Thank you for purchasing a Food Steamer and you will soon be creating a complete, flavourful, healthy meal with steam heat! Steaming retains the vitamins and minerals in foods that are often lost with other cooking methods. Nutritious dishes are minutes away without added oil or fat. Steam fish and fowl, vegetables, rice, and even quick breads with ease of preparation and clean-up. Entire meals can be cooked in the large steamer bowl, without greasy pots and pans or burnt-on food to clean up afterwards.
Use the appliance on a level, stable work surface away from water. Always use sufficient water for steaming time. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Do not use appliance for other than intended use. To disconnect, turn any control to “off”, then remove plug from wall outlet. Caution - To reduce risk of electric shock, cook only in removable container.
5. Plug into wall outlet. Do not operate the appliance without the Steaming Bowl and lid in place. 6. Set timer for the recommended time. The Indicator Red Light will light up. Steaming will begin in less than a minute. Condensation during steaming is normal. NOTE: The timer operates regardless of whether the unit is plugged into the electrical outlet or not. Be sure the indicator light is on when setting the timer. WARNING: During use do not touch the base, steamer bowls, or lid as they get very hot.
Special Instructions - This appliance has a short supply cord to reduce the risk resulting from becoming entangled in or tripping over a long cord. Longer extension cords are available and may be used if care is exercised in their use. - If a longer extension cord is used, the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance.
FOOD CHARTS - Steam leafy green vegetables for the shortest possible time as they lose colour easily. - Salt and season vegetables after steaming far best results. - Frozen vegetables should not be thawed before steaming. Cooking time will vary from chart below.
FISH AND SEAFOOD - Fish is done cooking when it is opaque and flakes easily with a fork. - Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended. - Add lemon wedges and herbs while steaming to improve flavour. FOOD Fish, Fillets Fish, ¾ inch thick steaks Clams Lobster, Tails Mussels Oysters Scallops Shrimps TYPE Sole Cod, Haddock, Trout Cod, Salmon Fresh Layer shells for maximum steam flow. Steaming is done when shells are completely open.
RECIPES DINNERS TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS 4 oz. chicken breasts 2 cups fresh green beans 2 tablespoons chopped tarragon ¼ cup sliced almonds 1 cup cream of chicken soup* Salt and pepper to taste 4 servings Pour cream of chicken soup in a Bowl. Add chicken breasts sprinkled with tarragon. Arrange cleaned green beans and almonds in Steamer Bowl around Stacking Bowl. Fill Water Reservoir to Max Level. Cover and Steam for 20-25 minutes. Add salt and pepper to taste.
4 salmon steaks (5 oz. each) 2 tbsp. fennel seeds ¼ cup butter or margarine Salt and pepper to taste Lemon juice to taste Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the Steaming Bowl. Fill Water Reservoir to Max level. Steam for 10 15 minutes. Separately melt the butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Serve with melted butter and lemon juice. CREAMY SHRIMP AND RICE 1 cup uncooked white or wild rice 2 tbsp.
2 cups cauliflower florets 2 tbsp. chopped chives 1 cup cream Salt and pepper to taste 4 servings Place the cauliflower florets, cream, chives, and salt and pepper in a Bowl. Fill Water Reservoir to Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot. DESSERTS RICE PUDDING ½ cup fast cooking white rice 1 tbsp. vanilla extract 1 cup milk Raisins (optional) ½ cup sugar 4 servings Combine rice, milk, sugar, vanilla extract, and raisins in a Bowl. Fill Water Reservoir to Max level.
½ cup margarine 2 cups flour 1 cup sugar 1 ½ teaspoons baking powder 2 eggs 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla Cinnamon to taste Combine all ingredients except cinnamon in a bowl. Pour into greased and floured 8” x 4” loaf pan. Sprinkle with cinnamon. Cover pan with aluminium foil to prevent water from entering. Be sure the foil creates a tight seal around the pan. Fill Water Reservoir to Max level. Place pan in Steaming Bowl. Steam for 60 minutes.
