Cooking Times - Fish - Silvercrest SDG 950 C3 Operating Instructions Manual

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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
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.
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
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