Rival FSD201 User Manual download pdf (Page 12)

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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.

VEGETABLES (CONT.)

TIPS AND HINTS (CONT.)

VARIETY WEIGHT/OR APPROXIMATE

NUMBER TIME (MINUTES)

PIECES

PEAS 1 Pound, Shelled 12-13

PEPPERS, WHOLE Up to Four Medium (Not Stuffed) 12-13

POTATOES(RED/RUTABAGA) 1 Pound - About 6 30-32

SPINACH

⁄2 Pound 14-16

SQUASH

Summer Yellow and Zucchini 1 Pound, Sliced 12-14

Winter Acorn/Butternut 1 Pound 22-24

TURNIPS 1 Pound, Sliced 20-22

ALL FROZEN VEGETABLES 10 Ounces 28-50

1 2 ... 7 8 9 10 11 12 13 14 15 16 17 ... 31 32

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Rival FSD201 User Manual Page 12