Black & Decker HS90 Use And Care Book Manual page 17

Type Of
Seafood/Fish
Fish Fillets
(Fresh, or frozen
and thawed)
Sole
Flounder
Other favorite fillets
Poached Sole Dijon*
*Your favorite
fish fillets can
be substituted
for sole.
Steaks
(Fresh, or frozen
and thawed)
Halibut
Salmon
Swordfish
Tuna
Use
Rice
Amount Bowl
1/2 lb. No
(1/4" - 1/2"
thick)
1 - 1 1/4 lbs. Yes
fillets
(4-6 fillets of
similar size
each about
9" L: x
2 1/2" W)
1-1 1/2 lbs.
1-2 steaks No
(3/4" - 1"
thick)
3-4 steaks No
(3/4" - 1"
thick)
1-2 steaks No
(3/4" - 1"
thick)
1-2 steaks No
(3/4" - 1"
thick)
Use Water Approx.
Drip Fill Line Time
Tray In Base (Minutes)
Yes Lo 10-14
No Med 23-38
Yes Med 23-25
Yes Med 24-30
Yes Med 22-29
Yes Med 22-26
17
Tips
I Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding fillets
for easier removal of fish
and for easier cleaning.
I Place largest pieces in
single layer; stagger any
smaller pieces on top.
I Steam until opaque and flesh
flakes easily.
I Gently remove with spatula.
I Combine 3 tbs.. lemon
juice, 2 tbs.. melted butter
or margarine, 1 small
chopped onion, 4 sprigs
chopped parsley, 1 chopped
clove garlic and 1 teaspoon
Dijon mustard. Wash and dry
fillets. Spread onion mixture
evenly down meaty side of
fillets. Roll up and position in
Rice Bowl in single layer
with end side down. Cover
Bowl with foil. Serve with
rice, spooning seasoned fish
juices over rice. Steam until
opaque and flesh
flakes easily.
I Makes 2-4 servings.
For all fish steaks —
I Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks
for easier removal of fish/for
easier cleaning.
I Arrange in single layer in
Steaming Bowl.
I Steam until opaque and flesh
flakes easily; check next to
any bone for doneness, or in
thickest area.
I If steam stops before Timer
rings, add 1/2 cup water to
Base and watch closely to
avoid overcooking.
I Carefully remove from
Steaming Bowl using
a spatula.
I Experiment with others, or
your favorite. Follow basic
procedure for fish steaks.
I Watch to prevent
overcooking.