Black & Decker HS2000, HS1776 manual Steaming Guide, Fresh Vegetables

■Exterior of Base: Wipe Base and cord with a damp cloth, then dry thoroughly. Never immerse Base in liquid or place in dishwasher.

NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean any part of the Steamer.

Steaming Guide

NOTE: Steaming times will vary depending on desired doneness and quantity of vegeta- bles. You may lengthen/shorten cooking times to suit your taste. The times suggested are total cooking times, starting when the Timer is turned ON.

FRESH VEGETABLES

Weight, as specified for some vegetables in the Guide, is before they are trimmed, peeled, or cleaned. Cut pieces as evenly as possible. Steam foods until just crisp and tender for best flavor and food value.

			Suggested
			Flavorings for
	Weight/or	Water	Flavor Scenter®	Approx.
Fresh	Number	Fill Line	(use 1/2 -1 tsp.	Time	Tips and
Vegetables	Pieces	in Base	dried herbs/spices)	(minutes)	Comments
Artichokes,	5-6,	Max	garlic (1-2 cloves)	35-38	■ Trim top, tips and bottom so
Whole	medium		tarragon		each sits flat.
			dill weed		■ Pull open slightly and soak in
					water (10 mins.) to clean.
					■ Use tongs to remove from
					Steaming Bowl.
Asparagus,	1 lb. (0.45 kg)	Lo	lemon balm	12-14	■ Cut off and discard tough
Spears	(about 3⁄8"		bay leaves		portion of spears.
	-1⁄2" in diameter		thyme		■ For thinner spears, reduce
	(10 mm - 13 mm)				cooking times.
Beans,	1 lb. (0.45 kg)	Lo	caraway seed	14-16	■ Stir after 10 mins.
– Green/Wax			dill seed		■ Yield 4-1⁄2cups (1080 ml).
cut or whole			savory
				16-20	■ Yield about 6 cups (1440 ml) for
					1-1⁄2lbs. (0.68 kg)
Broccoli	1 lb. (0.45 kg)	Lo	cilantro	13-15	■ Trim to 5-6" (125 mm - 150 mm)
					lengths from top of head to stem.
– Spears			crushed red pepper		Stems should be about 1⁄4"-3⁄8"
			tarragon		(6 mm - 10 mm) in diameter.
					■ Arrange in Steaming Bowl.
	1 1⁄2 lb. (0.68 kg)			14-16	■ Yield about 4-1⁄2cups (1080 ml).
					■ Same as above.
					■ Yield about 6 cups (1440 ml).
Brussel	1 1⁄2-2 lb.	Lo	sage	16-18	■ Trim outer leaves/ stems,
Sprouts	(0.68 kg - 0.9 kg)		chives		as necessary.
			rosemary		■ Cut a shallow “X” across stem
					end; wash; drain.
					■ Arrange in Steaming Bowl.
					■ Yield about 4 cups (960 ml).
Cabbage	1 1⁄2-2 lb.	Lo	caraway seeds	22-25	■ Trim outer leaves/base.
	(0.68 kg - 0.9 kg)		celery seed		■ Cut into 4 equal wedges,
	(about 1/2		savory		maintaining a section of core
	of average				with each wedge.
	head)				■ Place wedges on side and
					stagger over steam holes
					around Bowl.
					■ Remove with tongs.

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