SAVE THIS USE AND CARE BOOK - PDF document

SAVE THIS USE AND CARE BOOK ? 800-231-9786Monday - Friday 8:15 a.m. - 5:00 p.m. Eastern Time. 2 When using electrical appliances, basic safety precautions shouldDo not touch hot surfaces. Use potholders when removing coverTo protect against electrical shock, do not immerse cord, plug orClose supervision is necessary when any appliance is used by orUnplug from outlet when not in use. Unplug before putting on orDo not operate any appliance with a damaged cord or plug, orafter the appliance malfunctions or has been damaged in anymanner. Return appliance to an authorized service facility forThe use of accessory attachments not recommended by thisDo not let cord hang over edge of table or counter, or touchDo not place on or near a hot gas or electric burner, or in acontaining hot food, water, or other hot liquids.Lift and open cover carefully to avoid scalding, and allow water todrip into steamer. IMPORTANT SAFEGUARDS SAVETHESEINSTRUCTIONS 3 as this product produces large amounts of steam. Avoidfood quantity, size and arrangement. The cooking times in theSteaming Guide are suggested times. You may want to NOTE: If the desired cooking time is less than 15 minutes first turn the Timer past 15 minutes and then turn to desired higher altitudes longer cooking times may become necessary. Drip Tray TimerWater Reservoir in Base with Lo, 11 POINTS TOREMEMBER 4 Some water will remain in the Water Reservoir after the cooking/heated surface. How To Use COOKING IN THE STEAMING BOWLfill levels.) To avoid steam burns andCover. When removing the Cover, be careful to lift Cover slowly.Fill Water Reservoir with cold tap waterto appropriate fill line. For added flavor,the water in the Reservoir. Do NOT usebeer, red wine, oil, spice extracts (i.e.,vanilla) or fruit juices in the Reservoir.Hold the Drip Tray by the handle and The Drip Tray is always used gravies, sauces, soup stock, etc. Figure A the Steaming Bowl. You may addSet the Timer for the desired cooking NOTE:If the desired cooking time is less than 15 minutes, Timer past 15 minutes and then turn to Bowl.(Figure B) When cooking hasBase and place on inverted Cover. Carefully remove the Drip Tray by the Drip Tray is not used with Rice Bowl. Figure BSteaming Bowl Cover 6 Fill Water Reservoir with cold tap waterSet the Timer for the desired cooking NOTE:The Rice Bowl can also be usedfor cooking vegetables with sauces, BOWL DIVIDER FEATURE Figure C Figure DRice 7 added later.)smaller food amount for Bowl Divider.Steaming Bowl, or Bowl Divider, and the second one added 5or 10 minutes later.not always. Time will depend upon the amount and size of the GUIDELINES: steaming time for each food. You can 8 SUGGESTED FOOD COMBINATIONSPlace carrots in Bowl Divider, fully opened. Potatoes in Bowl.Start together. Set Timer for 30 minutes. Stir both after 15Yield: 2-3 servings of both in 28-31 minutes.Snow Peas and Yellow SquashPlace snow peas in Bowl Divider, fully opened. Squash inBowl. Start together. Set Timer for 19 minutes. Stir after 7when done. Cook squash until crisp and tender.Yield: 2-3 servings of both in 14-19 minutes.Reduce Bowl Divider to one-fourth size and set Timer for 20Yield: 2-3 servings of both in 18-20 minutes. 9 chicken fillets in Bowl. Start together. Set Timer for 30Yield: 2 servings of both in 27-30 minutes Allow steamer to cool before washing. Turn timer Bowls, Cover and Drip Tray:Immerse in HOT, SUDSY WATER.Rinse thoroughly. Dry all parts.May be washed in a dishwasher.Water Reservoir: (Interior of Base)Pour HOT, SUDSY WATERinto Water Reservoir. Use a non-abrasive plastic brush ormesh scouring pad to clean the interior. Do not use abrasiveSteamer.by water. Severe build-up should be treated by heatingvinegar in the Water Reservoir. Do not use household bleach.Plug unit into electrical outlet and turn Timer ON for When bell sounds and Cooking Light stops glowing, unplugcord from outlet. Pour out vinegar solution and using a non-Rinse only interior surfaces with fresh water.then dry thoroughly. Never immerse Base in liquid or placein dishwasher.To maintain appearance of the exterior, avoid the use of Steaming Guide are suggested times. You may want to starting when the Timer is turned ON.the Water Reservoir. Remember to reset the Timer. Also, whendesired doneness, just add 1/2 cup water and reset the Timer.Watch food to avoid overcooking.To avoid steam burns and when checking foodspotholders to remove Cover. When removing the Cover, becareful to lift Cover slowly. When a Foil Cover is Used Over the Rice Bowl Some foods that are steamed in theFoods that need a foil cover arespecified in the Steaming Guide. STEAMING 11 To cover Rice Bowl, use about a 7Ó beyond To move Bowl, grip top of foil-covered Figure E FRESH VEGETABLESWeight, as specified for some vegetables in the Guide, is the purchased weight ofFreshness, size/uniformity, and quantity will affect steaming time and quality of results.Stirring is recommended when steaming some foods. Use a long handled spoon to stir. Weight/OrUseUse Water Approx. FreshNumber RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)Tips5-6 mediumNoYesHi38-40 Trim top, tips and bottom 12 Weight/OrUseUse Water Approx. FreshNumber RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)Tips1 lb.NoYesLo13-15in diameter)NoYesLo16-181 lb.NoYesMed24-28Green/WaxCut or Whole1 1/2lbs.NoYesMed29-321 lb.NoYesLo16-181 1/2 lbs.NoYesMed19-211 lb.NoYesMed24-261 1/2 lbs.NoYesMed26-293/4 -1 lb. NoYesMed20-231 lb. NoYesLo16-182 lbs. NoYesMed21-23 Trim to 8Ó lengths.second layer.Yield 4 cups.Yield about 5-1/2 cups.Trim to 4" lengths from top of in diameter.Yield about 4 1/2 cups.Trim to 4Ó lengths from top in diameter.Layer loosely.Yield about 6 cups.Trim leaves/stem, as necessary.second layer.Yield about 3 cups.Yield about 4 1/2 cups.Trim outer leaves/base.Yield about 2 2/3 cups.Yield about 5 cups. 13 Weight/OrUseUse Water Approx. FreshNumber RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)TipsMedium size NoYesMed26-29Whole Head(about Flowerets1 head NoYesMed23-25Up to NoYesMed29-33(2 3/4Ó- 3 1/2Ó 1/2 lbs.NoYesLo10-114 - 5 mediumNoYesLo10-121 lb.- NoYesMed35-39Red4-6 small2 lbs.- NoYesHi41-45 Trim; remove core.diameter.Layer loosely.Yield about 4 1/2 cups.Yield about 2 cups.membranes. Wash. 14 Weight/OrUseUse Water Approx. FreshNumber RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)Tips1 lb.NoYesLo13-151 lb.NoYesLo14-16Summer (Yellow) medium and Zucchinisize Yield about 2 cups.Trim; wash.Yield about 3 cups. FROZEN VEGETABLESTimes given are for the contents of one or two boxes or bag of the size specified forsteaming. See instructions for using a foil cover. Pkg. Weight/UseUse Water Approx. FrozenOr Number RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)Tips2 pkgs.NoYesMed21-23Cut9-10 ouncesSpears2 pkgs.NoYesMed18-202 pkgs.NoYesMed22-25Green/Wax, 2 pkgs.NoYesMed22-25 17 minutes. 15 Pkg. Weight/UseUse Water Approx. FrozenOr Number RiceDrip Fill Line Time VegetablesPiecesBowlTrayIn Base(Minutes)Tips2 pkgs.NoYesMed29-31Chopped(9-10 ounces)Spears1 pkg.NoYesMed22-252 pkgs.NoYesMed26-282 pkgs.NoYesMed26-28Baby, Whole(9-10 ounces)2 pkgs.NoYesMed26-292 pkgs.NoYesMed22-25Cut(9-10 ounces)On CobUp to NoYesMed36-38Mixed Vegetables1 pkg.NoYesMed21-231 pkg.NoYesLo15-17Green(9-10 ounces)Snow/Chinese 1 pkg.NoYesLo12-13Pea Pods(6 ounces)Sugar Snap1 pkg.NoYesMed18-201 pkg.NoYesMed25-27Cut Leaf(16 ounces)2 pkgs.YesNoHi47-52Winter, Mashed(12 ounces) possible; layer loosely. 16 Most seafood and fish cook quickly. Steam in small quantities, or in amounts asClams tend to open at different times during steaming. To avoid overcooking, watchthe shells. Tap the exterior of Cover to improve visibility as steam forms on inside oftimes, as necessary. UseUse Water Approx. Type Of RiceDrip Fill Line Time Seafood/FishAmount BowlTrayIn Base(Minutes)Tips1 dozen NoYesLo11-16Littlenecks/Cherrystones in shell(fresh)(up to 2Ó Steamers/Longnecks 1 dozen NoYesLo9-16(fresh)in shell2 dozen NoYesLo9-181 lb.,NoYesLo12-14BayshuckedSea1 lb.,NoYesLo12-15Large NoYesLo13-15(Fresh, or frozen 1 lb. in shell1 1/2 lbs.NoYesMed18-20 To steam larger Littlenecks 17 UseUse Water Approx. Type Of RiceDrip Fill Line Time Seafood/FishAmount BowlTrayIn Base(Minutes)Tips1/2 lb. NoYesLo10-14(Fresh, or frozen (1/4Ó - 1/2Ó and thawed)thick)1 - 1 1/4 lbs. YesNoMed23-38*Your favorite (4-6 fillets of fish fillets can similar sizebe substituted each about for sole.9Ó L: x Halibut1-2 steaksNoYesMed23-25Salmon3-4 steaksNoYesMed24-30Swordfish1-2 steaksNoYesMed22-29Tuna1-2 steaksNoYesMed22-26 flakes easily.chopped parsley, 1 chopped Dijon mustard. Wash and dryflakes easily. If steam stops before Timer Watch to prevent 18 To steam chicken pieces:Trim off fat; removal of skin is recommended.Arrange in single layer; see Tips in Steaming Guide.Steam until well done - when juices run clear. Check for doneness next to any boneTo steam frankfurters: Weight/Or UseUse Water Approx. Chicken, Number RiceDrip Fill Line Time FrankfurtersPiecesBowlTrayIn Base(Minutes)Tips1 lb.NoYesMed22-25Breast, boneless fillets(4 pieces; 1 1/4 - 1/2 lbs.NoYesMed.25-28Breast, split with bone1 - 1 1/4 lbs. NoYesHi30-341 3/4 - 2 lbs.NoYesHi37-41Poached Chicken1 - 1 1/4 lbs. YesNoMed32-35Breast - boneless, (4 pieces; skinless fillets3/4Ó - 1Ó at 1/2 teaspoon dried basil, savory, marjoram or thyme if necessary. 19 Weight/Or UseUse Water Approx. Chicken, Number RiceDrip Fill Line Time FrankfurtersPiecesBowlTrayIn Base(Minutes)TipsAbout 7/8Ó NoYesLo15-17Up to 7Ó longin diameter, 2 lbs.NoYesLo17-19 To steam larger diameter (Fig. F) Stir rice and water. Place Rice Bowl into Steaming Bowl for steaming. steaming. Add salt, pepper, butter or margarine. Toss withsauteed chopped onions or mushrooms; with toasted nuts or chopped parsley. Figure FLiquid 20 For flavored rice, substitute the specified amount of water that is combined withrice in the Rice Bowl with beef or chicken broth, consomme or bouillon.For a tasty change from plain rice, refer to recipe for Parmesan Rice with Spinach.handles will be hot and wet. If transferring rice to another serving bowl, Use Water Fill Approx. Amount Amount Drip Line Time Type of RiceRiceCold WaterTrayIn Base(Minutes)Tips1 cup1 1/4 cupsNoHi50-52Regular, Long or 1 1/2 cups2 cupsNoHi54-562 1/2 cups3 cupsNoHi60-621 cup1 1/2 cupsNoMed35-36Regular, Extra Long, 1 1/2 cups2 cupsNoHi38-39Medium Grain2 1/2 cups3 cupsNoHi48-50Regular, 1 cup1 2/3 cupsNoHi50-52Long Grain1 1/2 cups2 cupsNoHi53-552 1/2 cups3 cupsNoHi61-63Mix1 2/3 cupsNoHi57-59(Two 6 oz. pkgs.)Mix3 cupsNoHi67-68Fast cooking Mix1 1/2 cupsNoLo22-24(Two 5.2 oz. orMix3 1/3 cupsNoMed36-382 cups2 cupsNoLo24-252 cups1 2/3 cupsNoLo22-242 cups1 3/4 cupsNoLo20-21 margarine to mix and water in Rice Bowl before steaming.stand 3-5 minutes. After steaming, add any seasoning, if desired; stir, cover and let stand 3-5 minutes. *Registered trademark of Uncle BenÕs Inc. 21 Use Water Fill Approx. Amount Amount Drip Line Time Type of RiceRiceCold WaterTrayIn Base(Minutes)Tips2 cups1 2/3 cupsNoLo18-292 cups1 2/3 cupsNoLo19-21  *Registered trademark of Uncle BenÕs Inc. REHEATINGin Rice Bowl and be sure to use a foil cover. See instructions for using a foil cover. Foods Weight/Or UseUse Water Approx. To Be Number RiceDrip Fill Line Time ReheatedPiecesBowlTrayIn Base(Minutes)TipsBrown and Serve8-10NoYesLo10 mins.Type Rolls(divided)Sour Dough Rolls,6-8 rollsNoYesLo12 mins. sides; stagger second layer.Bowl/Cover.second layer.Bowl/Cover. 22 Foods Weight/Or UseUse Water Approx. To Be Number RiceDrip Fill Line Time ReheatedPiecesBowlTrayIn Base(Minutes)TipsMuffinsUp to 6NoYesLo17 mins.(At refrigerator (Medium size; (Divided)temperature)in paper layer only. LEFTOVERS (REFRIGERATED)Leftovers are easily reheated in the Steamer. The following are some examples. LeftoversWeight/Or UseUse Water Approx. To Be Number RiceDrip Fill Line Time ReheatedPiecesBowlTrayIn Base(Minutes)TipsBeef Stew, Chili2 cupsYesNoMed23-26Macaroni and Cheese, 2 cupsYesNoMed27-31Mashed Potatoes, 2 cupsYesNoLo20-22Vegetables2 cupsYesNoLo19-21 cover, page 10-11).continue steaming. To cup tap water to Water Reservoir. Replace SteamingBowl/Cover and reset Timer Weight/Or UseUse Water Approx. Number RiceDrip Fill Line Time Other FoodsPiecesBowlTrayIn Base(Minutes)TipsEggs, Large sizeUp to 12NoYesMed30 Place eggs over, or close to, 23 Weight/Or UseUse Water Approx. Number RiceDrip Fill Line Time Other FoodsPiecesBowlTrayIn Base(Minutes)TipsOatmeal2/3 cups oatsYesNoLo10 mins.Regular, 1 cup hot (divided)Old Fashionedtap waterOatmeal1 1/3 cups YesNoLo13 mins.Regular, oats; 2 cups (divided)Old Fashionedhot tap water Reset Timer for 5 mins.Timer to steam 5 mins.; For 24 POACHED CHICKEN BREASTSWITH FRESH SALSA Change rice into a colorful and flavorfulside dish by adding spinach and nutmeg.Using the Handy Steamer Plus ª to cook rice prevents the nuisance of a TO PREPARE:2. Trim and wash spinach; pat dry.Cover. Steam for 45-47 minutes or until rice is tender. Remove Cover after 25 minutes PARMESAN RICE common variety of red salsas. ItÕs a TO PREPARE:4. Transfer chicken cutlets to a bed of rice, if desired. Stir 1/4 cup poaching liquid from Rice Bowl (or poaching liquid and olive oil) into salsa. Top cutlets with fresh Salsa and serve immediately. Pass remaining poaching liquid, if desired. 25 A tangy, flavorful taste is 1 teaspoon Worcestershire sauceTO PREPARE:1. Fill Steamer Base with water to ÒLoÓ fill line. Position Drip Tray.2. Trim broccoli to 4Ó lengths from top of head to steam. Stems should be no larger than 1/4Ó - 3/8Ó in diameter. Layer loosely in Steaming Bowl.4. While broccoli is steaming, prepare vinaigrette sauce combining oil, vinegar, garlic and Worcestershire sauce; whisk together to blend ingredients.5. Transfer steamed broccoli to salad bowl; pour sauce over top. Add blue cheese, then CAESAR BROCCOLI messy, but theyÕre an irresistible treat. 1 medium stalk celery, cut into 6 piecesTO PREPARE:1. Fill Steamer Base with water to ÒLoÓ fill line. Position Drip Tray, then Steaming Bowl.4. Position Cover. Steam until shells are reddish and flesh is opaque, from 14 to 17 SPICY STEAMED SHRIMP 26 APPLE BREAD PUDDING Bread puddings are quintessential, old-fashionedcomfort food. This one is made extra tasty by theaddition of sliced apple, raisins and walnuts.2 red cooking apples2 tablespoons softened butter or margarine6 slices day-old bread (sandwich slice size; firm orsoft type) TO PREPARE:Wash and core apples; peel if desired. Slice apples crosswise into 1/4Ó rounds; cut each layer, sprinkle raisins and walnuts over surface. Then arrange remaining apple piecesIn a small bowl, beat together eggs and sugar. Add cream and apple cider; whisk to foil, and Cover. Steam the pudding for 73 minutes, or until a knife inserted into center(See instructions for using a foil cover, Pages 10-11). 27 The cord length of this appliance was selected toreduce safety hazards that may occur with a longercord. If more cord length is needed, an extension cordmay be used. It should be rated not less than 10may be purchased from a Black & Decker (U.S.) Inc.,Service Center. When using a longer cord, be sure that itdoes not drape over a working area or dangle where it could be pulled on or tripped over. This appliance has a polarized plug (one blade is widerthan the other). As a safety feature, this plug will fit intoa polarized outlet only one way. If the plug does not fitcontact a qualified electrician. Do not attempt to defeat this safety feature. ELECTRICAL CORDAND PLUG 28 OR REPAIR Service, if necessary, must be performed by a Black &Owned or Authorized Service Center. The ServiceSteamer/Rice Cooker, pack it carefully in a sturdy cartonsure to give your return address. We also suggest thatConsumer-replaceable parts and accessories are Service Centers. 29 WARRANTY free of charge. We will return your product,Service Center. Shelton, CT 06484-4797 Copyright ©1991, 1993 Black &Decker