Toastmaster Steam Heat EST7CAN Owner's Manual
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Toastmaster Steam Heat EST7CAN Owner's Manual

Toastmaster Steam Heat EST7CAN Owner's Manual

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Summary of Contents for Toastmaster Steam Heat EST7CAN

  • Page 1 EST7CAN...
  • Page 2 A long time a go I had a dream to steam. Now that dream has come true with Steam Heat™. Never before has a steamer been designed to do so much. With my three individually controlled steaming compartments you can steam anything from a snack or breakfast to a complete dinner and dessert.

  • Page 3: Table Of Contents

    Important Safeguards...1 Additional Important Safeguards...2 a. Grounded 3-Conductor Plug...4 b. Short Cord Instructions...4 c. Plasticizer Warning...4 d. Electric Power...4 Getting to know your Richard Simmons Electronic Steamer...5 a. Before First Use...6 Operating Instructions...7 a. Setting Up...7 b. Steaming...8 User Maintenance Instructions...12 a.

  • Page 4: 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. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4.

  • Page 5: 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 6 10. Never plug the Food Steamer into the wall outlet until you snap the rings into position around the heating elements. Next, fill the Steamer Base with water and then place the Drip Tray inside the Steamer Base. 11. Avoid electric shock by unplugging the Steamer before washing.

  • Page 7: Grounded 3-Conductor Plug

    Grounded 3-Conductor Plug This appliance is equipped with a grounded-type 3-wire cord (3- prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet.

  • Page 8: Getting To Know Your Richard Simmons

    Getting To Know Your Richard Simmons EST7 Electronic Steamer PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS...

  • Page 9: Before First Use

    1. Lid for Center Steamer Bowl (P/N 22787) 2. Lid for Side Steamer Bowl x 2 (P/N 22788R and P/N 22788L) 3. Side Steamer Bowl x 2 (P/N 22789) 4. Center Steamer Bowl (P/N 22790) 5. Drip Tray (P/N 22791) 6.

  • Page 10: Operating Instructions

    OPERATING INSTRUCTIONS Setting Up 1. Make sure that the Steamer is unplugged. Place the Steamer Base on a flat sturdy surface with adequate clearance. 2. Place the Steam Rings around the Heating Elements so that the end with the small hole faces down. 3.

  • Page 11: Steaming

    Refer to the HINTS & TIPS, STEAMING CHARTS and RECIPES sections of this Owner’s Manual for more detailed instructions on cooking rice and other foods in the Cooking Bowl. 6. To enhance flavor: Add spices plus 1 teaspoon of water into the Flavor Tray under each of the desired Steamer Bowls (each Steamer Bowl has its own Flavor Tray).
  • Page 12 2. To set the cooking time, press the BOWL SELECT Button until the desired Steamer Bowl is flashing in the Display (Figure 3). 3. Enter the cooking time using the + and – Buttons, then press the BOWL SELECT Button to select the next Steamer Bowl. The BOWL will stop flashing in the Display to indicate that it is set.
  • Page 13 6. Press the ON/OFF Button to begin cooking. The red Power Light will illuminate, indicating that the Food Steamer is in use; and the Steamer Bowl with the longest cooking time will start counting down in the Display. Each Steamer Bowl will start counting down at the appropriate time, so that all of the Steamer Bowls are finished cooking at the same time.
  • Page 14 8. Use protective oven mitts to remove the Lids and check the food for desired doneness. Press the ON/OFF button to shut off the Steamer – the red Power Light will turn off. If the food needs more steaming, replace the Lids and repeat steps 2-6 to reset the cooking time.

  • Page 15: User Maintenance Instructions

    USER MAINTENANCE INSTRUCTIONS 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. Do not immerse cord, plug, or Steamer Base with Heating Elements in water or other liquids.

  • Page 16: Descaling

    Descaling It is advised that you descale your Steamer after every 7 – 10 uses, or as needed to prevent mineral buildup on the Heating Elements and in the Steamer Base. Mineral buildup can cause longer steaming times and possibly affect the flavor of steamed foods.

  • Page 17: Hints And Tips

    HINTS & TIPS Rice & Grains There are many types of rice. Follow specific directions for the variety used. See the Rice Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts. • Add no more than 1 cup of rice to the Cooking Bowl, plus the appropriate amount of water and other ingredients suggested on the Rice Steaming Chart.

  • Page 18: Vegetables

    Vegetables See the Vegetable Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts. • Clean vegetables thoroughly before steaming. Cut off stems and peel and chop into uniform pieces if necessary. Keep in mind that smaller pieces steam faster than larger ones.

  • Page 19: Steaming Charts

    Steaming Chart. Use a large spoon to remove the eggs. Place them in a heat-resistant colander and run cold water over the eggs for about 30 seconds to prevent them from further cooking. • Poached Eggs: Place each raw egg into a separate heat resistant bowl or custard cup coated with butter or I Can’t Believe It’s Not Butter®.

  • Page 20: B) Vegetable Steaming Chart

    Vegetable Steaming Chart SMALL/SIDE BOWL VEGETABLE Artichokes, whole Asparagus Spears Beans Green, cut Beets, whole Broccoli Flowerets Brussels Sprouts Cabbage, 1 inch pieces 1/8 wedges Celery, 1/8 inch slices 4 celery ribs 1/2 inch slices Carrots, 1/8 inch slices 2 inch pieces Cauliflower Flowerets Cauliflower, Whole Corn on the Cob...

  • Page 21: C) Seafood Steaming Chart

    Seafood Steaming Chart SMALL/SIDE BOWL SEAFOOD Clams, countneck Crab - King Crab - Snow Lobster Tail - Tiger, 6 oz. Lobster Tail, 8 oz. Mussels Oysters, in shell Scallops - Bay, fresh/shucked Scallops - Sea, whole, fresh/shucked Shrimp - Medium, split shell, deveined Shrimp - Large, split shell, deveined...

  • Page 22: E) Egg Steaming Chart

    Egg Steaming Chart LARGE EGGS SMALL/SIDE BOWL IN SHELL Soft Boiled Medium Boiled Hard Boiled LARGE EGGS SMALL/SIDE BOWL IN CUP Soft Poached Medium Poached Hard Poached SCRAMBLED EGGS SMALL/SIDE BOWL IN COOKING BOWL Scrambled Fruit Steaming Chart SMALL BOWL FRUIT Apples, Peaches, Pears, halved...

  • Page 23: Recipes

    Recipes from Richard’s Kitchen NOTE: When a choice of ingredients is listed, the first one is used to figure the nutritional analysis. The nutritional analysis is for 1 serving. Breakfast: Eggs Benedict I Can’t Believe It’s Not Butter® pump spray 1 slice lean honey ham, sliced paper thin 1 egg 1 slice roasted red pepper...
  • Page 24 Turkey American Scrambler I Can’t Believe It’s Not Butter® pump spray 1 slice deli roasted turkey (sliced thin) 1 egg (whisked) or ⁄ 1 slice 2% American cheese 1 teaspoon chopped scallions or green onions 1. Spray a small heat resistant soufflé/custard/casserole dish with pump spray.
  • Page 25 Eggs Espanola I Can’t Believe It’s Not Butter® pump spray 2 tablespoons salsa (drained) dash hot sauce 1 egg (whisked) or ⁄ 1 ounce shredded low-fat cheddar cheese 1. Spray a small heat resistant oval soufflé/casserole dish with pump spray. 2.
  • Page 26 Lunch/Dinner: Steamed Clams Scampi 12 littleneck clams 1 tablespoon minced garlic 1 tablespoon lemon juice ⁄ cup white wine 1 teaspoon onion powder ⁄ teaspoon salt ⁄ teaspoon pepper 1 tablespoon I Can’t Believe It’s Not Butter®, melted 1 chopped tomato 1 tablespoon bacon bits or imitation bacon bits (optional) 1 tablespoon chopped fresh parsley 1.
  • Page 27 Scallops in Wine Sauce with Prosciutto ⁄ pound sea scallops cut in half 1 tablespoon I Can’t Believe It’s Not Butter®, melted 1 tablespoon lemon juice ⁄ cup white wine 1 chopped scallion or green onion 1 thin slice of chopped prosciutto 1 tablespoon minced garlic ⁄...
  • Page 28 Sausage and Peppers 1 onion sliced thin 1 red pepper cut into 2 inch pieces ⁄ pound uncooked sweet turkey sausage formed into 2 inch patties 12 whole garlic cloves peeled ⁄ teaspoon salt ⁄ teaspoon pepper 1. Place onions and peppers in the Small or Large Steamer Bowl.
  • Page 29 Chicken with Mango Salsa over Mixed Greens 6 ounces thin chicken cutlets steamed and chilled 4 cups of mixed greens ⁄ mango chopped ⁄ cup chopped red onion ⁄ cup finely chopped fresh cilantro 1 cup chopped tomatoes ⁄ cup corn nibbles juice of one lime ⁄...
  • Page 30 Dirty Water Hot Dogs with Sauerkraut 16 ounces sauerkraut 4 lite or fat-free hot dogs (about 90 calories each) 1. Place sauerkraut in Small or Large Steamer Bowl. 2. Place hot dogs over sauerkraut and steam for about 10 minutes and serve. Nutritional Information: 119 Calories, 6 gm Protein, 6.8 gm Carbohydrate, 7 gm Fat, 20 mg Cholesterol, 1341 mg Sodium...
  • Page 31 Shrimp Oreganata ⁄ pound large uncooked shrimp shelled and deveined ⁄ cup shredded cabbage 2 tablespoons minced garlic 1 tablespoon olive oil 1 tablespoon lemon juice 2 teaspoons dried oregano 1. Place cabbage on bottom of Small or Large Steamer Bowl. 2.
  • Page 32 Spicy Chicken with Apples ⁄ pound thin sliced chicken breast (skinless, boneless) ⁄ teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder ⁄ teaspoon pepper 1. Mix together, salt, garlic powder, onion powder, pepper, chili powder, cinnamon, olive oil, hot sauce and sugar. 2.
  • Page 33 Salmon and Ginger with Leeks 2 tablespoons white wine ⁄ pound salmon filet 4 leek leaves 2 teaspoons minced fresh garlic 1 teaspoon minced fresh ginger ⁄ teaspoon salt ⁄ teaspoon pepper 2 tablespoons minced scallions or green onions 1. Pour wine in Flavor Tray. 2.
  • Page 34 Dessert: Creamy Cheesecake ⁄ cup graham cracker crumbs 1 cup fat-free ricotta 8 ounces lite cream cheese 1 teaspoon vanilla extract ⁄ cup Splenda® blend for baking ⁄ teaspoon salt 1. Sprinkle ⁄ cup graham cracker crumbs on bottom of the Cooking Bowl which fits into the Large Steamer Bowl.
  • Page 35 Baked Stuffed Apple with Pecans 2 small apples cored 2 tablespoons chopped pecans 2 teaspoons cinnamon powder 2 tablespoons brown sugar 2 tablespoons raisins 1 teaspoon lemon juice 2 teaspoons I Can’t Believe It’s Not Butter®, melted garnish with additional cinnamon powder 1.
  • Page 36 Poached Pears 2 pears, peeled, cored and cut in half lengthwise ⁄ cup white wine ⁄ cup port ⁄ cup Splenda® brown sugar blend for baking 2 cinnamon sticks 2 peppercorns ⁄ teaspoon vanilla extract 2 tablespoons lemon juice 1. Mix all ingredients together and place in the Cooking Bowl which fits in the Large Steamer Bowl.
  • Page 37 Cauliflower Mash 1 medium head cauliflower, cut into flowerets Sauce ⁄ cup fat-free ranch salad dressing Garnish with 2 thinly sliced green onions 1. Place the cauliflower into the Large Steamer Bowl. Set the Timer for 20 minutes. 2. Remove the cauliflower and place into a heat resistant bowl. Add the ranch dressing and mash with a hand mixer until light and fluffy.
  • Page 38 Cauliflower Mash 1 medium head cauliflower, cut into flowerets Sauce ⁄ cup fat-free ranch salad dressing Garnish with 2 thinly sliced green onions 1. Place the cauliflower into the Large Steamer Bowl. Set the Timer for 20 minutes. 2. Remove the cauliflower and place into a heat resistant bowl. Add the ranch dressing and mash with a hand mixer until light and fluffy.
  • Page 39 Stuffed Peppers and Brussels Sprouts 3 medium red peppers 6.4 ounces boxed Spanish or Mexican Rice Mix ⁄ pound Brussels sprouts 1. Cut the tops off the peppers and clean out the membrane. Place into one of the Small Steamer Bowls and set the Timer for 15 minutes.
  • Page 40 Shrimp with Tomato Sauce 1 pound medium shrimp, deveined ⁄ teaspoon dried basil 8 ounces mushrooms, halved or quartered if large ⁄ yellow onion, 1 inch cubes 1 red bell pepper, 1 inch cubes 1 green bell pepper, 1 inch cubes Sauce 6 tablespoons I Can’t Believe It’s Not Butter®...
  • Page 41 Sweet and Sour Chicken Breast Dinner 2 chicken breast halves, boneless and skinless seasoning salt 1 cup brown rice ⁄ teaspoon salt ⁄ cups water ⁄ sliced onion, ⁄ inch thick Sauce 1 cup chili sauce ⁄ cup sugar-free grape jelly garnish with 1 tablespoon of sesame seeds 1.
  • Page 42 Classic Egg Salad with Dill 6 large hard boiled eggs, peeled and dices into 3/8 inch cubes ⁄ cup fat-free mayonnaise 2 tablespoons minced red onion 3 tablespoons chopped fresh dill 1 finely chopped celery rib 3 to 6 Claussen® chopped dill hamburger pickle slices 1 tablespoon ground mustard 1 clove garlic, minced ⁄...
  • Page 43 Spicy Herb Marinade Use with poultry, fish, or pork ⁄ cup white wine vinegar 2 tablespoons vegetable oil 1 tablespoon lemon juice 1 teaspoon Tabasco® pepper sauce ⁄ cup minced onion 1 clove garlic, minced ⁄ teaspoon dried basil leaves 2 tablespoons dried cilantro 2 tablespoons dry mustard Mexicali Marinade...
  • Page 44 Rubs Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming. Seasons 2 to 4 pounds of food, depending on personal taste. Cajun Rub Use on poultry, fish or pork 1 tablespoon dried basil leaves 1 tablespoon dried oregano leaves 1 teaspoon garlic powder 1 teaspoon thyme leaves 1 teaspoon ground allspice...
  • Page 45 Salmon Sauce Use with fish ⁄ cup I Can’t Believe It’s Not Butter® 3 tablespoons all-purpose flour ⁄ cups skim milk 2 tablespoons white wine 2 tablespoons tomato paste ⁄ teaspoon dried thyme 1 clove garlic, minced ⁄ cup minced onion For the Seafood Sauce or Hot Sauce combine all the ingredients in a saucepan.
  • Page 46 To make the Fat-Free Sauce or Fruit Salsa, combine all the ingredients and refrigerate. Makes 2 ⁄ cups of sauce. Fat-Free Tartar Sauce Use with fish 2 cups fat-free mayonnaise ⁄ cup fresh lemon juice 2 tablespoon minced garlic ⁄ cup sweet pickle relish ⁄...
  • Page 47 Herbs, Spices and Seasonings The art of using of herbs and spices in steaming offers you the chance to make tasty gourmet dishes. Just add ⁄ teaspoon of seasoning from the Herb List and 1 teaspoon of water to the Flavor Tray below the Steamer Bowl before you start steaming.
  • Page 48 This warranty gives you specific legal rights and you may have other rights under the laws of your jurisdiction. For more information on our products, visit our website: www.maxim-toastmaster.com. Made in China Printed in China Richard Simmons is a trademark of the Richard Simmons Living Trust.

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