Ready for Cooking, Fresh Vegetables | Black & Decker HS1050 manual

READY FOR COOKING

1.Press button. The unit turns on, it beeps and flashes on the display. The timer counts down in one-minute increments.

Note: flashes on the display during the entire cooking cycle.

Important:

•You can change the time at any time during the cooking cycle even in the preset mode. However, you cannot change the food category selected during the cooking cycle.

• To change the food, press	button to stop cooking then press	button to
select a different food category.

2.Once cooking cycle is finished, unit beeps 2 times and automatically switches to Keep

Warm mode. The display changes to 10 min and flashes.

Tip: You can change the time at any time during the Keep Warm cycle.

Note: If water lever is low, the flashes on the display and the unit beeps until you add water above the MIN level.

3.When Keep Warm cycle is finished unit beeps 2 times and automatically shuts off. 4.Remove food immediately to avoid overcooking.

Food	Amount		Suggested	Time
			Seasoning

Rice

White	1 cup rice with		salt, pepper,	30 minutes
	11⁄4	cups water	butter, olive oil
	11⁄2	cups rice		40 minutes
	with 11⁄2 cups water

Brown	1 cup rice with		salt, pepper	50 minutes
	11⁄2	cups water	butter, olive oil
FRESH VEGETABLES

Asparagus	8 oz. trimmed fresh		chervil or savory	10 to 12 minutes

Broccoli	1 bunch (about		basil or dill	8 to 10 minutes
	1 lb. fresh florets)

Cabbage	1 small head,		oregano	20 to 22 minutes

5.Use a platter or inverted lid to hold hot cooking basket

(M).

	about 11⁄2 lbs.	and basil

Carrots	1 lb. peeled and sliced	tarragon or mint	12 to 14 minutes

Cauliflower	1 head (about	coriander or	12 to 14 minutes
	1 lb. fresh florets)	celery seeds

Corn on the cob	3 medium sized fresh	dill or	11 to 13 minutes
	ears of corn	marjoram
	cut into 3-inch pieces

COOKING CHART

Helpful Tips:

•Times are based on a cold start and using cold tap water.

•Use foods directly from where they are stored, for example, refrigerator or freezer.

•Use inverted lid to hold hot cooking basket.

•Stir vegetables halfway through cooking cycle.

•Times are to be used as a guide; increase or decrease time according to personal preference.

•Solid foods such as chicken, fish steaks and fillets should be placed in single layer.

•When using multiple baskets:

-The longest cooking foods should be placed in the bottom steaming basket

-Foods placed in the higher basket will take longer to cook than the times given in this chart.


Food		Amount	Suggested	Time
			Seasoning

	Eggs

	Soft cooked eggs	6 eggs		12 minutes
	Hard cooked eggs	6 eggs		24 minutes

Green beans	1 lb. trimmed		thyme and/or	10 to 12 minutes
	whole beans		savory

Red or brown skin	11⁄2	lbs.	rosemary	22 to 24 minutes
potatoes medium			or dill
potatoes, quartered

Snow peas	1/2 lb. trimmed		sliced fresh	7 to 9 minutes
	fresh whole		ginger and
			garlic

Spinach	8 ounces fresh		garlic and	4 to 6 minutes
	whole spinach		parsley

Squash, Zucchini or	11⁄2	lbs. cut into	basil and/or	18 to 20 minutes
Yellow squash	1-inch chunks		garlic

Sweet potatoes	11⁄2	lbs., cut into	ginger or	14 to 16 minutes
	11⁄2	- inch chunks	whole cloves
FROZEN VEGETABLES

Frozen peas	1 lb.		thyme and/or	6 to 8 minutes
			rosemary

Frozen mixed	1 lb.		garlic or	8 to 10 minutes
vegetables			oregano