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
Shrimp
Large
Lo
seafood seasoning
12-14
■
Stagger shrimp that are layered.
(Fresh, or
(1 lb./.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./
Med
18-20
■
For 1
1
⁄
2
lbs./.68 kg, stir after 10
.68 kg in shell)
and 15 mins.
Fish Fillets
1
⁄
2
lb.(.23 kg)
Lo
dry mustard
9-11
■
Spray bottom of Steaming Bowl
(Fresh, or
(
1
⁄
4
" to
1
⁄
2
"/6
allspice
with non-stick cooking spray
frozen and
- 13 mm thick)
marjoram
before adding fillets for easier
thawed)
removal and 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 to 1
1
⁄
2
lbs.
■
Spray bottom of Steaming
(Fresh, or
(.45 kg - .68 kg)
Bowl with non-stick cooking
frozen and
spray before adding steaks for
thawed)
easier removal of fish and for
easier cleaning.
– Salmon
3 - 4 steaks
Med
dill weed
22-24
■
Arrange in single layer in
(
3
⁄
4
" - 1"/19-25
tarragon
Steaming Bowl.
mm thick)
lemon balm
■
Steam until opaque and flesh
flakes easily; check next to any
– Swordfish
1-2 steaks
Med
grated lemon rind
19-21
bone for doneness, or in
(
3
⁄
4
" - 1"/19-25
grated orange rind
thickest area.
mm thick)
dry mustard
■
If steam stops before timer rings,
add
1
⁄
2
cup/120 ml water to Base &
– Tuna
1-2 steaks
Med
curry
19-23
watch closely to avoid overcooking.
(
3
⁄
4
" - 1"/19-25
nutmeg
■
Carefully remove from Steaming
mm thick)
chives
Bowl using a spatula.
■
Experiment with other varieties.
Follow basic procedure for
fish steaks.
■
Watch to prevent overcooking.
Suggested
Flavorings for
Weight/or Water
Flavor
Scenter
Approx.
Chicken,
Number
Fill Line
(use 2-3 tsp.
Time
Tips and
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
⁄
4
- 1
1
⁄
2
lbs./
Med
curry
22-24
■
Place in single layer; stagger
boneless
.56 - .68 kg
rosemary
smallest piece on top, if
fillets
(4 large pieces)
thyme
necessary.
– Breast,
1-1
1
⁄
4
lbs. Hi
poultry
seasoning
32-35
■
Place in single layer, flesh side
split with
.45 - .56 kg
savory
down, with thickest part toward
bone
(2 pieces)
nutmeg
sides of Steaming Bowl.
1
3
⁄
4
- 2 lbs.
Hi
mace
36-39
■
Place in single layer, flesh side
.70 - .90 kg
paprika
down, with thickest part toward
(4 pieces)
taragon
sides of Steaming Bowl.
CHICKEN, FRANKFURTERS
