Silvercrest SDG 950 C3, Operating Instructions Manual

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8.2 Cooking times - fish
• Frozen fish can be cooked without be-
ing thawed. Ensure that the individual
pieces are separated from one another
so that the steam can get everywhere.
The cooking time may be extended by a
few minutes for thicker pieces.
• Keep an eye on cooking time. Under-
cooked fish is still glassy inside. Over-
cooked fish can become dry.
Potatoes 900 g 30 - 40 min - Freshly, peeled and cut into quarters
- Stir/rearrange half-way through cooking time
New or
small pota-
toes 500 g 35 - 40 min - Freshly peeled, left whole
Asparagus 400 g 15 - 20 min - Lay out flat in steamer basket, second layer
cross-wise over the top
Artichokes 2 - 3 medi-
um-sized 50 - 55 min - Place in the steamer basket with the opening
facing downwards so that condensation can
drain off
Vegetable Quantity
Cooking
time
Comments
Fish Quantity
Cooking
time
Comments
Fish fillet 250 g 10 - 15 min - Fresh
Fish fillet 250 g 15 - 20 min - Frozen
Salmon
steak 400 g 10 - 15 min - Increase cooking time by about 5 min if frozen
Tuna steak 400 g 15 - 20 min - Increase cooking time by about 5 min if frozen
Mussels 400 g 10 - 15 min - Only cook fresh mussels which are closed
- The mussels are ready when the shells have
opened completely
Prawns 400 g 10 - 15 min - Stir/rearrange half-way through cooking time
Lobster tails 2 20 - 25 min
Oysters 6 15 - 20 min - Only cook fresh, closed oysters
- The oysters are cooked when the shells have
opened completely
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