HS900 - Steamer BLACK & DECKER - Free user manual and instructions

Device type	Jigsaw
Power	650 W
Cutting speed	0-3000 strokes/min
Cutting depth in wood	80 mm
Cutting depth in steel	10 mm
Blade type	T-shank blade
Weight	2.5 kg
Usage	Ideal for curved and straight cuts in various materials
Maintenance	Clean regularly, check the condition of blades and filters
Safety	Wear safety glasses and gloves, unplug after use
Included accessories	Saw blades, cutting guide
Warranty	2 years

Frequently Asked Questions - HS900 BLACK & DECKER

How do I turn on the BLACK & DECKER HS900?

To turn on the BLACK & DECKER HS900, plug the device into a power outlet and press the power button located on the body of the device.

What should I do if the BLACK & DECKER HS900 does not heat up?

Check that the device is properly plugged in and that the outlet is working. Also make sure the thermostat is set to an appropriate temperature.

How do I clean the BLACK & DECKER HS900?

Unplug the device and let it cool down. Use a soft, damp cloth to clean the surface. Do not immerse the device in water.

Is the power cord replaceable?

No, the power cord is not replaceable. If the cord is damaged, please contact customer service for assistance.

What is the warranty for the BLACK & DECKER HS900?

The BLACK & DECKER HS900 is generally covered by a 2-year warranty from the date of purchase. Please check the specific conditions in the user manual.

How to resolve overheating issues?

If the device overheats, turn it off immediately and unplug it. Let it cool completely before restarting. Also check that the vents are not blocked.

What should I do if the BLACK & DECKER HS900 makes a strange noise?

If you hear an unusual noise, turn off and unplug the device. Check that no objects are stuck in the fans or internal components. If the problem persists, contact customer service.

Can I use the BLACK & DECKER HS900 outdoors?

No, the BLACK & DECKER HS900 is designed for indoor use only. Do not use it outdoors or in wet conditions.

USER MANUAL HS900 BLACK & DECKER

Flavor Scenter Steamer Plus™

Food/Rice Cooker (English, see page 2)

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U.S.A./CANADA 1-800-231-9786

MEXICO 9-1-800-50833

http://www.householdproductsinc.com

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 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.

SAVE THESE INSTRUCTIONS

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.

1. Cover with Tabs
2. Rice Bowl
3. Steaming Bowl
4. Drip Tray
5. Steaming Guide (on back of unit)
6. Base
7. Light
8. Timer
9. Flavor Scenter Screen
10. Heater Element
11. Water Reservoir with Fill Marks

Technical diagram of a mechanical device with numbered components labeled 10 and 11

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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.

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, Canadian Standards Association (CSA), or NOM listing.

How To Use

COOKING IN THE STEAMING BOWL

(See Steaming Guide for suggested cooking times, techniques and water fill levels.)

1. Fill the Water Reservoir with cold tap water to the appropriate fill line.

NOTE: For extra flavor, you may add lemon juice, broth, or white wine to the water in the Reservoir. Do NOT use beer, red wine, oil, extracts (i.e., vanilla) or fruit juices in the Reservoir as they may stain.

1. Hold the Drip Tray by the handle and place it into the Base. (Figure A)

Drip Tray Base

Figure A

Flavor Scenter Screen

Figure B

Steaming Bowl Cover

Figure C

1. Place herbs in the Flavor Scenter Screen for added flavor. (Figure B) (See "Flavor Scenter Tips"). You may use the Drip Tray without adding herbs to the Flavor Scenter if you prefer.

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.

1. 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.

2. Put the Steaming Bowl onto the Base, plug in 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 will remain in the Reservoir.

CAUTION: Always use pot holders to remove the Cover. Be sure to lift the Cover away from your face and body to avoid escaping hot steam.

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.

1. The adjustable Bowl Divider lets you steam two foods at once. However, different foods may require different steam times. See "Bowl Divider Tips."

2. The Cover can be turned over and used as a trivet for the Steaming Bowl. (Figure C) Unplug, remove the Steaming Bowl, and place on the inverted Cover.

3. 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.

NOTE: Do NOT use the Drip Tray or Flavor Scenter Screen with the Rice Bowl.

1. 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.

2. Use pot holders, when lifting the Steaming Bowl, Drip Tray, or Rice Bowl by its handles after steaming.

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. When using the Flavor Scenter Screen:

■Try the suggested flavoring in the Steaming Guide or use your favorite herbs.
■ Flavor suggestions are for 1/2 to 3 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.

BOWL DIVIDER TIPS

• Always place the Divider in the Steaming Bowl before you start steaming, even if empty and food is to be added later.
• If steaming foods with different water levels, use the higher level.
• Place larger amounts of food (3 cups or less) in the Bowl and smaller amounts (2 cups or less) in the Divider.
• Foods can be started at the same time or added to the Divider later (see "Steaming Guide".)
• Check doness often. Cooking times may be different from when the Divider is not used.
• If food in the Divider is done first, use a pot holder, open the Cover away from you to avoid escaping steam, and remove the Divider.

Care Guide

CLEANING

CAUTION: Unplug and allow the Steamer to cool before washing.

■ Bowls, Cover, Divider, and Drip Tray: Wash in hot, sudsy water. Rinse and 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 pad to clean the interior. Rinse with clean, hot water.
■ Special Care for Heater Element: After a while, the Heater surface may discolor. Do not cover Base with any Steamer parts while cleaning. To clean:
- Pour vinegar into the Base to the "Hi" 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, and use a non-abrasive brush to scrub the Heater Element. Rinse with fresh water.

■Over time, there may be some discoloration of the Drip Tray and interior of the Base 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.

STEAMING GUIDE

NOTE: Suggested steaming times will vary depending on desired done-ness and quantity used; 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 for vegetables in the Guide is before they are trimmed, peeled, or cleaned. Cut pieces evenly. Steam foods until just crisp, for best flavor and food value.

Fresh Number Vegetables Pieces in Base dried herbs/spices	Weight/or Fill Line (use 1/2-1 tsp. Time Tips and minutes)	Suggested Flavorings for Flavor Scenter	Approx.
Artichokes, 5-6 Whole medium	Hi garlic (1-2 cloves)	tarragondill weed	each	■ Trim top, tips and bottom so sits flat.■ Pull open slightly and soak in water (10 mins.) to clean.■ Use tongs to remove from Steaming Bowl.
Asparagus, SpearsBeans, -Green/wax cut or whole	1 lb. (.45kg)(about 12 "13mm)diameter1 lb. (.45 kg)1 12 lbs. (.68 kg)	LoLoLo	lemon balm bay leaves thymecaraway seed dill seed savory	14-1716-1819-21■ Cut off and discard tough portion of spears.■ Trim to 8" (20 cm) or less.■ For over 12 lb., (.23kg) place half of spears in single layer; criss-cross remaining in second layer.■ For thinner spears, reduce cooking times.■ Stir after 10 mins.■ Yield 4 cups■ Yield about 5 cups for 1 12 lbs. (.68kg)
Broccoli, -Spears	1 lb. (.45 kg)1-1/2 lb(.68 kg)	Lo	cilantro crushed red pepper tarragon	13-1514-16■ Trim to 4" (10 cm)length from top of head to stem. Stems are about 12 " - 38 " in (6-10 mm) diameter■ Arrange over Steaming Bowl.■ Yield about 4 cups.■ Same as above.■ Yield about 6 cups.
Brussel Sprouts	1 lb. (.45 kg)	Med	sage chives rosemary	18-20■ Trim outer leaves / stems, as necessary.■ Cut a shallow "X" across stem end; wash; drain.■ Arrange in Steaming Bowl.■ Yield about 3 12 cups.
Cabbage	1-1/2 - 2 lbs. (.68-0.9 kg)(about 1/2 avg. head)	Med	caraway seeds celery seed savory	20-23■ 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.
Carrots	1 lb. (.45 kg)	Lo	anise mint dill weed	16-19■ Peel; slice into 14 " (6 mm) rounds.■ Spread in Steaming Bowl.■ Stir after 10 mins.■ Yield about 2 12 cups.

Fresh Number Vegetables Pieces	Weight/or Fill Line (use 1/2-1 tsp. Time Tips and herbs/spices)	Water -1 tsp. Time Tips and (minutes)	Suggested Flavoring for Flavor Scenter	Approx.
Cauliflower-whole head	Medium size (about 21⁄2 lbs. (1.1 kg) untrimmed)	Med	Rosemary basil tarragon	18-20	■ Trim; remove core.■ Center in Steaming Bowl.■ Insert 2 forks to lift from Bowl after steaming.
Flowerets	Medium size (about 8 cups)	Med		23-25	■ Cut flowerets to about 2" (5 cm) diameter.■ Layer loosely.■ Stir after 15 mins.■ Yield about 6 cups.
Potatoes Halved	1 lb. (.45 kg) about 4 medium2 lbs. (.9 kg) Hi about 7-8 medium	Med	chervil chives dill weed	30-35	■ Scrub/wash potatoes; cut in half■ Arrange along sides of Steaming Bowl, cut side down.■ Remove with tongs.■ Prepare and arrange in Steaming Bowl as described.
Rutabaga	1 lb.-11⁄2 lbs (.45-.68 kg)	Med	nutmeg clove anise	25-27	■ Peel; wash. Cut into quarters, then into 3⁄4" (6 mm) slices.■ Arrange over Steaming Bowl surface; stagger pieces in layers.■ Stir after 10 and 15 mins.■ Yield about 3 cups.
Snow Peas (Chinese Pods)	1⁄2 lb. (.23 kg)	Lo	cilantro garlic (1-2 cloves) ginger	9-10	■ Break off ends; remove strings; wash.■ Spread in Steaming Bowl.■ Stir after 7 mins.■ Yield about 2 cups.
Spinach	1 lb. (.45 kg)	Lo	chervil thyme garlic (1-2 cloves)	12-14	■ Remove stems; wash then drain leaves for 1-2 mins.■ Pack into Steaming Bowl; until almost full.■ Stir after 7 & 10 mins. use a long-handled fork to bring wilted leaves from bottom of Bowl.■ Yield about 3 cups.
Squash Yellow and Zucchini	1 lb. (.45 kg) medium size	Lo	basil rosemary oregano	14-16	■ Trim, wash/cut into 1⁄2" (6mm)slices.■ Stir after 9 mins.■ Yield about 3 cups.
Turnips	1 lb. (.45 kg) (about 5-6 small)	Lo	caraway basil parsley	14-16	■ Wash/cut into 1⁄2" (6mm)slices.■ Arrange in Steaming Bowl, stagger pieces in layers.

FROZEN VEGETABLES

Times given are for one box or bag of the size specified. DO NOT THAW before steaming.

Frozen Number Vegetables Pieces	Weight/or Fill Line (use 1/2 -1 tsp. Time Tips and in Base dried herbs/spices)	Water	Suggested Flavorings for Flavor Scenter (minutes) Comments	Approx.
Asparagus, – Spears	2 pkgs. (9-10 ozs.) 250-280 g each	Med	lemon balm bay leaves thyme	21-23	■ Separate/stir using fork after 10 & 15 mins.
Frozen Number Vegetables Pieces in Base dried herbs/spices	Weight/or Fill Line (use 1/2 -1 tsp. Time Tips and Minutes)	Water	Suggested Flavorings for Flavor Scenter	Approx.
Beans, - Green/wax cut or whole	1 bag (16 ozs.) 450 g	Med	caraway seed dill seed savory	22-24	■ Stir after 15 mins.
Broccoli - Cuts	1 bag (16 ozs.) 450 g	Med	garlic (1-2 cloves) crushed red pepper tarragon	20-22	■ Stir after 15 mins.
Cauliflower	1 bag (20 ozs.) 560 g	Lo	rosemary basil tarragon	18-20	■ Stir after 10 mins.
Corn - Cut (16 ozs.)	1 bag 450 g	Lo cilantro	cayenne chives	13-15	■ Stir after 10 mins.
Mixed Vegetables	1 bag (28 ozs.) 780 g	Med	oreganodry mustard savory	23-25	■ Stir after 15 and 20 mins.
Peas - Green	1 bag (16 ozs.) 450 g	Lo	basil marjoram mint	14-16	■ Stir after 10 mins.
Spinach - whole leaf	2 pkgs.. (10 ozs. each) 280 g	Med	chervil thyme garlic (1-2 cloves)	24-26	■ Separate/stir with fork after 20 mins.

SEAFOOD AND FISH

Steaming times provided are for fresh or frozen (and thawed) fish. Clean as appropriate.

Type of Seafood, Fish	Weight/or Number Pieces in B	Water Flavor Fill Line Base dried herbs	Suggested Flavorings for Scenter Approx. (use 1-3 tsp./spices) (minutes) Comments	Time	Tips and
Clams– Littlenecks,Cherrystones(fresh)– Steamers,Longnecks(fresh)	1 dozen in shell (up to 2"/5 cm across)1 dozen in shell (up to 23⁄4"/7 cm across)	LoLo	horseradish ginger poultry seasoningcayenne minced onion flakes fennel seeds	11-179-18	■ Clean, soak shells.■ Stagger shells that are layered.■ Cook until shells are opened.■ Use tongs to remove.■ To steam larger littleneck or cherrystone clams (up to 23⁄4"/7 cm across), use “Med” water level; steam 1 dozen at a time; stir after 15 mins.
Scallops(fresh)– Bay– Sea	1 lb., shucked (.45 kg)1 lb.,shucked (.45 kg)(up to 1"/25 mm thick)	LoLo	tarragon parsley coriander seeds grated lemon peel nutmeg minced garlic, 2 cloves	12-1413-16	■ Arrange in single layer, over steam holes as much as possible; larger quantity must be layered.■ Larger scallops and/or larger amount may take maximum time.■ Stir after 7 and 10 mins.■ Steam until opaque.
Type of Weight /or Water Flavor Scenter Approx.Seafood, Number Fill Line (use 1-3 tsp. Time Tips and Fish Pieces in Base dried herbs/spices) (minutes) Comments
Shrimp(Fresh, or (1 lb./.45 kg frozen and thawed)	Large(.45 kg in shell)Large (1 12 lb./.68 kg in shell)	LoMed	seafood seasoning mixgrated lemon rind horseradish	12-1418-20	■ Stagger shrimp that are layered.■ Stir after 7 and 10 mins.■ Steam until shells are reddish and flesh is opaque.■ For 112 lbs./.68 kg, stir after 10 and 15 mins.
Fish Fillets(Fresh, or frozen and thawed)- Sole- Flounder- Other favorite fillets	12 lb.(.23 kg)( 14 " to 12 /6- 13 mm thick)	Lo	dry mustard allspice marjoram	9-11	■ 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 any smaller pieces on top.■ Steam until opaque and flesh flakes easily.■ Gently remove with spatula.
Steaks(Fresh, or (.45 kg frozen and thawed)- Salmon	1 to 112 lbs.(.45 kg - .68 kg)3 - 4 steaks Med( 34 " - 1"/19-25 mm thick)	dill	weed 22-24tarragon lemon balm	19-21	■ Spray bottom of Steaming Bowl with non-stick cooking spray before adding steaks for easier removal of fish and 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 12 cup/120 ml water to Base & watch closely to avoid overcooking.■ Carefully remove from Steaming Bowl using a spatula.■ Experiment with other varieties. Follow basic procedure for fish steaks.■ Watch to prevent overcooking.
- Swordfish-Tuna	1-2 steaks( 34 " - 1"/19-25 mm thick)1-2 steaks( 34 " - 1"/19-25 mm thick)	MedMed	grated lemon rind grated orange rind dry mustardcurry nutmeg chives

CHICKEN, FRANKFURTERS

Chicken, Number Fill Line (use Pieces in B)	Weight/or	Water 2-3 tsp. Time Tips andase dried herbs/spices) (minutes) Comments	Suggested Flavorings for Flavor Scenter	Approx.
Chicken (trim fat; remove skin.)					■ For all, steam until juices run clear and flesh is white in thickest area or next to any bone.
– Breast 1 boneless fillets	14 - 12 lbs./ .56 - .68 kg(4 large pieces)	Med	curry rosemary thyme	22-24	■ Place in single layer; stagger smallest piece on top, if necessary.
– Breast, 1-1 split with bone	14 lbs. .45 - .56 kg(2 pieces)	Hi	poultry seasoning savory nutmeg	32-35	■ Place in single layer, flesh side down, with thickest part toward sides of Steaming Bowl.
	1 14 - 2 lbs. .70 - .90 kg(4 pieces)	Hi	mace paprika taragon	36-39	■ Place in single layer, flesh side down, with thickest part toward sides of Steaming Bowl.
Frankfurters	Weight/or Number Pieces	Water Fill Line in Base	Suggested Flavorings for Flavor Scenter (use 2-3 tsp. dried herbs/spices)	Approx. Time (minutes)	Tips and Comments
Frankfurters, Up to 7"/17 cm long, pierce with fork to reduce splitting	1 lb. (8).45 kg	Lo	mustard seed fennel dried onion flakes	13-15	■ Crisscross and stagger franks in layers. For 2 lbs./.90 kg, make 3 layers.
	2 lbs. (16).90 kg	Lo	caraway seeds chilli powder anise	21-23

RICE

Use a measuring cup to measure the rice and water that are combined in the Rice Bowl. Check doneness and consistency of rice at minimum time specified and stir.

For flavored rice, use beef, chicken, or vegetable broth instead of the suggested amount of water that is combined with rice. Add spices/seasonings to the Bowl before steaming. Toss with chopped onion, parsley or mushrooms.

Rice Rice Bowl	Amt Rice in Added to Rice Bowl Line in Base (minutes) Comments
Brown 1 cup 1– Regular,Long orShort Grain		14 cup	Hi	50-52	■ Makes about 3 cups.■ Makes about 412 cups.■ Makes about 712 cups.
	112 cup	2 cups	Hi	54-56
	212 cups	3 cups	Hi	60-62
White– Regular,Extra Long,Long and MediumGrain	1 cup 1	12 cup	Med	35-36	■ Makes about 312 cups.■ Makes about 5 cups.■ Makes about 8 - 812 cups.
	112 cup	2 cups	Hi	40-42
	212 cups	3 cups	Hi	48-50
Parboiled White– Regular,Long Grain	1 cup	123 cup	Hi	48-50	■ Makes about 312 cups.■ Makes about 5 cups.■ Makes about 8 cups.
	112 cups	2 cups	Hi	51-53
	212 cups	3 cups	Hi	60-62

OTHER FOODS

Other Foods	Weight/or Number Pieces	Water Fill Line in Base	Suggested Flavorings for Flavor Scenter (use 1/2 -1 tsp. dried herbs/spices)	Approx. Time (minutes)	Tips and Comments
Eggs, Large size, – Hard Cooked	Up to 12	Med	None recommended. (Flavor does not penetrate shell.)	35	■ Place eggs over or close to steam holes.
Apples – Favorite type	4 medium (about 1 to 1 12 lbs./.45 - .68 kg)	Lo	cloves anise cinnamon	13-15	■ Peel, core/cut into 14 /6mm slices ■Spread in Steaming Bowl. ■ Add 14 cup/60 ml raisins, if desired ■Makes about 2 cups.
	Weight/or Water Flavor Scenter Approx. Other Number Fill Line (use 1/2 -1 tsp. Time Tips and Foods Pieces in Base dried herbs/spices) (minutes) Comments		Suggested Flavorings for
Pears	4 medium (about 2 lbs. .90 kg)	Lo	sliced ginger anise allspice	10-12	■ Peel, core, slice. ■ Spread in Steaming Bowl. ■ Eat immediately or sprinkle with lemon juice to prevent browning. ■ Makes about 212 cups.
Prunes	1 lb. pkg. (.45 kg)	Lo	fresh citrus peel cardamom cinnamon	12-18	■ Spread in Steaming Bowl. ■ Makes about 3 cups.

Need Help?

SERVICE OR REPAIR

Service, if necessary, must be performed by a Black & Decker Company-Owned or Authorized Household Appliance Service Center. The Service Center nearest you can be found in the yellow pages of your phone book under "Appliances-Small-Repairing."

If mailing or shipping your Can Opener, pack it carefully in any sturdy carton with enough material to prevent damage. 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.

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. Answers to any questions regarding warranty or service locations may be obtained by calling Consumer Assistance and Information toll free: 1-800-231-9786.

* BLACK & DECKER is a trademark of The Black & Decker Corporation, Towson, Maryland, USA

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ENCHUFE POLARIZADO

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FICHE POLARISÉE

Household Products Limited de

Listed by Underwriters Laboratories Inc.

NOM Approved

Product made in People's Republic of China

Copyright © 1991 -1999 Household Products, Inc.

Pub. No. 168633-40-RV01

Printed in People's Republic of China

NOM·ANCE

Enlistado por Underwriters Laboratories, Inc.

Aprobado por NOM

IMPORTADOR-Household Products Limited de México