Black & Decker HS900 manual CHICKEN, Frankfurters

			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 (11⁄2 lb./	Med		18-20	■ For 11⁄2 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 11⁄2 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.

CHICKEN, FRANKFURTERS

				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	11⁄4 - 11⁄2 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,	1-11⁄4lbs.		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.

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