12
Seafood and Fish Amount
Approximate Time
(in minutes)
Water Level Preparation
Clams
(Fresh in Shell)
1 lb. 12 - 16 Middle
Clean and soak shells.
Cook until shells open.
Crab Legs and Claws
(Cooked)
1 lb. 15 - 19 Middle Steam until hot.
Lobster Tails
(Uncooked)
1 lb. 18 - 22 Middle
Remove underside of shells. Place in
steam basket shell side down. Steam
until flesh turns opaque and shell turns
reddish in color.
Mussels
(in Shell)
1 lb. 16 - 20 Middle
Clean shells. Cook until shells open and
flesh turns tannish in color.
Oysters
(in Shell)
1 lb. 13 - 17 Middle
Clean shell. Cook until shells open and
juices bubble.
Scallops
(Thawed)
1 lb. 13 - 17 Middle
Rinse scallops. Steam until flesh turns
opaque in color.
Shrimp
(in Shell, Frozen)
1 lb. 13 - 17 Middle
Place evenly in basket. Cook until flesh
turns opaque in color.
Shrimp
(in Shell, Thawed)
1 lb. 10 - 14 Middle
Place evenly in basket. Cook until flesh
turns opaque in color.
Fish Fillets 1 lb. 18 - 22 Middle
Season and place evenly in basket. Cook
until fish flakes easily.
Fish Steaks 3 lb. 23 - 27 Middle
Season and place evenly in basket. Cook
until fish flakes easily.
Poached Fish
(in Rice Bowl)
1 lb. 22 - 26 Middle
Place in rice bowl with desired season-
ing and butter.
Cover rice bowl with foil.
Other Foods Amount
Approximate Time
(in minutes)
Water Level Preparation
Beans 1 cup dry
60 - 120
(depending on type
of bean)
Max (you may
need to add water
during cooking
cycle)
Mix 1 cup of beans with 1½ cups of water
in rice bowl. Cook until soft.
Oatmeal 1 cup dry 8 - 12 Middle
Mix 1 cup of oatmeal with
1¾ cups of water in rice bowl.
Dinner Rolls Up to 6 2 - 4 Middle Place evenly in basket.
Tortillas (Soft) Up to 6 2 - 4 Middle Place evenly in basket.
Leftovers 1 - 2 cups 11 - 15 Middle
Place in rice bowl and cover with foil.
Steam until warm.
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