Silvercrest SDG 800 A1 - Manual (Page 55)

57 GB/MT
Initial Operation
Fish and
Seafood
type quantity Steaming time
recommen­
dations
Lobster, tails fresh 2 queues 20 - 25 minutes meat will be opa-
que; cook longer if
necessary
Fish, fillets frozen 250 g 10 - 15 minutes
fresh 250 g 10 - 15 minutes
Fish, thick steaks salmon, cod 250 / 400 g 10 - 15 minutes
tuna 400 g 15 - 20 minutes
Mussels fresh 400 g 10 - 15 minutes steaming is done
when shells are
completely open
Oysters fresh 6 pieces 15 - 20 minutes steaming is done
when shells are
completely open
Prawns fresh 400 g 10 - 15 minutes stir halfway through
steaming time
tips:
- Fish is done as its colour turns opaque.
- Frozen fish may be steamed without defrosting
if separated before steaming and the cooking
time is extended.
- Add lemon wedges and herbs while steaming
to improve flavour.
Poultry type quantity Steaming time
recommen­
dations
Chicken boneless breast 400 g 15 - 20 minutes remove skin before
cooking
drumsticks 400 g 20 - 30 minutes after steaming,
brown skin under
grill if desired
Meat and
type sausages
type quantity Steaming time
recommen­
dations
Beef in slices,
fillet steak or
roast beef 250 g 10 - 15 minutes trim all fat;
steamed beef has
a firm texture
Lamb chops with or
without bones 4 chops 15 - 20 minutes trim all fat
Pork fillet, loin steaks or
loin chops 400 g or 4 chops 10 - 15 minutes trim all fat
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