Oster 5711 - Manual (Page 9)

Fish and Seafood
1. The steaming times listed in the chart are for fresh, frozen or 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.
W EIGHT OR A PPROX . T IME
V ARIETY N UMBER OF P IECES (M INUTES )
Clams in Shell
Littlenecks/Cherrystones 1 pound 12 – 14
Crab
King Crab, legs/claws 1/2 pound 20 – 22
Soft Shell 8 – 12 pieces 10 – 12
Lobster
Tails 2 – 4 16 – 18
Split 1 to 1-1/4 pounds 18 – 20
Whole, Live 1 to 1-1/4 pounds 18 – 20
Mussels
(fresh in shell) 1 pound 14 – 16
Oysters
(fresh in shell) 3 pounds 18 – 20
Scallops(fresh)
Bay (shucked) 1 pound 14 – 16
Sea (shucked) 1 pound 18 – 20
Shrimp
Medium in shell 1 pound 12 – 14
Large/Jumbo in shell 1 pound 16 – 18
Fish
Whole 1/2 to 3/4 pound 18 – 25
Dressed 1/2 to 3/4 pound 18 – 25
Fillets 1 pound 18 – 25
Steaks 1 pound, 1-inch thick 20 – 25