Black Decker Rice Cooker HS90 User Manual

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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