Chart For Steamed Vegetables; Chart For Steamed Fish - Black & Decker RC5200 Guide D'utilisation Et D'entretien

CH A RT FO R ST EA M E D VE G E TA B L E S
Steam using 1 ½ to 2 cups of water, stock, or vegetable broth (cold or room
temperature) .
VEGETABLE AMOUNT PREPARATION
½ lb .
Fresh Wash; break off
Asparagus woody base where
spears snap easily .
Fresh Green ½ lb . Leave whole, trim
Beans end or cut into 2-inch
pieces .
Fresh Beets 1 lb . (about Remove stem and
(quartered) 5 medium) root ends . Peel and
cut into wedges .
Fresh Broccoli 1 lb . Cut into florets .
Brussels 4 cups Cut a cross in the
Sprouts base of each sprout .
Cabbage 1 lb . Cut in wedges .
Carrots 12 oz . Slice .
Cauliflower 12 oz . Cut into florets .
Corn 1 ½ lb . 2-4 ears .
Snow peas or 8 oz . Trim and leave whole .
Sugar Snap
Peas
New potatoes 6 medium Cut in half .
(red) (about 1 lb .)
Fresh leaf 4 cups Use whole leaves .
spinach firmly
packed
Butternut 1 lb . Peel and cut into
squash 1-inch cubes .
Summer 1 lb . Slice .
Squash
(yellow squash
or zucchini)
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TIME SUGGESTIONS
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
15 to 18 Season with salt,
minutes pepper, and freshly
snipped dill .
26 to 28 Serve with butter .
minutes
15 to 18 Season with
minutes salt, pepper, and
grated lemon peel .
24 to 26 Garnish with
minutes chopped, toasted
hazelnuts .
24 to 26 Garnish with
minutes crumbled, cooked
bacon .
18 to 20 Season with salt,
minutes pepper, and grated
orange peel .
22 to 25 Garnish with
minutes buttered, toasted
bread crumbs .
20 to 22 Serve with butter
minutes and spices .
12 to 14 Serve with minced
minutes green onions and
drizzled with soy
sauce .
24 to 26 Toss with butter
minutes and parsley .
10 to 15 Garnish with
minutes roasted garlic and
toasted pine nuts
24 to 26 Serve with butter
minutes and spices .
16 to 18 Season with salt
minutes and garlic pepper
VEGETABLE AMOUNT PREPARATION
Frozen 10 oz . to 1 lb . Remove from bag
Vegetables, and season .
including
mixed
vegetables
such as
broccoli
medley,
broccoli
stir fry, and
pepper stir fry
Frozen peas 1 lb . Remove from bag .
CHA RT FOR ST EAME D FI SH
Add 1 ½ cups water to rice cooking bowl . Add 1 lemon, thickly sliced, to water .
Season fish with lemon juice and Seafood Seasoning .
FISH AMOUNT PREPARATION
1 ½ lbs .
Salmon Fillets
Scallops 1 lb . Medium size
Snapper 1 lb . Whole, remove head
and tail
Shrimp 1 lb .
(20 to 24)
Swordfish 1 lb . 2 medium steaks
TIME SUGGESTIONS
16 to 18
minutes
14 to 16 Stir in chopped,
minutes fresh mint .
TIME SUGGESTIONS
20 to 22 Top with lemon
minutes slices and snipped,
fresh dill .
14 to 16 Very tender;
minutes serve with tartar
sauce and lemon
wedges .
20 to 22 Drizzle with garlic,
minutes soy vinaigrette
15 to 18 Season with
minutes Seafood
or until Seasoning and
shrimp lemon .
turn pink
15 to 17 Very tender;
minutes serve with tartar
sauce and lemon
wedges .
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