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Les langues disponibles
Les langues disponibles
Type of
Weight/or
Seafood,
Number
Fish
Pieces
Shrimp
Large
(Fresh, or
(1 lb./.45 kg
frozen and
in shell)
thawed)
Large (1
1
⁄
.68 kg in shell)
Fish Fillets
⁄
lb.(.23 kg)
1
2
(Fresh, or
(
1
⁄
" to
1
⁄
"/6
4
2
frozen and
- 13 mm thick)
thawed)
– Sole
– Flounder
– Other
favorite
fillets
Steaks
1 to 1
1
⁄
lbs.
2
(Fresh, or
(.45 kg - .68 kg)
frozen and
thawed)
– Salmon
3 - 4 steaks
(
3
⁄
" - 1"/19-25
4
mm thick)
– Swordfish
1-2 steaks
(
3
⁄
" - 1"/19-25
4
mm thick)
– Tuna
1-2 steaks
(
⁄
" - 1"/19-25
3
4
mm thick)
CHICKEN, FRANKFURTERS
Weight/or
Chicken,
Number
Pieces
Chicken
(trim fat;
remove skin.)
– Breast
1
⁄
- 1
⁄
lbs./
1
1
4
2
boneless
.56 - .68 kg
fillets
(4 large pieces)
– Breast,
1-1
1
⁄
lbs.
4
split with
.45 - .56 kg
bone
(2 pieces)
1
3
⁄
- 2 lbs.
4
.70 - .90 kg
(4 pieces)
Cover
Water
Fill Line
in Base
dried herbs/spices)
Lo
lb./
Med
2
Lo
Med
Med
Med
Water
Fill Line
in Base
dried herbs/spices)
Med
Hi
Hi
Suggested
Flavorings for
Flavor Scenter
Approx.
(use 1-3 tsp.
Time
(minutes)
seafood seasoning
12-14
mix
grated lemon rind
horseradish
18-20
dry mustard
9-11
allspice
marjoram
dill weed
22-24
tarragon
lemon balm
grated lemon rind
19-21
grated orange rind
dry mustard
curry
19-23
nutmeg
chives
Suggested
Flavorings for
Flavor Scenter
Approx.
(use 2-3 tsp.
Time
(minutes)
curry
22-24
rosemary
thyme
poultry seasoning
32-35
savory
nutmeg
mace
36-39
paprika
taragon
9
Tips and
Comments
Stagger shrimp that are layered.
I
Stir after 7 and 10 mins.
I
Steam until shells are reddish
I
and flesh is opaque.
For 1
1
⁄
lbs./.68 kg, stir after 10
I
2
and 15 mins.
Spray bottom of Steaming Bowl
I
with non-stick cooking spray
before adding fillets for easier
removal and easier
cleaning.
Place largest pieces in single
I
layer; stagger any smaller
pieces on top.
Steam until opaque and flesh
I
flakes easily.
Gently remove with spatula.
I
I
Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks for
easier removal of fish and for
easier cleaning.
I
Arrange in single layer in
Steaming Bowl.
Steam until opaque and flesh
I
flakes easily; check next to any
bone for doneness, or in
thickest area.
If steam stops before timer rings,
I
add
1
⁄
cup/120 ml water to Base &
2
watch closely to avoid overcooking.
Carefully remove from Steaming
I
Bowl using a spatula.
Experiment with other varieties.
I
Follow basic procedure for
fish steaks.
Watch to prevent overcooking.
I
Tips and
Comments
I
For all, steam until juices run
clear and flesh is white in
thickest area or next to any bone.
Place in single layer; stagger
I
smallest piece on top, if
necessary.
Place in single layer, flesh side
I
down, with thickest part toward
sides of Steaming Bowl.
Place in single layer, flesh side
I
down, with thickest part toward
sides of Steaming Bowl.
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