Rival FSD201 - Manuel (Page 12)

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FISH AND SEAFOOD
1. The steaming times 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 portions or
in amounts as specified.
3. Clams, oysters and mussels may open at different times. Check
the shells to avoid overcooking.
4. You may steam fish fillets in the RICE BOWL. Serve steamed
seafood and fish plain or use Seasoned butter or margarine,
lemon or favorite sauces.
5. Adjust steaming times accordingly.
VEGETABLES (CONT.)
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
PEAS 1 Pound, Shelled 12-13
PEPPERS, WHOLE Up to Four Medium (Not Stuffed) 12-13
POTATOES(RED/RUTABAGA) 1 Pound - About 6 30-32
SPINACH 1 ⁄
2
Pound 14-16
SQUASH
Summer Yellow and Zucchini 1 Pound, Sliced 12-14
Winter Acorn/Butternut 1 Pound 22-24
TURNIPS 1 Pound, Sliced 20-22
ALL FROZEN VEGETABLES 10 Ounces 28-50