7
Over 60 minutes?
If you intend to steam for more than 60 minutes
a) Keep an eye on the water level and/or the timer, top up the reservoir
with boiling water at about the half way mark, and reset the timer
or b) set the timer for half the steaming time, then the bell will alert you to
top up the reservoir
— don’t forget to reset the timer
Topping up
1. Use boiling water
a .Pour it slowly into the reservoir via the spout
b. Keep an eye on the water level window
— don’t fill it above MAX
c. Pour slowly to avoid splashing
2. Crisp vegetables
Cook leaf vegetables lightly, to keep them green and crisp
— plunging into
iced water will stop the cooking process (plunging the food, that is).
Don’t worry — we thought of this and fitted a thermostat.
3.
It’s still not a good idea, as you lose control of the cooking process, but it
needn’t be a disaster (more of an “Oops — I hope no-one’s looking”).
4. In the event of a boil-
dry occurring (that sounds much better than “if you
forget and let it boil dry”, doesn’t it) the thermostat will cut off power to
the element, but the light will remain on.
5. The thermostat will cycle on and off until you remember to add water, or
until the timer returns to 0 and switches off.
6. Unplug the base unit, let it cool for a couple of minutes, then fill up with
boiling water and start again.
7. When calculating the time needed, allow for the whole of the time already
spent steaming, and part of the time between running dry and restarting, as
the cooking process won’t have stopped immediately the reservoir ran dry.
8. If you watch the c
ooking process carefully, there’s no reason why the
rescue operation shouldn’t be 100% successful.
9.
If it isn’t, then a piquant sauce should do the trick — try something with
lemon or lime in it first. If all else fails, ginger, garlic, or chilli will hide absolutely
anything.
Stopping early
1. To stop the cooking process, turn the timer anti-clockwise to 0.
Remember
— everything will be hot. Use the oven gloves and take care.
