Black+Decker RC3406 Manual Del Usuario página 7

VEGETABLE AND FISH COOKING CHART
All steamed using ¾ cup cold tap water or room temperature broth or stock.
VEGETABLE
Fresh asparagus
Fresh green beans
Fresh beets
Fresh broccoli
Fresh carrots
Fresh cauliflower
Fresh celery
Sugar snap
or snow peas
Peppers
Potatoes
Yellow squash
and Zucchini
FISH
Add lemon slices to ¾ cup water in cooking bowl
Salmon
Shrimp
AMOUNT PREPARATION
5 oz. / 2 cups 2 -inch pieces
7 oz. / 2 cups 2-inch pieces
7 oz. / 2 cups Peeled and
sliced
5 oz. / 2 cups Broken into
florets
9 oz. / 2 cups Peeled and sliced
9 oz. / 2 cups Cut into florets
8 oz. / 2 cups Cut into 1/2 inch
slices
8 oz. / 2 cups Trimmed and
left whole
1 large Cut in strips
8 oz. / 2 cups Cut in wedges
8 oz. / 2 cups Sliced
6oz. Fillet
6 oz. Peeled and
deveined
TIME SUGGESTIONS
13 to 15 Season with
minutes lemon slices, salt
and pepper
17 to 19 Season with dill,
minutes salt and garlic
pepper
22 to 24 Add orange peel,
minutes salt and pepper
15 to 17 Add fresh thyme
minutes or marjoram
leaves
19 to 21 Season with fresh
minutes dill and parsley
21 to 23 Serve garnished
minutes with buttered
bread crumbs
17 to 19 Season with
minutes chives or parsley
12 to 14 Serve drizzled
minutes with soy sauce
and chopped
green onions
13 to 15 Season with
minutes chopped garlic
and cilantro
21 to 23 Season with
minutes chopped
rosemary, salt
and garlic pepper
17 to 19 Serve with diced
minutes tomatoes and
shredded
Parmesan cheese
24 to 26 Season with fresh
minutes dill and chives
14 to 16 Serve with tartar
minutes or cocktail sauce
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