Black & Decker HS90- Manual

Page 2 - IMPORTANT SAFEGUARDS

2 When using electrical appliances, basic safety precautions shouldalways be followed, including the following: ■ Read all instructions. ■ Do not touch hot surfaces. Use potholders when removing coveror handling hot containers. ■ To protect against electrical shock, do not immerse cord, plug orbase ...

Page 3 - If the desired cooking time is less than 15 minutes,

3 Do not place the unit directly under cabinets when operatingas this product produces large amounts of steam. Avoidreaching over the Steamer when operating. Always use hot pads during steaming to remove the Cover orany part of the unit to avoid steam burns. Steaming times will vary depending on des...

Page 4 - How To Use; To avoid steam burns and

4 Some water will remain in the Water Reservoir after theSteamer has turned off; this is normal. D o n o t u s e a n y S t e a m e r p a r t s i n m i c r o w a v e o r o n a n ycooking/heated surface. How To Use COOKING IN THE STEAMING BOWL (See Steaming Guide for suggestedcooking times, techniques...

Page 5 - COOKING RICE; Drip Tray is not used with Rice

Place the foods to be steamed intothe Steaming Bowl. You may addseasonings, such as lemon slices, freshdry herbs, seafood seasoning mix, etc.to the food. Place the Cover on the Steaming Bowl.Make sure the handles line up overeach other and the tabs fit properly intothe openings. Put the Steaming Bow...

Page 6 - BOWL DIVIDER FEATURE

6 Fill Water Reservoir with cold tap waterto appropriate fill line. Do not use wine,broth or other liquids. Put Steaming Bowl onto the Base. Add rice and water to Rice Bowl. Place Rice Bowl with rice and waterinto the Steaming Bowl. (Figure C) Place the Cover on the Steaming Bowl.Make sure the handl...

Page 8 - SUGGESTED FOOD COMBINATIONS; Carrots and Red Potatoes

8 If food in the Bowl Divider is done first, remove Bowl Divider -using potholder to grip hot handle - and continue cookingother food. SUGGESTED FOOD COMBINATIONS Carrots and Red Potatoes Medium water level1 1/2 cups carrots (1/8” thick slices)4 potatoes, quartered Place carrots in Bowl Divider, ful...

Page 9 - Care Guide; CLEANING

9 Boneless Chicken Fillets and Cut Green Beans Medium water level1/2 lb. cut green beans (1 1/2 cups)2 chicken fillets (each 1/4 lb., 3/4” thick) Open Bowl Divider fully and fill with green beans. Placechicken fillets in Bowl. Start together. Set Timer for 30minutes. Stir beans after 15 minutes. Che...

Page 11 - The water levels in the Base of the Steamer are as follows:; FRESH VEGETABLES

11 To cover Rice Bowl, use about a 7”width of foil. Place the length overBowl and across the handles; presslength down and against outside ofhandles. Extend width of foil justbeyond opposite sides of Bowl; leavea little space between foil and edge ofBowl. (Figure E) To move Bowl, grip top of foil-co...

Page 14 - FROZEN VEGETABLES; Use a long handled fork or spoon to separate or stir foods.

14 Weight/Or Use Use Water Approx. Fresh Number Rice Drip Fill Line Time Vegetables Pieces Bowl Tray In Base (Minutes) Tips Spinach 1 lb. No Yes Lo 13-15 Squash 1 lb. No Yes Lo 14-16 Summer (Yellow) medium and Zucchini size ■ Remove stems; wash, then drain leaves for 1-2 mins. ■ Pack into Steaming B...

Page 16 - SEAFOOD AND FISH

16 SEAFOOD AND FISH Steaming times provided are for fresh, or frozen and thawed, seafood and fish.Clean and prepare fresh seafood and fish, as appropriate, before steaming. Most seafood and fish cook quickly. Steam in small quantities, or in amounts asspecified. Clams tend to open at different times...

Page 18 - CHICKEN, FRANKFURTERS; To steam chicken pieces:

18 CHICKEN, FRANKFURTERS To steam chicken pieces: Select pieces of similar size and weight for even cooking. Trim off fat; removal of skin is recommended. Arrange in single layer; see Tips in Steaming Guide. Steam until well done - when juices run clear. Check for doneness next to any boneand in thi...

Page 19 - RICE

19 Weight/Or Use Use Water Approx. Chicken, Number Rice Drip Fill Line Time Frankfurters Pieces Bowl Tray In Base (Minutes) Tips Frankfurters About 7/8” No Yes Lo 15-17 Up to 7” long in diameter, uncooked 2 lbs. No Yes Lo 17-19 (16-20) ■ Crisscross and stagger franks in layers. For 2 lbs., make 3 la...

Page 21 - REHEATING; When reheating breads, a foil cover is not needed.

21 Combine in Rice Bowl Use Water Fill Approx. Amount Amount Drip Line Time Type of Rice Rice Cold Water Tray In Base (Minutes) Tips White (cont.) MINUTE ® 2 cups 1 2/3 cups No Lo 18-29 Brand Original MINUTE ® 2 cups 1 2/3 cups No Lo 19-21 Brand Premium Long Grain ■ Makes about 4 cups ■ Makes about ...

Page 25 - CAESAR BROCCOLI; SPICY STEAMED SHRIMP

25 A tangy, flavorful taste iscreated as blue cheesemelts on hot broccoli andthe two are tossedtogether with thevinaigrette sauce. 1 lb. broccoli spears 2 tablespoons olive or vegetable oil 1 tablespoon red wine vinegar 1 large clove garlic, peeled and minced 1 teaspoon Worcestershire sauce 1/4 cup ...

Page 26 - APPLE BREAD PUDDING

26 APPLE BREAD PUDDING Bread puddings are quintessential, old-fashionedcomfort food. This one is made extra tasty by theaddition of sliced apple, raisins and walnuts. 2 red cooking apples 2 tablespoons softened butter or margarine 6 slices day-old bread (sandwich slice size; firm or soft type) 2-3 t...

Page 27 - POLARIZED PLUG

27 T h e c o r d l e n g t h o f t h i s a p p l i a n c e w a s s e l e c t e d t oreduce safety hazards that may occur with a longercord. If more cord length is needed, an extension cordm a y b e u s e d . I t s h o u l d b e r a t e d n o t l e s s t h a n 1 0a m p e r e s , 1 2 0 v o l t s , a n...