5
Preparation
1. 1.Put the base unit on a firm, level, heat-resistant surface, close to a power
socket, and out of reach of children.
2.
Steam will escape, so don’t put it near curtains, under shelves or
cupboards, or near anything that might be damaged by the escaping steam.
3. Have dinner plates or a tray handy to put the baskets on afterwards, as
t
hey’ll drip. This would be a good time to set out serving spoons, tongs,
etc. for emptying the baskets. Don’t forget the oven gloves.
4.
Boil 1.5 litre of water in a kettle. Don’t use cold water — the food may not
cook properly
Fill the reservoir
Check that the steam trap is sitting in its grooves in front of the spout
— it
lets water into the reservoir, but prevents steam escaping from the spout.
Fill the reservoir via the spout.
Use 1.5
litre of boiling water. This’ll give you a bit more than 60 minutes
steaming, enough time for most foods.
Don’t add anything to the water. Seasonings, marinades, etc. should be
added to the food, not the steaming water. They won’t circulate with the
stea
m, they’ll just concentrate in the reservoir, possibly damaging the
surfaces of the reservoir and element.
Fit the diffuser
The diffuser directs the steam from the element through the steam holes in
the bottom basket. It also prevents the heater and reservoir being
overwhelmed by juices from the cooking foods.
Fit the basket(s)
There are two baskets and an adaptor. Sit one basket on the diffuser. If
you’re using both baskets, fit the adaptor to the bottom of the second
basket, and sit it on top of the first basket.
Fit the adaptor
Sit the adaptor on the table, with the outer and inner rims underneath, sit
the basket on top of it, and lever the slots on the inner rim of the adaptor,
one at a time, over the 4 pips round the bottom of the basket.
