IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plugs or Steamer Base in water or other liquid.
ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property. 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance.
13. Make sure the FIRST (1) Steamer Basket is securely sitting in steaming position — over the Drip Tray, on the Steamer Base. Make sure the bottom of every stacked Steamer Basket sits securely in the grooves along the top rim of the Steamer Basket below it, and that the food is contained and evenly distributed within each Basket.
INTRODUCTION Congratulations on your purchase of the Toastmaster TMFS4401 ® 3-Tier Food Steamer. Never boil another vegetable! Steaming helps preserve vitamins and mineral content, color, and flavor, without using fat. The 60-minute timer allows you to prepare foods effortlessly. Steaming fish produces delicate, moist and tasty results. The three...
BEFORE USING FOR THE FIRST TIME IMPORTANT: Never place Lid, Rice Cooking Bowl, Steamer Baskets or Drip Tray on a hot stove or in a microwave. Before using your 3-Tier Food Steamer for the first time, we suggest you become familiar with all of its parts. Read all instructions and cautions carefully.
STEAMER BASKET CONFIGURATIONS Figure 3 Use the FIRST (1) Basket with the Steamer Basket Insert and Lid. Figure 5 Use FIRST (1), SECOND (2) and THIRD (3) Steamer Baskets with Inserts and Lid. Figure 7 Use FIRST (1) Basket with Insert, add the SECOND (2) Basket with NO Insert.
OPERATING INSTRUCTIONS 1. Make sure the Food Steamer is unplugged. 2. Place unit on a flat sturdy surface with adequate clearance. Keep children away from the Food Steamer. 3. Place the Steam Ring into position over the Heating Element, the larger end facing the bottom of the Steamer Base. 4.
OPERATING INSTRUCTIONS 9. When cooking in multiple Steamer Baskets with foods requiring various steaming times, place the food to be finished first in the THIRD (3) Steamer Basket. 10. When the Steamer Base, Drip Tray, Steamer Basket(s) and Lid are properly set up, plug the unit into a 120V AC electric outlet. 11.
Make sure the Baskets are securely sitting in position on top of each other and also on top the Steamer Base. Check that the Lid is properly in position. 15. Turn the Timer Control Dial the desired cooking time of the remaining food and continue steaming until all food is cooked to your satisfaction.
OPERATING INSTRUCTIONS USING THE RICE COOKING BOWL TO STEAM RICE Use the Rice Cooking Bowl to prepare light and fluffy rice: cook brown or white rice, and even wild rice. 1. Add the rice and water amounts listed on the RICE STEAMING CHART to the Rice Cooking Bowl.
NOTE: If cooking less than 10 minutes, turn Timer to “10” and then back to desired cooking time. The Power Indicator Light will illuminate as steaming begins. CAUTION: Take care not to let the Steamer Base or the grains boil dry. HINTS FOR STEAMING RICE 1.
HINTS FOR BEST STEAMING RESULTS 1. When placing food into the Steamer Baskets, make certain not to block all of the Steam Holes in the Inserts. This is especially important when cooking with multiple Steamer Baskets. There must be adequate air circulation around the food to ensure even steaming on all levels.
FRESH VEGETABLE STEAMING CHART The times in the Vegetable Steaming Chart are approximate. Set the Timer and check for doneness at the suggested cooking time; continue cooking if necessary. The size and shape of the food, as well as personal taste, may call for adjustments. If you want softer vegetables, add more water if necessary, and steam for additional time.
STEAMING FISH, POULTRY & PRE-COOKED MEATS 1. The steaming times listed in the Fish Steaming Chart are for fresh or frozen (fully thawed) fish or shellfish. Before steaming, clean and prepare fresh seafood. 2. Use lettuce leaves under fish fillets and fish steaks to catch some of the juice and to make removing the fish easier.
PRE-COOKED MEAT & POULTRY STEAMING CHART Meat/Poultry Chicken breasts, boneless, skinless Hot dogs Pre-cooked sausage *Approximate times are offered as guidelines only. Cooking times may vary. BOILED EGG STEAMING CHART Boiled Eggs in Shell Soft boiled Medium boiled Hard boiled BOILED EGGS, IN CUP 1.
USER MAINTENANCE INSTRUCTIONS This appliance requires little maintenance. It contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly, must be performed by a qualified appliance repair technician. CARE AND CLEANING CAUTION: Unplug and allow Steamer and water to cool completely before emptying water from the Drip Tray and Steamer Base and before cleaning.
TO STORE Unplug the 3-Tier Steamer from the wall outlet and clean all parts. Be sure all parts are dry before storing; then nest the parts inside each other for easy storage. 1. With the Steamer Basket Inserts removed, nest the FIRST (1) and SECOND (2) Steamer Baskets inside the THIRD (3) Basket.
RECIPES DELICIOUS CLASSIC EGG SALAD WITH DILL Makes about 2 ⁄ cups, enough for 4 sandwiches 6 large hard-boiled eggs, peeled and diced into ⁄ cup mayonnaise 2 tablespoons minced red onion 3 tablespoons chopped fresh dill 1 medium celery stalk, chopped finely 3 to 6 Claussen dill hamburger sliced pickles, chopped ®...
ASIAN GLAZED SALMON WITH STEAMED ASPARAGUS AND PEA PODS 2 (4-oz.) salmon fillets, skin removed ⁄ cup sesame oil ⁄ cup soy sauce ⁄ cup brown sugar ⁄ cup chopped green onions 1 tablespoon grated ginger 1 garlic clove, minced 2 large lettuce leaves 1 lb.
SMOKED TURKEY SAUSAGE WITH CABBAGE, ONIONS AND PEPPERS 1 (14 to 16 oz.) package smoked turkey sausage, cut into 6 pieces ⁄ head cabbage, cut into 1-inch chunks 1 onion, cut into 1-inch chunks 1 green pepper, cut into 1-inch chunks 1 red pepper, cut into 1-inch chunks 1.
SWEET & SOUR CHICKEN BREAST DINNER 2 chicken breasts, boneless and skinless Lawrey’s Seasoning Salt ® 1 cup long grain white rice ⁄ cups water ⁄ medium onion, thinly sliced ⁄ green pepper, sliced 4 oz. mushrooms, sliced 1 can water chestnuts, drained ⁄...