VitaSteam ™ Food Steamer Instruction Booklet ST6650 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your VitaSteam An introduction to Steam Cooking Using your VitaSteam For Best Results Guide to the Instant Steam Function Guide to Water Levels Guide to using the Steaming Trays Guide to using the Rice Bowl Care and Cleaning Cooking Times Vegetables Rice, Grain & Cereals Fish & Seafood Poultry Eggs Recipes 1 2 4 4 5 6 6 7 7 8 9 11 12 13 14 15 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM VITASTEAM. • Ensure your steamer is used at least 50cm (half a metre) away from a gas flame or electric element. • Do not operate the steamer on an inclined surface. • Do not move or cover the steamer whilst in operation. • • • • • • • • • • • • Do not immerse the base of the steamer in water or any other liquid. • Use your steamer well away from walls, curtains and cupboards that may be affected by steam.
Features of your VitaSteam ™ 6 Cup Capacity Rice Bowl The separate rice bowl cooks light and fluffy rice every time. 3 x 3 Litre Steaming Bowls Enables you to cook your entire meal using one appliance. Steam meat, poultry, seafood or fish in the lower tray, then add the upper trays to steam nutritious vegetables rice and even fruit. The steaming bowls are shatter resistant to prevent breakage.
Lid 6 cup rice bowl 3 3 3 litre steaming tray 2 3 litre steaming tray 1 2 3 litre steaming tray Removable drip tray 1 Instant steam sleeve Power base 1400ml maximum water level Handy Steaming Guide 500ml minimal water level Exposed heating element 3
An Introduction to Steam Cooking Congratulations on the purchase of your new Sunbeam VitaSteam Food Steamer. You will now be able to enjoy the benefits and convenience of steam cooking. Steaming is one of the healthiest cooking methods available, as it requires no fats or oils. Steaming ensures that fruit and vegetables retain vitamins and minerals required for a balanced diet. Meats such as chicken can be gently steamed to retain their flavour and tenderness, while the fats drain away.
Using your VitaSteam (continued) 7. A bell will sound when the selected time has elapsed and the steamer will automatically switch off. Using oven mitts or a cloth, remove the lid by tilting it away from you to ensure steam is safely released without scalding. Hold the lid over the steamer to allow the condensation to drain into the unit before removing completely. Remove the plug from the power outlet after use. 8. Remove the steamer tray/rice bowl and serve the food.
Guide to Instant Steam Function The VitaSteam features an Instant Steam Function that will enable steam to be generated in as little as 30 seconds. For this feature to operate you must place the Instant Steam Sleeve in position. Instant steam valve Cutout The Sleeve concentrates a small amount of water around the Exposed Heating Element, quickly bringing it to boiling temperature to produce steam, rather than heating all of the water in the reservoir.
Guide to using the Steaming Trays The VitaSteam comes with three steaming trays – each 3 litres. The appliance can operate with two or three trays stacked on top of each other or with just one tray in position. To enable the trays to stack properly, they need to be used in number order, with tray number one on the bottom. Place the largest piece of food with the longest cooking time in the lower steaming bowl, then place on top of the Removable Drip Tray and Power Base.
Care and Cleaning Before cleaning your Sunbeam VitaSteam, ensure the power is turned off at the power outlet and the plug removed. Wash the rice bowl, steam tray, drip trays and the lid with a soft cloth in warm, soapy water, rinse and dry. Do not wash in an automatic dishwasher as the hot water temperatures and harsh detergents may ultimately warp and scratch these parts. DO NOT use abrasives, abrasive cleaners or alkaline cleaning agents when cleaning as these may scratch or damage the unit.
Vegetables – guide to steaming times The following are some handy hints on how to steam vegetables: 1. Before steaming, wash the vegetables thoroughly. 2. Cut off stems and peel if desired. 3. Cut vegetable to the desired size (smaller pieces steam faster than larger ones). 4. To retain the vegetables flavour and nutrients, steam until just tender, but still slightly firm. 5. When steaming several different vegetables at once, place the largest and firmest in the steamer first.
Vegetables – guide to steaming times (continued) VEGETABLE QUANTITY APPROX. TIME IN MINUTES Potatoes 1. New 500gms, whole (approx. 8) 28 – 31 2. Red or White 500gms, whole (approx. 3) 38 – 42 3.
Rice, Grain & Cereals – guide to cooking times To cook rice in the rice cooker bowl, the following are some handy hints: 1. Wash rice well under cold running water, using a fine sieve. 2. Place rice and water into the rice cooker bowl. 3. Cover with the lid and set the timer. 4. For firmer rice, slightly decrease the water specified in the rice cooker bowl. 5. For softer rice, slightly increase water quantity. RICE, GRAIN AND CEREALS VARIETY RICE COOKER BOWL Cups of Rice Cups of Water APPROX.
Fish and Seafood – guide to cooking times The following are some handy hints on steaming your fish and seafood: 1. Place fish in the Steamer tray. 2. If fish or seafood is to be poached or cooked in a sauce, use the Rice Cooker bowl. 3. Add lemon wedges, herbs and seasoning before steaming, as desired. 4. Add butter or margarine after steaming, if desired. TYPE QUANTITY Clams 500gms Lobster, whole 750gms 5. Fish is cooked when it flakes easily with a fork and is opaque in colour. 6.
Poultry – guide to cooking times To steam chicken and poultry using your VitaSteam, the following are some handy hints: 1. Select pieces of poultry of similar size for even cooking. 2. Arrange poultry in a single layer, to facilitate even cooking. TYPE QUANTITY Breast, on Bone 250gms (2 pieces) 3. Removal of fat and the removal of skin is recommended. 4. If some colour is desired, brown poultry well in a non-stick frypan before steaming. 5. Steam until well done.
Eggs – guide to cooking times The following are some handy hints for cooking eggs in the VitaSteam: 1. The Steamer is ideal for boiling, poaching or scrambling eggs. 2. Using the Steamer tray, eggs may be cooked in the shell or cracked into individual size heatproof dishes. Each tray has 6 recesses to hold an egg each. 3. Scrambled eggs may be prepared in the rice cooker bowl. 4. Large eggs will require slightly longer cooking times. APPROX.
Recipes Chicken & Cashew Wontons Makes: 26 2 tablespoons cashew nuts, toasted, finely chopped 200g lean chicken mince 1 garlic clove, crushed 1 /3 cup soy sauce 1 tablespoon oyster sauce 26 fresh flour wonton wrappers 3 teaspoons sesame oil 1 small red chilli, thinly sliced 1. Combine nuts, chicken, garlic, 1 tablespoon soy sauce and oyster sauce in a large glass bowl. 2. Place half the wrappers on a clean surface. Place 1 teaspoon of chicken mixture in the centre of each wrapper.
Recipes (continued) Pork, Chestnut and Basil Dim Sims Makes: 26 500g lean pork mince 227g can water chestnuts, drained, finely chopped 1 cup breadcrumbs 1 egg, lightly beaten ½ cup sweet chilli sauce 2 tablespoons finely chopped fresh basil 1 garlic clove, crushed 2 tablespoons sesame seeds, toasted 1. Combine pork, chestnuts, breadcrumbs, egg, 1 tablespoon chilli sauce, basil and garlic in a large glass bowl. Roll into balls. 2. Arrange balls in three steamer baskets.
Recipes (continued) Steamed Asian Greens Serves: 4 1 bunch baby choy sum, trimmed, washed 1 bunch baby pak choy, trimmed, washed 2 tablespoons kecap manis* 2 teaspoons toasted sesame seeds 1. Separate leaves and stems and cut in half. 2. Place stems in one steamer basket. Place lid on the basket and set timer to 3 minutes. 3. Place leaves in second steamer basket. Stack on top of first steamer basket. Place the lid on the basket and set timer to 6-7 minutes or until leaves have just wilted. 4.
Recipes (continued) Brown Rice Salad Serves: 4-6 2 corn cobs, husks removed 1 cup brown rice, rinsed 185g tin tuna, drained, flaked 2 stalks celery, chopped 150g cherry tomatoes, cut into quarters ¼ cup chopped fresh flat-leaf parsley ¼ cup lemon juice Salt and pepper, to taste 1. Place corn in one steamer basket. Place rice in the rice cooker bowl. Add 1 cup water. Place the rice cooker bowl in second steaming basket. 2. Place lid on the basket and set timer to 60 minutes.
Recipes (continued) Minted Tabouli Salad Serves: 4 1 /3 cup cracked wheat (burghel) 1 bunch chopped fresh flat-leaf parsley 1 /3 cup finely chopped mint leaves ½ red onion, finely chopped 2 medium tomatoes, chopped 1 tablespoon extra virgin olive oil ¼ cup lemon juice Salt and pepper, to taste 1. Place cracked wheat and ½ cup of water into the rice cooker bowl. Place rice cooker bowl in one steamer basket. 2. Place lid on the basket and set timer to 20 minutes. 3. Drain wheat.
Recipes (continued) Steamed Fish with Potatoes and Snow Peas Serves: 4 4 x 100g washed potatoes 4 x 125g white fish fillets 150g snow peas, trimmed Warm Dressing 1 tablespoon olive oil 2 tablespoon butter 2 cloves garlic, crushed 4 green onions (shallots), thinly sliced 2 tablespoons lemon juice Salt and pepper, to taste Lemon wedges, to serve 1. Place potatoes in one steamer basket. Place lid on the basket and set timer to 25 minutes. 2. Place fish in second steamer basket.
Recipes (continued) Moroccan Chicken and Cous Cous Serves: 4 1 ½ tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Cajun spice 600g chicken breast fillets 1 cup couscous 1 cup chicken stock ½ small red onion, thinly sliced 100g baby spinach leaves Salt and pepper, to taste Lemon wedges, to serve 1. Combine 1 tablespoon oil, lemon juice and Cajun spice. Brush chicken with mixture. 2. Place chicken in one steamer basket. Place cous cous, water and remaining oil in the rice cooker bowl.
Recipes (continued) Cauliflower and Broccoli Bake Serves: 6 350g cauliflower, cut into florets 350g broccoli, cut into florets 40g butter 2 tablespoons plain flour 1 ½ cups milk 3 teaspoons Dijon mustard 1 cup grated tasty cheese Salt and pepper, to taste 1. Place cauliflower in one steamer basket. Place broccoli in second steamer basket. 2. Place lid on the basket and set timer to 10 minutes. Transfer vegetables to a 20cm oven-proof dish. 3. Meanwhile heat butter in a saucepan over medium heat.
Recipes (continued) Pears with Vanilla Bean Syrup Serves: 4 1 vanilla bean, halved lengthways 2 beurre bosc pears, peeled, halved ½ cup caster sugar ½ cup water 1. Remove core from pears. Remove seeds from vanilla bean using a sharp knife. 2. Combine sugar, water, vanilla bean and seeds in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Simmer for 5 minutes or until mixture thickens. Place in a bowl to cool. 3. Place pears in the rice cooker bowl. Add syrup.
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12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below.
Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www.sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www.sunbeam.co.nz Or call 0800 786 232 is a registered trademark. ‘VitaSteam’ is a trademark of Sunbeam Corporation. Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. © Copyright.
