SOLIS 817 Mode D'emploi page 100

H I N T S A N D T I P S F O R S T E A M I N G F I S H A N D S E A F O O D
• Season fish with fresh herbs, onions, lemon etc. before cooking.
• Ensure fish fillets are in a single layer and do not overlap.
• Fish is cooked when it flakes easily with a fork and is opaque in color.
Type
Fish – fillets
– whole
– cutlets
Lobster – tails
Mussels – in shell
Clams
Prawns – in shell
Scallops
100
Suggestions and tips
Steam until opaque and easy to flake. A cutlet is cooked
when the centre bone is able to be easily removed
Remove underside of shell
Steam until just opened
Steam until just opened
Steam until pink
Steam until opaque
Cooking
time
(min.)
8 – 10
15 – 20
12 – 14
18 – 20
12 – 14
8 – 10
8 – 10
4 – 6