Black & Decker HS900 Instructions d'installation

Flavor Scenter

Steamer Plus™

Food/Rice Cooker (English, see page 2)

Vaporizadora/Arrocera (Español, consulte la pagína 12)

Étuveuse à rehausseuse de saveurs (Français, à la page 22)

MODEL/MODELO/MODÈLE HS900

SAVE THIS USE AND CARE BOOK

LEASE ESTE INSTRUCTIVO ANTES DE USAR EL PRODUCTO

CONSERVER CE GUIDE D’ENTRETIEN ET D’UTILISATION

U.S.A./CANADA 1-800-231-9786

MEXICO 9-1-800-50833

http://www.householdproductsinc.com

When using electrical appliances, basic safety precautions should always be followed,

including the following:

■Read all instructions.

■Do not touch hot surfaces. Use handles or knobs. Use pot holders when

removing cover or handling hot containers to avoid steam burns.

■To protect against a risk of electric shock, do not immerse cord, plug, or base

unit in water or other liquid.

■Close supervision is necessary when any appliance is used by or near children.

■Unplug from outlet when not in use and before cleaning. Allow to cool before

putting on or taking off parts or cleaning.

■Do not operate any appliance with a damaged cord or plug or after the appli-

ance malfunctions or has been damaged in any manner. Return the appliance

to an authorized service center for examination, repair, or adjustment.

■The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

■Do not use outdoors.

■Do not let cord hang over the edge of table or counter or touch hot surfaces.

■Do not place on or near a hot gas or electric burner or in microwave or heated

oven or directly under cabinets.

■Extreme caution must be used when moving an appliance containing hot food,

water, or other hot liquids. Avoid reaching over the Steamer when operating.

■Do not use appliance for other than intended use.

■Do not operate in the presence of explosive and/or flammable fumes.

■Lift and open cover carefully to avoid scalding, and allow water to drip into

steamer.

■This product is intended for household use only and not for commercial or indus-

trial use.

This appliance is equipped with a tamper-resistant screw to pre-

vent removal of the outer cover. To reduce the risk of fire or electric

shock, do not attempt to remove the outer cover. There are no user

serviceable parts inside. Repair should be done only by authorized

service personnel.

IMPORTANT SAFEGUARDS

TAMPER-

RESISTANT

SCREW

SAVE THESE INSTRUCTIONS

This appliance has a polarized plug—one blade is wider than the

other. To reduce the risk of electric shock, this plug will fit into a polar-

ized outlet only one way. If the plug does not fit fully into the outlet,

reverse it. If it still does not fit, contact a qualified electrician. Do not

attempt to defeat this safety feature by modifying the plug in any way.

The cord length of this appliance was selected to reduce safety haz-

ards that may occur with a longer cord. If more cord length is need-

ed, an extension cord with a polarized plug may be used. It should

be rated not less than 10 amperes, 120 volts, and have Underwriters

Laboratories, Canadian Standards Association (CSA), or NOM listing.

COOKING IN THE STEAMING BOWL

(See Steaming Guide for suggested cooking times, techniques and water fill levels.)

1. Fill the Water Reservoir with cold tap water to the appropriate fill line.

NOTE: For extra flavor, you may add lemon juice, broth, or white wine to the water in

the Reservoir. Do NOT use beer, red wine, oil, extracts (i.e., vanilla) or fruit juices in

the Reservoir as they may stain.

2. Hold the Drip Tray by the handle and place it into the Base. (Figure A)

POLARIZED

PLUG

ELECTRICAL

CORD

1. Cover with Tabs

2. Rice Bowl

3. Steaming Bowl

4. Drip Tray

5. Steaming Guide (on back of unit)

6. Base

7. Light

8. Timer

9. Flavor Scenter Screen

10. Heater Element

11. Water Reservoir with Fill Marks

How To Use

3. Place herbs in the Flavor Scenter Screen for

added flavor. (Figure B) (See “Flavor Scenter

Tips”). You may use the Drip Tray without adding

herbs to the Flavor Scenter if you prefer.

NOTE: Use the Drip Tray whenever the Rice

Bowl is not used. It prevents fats/juices from

dripping into the water and bubbling up into the

Steaming Bowl. If you like, save these juices for

gravy, sauce, or soup starters.

4. Place food in the Steaming Bowl and cover it so

that the Cover handles line up over the Bowl han-

dles and the tabs fit properly into the openings.

5. Put the Steaming Bowl onto the Base, plug in

and set the Timer for the desired cooking time,

up to 75 minutes. When the time is up, a bell will

ring, the cooking Light will go out, and the unit

will automatically shut off. Some liquid will

remain in the Reservoir.

CAUTION: Always use pot holders to remove the

Cover. Be sure to lift the Cover away from your

face and body to avoid escaping hot steam.

NOTE: If the desired cooking time is less than 15

minutes, first turn the Timer past 15 and then

turn it back to the desired cooking time.

6. The adjustable Bowl Divider lets you steam

two foods at once. However, different foods may

require different steam times. See “Bowl Divider

Tips.”

7. The Cover can be turned over and used as a

trivet for the Steaming Bowl. (Figure C) Unplug,

remove the Steaming Bowl, and place on the

inverted Cover.

8. When cooking in the Rice Bowl, add rice,

herbs, seasonings, and water directly to the

Bowl and fill the water Reservoir to the appropri-

ate line. Put the Steaming Bowl onto the Base

and place the Rice Bowl with contents into the

Steaming Bowl.

NOTE: Do NOT use the Drip Tray or Flavor Scenter

Screen with the Rice Bowl.

9. The Rice Bowl can also be used for cooking vegetables or other foods with sauces,

poaching chicken or fish in liquids, or reheating foods like casseroles.

Figure B

Drip Tray

Base

Figure A

Flavor Scenter

Screen

Figure C

Steaming Bowl

Cover

CAUTION: Unplug and allow the Steamer to cool before washing.

■Bowls, Cover, Divider, and Drip Tray: Wash in hot, sudsy water. Rinse

and dry all parts. May be washed in a dishwasher.

■Water Reservoir: (Interior of Base) Pour hot, sudsy water into Water

Reservoir. Use a non-abrasive plastic brush or mesh pad to clean the inte-

rior. Rinse with clean, hot water.

■Special Care for Heater Element: After a while, the Heater surface may dis-

color. Do not cover Base with any Steamer parts while cleaning. To clean:

• Pour vinegar into the Base to the “Hi” fill line.

• Plug unit in and turn Timer ON for approximately 20 minutes.

• Do not allow solution to boil over or spill onto exterior surfaces.

• When bell sounds and cooking Light goes out, unplug, pour out vine-

gar solution, and use a non-abrasive brush to scrub the Heater Element.

Rinse with fresh water.

■Over time, there may be some discoloration of the Drip Tray and interior of

the Base after repeated use of herbs/spices. This is normal.

■Exterior of Base: Wipe Base and cord with a damp cloth, then dry

thoroughly. Never immerse Base in liquid or place in dishwasher.

10. Use pot holders, when lifting the Steaming Bowl, Drip Tray, or Rice Bowl by its handles after

steaming.

FLAVOR SCENTER TIPS

Add fresh or dried herbs to the Flavor Scenter Screen to spice up healthy foods. Thyme, cilantro,

basil, dill, curry, and tarragon are just a few herbs and spices along with garlic, caraway, or

horseradish that enhance flavor with no need to add salt. When using the Flavor Scenter Screen:

■Try the suggested flavoring in the Steaming Guide or use your favorite herbs.

■Flavor suggestions are for 1/2 to 3 teaspoons of dried herbs or spices. If using fresh herbs, chop

leaves and triple the amount.

■To prevent small herbs or ground spices from falling through the Flavor Scenter Screen, rinse or

wet the screen before adding seasonings.

BOWL DIVIDER TIPS

• Always place the Divider in the Steaming Bowl before you start steaming, even if

empty and food is to be added later.

• If steaming foods with different water levels, use the higher level.

• Place larger amounts of food (3 cups or less) in the Bowl and smaller amounts (2 cups or

less) in the Divider.

• Foods can be started at the same time or added to the Divider later (see “Steaming Guide”.)

• Check doness often. Cooking times may be different from when the Divider is not used.

• If food in the Divider is done first, use a pot holder, open the Cover away from you to

avoid escaping steam, and remove the Divider.

Care Guide

CLEANING

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

Artichokes, 5-6, Hi garlic (1-2 cloves) 35-38 ■Trim top, tips and bottom so

Whole medium tarragon each sits flat.

dill weed ■Pull open slightly and soak in

water (10 mins.) to clean.

■Use tongs to remove from

Steaming Bowl.

Asparagus, 1 lb. (.45kg) Lo lemon balm 14-17 ■Cut off and discard tough

Spears (about 1⁄2” bay leaves portion of spears.

13mm) thyme ■Trim to 8" (20 cm) or less.

diameter ■For over 1⁄2lb., (.23kg) place half

of spears in single layer; criss-

cross remaining in second layer.

■For thinner spears, reduce

cooking times.

Beans, 1 lb. (.45 kg) Lo caraway seed 16-18 ■Stir after 10 mins.

-Green/wax dill seed ■Yield 4 cups

cut or whole 11⁄2 lbs. (.68 kg) savory 19-21 ■Yield about 5 cups for 11⁄2

lbs. (.68kg)

Broccoli, 1 lb. (.45 kg) Lo cilantro 13-15 ■Trim to 4" (10 cm)length from

-Spears crushed red pepper top of head to stem. Stems

tarragon are about 1⁄4" - 3⁄8" in (6-10 mm)

diameter

■Arrange over Steaming Bowl.

■Yield about 4 cups.

■Same as above.

1-1/2 lb.(.68 kg) 14-16 ■Yield about 6 cups.

Brussel 1 lb. (.45 kg) Med sage 18-20 ■Trim outer leaves / stems, as

Sprouts chives necessary.

rosemary ■Cut a shallow "X" across stem

end; wash; drain.

■Arrange in Steaming Bowl.

■Yield about 31⁄2cups.

Cabbage 1-1/2 - 2 lbs. Med caraway seeds 20-23 ■Trim outer leaves / base.

(.68-0.9 kg) celery seed ■Cut into 4 equal wedges,

(about 1/2 savory maintaining a section of core

avg. head) with each wedge.

■Place wedges on side and over

steam holes around Bowl.

■Remove with tongs.

Carrots 1 lb. (.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 21⁄2cups.

STEAMING

GUIDE

FRESH VEGETABLES

Weight for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut

pieces evenly. Steam foods until just crisp, for best flavor and food value.

NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean

any part of the Steamer.

NOTE: Suggested steaming times will vary depending on desired done-

ness and quantity used; lengthen/shorten cooking times to suit your taste.

The times suggested are total cooking times, starting when the Timer is

turned ON.

Suggested

Flavorings for

Weight/or Water Flavor Scenter Approx.

Frozen Number Fill Line (use 1/2 -1 tsp. Time Tips and

Vegetables Pieces in Base dried herbs/spices) (minutes) Comments

Asparagus, 2 pkgs. Med lemon balm 21-23 ■Separate/stir using fork

– Spears (9-10 ozs.) bay leaves after 10 & 15 mins.

250-280 g each thyme

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

Cauliflower Medium size Med Rosemary 18-20 ■Trim; remove core.

-whole head (about basil ■Center in Steaming Bowl.

21⁄2lbs. (1.1 kg) tarragon ■Insert 2 forks to lift from Bowl

untrimmed) after steaming.

Flowerets Medium size Med 23-25 ■Cut flowerets to about 2" (5 cm)

(about 8 cups) diameter.

■Layer loosely.

■Stir after 15 mins.

■Yield about 6 cups.

Potatoes 1 lb. (.45 kg) Med chervil 30-35 ■Scrub/wash patatoes; cut in half

Halved about 4 chives ■Arrange along sides of Steaming

medium dill weed Bowl, cut side down.

■Remove with tongs.

2 lbs. (.9 kg) Hi 40-45 ■Prepare and arrange in Steaming

about 7-8 Bowl as described.

medium

Rutabaga 1 lb.-11⁄2lbs Med nutmeg 25-27 ■Peel; wash. Cut into quarters,

(.45 -.68 kg) clove then into 1⁄4 " (6 mm) slices.

anise ■Arrange over Steaming Bowl

surface; stagger pieces in layers.

■Stir after 10 and 15 mins.

■Yield about 3 cups.

Snow Peas 1⁄2lb. Lo cilantro 9-10 ■Break off ends; remove

(Chinese (.23 kg) garlic (1-2 cloves) strings; wash.

Pods) ginger ■Spread in Steaming Bowl.

■Stir after 7 mins.

■Yield about 2 cups.

Spinach 1 lb. Lo chervil 12-14 ■Remove stems; wash then drain

(.45 kg) thyme leaves for 1-2 mins.

garlic (1-2 cloves) ■Pack into Steaming Bowl; until

almost full.

■Stir after 7 & 10 mins.

use a long-handled fork to bring

wilted leaves from bottom

of Bowl.

■Yield about 3 cups.

Squash 1 lb. (.45 kg) Lo basil 14-16 ■Trim, wash/cut into 1⁄4" (6mm)slices.

Yellow and medium rosemary ■Stir after 9 mins.

Zucchini size oregano ■Yield about 3 cups.

Turnips 1 lb. (.45 kg) Lo caraway 14-16 ■Wash/cut into 1⁄4" (6mm)slices.

(about 5-6 basil ■Arrange in Steaming Bowl,

small) parsley stagger pieces in layers.

FROZEN VEGETABLES

Times given are for one box or bag of the size specified. DO NOT THAW before steaming.

Suggested

Flavorings for

Weight/or Water Flavor Scenter Approx.

Frozen Number Fill Line (use 1/2 -1 tsp. Time Tips and

Vegetables Pieces in Base dried herbs/spices) (minutes) Comments

Beans, 1 bag Med caraway seed 22-24 ■Stir after 15 mins.

– Green/wax (16 ozs.) dill seed

cut or whole 450 g savory

Broccoli 1 bag Med garlic (1-2 cloves) 20-22 ■Stir after 15 mins.

– Cuts (16 ozs.) crushed red pepper

450 g tarragon

Cauliflower 1 bag Lo rosemary 18-20 ■Stir after 10 mins.

(20 ozs.) basil

560 g tarragon

Corn 1 bag Lo cayenne 13-15 ■Stir after 10 mins.

– Cut (16 ozs.) cilantro

450 g chives

Mixed 1 bag Med oregano 23-25 ■Stir after 15 and

Vegetables (28 ozs.) dry mustard 20 mins.

780 g savory

Peas 1 bag Lo basil 14-16 ■Stir after 10 mins.

– Green (16 ozs.) marjoram

450 g mint

Spinach 2 pkgs.. Med chervil 24-26 ■Separate/stir with fork after

– whole leaf (10 ozs. each) thyme 20 mins.

280 g garlic (1-2 cloves)

SEAFOOD AND FISH

Steaming times provided are for fresh or frozen (and thawed) fish. Clean as appropriate.

Suggested

Flavorings for

Type of Weight/or Water Flavor Scenter Approx.

Seafood, Number Fill Line (use 1-3 tsp. Time Tips and

Fish Pieces in Base dried herbs/spices) (minutes) Comments

Clams 1 dozen in Lo horseradish 11-17 ■Clean, soak shells.

– Littlenecks, shell (up to ginger ■Stagger shells that are layered.

Cherrystones 2"/5 cm poultry seasoning ■Cook until shells are opened.

(fresh) across) ■Use tongs to remove.

■To steam larger littleneck or

– Steamers, 1 dozen in Lo cayenne 9-18 cherrystone clams (up to 23⁄4"/

Longnecks shell (up to minced onion flakes 7 cm across), use “Med” water

(fresh) 23⁄4"/7 cm fennel seeds level; steam 1 dozen at a time;

across) stir after 15 mins.

Scallops tarragon ■Arrange in single layer, over

(fresh) parsley steam holes as much as

– Bay 1 lb., shucked Lo coriander seeds 12-14 possible; larger quantity must

(.45 kg) grated lemon peel be layered.

– Sea 1 lb., Lo nutmeg 13-16 ■Larger scallops and/or larger

shucked (.45 kg) minced garlic, amount may take maximum time.

(up to 1"/25 mm 2 cloves ■Stir after 7 and 10 mins.

thick) ■Steam until opaque.

Suggested

Flavorings for

Type of Weight/or Water Flavor Scenter Approx.

Seafood, Number Fill Line (use 1-3 tsp. Time Tips and

Fish Pieces in Base dried herbs/spices) (minutes) Comments

Shrimp Large Lo seafood seasoning 12-14 ■Stagger shrimp that are layered.

(Fresh, or (1 lb./.45 kg mix ■Stir after 7 and 10 mins.

frozen and in shell) grated lemon rind ■Steam until shells are reddish

thawed) horseradish and flesh is opaque.

Large (11⁄2lb./ Med 18-20 ■For 11⁄2lbs./.68 kg, stir after 10

.68 kg in shell) and 15 mins.

Fish Fillets 1⁄2lb.(.23 kg) Lo dry mustard 9-11 ■Spray bottom of Steaming Bowl

(Fresh, or (1⁄4" to 1⁄2"/6 allspice with non-stick cooking spray

frozen and - 13 mm thick) marjoram before adding fillets for easier

thawed) removal and easier

cleaning.

– Sole ■Place largest pieces in single

– Flounder layer; stagger any smaller

– Other pieces on top.

favorite ■Steam until opaque and flesh

fillets flakes easily.

■Gently remove with spatula.

Steaks 1 to 11⁄2lbs. ■Spray bottom of Steaming

(Fresh, or (.45 kg - .68 kg) Bowl with non-stick cooking

frozen and spray before adding steaks for

thawed) easier removal of fish and for

easier cleaning.

– Salmon 3 - 4 steaks Med dill weed 22-24 ■Arrange in single layer in

(3⁄4" - 1"/19-25 tarragon Steaming Bowl.

mm thick) lemon balm ■Steam until opaque and flesh

flakes easily; check next to any

– Swordfish 1-2 steaks Med grated lemon rind 19-21 bone for doneness, or in

(3⁄4" - 1"/19-25 grated orange rind thickest area.

mm thick) dry mustard ■If steam stops before timer rings,

add 1⁄2cup/120 ml water to Base &

– Tuna 1-2 steaks Med curry 19-23 watch closely to avoid overcooking.

(3⁄4" - 1"/19-25 nutmeg ■Carefully remove from Steaming

mm thick) chives Bowl using a spatula.

■Experiment with other varieties.

Follow basic procedure for

fish steaks.

■Watch to prevent overcooking.

Suggested

Flavorings for

Weight/or Water Flavor Scenter Approx.

Chicken, Number Fill Line (use 2-3 tsp. Time Tips and

Pieces in Base dried herbs/spices) (minutes) Comments

Chicken ■For all, steam until juices run

(trim fat; clear and flesh is white in

remove skin.) thickest area or next to any bone.

– Breast 11⁄4- 11⁄2lbs./ Med curry 22-24 ■Place in single layer; stagger

boneless .56 - .68 kg rosemary smallest piece on top, if

fillets (4 large pieces) thyme necessary.

– Breast, 1-11⁄4 lbs. Hi poultry seasoning 32-35 ■Place in single layer, flesh side

split with .45 - .56 kg savory down, with thickest part toward

bone (2 pieces) nutmeg sides of Steaming Bowl.

13⁄4 - 2 lbs. Hi mace 36-39 ■Place in single layer, flesh side

.70 - .90 kg paprika down, with thickest part toward

(4 pieces) taragon sides of Steaming Bowl.

CHICKEN, FRANKFURTERS

Amt Amt Water Approx.

Rice in Added Water Fill Time Tips and

Rice Rice Bowl to Rice Bowl Line in Base (minutes) Comments

Brown 1 cup 11⁄4cup Hi 50-52 ■Makes about 3 cups.

– Regular,

Long or 11⁄2cup 2 cups Hi 54-56 ■Makes about 41⁄2cups.

Short Grain 21⁄2cups 3 cups Hi 60-62 ■Makes about 71⁄2cups.

White 1 cup 11⁄2cup Med 35-36 ■Makes about 31⁄2cups.

– Regular,

Extra Long,

Long and 11⁄2cup 2 cups Hi 40-42 ■Makes about 5 cups.

Medium

Grain 21⁄2cups 3 cups Hi 48-50 ■Makes about 8 - 81⁄2cups.

Parboiled 1 cup 12⁄3cup Hi 48-50 ■Makes about 31⁄2cups.

White

– Regular,

Long Grain 11⁄2cups 2 cups Hi 51-53 ■Makes about 5 cups.

21⁄2cups 3 cups Hi 60-62 ■Makes about 8 cups.

RICE

Use a measuring cup to measure the rice and water that are combined in the Rice Bowl.

Check doneness and consistency of rice at minimum time specified and stir.

For flavored rice, use beef, chicken, or vegetable broth instead of the suggested amount

of water that is combined with rice. Add spices/seasonings to the Bowl before steaming.

Toss with chopped onion, parsley or mushrooms.

Suggested

Flavorings for

Weight/or Water Flavor Scenter Approx.

Other Number Fill Line (use 1/2 -1 tsp. Time Tips and

Foods Pieces in Base dried herbs/spices) (minutes) Comments

Eggs, Up to 12 Med None recommended. 35 ■Place eggs over

Large size, (Flavor does not or close to steam

– Hard penetrate shell.) holes.

Cooked

Apples 4 medium Lo cloves 13-15 ■Peel, core/cut into 1⁄4”/6mm slices

– Favorite (about 1 to anise ■Spread in Steaming Bowl.

type 11⁄2lbs./.45 - cinnamon ■Add 1⁄4cup/60 ml raisins, if desired

.68 kg) ■Makes about 2 cups.

OTHER FOODS

Suggested

Flavorings for

Weight/or Water Flavor Scenter Approx.

Number Fill Line (use 2-3 tsp. Time Tips and

Frankfurters Pieces in Base dried herbs/spices) (minutes) Comments

Frankfurters, 1 lb. (8) Lo mustard seed 13-15 ■Crisscross and stagger franks in

Up to 7”/17 cm .45 kg fennel layers. For 2 lbs./.90 kg,

long, dried onion flakes make 3 layers.

pierce with

fork to reduce 2 lbs. (16) Lo caraway seeds 21-23

splitting .90 kg chilli powder

anise

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