Taylor AS-1550-BL Manuale Utente
7
FOOD
TYPE
QUANTITY
WATER
LEVEL
STEAMING
TIME
Fish, Fillets
Sole
Cod, Haddock, Trout
Cod, Haddock, Trout
½ lb
½ lb
½ lb
Min
Min
Min
9 – 13 min
5 – 10 min
5 – 10 min
Fish, ¾ inch
thick steaks
thick steaks
Cod, Salmon
4 steaks
Max
15 – 18 min
Clams
Fresh
Layer shells for maximum steam
flow. Steaming is done when shells
are completely open.
Layer shells for maximum steam
flow. Steaming is done when shells
are completely open.
1 lb
Max
10 – 20 min
Lobster, Tails
Fresh
Meat will be opaque when done.
Cook longer if necessary.
Meat will be opaque when done.
Cook longer if necessary.
1 or 2 tails
Max
16 – 19 min
Mussels
Fresh
Steaming is done when shells
completely open.
Steaming is done when shells
completely open.
1 lb
Min
6 – 12 min
Oysters
Fresh
Steaming is done when shells
completely open.
Steaming is done when shells
completely open.
6
Max
10 – 16 min
Scallops
Fresh
Stir halfway through steam time.
Meat opaque and flaky when done.
Stir halfway through steam time.
Meat opaque and flaky when done.
½ lb
Min
10 – 13 min
Shrimps
Fresh
Meat will be opaque when done.
Cook longer if necessary.
Meat will be opaque when done.
Cook longer if necessary.
½ lb
Max
10 – 15 min
Fish & Seafood
?
Fish is done cooking when it is opaque and flakes easily with a fork.
?
Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended.
?
Add lemon wedges and herbs to the bowl or basket while steaming to enhance the flavor.
?
Steaming times listed in the chart below are approximate. Most fish and seafood cook very quickly.
?
Steam in small portions or in amounts specified.
?
Clams, Mussels, and Oysters may open at different times; check the shells to avoid overcooking.
?
Adjust steaming times accordingly.
Minimum Internal Cooking Temperatures
as Recommended by the USDA*
as Recommended by the USDA*
IMPORTANT! These are the minimum INTERNAL
temperatures that food must reach to be considered safe to
eat, no matter how you prepare them. We recommend the
following guide lines but personal taste temperatures may be
different from the below:
temperatures that food must reach to be considered safe to
eat, no matter how you prepare them. We recommend the
following guide lines but personal taste temperatures may be
different from the below:
*The USDA does NOT recommend RARE 140ºF as a safe eating
temperature.
temperature.
Fresh ground beef, veal, pork ...........
Beef, veal, Lamb - roast, steaks, chops
*Rare ................................................. 140ºF / 60ºC
Medium Rare ..................................... 145ºF / 63ºC
Medium..............................................160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium.............................................. 160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Ham
Fresh (Raw)......................................... 160ºF / 72ºC
Precooked (to reheat)..........................140ºF / 60ºC
Poultry
Ground Chicken, Turkey ..................... 165ºF / 74ºC
Whole Chicken, Turkey ....................... 165ºF / 74ºC
Breast, Roasts .................................... 165ºF / 74ºC
Thighs and wings .............................. 165ºF / 74ºC
Fish -
Beef, veal, Lamb - roast, steaks, chops
*Rare ................................................. 140ºF / 60ºC
Medium Rare ..................................... 145ºF / 63ºC
Medium..............................................160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium.............................................. 160ºF / 72ºC
Well Done .......................................... 170ºF / 77ºC
Ham
Fresh (Raw)......................................... 160ºF / 72ºC
Precooked (to reheat)..........................140ºF / 60ºC
Poultry
Ground Chicken, Turkey ..................... 165ºF / 74ºC
Whole Chicken, Turkey ....................... 165ºF / 74ºC
Breast, Roasts .................................... 165ºF / 74ºC
Thighs and wings .............................. 165ºF / 74ºC
Fish -
cook until opaque and flakes easily with fork
.. 145ºF / 63ºC
Stuffing -
cooked alone or in bird
.................. 165ºF / 74ºC
Egg dishes ........................................... 160ºF / 72ºC
Leftovers, Casseroles ......................... 165ºF / 74ºC
Leftovers, Casseroles ......................... 165ºF / 74ºC
160ºF / 72ºC
1/07
USDA RECOMMENDED
MINIMUM INTERNAL
COOKING
TEMPERATURES
MINIMUM INTERNAL
COOKING
TEMPERATURES
Note: These are the recommended
internal temperatures of the FOOD.
internal temperatures of the FOOD.