Black & Decker HS90 manual Chicken, Frankfurters

CHICKEN, FRANKFURTERS

To steam chicken pieces:

Select pieces of similar size and weight for even cooking.

Trim off fat; removal of skin is recommended.

Arrange in single layer; see Tips in Steaming Guide.

Steam until well done - when juices run clear. Check for doneness next to any bone and in thickest area.

To steam frankfurters:

Pierce whole franks with a fork (several times along the length) to reduce splitting while steaming.

		Weight/Or	Use	Use	Water	Approx.
Chicken,		Number	Rice	Drip	Fill Line	Time
Frankfurters		Pieces	Bowl	Tray	In Base	(Minutes)	Tips
Chicken		1 lb.	No	Yes	Med	22-25	■ Place in single layer; stagger
Breast, boneless fillets		(4 pieces;					smallest piece on top,
		3/4” - 1” at					if necessary.
		thickest part)					■ Great for chicken salad
							or soup.
		1 1/4 - 1/2 lbs.	No	Yes	Med.	25-28	■ Position as previous. Place
		(4 large					any small pieces,as may be
		pieces)					cut from larger pieces, in
							center of Bowl.
Breast, split with bone		1 - 1 1/4 lbs.	No	Yes	Hi	30-34	■ Place flesh side down with
		(2 pieces)					thickest part toward sides of
							Steaming Bowl.
		1 3/4 - 2 lbs.	No	Yes	Hi	37-41
		(4 pieces)
Poached Chicken		1 - 1 1/4 lbs.	Yes	No	Med	32-35	■ Combine ingredients for
Breast - boneless,		(4 pieces;					Poaching Liquid (see below )
skinless fillets		3/4” - 1” at					in Rice Bowl.
		thickest part)					■ Place chicken pieces in
							liquid with thickest part
							toward sides of Rice Bowl;
							bone side up for pieces
							with bone.
							■ Serve poaching liquid with
							cooked chicken, or
							refrigerate for soup stock,
							gravy or sauces.
	Poaching Liquid for Chicken
	1 cup water
	1 1/2 teaspoon instant chicken flavored bouillon granules
	1/2 teaspoon dried minced onion
	1/2 teaspoon dried basil, savory, marjoram or thyme
	1/8 teaspoon black pepper
	Salt to taste
	Combine ingredients in Rice Bowl.

18