Table des Matières
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Les langues disponibles
Les langues disponibles
VEGETABLES (CONT.)
VARIETY
PEAS
PEPPERS, WHOLE
POTATOES(RED/RUTABAGA)
SPINACH
SQUASH
Summer Yellow and Zucchini 1 Pound, Sliced
Winter Acorn/Butternut
TURNIPS
ALL FROZEN VEGETABLES
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.
TIPS AND HINTS (CONT.)
WEIGHT/OR
NUMBER
PIECES
1 Pound, Shelled
Up to Four Medium (Not Stuffed)
1 Pound - About 6
1
⁄
Pound
2
1 Pound
1 Pound, Sliced
10 Ounces
-E12-
APPROXIMATE
TIME (MINUTES)
12-13
12-13
30-32
14-16
12-14
22-24
20-22
28-50
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Table des Matières
