Oster DESIGNER 4711 Manual De Instrucciones página 10

FISH AND SEAFOOD
Fish is cooked when it is opaque and flakes easily with a fork.
l
Frozen fish may be steamed without defrosting if separated before steaming and the cooking time
l
is extended.
Add lemon wedges while steaming to improve flavor.
l
TYPE
FISH, fillets Sole
Cod, haddock,
trout
FISH, 3/4 in Cod, salmon
thick steaks
CLAMS Fresh
LOBSTER, Fresh
tails
MUSSELS Fresh
OYSTERS Fresh
Fresh
SCALLOPS
SHRIMP Fresh
DINNERS
TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS
4 4 oz. chicken breasts
2 tablespoons chopped tarragon
1 cup cream of chicken soup*
Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon, salt and pepper to taste.
Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl. Fill Water Reservoir to
MAX Level. Cover and Steam for 20-25 minutes.
*Heavy cream can be substituted for cream of chicken soup if necessary
WATER
LEVEL
112 l b . MIN
112 l b . MIN
4 steaks MAX
1 l b . MAX
MAX
1 l b . MIN
6
MIN
I
MAX
RECIPES
STEAM TIME
9-13 min.
5-10 min.
IO-20 min.
16-19 min.
6-12 min.
2 cups fresh green beans
Salt and pepper to taste
SPECIAL NOTES
Layer shells for maximum
steam flow. Steaming is
done when shells are
completely open.
Meat will be opaque
when done. Cook longer
if necessary.
Steaming is done when
shells completely open.
Steaming is done when
shells comoletelv ooen.
Stir halfway through
steam time. Meat opaque
and flaky when done.
Meat will be opaque
when done. Cook longer
if necessary.
4
Y :
IELD