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Carefully read all instructions before using this appliance.
When using electrical appliances, basic safety precautions should always be taken, including the following:
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
SPECIAL CORD SET INSTRUCTIONS
A short power-supply cord is provided to reduce the risks of injury resulting from becoming entangled in or tripping over a longer cord. Longer, extension cords are available and may be used if care is exercised in their use. If a longer extension cord is used:
NOTICE: This appliance has a polarized plug (one prong is wider than the other).To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug.
If it still does not fit, contact a qualified electrician. Do not modify the plug in any way.
Place the box containing the Cuisinart® CookFresh™ Digital Glass Steamer on a flat, sturdy surface before unpacking. Open box and remove instruction book and any printed materials from top of box.
Remove packing materials and all components.
Remove glass bowl carefully.
Check the Features and Benefits section to ensure you've removed all parts. Place all packing materials back into the gift box and save, in the event that future shipping of the item is needed.
BEFORE THE FIRST USE
Before using your Cuisinart® CookFresh™ Digital Glass Steamer for the first time, remove any dust from shipping by wiping the housing, steam tower, and control panel with a damp cloth. The removable water reservoir, lid, steaming pot and steaming tray should be hand-washed in hot, sudsy water and thoroughly rinsed. Before using your steamer, make sure it is 2 to 4 inches away from the wall or from any items on the countertop. Do not use on heat-sensitive surfaces. Do not use under cabinets.
Plug steamer into an electrical outlet.
Always unplug the steamer from electrical outlet and allow to cool completely before cleaning. Before first use and after each use, clean each part thoroughly.
Wash all parts except the steamer base in warm, soapy water; rinse and dry thoroughly. The steaming pot, tray and lid can also be cleaned on the top rack of a dishwasher.
Do not use chlorine bleach or abrasive cleaners on any part of the steamer.
Never put the steamer base in dishwasher or immerse it in water. The base can be wiped with a damp cloth to remove residue.
To clean the inner area of the steamer base where the steaming pot sits, sprinkle a clean, damp sponge with a teaspoon of baking soda, and wipe carefully. Wipe again with a clean, damp sponge.
Empty Water Release Drain over a kitchen sink before storing the unit. Water Release Drain is located below the Water Reservoir on back of unit.
Store your steamer in a dry place, out of the reach of children.
Maintenance: Any other servicing should be performed by an authorized service representative.
After several months of use, calcium deposits may build up in the steam tube of your steamer. This process is normal. You should descale regularly to maintain maximum steam production and extend the life of your steamer.
To descale: Fill the water reservoir to the maximum level with equal parts of water and white vinegar (not cider or wine vinegar).
Plug the unit into an electrical outlet. The steaming pot and lid should be in place. Set timer for 60 minutes and begin steaming.
When the timer sounds, unplug and allow to cool completely before pouring out vinegar solution.
Rinse the water reservoir, steaming pot and lid several times with fresh, cold water.
Fill the reservoir with cold water and place on unit. Set timer for 30 minutes and begin steaming to remove any residual vinegar from the steamer.
We also recommend using the descaling method to clean the steamer after steaming seafood.
PROTEINS | ||||
Food | Amount | Preparation | Function | Time |
Chicken breast | 4 chicken breasts, about 1½ pounds total; yields 4 cups cubed | Trimmed of any excess fat | Poultry | 15 to 20 minutes |
Clams | 1 dozen | Scrubbed | Seafood | 6 to 8 minutes |
Crab legs, fresh | 1 pound | Rinsed | Seafood | 8 minutes |
Crab legs, frozen | 1 pound | Rinsed | Seafood | 10 minutes |
Fish fillet, thick, e.g., salmon | ¾ pound | Rinsed | Seafood | 15 minutes |
Fish fillet, thin, e.g., flounder/sole | ½ pound | Rinsed | Seafood | 6 to 8 minutes |
Fish, whole | 2 pounds | Cleaned and rinsed | Seafood | 20 minutes |
Fish, whole | 1 to 1½ pounds | Cleaned and rinsed | Seafood | 15 minutes |
Lobster tail | 4 lobster tails | Rinsed | Seafood | 10 minutes |
Mussels | 2 pounds | Scrubbed and debearded | Seafood | 6 to 8 minutes |
Shrimp | 1 pound | Peeled and deveined | Seafood | 6 minutes |
Shrimp, frozen | 1 pound | N/A | Seafood | 10 minutes |
VEGETABLES | ||||
Food | Amount | Preparation | Function | Time |
Artichokes, globe, large | 11 to 12 ounces each | Trimmed (for preparation tips) | Vegetable | 35 to 45 minutes |
Asparagus, medium stalk | 1 pound | Trimmed | Vegetable | 7 to 8 minutes |
Green beans | 1 pound | Trimmed | Vegetable | 7 to 8 minutes |
Green beans, frozen | 1 pound | N/A | Vegetable | 6 minutes |
Wax beans | 1 pound | Trimmed | Vegetable | 10 to 12 minutes |
Beets, medium | 1 bunch, about 12 to 14 ounces total | Trimmed and scrubbed | Vegetable | 25 to 30 minutes |
Broccoli | 1 pound | Cut into 1–2-inch florets | Vegetable | 7 minutes |
Broccoli, frozen | 12 ounces | N/A | Vegetable | 6 minutes |
Broccolini | 1 bunch, about 8 ounces | Trimmed | Vegetable | 8 minutes |
Broccoli rabe | 1 bunch, about 10 ounces | Trimmed | Vegetable | 8 minutes |
Brussels sprouts | 1 pound | Trimmed | Vegetable | 14 minutes |
Cabbage, individual leaves | 1 small head, about 1 pound | Rinsed | Vegetable | 5 minutes |
Cabbage, small head, whole | 1 pound | Rinsed | Vegetable | 15 minutes |
Carrots | 1 pound | Cut lengthwise into 3-inch pieces and quartered | Vegetable | 8 to 9 minutes |
Carrots, baby | 1 pound | N/A | Vegetable | 9 to 10 minutes |
Cauliflower | 1½ pounds | Cut into 2–inch florets | Vegetable | 10 minutes |
Corn on the cob | 4 ears | Husked | Vegetable | 8 minutes |
Escarole | 1 head, about 8 ounces | Trimmed | Vegetable | 7 to 8 minutes |
Fennel | 1 medium bulb, 12 ounces | Cut into wedges | Vegetable | 10 minutes |
Frozen mixed vegetables | 1 pound | N/A | Vegetable | 7 minutes |
Kale | 1 bunch, 6 to 8 ounces | Trimmed | Vegetable | 6 to 8 minutes |
Parsnips | 1 bunch, about pound | Cut lengthwise into 3-inch pieces and quartered | Vegetable | 8 to 10 minutes |
Potatoes, red | 1½ pounds | Cut into 1–2-inch cubes | Vegetable | 20 minutes |
Potatoes, red, medium | 3 pounds | Scrubbed and left whole | Vegetable | 40 minutes |
Green peas, fresh | 8 ounces | Shelled | Vegetable | 5 minutes |
Spinach, baby or whole leaf | 5 ounces | Rinsed | Vegetable | 3 to 4 minutes |
Spinach, frozen | 10 ounces | N/A | Vegetable | 14 minutes |
Squash, butternut | 1½ pounds, about 4 cups | Cut into large cubes | Vegetable | 15 to 20 minutes |
Squash, yellow | 12 ounces | Cut into ½-inch rounds | Vegetable | 6 minutes |
Sugar snap peas | 12 ounces | Trimmed | Vegetable | 6 to 8 minutes |
Snow peas | 12 ounces | Trimmed | Vegetable | 6 minutes |
Turnips | 16 ounces | Peeled and cut into wedges | Vegetable | 20 minutes |
Zucchini | 12 ounces | Cut into ½-inch rounds | Vegetable | 5 minutes |
GRAINS | ||||
Food | Amount | Preparation | Function | Time |
Bulgar | 2 cups bulgar: 3 cups water; yields 6.5 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 25 minutes with 5-minute rest |
Couscous | 2 cups couscous: 2 cups water; yields 6 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 15 minutes with 5-minute rest |
Oats, rolled | 1 cup oats: 1½ cups water | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 25 minutes with 5-minute rest |
Oats, steel cut | 1 cup oats: 2 cups water | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 45 minutes with 5-minute rest |
Rice, brown | 2 cups rice: 2 1 ⁄ 3 cups water; yields 6 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 40 minutes with 5-minute rest outside of steamer |
Rice, white | 2 cups rice: 2 1 ⁄ 3 cups water; yields 6 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 25 minutes with 5-minute rest outside of steamer |
Quinoa | 2 cups quinoa: 2 cups water; yields 6 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Grains | 25 minutes with 5-minute rest |
BEANS | ||||
Food | Amount | Preparation | Function | Time |
Beans, black | 1 cup dry and soaked: 2 cups water; yields approximately 3 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Manual | 50 to 55 minutes |
Beans, garbanzo | 1 cup dry and soaked: 3 cups water; yields approximately 3 cups | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Manual | 55 to 60 minutes |
Beans, white | 1 cup dry and soaked: 2 cups water; yields approximately 3 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Manual | 45 to 50 minutes |
Lentils, brown | 1 cup lentils: 3 cups of water; yields approximately 3 cups cooked | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Manual | 45 minutes |
EGGS AND CUSTARD | ||||
Food | Amount | Preparation | Function | Time |
Eggs, soft to medium-soft boiled | up to 1 dozen | N/A | Manual | 8 minutes, plus shocked in an ice bath |
Eggs, hard boiled | up to 1 dozen | N/A | Manual | 14 minutes, plus shocked in an ice bath |
Custards, individual ramekins | 4, 5-oz. ramekins | Placed into ovenproof vessel, tightly covered with lid or foil and placed on steaming tray | Manual | 25 minutes |
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
Download Cuisinart CookFresh STM-1000 - Digital Glass Steamer Manual
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