9
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
Fish Fillets
1/2 lb./.23 kg
Lo
dry mustard
7-9
■
Spray bottom of Steaming Bowl
(Fresh, or
(1/4” to
allspice
with non-stick cooking spray
frozen and
1/2” thick/
marjoram
before adding fillets for easier
thawed)
6-13 mm)
removal of fish and for easier
cleaning.
– Sole
■
Place largest pieces in single
– Flounder
layer; stagger any smaller
– Other
pieces on top.
favorite
■
Steam until opaque and flesh
fillets
flakes easily.
■
Gently remove with spatula.
Steaks
1-2 pieces
■
Spray bottom of Steaming
(Fresh, or
(1/2 to 1 lb)
Bowl with non-stick cooking
frozen and
.23kg - .45 kg
spray before adding steaks for
thawed)
easier removal of fish and for
easier cleaning.
– Salmon
3/4” - 1”
Med
dill weed
18-21
■
Arrange in single layer in
19-25 mm
tarragon
Steaming Bowl.
thick
lemon balm
■
Steam until opaque and flesh
flakes easily; check next to any
– Swordfish
3/4” - 1”
Med
grated lemon rind
18-21
bone for doneness, or in
19-25 mm
grated orange rind
thickest area.
thick
dry mustard
■
Carefully remove from Steaming
Bowl using a spatula.
■
Experiment with other varieties.
– Tuna
3/4” - 1”
Med
curry
16-18
Follow basic procedure for
19-25 mm
nutmeg
fish steaks.
thick
chives
■
Watch to prevent overcooking.
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
1/2 lb./.23kg
Lo
curry
13-14
■
Place in single layer; stagger
boneless
(3-5
rosemary
smallest piece on top, if
fillets
pieces)
thyme
necessary.
– Breast,
1-1
1
⁄
4
lbs. Hi
poultry
seasoning
38-41
■
Place in single layer, flesh side
split with
.45-.68 kg
savory
down, with thickest part toward
bone
(2 pieces)
nutmeg
sides of Steaming Bowl.
Frankfurters,
1 lb. (8)
Lo
mustard seed
12-14
■
Crisscross and stagger franks
Up to 7”/17cm
.45 kg
fennel
in layers.
long,
dried onion flakes
pierce with
fork to reduce
splitting
CHICKEN, FRANKFURTERS
