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bianco dipuro rapido Instruction Manual

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Summary of Contents for bianco dipuro rapido

  • Page 2: Table Of Contents

    Contents DESCRIPTION ....................................2 FOREWORD ....................................3 INFORMATION ABOUT THIS MANUAL ............................3 UNPACKING AND COMPONENTS ..............................4 INSTALLATION REQUIREMENTS ..............................5 ELECTRICITY CONNECTION................................5 SAFETY PRECAUTIONS ................................. 6 OPERATIONS ....................................6 SAFETY INSTRUCTIONS ................................7 OPERATING INSTRUCTIONS ................................. 9 OVEN ASSEMBLY ...................................

  • Page 3: Description

    Description Cooking Tray tray Upper cooking tray (III) Middle cooking tray (II) Lower cooking tray (I) Drip Tray Steam vent Housing Lid for water tank Water tank Water gauge Filter Timer Power indicator Power plug Rice container Removable stainless steel inserts for cooking trays Handles for cooking trays Lower Position (1 Bar)

  • Page 4: Foreword

    Stay healthy! Information about this manual This manual included with your Rapido and provides important information for you learn how to safely use and care for your steamer. The manual must be readily available when you are using the device. It should be read by anyone who operates, cleans or...

  • Page 5: Unpacking And Components

    Unpacking To unpack the steamer, please proceed as follows: Remove the device and all accessories out of the box. Remove all packaging from the appliance and the accessories. Lift steamer from box, if possible, keep the packaging during the warranty period in order repack the steamer in case there are any issues with the steamer.

  • Page 6: Installation Requirements

    On-site requirements For safe and trouble-free operation of your Rapido, please ensure the installation site meets the following requirements: Make sure that the device will not fall over. Do not place cloth under the unit. Choose the installation location so that it is out of reach from children, including all electricity cables.

  • Page 7: Safety Precautions

    Safety Precautions steamer immediately after, follow these steps: After 60 minutes of use, you will have to empty the drip tray. Operations Carefully read all instructions in this manual before use. Our steamers are carefully inspected at our factories prior to shipment. We ask you nevertheless to double-check everything. Do not use a damaged device.

  • Page 8: Safety Instructions

    Safety Instructions Note for the safe handling of your steamer, please take the following precautions: for use with cold water, never use warm or hot water or other liquids. Fill the water tank to at least up to 10 min. Make sure it is at that level even if you use a shorter cooking time. To avoid burns, touching the surfaces of appliances (lid, cooking tray, cooking tray inserts) during or immediately after the operation is not advised.
  • Page 9 Safety Instructions Be careful when cleaning: Let the individual parts of the steam oven cool down after use! Do not remove any parts of your oven, if the plug is still connected. Before cleaning the steamer or taking it apart, make sure that the power has been disconnected. Do not clean the steamer houing under running water, use a damp cloth to clean this.

  • Page 10: Operating Instructions

    Operating Instructions During operation, never put your hands on the surface of the cooking container or the lid to avoid injury. Avoid putting your hand over the lid opening while operating the steam cooker. If there is a scorched smell, immediately stop the machine and disconnect the power connection. Contact us immediately if that occurs.

  • Page 11: Use Of Cooking Trays

    Use of Cooking Trays Cooking Tray 1 (I) If you are using only one cooking container, please make sure that is it lower cooking tray (I) (see description on page 2). Cooking Tray 2 (I + II) Put the larger amount of foods that require longer cooking time in the lower cooking tray (I). Place the food with a shorter cooking the food in the lower cooking tray.

  • Page 12: Cooking Times

    Cooking Times The cooking times are listed in the table below as a recommendation. These times may vary depending on the size of the food, the position (Low (I), moderate (II) or Upper cooking trays (III). You can adjust the processing time according to your personal preferences. Food Portion Cooking time in minutes...

  • Page 13: Oven Instructions

    Using your steamer Caution: The cooking tray, the lid and inserts are hot after operation. To prevent burns, always work with an oven mitt or heat protection, such as a dry towel. Fill the water tank to at least the 10-minute mark with clean and cold water, as indicated on the water tank, in order to avoid damaging the device.

  • Page 14: Additional Tips The Steamer

    Never After Operating the steamer Disconnect the Rapido Steamer from the electricity socket immediately after using it. Please take caution that all surfaces may be hot, and thereby cause injuries.

  • Page 15: Cleaning Instructions

    Cleaning Instructions Caution while cleaning: All electricity sockets must be disconnected prior to cleaning. The steamer housing may not be cleaned in a dishwasher. Clean the components of your steamer immediately after each use. Before cleaning, disconnect the electricity plug from the socket. Remove the lid, the cooking container, the bottom inserts and the drip tray.

  • Page 16: Deep Cleanse

    Deep Cleanse If you suspect or notice that your device needs longer to cook than normal, you should deep cleanse your steamer. To do this, follow these steps: Fill the water tank half full with white vinegar (Do not use vinegar or citric acid!). Put the drip tray, the lower cooking container incl.

  • Page 17: Recipes

    Vegan Recipe Ideas for Your Steamer...
  • Page 18 Recipe Serves 4 as a side dish 600 g asparagus spears, peeled 1 tsp fresh orange zest 3 tbsp fresh orange juice 2 tbsp Dijon mustard 2 tbsp olive oil 1 tbsp fresh lemon juice Coarse salt and freshly ground pepper to taste We recommend our XL steam bowl, available as an optional accessory, for the preparation of asparagus dishes.
  • Page 19 Recipe Serves 8 270 g cornmeal 75 g unsalted vegan spread, melted 1 tsp granulated sugar 1 tsp baking powder 1 tsp baking soda 1 tsp coarse salt 2 large organic eggs Grease eight mini loaf pans or silicone moulds. Mix all ingredients together in a bowl until smooth.
  • Page 20 Recipe Serves 4 4 baking apples 2 tbsp raisins 4 tbsp cane sugar or agave nectar 2 tsp cinnamon 1 pinch of salt 1 tsp vanilla (Bourbon vanilla or scraped vanilla beans) Remove the apple cores and stems. It is best to use a melon baller. Take care not to cut all the way through to the bottom of the apples.
  • Page 21 Recipe Serves 4 as a side dish 500 g baby carrots 2 tsp fresh lemon juice 1 tsp unsalted margarine, melted 1 tsp fresh parsley, chopped Coarse salt to taste Freshly ground pepper to taste Fill the water reservoir with water. Place the carrots in the top steam bowl.
  • Page 22 Recipe Serves 4 1 tsp sesame oil 1/2 tsp coconut sugar 1 tbsp soy sauce 1 garlic clove, chopped 1 thumb-sized piece of fresh ginger, minced 1/4 tsp chilli powder 4 pak choi, halved Combine all ingredients except the pak choi in a bowl; stir until the sugar has dissolved and set aside. Fill the water reservoir with water.
  • Page 23 Recipe Serves 4 For the Asparagus: 1 pound asparagus tips, trimmed For the Vinaigrette: 1 tsp fresh lemon zest 1 tbsp fresh lemon juice 1 tsp Dijon mustard 1 tbsp olive oil Salt and freshly ground pepper to taste Fill the water reservoir with water. Place the asparagus in the steam bowl.
  • Page 24 Recipe Serves 4 1 tbsp lemon zest 1 tbsp fresh lemon juice 2 tbsp unsalted butter, melted ¼ tsp paprika powder Salt and freshly ground pepper to taste ¼ cup cashew nuts, ground Fill the water reservoir with water. Fill the steamer bowl with broccoli. Cover the steamer and set the time to 4 minutes.
  • Page 25 Recipe Yields 3 cups ¼ kale, chopped 1 red pepper, diced 1 small yellow onion, diced 1 cucumber, diced 2 tbsp kosher salt 2 tbsp dry mustard 2 tsp turmeric 1 ½ cups granulated sugar 3 cups white vinegar Fill the water reservoir with water. Put all the vegetables in the steam bowl.
  • Page 26 Recipe Serves 4 For the Artichokes: 4 large artichokes 1 lemon, cut in slices 1/3 cup vegan mayonnaise 2 tbsp sour cream or yogurt ¼ tsp fresh lemon zest 1 tbsp fresh lemon juice 1 tbsp vegetable stock 1 tbsp chives, minced Cut 1 cm from the stem and top of each artichoke Place the artichokes in the steam bowl(s).
  • Page 27 Recipe Serves 4 2 cups Israeli couscous 2 cups of water for cooking 1 tbsp broth mix 1 spring onion, chopped 1 garlic clove, chopped ¼ cup raisins ¼ cup dried apricots, diced 1 tsp cayenne pepper 1 tsp vinegar 2-4 tbsp olive oil Fill the water reservoir with water.
  • Page 28 Recipe Collard Greens Serves 4 1 bunch of fresh collard greens ½ cup smoked tofu, diced 1 cup vegetable stock ½ tsp apple cider vinegar Salt and pepper to taste Thoroughly wash the collard greens with cold water and remove any sand. on and cut each leaf crosswise into wide strips).
  • Page 29 Recipe Serves 4 1 ¼ pound fresh green beans 1 tbsp olive oil 1 tbsp fresh lemon juice Salt and pepper to taste Fill the water reservoir with water. Place the green beans in the top steam bowl. Cover the steamer and set the time to 15 minutes. Steam for 12-15 minutes or until the green beans are bright green and tender.
  • Page 30 Recipe Serves 4 2 cups cooked rice 3 spring onions, chopped 1 tsp lemon zest 2 tsp fresh lemon juice 2 tsp olive oil 2 tsp salt 4 large green peppers, tops and cores removed Mix all ingredients except the peppers in a bowl. Fill the water reservoir with water.
  • Page 31 Recipe for 3 jars 4 fresh beetroots 2 tbsp fresh ginger, chopped Zest and juice of one lemon 1 ½ cups granulated sugar Place the beets in the steam bowl. Fill the water reservoir with water. Cover the steamer and set the time to 30 minutes. the water reservoir with water again and steam for another 10 minutes or until they are tender.

  • Page 32: Disposal Instructions

    Recipe Serves 4 125 ml coconut milk Water for cooking 2 spring onions, chopped Place the rice insert in the bottom steam bowl. Put the rice in the rice insert. Add the coconut milk and enough water to just cover the rice by 1 ½ cm. Fill the water reservoir with water.

  • Page 33: Troubleshooting

    Recipe Yields 3-4 servings For the potato puree: 4 medium potatoes, peeled and diced 1 cup water (to puree in the food processor) For the beet puree: 4 medium fresh beets 2/3 cup water (to puree in the food processor) For the carrot puree: 4 medium carrots, cut and peeled 2/3 cup water (to puree in the food processor)

  • Page 34: Contact And Servicing

    Recipe Serves 4 1 pound Brussels sprouts, cut into halves Salt and pepper to taste 3 slices of smoked tofu, chopped Fill the water reservoir with water. Place the Brussels sprouts in the steam bowl. Season with salt and pepper. Cover the steamer and set the time to 6 minutes.

  • Page 35: Warranty

    Vegetarian Recipe Ideas for Your Steamer...
  • Page 36 Recipe Serves 4 4 large leeks ½ cup premium vegetable stock Kosher salt and freshly ground pepper to taste 1 tbsp coconut sugar 4 tbsp unsalted butter, divided 1 cup breadcrumbs from fresh bread 1 tbsp fresh parsley, chopped Halve the leeks lengthwise, then cut crosswise in 1-cm pieces. Put the leeks in a colander and rinse well.
  • Page 37 Recipe Serves 4 4-6 fresh corn on the cobs 3 tbsp unsalted butter 1 tbsp cayenne pepper Salt to taste Fill the water reservoir with water. Place the corn cobs in the bottom and middle steam bowls. Cover the steamer and set the time to 6 minutes. Steam for 5-6 minutes or until the corn is tender.
  • Page 38 Recipe Serves 6 6 cups leeks, washed and chopped 2 tbsp unsalted butter, melted 6 cups vegetable stock, heated 1 tsp salt 1/2 tsp freshly ground pepper 1 tbsp fresh lemon zest 2 tsp honey ½ cup whipped cream or non-dairy cream Fill the water reservoir with water.
  • Page 39 Recipe Serves 6 1 kg large carrots, peeled ½ cup apple cider vinegar ¼ cup rapeseed oil ½ cup coconut sugar 2 tsp mustard 1 tsp Worcestershire sauce 1 can (about 300 g) tomato puree Salt and pepper to taste 1 small red onion, sliced into very thin rings 1 green pepper, sliced Fill the water reservoir with water.
  • Page 40 Recipe Makes 12 mushrooms ¼ cup Italian-style breadcrumbs ¼ cup parmesan cheese, grated 1 garlic clove, peeled and minced 1 tbsp olive oil Salt and freshly ground pepper to taste 12 large mushrooms (with a diameter of about 5 cm), stemmed 2 tbsp fresh parsley, chopped Mix the breadcrumbs, cheese, garlic, peppers, oil, salt and pepper in a bowl.
  • Page 41 Recipe Herbed Potatoes Serves 4 1 ½ pounds small red potatoes 2 tbsp unsalted butter, melted 1 tsp fresh thyme, chopped 1 tsp fresh oregano, chopped 1 tsp fresh parsley, chopped Salt and freshly ground pepper to taste Fill the water reservoir with water. Place potatoes in the top steam bowl.
  • Page 42 Recipe Serves 4 as side dish 900 g sweet potatoes, peeled and chopped into 2.5-cm pieces 4 tsp margarine 2 tsp granulated sugar 250 ml plant-based milk (for instance, oat milk or almond milk) and 75 ml non-dairy cream (for instance, oat cream) 1 pinch of coarse salt Fill the water reservoir with water.
  • Page 43 Recipe Serves 6 6 vanilla biscuits 300 g blueberries, fresh or frozen 1 (225 g) package cream cheese, melted 4 tsp granulated sugar 4 large organic egg yolks 1 large organic egg Fresh berries for garnish Grease six ramekins or silicone moulds. Place a vanilla biscuit in each ramekin with the bottom side facing down.
  • Page 44 Recipe Serves 2 250 g rigatoni pasta, cooked 1 tbsp butter, melted 3 garlic cloves, chopped ¼ cup parmesan cheese, grated (to taste) Fill the water reservoir with water. Place the broccoli in the middle steam bowl. Cover the steamer and set the time to 6 minutes. While the broccoli is cooking, mix the remaining ingredients except cheese in a bowl.
  • Page 45 Recipe Serves 4 4 bananas Juice of 1/2 lemon 4 tbsp caramel sauce from a jar A small pinch of salt ½ tsp vanilla 1 tbsp banana liqueur (optional) 4 tsp unsalted butter, melted 4 tbsp macadamia nuts, roasted and chopped Chop the bananas and place in 4 individual ramekins.
  • Page 46 Recipe Serves 6 2 ¼ cups yellow cornmeal 1/3 cup unsalted butter, melted 1 tbsp granulated sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 large eggs Pre-heat the oven to 180°C. Spread the cornmeal over a baking sheet. Spray 6 mini loaf pans or silicone moulds with non-stick cooking spray and set aside.
  • Page 47 More Recipe Ideas for Your Steamer...
  • Page 48 Recipe 500 g julienned carrots 8 medium mushrooms 2 tsp grated lemon zest Freshly ground pepper 2 lemons, peeled and cut into thin slices Coarse salt to taste Parsley for garnish Place the carrots and the mushrooms in the bottom steam bowl. Combine the salt, pepper and lemon zest and sprinkle some of this mixture over the vegetables.
  • Page 49 Recipe Serves 4 450 g shrimp 2 tsp soy sauce 2 garlic cloves 1 tsp freshly ground pepper 1 tsp mustard 500 g baby spinach 150 g cocktail tomatoes 1 small red onion, thinly sliced 60 g blue cheese, crumbled 60 g walnuts, roasted and chopped 1 ripe Williams pear, diced Coarse salt and freshly ground pepper to taste...
  • Page 50 Recipe Serves 2 2 fresh tuna steaks 1 tsp dark sesame oil 2 tsp soy sauce 1 tsp honey 1 tsp fresh ginger, chopped 1 fresh garlic clove, chopped 1 tsp sesame seeds In a small bowl, combine the sesame oil, soy sauce, honey, ginger and garlic. Place the tuna on a plate and pour the soy mixture over it.
  • Page 51 Recipe 450 g large shrimp 1/2 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp coarse salt 1/4 tsp garlic powder 1 lemon, cut into 6 slices 1 medium onion, cut into 6 pieces 1 medium carrot, cut into 6 pieces 1 medium celery stalk, cut into 6 pieces Cocktail sauce (optional) In a small bowl, mix the cayenne pepper, paprika, salt and garlic powder.
  • Page 52 Recipe 2 tbsp readymade pesto, plus a little more for garnish 1 medium yellow onion, sliced into rings 500 g fresh spinach leaves 1 lemon, cut into slices Coarse salt and freshly ground pepper to taste Fill the water reservoir with water. Place the onion rings and cod in the bottom steam bowl (I).
  • Page 53 Disposal notes The packaging protects your steamer from damage during transit. The packaging materials are selected according to environmentally compatible and disposal technology and are therefore recyclable. The recycling of packaging into the material cycle reduces waste, and saves raw materials. Disposal of unneeded packaging materials at collection points for the recycling system marked with “Green Dots”.
  • Page 54 Troubleshooting Problem Check whether the oven is properly connected to the the water tank with cold water up to the desired duration on, at least up to 10 min. mark. with the preparation. Check if the steam vent is clogged. If so, clean this valve with a damp cloth.
  • Page 55 Contact and Customer Service Contact Customer Service bianco di puro GmbH & Co. KG bianco di puro GmbH & Co. KG Maarweg 255 Maarweg 255 D-50825 Köln D-50825 Köln Germany Germany Email info@biancodipuro.com Email kundendienst@biancodipuro.com Visit our website at www.biancodipuro.com Voltage / Frequency 220 –...
  • Page 56 Danger Warranty Provisions We provide the following manufacturer’s warranty on our rapido steamer The warranty covers materials, design and workmanship on all the parts. If in spite of proper use within the warranty period, if there is a problem with your unit, it is the manufacturer’s discretion, either repair or replace defective parts free of charge or delivered in exchange an equivalent device.

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