MIRRO 92012 - FISH and SEAFOOD TIMETABLE

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FISH and SEAFOOD TIMETABLE
FOR ALL FISH AND SEAFOOD, REDUCE PRESSURE INSTANTLY BY PLACING COOKER UNDER COLD WATER
(FAUCET).
Amount of Liquid
Fish and Seafood
Minutes to
Cook
4.2 Qt.
Cooker
6/8 Qt.
Cooker
at 10
Lbs.
at 15
Lbs.
1 cup
2 cup
Fish Steaks - 3/4 in. thick. Season with salt and pepper. Dip in flour.
Brown in hot shortening in cooker. Place Steaks on rack. Add water.
Cover and cook.
4-6
3-5
1 cup
2 cup
Steamed Fish - 3/4 in. thick. Place water, sliced onion, bay leaf and
parsley in cooker. Season fish and place on rack in cooker. Cover and
cook.
3-5
2-4
3 cups
6 cups
Finnan Haddie (Salt Cod) - Cover with water and let stand 1 hour.
Drain. Place in cooker with water. Cover and cook. Flake fish and
discard skin. Serve with white sauce.
8
6
3 cups
6 cups
Shrimp - Wash shrimp. Place in cooker with water and lemon slice.
Cover and cook. Drain. Cover with cold water. Shell and clean.
4-6
3-5
3 cups
6 cups
Lobster Tail - Wash lobster tails. Place in cooker with water and salt.
Cover and cook. Plunge lobster tails in cold water and remove shells.
6-8
5-6
3 cups
6 cups
Clams - Wash clams thoroughly in salted water, using a brush to
scrub the shells. Cover clams with cold water and salt. Cover and cook.
Strained clam liquid can be used in clam chowder.