish and seafood cook very quickly—monitor closely.
•
Clams, oysters and mussels may open at different times—
monitor closely to avoid overcooking.
