Black & Decker HS900 Installation instructions

BLACK&DECKER;
SAVETHIS USEAND CAREBOOK
LEASEESTEINSTRUCTIVOANTESDEUSARELPRODUCTO
CONSERVERCEGUIDED'ENTRETIENETD'UTILISATION
FlavorScenter
SteamerPlusTM
Food/RiceCooker(English,see page2)
Vaporizadora/Arrocera(Espafiol,consultela pagina12)
Etuveusea rehausseusedesaveurs(Fran_ais,tzlapage22)
U.S.A.
MEXICO 9-1-800-50833
http://www.hou_ldprod uctsinc.com

When using electrical appliances, basic safety precautions should always be followed,
including the following:
•Read all instructions.
• Do nottouch 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 hotfood,
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 allowwater to drip into
steamer.
• This product is intended for household use only and not for commercial or indus-
trial use.
TAMPER-
RESISTANT
SCREW
This appliance is equipped with a tamper-resistant screw to pre-
vent removal of the outer cover. To reduce the risk offire or electric
shock, do notattemptto removethe outercover.There are no user
serviceable parts inside. Repairshould be done only by authorized
service personnel.

1.Coverwith Tabs
2.RiceBowl
3.SteamingBowl
4.DripTray
5.SteamingGuide(onbackofunit)
6.Base
7.Light
8.Timer
9.FlavorScenterScreen
10,HeaterElement
11.Water ReservoirwithFillMarks
POLARIZED
PLUG
ELECTRICAL
CORD
This appliancehasa polarizedplug--one bladeiswider thanthe
other. Toreducethe risk of electric shock,this plugwill fit into a polar-
izedoutlet onlyone way. Ifthe plugdoesnotfit fully intothe outlet,
reverseit. If itstill doesnotfit, contact a qualifiedelectrician. Donot
attempt to defeatthis safetyfeature bymodifyingthe plugin anyway.
The cord length ofthis 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 10amperes,120volts, and have Underwriters
Laboratories,CanadianStandards Association (CSA),or NOM listing.
COOKINGIN THE STEAMING BOWL
(SeeSteaming Guidefor suggested cooking times, techniques and water fill levels.)
1. FilltheWater Reservoirwith coldtap water tothe appropriatefill line.
NOTE:Forextra flavor, you may add lemonjuice, broth, or white wine to the water in
the Reservoir. DoNOT use beer,redwine, oil, extracts(i.e., vanilla) orfruit juicesill
the Reservoirasthey maystain.
2. Holdthe Drip Tray bythe handle and place it into the Base.(FigureA)

FigureA
Flavor Scenter
3. Placeherbsinthe FlavorScenterScreenfor
addedflavor.(FigureB)(See "Flavor Scenter
Tips"). Youmay usethe DripTray without adding
herbs to the FlavorScenter if you prefer.
NOTE:Usethe 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. Placefood inthe SteamingBowland coverit so
that theCoverhandlesline upoverthe Bowlhan-
dlesandthetabsfit properlyintothe openings.
5. Putthe Steaming Bowl ontothe Base, plug in
and set the Timer for the desired cooking time,
upto 75minutes. When the time is up, abell will
ring,the cooking Lightwill go out, and the unit
will automatically shut off. Someliquid will
remain in the Reservoir.
CAUTION:Always use potholdersto removethe
Cover.Be sureto lift the Coveraway from your
face and bodyto avoidescaping hotsteam.
NOTE:If the desired cooking time is less than 15
minutes,first turn the Timer past 15andthen
turn it back to the desired cooking time.
6. The adjustable Bowl Divider lets you steam
Figure B two foods at once. However, different foods may
require different steamtimes. See "Bowl Divider
Tips."
SteamingBowlq7. The Cover can beturned over and usedas a
trivet for the Steaming Bowl. (FigureC)Unplug,
removethe 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 Reservoirto the appropri-
ate line. Putthe Steaming Bowl onto the Base
and place the Rice Bowl with contents into the
Steaming Bowl.
Cover NOTE:DoNOTusethe DripTray or FlavorScenter
Screen with the RiceBowl.
FigureC
9. The Rice Bowl canalso be usedfor cookingvegetablesor other foods with sauces,
poachingchicken or fish in liquids,or reheatingfoods like casseroles.

10.Usepotholders,whenliftingtheSteamingBowl,DripTray,orRiceBowlbyitshandlesafter
steaming.
FLAVORSCENTERTIPS
Addfresh or driedherbsto the FlavorScenterScreento spice up healthyfoods.Thyme,cilantro,
basil,dill,curry,andtarragonarejust a few herbsand spicesalongwith garlic,caraway,or
horseradishthat enhanceflavor with noneedto addsalt.When usingthe FlavorScenterScreen:
• Trythe suggestedflavoringintheSteamingGuideor useyourfavoriteherbs.
• Flavorsuggestionsarefor 1/2to3teaspoonsofdriedherbsorspices.If usingfreshherbs,chop
leavesandtripletheamount.
• TopreventsmallherbsorgroundspicesfromfallingthroughtheFlavorScenterScreen,rinseor
wet thescreenbeforeaddingseasonings.
BOWL DIVIDER TIPS
• Always placethe Dividerin the Steaming Bowl beforeyou startsteaming,even if
emptyandfood isto be added later.
• If steamingfoods with differentwater levels, usethe higher level.
• Place larger amountsoffood (3 cups or less)in the Bowl andsmaller amounts(2 cups or
less) inthe Divider.
• Foodscan be startedatthe sametime or addedtothe Dividerlater(see"SteamingGuide".)
• Checkdonessoften. Cookingtimes maybe differentfrom when the Divider isnot used.
• If food in the Divider isdone first, usea potholder,openthe Coverawayfrom youto
avoidescaping steam,and removethe Divider.
CLEANING CAUTION:Unplugand allowthe Steamerto cool beforewashing.
•Bowls, Cover,Divider,and DripTray:Wash in hot, sudsywater. Rinse
and dry all parts. May be washed in a dishwasher.
• Water Reservoir:(Interiorof Base) Pourhot, sudsywater intoWater
Reservoir.Usea non-abrasive plastic brushor meshpad to cleanthe inte-
rior.Rinsewith clean, hotwater.
•SpecialCareforHeaterElement:After awhile,the Heatersurfacemaydis-
color. Donot cover Basewith any Steamerparts while cleaning.Toclean:
• Pourvinegar intothe Baseto the "Hi" fill line.
• Plug unitin andturn Timer ONfor approximately20minutes.
• Donotallow solutionto boil overor spill ontoexterior surfaces.
• When bell sounds and cooking Light goes out, unplug, pour out vine-
gar solution, and use a non-abrasive brushto scrub the Heater Element.
Rinsewith fresh water.
• Overtime,there maybesomediscolorationofthe DripTrayand interiorof
the Baseafter repeated useofherbs/spices. Thisis normal.
• Exterior ofBase:Wipe Base and cord with a damp cloth,then dry
thoroughly. Never immerse Basein liquid or placein dishwasher.

NOTE:Donotusebleach,abrasivepadsorabrasivecleanerstoclean
anypartoftheSteamer.
STEAMING NOTE:Suggested steamingtimes will vary depending on desired done-
GUIDE ness and quantity used; lengthen/shorten cooking times to suit your taste.
Thetimes suggested are total cooking times, starting when the Timer is
turned ON.
Fresh
Vegetables
Artichokes,
Whole
FRESHVEGETABLES
Weight for vegetables in the Guideis before they are trimmed, peeled, or cleaned. Cut
)ieces evenly.Steam foods until just crisp, for best flavor and food value.
Suggested I
'Wo gh o,'Wator' Approx.I
Time Tips and
(minutes) ' Comments
35-36 • Trim top,tips and bottomso
Asparagus,
Spears
Beans,
-Green/_vax
cut or whole
Broccoli,
-Spears
Brgssel
Sprouts
Number Fill Line
Pieces ' in Base
5-6, Hi
medium
1Ib,(,45kg) Lo
(about _"
13mm)
diameter
1 lb. (.45kg) Lo
l_lbs. (.68kg)
1 lb. (.45kg) Lo
1-1/2 Ib.(.68kg)
1 lb. (.45kg) Med
1-1/2 - 2 Ibs. Med
(.68-0.9kg)
(about 1/2
avg. head)
1 lb. (.45kg) Lo
(use 1/2 -1 tsp.
dried herbs/spices)
garlic (1-2 cloves)
tarragon
dill weed
lemon balm
bay leaves
thyme
caraway seed
dillseed
savory
cilantro
crushed red pepper
tarragon
sage
chives
rosemary
caraway seeds
celery seed
savory
14-17
16-18
19-21
13-15
14-16
18-20
20-23
Cabbage
Carrots anise 16-19
mint
dill weed
6
each sits flat.
• Pull open slightly and soak in
water (10 rains.)to clean.
• Use tongs to remove from
Steaming Bowl.
• Cut off and discard tough
portion of spears.
• Trim to 8"(20 cm) or less.
• For over _ Ib,, (.23kg) place half
of spears in single layer; criss-
cross remaining in second layer,
• Forthinner spears, reduce
cooking times.
• Stir after 10rains,
• Yield 4 cups
• Yield about 5 cups for 1_
Ibs. (.68kg)
• Trim to 4"(10 cm)length from
top of head to stem. Stems
are about ¼"- _" in (6-10mm)
diameter
• Arrange over Steaming Bowl.
• Yield about4 cups.
• Same as above.
• Yield about6 cups.
• Trim outer leaves /stems, as
necessary.
• Cut a shallow "X" across stem
end; wash; drain.
• Arrange in Steaming Bowl.
• Yield about 3_ cups.
• Trim outer leaves /base.
• Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
• Place wedges on side and over
steam holes around Bowl.
• Remove with tongs.
• Peel; slice into ¼"(6 ram) rounds.
• Spread in Steaming Bowl.
• Stir after 10 rains.
• Yield about 2_ cups.

Freeb¸
Vegetables
Cauliflower
-whole head
Flewerets
Potatoes
Halved
Rutabaga
iSuggested
i
Weight/or Water
Number Fill Line
Pieces ' in Base
Medium size Med
(about
2_ Ibs. (1.1kg)
untrimmed)
Medium size
(about 8cups)
I lb. (.45kg)
about4
medium
2 Ibs. (.9kg)
about 7-8
medium
1 Ib.-l_ Ibs
(.45-.68 kg)
Med
Med
Hi
Med
Flavoringsfor
FlavorSceeter Approx. I
(use 1/2 -1 tsp. Time Tips and
(minutes) Comments
18-20 • Trim; remove core.
dried herbs/spices)
Rosemary
basil
tarragon
chervil
chives
dill weed
23-25
30-35
40-45
25-27
nutmeg
clove
anise
Seow Peas Y_lb. Lo cilantro 9-I0
(Chinese (.23kg) garlic (1-2 cloves)
Pods) ginger
Spieacb I lb. Lo chervil 12-14
(.45kg) thyme
garlic (1-2 cloves)
I lb. (.45kg)
medium
size
1 lb. (.45kg)
(about 5-6
small)
Squash
Yellow and
Zucchini
Tureips
bo
Lo
14-19
14-16
basil
rosemary
oregano
caraway
basil
parsley
• Center in Steaming Bowl.
• Insert 2forksto lift from Bowl
after steaming.
• Cutflowerets to about 2"(5 cm)
diameter.
• Layer loosely.
• Stir after 15rains.
•Yieldabout6 cups.
• Scrub/wash patatoes; cut in half
• Arrange along sides of Steaming
Bowl, cut side down.
• Remove with tongs.
• Prepare and arrange in Steaming
Bowl as described.
• Peel;wash. Cut into quarters,
then into _" (6 ram)slices,
• Arrange over Steaming Bowl
surface; stagger pieces in layers,
• Stir after 10and 15rains.
• Yield about3 cups,
• Break off ends; remove
strings; wash.
• Spread in Steaming Bowl.
• Stir after 7 mine.
• Yield about 2 cups,
• Remove stems; wash then drain
leaves for 1-2 mine,
• Pack into Steaming Bowl; until
almost full,
• Stir after 7 & 10mine,
use a long-handled fork to bring
wilted leaves from bottom
of Bowl.
• Yield about 3 cups,
• Trim, wash/cut into ¼"(6ram)slices.
• Stir after 9 mine.
• Yield about 3 cups.
• Wash/cut into ¼"(6ram)slices.
• Arrange in Steaming Bowl,
stagger pieces in layers.
FROZENVEGETABLES
Timesgiven are for one boxor bag ofthe size specified. DONOTTHAW before steaming.
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 rains.
250-280g eacl thyme
7

Frozen
Vegetables
Beaus,
-Green/wax
cut or whole
Broccoli
- Cuts
Cauliflower
Corn
- Cut
Mixed
Vegetables
Peas
- Green
Spinach
-whole leaf
Number nil Lille
Pieces ' iu Base
1bag Mod
(16 ozs.)
450 g
I bag Mod
(16 ozs.)
450 g
I bag Lo
(20ozs.)
560 g
I bag Lo
(16 ozs.)
450 g
I bag Mod
(28 ozs.)
780 g
I bag Lo
(16 ozs.)
450 g
2 pkgs.. Med
(10 ozs. each)
280 g
Suggested I I
Flavoringsfor I I
Favor Scouter Approx.
(use1/2 -1 tsp. Time Tips and
dried herbs/spices) (minutes) ' Comments
caraway seed 22-24 • Stir after 15rains.
dill seed
savory
garlic (1-2 cloves)
crushed rod pepper
tarragon
rosemary
basil
tarragon
cayoeeo
cilantro
chives
oregano
dry mustard
savory
basil
marjoram
mint
chervil
thyme
garlic (I-2 cloves)
20-22
18-20
13-15
23-25
14-16
24-26
• Stir after 15rains.
• Stir after 10rains.
• Stir after 10rains.
• Stir after 15and
20 rains.
• Stir after 10rains.
• Separate/stir with fork after
20 rains.
SEAFOODAND FISH
Steamingtimes provided are for fresh or frozen (and thawed) fish. Cleanas appropriate.
Typeof Weight/or
Seafood, Number
Fish ' Pieces
Clams 1 dozen ill
- Littlenecks, shell(upto
Cherrystones 2"/5 cm
(fresh) across)
- Steamers, 1 dozen in
Longnecks shell (up to
(fresh) 2_"/7 cm
across}
Scallops
(fresh)
-Bay
- Sea
1 lb.,shucked
(.45 kg)
1 lb.,
shucked (.45 k
(up to 1"/25mm
thick)
Water
Fill Line
ill Base
Lo
Lo
Lo
Lo
FlavorSceuter
(use 1-3 tap.
dried herbs/spices)
horseradish
ginger
poultry seasoning
cayenne
minced onion flakes
fennel seeds
tarragon
parsley
coriander seeds
grated lemon peel
nutmeg
minced garlic,
2 cloves
Approx.
Time
(minutes)
11-17
9-18
12-14
13-16
Tips and
Comments
• Clean, soak shells.
• Stagger shells that are layered.
• Cook until shells are opened.
• Use tongs to remove.
• To steam larger littleneck or
chorrystono clams (up to 2_'/
7 cm across), use "Med" water
level; steam 1 dozen at a time;
stir after 15rains.
• Arrange in single layer, over
steam holes as much as
possible; larger quantity must
be layered.
• Larger scallops and/or larger
amount maytake maximum time.
• Stir after 7 and 10 rains.
• Steam until opaque.

li I ¸¸
Type of Weight/or Water
Seafood, Number Fill Lille
Fish ' Pieces ' in Base
Shrimp
(Fresh, or
frozen and
thawed)
Fish Fillets
(Fresh, or
frozen and
thawed)
- Sole
- Flounder
- Other
favorite
fillets
Steaks
(Fresh, or
frozen and
thawed)
- Salmon
- Swordfish
-Tuna
Large Lo
(1 Ib,/,45 kg
in shell)
Large (IV_lb./ Med
.68 kg in shell)
Ib.(.23kg) Lo
(¼"to _"/6
- 13mm thick
1to 1¼Ibs,
(.45 kg - .68 kg)
3 - 4 steaks Med
(_" - 1"/19-25
mm thick)
1-2 steaks Med
(7,"- 1"/19-25
mm thick)
1-2 steaks Med
(_" - 1"/19-25
mm thick)
Suggested
Flavoringsfor J
FlavorScenter Approx.
(use 1-3 tsp.
dried herbs/spices)
seafood seasoning
mix
grated lemon rind
horseradish
dry mustard
allspice
marjoram
dill weed
tarragon
lemon balm
grated lemon rind
grated orange rind
dry mustard
Time
(minutes)
12-14
18-20
9-11
22-24
19-21
19-23
curry
nutmeg
chives
Tips and
Comments
• Stagger shrimp that are layered.
• Stir after 7 and 10rains.
• Steam until shells are reddish
and flesh is opaque,
• For 1_ Ibs./,68 kg,stir after 10
and 15mins,
• Spray bottom of Steaming Bowl
with non-stick cooking spray
before adding fillets for easier
removal and easier
cleaning.
• Place largest pieces in single
layer; stagger any smaller
pieces on top.
• Steam until opaque and flesh
flakes easily.
• Gently remove with spatula.
• Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks for
easier removal offish andfor
easier cleaning.
• Arrange in single layer in
Steaming Bowl.
• Steam until opaque and flesh
flakes easily; check next to any
bone for doneness, or in
thickest area.
• If steam stopsbefore timer rings,
add_,_cup/120mlwater to Base &
watch closelyta avoidovercooking.
• Carefully removefrom Steaming
Bowl using a spatula.
• Experiment with other varieties.
Follow basic procedure for
fish steaks.
• Watch to prevent overcooking.
CHICKEN FRANKFURTERS
Weight/or Water
Chicken, Number Fill Line
'Pieces ' in Base
Chickee
(trimfat;
remove skin.)
- Breast
boneless
fillets
- Breast,
split with
bone
1¼- 1_ Ibs./ Med
.56- .68kg
(4large pieces)
1-1¼Ibs. Hi
.45- .56kg
(2 pieces)
1_- 21bs. Hi
.70- .90 kg
(4 pieces)
Raver Seeeter
(use2-3 tsp.
dried herbs/spices)
curry
rosemary
thyme
poultry seasoning
savory
nutmeg
mace
paprika
taragon
Approx.I
Time Tipsand
(minutes) Comments
• Forall, steam until juices run
clear and flesh is white in
thickest area or nextto any bone.
22-24 • Place in single layer; stagger
smallest piece on top, if
necessary.
32-35 • Place in single layer, flesh side
down, with thickest part toward
sides of Steaming Bowl.
36-39 • Place in single layer, flesh side
down, with thickest part toward
sides of Steaming Bowl.

I I Suggested
I Flavoringsfor I
Weight/or Water Ravor Scmtter Approx.
Number Fill Line (use2-3 tsp. Time Tips and
Frankforters
Frankfurters,
Up to 7"/17 em
long,
pierce with
fork to reduce
splitting
Pieces ' ill Base
I lb. (8) Lo
.45kg
2 Ibs.(16) Lo
.90kg
dried herbs/spices)
mustard seed
fennel
dried onion flakes
caraway seeds
chilli powder
anise
(minutes) 'Comments
13-15 • Crisscross and stagger franks in
layers. For2 Ibs./.9Okg,
make 3 layers.
21-23
RICE
Use a measuring cup to measure the rice and water that are combined in the Rice Bowl.
Checkdoneness and consistency of rice at minimumtime specified and stir.
Forflavored 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.
Tosswith chopped onion, parsley or mushrooms.
Amt
Rice in
Rice Rice Bowl
Brown
-Regular,
Long or
Short Grain
White
- Regular,
Extra Long,
Long and
Medium
Brain
Parboiled
White
-Regular,
Long Brain
I cup
I_cup
2½cups
Icup
I_cup
2_ cups
Icup
I_cups
2_ cups
Amt Water =Approx.
Added Water Fill Time
to Rice Bowl
1¼ cup
2 cups
3 cups
1¼ cup
2 cups
3 cups
1_ cup
2 cups
3 cups
Line ill Base
Hi
Hi
Hi
Med
(minutes)
50-52
54-56
60-62
35-36
40-42
48-50
48-50
51-53
60-62
Comments
• Makes about 3 cups.
• Makes about 4¼cups.
• Makes about 7¼cups.
• Makes about 3¼cups.
• Makes about 5 cups.
• Makes about 8- 8¼cups.
• Makes about 3¼cups.
• Makes about 5 cups.
• Makes about 8 cups.
OTHERFOODS
Weight/or Water
Other
Foods
Eggs,
Large size,
-Hard
Cooked
Apples
- Favorite
type
Suggested I I
Flavoringsfor
Faver Scenter Approx.
Number Fig Line (use I/2-1 tsp. Time Tips and
Pieces ' in Base dried herbs/spices) (minutes) Comments
Upto 12 Med Nonerecommended. 35 • Place eggs over
(Flavor does not or close to steam
penetrate shell.) holes.
4 medium Lo cloves 13-15 • Peel, core/cut into ¼"/Gramslices
(about 1to anise • Spread in Steaming Bowl.
1_ Ibs./.45 - cinnamon • Add ¼cup/60ml raisins, if desired
.68kg) • Makes about 2 cups.
10