Black & Decker Flavor Scenter Steamer HS1776, Use And Care Book Manual

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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
Carrots 1 lb. (0.45 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 2
1
⁄
4
cups (300 ml).
Cauliflower Medium Lo rosemary 19-21
■
Trim; remove core.
– whole head size (about basil
■
Center in Steaming Bowl.
2 1 ⁄
2
lbs (1.1 kg) tarragon
■
Insert 2 forks to lift from Bowl
untrimmed) after steaming.
– Flowerets One-half Lo 19-21
■
Cut flowerets to about 2" (50 mm)
large size diameter.
head
■
Layer loosely.
(about 7 cups)
■
Stir after 15 mins.
(1680 ml)
■
Yield about 6 cups (1440 ml).
Corn on Cob Up to 5 ears, Lo mint 19-23
■
Break whole ears, if necessary.
8" in length crushed red pepper
■
Stagger first layer; crisscross
(203 mm) cumin and stagger second layer.
Potatoes, 1 lb. (0.45 kg) Max chervil 35-40 ■ Scrub/wash potatoes; cut
Red about 4 chives in half.
– Halved medium dill weed ■ Arrange along sides of
Steaming Bowl, cut side down.
in half.
■
Remove with tongs.
2 lbs. (0.9 kg) Max 40-45
■
Prepare and arrange in
about 7-8 Steaming Bowl as previously
medium described, staggering second
layer on top of first.
Rutabaga 1 large Max nutmeg 30-32
■
Peel, wash, cut into quarters
1 1 ⁄
2
to 2 lbs. clove then into 1 ⁄
4
" (6 mm) slices.
(0.68 kg - 0.9 kg) anise
■
Arrange in Steaming Bowl;
stagger pieces in layers.
■
Stir after 15 and 20 mins.
■ Yield about 5 cups (1200 ml).
Snow Peas 1 ⁄
2
lb. (0.23 kg) Lo cilantro 8-9
■
Break off ends; remove strings;
(Chinese Pods) garlic (1-2 cloves) wash.
ginger
■
Spread in Steaming Bowl.
■
Stir after 6 mins.
■ Yield about 2 cups (480 ml).
Spinach 1 lb. (0.45 kg) Lo chervil 14-16
■
Remove stems; wash then drain
thyme leaves for 1-2 mins.
garlic (1-2 cloves)
■
Pack into Steaming Bowl until
almost heaping full.
■
Stir after 7 and 10 mins.; use a
long handled fork to bring wilted
leaves from bottom of Bowl.
■
Yield about 3 cups (720 ml).
Squash 1 lb. (0.45 kg) Lo basil 12-14 ■ Trim; wash.
– Summer medium rosemary
■
Cut into 1 ⁄
4
" (6 mm) slices.
Yellow and size oregano ■ Stir after 7 mins.
Zucchini
■
Yield about 3 cups (720 ml).
Turnips 1 lb. (0.45 kg) Lo caraway 14-16
■
Peel; wash. Cut into
1
⁄
4
" (6 mm)
slices.
(about 5-6 basil
■
Arrange in Steaming Bowl;
small) parsley stagger pieces in layers.
■
Stir after 9 mins.
■ Yield about 2 1 ⁄
2
cups (600 ml).