Black & Decker HS90 Use And Care Book Manual page 13

Fresh
Vegetables
Cauliflower
Whole Head
Flowerets
Corn on Cob
Snow/Chinese Pods
Peppers, Whole
Sweet Green or Red
(to partially cook,
then stuff)
Potatoes, Whole
Red
Weight/Or Use
Number Rice
Pieces Bowl
Medium size No
(about
2 1/2 lbs.
untrimmed)
1 head No
(1 1/4 -
1 1/2 lbs.
untrimmed -
med.)
Up to No
8 pieces
(2 3/4"- 3 1/2"
in length)
1/2 lbs. No
4 - 5 medium No
1 lb.- No
4-6 small
(2" - 2 1/2"
in width)
2 lbs.- No
7-9 small
(2" - 2 1/2"
in width)
Use Water Approx.
Drip Fill Line Time
Tray In Base (Minutes)
Yes Med 26-29
Yes Med 23-25
Yes Med 29-33
Yes Lo 10-11
Yes Lo 10-12
Yes Med 35-39
Yes Hi 41-45
13
Tips
I Trim; remove core.
I Center in Steaming Bowl.
I Insert 2 forks to lift from
Steaming Bowl after
steaming.
I Cut flowerets to about 2"
diameter.
I Layer loosely.
I Stir after 15 mins.
I Yield about 4 1/2 cups.
I Cut or break whole ears
into pieces.
I Arrange vertically (stand on
end) around sides of
Steaming Bowl.
I Remove with tongs.
I Break off ends; remove
strings and wash.
I Spread over Steaming Bowl
surface.
I Stir after 7 mins.
I Yield about 2 cups.
I Cut across width of pepper
at stem end; carefully
remove seeds and
membranes. Wash.
I Arrange in Steaming Bowl
with open side down.
I After steaming, peppers can
be cooled quickly using cold
water; carry Steaming Bowl
with peppers to sink and run
cold water over them.
I Fill peppers with a
precooked filling and bake in
oven as recipe directs.
I Scrub/wash potatoes; do not
peel or cut.
I Arrange along sides of
Steaming Bowl.
I Remove with tongs.
I Prepare as previously
described.
I Place potato halves in
second layer above steam
holes in Bowl.
I Stir after 20 mins.
I Remove with tongs.