BLACK&DECKER HS1776 Manual Del Usuario página 7

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Idiomas disponibles

Idiomas disponibles

FROZEN VEGETABLES
Times given are for amount specified. DO NOT THAW before steaming.
Weight/or
Frozen
Number
Vegetables
Pieces
Asparagus,
2 pkgs.
– Spears
(9-10 ozs. each)
(280 g)
Beans,
1 bag
– Green/wax
(16 ozs.)
cut or whole (455 g)
Broccoli
1 bag
– Chopped
(16 ozs.)
(455 g)
Cauliflower
1 bag
(20 ozs.)
(560 g)
Corn
1 bag
– Cut
(16 ozs.)
(455 g)
Mixed
1 bag
Vegetables
(25 ozs.)
(700 g)
Peas
1 bag
– Green
(16 ozs.)
(455 g)
Spinach
2 pkgs.
– Chopped
(10 ozs. each)
(280 g)
SEAFOOD AND FISH
Steaming times provided are for fresh, or frozen and thawed seafood and fish.
Type of
Weight/or
Seafood,
Number
Fish
Pieces
Clams
1 dozen in
– Littlenecks
shell (up to
Cherrystones 2" across)
(fresh)
(50 mm)
– Steamers
2 dozen in
Longnecks
shell (up to
(fresh)
2
3
" across)
4
(70 mm)
Crab, King
Up to 2 lbs.
Crab
(0.9 kg)
Legs/Claws
(Cooked, frozen
and thawed)
Scallops
(fresh)
– Bay
1 lb., (0.45 kg)
shucked
– Sea
1 lb., (0.45 kg)
shucked (up to 1"
(25 mm) thick)
Cover
Suggested
Flavorings for
Water
Flavor Scenter
Fill Line
(use 1/2 -1 tsp.
in Base
dried herbs/spices)
Lo
lemon balm
bay leaves
thyme
Lo
caraway seed
dill seed
savory
Lo
garlic (1-2 cloves)
crushed red pepper
tarragon
Lo
rosemary
basil
tarragon
Lo
cayenne
cilantro
chives
Lo
oregano
dry mustard
savory
Lo
basil
marjoram
mint
Lo
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
Lo
lemon balm
marjoram
horseradish
tarragon
parsley
coriander seeds
Lo
grated lemon peel
nutmeg
Lo
minced garlic,
2 cloves
7
®
Approx.
Time
(minutes)
19-21
Separate using fork
I
after 10 and 15 mins.
18-20
Stir after 10 mins.
I
15-17
Stir after 10 mins.
I
18-20
I
Stir after 10 and 15 mins.
14-16
Stir after 7 mins.
I
23-25
Stir after 10 and 15 mins.
I
14-16
Stir after 10 mins.
I
22-24
I
Separate/stir with fork after
20 mins.
®
Approx.
Time
(minutes)
12-17
I
Clean, soak shells.
Stagger shells that are layered.
I
Cook until shells are well opened.
I
Use tongs to remove.
I
When steaming larger littleneck
I
9-20
or cherrystone clams (up to 2
(70 mm) across), add
cup water to base if steam stops
before shells open.
18-22
I
Have legs cut to fit Bowl, about
9" (230 mm) in length.
Steam until hot.
I
I
Arrange in single layer, over
steam holes; larger quantity
must be layered.
14-15
I
Larger scallops and/or larger
15-17
amount may take maximum time.
Stir after 7 and 10 mins.
I
Steam until opaque.
I
Tips and
Comments
Tips and
Comments
3
"
4
1
(120 ml)
2
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