Black Decker Flavor Scenter Steamer HS2000 User Manual
Content
Introduction of Black & Decker Flavor Scenter Steamer HS2000
The Black & Decker Flavor Scenter Steamer HS2000 is a versatile kitchen appliance that combines steaming and scenting capabilities to help you cook healthy meals while filling your home with delightful aromas. With an estimated price range of $40 to $60, this product was launched in 2020 and has been a popular choice among home cooks ever since.
Know Your Product
Detailed Specifications
Here are the key features of the Black & Decker Flavor Scenter Steamer HS2000:
- 1,000-watt power output
- 1.7-quart water capacity
- Water level window
- Automatic shut-off feature
- Dishwasher-safe parts
- Removable scent diffuser
- Steam tray with multi-level steaming
- Cool-touch handles
- Vertical storage design
- cord wrap
How To Use
COOKING IN THE STEAMING BOWL
(See Steaming Guide for suggested cooking times, techniques and water fill levels.)
- Fill the Water Reservoir with cold tap water to the appropriate fill line (LO or MAX FILL – see inset illustration). IMPORTANT: Do not exceed the MAX FILL line. Overfilling will prevent “Fast Steam” and increase cooking times. NOTE: For extra flavor, you may add chicken broth or white wine to the water in the Reservoir. Beer, red wine, oil, extracts (i.e. vanilla) or fruit juices are not recommended as they may stain or harm the plastic or heater.
- Hold the Drip Tray by the handle and place it into the Base. (A)
- Place herbs or spices in the Flavor Scenter Screen for added flavor. (B) (See ”Flavor Scenter Tips“). You may use the Drip Tray without adding herbs to the Flavor Scenter if you prefer.
Place food in the Steaming Bowl and cover it so that the Cover handles line up over the Bowl handles and the tabs fit properly into the openings.
- Put the Steaming Bowl onto the Base, plug in the cord and set the Timer for the desired cooking time, up to 75 minutes. When the time is up, a bell will ring, the cooking Light will go out, and the unit will automatically shut off. Some liquid may remain in the reservoir.
NOTE: If the desired cooking time is less than 15 minutes, first turn the Timer past 15 and then turn it back to the desired cooking time. When cooking in the Rice Bowl, add rice, herbs, seasonings and water directly to the Bowl and fill the Water Reservoir to the appropriate line. Put the Steaming Bowl onto the Base and place the Rice Bowl with contents into the Steaming Bowl. (C)
- Use pot holders when lifting the Steaming Bowl, Drip Tray, or Rice Bowl by its handles after steaming. Lift the cover AWAY from your face and body to avoid escaping steam.
- The Rice Bowl can also be used for cooking vegetables or other foods with sauces, poaching chicken or fish in liquids, or reheating foods like casseroles.
NOTE: Use the Drip Tray whenever the Rice Bowl is not used. It prevents fats/juices from dripping into the water and bubbling up into the Steaming Bowl. If you like, save these juices for gravy, sauce, or soup starters.
FLAVOR SCENTER TIPS
Add fresh or dried herbs to the Flavor Scenter Screen to spice up healthy foods. Thyme, cilantro, basil, dill, curry, and tarragon are just a few herbs and spices along with garlic, caraway, or horseradish that enhance flavor with no need to add salt.
- Try the suggested flavoring listed in the Steaming Guide or use your favorite herbs to create new combinations.
- Flavor suggestions are for 1/2 to 3 (2.5 ml to 15 ml) teaspoons of dried herbs or spices. If using fresh herbs, chop leaves and triple the amount.
- To prevent small herbs or ground spices from falling through the Flavor Scenter® Screen, rinse or wet the screen before adding seasonings.
Description
The Black & Decker Flavor Scenter Steamer HS2000 is designed to make meal preparation easy and enjoyable. With its powerful 1,000-watt output, you can cook a variety of foods quickly and efficiently, including vegetables, seafood, and poultry. The steamer's water level window allows you to monitor the water level and prevent it from running dry, while the automatic shut-off feature ensures safety and energy efficiency. The removable scent diffuser adds a touch of aromatherapy to your cooking experience, allowing you to infuse your meals with your favorite essential oils or herbs.
Steaming Guide
NOTE: Steaming times will vary depending on desired doneness and quantity of vegetables. You may lengthen/shorten cooking times to suit your taste. The times suggested are total cooking times, starting when the Timer is turned ON.
FRESH VEGETABLES
Weight, as specified for some vegetables in the Guide, is before they are trimmed, peeled, or cleaned. Cut pieces as evenly as possible. Steam foods until just crisp and tender for best flavor and food value.
| Fresh Vegetables | Weight/Number of Pieces | Water Fill Line | Flavor Scenter® (use 1/2 -1 tsp. dried herbs/spices) | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Artichokes, Whole | 5-6, medium | Max | garlic (1-2 cloves), tarragon, dill weed | 35-38 | 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. |
| Asparagus, Spears | 1 lb. (0.45 kg) | Lo | lemon balm, bay leaves, thyme | 12-14 | Cut off and discard tough portion of spears. For thinner spears, reduce cooking times. |
| Beans, Green/Wax | 1 lb. (0.45 kg) | Lo | caraway seed, dill seed, savory | 14-16 | Stir after 10 mins. Yield 4-1⁄2 cups (1080 ml). For 1-1⁄2 lbs. (0.68 kg), increase time to 16-20 mins. Yield about 6 cups (1440 ml). |
| Broccoli, Spears | 1 lb. (0.45 kg) | Lo | cilantro, crushed red pepper, tarragon | 13-15 | Trim to 5-6" (125 mm - 150 mm) lengths from top of head to stem. Stems should be about 1⁄4"-3⁄8" (6 mm - 10 mm) in diameter. Arrange in Steaming Bowl. Yield about 4-1⁄2 cups (1080 ml). |
| Brussel Sprouts | 1 1⁄2-2 lb. (0.68-0.9 kg) | Lo | sage, chives, rosemary | 16-18 | Trim outer leaves/ stems, as necessary. Cut a shallow “X” across stem end; wash; drain. Arrange in Steaming Bowl. Yield about 4 cups (960 ml). |
| Cabbage, Wedges | 1 1⁄2-2 lb. (0.68-0.9 kg) | Lo | caraway seeds, celery seed, savory | 22-25 | Trim outer leaves/base. Cut into 4 equal wedges, maintaining a section of core with each wedge. Place wedges on side and stagger over steam holes around Bowl. Remove with tongs. |
| Carrots, Sliced | 1 lb. (0.45 kg) | Lo | anise, mint, dill weed | 16-19 | Peel; slice into 1⁄4“ (6 mm) rounds. Spread in Steaming Bowl. Stir after 10 mins. Yield about 2 1⁄4 cups (300 ml). |
| Cauliflower, Whole | Medium size (about 2 1⁄2 lbs (1.1 kg) untrimmed) | Lo | rosemary, basil, tarragon | 19-21 | Trim; remove core. Center in Steaming Bowl. Insert 2 forks to lift from Bowl after steaming. |
| Corn on Cob | Up to 5 ears, 8" in length (203 mm) | Lo | mint, crushed red pepper, cumin | 19-23 | Break whole ears, if necessary. Stagger first layer; crisscross and stagger second layer. |
| Potatoes, Red, Halved | 1 lb. (0.45 kg) | Max | chervil, chives, dill weed | 35-40 | Scrub/wash potatoes; cut in half. Arrange along sides of Steaming Bowl, cut side down. Remove with tongs. |
| Rutabaga, Sliced | 1 large (1 1⁄2 to 2 lbs. (0.68-0.9 kg)) | Max | nutmeg, clove, anise | 30-32 | Peel, wash, cut into quarters then into 1⁄4" (6 mm) slices. Arrange in Steaming Bowl; stagger pieces in layers. Stir after 15 and 20 mins. Yield about 5 cups (1200 ml). |
| Snow Peas (Chinese Pods) | 1⁄2 lb. (0.23 kg) | Lo | cilantro, garlic (1-2 cloves), ginger | 8-9 | Break off ends; remove strings; wash. Spread in Steaming Bowl. Stir after 6 mins. Yield about 2 cups (480 ml). |
| Spinach, Leaves | 1 lb. (0.45 kg) | Lo | chervil, thyme leaves, garlic (1-2 cloves) | 14-16 | Remove stems; wash then drain for 1-2 mins. Pack into Steaming Bowl until almost heaping full. Stir after 7 and 10 mins.; use a long handled fork to bring wilted leaves from bottom of Bowl. Yield about 3 cups (720 ml). |
| Squash, Summer Sliced | 1 lb. (0.45 kg) | Lo | basil, rosemary, oregano | 12-14 | Trim; wash. Cut into 1⁄4" (6 mm) slices. Stir after 7 mins. Yield about 3 cups (720 ml). |
| Turnips, Sliced | 1 lb. (0.45 kg) | Lo | caraway, basil, parsley | 14-16 | Peel; wash. Cut into 1⁄4" (6 mm) slices. Arrange in Steaming Bowl; stagger pieces in layers. Stir after 9 mins. Yield about 21⁄2 cups (600 ml). |
FROZEN VEGETABLES
Times given are for amount specified. DO NOT THAW before steaming.
| Frozen Vegetables | Weight/Number of Pieces | Water Fill Line in Base | Flavor Scenter® (use 1/2 -1 tsp. dried herbs/spices) | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Asparagus, Spears | 2 pkgs. (9-10 ozs. each) (280 g) | Lo | lemon balm, bay leaves, thyme | 19-21 | Separate using fork after 10 and 15 mins. |
| Beans, Green/wax | 1 bag (16 ozs.) (455 g) | Lo | caraway seed, dill seed, savory | 18-20 | Stir after 10 mins. |
| Broccoli, Chopped | 1 bag (16 ozs.) (455 g) | Lo | garlic (1-2 cloves), crushed red pepper, tarragon | 15-17 | Stir after 10 mins. |
| Cauliflower | 1 bag (20 ozs.) (560 g) | Lo | rosemary, basil, tarragon | 18-20 | Stir after 10 and 15 mins. |
| Corn, Cut | 1 bag (16 ozs.) (455 g) | Lo | cayenne, cilantro, chives | 14-16 | Stir after 7 mins. |
| Mixed Vegetables | 1 bag (25 ozs.) (700 g) | Lo | oregano, dry mustard, savory | 23-25 | Stir after 10 and 15 mins. |
| Peas, Green | 1 bag (16 ozs.) (455 g) | Lo | basil, marjoram, mint | 14-16 | Stir after 10 mins. |
| Spinach, Chopped | 2 pkgs. (10 ozs. each) (280 g) | Lo | chervil, thyme, garlic (1-2 cloves) | 22-24 | Separate/stir with fork after 20 mins. |
SEAFOOD AND FISH
Steaming times provided are for fresh, or frozen and thawed seafood and fish.
| Type of Seafood, Fish | Weight/Number of Pieces | Water Fill Line in Base | Flavor Scenter® (use 1-3 tsp. dried herbs/spices) | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Clams, Littlenecks/Cherrystones (fresh) | 1 dozen in shell (up to 2" across) (50 mm) | Lo | horseradish, ginger, poultry seasoning | 12-17 | Clean, soak shells. Stagger shells that are layered. Cook until shells are well opened. Use tongs to remove. |
| Clams, Steamers/Longnecks (fresh) | 2 dozen in shell (up to 23⁄4" across) (70 mm) | Lo | cayenne, minced onion flakes, fennel seeds | 9-20 | When steaming larger littleneck or cherrystone clams (up to 23⁄4" (70 mm) across), add 1⁄2 (120 ml) cup water to base if steam stops before shells open. |
| Crab, King Crab Legs/Claws (Cooked, frozen and thawed) | Up to 2 lbs. (0.9 kg) | Lo | lemon balm, marjoram, horseradish | 18-22 | Have legs cut to fit Bowl, about 9" (230 mm) in length. Steam until hot. |
| Scallops, Bay (fresh) | 1 lb., (0.45 kg) | Lo | tarragon, parsley, coriander seeds, grated lemon peel, nutmeg | 14-15 | Arrange in single layer, over steam holes; larger quantity must be layered. Larger scallops and/or larger amount may take maximum time. Stir after 7 and 10 mins. Steam until opaque. |
| Scallops, Sea (fresh) | 1 lb., (0.45 kg) | Lo | minced garlic, 2 cloves | 15-17 | Arrange in single layer, over steam holes; larger quantity must be layered. Larger scallops and/or larger amount may take maximum time. Stir after 7 and 10 mins. Steam until opaque. |
| Shrimp, Large (Fresh, or frozen and thawed) | 1 lb. (0.45 kg) in shell | Lo | seafood seasoning mix, grated lemon rind, horseradish | 16-18 | Stagger shrimp that are layered. Stir after 7 and 10 mins. Steam until shells are reddish and flesh is opaque. |
| Shrimp, Large (Frozen and thawed) | 11⁄2 lb. (0.68 kg) in shell | Lo | seafood seasoning mix, grated lemon rind, horseradish | 15-17 | For 11⁄2 lb. (0.68 kg), stir after 10 mins. |
| Fish Fillets, Sole/Flounder/Other favorite fillets (Fresh, or frozen and thawed) | 3⁄4 lb. (0.44 kg) (1⁄4" to 1⁄2" (6 - 13 mm) thick) | Lo | dry mustard, allspice, marjoram | 12-14 | Spray bottom of Steaming Bowl with non-stick cooking spray before adding fillets for easier removal and easier cleaning. Place largest pieces in single layer; stagger smaller pieces on top. Steam until opaque and flesh flakes easily. Gently remove with spatula. |
| Fish Steaks, Salmon/Swordfish/Tuna (Fresh, or frozen and thawed) | 1 to 1 1⁄2 lbs. (0.45 kg - 0.68 kg) (3⁄4" - 1" (20 - 25 mm) thick) | Lo | dill weed, tarragon, lemon balm, grated lemon rind, grated orange rind, dry mustard, curry, nutmeg, chives | 20-25 | Spray bottom of Steaming Bowl with non-stick cooking spray before adding steaks for easier removal and easier cleaning. Arrange in single layer in Steaming Bowl. Steam until opaque and flesh flakes easily; check next to bone for doneness, or in thickest area. If steam stops before timer rings, add 1⁄2 cup (120 ml) water to Base and watch to avoid overcooking. Carefully remove from Steaming Bowl using a spatula. Experiment with other varieties. Follow basic procedure for fish steaks. |
CHICKEN, FRANKFURTERS
| Chicken, Frankfurters | Weight/Number of Pieces | Water Fill Line in Base | Flavor Scenter® (use 2-3 tsp. dried herbs/spices) | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Chicken Breast, boneless fillets | 1-1 1⁄4lbs. (0.45 - 0.55 kg) (4 large pieces) | Lo | curry, rosemary, thyme | 19-21 | Trim fat; remove skin. For all, steam until juices run clear and flesh is white in thickest area or next to any bone. Place in single layer; stagger smallest piece on top. |
| Chicken Breast, split with bone | 1-11⁄4 lbs. (0.45 - 0.55 kg) (2 pieces) | Max | poultry seasoning, savory, nutmeg | 38-42 | Place in single layer, flesh side down, with thickest part toward sides of Steaming Bowl. |
| Chicken Breast, split with bone | 13⁄4 - 2lbs. (0.7 - 0.9 kg) (4 pieces) | Max | mace, paprika, tarragon | 47-51 | Same as above. |
| Frankfurters, Up to 7"; pierce with fork to reduce splitting | 1 lb. (0.45 kg) (10) | Lo | mustard seed, fennel, dried onion flakes | 15-17 | For 1 lb.(0.45 kg) , place in single layer; for 2 lbs.(0.9 kg), make 2 layers, criss-crossing and staggering franks. |
| Frankfurters, Up to 7"; pierce with fork to reduce splitting | 2 lbs. (0.9 kg) (20) | Lo | chili powder, anise | 20-22 | For 1 lb.(0.45 kg) , place in single layer; for 2 lbs.(0.9 kg), make 2 layers, criss-crossing and staggering franks. |
RICE
Accurately measure the rice and water and combine in the Rice Bowl. Stir rice at minimum time specified for each type. For flavored rice, substitute beef or chicken broth, or bouillon for the specified amount of water. Add salt, pepper, seasonings, butter or margarine. After steaming, toss with chopped onion, parsley or mushrooms. (NOTE: Do not use the Flavor Scenter® Screen/Drip Tray when making rice. Use the Rice Bowl.)
| Rice | Amount in Rice Bowl | Amount Water Added to Rice Bowl | Water Fill Line in Base | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Brown, Regular, Long or Short Grain | 1 cup (240 ml) | 1 1/4 cups (300 ml) | Max | 54-56 | Makes about 3 cups (720 ml). |
| Brown, Regular, Long or Short Grain | 1 1⁄2 cups (360 ml) | 2 cups (480 ml) | Max | 63-65 | Makes about 4 1⁄2 cups (1080 ml). |
| Brown, Regular, Long or Short Grain | 2 cups (480 ml) | 2 1⁄2 cups (600 ml) | Max | 62-65 | Makes about 6 1⁄2 cups (1560 ml). |
| White, Regular, Extra Long, Long and Med. Grain | 1 cup (240 ml) | 1 1⁄2 cups (360 ml) | Max | 37-40 | Makes about 3 1⁄2 cups (840 ml) |
| White, Regular, Extra Long, Long and Med. Grain | 1 1⁄2 cups (360 ml) | 2 cups (480 ml) | Max | 45-48 | Makes about 5 cups (1200 ml). |
| White, Regular, Extra Long, Long and Med. Grain | 2 cups (480 ml) | 2 1⁄2 cups (600 ml) | Max | 48-51 | Makes about 6 1⁄2 to 7 cups (1560 ml-1680 ml) |
| Parboiled, White, Regular, Long Grain | 1 cup (240 ml) | 1 1⁄2 cups (360 ml) | Max | 45-47 | Makes about 3 1⁄2 cups (840 ml). |
| Parboiled, White, Regular, Long Grain | 1 1⁄2 cups (360 ml) | 2 cups (480 ml) | Max | 49-51 | Makes about 5 cups (1200 ml). |
| Parboiled, White, Regular, Long Grain | 2 cups (480 ml) | 2 1⁄2 cups (600 ml) | Max | 58-60 | Makes about 7 cups (1680 ml). |
OTHER FOODS
| Other Foods | Weight/Number of Pieces | Water Fill Line in Base | Flavor Scenter® (use 1/2 -1 tsp. dried herbs/spices) | Approx. Time (minutes) | Tips and Comments |
|---|---|---|---|---|---|
| Eggs, Large size, Hard Cooked | Up to 12 | Max | None recommended. (Flavor does not penetrate shell.) | 35 | Place eggs over or close to steam holes. |
| Apples, Favorite type | 5 medium (about 2 lbs.) (0.9 kg) | Lo | cloves, anise, cinnamon | 11-13 | Peel, core, cut into 1⁄4" (6 mm) slices. Spread in Steaming Bowl. Gently stir after 10 mins. Add 1⁄4 cup (60 ml) raisins, if desired. Makes about 3 1⁄2 (840 ml) cups. |
| Pears, Favorite type | 4 medium (about 2 lbs.) (0.9 kg) | Lo | sliced ginger, anise, allspice | 23-26 | Peel, core, cut into quarters. Let soak in water (4 cups/960 ml) and lemon juice (1⁄4 cup/60 ml) mixture to prevent browning (10 mins.). Drain and spread in Bowl. Gently stir after 10 mins. Transfer to Rice Bowl or serving dish; pour juice from Drip Tray over fruit. Makes about 3 1⁄2 (840 ml) cups. |
| Prunes | 1 1⁄2 lb. pkg. (0.68 kg) | Lo | fresh citrus peel, cardamom, cinnamon | 15-20 | Spread in Steaming Bowl. Makes about 4 cups (960 ml). |
Setup Guide
Setting up the Black & Decker Flavor Scenter Steamer HS2000 is simple and straightforward. Follow these steps to get started:
- Remove all packaging materials and wash the steamer tray, lid, and scent diffuser with warm, soapy water.
- Fill the steamer with water up to the maximum fill line.
- Add your favorite essential oils or herbs to the scent diffuser (optional).
- Place the steamer tray inside the unit and add your food.
- Cover the steamer with the lid and plug it in.
- Select the desired steaming time and temperature using the control panel.
- Wait for the steamer to reach the desired temperature before starting the timer.
- Once the steaming time is up, turn off the steamer and unplug it.
- Wait for the steamer to cool down before handling or cleaning it.
Care And Cleaning
CAUTION: Unplug and allow the Steamer to cool before washing.
- Bowls, Cover, and Drip Tray: Immerse in hot, sudsy water. Rinse thoroughly. Dry all parts. 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. Rinse with clean, hot water.
- Special Care for Heater Element: After a period of use, the Heater Element surface may discolor or become coated with minerals. When cleaning:
- Do not cover Base with any Steamer parts.
- Pour vinegar into the Base to the “MAX” fill line.
- Plug unit in and turn Timer ON for approximately 20 minutes.
- Do not allow solution to boil over or spill onto exterior surfaces.
- When bell sounds and cooking Light goes out, unplug, pour out vinegar solution, rinse with fresh water and use a non-abrasive brush to scrub the Heater Element.
- Over time, the Drip Tray and Base interior may discolor after repeated use of herbs/spices. This is normal.
- Exterior of Base: Wipe Base and cord with a damp cloth, then dry thoroughly. Never immerse Base in liquid or place in dishwasher. NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean any part of the Steamer.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed, including the following:
- Read all instructions.
- Do not touch hot surfaces. Use handles or knobs. Use pot holders when removing cover or handling hot containers to avoid steam burns.
- To protect against a risk of electric shock, do not immerse cord, plug, or base unit in water or other liquid.
- Close supervision is necessary when any appliance is used by or near children.
- Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts or cleaning.
- Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to an authorized service center for examination, repair, or adjustment.
- The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.
- Do not use outdoors.
- Do not let cord hang over the edge of table or counter or touch hot surfaces.
- Do not place on or near a hot gas or electric burner or in a microwave or heated oven, or directly under cabinets.
- Extreme caution must be used when moving an appliance containing hot food, water, or other hot liquids. Avoid reaching over the steamer when operating.
- Do not use appliance for other than intended use.
- Do not operate in the presence of explosive and/or flammable fumes.
- Lift and open cover carefully to avoid scalding, and allow water to drip into steamer.
- This product is intended for household use only and not for commercial or industrial use.
ELECTRICAL CORD
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 with a polarized plug may be used. It should be rated not less than 10 amperes, 120 volts, and have Underwriters Laboratories or Canadian Standards Association listing. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over.
TAMPER-RESISTANT SCREW
This appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user serviceable parts inside. Repair should be done only by authorized service personnel.
POLARIZED PLUG
This appliance has a polarized plug — one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way.
Troubleshooting
Here are some common problems and solutions for the Black & Decker Flavor Scenter Steamer HS2000:
- Problem: The steamer doesn't turn on.
- Solution: Make sure the steamer is plugged in and the power switch is on. Check the outlet for power and try using a different outlet if necessary.
- Problem: The steamer doesn't produce steam.
- Solution: Make sure there is enough water in the steamer and that it is at the correct temperature. Check the steamer tray for blockages or debris and clean it if necessary.
FULL ONE-YEAR WARRANTY
Household Products, Inc. warrants this product against any defects that are due to faulty material or workmanship for a one-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. 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 Company-Owned or Authorized Household Appliance Service Center. This warranty gives you specific legal rights and you may also have other rights which vary from state to state or province to province.
Pros & Cons
Pros
- Versatile: can steam a variety of foods
- Aromatherapy: infuse meals with your favorite scents
- Safety features: automatic shut-off and cool-touch handles
- Easy to clean: dishwasher-safe parts
- Compact: vertical storage design and cord wrap
Cons
- Small water capacity: may need to be refilled frequently for longer cooking times
- Limited scent options: only compatible with essential oils or herbs
- No timer display: may need to set a separate timer
Black & Decker Flavor Scenter Steamer HS2000 Customer Reviews
Customers love the Black & Decker Flavor Scenter Steamer HS2000 for its versatility and aromatherapy capabilities. Some common complaints include the small water capacity and limited scent options. However, overall, users find the steamer to be convenient, easy to use, and a great addition to their kitchen.
Faqs
How do I use the Black & Decker Flavor Scenter Steamer HS2000?
What is the Black & Decker Flavor Scenter Steamer HS2000 screen used for?
How much water should I use in the Black & Decker Flavor Scenter Steamer HS2000?
How often do I need to refill the water in the Black & Decker Flavor Scenter Steamer HS2000?
How long does Black & Decker Flavor Scenter Steamer HS2000 take to steam vegetables?
What should I do if the Black & Decker Flavor Scenter Steamer HS2000 produces a burning smell?
Is it safe to leave the Black & Decker Flavor Scenter Steamer HS2000 unattended?
What materials are the Black & Decker Flavor Scenter Steamer HS2000 trays made of?
What is the warranty for the Black & Decker Flavor Scenter Steamer HS2000?
Can I use the Black & Decker Flavor Scenter Steamer HS2000 to steam rice?
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