Russell Hobbs RHST3 Instructions And Warranty
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Russell Hobbs RHST3 Instructions And Warranty

3 tier digital stainless steel steamer
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3 tier digital
stainless steel steamer
model RHST3
instructions and warranty

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Summary of Contents for Russell Hobbs RHST3

  • Page 1 3 tier digital stainless steel steamer model RHST3 instructions and warranty...

  • Page 2: Important Safeguards

    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.

  • Page 3: Additional Important Safeguards

    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.

  • Page 4: Polarized Plug

    polarized plug This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug.
  • Page 5 getting to know your Russell Hobbs® 3 tier digital steamer product may vary slightly from illustrations (P/N 22557) steam holes rice cooking bowl (P/N 22558) steamer bowl handle top (T) steamer bowl (P/N 22559) middle (M) steamer bowl (P/N 22560) bottom (B) steamer bowl (P/N 22561) water...

  • Page 6: Before Using For The First Time

    before using for the first time IMPORTANT: Never place lid, rice cooking bowl, steamer bowls or drip tray on a hot stove or in a microwave. Before using your 3 tier digital steamer for the first time, we suggest you become familiar with all of its parts. Read all instructions and cautions carefully.
  • Page 7 operating instructions (continued) 8. When using a single steamer bowl, use only the bottom (B) bowl. When using 2 tiers (dual steamer bowls), use the bottom (B) bowl and rest the middle (M) bowl with lid on top. top (T) middle (M) bottom (B) steamer bowls...
  • Page 8 operating instructions (continued) 9. Place the denser foods that need to cook the most in the bottom steamer bowl, closest to the steam. To ensure all pieces in the steamer bowl will be cooked within the same time frame, cut food in each bowl to a uniform size and distribute food evenly throughout the bowl.
  • Page 9 operating instructions (continued) WARNING: Steam is hot and can cause burns. Keep hands and face away from vents in the lid. Use protective oven mitts to remove steamer bowls from the base and to lift the lid. When removing the lid after steaming, always tilt lid away from your face to avoid burns caused from steam.
  • Page 10 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 bowl.
  • Page 11 hints for steaming rice 1. There are many types of rice. Follow specific directions for the variety used. 2. For softer rice, increase the amount of water indicated in the chart by 1 to 2 tablespoons. For firmer rice, decrease the amount of water added to the rice cooking bowl by 1 to 2 tablespoons.

  • Page 12: Hints For Best Results

    hints for best results 1. When placing food into the steamer bowls, make certain not to block all of the steam holes. This is especially important when cooking with multiple steamer bowls. There must be adequate air circulation around the food to ensure even steaming on all levels. WARNING: DO NOT OVERFILL STEAMING BASKETS AS THIS WILL IMPAIR THE STEAMING ABILITY OF THE APPLIANCE.

  • Page 13: User Maintenance Instructions

    user maintenance instructions WARNING: TO REDUCE THE RISK OF FIRE OR ELECTRIC SHOCK, DO NOT REMOVE THE BOTTOM COVER. NO USER-SERVICEABLE PARTS ARE INSIDE. REPAIR SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY. descaling We recommend that you descale your 3 tier steamer after every 7 to 10 uses because mineral deposits can form a coating on the steam ring, drip tray, heat element, and in the steamer base, causing longer steaming times and possibly an off flavor in the foods.

  • Page 14: Care And Cleaning

    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. IMPORTANT: Always empty the steamer base and drip tray and clean the steam ring after each use. Fill with clean water before each use.

  • Page 15: Fresh Vegetable Steaming Chart

    fresh vegetable steaming chart The times in the 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.
  • Page 16 steaming fish, poultry & pre-cooked meats 1. The steaming times listed in the 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.

  • Page 17: Scrambled Eggs

    boiled egg steaming chart boiled eggs in shell Soft boiled Medium boiled Hard boiled boiled eggs, in cup 1. Place 1 raw egg into each custard cup coated with butter. Season with salt and pepper, if desired. Place custard cup(s) into bottom steamer bowl.
  • Page 18 delicious classic egg salad with dill Makes about 2-1/2 cups, enough for 4 sandwiches 6 large hard-boiled eggs, peeled and diced into 3/8” cubes 1/4 cup mayonnaise 2 tablespoons minced red onion 3 tablespoons chopped fresh dill 1 medium celery stalk, chopped finely 3 to 6 Claussen®...
  • Page 19 Asian glazed salmon with steamed asparagus and pea pods 2 (4-oz.) salmon fillets, skin removed 1/4 cup sesame oil 1/4 cup soy sauce 1/4 cup brown sugar 1/4 cup chopped green onions 1 tablespoon grated ginger 1 garlic clove, minced 2 large lettuce leaves 1 lb.
  • Page 20 smoked turkey sausage with cabbage, onions and peppers 1 (14 to 16 oz.) package smoked turkey sausage, cut into 6 pieces 1/2 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.
  • Page 21 sweet & dour chicken breast dinner 2 chicken breasts, boneless and skinless Lawrey’s® Seasoning Salt 1 cup long grain white rice 1-1/4 cups water 1/2 medium onion, thinly sliced 1/2 green pepper, sliced 4 oz. mushrooms, sliced 1 can water chestnuts, drained 1/2 cup fresh bean sprouts (or 5 oz.
  • Page 22 Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from state to state/province. ©2004 Salton, Inc. All rights reserved. Made in China ®...

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