Cookworks XJ-10102A0 - Steaming Charts (Continued); Fish and Seafood Steaming; Rice Steaming Guide

Issue 1 29/6/2017 10
Fish / Seafood
Quantity
Water
level
Time
Fish fillets
- Sole, flounder, plaice
etc.
½ lb
(
1
/
4
– ½” thick)
Min
8-10
Fish steaks
- Halibut,
- Salmon,
- Tuna
1–2 pieces / ½
lb
(¾ - 1” thick)
Min
13-14
18-21
14-19
Clams
½ - 1lb in shell
Min
10-12
Crab
1lb
(~6 pieces)
Min
15-18
Lobster tails
1 – 2
(7 – 8oz each)
Min
18-20
Mussels
1lb in shell
Min
12-14
Oysters
½ dozen
Min
11-13
Scallops
½lb
without shell
Min
10-12
Shrimp
1lb in shell
Min
11-12
Rice
Quantity
Water
level
Time
Rice
Water
Brown
½ cup
2/3 cup
Max
40-41
1 cup
1
1
/
4
cups
Max
54-57
White
½ cup
¾ cup
Max
34-36
1 cup
1
1
/
4
cups
Max
37-41
Parboiled
½ cup
¾ cup
Max
51-53
1 cup
1
1
/
4
cups
Max
53-55