Steaming Guide - BLACK&DECKER HS1776 Manual Del Usuario

I Exterior of Base: Wipe Base and cord with a damp cloth, then dry thoroughly. Never
immerse Base in liquid or place in dishwasher.
NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean any part of the
Steamer.

Steaming Guide

NOTE: Steaming times will vary depending on desired doneness and quantity of vegeta-
bles. You may 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, as specified for some vegetables in the Guide, is before they are trimmed,
peeled, or cleaned. Cut pieces as evenly as possible. Steam foods until just crisp and
tender for best flavor and food value.
Weight/or
Fresh Number
Vegetables Pieces
Artichokes, 5-6,
Whole medium
Asparagus, 1 lb. (0.45 kg)
Spears (about
3
- 1 ⁄ " in diameter
2
(10 mm - 13 mm)
Beans, 1 lb. (0.45 kg)
– Green/Wax
cut or whole
Broccoli 1 lb. (0.45 kg)
– Spears
1 1 ⁄ lb. (0.68 kg)
2
Brussel 1 ⁄ -2 lb.
1
2
Sprouts (0.68 kg - 0.9 kg)
Cabbage 1 1 ⁄ -2 lb.
2
(0.68 kg - 0.9 kg)
(about 1/2
of average
head)
Cover
Water
Fill Line
in Base dried herbs/spices)
Max
Lo
⁄ "
8
Lo
Lo
Lo
Lo
Suggested
Flavorings for
®
Flavor Scenter Approx.
(use 1/2 -1 tsp. Time
(minutes)
garlic (1-2 cloves) 35-38
tarragon
dill weed
lemon balm 12-14
bay leaves
thyme
caraway seed 14-16
dill seed
savory
16-20
cilantro 13-15
crushed red pepper
tarragon
14-16
sage 16-18
chives
rosemary
caraway seeds 22-25
celery seed
savory
5
Tips and
Comments
I
Trim top, tips and bottom so
each sits flat.
I
Pull open slightly and soak in
water (10 mins.) to clean.
I
Use tongs to remove from
Steaming Bowl.
I
Cut off and discard tough
portion of spears.
I
For thinner spears, reduce
cooking times.
I
Stir after 10 mins.
I
Yield 4- ⁄ cups (1080 ml).
1
2
I Yield about 6 cups (1440 ml) for
1- 1 ⁄ lbs. (0.68 kg)
2
I
Trim to 5-6" (125 mm - 150 mm)
lengths from top of head to stem.
Stems should be about 1 ⁄ "-
4
(6 mm - 10 mm) in diameter.
I
Arrange in Steaming Bowl.
I
Yield about 4- 1 ⁄ cups (1080 ml).
2
I
Same as above.
I
Yield about 6 cups (1440 ml).
I
Trim outer leaves/ stems,
as necessary.
I
Cut a shallow "X" across stem
end; wash; drain.
I
Arrange in Steaming Bowl.
I
Yield about 4 cups (960 ml).
I
Trim outer leaves/base.
I
Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
I
Place wedges on side and
stagger over steam holes
around Bowl.
I
Remove with tongs.
3 ⁄ "
8