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Filling With Water:
1. Fill Levels: The minimum and maximum fill levels are indicated by raised lines
inside the water reservoir.
2. Max Fill: Fill the reservoir to the max level for any foods requiring 13 to 60
minutes steaming time.
3. Min Fill: Fill to the min level for any foods that require less than 13 minutes
steaming time.
4. Refer to Steaming Charts or Recipes for recommended cooking times.
5. If the appliance stops producing steam, or there is a noticeable reduction in
steam before food is ready, add extra water to the reservoir.
Note:
DO NOT add any herbs, wine, stock or any liquid other than tap water to
the water reservoir.
The water reservoir can be safely refilled while the machine is operating. Slide out
the top up drawer and add the desired amount of water to prolong the cooking
cycle.
Rice Steaming Bowl:
CAUTION!
DO NOT remove the steaming bowls or drip trays during the cooking
cycle.
WARNING!
To avoid injury, DO NOT allow your face or any part of your body to
come into contact with the steam as it will be scalding hot.
1. Add cold water in the water reservoir up to the max fill line
2. Cook rice on a ratio of 1:1 with water.
3. Wash rice and then pour into the rice steaming bowl.
4. Add the equivalent in cold water to the rice basket (i.e. 100g and 100ml water).
Place rice basket in lowest tier of the steamer.
5. Put the steamer lid on and set the timer to the required time.
Steamed Rice:
1. Different types of rice require different steaming times.
2. Steamed white rice should take around 20 -25 minutes.
3. Basmati rice: 200g/200ml 25 minutes.
4. Long grain rice: 200g/200ml 45 minutes
5. Brown rice: Will take around 45 minutes to cook.
Using the Steaming Bowls:
1. Always place the largest pieces of food with the longest cooking time in the
lower bowl.
2. You may place a different food in the stacking and lower bowls, but
as condensation will drip from the stacking bowl be sure the flavours
complement each other.
3. If steaming meat or poultry and vegetables, always place the meat or poultry
in the lower bowl so that juices from raw or partially cooked meat cannot drip
onto other foods.
4. Steaming times for food in the stacking bowl are usually slightly longer so
allow an extra 5 minutes.
5. If foods with different cooking times are being steamed, start the food with the
longest cooking time in the lower bowl.
