-E12-
FISH AND SEAFOOD
1. The steaming times listed in the chart are for fresh, or frozen and
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 favorite sauces.
5. Adjust steaming times accordingly.
VEGETABLES
(CONT.)
TIPS AND HINTS (CONT.)
VARIETY
WEIGHT/OR
APPROXIMATE
NUMBER
TIME (MINUTES)
PIECES
PEAS
1 Pound, Shelled
12-13
PEPPERS, WHOLE
Up to Four Medium (Not Stuffed)
12-13
POTATOES(RED/RUTABAGA)
1 Pound - About 6
30-32
SPINACH
1
⁄
2
Pound
14-16
SQUASH
Summer Yellow and Zucchini 1 Pound, Sliced
12-14
Winter Acorn/Butternut
1 Pound
22-24
TURNIPS
1 Pound, Sliced
20-22
ALL FROZEN VEGETABLES
10 Ounces
28-50
