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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 (11⁄2lb./ Med 18-20 ■For 11⁄2lbs./.68 kg, stir after 10
.68 kg in shell) and 15 mins.
Fish Fillets 1⁄2lb.(.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 11⁄2lbs. ■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 1⁄2cup/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.
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- 11⁄2lbs./ 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, 1-11⁄4 lbs. 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.
13⁄4 - 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.
CHICKEN, FRANKFURTERS
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