Cuisinart TCS-60C Electric Steamer User Manual


 
10
Food Quantity/Yield Steaming Time Cook’s Notes
Boneless,
Skinless
Chicken Breast
Halves or
Thighs
Shrimp,
Sea Scallops
Clams &
Mussels
Fish
Fillets/Steaks
Hot Dogs/
Precooked
Sausages
18 - 22 minutes
5 - 8 minutes
6 - 8 minutes
10 - 15 minutes
per inch of thickness
8 - 10 minutes
• Follow proper safe food handling pro-
cedures for poultry and seafood.
• Always check poultry for proper
doneness – juices should run clear
when tested with a knife, and internal
temperature should read 170° F for
chicken breast meat, and 180° F for
dark meat. The internal temperature
of a fish fillet/steak should read 140°F.
• Do not steam bone-in chicken.
• Clean shrimp; steam in shells for
optimum flavor.
• For most even steaming, chicken and
seafood should not touch sides of
steamer baskets.
Pierce before steaming.
If desired, steam drained sauerkraut
in rice bowl as an accompaniment
and increase steaming time by
5-10 minutes.
5 - 6 ounces each, up to 8
(use both steamer trays)
1 pound
(use in second steamer tray)
Steam until shells are just fully opened.
Steam for 10 - 15 minutes per inch of
thickness.
6 to 12
Chicken and Seafood
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