Sunbeam 4713 Instruction And Recipe Book
  1. Manuals
  2. Brands
  3. Sunbeam Manuals
  4. Electric Steamer
  5. 4713
  6. Instruction and recipe book

Sunbeam 4713 Instruction And Recipe Book

Sunbeam electric steamer #4713
Hide thumbs
Table of Contents

Advertisement

Quick Links

Food Steamer
Instruction Book and Recipe Book
Model #4713

Advertisement

Table of Contents
loading

Related Manuals for Sunbeam 4713

Summary of Contents for Sunbeam 4713

  • Page 1 Food Steamer Instruction Book and Recipe Book Model #4713...
  • Page 3 Congratulations, you are now the owner of a Sunbeam Food Steamer, and will soon be creating complete, flavorful, healthy meals with steam heat! Steaming retains the vitamins and minerals in foods that are often lost with other cooking methods. Nutritious dishes are minutes away without added oil or fat.

  • Page 4: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be observed including the following: Read all instructions, Food Steamer. Save Do not touch hot surfaces. Use handles or knobs. Always use oven mitts when handling hot materials. Avoid hot steam rising from top of Steamer at all times when in use.
  • Page 5 FOOD S T E A M E R C O M P O N E N T S A) STEAMER LID has a convenient handle on top to avoid burning fingers when it is removed. However, use caution when removing lid due to the small steam vents in the top of the cover which constantly emit hot steam when appliance is in use.
  • Page 6 C O O K I N G W I T H Y O U R FOOD S T E A M E R 1. Place the appliance on a stable, level surface away from walls and overhanging cupboards. 2. Pour cold tap water into Water Reservoir to Max level for foods requiring 13 to 60 minutes steaming time, or Min level for food requiring less than 13 minutes.
  • Page 7 Useful Hints: -For high altitude cooking, steaming times may need to be increased. Exact times vary by location. *Steaming times stated in the charts and recipes are only a guide. Times may vary depending on the size of food pieces, spacing of the food in the Steamer Bow!, freshness of food, and personal preference.

  • Page 8: Special Instructions

    Special Instructions This appliance has a short supply cord to reduce the risk resulting from becoming entangled in or tripping over a long cord. Longer extension cords are available and may be used if care exercised in their use. If a longer extension cord is used, the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance.
  • Page 9 Food Charts -Steam leafy green vegetables for the shortest possible time as they lose color easily. *Salt and season vegetables after steaming far best results. frozen vegetables should not be thawed before steaming. Cooking time will vary from chart below.
  • Page 10 *Steaming has the advantage of allowing all the fat to drip away during.cooking. Due to the gentle heat only choose tender, lean cuts of meat and trim off all fat. Steam i n Steam Bowl for best results. -Serve steamed meat and poultry with flavorsome sauces or marinate before steaming. *Thoroughly cook all food before serving.
  • Page 11 - Fish is done cooking when it is opaque and flakes easily with a fork. - Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended. * Add lemon wedges and herbs while steaming to improve flavor.
  • Page 12 DINNERS TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS 4 servings 4 4 oz. chicken breasts 2 cups fresh green beans 2 tablespoons chopped tarragon 114 cup sliced almonds 1 cup cream of chicken soup* Sal t and pepper to taste Pour cream of chicken soup in Rice Bowl.
  • Page 13 CREAMY SHRIMP AND RICE 4 servings 1 cup uncooked white or wild rice 2 tbsp. sliced green onions 1 114 cup chicken broth 1 cup frozen cooked shrimp 1 314 cup cream of potato soup 2 tbsp. sliced almonds, toasted i/2 cup shredded Swiss cheese Sal t and pepper Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in...
  • Page 14 D E S S E R T S RICE PUDDING servings 112 cup fast cooking white rice 1 tbsp. vanilla extract 1 cup milk Raisins (optional) 112 cup sugar Combine rice, milk, sugar, vanilla extract, and raisins in Rice Bowl. Fill Water Reservoir to Max level.
  • Page 15 MOIST & DELICIOUS MOLASSESCAKE 2 cups flour 1 cup water 112 cup sugar 112 cup molasses 112 cup brown sugar 1 teaspoon baking soda 114 cup butter or margarine Cqmbine flour, sugar, brown sugar and butter or margarine in a bowl. Set aside l/2 cup mixture for topping.

  • Page 16: Limited Warranty

    What is Covered and For How Long Congratulations on your recent purchase of a quality Sunbeam product. We are confident that our product will perform well and therefore warrant to you, as the original retail purchaser, for a period of 2 years from the date of original purchase, that your new product will be free of mechanical and electrical defects in material and workmanship.

Table of Contents