10
11
USING ThE STEAMING BASKET
1. Before placing the removable pan onto the base, be sure the heating plate and
outside surface of the cooking bowl are clean and dry. Do not let loose particles
fall into the base.
2. Insert removable pan onto base, making sure the probe socket is fitted correctly
inside the opening on the base.
3. Fill the removable pan with at least 2 cups of water, broth or juice using a standard
measuring cup.
4. Place vegetables or other food in the steaming basket and position the basket
on top of the removable pan. Season food with salt, pepper and desired
seasonings.
5. Place the lid on the removable pan.
Note:
Always keep the lid closed while cooking.
6. Plug unit into a standard electrical outlet. Two dashes will appear on the digital
display.
7. Press the ON/Off button; the word ON will appear in the display.
8. Press the MODE button; the red light will be illuminated below the word STEAM.
9 Set timer to desired cooking time. Steaming times vary according to vegetable or
food type.
10 Timer will begin to count down once liquid in removable cooking pan comes
to a boil.
11 Begin checking for doneness after initial 5 minutes. You may need to experiment
to suit your taste.
12 When cooking is complete, press the ON/OFF button and unplug the unit.
STEAMING GUIDE
Steam using 2 cups of cold tap water, stock or room-temperature vegetable
broth.
vEGETABLE
AMOUNT
PREPARATION TIME
SUGGESTIONS
Fresh asparagus 1 lb.
Wash; break off
woody base
where spears
snap easily.
7
–
9
minutes
Season with
salt, pepper and
grated lemon
peel.
Fresh green
beans or waxed
beans
1 lb.
Leave whole,
trim end or cut
into 2” pieces.
7
–
9
minutes
Season with
salt, pepper and
freshly snipped
dill.
Fresh beets
1. lb
(about 5
medium)
Remove stem
and root ends,
peel and cut
into wedges.
20 – 24
minutes
Fresh broccoli
1 bunch
(about 8 cups)
Cut into florets. 7 – 9
minutes
Season with
salt, pepper and
grated lemon
peel.
Brussels sprouts 4 cups
Cut a cross in
the base of
each sprout.
10 – 12
minutes
Garnish with
chopped toasted
hazelnuts.
Cabbage
1 lb.
Cut in wedges. 10 – 12
minutes
Garnish with
crumbled cooked
bacon.
Carrots
12 oz.
Cut in thick
slices.
16 – 18
minutes
Season with
salt, pepper and
grated orange
peel.
Cauliflower
12 oz.
Cut into florets. 16 – 18
minutes
Garnish with
buttered toasted
bread crumbs.
Celery
12 oz. (about
2½ cups)
Cut in 3”
pieces.
7 – 9
minutes
Toss with butter,
salt and pepper.
