20
Care and maintenance
Unplug the steamer from the power socket and let it cool down fully before cleaning.
Cleaning
Wash the lid, rice bowls, baskets, separator, juice tray, and steam tube in warm, soapy water, then rinse thoroughly and
dry. We do not recommend using a dishwasher, as this may affect the surface finish of the basket, etc. Wipe the base
unit, inside and out, whit a clean damp of cloth. Stubborn stains may be removed with a little washing-up liquid, but
make sure you remove all trance of it before using the steamer. Don’t put the base unit in water or any other liquid. Don’t
use harsh or abrasive cleaning agents or solvents.
Descaling
In time, scale deposits may build up on the interior surfaces of the reservoir and element. These deposits will impair the
efficiency f the steamer, and may shorten its working life. To descale the reservoir and element, fill the reservoir with
600ml (1pt) white vinegar, plug into the power socket, and set the timer to 20 minutes. Ensure the kitchen is well
ventilated while doing this, as heating the vinegar will give off an unpleasant smell. Don’t fit the juice collector, baskets,
rice bowl, or lid. After the 20 minutes its up, leave it cool completely, then pout out the vinegar and rinse the reservoir
several times with cold water, to remove all trace of the vinegar. Pour from the end of the reservoir, to prevent liquid
getting to the timer at the front, or mains lead al the rear. Dry the base unit thoroughly. Don’t use any liquid other than
white vinegar, and don’t use a proprietary descaler.
Stacking and storing
The baskets have been designed to stack, to occupy less storage space than conventional steamers. Reverse the order
of the baskets. Sit the largest basket on top of the base unit, put the middle basket inside it, and then put the smallest
basket inside the middle one. Now put the juice tray inside the smallest basket (it’s a tight fit), then turn the rice bowl
upside down and put that on top of de juice tray. Turn the separator on its side and lay it on the rice bowl, then put the
lid on top of the lot. The total height is less than 270mm (10½ inches)
Food
Weight / Size
Time (minutes)
Artichokes, fresh
2-3 medium sized
40-45
Asparagus
400g (1lb)
15
Beans, green
400g (1lb)
18-20
Broccoli
400g (1lb)
15
Brussels sprouts
400g (1lb)
15-18
Cabbage
1 head cut into 8 parts 20
Carrots, sliced
400g (1lb)
15
Cauliflower
1 head, cored
15
Courgettes, sliced
400g (1lb)
10
Mushrooms, fresh
200g (½lb)
10-13
Peas, green, shelled
400g (1lb)
12-15
Peppers, deseeded & sliced
1 whole pepper
10
Potatoes, white, all purpose, peeled & chopped
900g (2lb)
20
Potatoes new, whole
10-12
20-25
Spinach, fresh
250g (½ lb)
10
Whole chicken (unstuffed)
Up to 1.5 kg (3lb)
60-70
Chicken breasts (boneless fillets)
400g (1lb)
20-30
Frankfurter sausages (prick before cooking)
400g (1lb)
15
Prawns, fresh
400g (1lb)
6-8
Lobster tail, frozen
2 pieces
22-22
Fish fillets, fresh 6-13mm thick, plaice, mackerel, trout, etc
200g (½lb)
10
Fish steaks. Fresh, 19-25mm thick, salmon, cod, tuna etc.
200g (½ lb)
12-17
White rice, 2 servings
200g with 300ml water 35-40
Brown rice, 2 servings
200g with 300ml water 45-50
Couscous, 2 servings
150g with 300ml water 10-12
Pasta (spaghetti), 2 servings
100g with 500ml water 20
