Russell Hobbs 10969, Инструкция и гарантия

Страница: 4 / 20

preparation
1.Put the steamer on a stable, level, heat-resistant surface, near 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
they’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.Check that the filter is in place inside the steamer.
fit the diffuser
5.Sit the diffuser on top of the steamer. It has a flat side and a round side.
The flat side fits over the corresponding flat bit inside the steamer.
6.The diffuser directs the steam through the steam holes in the bottom
basket. It also prevents the heater and steamer being overwhelmed by
juices from the cooking foods.
water fill
7.Firstly, prior to fitting the basket (s), fill the water directly into the water
reservoir to the first line in the bottom of the reservoir. The water level
should reach the MAX line marked on the indicator on the side of the
steamer. This will allow for 60 minutes of steaming, which is enough time
for steaming most foods.
8.Should the need arise to top-up the reservoir before the steam cycle is
completed, use a thumb to pull the top of the filler out till it clicks into
place - it opens about a centimetre.
9.Pour water into the filler up to the MAX mark. This will allow for extra
steaming without disrupting the steaming cycle.
NOTE: It takes a few minutes for the water to trickle into the water reservoir,
so this process will need to be repeated a number of times in order to
increase the water level.
10.Push the top of the filler back into place on the side of the steamer.
11.Don’t add anything to the water. Add seasoning, marinades, etc. to the
food, NOT the water. They won’t circulate, they’ll concentrate in the
steamer, possibly damaging the internal surfaces and the element.
assemble the basket (s)
The basket handles are marked with one (Bottom), two (Middle) or three (Top)
markings.
12.Put the diffuser on top of the reservoir, then for:
1 basket sit the bottom basket on top of the diffuser
2 baskets put the middle basket on top of the bottom one
3 baskets put the top basket on top of the middle one
steam room
13.To allow the steam to circulate
a) pack food loosely in the baskets
b) whenever possible, use single layers of food
c) leave spaces between the pieces
d) when layering food in a basket, leave spaces between the pieces in each
layer to let the steam circulate through the layers
uniformity
14.For uniform cooking
a) try to cut all pieces of food in a basket to roughly the same size
b) put larger pieces, or food with long cooking times, nearest the reservoir
c) put smaller pieces, or food with short cooking times, furthest from it
4
RH_10969_Amap_IB_7-7-05 7/7/05 6:34 PM Page 4