Binatone FS-404 - Meat and meat products; Eggs and egg dishes

10
Meat and meat products
Type
Weight/number
of pieces
Approximate
cooking time
(min)
Shellfish in shells
– hard shelled
Crab
– King crab, legs/claws
Lobster
– tail
– dressed
– whole, fresh
Mussels (fresh, in shells)
Oysters (fresh, in shells)
Scallop (fresh)
– freshwater (shelled)
– seawater (shelled)
Shrimps
– medium, in shells
– large, in shells
FISH
– whole
– dressed
– fillet
– pieces
450 g
230 g
2-4 pieces
450-560 g
450-560 g
450 g
350 g
450 g
350 g
450 g
450 g
230-340 g
230-340 g
450 g
340 g
10–12
20–22
16–18
18–20
18–20
14–16
18–20
14–16
18–20
10–12
12–14
16–18
14–16
10–12
10–12
Type
Weight/number
of pieces
Approximate
cooking time
(min)
Beef
– chop
– minced steak
– cutlet
Chicken
– pieces
Lamb
– pieces
450 g
450 g
450 g
450 g (2–4 pieces)
450 g
28–30
16–18
22–24
24–26
26–28
Eggs and egg dishes
Type
Number
of eggs
Ap-
proxi-
mate
time
(min)
Cooking
instructions
Shell egg
–boiled egg
– hard boiled
egg
1–12
1–12
15–18
19–22
Prick eggs at the blunt end
with a needle so they do not to
crack during steaming, and
place them into the indents in de-
tachable bottom of the basket.