Black & Decker HS90 Use And Care Book Manual page 12

Fresh
Vegetables
Asparagus,
Spears
Beans,
Green/Wax
Cut or Whole
Broccoli,
Spears
Brussels
Sprouts
Cabbage
Carrots
Weight/Or Use
Number Rice
Pieces Bowl
1 lb. No
(about
3/8" - 1/2"
in diameter)
1 1/2 lbs.
(3/8" - 1/2"
in diameter) No
1 lb. No
1 1/2lbs. No
1 lb. No
1 1/2 lbs. No
1 lb. No
1 1/2 lbs. No
3/4 -1 lb. No
(about 1/2
small head)
1 lb. No
2 lbs. No
Use Water Approx.
Drip Fill Line Time
Tray In Base (Minutes)
Yes Lo 13-15
Yes Lo 16-18
Yes Med 24-28
Yes Med 29-32
Yes Lo 16-18
Yes Med 19-21
Yes Med 24-26
Yes Med 26-29
Yes Med 20-23
Yes Lo 16-18
Yes Med 21-23
12
Tips
I Cut off and discard tough
portion of spears.
I Up to 8" lengths will fit in
center of Steaming Bowl.
I Trim to 8" lengths.
I For over 1/2 pound, place
half of spears in single layer;
crisscross remaining in
second layer.
I Use tongs to remove from
Steaming Bowl.
I For thinner spears, reduce
cooking time.
I Stir after 15 mins.
I Yield 4 cups.
I Stir after 15 and 25 mins.
I Yield about 5-1/2 cups.
I Trim to 4" lengths from top of
head to stem. Stems should
be about 1/4" - 3/8"
in diameter.
I Arrange over Steaming Bowl
surface.
I Yield about 4 1/2 cups.
I Trim to 4" lengths from top
of head.
I Stems should be 1/4" - 3/8"
in diameter.
I Layer loosely.
I Yield about 6 cups.
I Trim leaves/stem, as
necessary.
I Cut a 1/4" deep cross into
stem end; wash; drain.
I Place smallest sprouts in
second layer.
I Stir after about 15 mins.
I Yield about 3 cups.
I Yield about 4 1/2 cups.
I Trim outer leaves/base.
I Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
I Place wedges on side and
over steam holes around
Bowl.
I Remove with tongs.
I Peel; slice thinly
(about 1/8" thick).
I Spread over Steaming Bowl
surface.
I Stir after 10 mins.
I Yield about 2 2/3 cups.
I Stir after 13 and 18 mins.
I Yield about 5 cups.