Reishunger DRK Guide De L'utilisateur page 36

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