Chicken, frankfurters, Cover – Black & Decker HS1776 User Manual
Page 8
CHICKEN, FRANKFURTERS
8
Suggested
Flavorings for
Type of
Weight/or
Water
Flavor Scenter
®
Approx.
Seafood,
Number
Fill Line
(use 1-3 tsp.
Time
Tips and
Fish
Pieces
in Base
dried herbs/spices)
(minutes)
Comments
Shrimp
Large
Lo
seafood seasoning
16-18
■
Stagger shrimp that are layered.
(Fresh, or
(1 lb. (0.45 kg)
mix
■
Stir after 7 and 10 mins.
frozen and
in shell)
grated lemon rind
■
Steam until shells are reddish
thawed)
horseradish
and flesh is opaque.
Large (1
1
⁄
2
lb.
Lo
15-17
■
For 1
1
⁄
2
lb. (0.68 kg), stir
(0.68 kg) in shell)
after 10 mins.
Fish Fillets
3
⁄
4
lb. (0.44 kg)
Lo
dry mustard
12-14
■
Spray bottom of Steaming Bowl
(Fresh, or
(
1
⁄
4
" to
1
⁄
2
"
allspice
with non-stick cooking spray
frozen and
(6 - 13 mm)
marjoram
before adding fillets for easier
thawed)
thick)
removal and easier cleaning.
– Sole
■
Place largest pieces in single
– Flounder
layer; stagger smaller pieces
– Other
on top.
favorite
■
Steam until opaque and flesh
fillets
flakes easily.
■
Gently remove with spatula.
Steaks
1 to 1
1
⁄
2
lbs.
■
Spray bottom of Steaming
(Fresh, or
(0.45 kg - 0.68 kg)
Bowl with non-stick cooking
frozen and
spray before adding steaks for
thawed)
easier removal and easier
cleaning.
– Salmon
3 steaks
Lo
dill weed
20-22
■
Arrange in single layer in
(
3
⁄
4
" - 1" (20 -
tarragon
Steaming Bowl.
25 mm) thick)
lemon balm
■
Steam until opaque and flesh
flakes easily; check next to bone
– Swordfish
1-2 steaks
Lo
grated lemon rind
22-25
for doneness, or in thickest area.
(
3
⁄
4
" - 1" (20 -
grated orange rind
■
If steam stops before timer rings,
25 mm) thick)
dry mustard
add
1
⁄
2
cup (120 ml) water to Base
and –
Tuna
1-2 steaks
Lo
curry
21-23
watch to avoid overcooking.
(
3
⁄
4
" - 1" (20 -
nutmeg
■
Carefully remove from Steaming
25 mm) thick)
chives
Bowl using a spatula.
■
Experiment with other varieties.
Follow basic procedure for
fish steaks.
Suggested
Flavorings for
Weight/or Water
Flavor
Scenter
®
Approx.
Chicken,
Number
Fill Line
(use 2-3 tsp.
Time
Tips and
Frankfurters
Pieces
in Base
dried herbs/spices)
(minutes)
Comments
Chicken
■
For all, steam until juices run
(trim fat;
clear and flesh is white in
remove skin.)
thickest area or next to any bone.
– Breast
1-1
1
⁄
4
lbs. Lo
curry
19-21
■
Place in single layer; stagger
boneless
(0.45 - 0.55 kg)
rosemary
smallest piece on top.
fillets
(4 large pieces)
thyme
■
Place in single layer, flesh side
– Breast,
1-1
1
⁄
4
lbs.
Max
poultry seasoning
38-42
down, with thickest part toward
split with
(0.45 - 0.55 kg)
savory
sides of Steaming Bowl.
bone
(2 pieces)
nutmeg
1
3
⁄
4
- 2lbs.
Max
mace
47-51
■
Same as above.
(0.7 - 0.9 kg)
paprika
(4 pieces)
tarragon
Frankfurters,
1 lb. (0.45 kg)
Lo
mustard seed
15-17
■
For 1 lb.(0.45 kg) , place in single
Up to 7";
(10)
fennel
layers
pierce with
dried onion flakes
■
For 2 lbs.(0.9 kg), make 2 layers,
fork to
2 lbs. (0.9 kg))
Lo
chili powder
20-22
criss-crossing and staggering
reduce
(20)
anise
franks.
splitting
Cover