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• 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 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 shells to void 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
- Soft shell | 1/2 lb. 5 to 8 pieces | 20 - 22 10 - 12 | Fish:
- Dressed
- Fillets
- Steaks
- Whole | 1/2 to 3/4 lb.
1 lb.
1 lb.; 1 inch thick
1/2 to 3/4 lb. | 20 - 25
15 - 20
20 - 25
20 - 25 | Lobster:
- Split
- Tails
- Whole | 1 lb.
2 to 4 pieces
1 to 1-1/4 lb. | 20 - 25
15 - 20
20 - 25 | | Mussels, in shell | 3/4 lb. | 12 - 15 | | Oysters, in shell | 2 to 2-1/2 lbs. | 15 - 20 | Scallops:
- Bay, shucked
- Sea, shucked | 3/4 lb.
3/4 lb. | 12 - 15
15 - 20 | Shrimp, in shell
- Medium
- Large/Jumbo | 3/4 lb.
3/4 lb. | 12 - 15
15 - 18 | |
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