Frozen Vegetables; Seafood And Fish - Black & Decker Flavor Scenter Steamer HS1776 Use And Care Book Manual

FROZEN VEGETABLES

Times given are for amount specified. DO NOT THAW before steaming.
Weight/or
Frozen Number
Vegetables Pieces
Asparagus, 2 pkgs.
– Spears (9-10 ozs. each)
(280 g)
Beans, 1 bag
– Green/wax (16 ozs.)
cut or whole (455 g)
Broccoli 1 bag
– Chopped (16 ozs.)
(455 g)
Cauliflower 1 bag
(20 ozs.)
(560 g)
Corn 1 bag
– Cut (16 ozs.)
(455 g)
Mixed 1 bag
Vegetables (25 ozs.)
(700 g)
Peas 1 bag
– Green (16 ozs.)
(455 g)
Spinach 2 pkgs.
– Chopped (10 ozs. each)
(280 g)

SEAFOOD AND FISH

Steaming times provided are for fresh, or frozen and thawed seafood and fish.
Type of Weight/or
Seafood, Number
Fish Pieces
Clams 1 dozen in
– Littlenecks shell (up to
Cherrystones 2" across)
(fresh) (50 mm)
– Steamers 2 dozen in
Longnecks shell (up to
(fresh) 2 3 ⁄ " across)
4
(70 mm)
Crab, King Up to 2 lbs.
Crab (0.9 kg)
Legs/Claws
(Cooked, frozen
and thawed)
Scallops
(fresh)
– Bay 1 lb., (0.45 kg)
shucked
– Sea 1 lb., (0.45 kg)
shucked (up to 1"
(25 mm) thick)
Cover
Suggested
Flavorings for
Water Flavor Scenter
Fill Line (use 1/2 -1 tsp.
in Base dried herbs/spices)
Lo lemon balm
bay leaves
thyme
Lo caraway seed
dill seed
savory
Lo garlic (1-2 cloves)
crushed red pepper
tarragon
Lo rosemary
basil
tarragon
Lo cayenne
cilantro
chives
Lo oregano
dry mustard
savory
Lo basil
marjoram
mint
Lo chervil
thyme
garlic (1-2 cloves)
Suggested
Flavorings for
Water Flavor Scenter
Fill Line (use 1-3 tsp.
in Base dried herbs/spices)
Lo horseradish
ginger
poultry seasoning
Lo cayenne
minced onion flakes
fennel seeds
Lo lemon balm
marjoram
horseradish
tarragon
parsley
coriander seeds
Lo grated lemon peel
nutmeg
Lo minced garlic,
2 cloves
7
®
Approx.
Time
(minutes)
19-21 Separate using fork
I
after 10 and 15 mins.
18-20 Stir after 10 mins.
I
15-17 Stir after 10 mins.
I
18-20 I Stir after 10 and 15 mins.
14-16 Stir after 7 mins.
I
23-25 Stir after 10 and 15 mins.
I
14-16 Stir after 10 mins.
I
22-24 I Separate/stir with fork after
20 mins.
®
Approx.
Time
(minutes)
12-17 I Clean, soak shells.
Stagger shells that are layered.
I
Cook until shells are well opened.
I
Use tongs to remove.
I
When steaming larger littleneck
I
9-20 or cherrystone clams (up to 2
(70 mm) across), add
cup water to base if steam stops
before shells open.
18-22 I Have legs cut to fit Bowl, about
9" (230 mm) in length.
Steam until hot.
I
I Arrange in single layer, over
steam holes; larger quantity
must be layered.
14-15
I Larger scallops and/or larger
15-17 amount may take maximum time.
Stir after 7 and 10 mins.
I
Steam until opaque.
I
Tips and
Comments
Tips and
Comments
3 ⁄ "
4
1 ⁄ (120 ml)
2