Binatone FS-202 - Manual (Page 10)

10
Meat and meat products
Fish and seafood
As a rule, fish and seafood cook quickly. To ensure even cooking
it is recommended to cook them in small portions.
The table contains an approximate cooking time of fresh or frozen
seafood and fish, which has been fully defrosted. Dress and pre-
pare the seafood and fish before cooking.
Shells of shell-fish, oysters and mussels open at different time. So
to prevent over cooking, check during the cooking time whether
the shells have opened.
You may cook fish fillets in the rice bowl (8).
Steamed seafood and fish may be served without any side dishes,
with butter or margarine, with lemon or your favourite sauce.
Type
Weight/number
of pieces
Approximate
cooking time
(min)
Shellfish in shells
hard shelled
Crab
King crab, legs/claws
Lobster
tail
dressed
whole, fresh
Mussels (fresh, in shells)
Oysters (fresh, in shells)
Scallop (fresh)
freshwater (shelled)
seawater (shelled)
Shrimps
medium, in shells
large, in shells
FISH
whole
dressed
fillet
pieces
450 g
230 g
2-4 pieces
450-560 g
450-560 g
450 g
350 g
450 g
350 g
450 g
450 g
230-340 g
230-340 g
450 g
340 g
10-12
20-22
16-18
18-20
18-20
14-16
18-20
14-16
18-20
10-12
12-14
16-18
14-16
10-12
10-12
Type
Weight/number
of pieces
Approximate
cooking time
(min)
Beef
chop
minced steak
cutlet
Chicken
pieces
Lamb
pieces
450 g
450 g
450 g
450 g (2-4 pieces)
450 g
28-30
16-18
22-24
24-26
26-28