Scarlett SC-142 - 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