Steaming Table; Steaming Guide; Fresh Vegetables - Black & Decker HS800 Use And Care Book Manual

STEAMING
GUIDE

FRESH VEGETABLES

Weight for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut
pieces evenly. Steam foods until just crisp, for best flavor and food value.
Weight/or
Fresh Number
Vegetables Pieces
Artichokes, 3-4,
Whole medium
Asparagus, 1/2-1 lb.
Spears .23-.45 kg
(about 1/2"/
13 mm
diameter)
Beans, 1/2 lb.
– Green/Wax .23 kg
cut or whole
1 lb./.45 kg
Broccoli 1/2 lb./.23 kg
– Spears
1 lb./.45 kg
Brussel 1 lb./.45 kg
Sprouts
Cabbage 1 lb./.45 kg
(about 1/2
small head)
Carrots 1/2 lb./.23 kg
Cover
NOTE: Suggested steaming times will vary depending on desired
doneness and quantity used; lengthen/shorten cooking times to suit
your taste. The times suggested are total cooking times, starting
when the Timer is turned ON.
Suggested
Flavorings for
Water Flavor Scenter
Fill Line (use 1/2 -1 tsp.
in Base dried herbs/spices)
Med garlic (1-2 cloves)
tarragon
dill weed
Lo lemon balm
bay leaves
thyme
Lo caraway seed
dill seed
savory
Med
Lo cilantro
crushed red pepper
tarragon
Lo sage
chives
rosemary
Lo caraway seeds
celery seed
savory
Lo anise
mint
dill weed
Approx.
Time
(minutes)
30-35
11-13
13-16
18-20
10-11
12-14
16-18
14-16
15-16
6
Tips and
Comments
I
Trim top, tips and bottom so
each sits flat.
I
Pull open slightly and soak in
water (10 mins.) to clean.
I
Use tongs to remove from
Steaming Bowl.
I
Cut off and discard tough
portion of spears.
I
Trim to 6" (15 cm) or less.
I
For over 1/2 lb./.23 kg, place half
of spears in single layer; criss-
cross remaining in second layer
I
For thinner spears, reduce
cooking times.
I
Stir after 10 mins.
I
Yield 2 cups.
I
Yield about 4 cups for 1 lb./.45 kg
I
Trim to 4" lengths from top
of head to stem. Stems should
be about 1/4"-3/8" (6 - 10 mm)
in diameter.
I
Arrange over Steaming Bowl
I
Yield about 2 1 ⁄ cups.
2
I
Same as above.
I
Yield about 4 cups
I
Trim outer leaves/ stems,
as necessary.
I
Cut a shallow "X" across stem
end; wash; drain.
I
Arrange over Steaming Bowl
surface.
I
Yield about 3 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 into 1/4"(4 mm) rounds
I
Spread over Steaming Bowl
surface.
I
Yield about 1 1 ⁄ cups.
4