Black & Decker Flavor Scenter Handy Steamer HS800 Installation instructions

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MODEL/MODELO/MODÈLE HS800
Flavor Scenter
Handy Steamer™
Food/Rice Cooker (English, see page 2)
Vaporizadora/Arrocera (Español, consulte la pagína 12)
Étuveuse à rehausseuse de saveurs (Français, à la page 22)
*

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.
2
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.
POLARIZED
PLUG
ELECTRICAL
CORD
1
2
3
4
9
6 8
7
11
10
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. Water Reservoir with Fill Marks
11. Heater Element
How To Use
5
3

2. Hold the Drip Tray by the handle and place
it into the Base. (Figure A)
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
handles 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 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.
7. When cooking in the Rice Bowl, add rice,
herbs, seasonings, and water directly to the
Bowl and fill the water Reservoir to the appro-
priate 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.
Figure B
Drip Tray
Base
Figure A
Flavor Scenter
Screen
Figure C
Steaming Bowl
Cover
4

CAUTION: Unplug and allow the Steamer to cool before washing.
■Bowls, Cover, 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 interior. Rinse with clean, hot water.
■Special Care for Heater Element: After a while, the Heater surface
may discolor. 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
vinegar 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 inte-
rior 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.
NOTE: Do not use bleach, abrasive pads or abrasive cleaners to
clean any part of the Steamer.
8. 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.
9. 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.
Care Guide
CLEANING
5

6
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, 3-4, Med garlic (1-2 cloves) 30-35 ■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, 1/2-1 lb. Lo lemon balm 11-13 ■Cut off and discard tough
Spears .23-.45 kg bay leaves portion of spears.
(about 1/2”/ thyme ■Trim to 6” (15 cm) or less.
13 mm ■For over 1/2 lb./.23 kg, place half
diameter) of spears in single layer; criss-
cross remaining in second layer
■For thinner spears, reduce
cooking times.
Beans, 1/2 lb. Lo caraway seed 13-16 ■Stir after 10 mins.
– Green/Wax .23 kg dill seed ■Yield 2 cups.
cut or whole savory ■Yield about 4 cups for 1 lb./.45 kg
1 lb./.45 kg Med 18-20
Broccoli 1/2 lb./.23 kg Lo cilantro 10-11 ■Trim to 4” lengths from top
– Spears crushed red pepper of head to stem. Stems should
tarragon be about 1/4”-3/8” (6 - 10 mm)
in diameter.
■Arrange over Steaming Bowl
■Yield about 21⁄2cups.
1 lb./.45 kg 12-14 ■Same as above.
■Yield about 4 cups
Brussel 1 lb./.45 kg Lo sage 16-18 ■Trim outer leaves/ stems,
Sprouts chives as necessary.
rosemary ■Cut a shallow “X” across stem
end; wash; drain.
■Arrange over Steaming Bowl
surface.
■Yield about 3 cups.
Cabbage 1 lb./.45 kg Lo caraway seeds 14-16 ■Trim outer leaves/base.
(about 1/2 celery seed ■Cut into 4 equal wedges,
small head) savory maintaining a section of core
with each wedge.
■Place wedges on side and over
steam holes around Bowl.
■Remove with tongs.
Carrots 1/2 lb./.23 kg Lo anise 15-16 ■Peel/slice into 1/4”(4 mm) rounds
mint ■Spread over Steaming Bowl
dill weed surface.
■Yield about 11⁄4cups.
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: Suggested steaming times will vary depending on desired
doneness 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.
Fresh Number Fill Line (use 1/2 -1 tsp. Time Tips and
Vegetables Pieces in Base dried herbs/spices) (minutes) Comments
Cauliflower Medium Lo rosemary 16-18 ■Trim; remove core.
– whole head size (about basil ■Center in Steaming Bowl.
21⁄2lbs/1.1 kg tarragon ■Insert 2 forks to lift from Bowl
untrimmed) after steaming.
– Flowerets One-half Lo 14-16 ■Cut flowerets to about 2” (5 cm)
large size diameter.
head ■Layer loosely.
(about 6 cups) ■Yield about 5 cups.
Potatoes, 1 lb./.45 kg Med chervil 32-37 ■Scrub/wash potatoes; cut
Red about 4 chives in half.
– Halved medium dill weed ■Arrange along sides of
Steaming Bowl, cut side down.
■Remove with tongs.
Rutabaga 1 large Med nutmeg 20-22 ■Peel; wash. Cut into quarters
11⁄2to 2 clove then into 1/4”/6 mm slices.
lbs./.68-.90 kg anise ■Arrange over Steaming Bowl
surface; stagger pieces in
layers.
■Stir after 10 and 15 mins.
■Yield about 31⁄2to 4 cups.
Snow Peas 1/2 lb./.23 kg Lo cilantro 7-9 ■Break off ends; remove strings;
(Chinese Pods) garlic (1-2 cloves) wash.
ginger ■Spread over Steaming Bowl
surface.
■Stir after 5 mins.
■Yield about 2 cups.
Spinach 10 ozs. Lo chervil 10-12 ■Pack into Steaming Bowl;
– Trimmed (280 g) thyme Bowl will be almost full.
and washed garlic (1-2 cloves) ■Stir after 7 and 10 mins. If not
done at 10 mins.; use a long
handled fork to bring wilted
leaves from bottom of Bowl.
■Yield about 2 cups.
Squash 1/2 lb./.23 kg Lo basil 8-10 ■Wash/cut into 1/4”/6 mm slices
– Summer med. rosemary ■Yield about 12⁄3cups.
and Zucchini (about 2 cups) oregano
Turnips 1 lb./.45 kg Lo caraway 12-14 ■Wash/cut into 1/4”/6 mm slices
(about 5-6 basil ■Arrange over Steaming Bowl
small) parsley surface; stagger pieces in layers.
■Stir after 9 mins.
■Yield about 21⁄2cups.
7
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, 10 ozs. Lo lemon balm 14-16 ■Separate/stir using fork
– Cut (280 g) bay leaves after 10-12 mins.
thyme
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 Lo caraway seed 12-13 ■Stir after 10 mins.
– Green/wax (16 ozs.) dill seed
cut or whole 450 g Lo savory 17-19
– Lima, Baby 10 ozs./280 g Lo 12-14
Broccoli 1 bag (16 ozs.) Lo garlic 1-2 cloves) 16-18 ■Separate/stir
– Cuts 450 g crushed red pepper after 10 to 12 mins.
tarragon
– Chopped 10 ozs./280 g Lo 16-18
Cauliflower 10 ozs./280 g Lo rosemary 12-14 ■Separate/stir after 10 mins.
basil
tarragon
Corn 10 ozs./280 g Lo cayenne 9-11 ■Stir after 7 mins.
– Cut cilantro
chives
Mixed 1 bag (16 ozs.) Lo oregano 16-17 ■Separate/stir
Vegetables 450 g dry mustard after 10 mins.
savory
Peas 1 bag (16 ozs.) Lo basil 13-15 ■Stir after 10 mins.
– Green 450 g marjoram
10 ozs./280 g Lo mint 13-14
Spinach 10 ozs./280 g Med chervil 19-21 ■Separate/stir with fork after
– Chopped thyme 15 to 17 mins.
garlic (1-2 cloves)
SEAFOOD AND FISH
Steaming times provided are for fresh or frozen (and thawed) fish. Clean as appropriate.
8
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 12-14 ■Clean, soak shells.
– Littlenecks shell (up to ginger ■Stagger shells that are layered.
Cherrystones 2”/5 cm poultry seasoning ■Cook until shells are well opened.
(fresh) across) ■Use tongs o remove.
■To steam larger littleneck or
– Steamers 1 dozen in Lo cayenne 9-12 cherrystone clams (up to 23⁄4”/
Longnecks shell (up to minced onion flakes 7 cm across), use “Med”
(fresh) 23⁄4”/7 cm fennel seeds water level; steam 1 dozen
across) at a time; stir after 15 mins.
Scallops tarragon ■Arrange in single layer, over
(fresh) parsley steam holes as much as
– Bay 1/2 lb.,/.23 kg Lo coriander seeds 8-10 possible; larger quantity must
shucked grated lemon peel be layered.
– Sea 1/2 lb., Lo nutmeg 11-13 ■Larger scallops and/or larger
shucked minced garlic, amount may take maximum time.
(up to 1”/25 mm 2 cloves ■Stir after 6 and 9 mins.
thick) ■Steam until opaque.
Shrimp Large Lo seafood seasoning 9-10 ■Stagger shrimp that are layered.
(Fresh, or (1/2 lb./.23 kg in mix ■Stir after 5 and 7 mins.
frozen and shell) grated lemon rind ■Steam until shells are reddish
thawed) horseradish and flesh is opaque.
Large (1 lb./ Lo 11-13 ■For 1 lb./.45 kg, stir after 7
.45 gin shell) and 10 mins.

9
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
Fish Fillets 1/2 lb./.23 kg Lo dry mustard 7-9 ■Spray bottom of Steaming Bowl
(Fresh, or (1/4” to allspice with non-stick cooking spray
frozen and 1/2” thick/ marjoram before adding fillets for easier
thawed) 6-13 mm) removal of fish and for 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 1-2 pieces ■Spray bottom of Steaming
(Fresh, or (1/2 to 1 lb) Bowl with non-stick cooking
frozen and .23kg - .45 kg spray before adding steaks for
thawed) easier removal of fish and for
easier cleaning.
– Salmon 3/4” - 1” Med dill weed 18-21 ■Arrange in single layer in
19-25 mm tarragon Steaming Bowl.
thick lemon balm ■Steam until opaque and flesh
flakes easily; check next to any
– Swordfish 3/4” - 1” Med grated lemon rind 18-21 bone for doneness, or in
19-25 mm grated orange rind thickest area.
thick dry mustard ■Carefully remove from Steaming
Bowl using a spatula.
■Experiment with other varieties.
– Tuna 3/4” - 1” Med curry 16-18 Follow basic procedure for
19-25 mm nutmeg fish steaks.
thick chives ■Watch to prevent overcooking.
Suggested
Flavorings for
Weight/or Water Flavor Scenter Approx.
Chicken, Number Fill Line (use 2-3 tsp. Time Tips and
Frankfurters 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 1/2 lb./.23kg Lo curry 13-14 ■Place in single layer; stagger
boneless (3-5 rosemary smallest piece on top, if
fillets pieces) thyme necessary.
– Breast, 1-11⁄4 lbs. Hi poultry seasoning 38-41 ■Place in single layer, flesh side
split with .45-.68 kg savory down, with thickest part toward
bone (2 pieces) nutmeg sides of Steaming Bowl.
Frankfurters, 1 lb. (8) Lo mustard seed 12-14 ■Crisscross and stagger franks
Up to 7”/17cm .45 kg fennel in layers.
long, dried onion flakes
pierce with
fork to reduce
splitting
CHICKEN, FRANKFURTERS

10
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 10-12 ■Peel/cut into 1/4”/6 mm slices
– Favorite (about 1 to anise ■Spread over Steaming Bowl
type 11⁄2lbs./.45-.68 cinnamon surface.
kg) ■Add 1/4 cup (60 ml) raisins
■Makes about 2 cups.
Pears 4 medium Lo sliced ginger 10-12 ■Peel, core slice.
(about 2 lbs./ anise ■Spread over
.90 kg) allspice Steaming Bowl surface.
■Eat immediately or sprinkle with
lemon juice to prevent browning.
■Makes about 21⁄2cups.
Prunes 1 lb./.45 kg Lo fresh citrus peel 12-18 ■Spread over Steaming Bowl
cardamom surface.
cinnamon ■Makes about 3 cups.
Amt Amt Water Approx.
Rice in Added Water Fill Time Tips and
Rice Rice Bowl to Rice Bowl Line in Base (minutes) Comments
Brown 1/2 cup 2/3 cup Hi 42-44 ■Makes about 11⁄2cups.
– Regular,
Long or 1 cup 11⁄4cups Hi 50-52 ■Makes about 3 cups.
Short Grain 11⁄2cups 12⁄3cups Hi 61-63 ■Makes about 41⁄2cups.
White 1/2 3/4 cup Med 29-32 ■Makes
– Regular, about 12⁄3cups.
Extra Long,
Long and 1 cup 11⁄4cups Hi 37-41 ■Makes
Medium about 3 cups.
Grain 11⁄2cups 13⁄4cups Hi 41-45 ■Makes about 43⁄4cups.
Parboiled 1/2 cup 1 cup Hi 50-52 ■Makes about 2 cups.
White
– Regular,
Long Grain 1 cup 12⁄3cups Hi 50-52 ■Makes about 31⁄2cups.
11⁄2cups 2 cups Hi 53-55 ■Makes about 5 cups.
OTHER FOODS
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.