Related Manuals for Sunbeam VitaSteam Electronic ST6820
Summary of Contents for Sunbeam VitaSteam Electronic ST6820
- Page 1 VitaSteam Electronic Programmable Food Steamer Instruction Booklet ST6820 Please read these instructions carefully Please read these instructions carefully and retain for future reference. and retain for future reference.
-
Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your VitaSteam Electronic An Introduction to Steam Cooking Using your VitaSteam Electronic For Best Results when Steaming Guide to the Instant Steam Function Guide to Water Levels Guide to using the Steaming Trays Guide to using the Rice Bowl... -
Page 3: Sunbeam's Safety Precautions
• Do not use your steamer in confined spaces. surface. • Remove the cover away from you after • Do not move or cover the steamer while in steaming. operation. Sunbeam is very safety conscious when • Do not use an appliance for any purpose designing and manufacturing consumer products, other than its intended use. but it is essential that the product user also exercise • Do not place an appliance on or near a hot gas care when using an electrical appliance. Listed flame, electric element or on a heated oven. -
Page 4: Features Of Your Vitasteam Electronic
Features of your VitaSteam Electronic 6 cup capacity rice bowl The separate rice bowl cooks up to 6 cups of perfect, light and fluffy rice every time. 3 steaming trays Enables you to cook your entire meal using one appliance. Steam seafood, poultry or other meats in the lower tray, then add the upper trays to steam nutritious vegetables. The steaming trays are shatter resistant to prevent breakage. The base of each tray can be removed to allow for larger food items. LCD screen Digitally displays the remaining cooking time selected in Steamer mode, or the delay time in Timer mode. ON/OFF light Indicates when the appliance is steaming. - Page 5 External water fill hole Allows you to add water to the steamer without removing the steaming trays. Removable drip tray Collects the fats, juices and condensation during steaming, and is removable for easy cleaning. An instant steam sleeve built into the drip tray helps to generate steam in as little as 30 seconds. Water level indicator External water level indicator allows you to monitor the water level at all times. Control panel Allows you to preset the desired cooking time or program your steamer to delay start by setting the timer.
-
Page 6: An Introduction To Steam Cooking
An Introduction to Steam Cooking Congratulations on the purchase of your new Meats such as chicken can be gently steamed Sunbeam VitaSteam Electronic food steamer. to retain their flavour and tenderness, while You will now be able to enjoy the benefits the fats drain away. and convenience of steam cooking. Steaming is also gentle, as the food never Steaming is one of the healthiest cooking comes in contact with the cooking liquid, methods available, as it requires no fats ensuring that it retains its shape, colour and or oils. Steaming ensures that fruit and texture. vegetables retain vitamins and minerals required for a balanced diet. -
Page 7: Using Your Vitasteam Electronic
Using your VitaSteam Electronic Before using your VitaSteam Electronic for after 5 seconds. The ON/OFF light will the first time, wash the steaming trays, illuminate to let you know that steaming rice bowl, lid and drip tray in warm soapy has commenced. Five beeps will sound water. Rinse and dry thoroughly. Operate the when the selected time has elapsed and Steamer for 15 minutes using a solution of 1 the Steamer will automatically switch to tablespoon lemon juice and 2 cups water in the Keep Warm function. the reservoir. Note: If the water in the Steamer runs out Note: You may notice a slight odour during before cooking has finished the unit will this first operation. This is normal with many sound a continuing beep and the ON/OFF heating appliances and will not affect the light will blink. See the section on the performance of your Steamer. automatic boil dry sensor setting on page 6. 1.Fill the water reservoir above the ‘MIN’ 8. U sing oven mitts or a cloth, remove the water level and no higher than the ‘MAX’ lid by tilting it away from you to ensure water level. steam is safely released without scalding. Hold the lid over the steamer to allow the Note: Use only clean water in your VitaSteam condensation to drain into the unit before Electronic. Do not use wine, stock or other removing completely. Remove the plug liquids. from the power outlet after use. -
Page 8: For Best Results When Steaming
Using your VitaSteam Electronic (continued) 3. P ress the 'SET' button again, and the word steam at a time to keep your food warm. The 'TIMER' will appear on the LCD screen. Steamer will stay in the Keep Warm function Press the 'MIN' (minutes) button until you for up to 1 hour. After 1 hour the Steamer reach the desired delay time. There is a will beep 3 times and then turn off. maximum delay time of 30 minutes. Once Automatic boil dry sensor setting the delay time has been selected the unit The Steamer is fitted with an automatic boil will turn on automatically after 5 seconds dry sensor which switches off the heating and the delay countdown will begin. Once element if the base is accidentally switched the delay time has finished the Steamer on empty or boils dry. If this occurs a will start the cooking process. continuous beep will sound and the ON/OFF Keep Warm function light will blink. If cooking, the timer will The Steamer is fitted with a Keep Warm stop. Refill water through the external water function. Once the selected cooking time fill holes and press the 'SET' button to has elapsed the Steamer will beep 5 times. recommence the cooking process. The timer The unit will automatically go to the Keep will continue with the remaining cooking time... -
Page 9: Guide To The Instant Steam Function
Guide to the Instant Steam Function The VitaSteam Electronic features an Instant The instant steam sleeve concentrates a Steam function that will enable steam to small amount of water around the exposed be generated in as little as 30 seconds. For heating element, quickly bringing it to boiling this feature to operate you must place the temperature to produce steam, rather than removable drip tray with instant steam sleeve heating all of the water in the reservoir at in position. once. The instant steam sleeve has a small cut out in the bottom to allow water to flow into the contained water area. For more efficient steaming we recommend that the appliance is always operated with the removable drip tray with instant steam sleeve in position. S E T Guide to Water Levels Your VitaSteam Electronic relies on the when cooking for long periods and allows for water reservoir being full of water to operate. continuous steaming. See Figure 2. Fill the water reservoir with clean water only. See Figure 1. The water level must be between the ‘MIN’ (500ml) and ‘MAX’ (1000ml) markings. When continuously cooking food with your Steamer ensure that the water level does not fall below the ‘MIN’ marking (500ml). -
Page 10: Guide To Using The Steaming Trays
Guide to using the Steaming Trays The VitaSteam Electronic comes with three Then place the upper steaming trays steaming trays. The appliance can operate on top for cooking rice or vegetables. with all trays stacked on top of each other or Note: Ensure bases are properly clicked into with just one tray in position. See Figure 3. the sides of each tray before use. The base of each tray can also be removed to allow for larger food items. See Figure 4. Place the largest piece of food with the longest cooking time in the lowest steaming tray, then place on top of the removable drip tray and power base. S E T Figure 3 S E T Figure 4 Guide to using the Rice Bowl Rice should be cooked in the rice bowl provided, which has a capacity of up to 6 cups of cooked rice. The rice bowl must be placed in the top steaming tray with the lid on. Both uncooked rice and water must be added to the rice bowl. Check the recommended quantities on Page 12. For perfect rice,... -
Page 11: Care And Cleaning
Care and Cleaning Before cleaning your Sunbeam VitaSteam Alternatively, prepare a solution of either: Electronic, ensure the power is turned off at (i)- 2 cups of water in which 1 teaspoon of the power outlet and the plug removed. cream of tartar has been dissolved; or Wash the rice bowl, steaming trays, drip tray (ii)- 2 cups of water to which 1 tablespoon and the lid in warm, soapy water, rinse and of lemon juice or white vinegar has been dry. added. DO NOT wash in dishwasher as the hot water Pour the solution into the reservoir, place temperatures and harsh detergents may the lid in position on the Steamer base and eventually warp and scratch these parts. DO operate your Sunbeam VitaSteam Electronic NOT use abrasives or abrasive cleaners as for approximately 15 minutes. Remove the these may also scratch the surfaces. lid and clean as directed. If excess scale has built up, repeat this process. Wipe out the interior of the Steamer base with a warm, damp cloth or a small brush. Note: Wipe the exterior of the base with a damp If food with a strong odour, such as fish cloth or sponge. DO NOT use abrasives or and cabbage has been steamed, the above abrasive cleaners as these may scratch the procedure may be followed with the steaming Steamer base. -
Page 12: Vegetables
Vegetables – guide to cooking times The following are some handy hints on 5. W hen steaming several different steaming vegetables: vegetables at once, place the largest and firmest in the Steamer first. Add other 1. B efore steaming, wash the vegetables vegetables according to size during the thoroughly. steaming time. 2. C ut off stems and peel if desired. 6. I f a sauce or liquid is to be prepared 3. C ut vegetable to the desired size (smaller with the vegetables, use the rice bowl for pieces steam faster than larger ones). steaming. 4. T o retain the vegetables' flavours and 7. F rozen vegetables should not be thawed nutrients, steam until just tender, but still before steaming. slightly firm. APPROX TIME VEGETABLE QUANTITY... - Page 13 Vegetables – guide to cooking times (continued) APPROX TIME VEGETABLE QUANTITY IN MINUTES Mushrooms 500g, whole Onions 250g, thinly sliced Parsnip 500g, peeled and sliced Peas 500g, shelled Peppers (capsicums) 500g, halved, seeds removed Snow peas 100g, topped Sugar snap peas 150g, topped Potatoes 1.-New 500g, whole (approx. 8) 2.-Red or White 500g, whole (approx. 3) 3.-Sweet 500g, cut into 3cm pieces Pumpkin 500g, cut into 3cm pieces Turnip 500g, cut into 3cm pieces Zucchini 500g, sliced Frozen Vegetables Green beans 500g...
-
Page 14: Rice, Grain & Cereals
Rice, Grain & Cereals – guide to cooking times The following are some handy hints on 3. C over with the lid and set the timer. cooking rice in the rice bowl provided: 4. F or firmer rice, slightly decrease the 1. W ash rice well under cold running water, amount of water specified in the rice bowl. using a fine sieve. 5. F or softer rice, slightly increase the water 2. P lace rice and water into the rice bowl. quantity. Place rice bowl in the top steaming tray. RICE, GRAIN AND CEREALS RICE COOKER BOWL APPROX TIME VARIETY Cups of Rice Cups of Water IN MINUTES... -
Page 15: Fish & Seafood
Fish and Seafood – guide to cooking times The following are some handy hints on 5. F ish is cooked when it flakes easily with a steaming fish and seafood: fork and is opaque in colour. 6. F rozen fish may be steamed without 1. P lace fish in the steaming tray. defrosting, except for fillets which need to 2. I f fish or seafood is to be poached or cooked be defrosted and separated before steaming. in a sauce, use the rice bowl. Fillets are best steamed in a single layer. 3. A dd lemon wedges, herbs and seasoning 7. W hen steaming frozen fish, extend the before steaming, as desired. steaming time. 4. A dd butter or margarine after steaming, if 8. When steaming shellfish, discard any that desired. do not open after cooking. -
Page 16: Poultry
Poultry – guide to cooking times To following are some handy hints on 3. T he removal of fat and skin is steaming chicken and poultry: recommended. 1. S elect pieces of poultry of similar size for 4. I f some colour is desired, brown poultry even cooking. well in a non-stick frypan before steaming. 2. A rrange poultry in a single layer in the 5. S team until well done. Check by piercing steaming tray, to facilitate even cooking. the thickest part of the poultry. If the juices run clear, it is cooked. APPROX TIME TYPE QUANTITY SUGGESTIONS IN MINUTES Breast, on bone 250g (2 pieces) Flesh side down. Thickest part to outside of Drumstick 500g (4 pieces) steaming tray. -
Page 17: Eggs
2. U sing the steaming tray, eggs may be cooked in the shell or cracked into individual size heatproof dishes. APPROX TIME VARIETY QUANTITY IN MINUTES Soft Boiled 1 - 8 Hard Boiled 1 - 8 1 - 6 Crack eggs into well greased ramekin dishes Poached or small cups and place into Steamer. Cover and steam. Beat together eggs and ¼ cup milk in rice Scrambled bowl. Season with salt and pepper. Stir eggs 2-3 times during cooking. Guide to recipes The recipes in this book are a guide to the As you familiarise yourself with your various types of food you can cook in your Sunbeam VitaSteam Electronic you will be Sunbeam VitaSteam Electronic. able to perfect the cooking times to suit your requirements and personal preferences. Each recipe specifies if the steaming tray or the rice bowl should be used. Under each recipe title there is a note of the approximate cooking time required. This may not always produce food cooked to your personal taste (you may find the food over cooked or under cooked). -
Page 18: Recipes
Recipes BREAKFAST LIGHT MEALS AND SIDE DISHES Breakfast Eggs Chicken & Cashew Wontons Serves: 4 Makes: 26 Preparation: 10 mins Preparation: 15 minutes Cooking: 25 mins Cooking: 12 minutes 8 cherry tomatoes, quartered cup unsalted raw cashew nuts 4 rashers bacon, fat trimmed, finely chopped 200g lean chicken mince 4 eggs 1 garlic clove, crushed 1. S catter tomatoes equally among four 1 cup cup soy sauce capacity ramekins. Top with bacon. 1 tablespoon oyster sauce 2. C rack an egg over tomato mixture. Cover 26 fresh flour wonton wrappers... - Page 19 Recipes (continued) Chicken Gow Gee Pork, Chestnut & Basil Dim Sims Makes: 24 Makes: 26 Preparation: 15 minutes Preparation: 15 minutes Cooking: 12 minutes Cooking: 10 minutes ¼ cup sliced dried shiitake mushrooms 500g lean pork mince 200g lean chicken mince 227g can water chestnuts, drained, finely chopped 1 tablespoon finely chopped, unsalted, roasted peanuts 1 cup stale breadcrumbs (made from day old bread) 1 garlic clove, crushed 1 egg, lightly beaten 1 green shallot, finely chopped ½ cup sweet chilli sauce 1 fresh long red chilli, deseeded, finely chopped 2 tablespoons finely chopped fresh basil...
- Page 20 Recipes (continued) Steamed Pork Buns a large bowl. Place dough in bowl and turn to coat in oil. Cover with plastic wrap and Makes: 6 place in a warm, draft-free place to prove Preparation: 20 minutes for 30 minutes or until dough doubles in (+ 4 hours marinating & 1 hour proving time) Cooking: 30 minutes size. 5. P unch dough down with your fist, knead 400g pork midloin chops briefly on a lightly floured surface and ¼ cup hoisin sauce cover with plastic wrap. Place in a warm 2 tablespoons salt-reduced soy sauce draft-free area to prove for a further 30 minutes. 3 teaspoons finely grated fresh ginger 6. S hape dough into a 5 x 20cm log. Cut into 1 teaspoon sesame oil six equal portions. Use a round 7cm pastry 1 teaspoon Chinese five spice powder...
- Page 21 Recipes (continued) Asparagus with Lemon Butter Cauliflower & Broccoli Bake Serves: 4 Serves: 6 Preparation: 5 mins Preparation: 10 minutes Cooking: 12 mins Cooking: 45 minutes 2 bunches asparagus 400g cauliflower, cut into florets 40g butter, melted (or 2 teaspoons olive oil) 400g broccoli, cut into florets 2 tablespoons lemon juice 60g butter 2 teaspoons finely chopped parsley 1 brown onion, finely chopped cracked black pepper 1 garlic clove, crushed 1. A rrange asparagus evenly in steaming tray. cup plain flour Place lid on and set timer (12 mins).
- Page 22 Recipes (continued) Saffron Rice Minted Tabouli Salad Serves: 4 Serves: 4 Preparation: 5 minutes Preparation: 10 minutes (+ 15 minutes cooling time) Cooking: 30 minutes Cooking: 20 minutes 1 cup uncooked white rice ¼ cup cracked wheat (burghul) 2-3 threads of saffron, or pinch saffron 2 cups finely chopped fresh flat-leaf parsley powder 4 green shallots, ends trimmed, finely 1 small brown onion, finely chopped chopped 1. P lace rice into the rice cooker bowl. ¼ cup mint leaves, finely chopped Combine the saffron with 1 cup of water in 250g punnet cherry tomatoes, halved a jug. Pour over rice and add the onion.
- Page 23 Recipes (continued) Recipes (continued) MAIN MEALS 4. A rrange rolls, side by side in steaming trays. Place lid on and set timer (20 mins). Cabbage Rolls 5. W hile cabbage rolls are cooking, place Makes: 12 sauce in a medium saucepan and stir over Preparation: 20 minutes low heat until hot. Pour half the sauce over Cooking: 40 minutes the base of a shallow ceramic dish. Top 6 large Savoy cabbage leaves, hard core with cabbage rolls. Pour over remaining removed, cut in half sauce. Serve. 1 brown onion, finely chopped Nutritional per roll: 4.8g fat; 613kJ; 2g sat fat; 3.2g fibre; 10g carbohydrate. 2 garlic cloves, crushed 500g lean veal mince 1½ cups vegetable or chicken stock 2 tablespoons tomato paste ½ cup long grain white rice 100g baby spinach leaves, shredded ½ cup finely grated parmesan 500ml store-bought tomato pasta sauce...
- Page 24 Recipes (continued) Vietnamese Pork in Lettuce Cups Sweet Potato Gnocchi with Coriander Pesto Serves: 4 Serves: 4 Preparation: 15 minutes (+ 3 hours marinating time) Preparation: 15 minutes Cooking: 20 minutes Cooking: 30 minutes 1 (160g) pork fillet 600g orange sweet potato (kumara), peeled, cut into 2cm pieces 5cm piece fresh ginger, peeled, finely chopped 1 cup plain flour 2 tablespoons fish sauce 300ml light cream ½ bunch coriander, leaves picked...
- Page 25 Recipes (continued) Salmon Ravioli with Lime Butter 5. P lace cream and garlic in a large frying pan over medium heat. Add ½ cup pesto Serves: 4 and bring to the boil. Reduce heat to Preparation: 15 minutes low. Add gnocchi and cook, shaking pan Cooking: 25 minutes occasionally, for 5 minutes or until sauce 1 large (200g) desiree potato, peeled, cut thickens slightly. Spoon among serving into 2cm cubes bowls. Top with shaved parmesan. Serve. 415g can red salmon, drained, bones NOTE: Pesto will keep in an airtight container removed, flaked in the fridge for up to one week. 1 small red onion, finely chopped Nutritional per serve: 32g fat; 2384kJ; 1 tablespoon chopped fresh dill 14g sat fat; 4.6g fibre; 52g carbohydrate 1 garlic clove, crushed 40 fresh flour wonton wrappers 80g butter, cubed 2 bunches asparagus, ends trimmed, diagonally cut into 3cm lengths 1 tablespoon lime juice 4 fresh kaffir lime leaves, centre vein...
- Page 26 Recipes (continued) Scallops with Chilli Ginger Dressing Fish on Almond, Olive & Spinach Couscous Makes: 12 Serves: 4 Preparation: 10 mins Preparation: 10 minutes (+ 1 hour marinating time) Cooking: 5-7 mins Cooking: 10 minutes 1 green shallot, ends trimmed, thinly sliced 4 (640g) firm white fish fillets (such as ling, bream, flake, blue-eye trevella) 1 garlic clove, crushed 3 teaspoons ground cumin 1 tablespoon sweet chilli sauce 2 garlic cloves, crushed 1 tablespoon lime juice...
- Page 27 Recipes (continued) Herb Salmon Cutlets Lemon Chicken & Red Lentil Salad Serves: 4 Serves: 4 Preparation: 10 minutes Preparation: 15 mins (+ 2 hours marinating & 10 mins cooling time) Cooking: 25 minutes Cooking: 20 mins 2 (160g each) salmon cutlets 2 single chicken breast fillets 2 brown onions, halved, thinly sliced 2 tablespoons olive oil 1 lemon, rind grated, juiced 2 garlic cloves, crushed 2 tablespoons chopped fresh flat-leaf parsley...
- Page 28 Recipes (continued) Soy Chicken & Omelette Salad 6. W hisk eggs and shallots in a jug. Heat a small non-stick frying pan over medium Serves: 4 heat. Add egg mixture and tilt pan to Preparation: 10 minutes (+ 1 hour marinating time) Cooking: 25 minutes cover base. Cook for 1-2 minutes or until just set. Turn and cook for a further 1- 2 single chicken breast fillets 2 minutes or until just set and golden cup soy sauce underneath. Transfer to a chopping board. 2 tablespoons lime juice Roll omelette into a log. Thinly slice and add to salad in bowl. Drizzle with dressing. 1 tablespoon sesame oil Gently toss to combine. Serve. 2 garlic cloves, crushed Nutritional per serve: 15g fat; 1187kJ; 80g snow pea sprouts, chopped 0.07g sat fat; 5.1g fibre; 5.7g carbohydrate.
- Page 29 Recipes (continued) Recipes (continued) Lamb Biryani DESSERTS Baileys Chocolate Soufflé Serves: 4 Preparation: 10 minutes Serves: 4 (+ 6 hours or overnight marinating time) Preparation: 10 minutes Cooking: 45 minutes Cooking: 15 minutes 1 teaspoon ground cumin melted butter, to grease 1 teaspoon ground coriander 125g good-quality dark chocolate, chopped 1 teaspoon garam marsala ½ teaspoon ground turmeric ¼ cup caster sugar 3cm piece fresh peeled ginger, finely chopped 4 eggs, separated plus 1 extra egg white 2 garlic cloves, crushed...
- Page 30 Recipes (continued) Banana Pudding Passionfruit Bread & Butter Pudding Serves: 4 Serves: 4 Preparation: 10 minutes Preparation: 10 minutes (+ 5 mins standing time) Cooking: 45 minutes Cooking: 35 minutes 60g butter, melted 6 slices white bread, crusts removed, diagonally cut in half ½ cup firmly packed brown sugar 30g soft butter 1 cup self-raising flour 300ml thin cream ¾ cup milk 4 passionfruit, halved, pulp removed 1 overripe banana, mashed 3 eggs 1 egg ¾ cup caster sugar...
- Page 31 Recipes (continued) Steamed Christmas Pudding Sticky Date Pudding with Butterscotch Sauce Serves: 4 Preparation: 25 minutes Serves: 4 Cooking: 3 ½ hours Preparation: 10 mins Cooking: 45 mins melted butter, to grease ¾ cup coarsely chopped, pitted fresh dates 500g mixed dried fruit ¾ cup boiling water ½ cup brown sugar, firmly packed ½ teaspoon bicarbonate of soda 90g butter 40g butter, chopped cup sherry or brandy ½ teaspoon bicarbonate of soda ½ cup brown sugar, firmly packed 2 eggs, lightly beaten 1 egg 1 cup self-raising flour 1 cup self-raising flour...
- Page 32 Recipes (continued) Vanilla Bean Crème Brûlée 7. Sprinkle each brûlée evenly with 1 teaspoon of sugar. Place under a preheated Makes: 6 grill for 30 seconds to 1 minute or until Preparation: 15 minutes (+ 6 hours or overnight chilling time) sugar caramelises. Serve. Cooking: 50 minutes 2 cups pouring cream (35% fat) Nutritional per serve: 29g fat; 1794kJ; 18g sat fat; 0g fibre; 37g carbohydrate ½ cup caster sugar 1 vanilla bean, split 3 egg yolks 1½ tablespoons caster sugar, extra 1. C ombine the cream, sugar and vanilla in a medium heavy based saucepan and stir over low heat until cream comes to a simmer. Remove from heat. Remove vanilla bean. Use a small sharp knife to scrape...
- Page 33 Notes...
- Page 34 Notes...
- Page 35 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge. Should you experience any difficulties with In Australia you are entitled to a your appliance, please phone our customer replacement or refund for a major failure and service line for advice on 1300 881 861 in for compensation for any other reasonably Australia, or 0800 786 232 in New Zealand. foreseeable loss or damage. You are also Alternatively, you can send a written claim entitled to have the goods repaired or to Sunbeam at the address listed below. replaced if the goods fail to be of acceptable On receipt of your claim, Sunbeam will quality and the failure does not amount to seek to resolve your difficulties or, if the a major failure. appliance is defective, advise you on how Should your appliance require repair or to obtain a replacement or refund. service after the guarantee period, contact Your Sunbeam 12 Month Replacement your nearest Sunbeam service centre. Guarantee naturally does not cover misuse For a complete list of Sunbeam’s authorised...
- Page 36 Sunbeam Corporation Limited 2007. ABN 45 000 006 771 Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia Unit 3, Building D 26 Vestey Drive Mt Wellington Auckland New Zealand 8/11 Sunbeam Corporation is a division of GUD Holdings Ltd.