15
Note:
The proportion of rice and water is 1:1.5(according to capacity ) when
cooking rice.
Postpone steaming time when food cooked with canteen.
Fish and seafood
1. Steam fish till it looks rather clear and easy to separate bones from
fish. Prolong steaming time when cook frozen fish (separate the frozen
fish).
2. Add seasoning to fish to enhance scent.
Food Varity Amount Time Remarks
Clam Fresh 40g 6-9
Fish
Under back Slice
Fresh
Frozen
25g
6-9
10-12
Oyster Fresh 6 pcs 11-17 Shell open is cooked
20cm fish
Herring
Pomfret
250/400 11-14
Eel 250/400 11-16
Mussel Fresh 400 8-10 Shell open is cooked
Lobster
Fresh
2 pcs 20-24
Can be cooked a
little longer
Scallop
Fresh
400 9-11
Move in the process
of cooking
Meat and fowl
Food Varity
Amount
of food
Time Remarks
Chicken
Breast
4pcs 12-16
Tore the skin off and lay flat
before steamed
Drumstick 4pcs 24-29
Mutton
Chop 4pcs 11-16 Eliminate fat
Saeele
slices
400 11-16
Pork
Tenderloin 400 11-16 Eliminate fat
Loin Chop 4pcs 13-21
Sausage 400 16-26
Made holes before steamed
for easy cooked
Beef
Hind legs
loins
250 16-26
Eliminate fat
Salted steak
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