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li
I
¸¸
Type of
Weight/or
Water
Seafood,
Number
Fill Lille
Fish
'
Pieces
'
in Base
Shrimp
(Fresh, or
frozen and
thawed)
Fish Fillets
(Fresh, or
frozen and
thawed)
- Sole
- Flounder
- Other
favorite
fillets
Steaks
(Fresh, or
frozen and
thawed)
- Salmon
- Swordfish
-Tuna
Large
Lo
(1 Ib,/,45 kg
in shell)
Large (IV_lb./
Med
.68 kg in shell)
Ib.(.23 kg)
Lo
(¼"to _"/6
- 13mm thick
1 to 1¼Ibs,
(.45 kg - .68 kg)
3 - 4 steaks
Med
(_" - 1"/19-25
mm thick)
1-2 steaks
Med
(7," - 1"/19-25
mm thick)
1-2 steaks
Med
(_" - 1"/19-25
mm thick)
Suggested
Flavorings for
J
Flavor Scenter
Approx.
(use 1-3 tsp.
dried herbs/spices)
seafood seasoning
mix
grated lemon rind
horseradish
dry mustard
allspice
marjoram
dill weed
tarragon
lemon balm
grated lemon rind
grated orange rind
dry mustard
Time
(minutes)
12-14
18-20
9-11
22-24
19-21
19-23
curry
nutmeg
chives
Tips and
Comments
• Stagger shrimp that are layered.
• Stir after 7 and 10rains.
• Steam until shells are reddish
and flesh is opaque,
• For 1_ Ibs./,68 kg, stir after 10
and 15mins,
• Spray bottom of Steaming Bowl
with non-stick cooking spray
before adding fillets for easier
removal and easier
cleaning.
• Place largest pieces in single
layer; stagger any smaller
pieces on top.
• Steam until opaque and flesh
flakes easily.
• Gently remove with spatula.
• Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks for
easier removal of fish and for
easier cleaning.
• Arrange in single layer in
Steaming Bowl.
• Steam until opaque and flesh
flakes easily; check next to any
bone for doneness, or in
thickest area.
• If steam stops before timer rings,
add _,_ cup/120 ml water to Base &
watch closelyta avoid overcooking.
• Carefully remove from Steaming
Bowl using a spatula.
• Experiment with other varieties.
Follow basic procedure for
fish steaks.
• Watch to prevent overcooking.
CHICKEN FRANKFURTERS
Weight/or
Water
Chicken,
Number
Fill Line
'
Pieces
'
in Base
Chickee
(trim fat;
remove skin.)
- Breast
boneless
fillets
- Breast,
split with
bone
1¼- 1_ Ibs./
Med
.56 - .68 kg
(4 large pieces)
1-1¼Ibs.
Hi
.45 - .56 kg
(2 pieces)
1_- 21bs.
Hi
.70 - .90 kg
(4 pieces)
Raver Seeeter
(use 2-3 tsp.
dried herbs/spices)
curry
rosemary
thyme
poultry seasoning
savory
nutmeg
mace
paprika
taragon
Approx. I
Time
Tips and
(minutes)
Comments
• For all, steam until juices run
clear and flesh is white in
thickest area or next to any bone.
22-24
• Place in single layer; stagger
smallest piece on top, if
necessary.
32-35
• Place in single layer, flesh side
down, with thickest part toward
sides of Steaming Bowl.
36-39
• Place in single layer, flesh side
down, with thickest part toward
sides of Steaming Bowl.
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