Oster 5712, User Manual

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English-10 English-9
F
ISH AND
S
EAFOOD
1. The steaming times listed in the chart are for fresh, frozen or fully thawed seafood
and fish. Before steaming, clean and prepare fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small portions or in amounts
as specified.
3. Clams, oysters and mussels may open at different times. Check the shells to
avoid overcooking.
4. You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain
or use seasoned butter or margarine, lemon or favourite sauces.
5. Adjust steaming times accordingly
W
EIGHT OR
A
PPROX
. T
IME
V
ARIETY N
UMBER OF
P
IECES
(M
INUTES
)
C
LAMS IN
S
HELL
L
ITTLENECKS
/C
HERRYSTONES
1
POUND
12 – 14
C
RAB
K
ING
C
RAB
,
LEGS
/
CLAWS
1/2
POUND
20 – 22
S
OFT
S
HELL
8 – 12
PIECES
10 – 12
L
OBSTER
T
AILS
2 – 4 16 – 18
S
PLIT
1
TO
1-1/4
POUNDS
18 – 20
W
HOLE
, L
IVE
1
TO
1-1/4
POUNDS
18 – 20
M
USSELS
(
FRESH IN SHELL
) 1
POUND
14 – 16
O
YSTERS
(
FRESH IN SHELL
) 3
POUNDS
18 – 20
S
CALLOPS
(
FRESH
)
B
AY
(
SHUCKED
) 1
POUND
14 – 16
S
EA
(
SHUCKED
) 1
POUND
18 – 20
S
HRIMP
M
EDIUM IN SHELL
1
POUND
12 – 14
L
ARGE
/J
UMBO IN SHELL
1
POUND
16 – 18
F
ISH
W
HOLE
1/2
TO
3/4
POUND
18 – 25
D
RESSED
1/2
TO
3/4
POUND
8 – 25
F
ILLETS
1
POUND
18 – 25
S
TEAKS
1
POUND
, 1-
INCH THICK
20 – 25
M
EAT
W
EIGHT OR
A
PPROX
. T
IME
V
ARIETY
N
UMBER OF
P
IECES
(M
INUTES
)
B
EEF
C
HUCK
1
POUND
28 – 30
H
AMBURGER
1
POUND
18 – 22
M
EATBALLS
1
POUND
22 – 24
C
HICKEN
P
IECES
1
POUND
(2 – 4
PIECES
) 26 – 30
L
AMB
C
UBES
1
POUND
26 – 28
P
ORK
C
UBES
1
POUND
26 – 28
H
OT
D
OGS
1
POUND
10 – 16
P
RE
-C
OOKED
S
AUSAGE
1
POUND
10 – 16
E
GGS
W
EIGHT OR
A
PPROX
. T
IME
V
ARIETY N
UMBER OF
P
IECES
(M
INUTES
)
I
N THE
S
HELL
S
OFT
-C
OOKED
1-12 12-15
H
ARD
-C
OOKED
1-12 15-18
“E
GGS
-
IN
-
A
-C
UP
”
C
RACK RAW EGG INTO CUSTARD CUP
,
SEASON WITH SALT
,
PEPPER AND
BUTTER OR MARGARINE
,
IF DESIRED
.
S
OFT
-C
OOKED
1- 4 10 -12
H
ARD
-C
OOKED
1- 4 12 -14
P
OACHED
7- 8
S
TEP
O
NE
:
P
OUR
2
CUPS WATER IN
RICE BOWL
. S
TEAM TO HEAT WATER
.
S
TEP
T
WO
:
C
RACK EGG IN SMALL
BOWL
,
SLIDE INTO HOT WATER IN RICE
BOWL
. S
TEAM UNTIL POACHED
.
S
CRAMBLED 20-22
B
EAT
6
EGGS TOGETHER AND
2 T
BSP
.
MILK IN RICE BOWL
. S
EASON WITH
SALT AND PEPPER
. S
TIR EGGS HALFWAY
THROUGH COOKING
.
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