Toastmaster EST7 INF - Manual (Page 28)

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Seafood Steaming Chart
SEAFOOD
SMALL/SIDE BOWL
AMOUNT
LARGE/CENTER
BOWL AMOUNT SUGGESTED
COOKING TIME
Clams, countneck
Crab - King
Crab - Snow
Lobster Tail - Tiger,
6 oz.
Lobster Tail, 8 oz.
Mussels
Oysters, in shell
Scallops - Bay,
fresh/shucked
Scallops - Sea,
whole, fresh/shucked
Shrimp - Medium,
split shell, deveined
Shrimp - Large, split
shell, deveined
Fish - Filets,
1/2 inch thick
Fish - Steaks,
1 inch thick 1 pound
1 ⁄ 2 pound
1 ⁄ 2 pound
2
1
1 ⁄ 2 pound
1 ⁄ 2 pound
1 ⁄ 2 pound
1 ⁄ 2 pound
1 ⁄ 2 pound
1 ⁄
2
pound
1 pound
1 pound
2 pounds
1 pound
1 pound
4
2
1 pound
3 ⁄ 4 pound
1 pound
1 pound
3 ⁄ 4 pound
3 ⁄
4
pound
1 1 ⁄ 2 pounds
1 1 ⁄ 2 pounds
15 - 25 minutes
15 - 20 minutes
10 - 15 minutes
15 - 20 minutes
25 - 35 minutes
15 - 20 minutes
15 - 25 minutes
10 - 15 minutes
12 - 17 minutes
5 - 8 minutes
8 - 10 minutes
10 - 15 minutes
15 - 20 minutes
Pre-cooked Meat & Poultry Steaming Chart
MEAT/POULTRY
SMALL/SIDE BOWL
AMOUNT
LARGE/CENTER
BOWL AMOUNT SUGGESTED
COOKING TIME
Chicken or Turkey
Cutlets
Chicken Breast
Halves, boneless,
skinless
Pork Loin, Sirloin
Chops, 1 inch thick
Smoked Sausage,
precooked,
cut into 6 pieces
Frankfurters
To fit Bowl
To fit Bowl
To fit Bowl
14 ounces
1 package
To fit Bowl
To fit Bowl
To fit Bowl
20 ounces
1 package
10 - 15 minutes
30 - 40 minutes
15 - 20 minutes
15 - 20 minutes
10 - 15 minutes
NOTE: The United States Department of Agriculture recommends that meat
and poultry be cooked to the following internal temperatures to be sure any
harmful bacteria has been killed. Ground turkey and chicken should be cooked
to an internal temperature of 165° F and ground beef, veal, lamb and pork be
cooked to an internal temperature of 160° F. Chicken and turkey should be
cooked to an internal temperature of 170° F for white meat and 180° F for dark
meat. Goose and duck should be cooked to an internal temperature of 180° F.
Fresh beef, veal and lamb, etc. should be cooked to an internal temperature of
at least 145° F. Fresh pork should be cooked to an internal temperature of at
least 160° F. When re-heating meat and poultry products, they should also be
cooked to an internal temperature of 165° F.
Sausage and Peppers Serves 2
1 onion sliced thin
1 red pepper cut into 2 inch pieces
1 ⁄
2
pound uncooked sweet turkey sausage formed into
2 inch patties
12 whole garlic cloves peeled
1 ⁄
4
teaspoon salt
1 ⁄
2
teaspoon pepper
1. Place onions and peppers in the Small or Large
Steamer Bowl.
2. Top with sausage, garlic cloves, salt and pepper.
3. Steam for 10 to 15 minutes until sausage is cooked and
onions and peppers are soft.
Nutritional Information:
193 Calories, 15.7 gm Protein, 12.9 gm Carbohydrate, 9.8 gm Fat, 66
mg Cholesterol, 241 mg Sodium
Tip: If you like your sausage brown, start onions and peppers in steam-
er with garlic and brown sausage for about 5 minutes under a broiler
then put into steamer with onion and peppers and continue cooking
until sausage is cooked through and no longer pink in the center.
BBQ Pork with Peaches Serves 2
1 ⁄
2
pound lean boneless pork sirloin or tenderloin medallions,
1 ⁄
2
inch thick
1 ⁄
2
teaspoon onion powder
1 ⁄
2
teaspoon garlic powder
2 tablespoons barbeque sauce
8
1 ⁄
4
ounces canned lite peaches in their own juice (drained)
1 tablespoon chopped scallion or green onions
1. Trim off all fat from pork.
2. Place pork loin in Small or Large Steamer Bowl, sprinkle with
onion and garlic powder.
3. Top with barbeque sauce leaving a little border around pork.
4. Top with drained peaches and put some peaches around pork.
5. Garnish pork with scallions or green onions.
6. Steam for about 12 to 15 minutes until pork is cooked
through and no longer pink in the center.
Nutritional Information:
165 Calories, 19.8 gm Protein, 13.9 gm Carbohydrate, 3.3 gm Fat,
59 mg Cholesterol, 227 mg Sodium
Tip: There are many different flavors of barbeque sauce. Hickory and
brown sugar works well in this recipe.
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EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 41