Instruction Manual

7
Pork, cubed 1 lb. 25 - 30
Pre-cooked Sau-
sage:
-Hot Dogs
- Italian
1 lb. 1 lb. 15 - 20 25 - 30
FISH AND SEAFOOD
• Always fill reservoir to at least minimum level before connecting to power supply.
• Before steaming, clean and prepare fresh seafood and fish.
• Poach fish in the Rice Bowl using water, broth or favorite seasoning.
• Fish is steamed to perfection if it flakes easily and becomes opaque.
• Most fish and seafood cook quickly. Steam in small amounts.
• Mussels, Clams and Oysters may open at different times. Check the shells to avoid over-cooking.
• Adjust steam times according to your preferences.
Fish / Seafood Amount/Weight Cooking time (minutes)
Clams, in shell 3/4 lb. 12 - 15
Crab:
- King crab, Legs 1/2 lb. 20 - 22
- Soft shell 5 to 8 pieces 10 - 12
Fish:
- Dressed 1/2 to 3/4 lb. 20 - 25
- Fillets 1 lb. 15 - 20
- Steaks 1 lb.; 1 inch thick 20 - 25
- Whole 1/2 to 3/4 lb. 20 - 25
Lobster
- Split 1 lb. 20 - 25
- Tails 2 to 4 pieces 15 - 20
- Whole 1 to 1-1/4 lb. 20 - 25
Mussels, in shell 3/4 lb. 12 - 15
Oysters, in shell 2 to 2-1/2 lbs. 15 - 20
Scallops:
- Bay, shucked 3/4 lb. 12 - 15
- Sea, shucked 3/4 lb. 15 - 20
Shrimp, in shell:
- Medium 3/4 lb. 12 - 15
- Large/Jumbo 3/4 lb. 15 - 18