Black & Decker Home Handy Steamer HS1050 Mode D'emploi page 4

Cooking with Two Steaming Baskets (E)
1. Fill both baskets with desired foods. lways place more
solid foods or foods that take longer to cook in lower basket.
See Cooking Chart on pages 6 and 7 for helpful tips and
recommended times.
2. Place lower basket onto drip tray. Place upper basket on top
of lower basket.
3. Cover the steaming basket so that the lid handles line up over
Min
30
E the basket handles. Make sure the lid tabs fit properly into
the steaming basket openings.
4. Plug the power cord into wall outlet and set the timer
0
for the desired cooking time, up to 75 minutes (F); see
15
75
Cooking Chart on page 6 and 7 for recommended times.
Power indicator light will illuminate. When the time is up,
30
60
45
a bell rings, the power indicator light goes out and the unit
automatically shuts off.
5. When cooking is finished, unplug the unit and remove food
immediately to avoid over-cooking.
F
6. Use inverted lid to hold hot steaming basket (G).
C UTION: Use pot holders when removing the lid or lifting
the steaming basket, drip tray or rice bowl. Lift the lid away
from your face and body to avoid escaping steam.
G
USING THE RICE BOWL
When cooking in the rice bowl, add rice, herbs, seasonings and water directly into the rice
bowl.
1. Place the steaming basket onto the drip tray and place the
rice bowl with contents into the steaming basket (H). Cover
steaming basket with the lid.
2. If using two steaming bowls, always place rice in lower
steaming basket.
3. Plug cord into wall outlet and set the timer to desired
Max cooking time, up to 75 minutes; see Cooking Chart on
H
page 6 for recommended times.
Min
4. When cooking is finished, unplug the unit and remove the
rice bowl immediately to avoid over-cooking.
5. Use the inverted lid as a tray for the steam basket (G).
C UTION: Use pot holders when removing the lid or lifting the steaming basket, drip
tray or rice bowl. Lift the lid away from your face and body to avoid escaping steam.
All manuals and user guides at all-guides.com
Helpful Tips:
COOKING CH RT
• Times are based on a cold start and using cold tap water.
• Use foods directly from where they are stored, such as from a refrigerator or freezer.
• Use inverted lid to hold hot steaming basket.
• Stir vegetables half way 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 a 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 mount
EGGS
Soft cooked eggs 6 eggs
Hard cooked eggs 6 eggs
RICE
White 1 cup rice with
1 ⁄ cups water
1
4
1 ⁄ cups rice
1
2
with 1 ⁄ cups water
1
2
Brown 1 cup rice with
1 ⁄ cups water
1
2
FRESH VEGET BLES
sparagus 8 oz. trimmed fresh
Broccoli 1 bunch (about
1 lb. fresh florets)
Cabbage 1 small head
(about 1 ⁄ lbs.)
1
2
Carrots 1 lb. peeled and sliced
Cauliflower 1 head (about
1 lb. fresh florets)
Corn on the cob 3 medium sized fresh
ears of corn
cut into 3-inch pieces
Green beans 1 lb. trimmed
whole beans
Red or brown skin 1 ⁄ lbs
1
2
potatoes medium
potatoes, quartered
Snow peas 1/2 lb. trimmed
fresh whole
Suggested Time
Seasoning
12 minutes
24 minutes
salt, pepper, 35 minutes
butter, olive oil
45 minutes
salt, pepper 50 minutes
butter, olive oil
chervil or savory 15 to 17 minutes
basil or dill 16 to 18 minutes
oregano 14 to 16 minutes
and basil
tarragon or mint 23 to 25 minutes
coriander or 20 to 22 minutes
celery seeds
dill or 15 to 18 minutes
marjoram
thyme and/or 15 to 17 minutes
savory
rosemary 40 to 42 minutes
or dill
sliced fresh 10 to 12 minutes
ginger and
garlic
6