VitaSteam Electronic Programmable Food Steamer Instruction Booklet ST6820 Please read these instructions carefully and retain for future reference.
Contents Sunbeam’s Safety Precautions Features of your VitaSteam Electronic An Introduction to Steam Cooking Using your VitaSteam Electronic For Best Results when Steaming 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 Guide to Cooking Times Vegetables Rice, Grain & Cereals Fish & Seafood Poultry Eggs Recipes 1 2 4 5 6 7 7 8 8 9 10 12 13 14 15 16 Important instructions – retain for future use.
Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR SUNBEAM VITASTEAM ELECTRONIC. • 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 while 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 Electronic 6 cup capacity rice bowl The separate rice bowl cooks up to 6 cups of perfect, light and fluffy rice every time. 3 steaming trays Enables you to cook your entire meal using one appliance. Steam seafood, poultry or other meats in the lower tray, then add the upper trays to steam nutritious vegetables. The steaming trays are shatter resistant to prevent breakage. The base of each tray can be removed to allow for larger food items.
External water fill hole Allows you to add water to the steamer without removing the steaming trays. Removable drip tray Collects the fats, juices and condensation during steaming, and is removable for easy cleaning. An instant steam sleeve built into the drip tray helps to generate steam in as little as 30 seconds. Water level indicator External water level indicator allows you to monitor the water level at all times.
An Introduction to Steam Cooking Congratulations on the purchase of your new Sunbeam VitaSteam Electronic 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. 4 Meats such as chicken can be gently steamed to retain their flavour and tenderness, while the fats drain away.
Using your VitaSteam Electronic Before using your VitaSteam Electronic for the first time, wash the steaming trays, rice bowl, lid and drip tray in warm soapy water. Rinse and dry thoroughly. Operate the Steamer for 15 minutes using a solution of 1 tablespoon lemon juice and 2 cups water in the reservoir. Note: You may notice a slight odour during this first operation. This is normal with many heating appliances and will not affect the performance of your Steamer. 1.
Using your VitaSteam Electronic (continued) 3. Press the 'SET' button again, and the word 'TIMER' will appear on the LCD screen. Press the 'MIN' (minutes) button until you reach the desired delay time. There is a maximum delay time of 30 minutes. Once the delay time has been selected the unit will turn on automatically after 5 seconds and the delay countdown will begin. Once the delay time has finished the Steamer will start the cooking process.
Guide to the Instant Steam Function The VitaSteam Electronic 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 removable drip tray with instant steam sleeve in position. The instant steam 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 at once.
Guide to using the Steaming Trays The VitaSteam Electronic comes with three steaming trays. The appliance can operate with all trays stacked on top of each other or with just one tray in position. See Figure 3. The base of each tray can also be removed to allow for larger food items. See Figure 4. Place the largest piece of food with the longest cooking time in the lowest steaming tray, then place on top of the removable drip tray and power base.
Care and Cleaning Before cleaning your Sunbeam VitaSteam Electronic, ensure the power is turned off at the power outlet and the plug removed. Wash the rice bowl, steaming trays, drip tray and the lid in warm, soapy water, rinse and dry. Do not wash in dishwasher as the hot water temperatures and harsh detergents may eventually warp and scratch these parts. DO NOT use abrasives or abrasive cleaners as these may also scratch the surfaces.
Vegetables – guide to cooking times The following are some handy hints on steaming 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' flavours and nutrients, steam until just tender, but still slightly firm. VEGETABLE 10 5. When steaming several different vegetables at once, place the largest and firmest in the Steamer first.
Vegetables – guide to cooking times (continued) APPROX TIME IN MINUTES VEGETABLE QUANTITY Mushrooms 500g, whole Onions 250g, thinly sliced 12 Parsnip 500g, peeled and sliced 12 Peas 500g, shelled 17 Peppers (capsicums) 500g, halved, seeds removed 7 7 Snow peas 100g, topped 3 Sugar snap peas 150g, topped 3 500g, whole (approx. 8) 28 Potatoes 1.-New 2.-Red or White 500g, whole (approx. 3) 38 3.
Rice, Grain & Cereals – guide to cooking times The following are some handy hints on cooking rice in the rice bowl provided: 1. Wash rice well under cold running water, using a fine sieve. 2. Place rice and water into the rice bowl. Place rice bowl in the top steaming tray. 3. Cover with the lid and set the timer. 4. For firmer rice, slightly decrease the amount of water specified in the rice bowl. 5. For softer rice, slightly increase the water quantity.
Fish and Seafood – guide to cooking times The following are some handy hints on steaming fish and seafood: 1. Place fish in the steaming tray. 2. If fish or seafood is to be poached or cooked in a sauce, use the rice bowl. 3. Add lemon wedges, herbs and seasoning before steaming, as desired. 4. Add butter or margarine after steaming, if desired. TYPE Clams Crabs QUANTITY 500g 500g, Blue swimmer Cleaned & cut into quarters 5. Fish is cooked when it flakes easily with a fork and is opaque in colour.
Poultry – guide to cooking times To following are some handy hints on steaming chicken and poultry: 1. Select pieces of poultry of similar size for even cooking. 2. Arrange poultry in a single layer in the steaming tray, to facilitate even cooking. 14 3. The removal of fat and skin is recommended. 4. If some colour is desired, brown poultry well in a non-stick frypan before steaming. 5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run clear, it is cooked.
Eggs – guide to cooking times The following are some handy hints for cooking eggs in the VitaSteam Electronic: 1. The Steamer is ideal for boiling, poaching or scrambling eggs. 2. Using the steaming tray, eggs may be cooked in the shell or cracked into individual size heatproof dishes. 3. Scrambled eggs may be prepared in the rice bowl. 4. Large eggs will require slightly longer cooking times.
Recipes BREAKFAST Breakfast Eggs LIGHT MEALS AND SIDE DISHES Chicken & Cashew Wontons Serves: 4 Preparation: 10 mins Cooking: 25 mins Makes: 26 Preparation: 15 minutes Cooking: 12 minutes 8 cherry tomatoes, quartered cup unsalted raw cashew nuts 4 rashers bacon, fat trimmed, finely chopped 200g lean chicken mince 4 eggs 1 garlic clove, crushed 1. Scatter tomatoes equally among four 1 cup capacity ramekins. Top with bacon. 2. Crack an egg over tomato mixture. Cover with plastic wrap. 3.
Recipes (continued) Chicken Gow Gee Pork, Chestnut & Basil Dim Sims Makes: 24 Preparation: 15 minutes Cooking: 12 minutes Makes: 26 Preparation: 15 minutes Cooking: 10 minutes ¼ cup sliced dried shiitake mushrooms 500g lean pork mince 200g lean chicken mince 227g can water chestnuts, drained, finely chopped 1 tablespoon finely chopped, unsalted, roasted peanuts 1 garlic clove, crushed 1 cup stale breadcrumbs (made from day old bread) 1 green shallot, finely chopped 1 egg, lightly beaten 1 fresh
Recipes (continued) Steamed Pork Buns Makes: 6 Preparation: 20 minutes (+ 4 hours marinating & 1 hour proving time) Cooking: 30 minutes 400g pork midloin chops ¼ cup hoisin sauce 2 tablespoons salt-reduced soy sauce 3 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 1 teaspoon Chinese five spice powder 1 garlic clove, crushed 1¼ cups plain flour 3 teaspoons caster sugar 2 teaspoons dried yeast ¼ cup warm milk ¼ cup lukewarm water 1½ tablespoons peanut oil 1. Place pork in a steaming tray.
Recipes (continued) Asparagus with Lemon Butter Cauliflower & Broccoli Bake Serves: 4 Preparation: 5 mins Cooking: 12 mins Serves: 6 Preparation: 10 minutes Cooking: 45 minutes 2 bunches asparagus 400g cauliflower, cut into florets 40g butter, melted (or 2 teaspoons olive oil) 400g broccoli, cut into florets 2 tablespoons lemon juice 60g butter 2 teaspoons finely chopped parsley 1 brown onion, finely chopped cracked black pepper 1 garlic clove, crushed 1.
Recipes (continued) Saffron Rice Minted Tabouli Salad Serves: 4 Preparation: 5 minutes Cooking: 30 minutes Serves: 4 Preparation: 10 minutes (+ 15 minutes cooling time) Cooking: 20 minutes 1 cup uncooked white rice ¼ cup cracked wheat (burghul) 2-3 threads of saffron, or pinch saffron powder 2 cups finely chopped fresh flat-leaf parsley 1 small brown onion, finely chopped 1. Place rice into the rice cooker bowl. Combine the saffron with 1 cup of water in a jug. Pour over rice and add the onion. 2.
Recipes (continued) MAIN MEALS Cabbage Rolls Makes: 12 Preparation: 20 minutes Cooking: 40 minutes 6 large Savoy cabbage leaves, hard core removed, cut in half 1 brown onion, finely chopped 2 garlic cloves, crushed 4. Arrange rolls, side by side in steaming trays. Place lid on and set timer (20 mins). 5. While cabbage rolls are cooking, place sauce in a medium saucepan and stir over low heat until hot. Pour half the sauce over the base of a shallow ceramic dish. Top with cabbage rolls.
Recipes (continued) Vietnamese Pork in Lettuce Cups Sweet Potato Gnocchi with Coriander Pesto Serves: 4 Preparation: 15 minutes (+ 3 hours marinating time) Cooking: 20 minutes Serves: 4 Preparation: 15 minutes Cooking: 30 minutes 1 (160g) pork fillet 600g orange sweet potato (kumara), peeled, cut into 2cm pieces 5cm piece fresh ginger, peeled, finely chopped 2 tablespoons fish sauce ½ bunch coriander, leaves picked 2 medium carrots, peeled, cut into matchsticks 6 green shallots, ends trimmed, cut int
Recipes (continued) 5. Place cream and garlic in a large frying pan over medium heat. Add ½ cup pesto and bring to the boil. Reduce heat to low. Add gnocchi and cook, shaking pan occasionally, for 5 minutes or until sauce thickens slightly. Spoon among serving bowls. Top with shaved parmesan. Serve. NOTE: Pesto will keep in an airtight container in the fridge for up to one week. Nutritional per serve: 32g fat; 2384kJ; 14g sat fat; 4.
Recipes (continued) Scallops with Chilli Ginger Dressing Fish on Almond, Olive & Spinach Couscous Makes: 12 Preparation: 10 mins Cooking: 5-7 mins Serves: 4 Preparation: 10 minutes (+ 1 hour marinating time) Cooking: 10 minutes 1 green shallot, ends trimmed, thinly sliced 1 garlic clove, crushed 4 (640g) firm white fish fillets (such as ling, bream, flake, blue-eye trevella) 1 tablespoon sweet chilli sauce 3 teaspoons ground cumin 1 tablespoon lime juice 2 garlic cloves, crushed 12 scallops, in h
Recipes (continued) Herb Salmon Cutlets Lemon Chicken & Red Lentil Salad Serves: 4 Preparation: 10 minutes Cooking: 25 minutes Serves: 4 Preparation: 15 mins (+ 2 hours marinating & 10 mins cooling time) Cooking: 20 mins 2 (160g each) salmon cutlets 2 brown onions, halved, thinly sliced 1 lemon, rind grated, juiced 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh dill Mixed green salad, to serve 1. Arrange salmon in a steaming tray. Top with onion, rind, juice and herbs.
Recipes (continued) Soy Chicken & Omelette Salad Serves: 4 Preparation: 10 minutes (+ 1 hour marinating time) Cooking: 25 minutes 2 single chicken breast fillets cup soy sauce 2 tablespoons lime juice 1 tablespoon sesame oil 2 garlic cloves, crushed 80g snow pea sprouts, chopped 2 medium carrots, peeled, coarsely grated 1 fresh long red chilli, thinly sliced 1 bunch asparagus, ends trimmed, cut in half crossways 1 bunch broccolini, ends trimmed, cut in half crossways 3 eggs, lightly beaten 4 green shallot
Recipes (continued) Lamb Biryani Serves: 4 Preparation: 10 minutes (+ 6 hours or overnight marinating time) Cooking: 45 minutes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam marsala ½ teaspoon ground turmeric 3cm piece fresh peeled ginger, finely chopped 2 garlic cloves, crushed bunch coriander, stems washed and finely chopped, leaves picked 500g diced lamb 1 cup basmati rice 1 cup light coconut milk 1 small brown onion, halved, finely chopped 40g ghee (clarified butter) ½ cup slive
Recipes (continued) Banana Pudding Passionfruit Bread & Butter Pudding Serves: 4 Preparation: 10 minutes Cooking: 45 minutes Serves: 4 Preparation: 10 minutes (+ 5 mins standing time) Cooking: 35 minutes 60g butter, melted ½ cup firmly packed brown sugar 6 slices white bread, crusts removed, diagonally cut in half 1 cup self-raising flour 30g soft butter ¾ cup milk 300ml thin cream 1 overripe banana, mashed 4 passionfruit, halved, pulp removed 1 egg 3 eggs ½ teaspoon ground cinnamon ¾ cup ca
Recipes (continued) Steamed Christmas Pudding Serves: 4 Preparation: 25 minutes Cooking: 3 ½ hours melted butter, to grease Sticky Date Pudding with Butterscotch Sauce Serves: 4 Preparation: 10 mins Cooking: 45 mins 500g mixed dried fruit ¾ cup coarsely chopped, pitted fresh dates ½ cup brown sugar, firmly packed ¾ cup boiling water 90g butter ½ teaspoon bicarbonate of soda cup sherry or brandy 40g butter, chopped ½ teaspoon bicarbonate of soda ½ cup brown sugar, firmly packed 2 eggs, lightly
Recipes (continued) Vanilla Bean Crème Brûlée Makes: 6 Preparation: 15 minutes (+ 6 hours or overnight chilling time) Cooking: 50 minutes 2 cups pouring cream (35% fat) ½ cup caster sugar 1 vanilla bean, split 3 egg yolks 1½ tablespoons caster sugar, extra 1. Combine the cream, sugar and vanilla in a medium heavy based saucepan and stir over low heat until cream comes to a simmer. Remove from heat. Remove vanilla bean. Use a small sharp knife to scrape vanilla seeds back into cream. 2.
Notes
Notes
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.
