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Vegetable Quantity
Potatoes
900 g
New or
500 g
small pota-
toes
Asparagus
400 g
Artichokes
2 - 3 medi-
um-sized
8.2
Cooking times - fish
• Frozen fish can be cooked without be-
ing thawed. Ensure that the individual
pieces are separated from one another
so that the steam can get everywhere.
Fish
Quantity
Fish fillet
250 g
Fish fillet
250 g
Salmon
400 g
steak
Tuna steak
400 g
Mussels
400 g
Prawns
400 g
Lobster tails 2
Oysters
6
Cooking
time
30 - 40 min -
Freshly, peeled and cut into quarters
-
Stir/rearrange half-way through cooking time
35 - 40 min -
Freshly peeled, left whole
15 - 20 min -
Lay out flat in steamer basket, second layer
cross-wise over the top
50 - 55 min -
Place in the steamer basket with the opening
facing downwards so that condensation can
drain off
Cooking
time
10 - 15 min -
Fresh
15 - 20 min -
Frozen
10 - 15 min -
Increase cooking time by about 5 min if frozen
15 - 20 min -
Increase cooking time by about 5 min if frozen
10 - 15 min -
Only cook fresh mussels which are closed
-
The mussels are ready when the shells have
opened completely
10 - 15 min -
Stir/rearrange half-way through cooking time
20 - 25 min
15 - 20 min -
Only cook fresh, closed oysters
-
The oysters are cooked when the shells have
opened completely
Comments
The cooking time may be extended by a
few minutes for thicker pieces.
• Keep an eye on cooking time. Under-
cooked fish is still glassy inside. Over-
cooked fish can become dry.
Comments
13
GB
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