Electric Steamer
Electric Steamer
Electric Steamer
Identifying the parts
1. Base / Water Unit
2. Water Level Indicator
3. Timer Dial
4. Heating light
5. Heat Point
6. Steam Ring
7. Condensation Tray
8. Steam Tier 1
NUMERAL 1 SHOWN ON HANDLE
9. Steam Tier 2
NUMERAL 2 SHOWN ON HANDLE
10. Steam Tier 3
NUMERAL 3 SHOWN ON HANDLE
11. Rice bowl
12. Lid (fits Tiers 1, 2 or 3)
13. Power Cable and Plug
14. Power Light
10
5
20
15
60 MINS
0
HEATING
POWER
Max
Min
1
2
3
4
5
6
7
8
9
10
11
12
NOTE: The Steamer Tiers must
always be assembled with
Tier 1 at the bottom, Tier 2 in
the middle, Tier 3 at the top.
How to use
1.
Site the Steamer on a stable, level
surface.
2.
Fill the Base / Water Unit 1 (capacity
approx. 1 litre) to MAX level on Water
Level Indicator 2 .
3.
Position Steam Ring 6 over heat point
5 in Base / Water Unit 1 .
4.
Fit Condensation Tray 7 onto Base /
Water Unit 7 .
5.
Fit Steam Tier 1 8 onto Condensation
Tray 7 .
6.
Add food to Steam Tier 1 8 .
7.
Fit and add food to Tiers 2 9 and 3 10
as necessary.
8.
Add Lid 12 .
If you are using all three tiers, ensure
that the ingredients which need the
longest time to cook are on the bottom
tier, and those requiring the shortest
time are at the top.
The Electric Steamer is now ready to
use: decide upon the timings for your
ingredients in each Steamer Tier and set
the steaming time on the Timer Dial 3
. The time should be set to the longest
steaming time required. Simply add the
desired tiers when the correct level of
cooking time remains: always use a cloth
to protect hands when adding Tiers and
open the Lid 12 away from your face.
Rice Bowl
When in use the Rice Bowl 11 is always
placed into Steamer Tier 1 8 . Add rice
and approx. the equivalent volume of
water into the rice bowl 11 , then select
desired time on timer dial 3 .
Starting to cook
Ensure the Steam Ring 6 , Condensation
Tray 7 and Tiers 8 9 10 are correctly
assembled and seated. Connect the plug
13 to your socket, the Power Light will
illuminate 14 . Set the Timer 3 - the
Heating Light 4 illuminates and water
will start to heat: cooking by steam starts
in about 1½ minutes. Timings given in
our guide include this 1½ mins. delay. The
Timer 3 will ring and the unit ceases to
steam at the end of the cooking time set
(Heating Light 4 extinguishes).
Cooking Tips
•
Ensure that the Condensation Tray and
each Steamer Tier is seated properly
before cooking begins: escaping steam
will alter timings.
•
Steaming times will vary according
to size and density of foods, space
between items, quality of food and
individual preferences.
•
Food will not cook evenly if it is crowded
into a Steam Tier, with little room for
the steam to circulate.
•
Most foods benefit from stirring half
way through steaming. Use an oven
cloth and carefully remove the lid away
fro your face during this operation.
•
Empty the Condensation Tray and top
up the water level in the Base/Water
Unit between subsequent steaming
sessions.
13
Example timings
•
Timings stated can only be approximate; personal preferences and the shape/size/
type of ingredients will necessitate changes, and a column is provided for you to note
your own preferred settings.
•
For frozen foods follow the manufacturer’s instructions.
Fresh vegetables
Type
Weight
Time
Instructions
Notes
Asparagus
400g
15 -17 mins.
cross in tray
Butternut Squash,
peeled, 2cm cubes
400g
20 - 22 mins.
French Beans
200g
20 - 22 mins.
cross in tray
Brussels Sprouts
400g
20 - 22 mins.
Carrots sliced
400g
20 - 23 mins.
stir ½ way
Cauliflower / Brocolli
400g
16 -18 mins.
stir ½ way
Courgettes sliced
400g
10 - 12 mins.
stir ½ way
Mushrooms
200g
9 -13 mins.
Leeks sliced
400g
15-18 mins.
Potatoes - Baby new /
maincrop peeled, cubed
400g
22-24 mins.
Spinach
250g
7-10mins.
stir ½ way
Couscous, Rice and Pasta
Type
Serv.
Weight
Water
Time
Mins.
Notes
Couscous
2
150g
300ml
5 - 6
Rice - White easy cook long grain
2
200g
300ml
25 - 35
Rice - White easy cook long grain
3
300g
450ml
40 - 45
Rice - Brown
2
200g
300ml
35 - 45
Pasta
2
120g
500ml
27 - 30
Meat
Type
Weight
Time
Notes
Boneless Chicken Fillets
250g
15 - 18 mins.
Small Chicken Joints
450g
30 - 35 mins.
Salmon / Cod Loin steaks
250-400g
12 - 15 mins.
according to thickness
14
