Use

Use

Water

Approx.

 

Type Of

 

Rice

Drip

Fill Line

Time

 

Seafood/Fish

Amount

Bowl

Tray

In Base

(Minutes)

Tips

Fish Fillets

1/2 lb.

No

Yes

Lo

10-14

■ Spray bottom of Steaming

(Fresh, or frozen

(1/4” - 1/2”

 

 

 

 

Bowl with non-stick cooking

and thawed)

thick)

 

 

 

 

spray before adding fillets

Sole

 

 

 

 

 

for easier removal of fish

 

 

 

 

 

and for easier cleaning.

Flounder

 

 

 

 

 

■ Place largest pieces in

Other favorite fillets

 

 

 

 

 

single layer; stagger any

 

 

 

 

 

 

smaller pieces on top.

 

 

 

 

 

 

■ Steam until opaque and flesh

 

 

 

 

 

 

flakes easily.

 

 

 

 

 

 

■ Gently remove with spatula.

 

 

 

 

 

 

 

Poached Sole Dijon*

1 - 1 1/4 lbs.

Yes

No

Med

23-38

■ Combine 3 tbs.. lemon

 

fillets

 

 

 

 

juice, 2 tbs.. melted butter

*Your favorite

(4-6 fillets of

 

 

 

 

or margarine, 1 small

fish fillets can

similar size

 

 

 

 

chopped onion, 4 sprigs

be substituted

each about

 

 

 

 

chopped parsley, 1 chopped

for sole.

9” L: x

 

 

 

 

clove garlic and 1 teaspoon

 

2 1/2” W)

 

 

 

 

Dijon mustard. Wash and dry

 

 

 

 

 

 

fillets. Spread onion mixture

 

 

 

 

 

 

evenly down meaty side of

 

 

 

 

 

 

fillets. Roll up and position in

 

 

 

 

 

 

Rice Bowl in single layer

 

 

 

 

 

 

with end side down. Cover

 

 

 

 

 

 

Bowl with foil. Serve with

 

 

 

 

 

 

rice, spooning seasoned fish

 

 

 

 

 

 

juices over rice. Steam until

 

 

 

 

 

 

opaque and flesh

 

 

 

 

 

 

flakes easily.

 

 

 

 

 

 

■ Makes 2-4 servings.

Steaks

1-1 1/2 lbs.

 

 

 

 

For all fish steaks —

(Fresh, or frozen

 

 

 

 

 

■ Spray bottom of Steaming

and thawed)

 

 

 

 

 

Bowl with non-stick cooking

 

 

 

 

 

 

spray before adding steaks

 

 

 

 

 

 

Halibut

1-2 steaks

No

Yes

Med

23-25

for easier removal of fish/for

 

(3/4” - 1”

 

 

 

 

easier cleaning.

 

thick)

 

 

 

 

■ Arrange in single layer in

 

 

 

 

 

 

Steaming Bowl.

 

 

 

 

 

 

Salmon

3-4 steaks

No

Yes

Med

24-30

■ Steam until opaque and flesh

 

(3/4” - 1”

 

 

 

 

flakes easily; check next to

 

thick)

 

 

 

 

any bone for doneness, or in

 

 

 

 

 

 

thickest area.

 

 

 

 

 

 

Swordfish

1-2 steaks

No

Yes

Med

22-29

■ If steam stops before Timer

 

(3/4” - 1”

 

 

 

 

rings, add 1/2 cup water to

 

thick)

 

 

 

 

Base and watch closely to

 

 

 

 

 

 

avoid overcooking.

 

 

 

 

 

 

Tuna

1-2 steaks

No

Yes

Med

22-26

■ Carefully remove from

 

(3/4” - 1”

 

 

 

 

Steaming Bowl using

 

thick)

 

 

 

 

a spatula.

 

 

 

 

 

 

■ Experiment with others, or

 

 

 

 

 

 

your favorite. Follow basic

 

 

 

 

 

 

procedure for fish steaks.

 

 

 

 

 

 

■ Watch to prevent

 

 

 

 

 

 

overcooking.

 

 

 

 

 

 

 

17

Page 16 Page 18
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Image 17
Black & Decker HS90 manual Fish Fillets, Poached Sole Dijon, Steaks, For all fish steaks
Page 16 Page 18

HS90 specifications

The Black & Decker HS90 is a versatile and powerful home appliance designed to meet a variety of cutting and trimming needs. This innovative tool combines efficiency with user-friendly features, making it a popular choice for homeowners and DIY enthusiasts alike.

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In summary, the Black & Decker HS90 is a dynamic cutting tool that excels in delivering performance and ease of use. Its lightweight construction, powerful motor, dual-action blades, and enhanced safety features make it an essential addition to any toolkit. Whether you're a seasoned professional or just starting your gardening journey, the HS90 is designed to help you achieve the results you desire with speed and precision.
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