Cookworks 3 BOWL STEAMER Instruction Manual - Page 12
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FISH AND SEAFOOD
1.The steaming times listed in the chart are for fresh, or frozen and 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 over cooking.
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.
Type of Fish
Amount
Fillets-
-Sole, Flounder,
1/2 ibs.
other favorite
(1/4 -1/2"thick).
fillets
Steaks-
1-2 pieces
1/2 – Ib.
-Halibut
1"thick
-Salmon
3/4-1"thick
-Tuna
3/4-1"thick
-Other favorite
Fish Steaks
3/4-1"thick
Poached Fillets-
1/2 -3/4 Ib.
-Your favorite
(3 – 4 fillets;
fish fillets
1/4 -1/2"thick)
Use
Use
Water Fill
Rice
Drip
Line In
Bowl
Tray
Base
No
Yes
Lo
No
Yes
Lo
No
Yes
Lo
No
Yes
Lo
No
Yes
Lo
No
Yes
Hi
Approx.
Time
(Minutes)
8-10
13-14
18-21
14-19
13-21
30-35