Reishunger 538-DRK Manual Del Usuario página 36

INGREDIENTS
Fish (white fish
and salmon)
Prawns
Scallops
Cooled meat
pockets
(dumplings)
Frozen meat
pockets
(dumplings)
36
QUANTITY
150 g / cut into filet
pieces
150 g / 15 pieces
150 g
200 g
200 g
COOKING
TIME
25 min
20 min Steaming without removing the husks
20 min Remove the mussel meat from the
mussels (we recommend lining the
steam basket with bok choi etc. to
stop the mussels from sticking).
15 min Allow spaces between the foods.
20 min Allow spaces between the foods.
TIPS FOR STEAM COOKING
Cut to smaller than 2 cm and
wrap in aluminium foil.