Black & Decker HS90 manual Rice, Consistency of rice can be varied, if desired, amount, Figure F

	Weight/Or	Use	Use	Water	Approx.
Chicken,	Number	Rice	Drip	Fill Line	Time
Frankfurters	Pieces	Bowl	Tray	In Base	(Minutes)	Tips
Frankfurters	About 7/8”	No	Yes	Lo	15-17	■ Crisscross and stagger
Up to 7” long	in diameter,					franks in layers. For 2 lbs.,
	uncooked					make 3 layers.
	2 lbs.	No	Yes	Lo	17-19	■ For 1 lb. franks, rolls can be
						heated toward the end of the
	(16-20)					steaming period. Using
						tongs, place up to 4 rolls at a
						time on top of franks for 30-
						45 secs. Shake water from
						Cover before replacing
						over rolls.
						■ For 2 lbs. franks, heat
						rolls by another method,
						such as in the oven.
						■ To steam larger diameter
						franks, use a”Lo” water
						level, steam 1 lb. at a time for
						17-19 mins.

RICE

There are many different kinds of rice. The more common ones, listed in the Steaming Guide, vary in the amount of water that is combined with rice in the Rice Bowl, and in the cooking time. Follow amounts of water and rice in Steaming Guide (not on the package) for each kind of rice. Wild rice, other than in a package mix with whole rice, does not cook effectively using steam.

Accurately measure the rice and water that are combined in the Rice Bowl. Measure water using a liquid measuring cup. Level rice in a dry measuring cup. (Fig. F) Stir rice and water. Place Rice Bowl into Steaming Bowl for steaming.

Consistency of rice can be varied, if desired.	Liquid
For drier/firmer rice, decrease specified	Dry
amount of water that is combined with the
rice by 1 - 2 tablespoons. For softer rice,
increase water mixed with rice by the same
amount.

Figure F

Check doneness and consistency of rice at

minimum time specified for each type; stir rice at this time.

After checking/stirring rice, shake Cover before replacing it on Steaming Bowl. This will prevent water in Cover from dripping into Rice Bowl which would reduce the quality and flavor of the steamed rice.

Season rice after steaming. Add salt, pepper, butter or margarine. Toss with sauteed chopped onions or mushrooms; with toasted nuts or chopped parsley.

19