Toastmaster EST7 INF User Manual

28

1

⁄

2

pound large uncooked shrimp 
shelled and deveined

1

⁄

2

cup shredded cabbage

2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons dried oregano

1.  Place cabbage on bottom of Small or Large Steamer Bowl.

2.  Mix together, garlic, olive oil, lemon juice, oregano, salt and 

pepper and press mixture into shrimp.

3.  Place shrimp over cabbage, sprinkle with breadcrumbs and 

minced scallions or green onions.

4.  Steam for about 8 to 10 minutes until shrimp are just cooked 

and light pink.

Nutritional Information:
183 Calories, 18.6 gm Protein, 6.9 gm Carbohydrate, 8.7 gm Fat, 
129 mg Cholesterol, 552 mg Sodium

1

⁄

2

pound thin chicken cutlets (skinless, boneless)

1 tablespoon minced garlic

1

⁄

4

teaspoon salt

dash pepper
2 slices lean honey ham sliced thin
2 slices low-fat Swiss cheese sliced thin
2 tablespoons chopped fresh parsley

1.  Spread garlic over chicken and season with salt and pepper.

2.  Evenly place ham and cheese in chicken and roll, fasten 

shut with toothpicks.

3.  Place chicken in Small or Large Steamer Bowl and garnish 

with chopped parsley. 

4.  Steam for about 12 to 18 minutes until chicken is cooked 

through; make sure to remove toothpicks before serving.

Nutritional Information:
181 Calories, 33 gm Protein, 1 gm Carbohydrate, 4.1 gm Fat, 
84 mg Cholesterol, 459 mg Sodium

1

⁄

4

teaspoon salt

1

⁄

4

teaspoon pepper

2 tablespoons seasoned 

breadcrumbs

2 tablespoons minced 

scallions or green onions

See the Vegetable Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts.

•  Clean vegetables thoroughly before steaming. Cut off stems 

and peel and chop into uniform pieces if necessary. Keep in 
mind that smaller pieces steam faster than larger ones.

•  Quantity, quality, freshness and size/uniformity may all affect 

steaming times. Adjust steaming times as desired.

•  Experiment with various vegetables and combinations, and 

adjust cooking times to your personal taste. 

See the Seafood Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts. (The steaming times listed in the chart are for fresh or
fully thawed fish/shellfish.)

•  Clean and prepare fresh seafood before steaming. Marinate 

fish before steaming to impart flavors.

•  Use lettuce leaves under fish filet and fish steaks to catch 

some of the juice and to make removing the fish easier.

•  Clams, oysters, and mussels may open at different times. 

Check the shells periodically to avoid over-cooking.

•  Serve steamed seafood plain or add seasoned butter or 

margarine, lemon or your favorite sauces after steaming.

•  Adjust steaming times to suit your personal taste.

See the Egg Steaming Chart in the STEAMING CHARTS 
section of this Owner’s Manual for suggested cooking times 
and amounts.

•  Steamed Eggs: Let the eggs sit at room temperature for 30 

minutes to avoid cracking while cooking.  Place the eggs into 
the dimples, large ends up. Cook according to the Egg 

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EST7/EST7QVC/EST7 INF_IB_7-11  11/7/06  6:51 PM  Page 35