Wolfgang Puck BETFS020 Use And Care Manual page 11

Lemon Pepper Chicken Dinner
Makes 2 servings
INGREDIENTS
4 boneless, skinless chicken legs, raw
Lemon pepper seasoning to taste
6 petite red bliss potatoes, thinly sliced
2 cups broccoli florets
1 tablespoon unsalted butter, melted
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2. Season chicken, potatoes and broccoli with lemon pepper.
3. Place chicken into one steamer basket, cover then set timer knob to 8
minutes.
4. Place potatoes and broccoli into second steamer basket, cover then
set timer knob to 8 minutes.
5. Steam for 8 minutes or until chicken is cooked through and potatoes
are tender.
6. When steaming is complete, transfer to a serving plate.
7. Drizzle butter over the vegetables before serving.
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Hawaiian Salad
Makes 4 servings
INGREDIENTS
4 raw boneless pork chops, cubed
Kosher salt and fresh pepper to taste
3 cups green cabbage, shredded
1 carrot, finely julienned
1 bunch green onions, thinly sliced
1/2 cup pineapple, diced
1/4 cup coconut, toasted
1/3 cup mayonnaise
3 tablespoons honey
1 tablespoon soy sauce
2 tablespoons lime juice
METHOD
1. Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2. Season pork with salt and pepper.
3. Divide cubed pork between 2 steamer baskets and cover.
4. Set timer knobs to 8 minutes.
5. Steam for 8 minutes or until cooked through.
6. When steaming is complete, transfer to a bowl and let cool for 10
minutes.
7. Add remaining ingredients to the bowl then toss to combine.
8. Garnish as desired and serve.
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