Black and Decker Flavor Scenter Handy Steamer HS800 Manual De Instrucciones página 8

Weight/or
Frozen Number
Vegetables Pieces
Beans, 1 bag
– Green/wax (16 ozs.)
cut or whole 450 g
– Lima, Baby 10 ozs./280 g
Broccoli 1 bag (16 ozs.)
– Cuts 450 g
– Chopped 10 ozs./280 g
Cauliflower 10 ozs./280 g
Corn 10 ozs./280 g
– Cut
Mixed 1 bag (16 ozs.)
Vegetables 450 g
Peas 1 bag (16 ozs.)
– Green 450 g
10 ozs./280 g
Spinach 10 ozs./280 g
– Chopped
SEAFOOD AND FISH
Steaming times provided are for fresh or frozen (and thawed) fish. Clean as appropriate.
Type of Weight/or
Seafood, Number
Fish Pieces
Clams 1 dozen in
– Littlenecks shell (up to
Cherrystones 2"/5 cm
(fresh) across)
– Steamers 1 dozen in
Longnecks shell (up to
(fresh) 2 3 ⁄ "/7 cm
4
across)
Scallops
(fresh)
– Bay 1/2 lb.,/.23 kg
shucked
– Sea 1/2 lb.,
shucked
(up to 1"/25 mm
thick)
Shrimp Large
(Fresh, or (1/2 lb./.23 kg in
frozen and shell)
thawed)
Large (1 lb./
.45 gin shell)
Cover
Suggested
Flavorings for
Water Flavor Scenter
Fill Line (use 1/2 -1 tsp.
in Base dried herbs/spices)
Lo caraway seed
dill seed
Lo savory
Lo
Lo garlic 1-2 cloves)
crushed red pepper
tarragon
Lo
Lo rosemary
basil
tarragon
Lo cayenne
cilantro
chives
Lo oregano
dry mustard
savory
Lo basil
marjoram
Lo mint
Med chervil
thyme
garlic (1-2 cloves)
Suggested
Flavorings for
Water Flavor Scenter
Fill Line (use 1-3 tsp.
in Base dried herbs/spices)
Lo horseradish
ginger
poultry seasoning
Lo cayenne
minced onion flakes
fennel seeds
tarragon
parsley
Lo coriander seeds
grated lemon peel
Lo nutmeg
minced garlic,
2 cloves
Lo seafood seasoning
mix
grated lemon rind
horseradish
Lo
8
Approx.
Time Tips and
(minutes) Comments
I
12-13 Stir after 10 mins.
17-19
12-14
I
16-18 Separate/stir
after 10 to 12 mins.
16-18
I
12-14 Separate/stir after 10 mins.
I
9-11 Stir after 7 mins.
I
16-17 Separate/stir
after 10 mins.
I
13-15 Stir after 10 mins.
13-14
I
19-21 Separate/stir with fork after
15 to 17 mins.
Approx.
Time Tips and
(minutes) Comments
I
12-14 Clean, soak shells.
I
Stagger shells that are layered.
I
Cook until shells are well opened.
I
Use tongs o remove.
I
To steam larger littleneck or
9-12 cherrystone clams (up to 2
7 cm across), use "Med"
water level; steam 1 dozen
at a time; stir after 15 mins.
I
Arrange in single layer, over
steam holes as much as
8-10 possible; larger quantity must
be layered.
I
11-13 Larger scallops and/or larger
amount may take maximum time.
I
Stir after 6 and 9 mins.
I
Steam until opaque.
I
9-10 Stagger shrimp that are layered.
I
Stir after 5 and 7 mins.
I
Steam until shells are reddish
and flesh is opaque.
I
11-13 For 1 lb./.45 kg, stir after 7
and 10 mins.
⁄ "/
3
4