Oster 6-Quart English - Page 9

Fish and Seafood 1. The steaming times listed in the chart are for fresh, frozen or fully thawed seafood and fish. Before steaming, clean and prepare fresh seafood and fish. 2. Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified. 3. Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking. 4. You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish plain or use seasoned butter or margarine, lemon or favorite sauces. 5. Adjust steaming times accordingly. VARIETY Clams in Shell Littlenecks/Cherrystones Crab King Crab, legs/claws Soft Shell Lobster Tails Split Whole, Live Mussels (fresh in shell) Oysters (fresh in shell) Scallops(fresh) Bay (shucked) Sea (shucked) Shrimp Medium in shell Large/Jumbo in shell Fish Whole Dressed Fillets Steaks WEIGHT OR NUMBER OF PIECES 1 pound 1/2 pound 8 - 12 pieces 2 - 4 1 to 1-1/4 pounds 1 to 1-1/4 pounds 1 pound 3 pounds 1 pound 1 pound 1 pound 1 pound 1/2 to 3/4 pound 1/2 to 3/4 pound 1 pound 1 pound, 1-inch thick APPROX. TIME (MINUTES) 12 - 14 20 - 22 10 - 12 16 - 18 18 - 20 18 - 20 14 - 16 18 - 20 14 - 16 18 - 20 12 - 14 16 - 18 18 - 25 18 - 25 18 - 25 20 - 25