Black & Decker HS1776 Carrots, Cauliflower, Potatoes, Red, Rutabaga, Snow Peas, Spinach, Squash

			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
Carrots	1 lb. (0.45 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 2 1⁄4 cups (300 ml).
Cauliflower	Medium	Lo	rosemary	19-21	■ Trim; remove core.
– whole head	size (about		basil		■ Center in Steaming Bowl.
	2 1⁄2 lbs (1.1 kg)		tarragon		■ Insert 2 forks to lift from Bowl
	untrimmed)				after steaming.
– Flowerets	One-half	Lo		19-21	■ Cut flowerets to about 2" (50 mm)
	large size				diameter.
	head				■ Layer loosely.
	(about 7 cups)				■ Stir after 15 mins.
	(1680 ml)				■ Yield about 6 cups (1440 ml).
Corn on Cob	Up to 5 ears,	Lo	mint	19-23	■ Break whole ears, if necessary.
	8" in length		crushed red pepper		■ Stagger first layer; crisscross
	(203 mm)		cumin		and stagger second layer.
Potatoes,	1 lb. (0.45 kg)	Max	chervil	35-40	■ Scrub/wash potatoes; cut
Red	about 4		chives		in half.
– Halved	medium		dill weed		■ Arrange along sides of
					Steaming Bowl, cut side down.
					in half.
					■ Remove with tongs.
	2 lbs. (0.9 kg)	Max		40-45	■ Prepare and arrange in
	about 7-8				Steaming Bowl as previously
	medium				described, staggering second
					layer on top of first.
Rutabaga	1 large	Max	nutmeg	30-32	■ Peel, wash, cut into quarters
	11⁄2 to 2 lbs.		clove		then into 1⁄4" (6 mm) slices.
	(0.68 kg - 0.9 kg)		anise		■ Arrange in Steaming Bowl;
					stagger pieces in layers.
					■ Stir after 15 and 20 mins.
					■ Yield about 5 cups (1200 ml).
Snow Peas	1⁄2 lb. (0.23 kg)	Lo	cilantro	8-9	■ Break off ends; remove strings;
(Chinese Pods)			garlic (1-2 cloves)		wash.
			ginger		■ Spread in Steaming Bowl.
					■ Stir after 6 mins.
					■ Yield about 2 cups (480 ml).
Spinach	1 lb. (0.45 kg)	Lo	chervil	14-16	■ Remove stems; wash then drain
			thyme		leaves for 1-2 mins.
			garlic (1-2 cloves)		■ Pack into Steaming Bowl until
					almost heaping full.
					■ Stir after 7 and 10 mins.; use a
					long handled fork to bring wilted
					leaves from bottom of Bowl.
					■ Yield about 3 cups (720 ml).
Squash	1 lb. (0.45 kg)	Lo	basil	12-14	■ Trim; wash.
– Summer	medium		rosemary		■ Cut into 1⁄4" (6 mm) slices.
Yellow and	size		oregano		■ Stir after 7 mins.
Zucchini					■ Yield about 3 cups (720 ml).
Turnips	1 lb. (0.45 kg)	Lo	caraway	14-16	■ Peel; wash. Cut into 1⁄4" (6 mm)
					slices.
	(about 5-6		basil		■ Arrange in Steaming Bowl;
	small)		parsley		stagger pieces in layers.
					■ Stir after 9 mins.
					■ Yield about 21⁄2 cups (600 ml).

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