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1. Mix and marinate for 15 minutes in the refrigerator. 2. Place in oven and cook at the above setting.

1. Mix and marinate for 15 minutes in the refrigerator. 2. Place in oven and cook at the above setting.

Sauce (prepared before, in squeeze bottle): 1. Stir together sour cream, taco seasoning, and ¼ cup (59ml) juice from Rotel tomatoes. Slaw (prepared before, in Tupperware container): 1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime. Fish: 1. Place fish on small basket lined with parchment paper. 2. Sprinkle fish filets with salt, pepper and cumin (both sides). Spray with olive oil. 3. Place …

Sauce (prepared before, in squeeze bottle): 1. Stir together sour cream, taco seasoning, and ¼ cup (59ml) juice from Rotel tomatoes. Slaw (prepared before, in Tupperware container): 1. Mix together: angel hair slaw mix, drained Rotel tomatoes, and juice of one lime. Fish: 1. Place fish on small basket lined with parchment paper. 2. Sprinkle fish filets with salt, pepper and cumin (both sides). Spray with olive oil. 3. Place …

1. Place filet on a covered 1/8 size sheet pan. 2. Sprinkle Old Bay Seasoning over the filet. 3. Place in preheated oven at the above setting. 4. After cycle ends, remove from oven with paddle. 5. Check internal temperature to assure it is at least 145°F (63°C) and serve immediately.

1. Place filet on a covered 1/8 size sheet pan. 2. Sprinkle Old Bay Seasoning over the filet. 3. Place in preheated oven at the above setting. 4. After cycle ends, remove from oven with paddle. 5. Check internal temperature to assure it is at least 145°F (63°C) and serve immediately.

Pour enough poaching liquid to touch bottom of steam tray. Lay steaks or fillets of any firm flesh round fish on top of steam tray. Cover and place in oven at the above settings.

Place 6 lb. (2.7 kg) per pan.

Divide even amount of clusters between two pans. Cover and heat at the above settings.

Place 6 lb. (2.7 kg) per pan.

1. Pour 1 cup of hot tap water and 1 cup of wine in the bottom of the pan.
2. Place shrimp on top of steaming rack.
3. Cover and place on bottom shelf of MSO at the above settings.
4. After cook, let pan sit for 2 minutes for after cook.
5. Check shrimp temperature in internal thickest part, to be 145°F (63°C).

1. Rinse and de-beard mussels.
2. Place mussels on top of steaming tray inside pan.
3. Cover and place in oven at the above settings.
4. After cook cycle, dispose of any unopened shells.

1. Cut top of lobster tail to tail end with shears. 2. Flip over and cut bottom of tail to end. 3. Take lobster meat out with gloved hands. 4. Set lobster meat on top of empty shell. 5. Set lobster on top of steaming racks. 6. Add 1/2 cup (2 oz.) of water 7. Cover and place in MSO at above settings. 8. After cycle ends, let sit for …

1. Rinse and de-beard mussels.
2. Place mussels on top of steaming tray inside pan.
3. Cover and place in oven at the above settings.
4. After cook cycle, dispose of any unopened shells.

1. Fill pan with enough poaching liquid to touch underside of steaming rack.
2. Sparingly sprinkle Old Bay seasoning on top of each filet.
3. Cover pan and place in the oven at the above settings.
4. Let pan sit for one minute to finish cook.
5. Check internal temperature (at least 145°F (63°C)). Fish should flake easily with fork.

1. Pour 1 cup of hot tap water and 1 cup of wine in the bottom of the pan.
2. Place shrimp on top of steaming rack.
3. Cover and place on bottom shelf of MSO at the above settings.
4. Let pan sit for 2 minutes for after cooking.
5. Check shrimp temperature in internal thickest part, (145°F (63°C)).

1. Cut top of lobster tail to tail end with shears. 2. Flip over and cut bottom of tail to end. 3. Take lobster meat out with gloved hands. 4. Set lobster meat on top of empty shell. 5. Set lobster on top of steaming racks. 6. Add 1/2 cup (2 oz.) of water 7. Cover and place in MSO at above settings. 8. After cycle ends, let sit for …