BLACK&DECKER HS1776 Manual Del Usuario página 8

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