SAVE THIS USE AND CARE BOOK
™
Handy Steamer Plus
Food Steamer/Rice Cooker
800-231-9786
QUESTIONS? Please call us TOLL FREE
Monday - Friday 8:15 a.m. - 5:00 p.m. Eastern Time.
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MODEL HS90
1
1. Cover with tabs
2. Rice Bowl
9
3. Steaming Bowl
with handle openings
4. Drip Tray
2
5. Base
6. Cooking Light
7. Timer
8. Steaming Guide (on back of unit)
9. Bowl Divider
10. Heater Element
11. Water Reservoir in Base with Lo,
Med and Hi Fill Marks
3
4
8
11
7
10
5
6
Do not place the unit directly under cabinets when operating
as this product produces large amounts of steam. Avoid
reaching over the Steamer when operating.
POINTS TO
REMEMBER
Always use hot pads during steaming to remove the Cover or
any part of the unit to avoid steam burns.
Steaming times will vary depending on desired doneness and
food quantity, size and arrangement. The cooking times in the
Steaming Guide are suggested times. You may want to
lengthen/shorten cooking times to suit your taste.
NOTE: If the desired cooking time is less than 15 minutes,
first turn the Timer past 15 minutes and then turn to desired
cooking time
Altitude affects the temperature at which water boils. Thus in
higher altitudes longer cooking times may become necessary.
3
Some water will remain in the Water Reservoir after the
Steamer has turned off; this is normal.
Do not use any Steamer parts in microwave or on any
cooking/heated surface.
How To Use
COOKING IN THE
STEAMING BOWL
(See Steaming Guide for suggested
cooking times, techniques and water
fill levels.)
CAUTION: To avoid steam burns and
when checking foods while cooking,
use long handled utensils/tongs.
Always use potholders to remove
Cover. When removing the Cover, be
careful to lift Cover slowly.
Fill Water Reservoir with cold tap water
to appropriate fill line. For added flavor,
you may add lemon juice, chicken
broth, white wine and herbs/spices to
the water in the Reservoir. Do NOT use
beer, red wine, oil, spice extracts (i.e.,
vanilla) or fruit juices in the Reservoir.
Hold the Drip Tray by the handle and
place it into the Base. (Figure A )
Figure A
NOTE: The Drip Tray is always used
whenever the Rice Bowl is not used. It
prevents fats/juices of some foods
from dripping into the water and
bubbling up into the Steaming Bowl. If
you choose, save these juices for
gravies, sauces, soup stock, etc.
4
Place the foods to be steamed into
the Steaming Bowl. You may add
seasonings, such as lemon slices, fresh
dry herbs, seafood seasoning mix, etc.
to the food.
Place the Cover on the Steaming Bowl.
Make sure the handles line up over
each other and the tabs fit properly into
the openings.
Put the Steaming Bowl onto the Base.
Plug the cord into an electrical outlet.
Set the Timer for the desired cooking
time. When the time is up, a bell will
ring, the Cooking Light will stop glowing
and the unit will automatically shut off.
NOTE: If the desired cooking time is
less than 15 minutes, first turn the
Timer past 15 minutes and then turn to
desired cooking time.
The Cover can be turned over with the
top facing downward and used as a
trivet/base for resting the Steaming
Bowl. (Figure B) When cooking has
been completed, unplug cord.
Promptly remove Steaming Bowl from
Base and place on inverted Cover.
Steaming Bowl
Carefully remove the Drip Tray by the
handles. Contents will be hot.
COOKING RICE
Figure B
(See Steaming Guide for suggested
cooking times, techniques and water
fill levels.)
Cover
NOTE: Drip Tray is not used with Rice
Bowl.
5
Fill Water Reservoir with cold tap water
to appropriate fill line. Do not use wine,
broth or other liquids.
Put Steaming Bowl onto the Base.
Add rice and water to Rice Bowl.
Place Rice Bowl with rice and water
into the Steaming Bowl. (Figure C)
Rice
Place the Cover on the Steaming Bowl.
Make sure the handles line up over
each other and the tabs fit properly into
the openings. Plug the unit into a
standard electrical outlet.
Set the Timer for the desired cooking
time. When the time is up, a bell will
ring, the Cooking Light will stop glowing
and the unit will automatically shut off.
When cooking has been completed,
carefully remove Steaming Bowl from
Base. Unplug cord. Remove the Cover
carefully to prevent water on it from
dripping into the rice.
Figure C
Base
Using potholders, carefully lift the Rice
Bowl by its handles.
NOTE: The Rice Bowl can also be used
for cooking vegetables with sauces,
poaching chicken or fish in liquids,
reheating foods like casseroles or
foods with sauces.
BOWL DIVIDER FEATURE
The Bowl Divider allows you the option
of steaming 2 foods at once and
keeping them totally separate. The
Bowl Divider can be opened to cover
half the Steaming Bowl (for cooking 2 to
3 servings) (Figure D) or reduced to
cover only a fourth of the Bowl (for 1 or
2 servings).
Figure D
6
Few foods steam in the same amount of
time so it will be necessary to plan the
steaming time for each food. You can
add a second food after the first one
has steamed for a while; you can also
remove the Bowl Divider before food in
the Steaming Bowl is done. Here are
some basic guidelines for using the
Bowl Divider feature.
Always place the Bowl Divider in the Steaming Bowl prior
to the start of steaming (even if empty and food is to be
added later.)
GUIDELINES:
If steaming foods with different water levels, always use the
higher water level of the 2 foods. Refer to Steaming Guide for
water levels to use for each food.
Prepare foods as recommended in the Steaming Guide, but
generally quantities should be reduced to:
3 cups or less in Steaming Bowl
2 cups or less in Bowl Divider - largest position
1 1/4 cups or less in Bowl Divider - smallest position
Position larger amount of food in the Steaming Bowl. Reserve
smaller food amount for Bowl Divider.
Foods can be started at the same time, or 1 food started in the
Steaming Bowl, or Bowl Divider, and the second one added 5
or 10 minutes later.
Stir vegetables every 10-15 minutes; after 7-8 minutes for
vegetables that cook in 15 minutes or less. This promotes
more even cooking.
Check doneness of vegetables often. Generally they will take
a little longer than when the Bowl Divider is not used, but
not always. Time will depend upon the amount and size of the
food pieces.
7
If food in the Bowl Divider is done first, remove Bowl Divider -
using potholder to grip hot handle - and continue cooking
other food.
SUGGESTED FOOD COMBINATIONS
Carrots and Red Potatoes
Medium water level
1 1/2 cups carrots (1/8” thick slices)
4 potatoes, quartered
Place carrots in Bowl Divider, fully opened. Potatoes in Bowl.
Start together. Set Timer for 30 minutes. Stir both after 15
minutes. Check doneness at 25 minutes.
Yield: 2-3 servings of both in 28-31 minutes.
Snow Peas and Yellow Squash
Low water level
1/4 lb. snow peas (about 1 1/4 cups)
2 cups squash (1/4” thick slices)
Place snow peas in Bowl Divider, fully opened. Squash in
Bowl. Start together. Set Timer for 19 minutes. Stir after 7
minutes. Check snow peas after 14 minutes; remove Divider
when done. Cook squash until crisp and tender.
Yield: 2-3 servings of both in 14-19 minutes.
Cauliflower and Zucchini
Medium water level
1 1/4 cups cauliflowerets
3 cups zucchini (1/4” slices)
Reduce Bowl Divider to one-fourth size and set Timer for 20
minutes. Add cauliflowerets and steam 10 minutes. Add
zucchini; stir after 5 minutes; cook 3 minutes more. Check
doneness of both after 18 minutes.
Yield: 2-3 servings of both in 18-20 minutes.
8
Boneless Chicken Fillets and Cut Green Beans
Medium water level
1/2 lb. cut green beans (1 1/2 cups)
2 chicken fillets (each 1/4 lb., 3/4” thick)
Open Bowl Divider fully and fill with green beans. Place
chicken fillets in Bowl. Start together. Set Timer for 30
minutes. Stir beans after 15 minutes. Check doneness at
27 minutes.
Yield: 2 servings of both in 27-30 minutes
Care Guide
CAUTION: Allow steamer to cool before washing. Turn timer
to off. Unplug cord from outlet.
Bowls, Cover and Drip Tray: Immerse in HOT, SUDSY WATER.
Rinse thoroughly. Dry all parts.
CLEANING
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 scouring pad to clean the interior. Do not use abrasive
scouring pads or abrasive cleaners to clean any part of the
Steamer.
Thoroughly rinse with clean, hot water to remove all traces of
detergent.
Special Care For Heater Element: After a period of use, the
Heater surface may become coated from mineral deposits left
by water. Severe build-up should be treated by heating
vinegar in the Water Reservoir. Do not use household bleach.
When cleaning, follow this procedure:
Do not cover Base with any Steamer parts while cleaning.
Pour vinegar (1 quart) into the Base to the “Hi” fill line.
Plug unit into electrical outlet and turn Timer ON for
approximately 20 minutes.
Do not allow solution to boil over or spill onto exterior
surfaces.
9
When bell sounds and Cooking Light stops glowing, unplug
cord from outlet. Pour out vinegar solution and using a non-
abrasive plastic brush, scrub the Heater Element.
Rinse only interior surfaces with fresh water.
Exterior of Base: Wipe Base and cord with a damp cloth,
then dry thoroughly. Never immerse Base in liquid or place
in dishwasher.
To maintain appearance of the exterior, avoid the use of
abrasive pads, brushes or cleansers.
NOTE: Steaming times will vary depending on desired
doneness and quantity used. The cooking times in the
Steaming Guide are suggested times. You may want to
lengthen/shorten cooking times to suit your taste. The times
suggested in the Steaming Guide are total cooking times,
starting when the Timer is turned ON.
STEAMING
GUIDE
While the majority of foods cook in much less than 75 minutes,
longer cooking times may require adding additional water to
the Water Reservoir. Remember to reset the Timer. Also, when
using the ”Lo” fill line and if the unit shuts off just short of your
desired doneness, just add 1/2 cup water and reset the Timer.
Watch food to avoid overcooking.
CAUTION: To avoid steam burns and when checking foods
while cooking, use long handled utensils/tongs. Always use
potholders to remove Cover. When removing the Cover, be
careful to lift Cover slowly.
When a Foil Cover is Used Over
the Rice Bowl
Some foods that are steamed in the
Rice Bowl need an aluminum foil cover
to prevent excess moisture from getting
into the food.
Foods that need a foil cover are
specified in the Steaming Guide.
10
To cover Rice Bowl, use about a 7”
width of foil. Place the length over
Bowl and across the handles; press
length down and against outside of
handles. Extend width of foil just
beyond opposite sides of Bowl; leave
a little space between foil and edge of
Bowl. (Figure E)
To move Bowl, grip top of foil-covered
handles and carefully lift Rice Bowl.
Figure E
NOTE: The water levels in the Base of the Steamer are as follows:
Lo level = 1 1/2 cups or 12 ounces
Medium level = 2 1/2 cups or 20 ounces
High level = 4 cups or 32 ounces
FRESH VEGETABLES
Weight, as specified for some vegetables in the Guide, is the purchased weight of
the food before it is trimmed, peeled, or cleaned.
Freshness, size/uniformity, and quantity will affect steaming time and quality of results.
Use crisp, firm vegetables.
Select uniform foods or cut pieces as evenly as possible.
Use amounts as recommended in the Steaming Guide.
Stirring is recommended when steaming some foods. Use a long handled spoon to stir.
Steam foods until just crisp, tender for best flavor and food value.
Season vegetables after steaming.
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Fresh
Vegetables
Rice
Drip
Bowl Tray
Tips
Artichokes,
whole
5-6 medium
No
Yes
Hi
38-40
I Trim top, tips and bottom
so each sits flat.
I Pull open slightly and soak
in water (10 mins.) to clean.
I Use tongs to remove from
Steaming Bowl.
11
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Fresh
Vegetables
Rice
Drip
Bowl Tray
Tips
I Cut off and discard tough
portion of spears.
I Up to 8” lengths will fit in
center of Steaming Bowl.
I Trim to 8” lengths.
Asparagus,
Spears
1 lb.
No
Yes
Lo
13-15
(about
3/8” - 1/2”
in diameter)
I For over 1/2 pound, place
half of spears in single layer;
crisscross remaining in
second layer.
1 1/2 lbs.
(3/8” - 1/2”
in diameter) No
Yes
Lo
16-18
I Use tongs to remove from
Steaming Bowl.
I For thinner spears, reduce
cooking time.
I Stir after 15 mins.
I Yield 4 cups.
Beans,
1 lb.
No
No
Yes
Yes
Med
Med
24-28
29-32
Green/Wax
Cut or Whole
1 1/2lbs.
I Stir after 15 and 25 mins.
I Yield about 5-1/2 cups.
Broccoli,
Spears
1 lb.
No
Yes
Lo
16-18
I Trim to 4" lengths from top of
head to stem. Stems should
be about 1/4" - 3/8"
in diameter.
I Arrange over Steaming Bowl
surface.
I Yield about 4 1/2 cups.
1 1/2 lbs.
No
No
Yes
Yes
Med
Med
19-21
24-26
I Trim to 4” lengths from top
of head.
I Stems should be 1/4” - 3/8”
in diameter.
I Layer loosely.
I Yield about 6 cups.
Brussels
Sprouts
1 lb.
I Trim leaves/stem, as
necessary.
I Cut a 1/4” deep cross into
stem end; wash; drain.
I Place smallest sprouts in
second layer.
I Stir after about 15 mins.
I Yield about 3 cups.
1 1/2 lbs.
No
No
Yes
Yes
Med
Med
26-29
20-23
I Yield about 4 1/2 cups.
Cabbage
3/4 -1 lb.
(about 1/2
small head)
I Trim outer leaves/base.
I Cut into 4 equal wedges,
maintaining a section of core
with each wedge.
I Place wedges on side and
over steam holes around
Bowl.
I Remove with tongs.
Carrots
1 lb.
No
No
Yes
Yes
Lo
16-18
21-23
I Peel; slice thinly
(about 1/8” thick).
I Spread over Steaming Bowl
surface.
I Stir after 10 mins.
I Yield about 2 2/3 cups.
2 lbs.
Med
I Stir after 13 and 18 mins.
I Yield about 5 cups.
12
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Fresh
Vegetables
Rice
Drip
Bowl Tray
Tips
Cauliflower
Medium size No
(about
Yes
Yes
Yes
Med
Med
Med
26-29
23-25
29-33
I Trim; remove core.
I Center in Steaming Bowl.
I Insert 2 forks to lift from
Steaming Bowl after
steaming.
Whole Head
2 1/2 lbs.
untrimmed)
Flowerets
1 head
No
No
I Cut flowerets to about 2”
diameter.
I Layer loosely.
I Stir after 15 mins.
I Yield about 4 1/2 cups.
(1 1/4 -
1 1/2 lbs.
untrimmed -
med.)
Corn on Cob
Up to
I Cut or break whole ears
into pieces.
8 pieces
(2 3/4”- 3 1/2”
in length)
I Arrange vertically (stand on
end) around sides of
Steaming Bowl.
I Remove with tongs.
Snow/Chinese Pods
1/2 lbs.
No
Yes
Yes
Lo
Lo
10-11
10-12
I Break off ends; remove
strings and wash.
I Spread over Steaming Bowl
surface.
I Stir after 7 mins.
I Yield about 2 cups.
I Cut across width of pepper
at stem end; carefully
remove seeds and
membranes. Wash.
Peppers, Whole
Sweet Green or Red
(to partially cook,
then stuff)
4 - 5 medium No
I Arrange in Steaming Bowl
with open side down.
I After steaming, peppers can
be cooled quickly using cold
water; carry Steaming Bowl
with peppers to sink and run
cold water over them.
I Fill peppers with a
precooked filling and bake in
oven as recipe directs.
Potatoes, Whole
Red
1 lb.-
No
No
Yes
Yes
Med
Hi
35-39
41-45
I Scrub/wash potatoes; do not
peel or cut.
I Arrange along sides of
Steaming Bowl.
I Remove with tongs.
4-6 small
(2” - 2 1/2”
in width)
2 lbs.-
I Prepare as previously
described.
I Place potato halves in
second layer above steam
holes in Bowl.
7-9 small
(2” - 2 1/2”
in width)
I Stir after 20 mins.
I Remove with tongs.
13
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Fresh
Vegetables
Rice
Drip
Bowl Tray
Tips
Spinach
1 lb.
No
Yes
Lo
13-15
I Remove stems; wash, then
drain leaves for 1-2 mins.
I Pack into Steaming Bowl,
Bowl will be heaping full.
I Stir after 7 and 10 mins; use
a long-handled fork to bring
wilted leaves from bottom
of Bowl.
I Yield about 2 cups.
Squash
Summer (Yellow)
and Zucchini
1 lb.
medium
size
No
Yes
Lo
14-16
I Trim; wash.
I Cut into 1/4” slices.
I Stir after 9 mins.
I Yield about 3 cups.
FROZEN VEGETABLES
Times given are for the contents of one or two boxes or bag of the size specified for
the frozen vegetable. Foods listed are not packaged in butter or a sauce; most are
placed directly into the Steaming Bowl. Do not thaw before steaming.
Frozen vegetables may be very icy; some are a solid block when removed from the
package. When possible, break-up/separate frozen pieces before adding them to
Steaming Bowl. These foods should be separated/stirred after 10 - 12 mins., or at
the time suggested in the Steaming Guide.
Use a long handled fork or spoon to separate or stir foods.
Mashed, frozen vegetables, like winter squash, are placed in the Rice Bowl, then
the Steaming Bowl and should be covered with a piece of aluminum foil during
steaming. See instructions for using a foil cover.
Season vegetables after steaming.
Pkg. Weight/ Use
Or Number Rice
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Frozen
Vegetables
Drip
Pieces
Bowl Tray
Tips
Asparagus
2 pkgs.
No
No
No
Yes
Yes
Yes
Med
Med
Med
21-23
18-20
22-25
I Separate/stir after 15 mins.
Cut
9-10 ounces
Spears
2 pkgs.
9-10 ounces
I Separate/rotate after 12 and
17 minutes.
Beans
Green/Wax,
cut or whole
2 pkgs.
8-9 ounces
I Stir after 15 and 20 mins.
Lima, Baby
2 pkgs.
9-10 ounces
No
Yes
Med
22-25
I Stir after 15 and 20 mins.
14
Pkg. Weight/ Use
Or Number Rice
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Frozen
Vegetables
Drip
Pieces
Bowl Tray
Tips
Broccoli
Chopped
2 pkgs.
(9-10 ounces)
No
Yes
Med
29-31
I Separate with long-handled
fork after 15 mins; stir after
15 and 20 mins.
Spears
1 pkg.
No
No
Yes
Yes
Med
Med
22-25
26-28
I Separate pieces as
(16 ounces)
possible; layer loosely.
Brussels Sprouts
2 pkgs.
(9-10 ounces)
I Separate pieces as possible.
I Stir gently after 15, 20 and
24 mins.
I Stir gently after 15 and
Carrots
2 pkgs.
No
No
Yes
Yes
Med
Med
26-28
26-29
20 mins.
Baby, Whole
(9-10 ounces)
I Stir after 15 and 20 mins.
I When serving, sprinkle with
ginger or dry mustard,
if desired.
Cauliflower
2 pkgs.
(9-10 ounces)
I Stir after 15 and 20 mins.
I Flavor with butter or
margarine, if desired.
Corn
2 pkgs.
No
No
Yes
Yes
Med
Med
22-25
36-38
Cut
(9-10 ounces)
I Arrange vertically (standing
on end) with one ear in
center of Steaming Bowl.
I Remove with tongs.
On Cob
Up to
9 half ears
(about 2 3/4”
in length)
Mixed Vegetables
1 pkg.
No
No
Yes
Yes
Med
Lo
21-23
15-17
I Stir after 15 and 20 mins.
I Stir after 10 mins.
(16 ounces)
Peas
Green
1 pkg.
(9-10 ounces)
I Separate after 8 mins; stir
Snow/Chinese
Pea Pods
1 pkg.
No
No
No
Yes
Yes
Yes
Yes
No
Lo
Med
Med
Hi
12-13
18-20
25-27
47-52
after 10 mins.
(6 ounces)
Sugar Snap
1 pkg.
(8-9 ounces)
I Stir after 10-15 mins.
Spinach
Cut Leaf
1 pkg.
(16 ounces)
I Separate/stir after
15-20 mins.
Squash
Winter, Mashed
2 pkgs.
(12 ounces)
I Place frozen block in Rice
Bowl; it will not lay flat.
Cover Rice Bowl with foil.
I After 30 mins., remove
Steaming Bowl from Base.
Lift foil from Rice Bowl; be
careful of steam.
I Separate/stir mixture.
Replace foil; replace
Steaming Bowl on Base to
continue steaming.
15
SEAFOOD AND FISH
Steaming times provided are for fresh, or frozen and thawed, seafood and fish.
Clean and prepare fresh seafood and fish, as appropriate, before steaming.
Most seafood and fish cook quickly. Steam in small quantities, or in amounts as
specified.
Clams tend to open at different times during steaming. To avoid overcooking, watch
the shells. Tap the exterior of Cover to improve visibility as steam forms on inside of
Steaming Bowl. Use tongs to remove shells when opened; be careful as the steam
is hot. Replace Cover after opened shells are removed.
Serve steamed seafood or fish with plain or seasoned butter or margarine, fresh
lemon, and/or favorite sauces.
Fish fillets may be steamed in the Rice Bowl. See the procedure provided for
poached fillets. Experiment with your favorite fish fillets and/or seasonings by
following the proportions and procedures given in the recipe. Adjust steaming
times, as necessary.
Use
Use
Water
Fill Line
In Base
Approx.
Time
Type Of
Rice
Drip
Seafood/Fish
Amount
1 dozen
Bowl Tray
(Minutes)
Tips
Clams
No
No
No
Yes
Yes
Yes
Lo
Lo
Lo
11-16
9-16
9-18
I Clean, soak shells.
I Stagger shells that
are layered.
I Cook until shells are
well opened.
I Larger clams need
maximum time.
Littlenecks/Cherrystones in shell
(fresh)
(up to 2”
across)
Steamers/Longnecks
(fresh)
1 dozen
in shell
(up to 2 3/4”
across)
I Use tongs to remove.
I To steam larger Littlenecks
or Cherrystones (up to 2 3/4”
across), use “Med” water
level; steam 1 dozen at a
time; stir after 15 mins.
I Steam until shells
are opened.
2 dozen
in shell
(up to 2 3/4”
across)
Scallops (fresh)
1 lb.,
No
No
Yes
Yes
Lo
Lo
12-14
12-15
I Arrange in single
layer; larger quantity must
be layered.
I Larger scallops and/or
larger amount may take
maximum time.
Bay
shucked
Sea
1 lb.,
shucked
(up to
3/4” thick)
I Stir at 7 minutes; again at 10
minutes if not done. Use a
long handled spoon.
I Steam until opaque.
Shrimp
(Fresh, or frozen
and thawed)
Large
No
No
Yes
Yes
Lo
13-15
18-20
I Stagger shrimp that
are layered.
I Stir with long handled spoon
after 8 minutes and
11 minutes.
I Steam until shells are
reddish and flesh is opaque.
1 lb. in shell
1 1/2 lbs.
in shell
Med
I Stir after 12 and 16 minutes.
16
Use
Use
Water
Fill Line
In Base
Approx.
Time
Type Of
Rice
Drip
Seafood/Fish
Amount
1/2 lb.
(1/4” - 1/2”
thick)
Bowl Tray
(Minutes)
Tips
I Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding fillets
for easier removal of fish
and for easier cleaning.
Place largest pieces in
single layer; stagger any
smaller pieces on top.
Fish Fillets
No
Yes
Lo
10-14
(Fresh, or frozen
and thawed)
Sole
Flounder
I
Other favorite fillets
I Steam until opaque and flesh
flakes easily.
I Gently remove with spatula.
I Combine 3 tbs.. lemon
juice, 2 tbs.. melted butter
or margarine, 1 small
Poached Sole Dijon*
1 - 1 1/4 lbs.
fillets
Yes
No
Med
23-38
*Your favorite
fish fillets can
be substituted
for sole.
(4-6 fillets of
similar size
each about
9” L: x
chopped onion, 4 sprigs
chopped parsley, 1 chopped
clove garlic and 1 teaspoon
Dijon mustard. Wash and dry
fillets. Spread onion mixture
evenly down meaty side of
fillets. Roll up and position in
Rice Bowl in single layer
with end side down. Cover
Bowl with foil. Serve with
rice, spooning seasoned fish
juices over rice. Steam until
opaque and flesh
2 1/2” W)
flakes easily.
I Makes 2-4 servings.
For all fish steaks —
Steaks
(Fresh, or frozen
and thawed)
1-1 1/2 lbs.
I Spray bottom of Steaming
Bowl with non-stick cooking
spray before adding steaks
for easier removal of fish/for
easier cleaning.
Halibut
Salmon
Swordfish
Tuna
1-2 steaks
(3/4” - 1”
thick)
No
No
No
No
Yes
Yes
Yes
Yes
Med
Med
Med
Med
23-25
24-30
22-29
22-26
I Arrange in single layer in
Steaming Bowl.
I Steam until opaque and flesh
flakes easily; check next to
any bone for doneness, or in
thickest area.
I If steam stops before Timer
rings, add 1/2 cup water to
Base and watch closely to
avoid overcooking.
3-4 steaks
(3/4” - 1”
thick)
1-2 steaks
(3/4” - 1”
thick)
I Carefully remove from
Steaming Bowl using
a spatula.
1-2 steaks
(3/4” - 1”
thick)
I Experiment with others, or
your favorite. Follow basic
procedure for fish steaks.
I Watch to prevent
overcooking.
17
CHICKEN, FRANKFURTERS
To steam chicken pieces:
Select pieces of similar size and weight for even cooking.
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 bone
and in thickest area.
To steam frankfurters:
Pierce whole franks with a fork (several times along the length) to reduce splitting
while steaming.
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Chicken,
Frankfurters
Rice
Drip
Bowl Tray
Tips
Chicken
Breast, boneless fillets
1 lb.
No
Yes
Med
22-25
I Place in single layer; stagger
smallest piece on top,
if necessary.
I Great for chicken salad
or soup.
(4 pieces;
3/4” - 1” at
thickest part)
1 1/4 - 1/2 lbs. No
(4 large
Yes
Yes
Med.
Hi
25-28
30-34
I Position as previous. Place
any small pieces,as may be
cut from larger pieces, in
center of Bowl.
pieces)
Breast, split with bone
1 - 1 1/4 lbs.
(2 pieces)
No
I Place flesh side down with
thickest part toward sides of
Steaming Bowl.
1 3/4 - 2 lbs.
(4 pieces)
No
Yes
No
Hi
37-41
32-35
Poached Chicken
Breast - boneless,
skinless fillets
1 - 1 1/4 lbs.
(4 pieces;
Yes
Med
I Combine ingredients for
Poaching Liquid (see below )
in Rice Bowl.
I Place chicken pieces in
liquid with thickest part
toward sides of Rice Bowl;
bone side up for pieces
with bone.
3/4” - 1” at
thickest part)
I Serve poaching liquid with
cooked chicken, or
refrigerate for soup stock,
gravy or sauces.
Poaching Liquid for Chicken
1 cup water
1 1/2 teaspoon instant chicken flavored bouillon granules
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil, savory, marjoram or thyme
1/8 teaspoon black pepper
Salt to taste
Combine ingredients in Rice Bowl.
18
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Chicken,
Frankfurters
Rice
Drip
Bowl Tray
Tips
Frankfurters
Up to 7” long
About 7/8”
in diameter,
uncooked
No
No
Yes
Yes
Lo
15-17
I Crisscross and stagger
franks in layers. For 2 lbs.,
make 3 layers.
I For 1 lb. franks, rolls can be
heated toward the end of the
steaming period. Using
tongs, place up to 4 rolls at a
time on top of franks for 30-
45 secs. Shake water from
Cover before replacing
over rolls.
2 lbs.
(16-20)
Lo
17-19
I For 2 lbs. franks, heat
rolls by another method,
such as in the oven.
I To steam larger diameter
franks, use a”Lo” water
level, steam 1 lb. at a time for
17-19 mins.
RICE
There are many different kinds of rice. The more common ones, listed in the
Steaming Guide, vary in the amount of water that is combined with rice in the Rice
Bowl, and in the cooking time. Follow amounts of water and rice in Steaming Guide
(not on the package) for each kind of rice. Wild rice, other than in a package mix
with whole rice, does not cook effectively using steam.
Accurately measure the rice and water that are combined in the Rice Bowl.
Measure water using a liquid measuring cup. Level rice in a dry measuring cup.
(Fig. F) Stir rice and water. Place Rice Bowl into Steaming Bowl for steaming.
Liquid
Consistency of rice can be varied, if desired.
For drier/firmer rice, decrease specified
Dry
amount of water that is combined with the
rice by 1 - 2 tablespoons. For softer rice,
increase water mixed with rice by the same
amount.
Figure F
Check doneness and consistency of rice at
minimum time specified for each type; stir rice at this time.
After checking/stirring rice, shake Cover before replacing it on Steaming Bowl. This
will prevent water in Cover from dripping into Rice Bowl which would reduce the
quality and flavor of the steamed rice.
Season rice after steaming. Add salt, pepper, butter or margarine. Toss with
sauteed chopped onions or mushrooms; with toasted nuts or chopped parsley.
19
For flavored rice, substitute the specified amount of water that is combined with
rice 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.
At completion of steaming, carefully remove Rice Bowl from Steaming Bowl;
handles will be hot and wet. If transferring rice to another serving bowl,
wipe moisture from outside of Rice Bowl to prevent water from dripping into
serving bowl.
Combine in Rice Bowl
Use
Water Fill Approx.
Amount
Amount
Cold Water Tray
Drip
Line
Time
Type of Rice
Rice
In Base
(Minutes)
Tips
Brown
1 cup
1 1/4 cups
2 cups
No
No
No
No
No
No
No
No
No
No
Hi
Hi
50-52
54-56
60-62
35-36
38-39
48-50
50-52
53-55
61-63
57-59
I Makes about 3 1/2 cups.
Regular,
Long or
1 1/2 cups
2 1/2 cups
1 cup
I Makes about 4 1/2 cups.
I Makes about 7 1/2 cups.
I Makes about 3 1/2 cups.
I Makes about 4 1/2 cups.
I Makes about 8 - 8 1/2 cups.
I Makes about 3 1/2 cups.
I Makes about 5 cups.
Short Grain
3 cups
Hi
White
Regular,
Extra Long,
Long and
Medium Grain
1 1/2 cups
2 cups
Med
Hi
1 1/2 cups
2 1/2 cups
1 cup
3 cups
Hi
Regular,
Parboiled,
Long Grain
1 2/3 cups
2 cups
Hi
1 1/2 cups
2 1/2 cups
Mix
Hi
I Makes about 8 cups.
3 cups
Hi
I Add 1 tablespoon butter or
margarine to mix and water
in Rice Bowl
Long Grain and
Wild Rice Mix
Regular
1 2/3 cups
Hi
before steaming.
(6 oz. pkg.)
I After steaming, stir and let
stand 3-5 minutes.
I Makes about 3 1/2 cups.
(Two 6 oz. pkgs.)
Mix
Mix
3 cups
No
No
Hi
67-68
22-24
I Makes about 6 1/2 cups.
I Makes about 3 cups.
Fast cooking
(6 1/4 oz. pkg.)
1 1/2 cups
Lo
(Two 5.2 oz. or
6.25 oz. pkgs.)
Mix
3 1/3 cups
No
Med
36-38
I Makes about 6 cups.
Fast Cooking Rice
After steaming, add any seasoning, if desired; stir, cover and let stand 3-5 minutes.
Brown Rice
®
UNCLE BEN’S
2 cups
2 cups
2 cups
No
No
Lo
Lo
24-25
22-24
I Makes about 4 1/2 cups.
I Makes about 3 1/2 cups.
Brand*
®
MINUTE
1 2/3 cups
Brand **
White Rice
®
UNCLE BEN’S
2 cups
1 3/4 cups
No
Lo
20-21
I Makes about 4 cups.
Converted Brand*
*Registered trademark of Uncle Ben’s Inc.
** Registered trademark of Kraft General Foods Inc.
20
Combine in Rice Bowl
Use
Water Fill Approx.
Amount
Amount
Cold Water Tray
Drip
Line
Time
Type of Rice
White (cont.)
MINUTE
Brand Original
Rice
In Base
(Minutes)
Tips
®
2 cups
1 2/3 cups
1 2/3 cups
No
No
Lo
Lo
18-29
19-21
I Makes about 4 cups
®
MINUTE
2 cups
I Makes about 3 1/2 cups
Brand Premium
Long Grain
REHEATING
When reheating breads, a foil cover is not needed.
For leftovers, reheating times are based on foods at refrigerator temperatures.
When reheating leftovers in the Rice Bowl, always arrange/spread leftovers evenly
in Rice Bowl and be sure to use a foil cover. See instructions for using a foil cover.
(Figure E, page 11)
Foods
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
To Be
Rice
Drip
Reheated
Bowl Tray
Tips
For all breads -
Breads
I Heat water in Base for 7
minutes with empty
Steaming Bowl and Cover
in place.
I Remove Steaming Bowl
Place breads around Bowl,
leaving a little space along
sides; stagger second layer.
I Shake moisture from Cover
before replacing it.
I Steam bread for time
recommended. Blot any
excess moisture using paper
towel after steaming.
Brown and Serve
Type Rolls
8-10
No
No
Yes
Yes
Lo
Lo
10 mins.
(divided)
I Heat water in Base for 7
mins. Remove Steaming
Bowl/Cover.
I Place rolls in Steaming
Bowl, staggering rolls in
second layer.
I Heat 3 mins.
Sour Dough Rolls,
6-8 rolls
12 mins.
(divided)
I Heat water in Base for 5
mins. Remove Steaming
Bowl/Cover.
I Heat 5 mins.
*Registered trademark of Uncle Ben’s Inc.
21
Foods
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
To Be
Rice
Drip
Reheated
Bowl Tray
Tips
Muffins
(At refrigerator
temperature)
Up to 6
No
Yes
Lo
17 mins.
(Divided)
I Place muffins in single
layer only.
I Steam for 10 mins.
I For room temperature
muffins, or without paper
baking cups, steam for
5-7 mins.
(Medium size;
in paper
baking cups)
LEFTOVERS (REFRIGERATED)
Leftovers are easily reheated in the Steamer. The following are some examples.
Experiment with your own leftovers.
Leftovers
To Be
Reheated
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Rice
Drip
Bowl Tray
Tips
Beef Stew, Chili
2 cups
2 cups
Yes
Yes
No
No
Med
Med
23-26
27-31
I Remember to always cover
Rice Bowl with foil when
reheating leftovers. See
instructions for using a foil
cover, page 10-11).
I Spread leftovers evenly in
Rice Bowl.
I If food is not quite hot
enough when unit shuts off,
reset time for 3-5 mins. and
continue steaming. To
Macaroni and Cheese,
Pasta with Sauce
Mashed Potatoes,
Rice (white)
2 cups
2 cups
Yes
Yes
No
No
Lo
Lo
20-22
19-21
Vegetables
Green beans,
carrots, green peas
continue steaming when
using Lo water level, remove
Steaming Bowl and add 3/4
cup tap water to Water
Reservoir. Replace Steaming
Bowl/Cover and reset Timer
for 3-5 mins. Continue
steaming and check after
2-4 additional minutes.
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Rice
Drip
Other Foods
Bowl Tray
Tips
I Use eggs at room
Eggs, Large size
Hard Cooked
Up to 12
No
Yes
Med
30
temperature to prevent
cracking during steaming.
I Place eggs over, or close to,
steam holes.
I If eggs are cold, increase
steaming time by 5 mins.
22
Weight/Or
Number
Pieces
Use
Use
Water
Fill Line
In Base
Approx.
Time
(Minutes)
Rice
Drip
Other Foods
Bowl Tray
Tips
Oatmeal
2/3 cups oats Yes
1 cup hot
No
No
Lo
10 mins.
(divided)
I Heat water (to Lo fill line) in
Base with Steaming Bowl
and Cover in place for
5 mins.
I Stir oats and hot water
together in Rice Bowl; place
Rice Bowl in Steaming Bowl.
I Shake moisture from Cover
before replacing.
Regular,
Old Fashioned
tap water
Oatmeal
Regular,
Old Fashioned
1 1/3 cups
Yes
Lo
13 mins.
(divided)
oats; 2 cups
hot tap water
I Reset Timer for 5 mins.
I For 2/3 cups oats, reset
Timer to steam 5 mins.; For
1 1/3 cups oats, reset
timer to steam 8 mins.
I Remove Steaming Bowl, stir
oatmeal and let stand
covered for one minute.
I Remove Rice Bowl.
I Stir mixture; serve.
I Makes 2 (1/2 cup) servings
using 2/3 cups oats; 4 (1/2
cup) servings using 1 1/3
cups oats.
23
PARMESAN RICE
WITH SPINACH
Change rice into a colorful and flavorful
side dish by adding spinach and nutmeg.
Using the Handy Steamer Plus ™ to
cook rice prevents the nuisance of a
saucepan boiling over or having to
scrub a pan with scorched, crusty rice.
1 cup regular long or
extra long grain white rice
1/4 teaspoon ground nutmeg
2 cups packed spinach, untrimmed
1 small onion, finely chopped
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
(optional)
TO PREPARE:
1. Add rice and nutmeg to Rice Bowl; stir well.
2. Trim and wash spinach; pat dry.
3. Finely chop spinach; add spinach, onion and chicken broth to Rice Bowl. Stir to blend.
4. Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl, Rice Bowl and
Cover. Steam for 45-47 minutes or until rice is tender. Remove Cover after 25 minutes
and stir mixture with a long handled spoon. Shake water off inside of Cover before
replacing it on Steaming Bowl.
5. Gently stir Parmesan cheese into rice just before serving, if desired.
MAKES 6 (1/2 CUP) SERVINGS
POACHED CHICKEN BREASTS
WITH FRESH SALSA
This Fresh Salsa is a pleasant surprise
and very different from the more
common variety of red salsas. It’s a
perfect complement to the plump juicy
chicken breasts.
FOR FRESH SALSA:
1 medium tomato, chopped
1 small avocado, chopped
1/2 cup fresh cilantro (leaves only),
finely chopped
1/4 cup finely chopped walnuts
1-2 jalapeño peppers, seeded and minced
1 small onion, minced
FOR POACHED CHICKEN:
1 cup dry white wine or chicken broth
1/2 teaspoon thyme
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast
cutlets, about 1 lb.
1/4 cup poaching liquid from Rice Bowl after
cooking chicken (or 2 tablespoons each of
poaching liquid and olive oil)
TO PREPARE:
1. Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl.
2. Combine wine or chicken broth, thyme, salt, and black pepper in Rice Bowl. Stir to
blend seasonings. Add chicken breast cutlets, with thickest pieces toward sides of
Rice Bowl. Position Cover and steam for 34-37 minutes, or until done.
3. While chicken is cooking, combine tomato, avocado, cilantro, walnuts, jalapeño
peppers, onion, lemon juice and salt; mix well.
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.
MAKES 4 SERVINGS (1 cutlet, about 1/2 cup salsa each)
24
SPICY STEAMED SHRIMP
Peel ‘n eat shrimp may be somewhat
messy, but they’re an irresistible treat.
Using the Handy Steamer Plus™ lets
the steam cook the shrimp while adding
flavor from the spicy seasoning, lemon
and vegetables. Serve with a favorite
sauce and plenty of napkins.
1 lb. fresh large shrimp
(30-35 per lb.), in shell
1-2 tablespoons seafood seasoning mix
1 lemon, cut into 6 slices
1 medium onion, cut into 6 pieces
1 medium carrot, cut into 6 pieces
1 medium stalk celery, cut into 6 pieces
TO PREPARE:
1. Fill Steamer Base with water to “Lo” fill line. Position Drip Tray, then Steaming Bowl.
2. Rinse shrimp; add to Steaming Bowl. Sprinkle seafood seasoning mix over shrimp and
stir to coat. Spread shrimp evenly in Bowl.
3. Place lemon slices and vegetable pieces on top of shrimp.
4. Position Cover. Steam until shells are reddish and flesh is opaque, from 14 to 17
minutes. After 8 minutes, stir mixture with a long-handled spoon; stir 1 or 2 more times
to ensure even steaming.
5. Serve with a favorite cocktail sauce, or a mixture of lemon juice and melted butter or
margarine, with a dash of hot sauce.
MAKES 4 SERVINGS (ABOUT 8 SHRIMP EACH)
CAESAR BROCCOLI
A tangy, flavorful taste is
created as blue cheese
melts on hot broccoli and
the two are tossed
1 lb. broccoli spears
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1 large clove garlic, peeled and minced
1 teaspoon Worcestershire sauce
1/4 cup crumbled blue cheese
Salt and pepper
together with the
vinaigrette sauce.
1/4 - 1/2 cup seasoned croutons (optional)
TO PREPARE:
1. Fill Steamer Base with water to “Lo” fill line. Position Drip Tray.
2. Trim broccoli to 4” lengths from top of head to steam. Stems should be no larger than
1/4” - 3/8” in diameter. Layer loosely in Steaming Bowl.
3. Position Cover and steam for 16-19 minutes or to desired tenderness.
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
salt and pepper to taste; toss. Sprinkle with croutons just before serving.
MAKES 5 (3/4 CUP) SERVINGS
25
APPLE BREAD PUDDING
Bread puddings are quintessential, old-fashioned
comfort food. This one is made extra tasty by the
addition of sliced apple, raisins and walnuts.
2-3 tablespoons raisins
1/4 cup chopped walnuts
3 eggs
2/3 cup sugar
2 red cooking apples
2 tablespoons softened butter or margarine
6 slices day-old bread (sandwich slice size; firm or
soft type)
1 1/2 cups light cream
1 cup sweet apple cider
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
TO PREPARE:
Wash and core apples; peel if desired. Slice apples crosswise into 1/4” rounds; cut each
round in half.
Spread butter or margarine evenly over one side of each bread slice. Cut each slice
diagonally into 4 pieces. Position 8 bread quarters in bottom of Rice Bowl. Arrange one-
third of the apple pieces on bread. Repeat with two more layers. Prior to final apple
layer, sprinkle raisins and walnuts over surface. Then arrange remaining apple pieces
(7-8) in a decorative pinwheel pattern. Place any remaining apple pieces along the sides
of Rice Bowl.
In a small bowl, beat together eggs and sugar. Add cream and apple cider; whisk to
blend. Stir in cinnamon and nutmeg. Immediately pour over top of bread mixture. Cover
Rice Bowl with an 8 1/2” width of aluminum foil.*
Fill Steamer Base with water to “Hi” fill line. Position Steaming Bowl, Rice Bowl with
foil, and Cover. Steam the pudding for 73 minutes, or until a knife inserted into center
comes out clean. Allow to stand for 5-10 minutes before serving. Serve warm or at room
temperature. Garnish with vanilla ice cream or a whipped topping, if desired.
MAKES 8 (3/4 CUP) SERVINGS
Foil is necessary to prevent water condensation from dripping into pudding.
(See instructions for using a foil cover, Pages 10-11).
*
26
The cord length of this appliance was selected to
reduce safety hazards that may occur with a longer
cord. If more cord length is needed, an extension cord
may be used. It should be rated not less than 10
amperes, 120 volts, and should have Underwriters
Laboratories listing. A properly rated extension cord
may be purchased from a Black & Decker (U.S.) Inc.,
Household Appliance Company-Owned or Authorized
Service Center. When using a longer cord, be sure that it
does not drape over a working area or dangle where it
could be pulled on or tripped over.
ELECTRICAL CORD
AND PLUG
This appliance has a polarized plug (one blade is wider
than the other). As a safety feature, this plug will fit into
a polarized outlet only one way. If the plug does not fit
fully in the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to defeat
this safety feature.
POLARIZED PLUG
27
Need Help?
SERVICE
OR REPAIR
Service, if necessary, must be performed by a Black &
Decker (U.S.) Inc., Household Appliance Company-
Owned or Authorized Service Center. The Service
Center nearest you can be found in the yellow pages
of your phone book under “Electric Appliances -
Small - Repairing.”
™
If mailing or shipping your Handy Steamer Plus Food
Steamer/Rice Cooker, pack it carefully in a sturdy carton
with enough material to prevent damage. The original
carton is not suitable for mailing. Include a note
describing the problem to our Service Center and be
sure to give your return address. We also suggest that
you insure the package for your protection.
Consumer-replaceable parts and accessories are
also available at Black & Decker (U.S.) Inc.,
Household Appliance Company-Owned or Authorized
Service Centers.
28
Black & Decker (U.S.) Inc. warrants this product against
any defects that are due to faulty material or
workmanship for a two-year period after the original
date of consumer purchase or receipt as a gift. This
warranty does not include damage to the product
resulting from accident or misuse.
TWO-YEAR
WARRANTY
If the product should become defective within the
warranty period, we will repair it or elect to replace it
free of charge. We will return your product,
transportation charges prepaid, provided it is delivered
prepaid to any Black & Decker (U.S.) Inc.,
Household Appliance Company-Owned or Authorized
Service Center.
This warranty gives you specific legal rights and
you may also have other rights which vary from state
to state.
Answers to any questions regarding warranty
service/locations may be obtained by writing:
Consumer Assistance and Information
Black & Decker (U.S.) Inc.
6 Armstrong Road
Shelton, CT 06484-4797
29
Listed by Underwriters Laboratories Inc.
Copyright © 1991, 1993 Black & Decker
Pub. No. 168633-16-RV00
Printed in China
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