Kambrook KD66B - Manual (Page 11)

11
Seafood Cooking Time at Control Setting 4
Clams – small 3 minutes
– medium 6 – 8 minutes
– large 10 – 12 minutes
Crabs – small 7 – 10 minutes
– medium 15 minutes
– large 20 – 25 minutes
Fish – flat (sole) 5 – 7 minutes
– fillets 5 – 7 minutes
– round (trout) 10 – 12 minutes
– steaks 2.5cm thick 5 – 8 minutes
Lobsters – small 15 minutes
– tails 15 minutes
– medium 20 minutes
– large 25 minutes
Mussels 5 – 8 minutes
Oysters, shucked 3 – 5 minutes
Prawns – small 4 minutes
– medium 6 – 8 minutes
– large 10 – 12 minutes
Method for Seafood
The cooking time of fish (and seafood) is
based upon thickness rather than on
weight. Fish should be washed quickly and
thoroughly to preserve the natural taste
and flavour. Avoid overcooking fish -
remember it will continue to cook after it
is placed on a serving dish. Allow frozen
fish to thaw before steaming for more
even cooking. A handful of fresh herbs, a few aromatic
vegetables (such as carrots and celery),
garlic, vinegar, lemon, peppercorns or
cloves, etc. and a good quality white wine
when added to the steaming liquid will
impart extra flavour to the steaming food.
Reduce the steam liquid and use it as a
base for soups or sauces.