Black & Decker HS900 Installation instructions

BLACK&DECKER;

SAVETHIS USEAND CAREBOOK

LEASEESTEINSTRUCTIVOANTESDEUSARELPRODUCTO

CONSERVERCEGUIDED'ENTRETIENETD'UTILISATION

FlavorScenter

SteamerPlusTM

Food/RiceCooker(English,see page2)

Vaporizadora/Arrocera(Espafiol,consultela pagina12)

Etuveusea rehausseusedesaveurs(Fran_ais,tzlapage22)

U.S.A.

MEXICO 9-1-800-50833

http://www.hou_ldprod uctsinc.com

When using electrical appliances, basic safety precautions should always be followed,

including the following:

•Read all instructions.

• Do nottouch hot surfaces. Use handles or knobs. Use pot holders when

removing cover or handling hot containers to avoid steam burns.

• To protect against a risk of electric shock, do not immerse cord, plug, or base

unit in water or other liquid.

• Close supervision is necessary when any appliance is used by or near children.

• Unplug from outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts or cleaning.

• Do not operate any appliance with a damaged cord or plug or after the appli-

ance malfunctions or has been damaged in any manner. Return the appliance

to an authorized service center for examination, repair, or adjustment.

• The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

• Do not use outdoors.

• Do not let cord hang over the edge of table or counter or touch hot surfaces.

• Do not place on or near a hot gas or electric burner or in microwave or heated

oven or directly under cabinets.

• Extreme caution must be used when moving an appliance containing hotfood,

water, or other hot liquids. Avoid reaching over the Steamer when operating.

• Do not use appliance for other than intended use.

• Do not operate in the presence of explosive and/or flammable fumes.

• Lift and open cover carefully to avoid scalding, and allowwater to drip into

steamer.

• This product is intended for household use only and not for commercial or indus-

trial use.

TAMPER-

RESISTANT

SCREW

This appliance is equipped with a tamper-resistant screw to pre-

vent removal of the outer cover. To reduce the risk offire or electric

shock, do notattemptto removethe outercover.There are no user

serviceable parts inside. Repairshould be done only by authorized

service personnel.

1.Coverwith Tabs

2.RiceBowl

3.SteamingBowl

4.DripTray

5.SteamingGuide(onbackofunit)

6.Base

7.Light

8.Timer

9.FlavorScenterScreen

10,HeaterElement

11.Water ReservoirwithFillMarks

POLARIZED

PLUG

ELECTRICAL

CORD

This appliancehasa polarizedplug--one bladeiswider thanthe

other. Toreducethe risk of electric shock,this plugwill fit into a polar-

izedoutlet onlyone way. Ifthe plugdoesnotfit fully intothe outlet,

reverseit. If itstill doesnotfit, contact a qualifiedelectrician. Donot

attempt to defeatthis safetyfeature bymodifyingthe plugin anyway.

The cord length ofthis appliance was selected to reduce safety haz-

ards that may occur with a longer cord. If more cord length is need-

ed, an extension cord with a polarized plug may be used. It should

be rated not less than 10amperes,120volts, and have Underwriters

Laboratories,CanadianStandards Association (CSA),or NOM listing.

COOKINGIN THE STEAMING BOWL

(SeeSteaming Guidefor suggested cooking times, techniques and water fill levels.)

1. FilltheWater Reservoirwith coldtap water tothe appropriatefill line.

NOTE:Forextra flavor, you may add lemonjuice, broth, or white wine to the water in

the Reservoir. DoNOT use beer,redwine, oil, extracts(i.e., vanilla) orfruit juicesill

the Reservoirasthey maystain.

2. Holdthe Drip Tray bythe handle and place it into the Base.(FigureA)

FigureA

Flavor Scenter

3. Placeherbsinthe FlavorScenterScreenfor

addedflavor.(FigureB)(See "Flavor Scenter

Tips"). Youmay usethe DripTray without adding

herbs to the FlavorScenter if you prefer.

NOTE:Usethe Drip Tray whenever the Rice

Bowl is not used. It prevents fats/juices from

dripping into the water and bubbling up into the

Steaming Bowl. If you like, save these juices for

gravy, sauce, or soup starters.

4. Placefood inthe SteamingBowland coverit so

that theCoverhandlesline upoverthe Bowlhan-

dlesandthetabsfit properlyintothe openings.

5. Putthe Steaming Bowl ontothe Base, plug in

and set the Timer for the desired cooking time,

upto 75minutes. When the time is up, abell will

ring,the cooking Lightwill go out, and the unit

will automatically shut off. Someliquid will

remain in the Reservoir.

CAUTION:Always use potholdersto removethe

Cover.Be sureto lift the Coveraway from your

face and bodyto avoidescaping hotsteam.

NOTE:If the desired cooking time is less than 15

minutes,first turn the Timer past 15andthen

turn it back to the desired cooking time.

6. The adjustable Bowl Divider lets you steam

Figure B two foods at once. However, different foods may

require different steamtimes. See "Bowl Divider

Tips."

SteamingBowlq7. The Cover can beturned over and usedas a

trivet for the Steaming Bowl. (FigureC)Unplug,

removethe Steaming Bowl, and place on the

inverted Cover.

8. When cooking in the Rice Bowl, add rice,

herbs, seasonings, and water directly to the

Bowl and fill the water Reservoirto the appropri-

ate line. Putthe Steaming Bowl onto the Base

and place the Rice Bowl with contents into the

Steaming Bowl.

Cover NOTE:DoNOTusethe DripTray or FlavorScenter

Screen with the RiceBowl.

FigureC

9. The Rice Bowl canalso be usedfor cookingvegetablesor other foods with sauces,

poachingchicken or fish in liquids,or reheatingfoods like casseroles.

10.Usepotholders,whenliftingtheSteamingBowl,DripTray,orRiceBowlbyitshandlesafter

steaming.

FLAVORSCENTERTIPS

Addfresh or driedherbsto the FlavorScenterScreento spice up healthyfoods.Thyme,cilantro,

basil,dill,curry,andtarragonarejust a few herbsand spicesalongwith garlic,caraway,or

horseradishthat enhanceflavor with noneedto addsalt.When usingthe FlavorScenterScreen:

• Trythe suggestedflavoringintheSteamingGuideor useyourfavoriteherbs.

• Flavorsuggestionsarefor 1/2to3teaspoonsofdriedherbsorspices.If usingfreshherbs,chop

leavesandtripletheamount.

• TopreventsmallherbsorgroundspicesfromfallingthroughtheFlavorScenterScreen,rinseor

wet thescreenbeforeaddingseasonings.

BOWL DIVIDER TIPS

• Always placethe Dividerin the Steaming Bowl beforeyou startsteaming,even if

emptyandfood isto be added later.

• If steamingfoods with differentwater levels, usethe higher level.

• Place larger amountsoffood (3 cups or less)in the Bowl andsmaller amounts(2 cups or

less) inthe Divider.

• Foodscan be startedatthe sametime or addedtothe Dividerlater(see"SteamingGuide".)

• Checkdonessoften. Cookingtimes maybe differentfrom when the Divider isnot used.

• If food in the Divider isdone first, usea potholder,openthe Coverawayfrom youto

avoidescaping steam,and removethe Divider.

CLEANING CAUTION:Unplugand allowthe Steamerto cool beforewashing.

•Bowls, Cover,Divider,and DripTray:Wash in hot, sudsywater. Rinse

and dry all parts. May be washed in a dishwasher.

• Water Reservoir:(Interiorof Base) Pourhot, sudsywater intoWater

Reservoir.Usea non-abrasive plastic brushor meshpad to cleanthe inte-

rior.Rinsewith clean, hotwater.

•SpecialCareforHeaterElement:After awhile,the Heatersurfacemaydis-

color. Donot cover Basewith any Steamerparts while cleaning.Toclean:

• Pourvinegar intothe Baseto the "Hi" fill line.

• Plug unitin andturn Timer ONfor approximately20minutes.

• Donotallow solutionto boil overor spill ontoexterior surfaces.

• When bell sounds and cooking Light goes out, unplug, pour out vine-

gar solution, and use a non-abrasive brushto scrub the Heater Element.

Rinsewith fresh water.

• Overtime,there maybesomediscolorationofthe DripTrayand interiorof

the Baseafter repeated useofherbs/spices. Thisis normal.

• Exterior ofBase:Wipe Base and cord with a damp cloth,then dry

thoroughly. Never immerse Basein liquid or placein dishwasher.

NOTE:Donotusebleach,abrasivepadsorabrasivecleanerstoclean

anypartoftheSteamer.

STEAMING NOTE:Suggested steamingtimes will vary depending on desired done-

GUIDE ness and quantity used; lengthen/shorten cooking times to suit your taste.

Thetimes suggested are total cooking times, starting when the Timer is

turned ON.

Fresh

Vegetables

Artichokes,

Whole

FRESHVEGETABLES

Weight for vegetables in the Guideis before they are trimmed, peeled, or cleaned. Cut

)ieces evenly.Steam foods until just crisp, for best flavor and food value.

Suggested I

'Wo gh o,'Wator' Approx.I

Time Tips and

(minutes) ' Comments

35-36 • Trim top,tips and bottomso

Asparagus,

Spears

Beans,

-Green/_vax

cut or whole

Broccoli,

-Spears

Brgssel

Sprouts

Number Fill Line

Pieces ' in Base

5-6, Hi

medium

1Ib,(,45kg) Lo

(about _"

13mm)

diameter

1 lb. (.45kg) Lo

l_lbs. (.68kg)

1 lb. (.45kg) Lo

1-1/2 Ib.(.68kg)

1 lb. (.45kg) Med

1-1/2 - 2 Ibs. Med

(.68-0.9kg)

(about 1/2

avg. head)

1 lb. (.45kg) Lo

(use 1/2 -1 tsp.

dried herbs/spices)

garlic (1-2 cloves)

tarragon

dill weed

lemon balm

bay leaves

thyme

caraway seed

dillseed

savory

cilantro

crushed red pepper

tarragon

sage

chives

rosemary

caraway seeds

celery seed

savory

14-17

16-18

19-21

13-15

14-16

18-20

20-23

Cabbage

Carrots anise 16-19

mint

dill weed

each sits flat.

• Pull open slightly and soak in

water (10 rains.)to clean.

• Use tongs to remove from

Steaming Bowl.

• Cut off and discard tough

portion of spears.

• Trim to 8"(20 cm) or less.

• For over _ Ib,, (.23kg) place half

of spears in single layer; criss-

cross remaining in second layer,

• Forthinner spears, reduce

cooking times.

• Stir after 10rains,

• Yield 4 cups

• Yield about 5 cups for 1_

Ibs. (.68kg)

• Trim to 4"(10 cm)length from

top of head to stem. Stems

are about ¼"- _" in (6-10mm)

diameter

• Arrange over Steaming Bowl.

• Yield about4 cups.

• Same as above.

• Yield about6 cups.

• Trim outer leaves /stems, as

necessary.

• Cut a shallow "X" across stem

end; wash; drain.

• Arrange in Steaming Bowl.

• Yield about 3_ cups.

• Trim outer leaves /base.

• Cut into 4 equal wedges,

maintaining a section of core

with each wedge.

• Place wedges on side and over

steam holes around Bowl.

• Remove with tongs.

• Peel; slice into ¼"(6 ram) rounds.

• Spread in Steaming Bowl.

• Stir after 10 rains.

• Yield about 2_ cups.

Freeb¸

Vegetables

Cauliflower

-whole head

Flewerets

Potatoes

Halved

Rutabaga

iSuggested

Weight/or Water

Number Fill Line

Pieces ' in Base

Medium size Med

(about

2_ Ibs. (1.1kg)

untrimmed)

Medium size

(about 8cups)

I lb. (.45kg)

about4

medium

2 Ibs. (.9kg)

about 7-8

medium

1 Ib.-l_ Ibs

(.45-.68 kg)

Med

Flavoringsfor

FlavorSceeter Approx. I

(use 1/2 -1 tsp. Time Tips and

(minutes) Comments

18-20 • Trim; remove core.

dried herbs/spices)

Rosemary

basil

tarragon

chervil

chives

dill weed

23-25

30-35

40-45

25-27

nutmeg

clove

anise

Seow Peas Y_lb. Lo cilantro 9-I0

(Chinese (.23kg) garlic (1-2 cloves)

Pods) ginger

Spieacb I lb. Lo chervil 12-14

(.45kg) thyme

garlic (1-2 cloves)

I lb. (.45kg)

medium

size

1 lb. (.45kg)

(about 5-6

small)

Squash

Yellow and

Zucchini

Tureips

14-19

14-16

basil

rosemary

oregano

caraway

basil

parsley

• Center in Steaming Bowl.

• Insert 2forksto lift from Bowl

after steaming.

• Cutflowerets to about 2"(5 cm)

diameter.

• Layer loosely.

• Stir after 15rains.

•Yieldabout6 cups.

• Scrub/wash patatoes; cut in half

• Arrange along sides of Steaming

Bowl, cut side down.

• Remove with tongs.

• Prepare and arrange in Steaming

Bowl as described.

• Peel;wash. Cut into quarters,

then into _" (6 ram)slices,

• Arrange over Steaming Bowl

surface; stagger pieces in layers,

• Stir after 10and 15rains.

• Yield about3 cups,

• Break off ends; remove

strings; wash.

• Spread in Steaming Bowl.

• Stir after 7 mine.

• Yield about 2 cups,

• Remove stems; wash then drain

leaves for 1-2 mine,

• Pack into Steaming Bowl; until

almost full,

• Stir after 7 & 10mine,

use a long-handled fork to bring

wilted leaves from bottom

of Bowl.

• Yield about 3 cups,

• Trim, wash/cut into ¼"(6ram)slices.

• Stir after 9 mine.

• Yield about 3 cups.

• Wash/cut into ¼"(6ram)slices.

• Arrange in Steaming Bowl,

stagger pieces in layers.

FROZENVEGETABLES

Timesgiven are for one boxor bag ofthe size specified. DONOTTHAW before steaming.

Frozen Number Fill Line (use 1/2-1 tsp. Time Tips and

Vegetables Pieces ' in Base dried herbs/spices) (minutes) ' Comments

Asparagus, 2 pkgs. Med lemon balm 21-23 • Separate/stir using fork

- Spears (9-10 ozs.) bay leaves after 10 & 15 rains.

250-280g eacl thyme

Frozen

Vegetables

Beaus,

-Green/wax

cut or whole

Broccoli

- Cuts

Cauliflower

Corn

- Cut

Mixed

Vegetables

Peas

- Green

Spinach

-whole leaf

Number nil Lille

Pieces ' iu Base

1bag Mod

(16 ozs.)

450 g

I bag Mod

(16 ozs.)

450 g

I bag Lo

(20ozs.)

560 g

I bag Lo

(16 ozs.)

450 g

I bag Mod

(28 ozs.)

780 g

I bag Lo

(16 ozs.)

450 g

2 pkgs.. Med

(10 ozs. each)

280 g

Suggested I I

Flavoringsfor I I

Favor Scouter Approx.

(use1/2 -1 tsp. Time Tips and

dried herbs/spices) (minutes) ' Comments

caraway seed 22-24 • Stir after 15rains.

dill seed

savory

garlic (1-2 cloves)

crushed rod pepper

tarragon

rosemary

basil

tarragon

cayoeeo

cilantro

chives

oregano

dry mustard

savory

basil

marjoram

mint

chervil

thyme

garlic (I-2 cloves)

20-22

18-20

13-15

23-25

14-16

24-26

• Stir after 15rains.

• Stir after 10rains.

• Stir after 15and

20 rains.

• Stir after 10rains.

• Separate/stir with fork after

20 rains.

SEAFOODAND FISH

Steamingtimes provided are for fresh or frozen (and thawed) fish. Cleanas appropriate.

Typeof Weight/or

Seafood, Number

Fish ' Pieces

Clams 1 dozen ill

- Littlenecks, shell(upto

Cherrystones 2"/5 cm

(fresh) across)

- Steamers, 1 dozen in

Longnecks shell (up to

(fresh) 2_"/7 cm

across}

Scallops

(fresh)

-Bay

- Sea

1 lb.,shucked

(.45 kg)

1 lb.,

shucked (.45 k

(up to 1"/25mm

thick)

Water

Fill Line

ill Base

FlavorSceuter

(use 1-3 tap.

dried herbs/spices)

horseradish

ginger

poultry seasoning

cayenne

minced onion flakes

fennel seeds

tarragon

parsley

coriander seeds

grated lemon peel

nutmeg

minced garlic,

2 cloves

Approx.

Time

(minutes)

11-17

9-18

12-14

13-16

Tips and

Comments

• Clean, soak shells.

• Stagger shells that are layered.

• Cook until shells are opened.

• Use tongs to remove.

• To steam larger littleneck or

chorrystono clams (up to 2_'/

7 cm across), use "Med" water

level; steam 1 dozen at a time;

stir after 15rains.

• Arrange in single layer, over

steam holes as much as

possible; larger quantity must

be layered.

• Larger scallops and/or larger

amount maytake maximum time.

• Stir after 7 and 10 rains.

• Steam until opaque.

li I ¸¸

Type of Weight/or Water

Seafood, Number Fill Lille

Fish ' Pieces ' in Base

Shrimp

(Fresh, or

frozen and

thawed)

Fish Fillets

(Fresh, or

frozen and

thawed)

- Sole

- Flounder

- Other

favorite

fillets

Steaks

(Fresh, or

frozen and

thawed)

- Salmon

- Swordfish

-Tuna

Large Lo

(1 Ib,/,45 kg

in shell)

Large (IV_lb./ Med

.68 kg in shell)

Ib.(.23kg) Lo

(¼"to _"/6

- 13mm thick

1to 1¼Ibs,

(.45 kg - .68 kg)

3 - 4 steaks Med

(_" - 1"/19-25

mm thick)

1-2 steaks Med

(7,"- 1"/19-25

mm thick)

1-2 steaks Med

(_" - 1"/19-25

mm thick)

Suggested

Flavoringsfor J

FlavorScenter Approx.

(use 1-3 tsp.

dried herbs/spices)

seafood seasoning

mix

grated lemon rind

horseradish

dry mustard

allspice

marjoram

dill weed

tarragon

lemon balm

grated lemon rind

grated orange rind

dry mustard

Time

(minutes)

12-14

18-20

9-11

22-24

19-21

19-23

curry

nutmeg

chives

Tips and

Comments

• Stagger shrimp that are layered.

• Stir after 7 and 10rains.

• Steam until shells are reddish

and flesh is opaque,

• For 1_ Ibs./,68 kg,stir after 10

and 15mins,

• Spray bottom of Steaming Bowl

with non-stick cooking spray

before adding fillets for easier

removal and easier

cleaning.

• Place largest pieces in single

layer; stagger any smaller

pieces on top.

• Steam until opaque and flesh

flakes easily.

• Gently remove with spatula.

• Spray bottom of Steaming

Bowl with non-stick cooking

spray before adding steaks for

easier removal offish andfor

easier cleaning.

• Arrange in single layer in

Steaming Bowl.

• Steam until opaque and flesh

flakes easily; check next to any

bone for doneness, or in

thickest area.

• If steam stopsbefore timer rings,

add_,_cup/120mlwater to Base &

watch closelyta avoidovercooking.

• Carefully removefrom Steaming

Bowl using a spatula.

• Experiment with other varieties.

Follow basic procedure for

fish steaks.

• Watch to prevent overcooking.

CHICKEN FRANKFURTERS

Weight/or Water

Chicken, Number Fill Line

'Pieces ' in Base

Chickee

(trimfat;

remove skin.)

- Breast

boneless

fillets

- Breast,

split with

bone

1¼- 1_ Ibs./ Med

.56- .68kg

(4large pieces)

1-1¼Ibs. Hi

.45- .56kg

(2 pieces)

1_- 21bs. Hi

.70- .90 kg

(4 pieces)

Raver Seeeter

(use2-3 tsp.

dried herbs/spices)

curry

rosemary

thyme

poultry seasoning

savory

nutmeg

mace

paprika

taragon

Approx.I

Time Tipsand

(minutes) Comments

• Forall, steam until juices run

clear and flesh is white in

thickest area or nextto any bone.

22-24 • Place in single layer; stagger

smallest piece on top, if

necessary.

32-35 • Place in single layer, flesh side

down, with thickest part toward

sides of Steaming Bowl.

36-39 • Place in single layer, flesh side

down, with thickest part toward

sides of Steaming Bowl.

I I Suggested

I Flavoringsfor I

Weight/or Water Ravor Scmtter Approx.

Number Fill Line (use2-3 tsp. Time Tips and

Frankforters

Frankfurters,

Up to 7"/17 em

long,

pierce with

fork to reduce

splitting

Pieces ' ill Base

I lb. (8) Lo

.45kg

2 Ibs.(16) Lo

.90kg

dried herbs/spices)

mustard seed

fennel

dried onion flakes

caraway seeds

chilli powder

anise

(minutes) 'Comments

13-15 • Crisscross and stagger franks in

layers. For2 Ibs./.9Okg,

make 3 layers.

21-23

RICE

Use a measuring cup to measure the rice and water that are combined in the Rice Bowl.

Checkdoneness and consistency of rice at minimumtime specified and stir.

Forflavored rice, use beef, chicken, or vegetable broth instead of the suggested amount

of water that is combined with rice. Add spices/seasonings to the Bowl before steaming.

Tosswith chopped onion, parsley or mushrooms.

Amt

Rice in

Rice Rice Bowl

Brown

-Regular,

Long or

Short Grain

White

- Regular,

Extra Long,

Long and

Medium

Brain

Parboiled

White

-Regular,

Long Brain

I cup

I_cup

2½cups

Icup

I_cup

2_ cups

Icup

I_cups

2_ cups

Amt Water =Approx.

Added Water Fill Time

to Rice Bowl

1¼ cup

2 cups

3 cups

1¼ cup

2 cups

3 cups

1_ cup

2 cups

3 cups

Line ill Base

Med

(minutes)

50-52

54-56

60-62

35-36

40-42

48-50

51-53

60-62

Comments

• Makes about 3 cups.

• Makes about 4¼cups.

• Makes about 7¼cups.

• Makes about 3¼cups.

• Makes about 5 cups.

• Makes about 8- 8¼cups.

• Makes about 3¼cups.

• Makes about 5 cups.

• Makes about 8 cups.

OTHERFOODS

Weight/or Water

Other

Foods

Eggs,

Large size,

-Hard

Cooked

Apples

- Favorite

type

Suggested I I

Flavoringsfor

Faver Scenter Approx.

Number Fig Line (use I/2-1 tsp. Time Tips and

Pieces ' in Base dried herbs/spices) (minutes) Comments

Upto 12 Med Nonerecommended. 35 • Place eggs over

(Flavor does not or close to steam

penetrate shell.) holes.

4 medium Lo cloves 13-15 • Peel, core/cut into ¼"/Gramslices

(about 1to anise • Spread in Steaming Bowl.

1_ Ibs./.45 - cinnamon • Add ¼cup/60ml raisins, if desired

.68kg) • Makes about 2 cups.

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