Black & Decker HS900 manual Fresh Vegetables

STEAMING GUIDE

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

NOTE: Suggested steaming times will vary depending on desired done- ness 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.

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.

			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,	Hi	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. (.45kg)	Lo	lemon balm	14-17	■ Cut off and discard tough
Spears	(about 1⁄2”		bay leaves		portion of spears.
	13mm)		thyme		■ Trim to 8" (20 cm) or less.
	diameter				■ For over 1⁄2 lb., (.23kg) place half
					of spears in single layer; criss-
					cross remaining in second layer.
					■ For thinner spears, reduce
					cooking times.
Beans,	1 lb. (.45 kg)	Lo	caraway seed	16-18	■ Stir after 10 mins.
-Green/wax			dill seed		■ Yield 4 cups
cut or whole	11⁄2 lbs. (.68 kg)		savory	19-21	■ Yield about 5 cups for 11⁄2
					lbs. (.68kg)
Broccoli,	1 lb. (.45 kg)	Lo	cilantro	13-15	■ Trim to 4" (10 cm)length from
-Spears			crushed red pepper		top of head to stem. Stems
			tarragon		are about 1⁄4" - 3⁄8" in (6-10 mm)
					diameter
					■ Arrange over Steaming Bowl.
					■ Yield about 4 cups.
					■ Same as above.
	1-1/2 lb.(.68 kg)			14-16	■ Yield about 6 cups.
Brussel	1 lb. (.45 kg)	Med	sage	18-20	■ Trim outer leaves / stems, as
Sprouts			chives		necessary.
			rosemary		■ Cut a shallow "X" across stem
					end; wash; drain.
					■ Arrange in Steaming Bowl.
					■ Yield about 31⁄2 cups.
Cabbage	1-1/2 - 2 lbs.	Med	caraway seeds	20-23	■ Trim outer leaves / base.
	(.68-0.9 kg)		celery seed		■ Cut into 4 equal wedges,
	(about 1/2		savory		maintaining a section of core
	avg. head)				with each wedge.
					■ Place wedges on side and over
					steam holes around Bowl.
					■ Remove with tongs.
Carrots	1 lb. (.45 kg)	Lo	anise	16-19	■ Peel; slice into 1⁄4" (6 mm) rounds.
			mint		■ Spread in Steaming Bowl.
			dill weed		■ Stir after 10 mins.
					■ Yield about 21⁄2 cups.

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