12
Seafood and Fish
Amount
Approximate Time
(in minutes)
Water Level
Preparation
Clams
(Fresh in Shell)
1 lb.
12 - 16
Middle
Clean and soak shells.
Cook until shells open.
Crab Legs and Claws
(Cooked)
1 lb.
15 - 19
Middle
Steam until hot.
Lobster Tails
(Uncooked)
1 lb.
18 - 22
Middle
Remove underside of shells. Place in
steam basket shell side down. Steam
until flesh turns opaque and shell turns
reddish in color.
Mussels
(in Shell)
1 lb.
16 - 20
Middle
Clean shells. Cook until shells open and
flesh turns tannish in color.
Oysters
(in Shell)
1 lb.
13 - 17
Middle
Clean shell. Cook until shells open and
juices bubble.
Scallops
(Thawed)
1 lb.
13 - 17
Middle
Rinse scallops. Steam until flesh turns
opaque in color.
Shrimp
(in Shell, Frozen)
1 lb.
13 - 17
Middle
Place evenly in basket. Cook until flesh
turns opaque in color.
Shrimp
(in Shell, Thawed)
1 lb.
10 - 14
Middle
Place evenly in basket. Cook until flesh
turns opaque in color.
Fish Fillets
1 lb.
18 - 22
Middle
Season and place evenly in basket. Cook
until fish flakes easily.
Fish Steaks
3 lb.
23 - 27
Middle
Season and place evenly in basket. Cook
until fish flakes easily.
Poached Fish
(in Rice bowl)
1 lb.
22 - 26
Middle
Place in rice bowl with desired season-
ing and butter.
Cover rice bowl with foil.
Other Foods
Amount
Approximate Time
(in minutes)
Water Level
Preparation
beans
1 cup dry
60 - 120
(depending on type
of bean)
Max (you may
need to add water
during cooking
cycle)
Mix 1 cup of beans with 1½ cups of water
in rice bowl. Cook until soft.
Oatmeal
1 cup dry
8 - 12
Middle
Mix 1 cup of oatmeal with
1¾ cups of water in rice bowl.
Dinner Rolls
Up to 6
2 - 4
Middle
Place evenly in basket.
Tortillas (Soft)
Up to 6
2 - 4
Middle
Place evenly in basket.
Leftovers
1 - 2 cups
11 - 15
Middle
Place in rice bowl and cover with foil.
Steam until warm.
