Cuisinart TCS-65 Instructions and Recipes - Page 10

Food Quantity/Yield Chicken and Seafood Boneless, Skinless Chicken Breast Halves or Thighs 5 - 6 ounces each, up to 8 (use both steamer trays) Shrimp, 1 pound Sea Scallops (use in second steamer tray) Clams & Mussels Steam until shells are just fully opened. Fish Steam for 10 - 15 minutes per inch of Fillets/Steaks thickness. Hot Dogs/ Precooked Sausages 6 to 12 Steaming Time 18 - 22 minutes 5 - 8 minutes 6 - 8 minutes 10 - 15 minutes per inch of thickness 8 - 10 minutes Cook's Notes • Follow proper safe food handling procedures for poultry and seafood. • Always check poultry for proper doneness - juices should run clear when tested with a knife, and internal temperature should read 170° F for chicken breast meat, and 180° F for dark meat. The internal temperature of a fish fillet/steak should read 140°F. • Do not steam bone-in chicken. • Clean shrimp; steam in shells for optimum flavor. • For most even steaming, chicken and seafood should not touch sides of steamer baskets. • Pierce before steaming. • If desired, steam drained sauerkraut in rice bowl as an accompaniment and increase steaming time by 5-10 minutes. 10