Steaming Guide; Fresh Vegetables - Black & Decker HS900 Use And Care Book Manual

NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean
any part of the Steamer.
STEAMING
NOTE: Suggested steaming times will vary depending on desired done-
ness and quantity used; lengthen/shorten cooking times to suit your taste.
GUIDE
The times suggested are total cooking times, starting when the Timer is
turned ON.

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, 5-6,
Whole medium
Asparagus, 1 lb. (.45kg)
Spears (about 1
13mm)
diameter
Beans, 1 lb. (.45 kg)
-Green/wax
cut or whole 1 1 ⁄ lbs. (.68 kg)
2
Broccoli, 1 lb. (.45 kg)
-Spears
1-1/2 lb.(.68 kg)
Brussel 1 lb. (.45 kg)
Sprouts
Cabbage 1-1/2 - 2 lbs.
(.68-0.9 kg)
(about 1/2
avg. head)
Carrots 1 lb. (.45 kg)
Cover
Water
Fill Line
in Base dried herbs/spices)
Hi
Lo
⁄ "
2
Lo
Lo
Med
Med
Lo
Suggested
Flavorings for
Flavor Scenter Approx.
(use 1/2 -1 tsp. Time
(minutes)
garlic (1-2 cloves) 35-38
tarragon
dill weed
lemon balm 14-17
bay leaves
thyme
caraway seed 16-18
dill seed
savory
19-21
cilantro 13-15
crushed red pepper
tarragon
14-16
sage 18-20
chives
rosemary
caraway seeds 20-23
celery seed
savory
anise 16-19
mint
dill weed
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 8" (20 cm) or less.
I
For over 1 ⁄ lb., (.23kg) place half
2
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 4 cups
I
Yield about 5 cups for 1 ⁄
1
2
lbs. (.68kg)
I
Trim to 4" (10 cm)length from
top of head to stem. Stems
are about 1 ⁄ " - 3 ⁄ " in (6-10 mm)
4 8
diameter
I
Arrange over Steaming Bowl.
I
Yield about 4 cups.
I
Same as above.
I
Yield about 6 cups.
I
Trim outer leaves / stems, as
necessary.
I
Cut a shallow "X" across stem
end; wash; drain.
I
Arrange in Steaming Bowl.
I
Yield about 3 1 ⁄ cups.
2
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 ⁄ " (6 mm) rounds.
4
I
Spread in Steaming Bowl.
I
Stir after 10 mins.
I
Yield about 2 1 ⁄ cups.
2