Rival CKRVSTLM20 - Manual (Page 10)

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1. The steaming times listed in the chart are for fresh, frozen or 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. Serve steamed seafood and fish plain or use seasoned butter
or margarine, lemon or favorite sauces.
5. Adjust steaming times accordingly.
WEIGHT OR APPROX. TIME
VARIETY NUMBER OF PIECES (MINUTES)
Clams in Shell
Littlenecks/Cherrystones 1 pound 15 – 17
Crab
King Crab, legs/claws 1/2 pound 23 – 25
Soft Shell 8 – 12 pieces 13 – 15
Lobster
Tails 2 – 4 19 – 21
Split 1 to 1-1/4 pounds 21 – 23
Whole, Live 1 to 1-1/4 pounds 21 – 23
Mussels
(fresh in shell) 1 pound 17 – 19
Oysters
(fresh in shell) 3 pounds 21 – 23
Scallops (fresh)
Bay (shucked) 1 pound 17 – 19
Sea (shucked) 1 pound 21 – 23
Shrimp
Medium in shell 1 pound 15 – 17
Large/Jumbo in shell 1 pound 19 – 21
Fish
Whole 1/2 to 3/4 pound 21 – 28
Dressed 1/2 to 3/4 pound 21 – 28
Fillets 1 pound 21 – 28
Steaks 1 pound, 1-inch thick 23 – 28
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.
FISH AND SEAFOOD