Russell Hobbs COOK@HOME RHSTM3, Instructions & Warranty

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Food (fresh) Notes Time (minutes)
Boiled egg Soft / Medium / Hard / Well done 5-6/7-8/9-10/11-12
Poached egg Place in a ramekin or small dish 5-6
Chicken breast Butterfly or dice into 1-2cm pieces 12-14
Salmon/round fish Cod etc. 7-9
Flat white fish Sole, Basa, etc. 3-4
Steak fish Tuna, Swordfish, etc. 7-9
Mussels Stir half way through cooking 8-10
King prawns Remove shells. Steam for 2-3 minutes or until the prawns have
cooked all the way through. Stir half way through cooking.
HINTS, TIPS AND FOOD SAFETY
• Don’t worry too much about overcooking. Steaming is a relatively gentle cooking method
and a few minutes extra generally won’t matter.
• To allow the steam to circulate:
a) Pack food loosely in the baskets.
b) Whenever possible, use single layers of food.
c) Leave spaces between the pieces.
d) When layering food in a basket, leave spaces between the pieces in each layer to let the
steam circulate through the layers.
• Ensure the water level always remain above the Min mark of the water level window.
• The steaming lid should be kept on at all times during steaming.
• Arrange food in a single layer.
• Uniformly cut foods will steam more evenly.
• Stir food halfway through a longer steam cycle for more even steaming.
• Foods that require longer cooking times should be placed in lower steaming baskets.
• Place foods that require gentle steaming or shorter cooking times in higher baskets.
• You’ll need to experiment to find the times which suit your favourite foods and food
combinations.
• Use the rice bowl to cook any foods that are in a sauce or liquid.
• Poultry or fish juices may drip and transfer flavours. To help prevent this, wrap them in foil.
• Don’t use mussels that are open prior to cooking. Steam until the shells open fully, and
discard any that aren’t open after cooking.
• Cook meat, poultry, etc. until the juices run clear. Cook fish till the flesh is opaque
throughout.
• You should cook leaf vegetables as little as possible, to keep them green and crisp.
Plunging them into iced water will stop the cooking process.