Black and Decker Handy Steamer Plus FoodRice HS90 User Manual

							11
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
beyondopposite 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 Use Use Water Approx. 
Fresh Number Rice Drip Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Artichokes,5-6 medium No Yes Hi 38-40
whole
Trim top, tips and bottom 
so each sits flat.
Pull open slightly and soak 
in water (10 mins.) to clean.
Use tongs to remove from 
Steaming Bowl. 
						

							12
Weight/Or Use Use Water Approx. 
Fresh Number Rice Drip Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Asparagus, 1 lb. No Yes Lo 13-15
Spears(about 
3/8” - 1/2” 
in diameter)
1 1/2 lbs. 
(3/8” - 1/2”
in diameter) No Yes Lo 16-18
Beans, 1 lb. No Yes Med 24-28
Green/Wax
Cut or Whole 1 1/2lbs. No Yes Med 29-32
Broccoli, 1 lb. No Yes Lo 16-18
Spears
1 1/2 lbs. No Yes Med 19-21
Brussels1 lb. No Yes Med 24-26
Sprouts
1 1/2 lbs. No Yes Med 26-29
Cabbage3/4 -1 lb.  No Yes Med 20-23
(about 1/2 
small head)
Carrots1 lb.  No Yes Lo 16-18
2 lbs.  No Yes Med 21-23
Cut off and discard tough 
portion of spears.
Up to 8” lengths will fit in 
center of Steaming Bowl.
Trim to 8” lengths.
For over 1/2 pound, place 
half of spears in single layer;
crisscross remaining in 
second layer.
Use tongs to remove from 
Steaming Bowl.
For thinner spears, reduce 
cooking time.
 Stir after 15 mins.
Yield 4 cups.
Stir after 15 and 25 mins.
Yield about 5-1/2 cups.
Trim to 4 lengths from top of 
head to stem.  Stems should 
be about 1/4 - 3/8 
in diameter.
Arrange over Steaming Bowl
surface.
Yield about 4 1/2 cups.
Trim to 4” lengths from top 
of head.
Stems should be 1/4” - 3/8” 
in diameter.
Layer loosely.
Yield about 6 cups.
Trim leaves/stem, as 
necessary.
Cut a 1/4” deep cross into 
stem end; wash; drain.
Place smallest sprouts in 
second layer.
Stir after about 15 mins.
Yield about 3 cups.
Yield about 4 1/2 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 thinly
(about 1/8” thick).
Spread over Steaming Bowl 
surface.
Stir after 10 mins.
Yield about 2 2/3 cups.
Stir after 13 and 18 mins.
Yield about 5 cups. 
						

							13
Weight/Or Use Use Water Approx. 
Fresh Number Rice Drip Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
CauliflowerMedium size  No Yes Med 26-29
Whole Head (about  
2 1/2 lbs.
untrimmed)
Flowerets 1 head  No Yes Med 23-25
(1 1/4 - 
1 1/2 lbs. 
untrimmed - 
med.)
Corn on CobUp to  No Yes Med 29-33
8 pieces
(2 3/4”- 3 1/2” 
in length)
Snow/Chinese Pods1/2 lbs. No Yes Lo 10-11
Peppers, Whole4 - 5 medium No Yes Lo 10-12
Sweet Green or Red 
(to partially cook, 
then stuff)
Potatoes, Whole1 lb.-  No Yes Med 35-39
Red 4-6 small
(2” - 2 1/2” 
in width)
2 lbs.-  No Yes Hi 41-45
7-9 small
(2” - 2 1/2” 
in width)
Trim; remove core.
Center in Steaming Bowl.
Insert 2 forks to lift from 
Steaming Bowl after 
steaming.
Cut flowerets to about 2” 
diameter.
Layer loosely.
Stir after 15 mins.
Yield about 4 1/2 cups.
Cut or break whole ears 
into pieces.
Arrange vertically (stand on 
end) around sides of 
Steaming Bowl.
Remove with tongs.
Break off ends; remove 
strings and wash.
Spread over Steaming Bowl 
surface.
Stir after 7 mins.
Yield about 2 cups.
Cut across width of pepper 
at stem end; carefully 
remove seeds and 
membranes. Wash.
Arrange in Steaming Bowl 
with open side down.
After steaming, peppers can 
be cooled quickly using cold 
water; carry Steaming Bowl 
with peppers to sink and run 
cold water over them.
Fill peppers with a 
precooked filling and bake in
oven as recipe directs.
Scrub/wash potatoes; do not
peel or cut.
Arrange along sides of 
Steaming Bowl.
Remove with tongs.
Prepare as previously 
described.
Place potato halves in 
second layer above steam 
holes in Bowl.
Stir after 20 mins.
Remove with tongs. 
						

							14
Weight/Or Use Use Water Approx. 
Fresh Number Rice Drip Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Spinach1 lb. No Yes Lo 13-15
Squash1 lb. No Yes Lo 14-16
Summer (Yellow)  medium 
and Zucchini size
Remove stems; wash, then 
drain leaves for 1-2 mins.
Pack into Steaming Bowl, 
Bowl will be heaping full.
Stir after 7 and 10 mins; use 
a long-handled fork to bring 
wilted leaves from bottom 
of Bowl.
Yield about 2 cups.
Trim; wash.
Cut into 1/4” slices.
Stir after 9 mins.
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 Use  Water  Approx. 
Frozen Or Number  Rice Drip  Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Asparagus2 pkgs. No Yes Med 21-23
Cut 9-10 ounces
Spears 2 pkgs. No Yes Med 18-20
9-10 ounces
Beans2 pkgs. No Yes Med 22-25
Green/Wax, 8-9 ounces
cut or whole
Lima, Baby2 pkgs. No Yes Med 22-25
9-10 ounces
Separate/stir after 15 mins.
Separate/rotate after 12 and 
17 minutes.
Stir after 15 and 20 mins.
Stir after 15 and 20 mins. 
						

							15
Pkg. Weight/ Use Use  Water  Approx. 
Frozen Or Number  Rice Drip  Fill Line  Time 
Vegetables Pieces Bowl Tray In Base (Minutes) Tips
Broccoli2 pkgs. No Yes Med 29-31
Chopped (9-10 ounces)
Spears 1 pkg. No Yes Med 22-25
(16 ounces)
Brussels Sprouts2 pkgs. No Yes Med 26-28
(9-10 ounces)
Carrots2 pkgs. No Yes Med 26-28
Baby, Whole (9-10 ounces)
Cauliflower2 pkgs. No Yes Med 26-29
(9-10 ounces)
Corn2 pkgs. No Yes Med 22-25
Cut (9-10 ounces)
On Cob Up to  No Yes Med 36-38
9 half ears 
(about 2 3/4” 
in length)
Mixed Vegetables1 pkg. No Yes Med 21-23
(16 ounces)
Peas1 pkg. No Yes Lo 15-17
Green (9-10 ounces)
Snow/Chinese 1 pkg. No Yes Lo 12-13
Pea Pods (6 ounces)
Sugar Snap 1 pkg. No Yes Med 18-20
(8-9 ounces)
Spinach1 pkg. No Yes Med 25-27
Cut Leaf (16 ounces)
Squash2 pkgs. Yes No Hi 47-52
Winter, Mashed (12 ounces)
Separate with long-handled 
fork after 15 mins; stir after 
15 and 20 mins.
Separate pieces as 
possible; layer loosely.
Separate pieces as possible.
Stir gently after 15, 20 and 
24 mins.
Stir gently after 15 and 
20 mins.
Stir after 15 and 20 mins.
When serving, sprinkle with 
ginger or dry mustard,
if desired.
Stir after 15 and 20 mins.
Flavor with butter or 
margarine, if desired.
Arrange vertically (standing 
on end) with one ear in 
center of Steaming Bowl.
Remove with tongs.
Stir after 15 and 20 mins.
Stir after 10 mins.
Separate after 8 mins; stir 
after 10 mins.
Stir after 10-15 mins.
Separate/stir after 
15-20 mins.
Place frozen block in Rice 
Bowl; it will not lay flat. 
Cover Rice Bowl with foil.
After 30 mins., remove 
Steaming Bowl from Base. 
Lift foil from Rice Bowl; be 
careful of steam. 
Separate/stir mixture. 
Replace foil; replace 
Steaming Bowl on Base to 
continue steaming. 
						

							16
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 Approx. 
Type Of  Rice Drip  Fill Line  Time 
Seafood/Fish Amount Bowl Tray In Base (Minutes) Tips
Clams1 dozen  No Yes Lo 11-16
Littlenecks/Cherrystones in shell
(fresh) (up to 2” 
across)
Steamers/Longnecks 1 dozen  No Yes Lo 9-16
(fresh) in shell
(up to 2 3/4” 
across)
2 dozen  No Yes Lo 9-18
in shell
(up to 2 3/4” 
across)
Scallops (fresh)1 lb., No Yes Lo 12-14
Bay shucked
Sea 1 lb., No Yes Lo 12-15
shucked
(up to 
3/4” thick)
Shrimp Large No Yes Lo 13-15
(Fresh, or frozen  1 lb. in shell
and thawed)
1 1/2 lbs. No Yes Med 18-20
in shell
Clean, soak shells.
Stagger shells that 
are layered.
Cook until shells are 
well opened.
Larger clams need 
maximum time.
Use tongs to remove.
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.
Steam until shells 
are opened.
Arrange in single 
layer; larger quantity must 
be layered.
Larger scallops and/or 
larger amount may take 
maximum time.
Stir at 7 minutes; again at 10 
minutes if not done. Use a 
long handled spoon.
Steam until opaque.
Stagger shrimp that 
are layered.
Stir with long handled spoon 
after 8 minutes and 
11 minutes.
Steam until shells are 
reddish and flesh is opaque.
Stir after 12 and 16 minutes.  
						

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Use Use Water Approx. 
Type Of  Rice Drip  Fill Line  Time 
Seafood/Fish Amount Bowl Tray In Base (Minutes) Tips
Fish Fillets 1/2 lb.  No Yes Lo 10-14
(Fresh, or frozen  (1/4” - 1/2” 
and thawed) thick)
Sole
Flounder
Other favorite fillets
Poached Sole Dijon*1 - 1 1/4 lbs.  Yes No Med 23-38
fillets
*Your favorite  (4-6 fillets of 
fish fillets can  similar size
be substituted  each about 
for sole. 9” L: x 
2 1/2” W)
Steaks 1-1 1/2 lbs.
(Fresh, or frozen 
and thawed)
Halibut 1-2 steaks No Yes Med 23-25
(3/4” - 1”
thick)
Salmon 3-4 steaks No Yes Med 24-30
(3/4” - 1”
thick)
Swordfish 1-2 steaks No Yes Med 22-29
(3/4” - 1”
thick)
Tuna 1-2 steaks No Yes Med 22-26
(3/4” - 1”
thick)
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.
Steam until opaque and flesh
flakes easily.
Gently remove with spatula.
Combine 3 tbs.. lemon 
juice, 2 tbs.. melted butter 
or margarine, 1 small 
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 
flakes easily. 
Makes 2-4 servings.
For all fish steaks —
Spray bottom of Steaming 
Bowl with non-stick cooking 
spray before adding steaks 
for easier removal of fish/for 
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 stops before Timer 
rings, add 1/2 cup water to 
Base and watch closely to 
avoid overcooking.
Carefully remove from 
Steaming Bowl using 
a spatula.
Experiment with others, or 
your favorite. Follow basic 
procedure for fish steaks. 
Watch to prevent 
overcooking. 
						

							18
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 Use Use  Water  Approx. 
Chicken, Number Rice Drip Fill Line Time 
Frankfurters Pieces Bowl Tray In Base (Minutes) Tips
Chicken1 lb. No Yes Med 22-25
Breast, boneless fillets (4 pieces; 
3/4” - 1” at 
thickest part)
1 1/4 - 1/2 lbs. No Yes Med. 25-28
(4 large 
pieces)
Breast, split with bone 1 - 1 1/4 lbs.  No Yes Hi 30-34
(2 pieces)
1 3/4 - 2 lbs. No Yes Hi 37-41
(4 pieces)
Poached Chicken 1 - 1 1/4 lbs.  Yes No Med 32-35
Breast - boneless,  (4 pieces; 
skinless fillets 3/4” - 1” at 
thickest part)
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.
Place in single layer; stagger
smallest piece on top, 
if necessary.
Great for chicken salad 
or soup.
Position as previous. Place 
any small pieces,as may be 
cut from larger pieces, in 
center of Bowl.
Place flesh side down with 
thickest part toward sides of 
Steaming Bowl.
Combine ingredients for 
Poaching Liquid (see below )
in Rice Bowl.
Place chicken pieces in 
liquid with thickest part 
toward sides of Rice Bowl; 
bone side up for pieces
with bone.
Serve poaching liquid with 
cooked chicken, or 
refrigerate for soup stock, 
gravy or sauces. 
						

							19
Weight/Or Use Use  Water  Approx. 
Chicken, Number Rice Drip Fill Line Time 
Frankfurters Pieces Bowl Tray In Base (Minutes) Tips
FrankfurtersAbout 7/8”  No Yes Lo 15-17
Up to 7” long in diameter, 
uncooked
2 lbs. No Yes Lo 17-19
(16-20)
Crisscross and stagger 
franks in layers. For 2 lbs., 
make 3 layers.
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.
 For 2 lbs. franks, heat 
rolls by another method, 
such as in the oven.
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.
Consistency of rice can be varied, if desired.
For drier/firmer rice, decrease specified
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.
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.
Figure F
Liquid 
Dry 
						

							20
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 Drip  Line  Time 
Type of Rice Rice Cold Water Tray In Base (Minutes) Tips
Brown1 cup 1 1/4 cups No Hi 50-52
Regular, 
Long or  1 1/2 cups 2 cups No Hi 54-56
Short Grain
2 1/2 cups 3 cups No Hi 60-62
White1 cup 1 1/2 cups No Med 35-36
Regular, 
Extra Long,  1 1/2 cups 2 cups No Hi 38-39
Long and 
Medium Grain 2 1/2 cups 3 cups No Hi 48-50
Regular,  1 cup 1 2/3 cups No Hi 50-52
Parboiled, 
Long Grain 1 1/2 cups 2 cups No Hi 53-55
2 1/2 cups 3 cups No Hi 61-63
Long Grain and Mix 1 2/3 cups No Hi 57-59
Wild Rice Mix
Regular 
(6 oz. pkg.)
(Two 6 oz. pkgs.) Mix 3 cups No Hi 67-68
Fast cooking  Mix 1 1/2 cups No Lo 22-24
(6 1/4 oz. pkg.)
(Two 5.2 oz. or Mix 3 1/3 cups No Med 36-38
6.25 oz. pkgs.)
Brown Rice
UNCLE BEN’S
®2 cups 2 cups No Lo 24-25
Brand*
MINUTE
®2 cups 1 2/3 cups No Lo 22-24
Brand **
White Rice
UNCLE BEN’S
®2 cups 1 3/4 cups No Lo 20-21
Converted Brand*
Makes about 3 1/2 cups.
Makes about 4 1/2 cups.
 Makes about 7 1/2 cups.
Makes about 3 1/2 cups.
Makes about 4 1/2 cups.
Makes about 8 - 8 1/2 cups.
 Makes about 3 1/2 cups.
Makes about 5 cups.
Makes about 8 cups.
Add 1 tablespoon butter or 
margarine to mix and water 
in Rice Bowl 
before steaming.
After steaming, stir and let 
stand 3-5 minutes.
Makes about 3 1/2 cups.
Makes about 6 1/2 cups.
Makes about 3 cups.
 Makes about 6 cups.
Makes about 4 1/2 cups.
Makes about 3 1/2 cups.
Makes about 4 cups.
Fast Cooking Rice          After steaming, add any seasoning, if desired; stir, cover and let stand 3-5 minutes.
*Registered trademark of Uncle Ben’s Inc.
** Registered trademark of Kraft General Foods Inc.