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Idiomas disponibles
Type of
Weight/or
Seafood,
Number
Fish
Pieces
Fish Fillets
1/2 lb./.23 kg
(Fresh, or
(1/4" to
frozen and
1/2" thick/
thawed)
6-13 mm)
– Sole
– Flounder
– Other
favorite
fillets
Steaks
1-2 pieces
(Fresh, or
(1/2 to 1 lb)
frozen and
.23kg - .45 kg
thawed)
– Salmon
3/4" - 1"
19-25 mm
thick
– Swordfish
3/4" - 1"
19-25 mm
thick
– Tuna
3/4" - 1"
19-25 mm
thick
CHICKEN, FRANKFURTERS
Weight/or
Chicken,
Number
Frankfurters
Pieces
Chicken
(trim fat;
remove skin.)
– Breast
1/2 lb./.23kg
boneless
(3-5
fillets
pieces)
– Breast,
1-1
1
⁄
lbs.
4
split with
.45-.68 kg
bone
(2 pieces)
Frankfurters,
1 lb. (8)
Up to 7"/17cm .45 kg
long,
pierce with
fork to reduce
splitting
Cover
Suggested
Flavorings for
Water
Flavor Scenter
Fill Line
(use 1-3 tsp.
in Base
dried herbs/spices)
Lo
dry mustard
allspice
marjoram
Med
dill weed
tarragon
lemon balm
Med
grated lemon rind
grated orange rind
dry mustard
Med
curry
nutmeg
chives
Suggested
Flavorings for
Water
Flavor Scenter
Fill Line
(use 2-3 tsp.
in Base
dried herbs/spices)
Lo
curry
rosemary
thyme
Hi
poultry seasoning
savory
nutmeg
Lo
mustard seed
fennel
dried onion flakes
9
Approx.
Time
Tips and
(minutes)
Comments
I
7-9
Spray bottom of Steaming Bowl
with non-stick cooking spray
before adding fillets for easier
removal of fish and for easier
cleaning.
I
Place largest pieces in single
layer; stagger any smaller
pieces on top.
I
Steam until opaque and flesh
flakes easily.
I
Gently remove with spatula.
I
Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks for
easier removal of fish and for
easier cleaning.
I
18-21
Arrange in single layer in
Steaming Bowl.
I
Steam until opaque and flesh
flakes easily; check next to any
18-21
bone for doneness, or in
thickest area.
I
Carefully remove from Steaming
Bowl using a spatula.
I
Experiment with other varieties.
16-18
Follow basic procedure for
fish steaks.
I
Watch to prevent overcooking.
Approx.
Time
Tips and
(minutes)
Comments
I
For all, steam until juices run
clear and flesh is white in
thickest area or next to any bone.
I
13-14
Place in single layer; stagger
smallest piece on top, if
necessary.
I
38-41
Place in single layer, flesh side
down, with thickest part toward
sides of Steaming Bowl.
I
12-14
Crisscross and stagger franks
in layers.
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