Operation Manual

EBN
6
Fish and seafood
1. The steaming listed in the chart are for fresh, or frozen and fully thawed seafood and
fish. Before steaming, clean and prepare fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small or in amounts as specified.
3. Clams, oysters and mussels may open at different
es. Check the shells to avoid over
cooking.
4. You may steam fish fillets in the RICE BOWL serve steamed seafood and fish plain or use
seasoned or margarine, lemon or favorite sauces.
5. Adjust steaming
accordingly.
Type of Fish Amount
Use
Rice
Bowl
Use
Drip
Tray
Water Fill Line
In Base
Approx.
Time
(Minutes)
Fillets
-Sole, Flounder, other
favorite fillets
1/2 Ibs.
(1/4 -1/2”
thick).
No Yes Min 8-10
Steaks
-Halibut
-Salmon
-Tuna
-Other favorite Fish
Steaks
1-2 pieces
1/2 – Ib.
1” thick
3/4-1” thick
3/4-1” thick
3/4-1” thick
No
No
No
No
Yes
Yes
Yes
Yes
Min
Min
Min
Min
13-14
18-21
14-19
13-
21
Poached Fillets
-Your favorite fish
fillets
1/2 -3/4 Ib.
(3 – 4 fillets;
1/4 -1/2” thick)
No Yes Max 30-35
Type of
Seafood
Amount
Use Rice
Bowl
Use Drip
Tray
Water Fill
Line In Base
Approx. Time
(Minutes)
Clams 1/2-1 Ib. in shell No Yes Min 10-12
Crab
1 Ib.
(about 6 pieces)
No Yes Min 15-18
Lobster
-Tails
1 or 2
(7 to 8 ozs. each)
No Yes Min 18-20
Mussels
(fresh)
1 Ib.in shell No Yes Min 12-14
Oysters
(fresh)
About 1/2 dozen No Yes Min 11-13
Scallops
(fresh)
1/2 Ib. shucked No Yes Min 10-12
Shrimp 1 Ib. in shell No Yes Min 11-12
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