36
Stuffed Peppers and Brussels Sprouts
Serves 3
3 medium red peppers
6.4 ounces boxed Spanish or Mexican Rice Mix
1
⁄
2
pound Brussels sprouts
1. Cut the tops off the peppers and clean out the membrane.
Place into one of the Small Steamer Bowls and set the Timer
for 15 minutes.
2. Mix the rice, seasoning packet, and 1-2/3 cup water in the
Cooking Bowl that fits into the Large Steamer Bowl. Set the
Timer for 45 minutes.
3. Place the Brussels sprouts into the other Small Steamer Bowl
and set the Timer for 30 minutes.
4. Check the food for doneness and continue cooking if
necessary. Stuff the peppers with rice and serve.
Asian Glazed Salmon with Snow Peas and Asparagus Serves 4
1 pound salmon filets, skin removed
3
⁄
4
teaspoon grated ginger
2 large lettuce leaves
Marinade
2 tablespoons sesame oil
2 tablespoons low-sodium
soy sauce
1 tablespoon Splenda®
brown sugar
1. Combine the marinade ingredients; sesame oil, soy sauce,
brown sugar, green onion,
3
⁄
4
teaspoon of the ginger, and
garlic together in a locking plastic bag. Place the salmon into
the marinade and refrigerate at least 30 minutes, but not for
more than 1 hour.
2. Place
1
⁄
4
teaspoon of ginger and 1 teaspoon of water into each
Flavor Tray.
3. Place the lettuce leaves in the Large Steamer Bowl and lay
the salmon filets on top. Set the Timer for 10 minutes.
4. Add the asparagus to one of the Small Steamer Bowls and
set the Timer for 7 minutes.
5. Place the snow peas into the other Small Steamer Bowl and
set the Timer for 10 minutes.
6. Check all food for doneness, continue cooking if necessary.
1 pound asparagus spears
1 pound snow peas
2 tablespoons minced green onions
1
1
⁄
2
teaspoons grated ginger
1 clove garlic, minced
OPERATING INSTRUCTIONS
Setting Up
1. Make sure that the Steamer is unplugged. Place the Steamer
Base on a flat sturdy surface with adequate clearance.
2. Place the Steam Rings around the Heating Elements so that
the end with the small hole faces down.
3. Using a spouted vessel, fill the Steamer Base with water until
it reaches the Maximum Fill Line located on the inside of the
Steamer Base (approximately 10 cups).
4. Place the Drip Tray onto the Steamer Base, making sure that
it is positioned correctly.
5. Fill the Steamer Bowls with desired food (refer to the HINTS &
TIPS, STEAMING CHARTS and RECIPES sections of this
Owner’s Manual for meal suggestions and guidelines). When
placing food into the Steamer Bowls, make certain not to
block all of its steam holes; there must be adequate air
circulation around the food to ensure even steaming. Food
should be cut into uniform-sized pieces and distributed
evenly within each Steamer Bowl. After filling, place the
appropriate lid on each Steamer Bowl.
NOTE:
Make sure that all 3 Steamer Bowls are securely
positioned on the Steamer Base, even if they are not being used
for steaming; and that each Lid is securely positioned with the
Steam Vents facing toward the back of the unit.
Using the Cooking Bowl:
Use the Cooking Bowl to prepare white, brown or wild rice or to
steam other foods. Simply add the desired ingredients into the
Cooking Bowl, place the Cooking Bowl inside the Large/Center
Steamer Bowl, then cover with the Lid.
7
WARNING: Do not overfill Steamer Bowls as this will
prevent proper steaming. Only fill the Steamer Bowls
approximately half full with food.
RS_EST7CAN_IB_ENG_1-11-06 11/1/06 5:04 PM Page 19
