Technical data

Operation and Handling

caso MDG 23 121

► Wash off the vegetables thoroughly, cut off the stems.

Clean, peel or chop as required. Smaller pieces will cook

(steam) quicker than large ones.

► The quantity, quality, freshness and size/uniformity,

temperature of frozen dishes can affect the steaming time.

The water quantity and cooking times are variable, and

depend on the wanted results.

► Frozen vegetables should not be unthawed before they are

steamed.

Fish and seafood

Seafood/Fish

Weight or number of

pieces

Approx. time

(minutes)

Large mussels in shell 500 g 10

Crabs 250 g 20

Lobster

- TaIls 2-4 15

- cut up 500-600 g 20

Small mussels

(fresh in the shell)

500 g 15

Oysters (fresh in the shell) 1500 g 20

Scallops (fresh) 500 g 15

Prawns/shrimps

- medium-sized in the shell 500 g 10

- large/extra large in the shell 500 g 15

Fish

- whole 250-375 g 10

- Filets 500 g 10

- Steak

500 g approx. 2.5 cm

thick