•
Turn the timer to “0”, let it cool for a couple of minutes, then top up with boiling water and start
the timer.
•
When calculating the time needed, allow for the whole of the time already spent steaming, and
part of the time between running dry and restarting, as the cooking process will not have
stopped immediately the reservoir ran dry.
•
If you watch the cooking process, there’s no reason why the rescue operation shouldn’t be
100% successful.
•
If it isn’t, then a piquant sauce should do the trick – try something with lemon or lime in it first. If
all else fails, ginger, garlic, or chilli will hide absolutely anything.
Emptying
•
When the timer returns to 0, the bell will sound, the power-on light will go out, and the steamer
will switch off.
•
Unplug the base unit from the power socket.
•
Everything will be hot – use oven gloves or a cloth – use the handles.
•
Steam will escape from the Baskets (2) – keep hands, face, etc. away from the area above the
steamer. Don’t lean over it.
•
When lifting the Lid (1), angle it to direct steam away from your body.
•
Lay the Lid (1) on a plate or tray.
•
Lift off the Baskets (2) and set them down on plates or a tray before serving.
•
Take care when removing the juice tray – apart from being very hot, the juices are likely to stain
if spilt.
•
Any water remaining in the reservoir should be left to cool, then poured via one of the handles,
to avoid getting the timer switch or mains lead wet.
Timing
•
The times given in the cooking guide on page 9 are for a single layer of food in the bottom Basket
(2), used on its own. You will need to extend these times:
a) if two or three baskets are used, as the same amount of steam is having to heat a greater volume
of food;
b) if a particular food is cooked in the second or third Basket (2). Generally speaking, the further
the food is from the element, the longer it will take to cook;
c) if food is layered within a Basket (2).
•
You will need to experiment to find the times and positions which suit your favourite foods and
food combinations.
•
Fish is cooked when it appears opaque and can be flaked easily. Cook meat until the juices run
clear. Leaf vegetables should be cooked as little as possible, to keep them green and crisp.
•
Plunging into iced water will stop the cooking process (plunging the food, that is).
The rice bowl
•
When cooking rice, add water to the Rice Bowl (6) in addition to the water in the reservoir. The
volume of water added to the Rice Bowl (6) should be roughly one and a quarter times the volume
of the rice.
•
Put the Rice Bowl (6) in the topmost Basket (2). Juices from other foods will alter the flavour of
the rice, and the additional liquid may make the rice mushy.
The separator (10)
This fits across the centre of the smallest Basket (2), although it can be used in any of the
Baskets (2).
6
ENGLISH
USC-180 Inst 6/16/08 5:13 PM Page 6
