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10
Fish and Seafood
1 The steaming times listed in the chart are for fresh or fully thawed
seafood and fish. Before steaming, clean and prepare fresh seafood
and fish. Frozen food may effect steam timing.
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 Serve steamed seafood and fish plain or use seasoned butter or
margarine, lemon or favorite sauces.
5 Adjust steaming times accordingly.
Variety Wt. or Number of Piecess Approx. Time (Minutes))
Beef
Chuck 1 pound 31 – 33
Hamburger 1 pound 21 – 25
Meatballs 1 pound 25 – 27
Chicken
Pieces 1 pound, 2 – 4 pieces 29 – 33
Lamb
Cubes 1 pound 29 – 31
Pork
Cubes 1 pound 29 – 31
Hot Dogs
1 pound 13 – 19
Pre-Cooked Sausage
1 pound 13 – 19
Meat
NOTE: Times are for reference. Experiment with steam times to achieve your desired results.
Variety Wt. or Number of Piecess Approx. Time (Minutes))
Clams in Shell
Littlenecks/Cherrystones 1 pound 15 – 17
Crab
King Crab, legs/claws 1/2 pound 23 – 25
Soft Shell 8 – 12 pieces 13 – 15
Lobster
Tails 2 – 4 19 – 21
Split 1 to 1-1/4 pounds 21 – 23
Whole, large 1 to 1-1/4 pounds 21 – 23
Mussels
(fresh in shell) 1 pound 17 – 19
Oysters
(fresh in shell) 1 pound 21 – 23
Scallops (Fresh)
Bay (shucked) 1 pound 17 – 19
Sea (shucked) 1 pound 21 – 23
Shrimp
Medium in shell 1 pound 15 – 17
Large/Jumbo in shell 1 pound 19 – 21
Fish
Whole 1/2 to 3/4 pound 21 – 28
Dressed 1/2 to 3/4 pound 21 – 28
Filet 1 pound 21 – 28
Steaks 1 pound, 1-inch thick 23 – 28
NOTE: Times are for reference. Experiment with steam times to achieve your desired results.
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