Place Rack in Cookwell; Add hot water in amount given in chart below. Cover; preheat to 350°F for 20 minutes.
Steaming will retain delicate texture and flavor of fish and seafood.
Serve hot: directly from Roaster Oven.
Serve cold: Remove fish/seafood/meat from cookwell and immediately place in cold water to stop cooking process. Chill before serving.
|Type of Fish ||Steam Time ||Water Amount |
|Fish Fillets ||10 to 15 Min. ||3 Cups |
|Fish Steaks ||15 to 20 Min. ||4 Cups |
|Whole Fish (Gills and fins removed) ||20 to 30 Min. |
(depending on thickness)
|4 Cups |
|Clams in shell ||10 to 15 Min. ||3 Cups |
|Crabs Claws and Legs ||25 to 35 Min. ||3 Cups |
|Lobster Tails ||20 to 25 Min. ||4 Cups |
|Mussels In shell ||10 to 15 Min. ||3 Cups |
|Oystes In shell ||10 to 15 Min. ||3 Cups |
|Shrimp Large, in shell ||8 to 12 Min. ||3 Cups |
|Sea Scallops In shallow dish ||10 to 15 Min. ||3 Cups |