Оценок - 3, средний балл: 4
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Фрагмент инструкции
Broccoli – Chopped 1 bag (16 ozs.) (455 g) Lo garlic (1-2 cloves) crushed red pepper tarragon 15-17 Stir after 10 mins. Cauliflower 1 bag (20 ozs.) (560 g) Lo rosemary basil tarragon 18-20 Stir after 10 and 15 mins. Corn – Cut 1 bag (16 ozs.) (455 g) Lo cayenne cilantro chives 14-16 Stir after 7 mins. Mixed Vegetables 1 bag (25 ozs.) (700 g) Lo oregano dry mustard savory 23-25 Stir after 10 and 15 mins. Peas – Green 1 bag (16 ozs.) (455 g) Lo basil marjoram mint 14-16 Stir after 10 mins. Spinach – Chopped 2 pkgs. (10 ozs. each) (280 g) Lo chervil thyme garlic (1-2 cloves) 22-24 Separate/stir with fork after 20 mins. SEAFOOD AND FISH Steaming times provided are for fresh, or frozen and thawed seafood and fish. Type of Seafood, Fish Weight/or Number Pieces Water Fill Line in Base Suggested Flavorings for Flavor Scenter® (use 1-3 tsp. dried herbs/spices) Approx. Time (minutes) Tips and Comments Clams 1 dozen in Lo horseradish 12-17 Clean, soak shells. – Littlenecks shell (up to ginger Stagger shells that are layered. Cherrystones 2" across) poultry seasoning Cook until shells are well opened. (fresh) (50 mm) Use tongs to remove. When steaming larger littleneck – Steamers 2 dozen in Lo cayenne 9-20 or cherrystone clams (up to 23.4" Longnecks shell (up to minced onion flakes (70 mm) across), add 1.2 (120 ml) (fresh) 23.4" across) (70 mm) fennel seeds cup water to base if steam stops before shells open. Crab, King Up to 2 lbs. Lo lemon balm 18-22 Have legs cut to fit Bowl, about Crab Legs/Claws (Cooked, frozen and thawed) (0.9 kg) marjoram horseradish 9" (230 mm) in length. Steam until hot. Scallops tarragon Arrange in single layer, over (fresh) parsley coriander seeds steam holes; larger quantity must be layered. – Bay 1 lb., (0.45 kg) shucked Lo grated lemon peel nutmeg 14-15 Larger scallops and/or larger – Sea 1 lb., (0.45 kg) shucked (up to 1" (25 mm) thick) Lo minced garlic, 2 cloves 15-17 amount may take maximum time. Stir after 7 and 10 mins. Steam until opaque. (Cover) Cover 7 Type of Seafood, Fish Weight/or Number Pieces Water Fill Line in Base Suggested Flavorings for Flavor Scenter® (use 1-3 tsp. dried herbs/spices) Approx. Time (minutes) Tips and Comments Shrimp Large Lo seafood seasoning 16-18 Stagger shrimp that are layered. (Fresh, or (1 lb. (0.45 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. (0.68 kg) in shell) Lo 15-17 For 11.2 lb. (0.68 kg), stir after 10 mins. Fish Fillets 3.4 lb. (0.44 kg) Lo dry mustard 12-14 Spray bottom of Steaming Bowl (Fresh, or (1.4" to 1.2" allspice with non-stick cooking spray frozen and (6 - 13 mm) marjoram before adding fillets for easier thawed) thick) removal and easier cleaning. – Sole Place largest pieces in single – Flounder layer; stagger smaller pieces – Other on top. favorite Steam until opaque and flesh fillets flakes easily. Gently remove with spatula. Steaks (Fresh, or frozen and thawed) 1 to 1 1.2 lbs. (0.45 kg - 0.68 kg) Spray bottom of Steaming Bowl with non-stick cooking spray before adding steaks for easier removal and easier cleaning. – Salmon 3 steaks (3.4" - 1" (20 25 mm) thick) Lo dill weed tarragon lemon balm 20-22 Arrange in single layer in Steaming Bowl. Steam until opaque and flesh flakes easily; check next to bone – Swordfish 1-2 steaks (3.4" - 1" (20 25 mm) thick) Lo grated lemon rind grated orange rind dry mustard 22-25 for doneness, or in thickest area. If steam stops before timer rings, add 1.2 cup (120 ml) water to Base and – Tuna 1-2 steaks (3.4" - 1" (20 25 mm) thick) Lo curry nutmeg chives 21-23 watch to avoid overcooking. Carefully remove from Steaming Bowl using a spatula. Experiment with other varieties. Follow basic procedure for fish steaks. CHICKEN, FRANKFURTERS Chicken, Frankfurters Weight/or Number Pieces Water Fill Line in Base Suggested Flavorings for Flavor Scenter® (use 2-3 tsp. dried herbs/spices) Approx. Time (minutes) Tips and Comments Chicken (trim fat; remove skin.) For all, steam until juices run clear and flesh is white in thickest area or next to any bone. – Breast boneless fillets 1-1 1.4 lbs. (0.45 - 0.55 kg) (4 large pieces) Lo curry rosemary thyme 19-21 Place in single layer; stagger smallest piece on top. Place in single layer, flesh side – Breast, split with bone 1-11.4 lbs. (0.45 - 0.55 kg) (2 pieces) Max poultry seasoning savory nutmeg 38-42 down, with thickest part toward sides of Steaming Bowl. 13.4 - 2lbs. (0.7 - 0.9 kg) (4 pieces) Max mace paprika tarragon 47-51 Same as above. Frankfurters, 1 lb. (0.45 kg) Lo mustard seed 15-17 For 1 lb.(0.45 kg) , place in single Up to 7"; (10) fennel layers pierce with dried onion flakes For 2 lbs.(0.9 kg), make 2 layers, fork to 2 lbs. (0.9 kg)) Lo chili powder 20-22 criss-crossing and staggering reduce (20) anise franks. splitting (Cover) Cover 8 RICE Accurately measure the rice and water and combine in the Rice Bowl...
Эта инструкция также подходит к моделям:Электрические печи - HS2000 (580.2 kb)