Owner's Manual

3. Close lid Over steamer (DO NOT place basket on
steamer before closing lid).
4. Turn burner on high until water is at a slight boil.
5. Open lid and place angel hair pasta in boiling
water.
6. Continue to boil water, stirring pasta occasionally
to keep from clumping up.
7. After 5 minutes, place shrimp in steamer basket
and sprinkle with black pepper.
8. Open lid, place basket on tray and close lid.
9. Continue to Steam until shrimp turn pink and are
cooked completely.
10. Remove Basket and dump shrimp into serving bowl.
11. Place basket over water drain. Remove tray with
water/pasta from burner and use. basket to strain
pasta. Dump pasta into serving bowl.
12. Add Alfredo sauce to serving bowl and stir. Serve.
Steamed Asparagus
Ingredients
• 1 bundle fresh asparagus
• 1 cup lemon juice
• 1 teaspoon salt
• 2 garlic cloves
Directions
1. Cut woody ends from asparagus.
2. Remove skin from garlic and crush under knife.
3. Pour lemon juice into Steamer Tray. Fill rest of
steamer with water. Add salt.
4. Close lid over steamer.
5. Turn burner on high until steam is seen escaping
from holes in lid.
6. Turn burner to medium and place asparagus in
steamer basket and sprinkle crushed garlic over
asparagus. Open lid and place steamer basket
into tray. Close the cover. Take care that lemon
juice does not scorch.
7. Reduce heat to a simmer and steam until crisp-
tender. Time will vary depending on thickness of
spears, and preferences of chef. Check at 5 minute
intervals
8. Remove spears and serve.
Steamed Scallops
Ingredients
• ½ lbs. scallops
• 1 cup lemon juice
• 1 teaspoon garlic, crushed
Directions
1. In a small bowl mix together the scallops and 1/2
cups lemon juice and garlic.
2. Fill steamer tray with water. Add salt to water.
Close the lid over steamer.
3. Turn burner on high until steam is seen escaping
from holes in back of lid.
4. Turn burner to medium, open lid and place scallops
into steamer basket, being sure to keep spacing
between food pieces.
5. Steam the scallops, keeping lid closed. If water is
rapidly boiling, turn down burner. Water should
be at a low boil, just enough to create steam. Take
care that lemon juice does not scorch.
6. Keep an eye on the water, and if it starts to boil
out, add more so that water doesn't evaporate and
scorch scallops.
7. When scallops are done, remove basket from tray;
then remove scallops from basket with tongs.
8. Drizzle remaining lemon juice over scallops. Serve
with butter and sprinkle with salt, to taste.
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