Proline FS4 Manual De Instrucciones página 8

EB N
Fish and seafood
1. The steaming
fish. Before steaming, clean and prepare fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small
3. Clams, oysters and mussels may open at different
cooking.
4. You may steam fish fillets in the RICE BOWL serve steamed seafood and fish plain or use
seasoned
5. Adjust steaming
Type of Fish
Fillets
-Sole, Flounder, other
favorite fillets
Steaks
-Halibut
-Salmon
-Tuna
-Other favorite Fish
Steaks
Poached Fillets
-Your favorite fish
fillets
Type of
Seafood
Clams 1/2-1 Ib. in shell
Crab
(about 6 pieces)
Lobster
-Tails (7 to 8 ozs. each)
Mussels
1 Ib.in shell
(fresh)
Oysters
About 1/2 dozen
(fresh)
Scallops
1/2 Ib. shucked
(fresh)
Shrimp 1 Ib. in shell
listed in the chart are for fresh, or frozen and fully thawed seafood and
or margarine, lemon or favorite sauces.
accordingly.
Amount
1/2 Ibs.
(1/4 -1/2"
thick).
1-2 pieces
1/2 – Ib.
1" thick
3/4-1" thick
3/4-1" thick
3/4-1" thick
1/2 -3/4 Ib.
(3 – 4 fillets;
1/4 -1/2" thick)
Use Rice
Amount
Bowl
1 Ib.
1 or 2
es. Check the shells to avoid over
Use Use
Drip
Rice
Bowl Tray
No Yes
No Yes
No Yes
No Yes
No Yes
No Yes
Use Drip
Tray
No Yes
No Yes
No Yes
No Yes
No Yes
No Yes
No Yes
6
or in amounts as specified.
Approx.
Water Fill Line
In Base
(Minutes)
Min
Min
Min
Min
Min
Max
Water Fill Approx. Time
Line In Base (Minutes)
Min
Min
Min
Min
Min
Min
Min
Time
8-10
13-14
18-21
14-19
13-21
30-35
10-12
15-18
18-20
12-14
11-13
10-12
11-12