Scarlett SC-142 User Manual
Page 6
www.scarlett-europe.com
SC-142
6
Beets
1 pound cut
25-28
Broccoli, Spears
1 pound
20-22
Brussels
1 pound
24-26
Sprouts
Cabbage
1 pound sliced
16-18
Celery
½ pound thinly sliced
14-16
Carrots
1 pound thinly sliced
18-20
Cauliflower-Whole
1 pound
20-22
Corn or Cob
3-5 ears
14-16
Eggplant
1 pound
16-18
Mushrooms, Whole
1 pound
10-12
Onions
½ pound thinly sliced
12-14
Parsnips
½ pound
8-10
Peas
1 pound shelled
12-13
Peppers, Whole
Up to 4 medium
(not stuffed)
12-13
Potatoes, Whole- Red
1 pound-about 6 small
30-32
Rutabaga
1 medium diced
28-30
Spinach
½ pound
14-16
Squash
Summer Yellow and Zucchini
Winter Acorn and Butternut
1 pound sliced
1 pound
12-14
22-24
Turnips
1 pound sliced
20-22
All Frozen Vegetables
10 oz.
28-50
FISH AND SEAFOOD
· Steaming times listed in the chart are for fresh, or frozen and fully thawed seafood and fish.
Clean and prepare fresh seafood and fish before steaming.
· Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
· Clams, oysters and mussels may open at different times. Check the shells to avoid
overcooking.
· You may steam fish fillets in the RICE BOWL serve steamed seafood and fish with plain or
use seasoned butter or margarine, lemon or favorite sauces.
· Adjust steaming times accordingly.
Variety
Weight/Or
Number
Pieces
Approx.
Time
(Minute)
Clams in shell
Littlenecks/Cherrystones
1 pound
10-12
Crab
King Crab, legs/claws
Soft Shell
½ pound
8-12 pcs.
20-22
8-10
Lobster
Tails
Split
Whole, Live
2-4
¼ pounds
1-1 ¼ pounds
16-18
18-20
18-20
Mussels (fresh in shell)
1 pound
14-16
Oysters (fresh in shell)
3 pound
18-20
Scallops (fresh)
Bay (shucked)
Sea (shucked)
1 pound
1 pound
14-16
18-20
Shrimps
Medium in shell
Large/Jumbo in shell
1 pound
1 pound
10-12
16-18
Fish
Whole
Dressed
Fillets
Steaks
½ to ¾ pound
½ to ¾ pound
1 pound
1 pound, 1 thick
10-12
10-12
10-12
16-18
MEAT
Variety
Weight/Or Number of Pieces
Approx. Time (Minute)
Beef
Chuck
Hamburger
Meatballs
1 pound
1 pound
1 pound
28-30
16-18
22-24
Chicken
1 pound