4
Before use
Before using your steamer for the first
time, wash all parts except the main unit.
Using
1
Fill the water reservoir with pure water to
the maximum level.
• Do not use broth or other liquids. Do not
add anything to the water in the reservoir.
The system is designed for use with cold
water only, do not use hot water.
2
Put the mantle around the heater.
3
Fit the drip tray. The drip tray is used to
collect juices so they can be used for
gravies, sauces, soup or stock, etc.
4
Fit the clear rings to the steamer trays.
5
Place food into the steaming bowls.
According to the amount and kind of
foods to be cooked, you can use one,
two or three bowls as they stack up on
the top of each other. (see diagram
below).
6
Place the lid on the upper steaming bowl.
7
Plug into the electrical socket.
8
Refer to the cooking guide and adjust the
timer for the desired cooking time, the
on/off light will glow. Steaming will begin.
9
After the set time the on/off light will go
out, the bell will ring and the steamer will
switch off automatically. Using oven
gloves or a cloth promptly remove the
steaming bowls.
• Do not remove the drip tray until it has
cooled completely.
Configurations
Single bowl
Use one bowl for steaming one type of
food such as peeled potatoes. Take care to
arrange the food so that some of the holes in
the bottom of the bowl remain clear, allowing
steam to flow.
Two bowls
Always place the largest pieces of food
with the longest cooking time in the lower
steaming bowl. Place different foods in the
upper and lower bowls, but as condensation
will drip from the upper bowl be sure the
flavours complement each other.
If steaming meat, fish or poultry together
with vegetables, always place the meat, fish
or poultry in the lower bowl so that juices
from the raw meat cannot drip onto other
foods.
Three bowls
Always place the largest pieces of food
with the longest cooking time in the lower
steaming bowl.
Steaming times for food in the upper
bowl are usually slightly longer so allow an
extra 3-5 minutes due to a large volume of
food being cooked and due to extra time
being needed to reach temperature.
Top bowl
Top and middle bowl
Top, middle and bottom bowl
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