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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
1 lb., (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.