5
BEFORE USE
Before using your steamer for
the first time, wash all parts
except the main unit.
Using
1
Fill the water reservoir with
water to the maximum level.
•
Do not use broth or other
liquids. Do not add anything to
the water in the reservoir. The
system is designed for use with
cold water only, do not use hot
water.
2
Put the mantle around the
heater
„
.
3
Fit the drip tray. The drip tray is
used to collect juices so they
can be used for gravies,
sauces, soup or stock, etc.
4
Fit the clear rings to the
steamer trays.
•
Each plastic ring and tray is
labelled either ‘Top’, ‘Middle’ or
‘Bottom’ to help you match the
parts and assemble the unit. If
you cannot read the markings
on the rings and trays then the
smallest ring and tray should be
placed at the bottom,
increasing in size from bottom
to top.
5
Place food into the steaming
bowls. According to the amount
and kind of foods to be cooked,
you can use one, two or three
bowls as they stack on top of
each other
A
.
6
Place the lid on the upper
steaming bowl.
7
Plug into the electrical socket.
8
Refer to the cooking guide and
adjust the timer for the desired
cooking time, the on/off light
will glow. Steaming will begin.
9
After the set time the on/off
light will go out, the bell will ring
and the steamer will switch off
automatically. Using oven
gloves or a cloth, promptly
remove the steaming bowls.
•
Do not remove the drip tray
until it has cooled completely.
CONFIGURATIONS
Single bowl
•
Use one bowl for steaming one
type of food such as peeled
potatoes.
•
Take care to arrange the food
so that some of the holes in the
bottom of the bowl remain
clear, allowing steam to flow.
Two bowls
•
Always place the largest pieces
of food with the longest
cooking time in the lower
steaming bowl.
•
Place different foods in the
upper and lower bowls, be sure
the flavours complement each
other as condensation will drip
from the upper bowl.
•
If steaming meat, fish or poultry
together with vegetables,
always place the meat, fish or
poultry in the lower bowl so that
juices from the raw meat cannot
drip onto other foods.
Three bowls
•
Always place the largest pieces
of food with the longest
cooking time in the lower
steaming bowl.
•
Steaming times for food in the
upper bowl are usually slightly
longer so allow an extra 3-5
minutes due to a large volume
of food being cooked and due
to extra time being needed to
reach temperature.
•
If foods with different cooking
times are being steamed start
the food with the longest
cooking time in the lower bowl.
•
If steaming meat, fish or poultry
together with vegetables,
always place the meat, fish or
poultry in the lower bowl so that
juices from raw or partially
cooked meat cannot drip onto
other foods.
•
If you want to steam a large
quantity (three bowls) of 1 type
of food or foods with the same
cooking time, please see page
6 for ‘Steam tube usage’.
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