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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
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