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Les langues disponibles
Les langues disponibles
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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.
Weight/number
Type
Shellfish in shells
hard shelled
450 g
Crab
King crab, legs/claws
230 g
Lobster
tail
2-4 pieces
dressed
450-560 g
whole, fresh
450-560 g
Mussels (fresh, in shells)
450 g
Oysters (fresh, in shells)
350 g
Scallop (fresh)
freshwater (shelled)
450 g
seawater (shelled)
350 g
Shrimps
medium, in shells
450 g
large, in shells
450 g
FISH
whole
230-340 g
dressed
230-340 g
fillet
450 g
pieces
340 g
Meat and meat products
Weight/number
Type
of pieces
Beef
chop
450 g
minced steak
450 g
cutlet
450 g
Chicken
pieces
450 g (2-4 pieces)
Lamb
pieces
450 g
10
Approximate
cooking time
of pieces
(min)
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
Approximate
cooking time
(min)
28-30
16-18
22-24
24-26
26-28
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