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