Kambrook KFS200BLK, Инструкция пользователя

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13
Seafood
Steaming guidelines in the chart
below are for fresh and fully thawed
seafood.
Frozen seafood should be completely
thawed before steaming.
Always clean fresh seafood or fish
and add lemon wedges, herbs and
seasoning as desired before steaming.
Most seafood cooks very quickly.
Steam in small portions or in amounts
as specified below in chart.
SEAFOOD TYPE QUANTITY
APPROX TIME
IN MINUTES
NOTES
Clams 500g 7
Clams will open when
cooked
Crab
500g, cleaned and cut into
quarters
8
Crab will turn reddish
orange when cooked
Fish, fillet 500g 8
Fish, steak 2cm thick 8
Fish, whole 500-750g 12
Lobster 750g, whole 15
Lobster will turn red when
cooked
Mussels 500g, fresh in the shell 6
Mussels will open when
cooked
Octopus 500g
Oysters 6, in the shell 6
Prawns, shelled 300g 5
Prawns will turn pink
when cooked
Prawns, in the shell 500g 6
Prawns will turn pink
when cooked
Scallops, shelled 500g 5
Scallops, in the shell 12 6
Vongole, pippies 500g 6
Pippies will open when
cooked
Fish fillets can be steamed in steaming
baskets. However, if you want to
retain juices, or even poach, use the
rice cooking bowl. Cooking time will
then be longer.
Adjust steaming times according to
various textures and sizes.
Fish is cooked when it flakes easily with
a fork and is opaque in colour.