Related Manuals for Sunbeam VitaSteam
Summary of Contents for Sunbeam VitaSteam
- Page 1 VitaSteam ™ Food Steamer Instruction Booklet ST6650 Please read these instructions carefully and retain for future reference.
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Page 2: Table Of Contents
Contents Sunbeam’s Safety Precautions Features of your VitaSteam An introduction to Steam Cooking Using your VitaSteam For Best Results 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. • When removing the lid when steaming, open • Do not move or cover the steamer whilst in the lid away and angle away from your body. operation. Sunbeam are very safety conscious when • For safety reasons and to avoid maintenance designing and manufacturing consumer products, by unskilled persons, some appliances are but it is essential that the product user also ‘sealed’ using tamperproof screws. Such exercise care when using an electrical appliance. -
Page 4: Features Of Your Vitasteam
Features of your VitaSteam ™ 6 Cup Capacity Rice Bowl The separate rice bowl cooks light and fluffy rice every time. 3 x 3 Litre Steaming Bowls Enables you to cook your entire meal using one appliance. Steam meat, poultry, seafood or fish in the lower tray, then add the upper trays to steam nutritious vegetables rice and even fruit. The steaming bowls are shatter resistant to prevent breakage. Removable Drip Tray Collects the fats, juices and condensation during steaming, and is removable for easy cleaning. Water Level Indicator External water level indicator and fill hole allows you to easily add water to your steamer. Neon On/Off Light Indicates when the appliance is steaming. - Page 5 6 cup rice bowl 3 litre steaming tray 3 litre steaming tray 3 litre steaming tray Removable drip tray Instant steam sleeve Power base 1400ml maximum water level Handy 500ml Steaming minimal water Guide level Exposed heating element...
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Page 6: An Introduction To Steam Cooking
Steaming is one of the healthiest cooking Steaming is also gentle, as the food never methods available, as it requires no fats comes in contact with the cooking liquid, or oils. Steaming ensures that fruit and ensuring that it retains its shape, colour and vegetables retain vitamins and minerals texture. Using your VitaSteam ™ Before using your VitaSteam for the first 2. P ut the Removable Drip Tray in place. time, wash the steaming bowls, rice bowl, N ote: Do not operate the Steamer without the lid and drip tray in warm soapy water. Rinse Removable Drip Tray. and dry thoroughly. Operate the steamer for 3. P lace food to be steamed without sauce or 15 minutes using a solution of 1 tablespoon liquid into the steaming bowls and place lemon juice and 2 cups water in the on the Power Base. If steaming with sauce reservoir. -
Page 7: For Best Results
Using your VitaSteam (continued) 7. A bell will sound when the selected 8. R emove the steamer tray/rice bowl and time has elapsed and the steamer will serve the food. automatically switch off. Using oven mitts Note: Use caution when handling the base of or a cloth, remove the lid by tilting it away the unit and steamer/rice bowl as these will from you to ensure steam is safely released be hot. without scalding. Hold the lid over the steamer to allow the condensation to drain into the unit before removing completely. Remove the plug from the power outlet after use. For Best Results The cooking times stated in this booklet are To ensure good results using your VitaSteam, a guide only. The steaming time required for follow these simple tips: – specific foods is affected by the following: • R emove food immediately after the • T he size, quality and the temperature of steaming cycle is completed. Food will... -
Page 8: Guide To The Instant Steam Function
Guide to Instant Steam Function The VitaSteam features an Instant Steam The Sleeve concentrates a small amount of Function that will enable steam to be water around the Exposed Heating Element, generated in as little as 30 seconds. For this quickly bringing it to boiling temperature to feature to operate you must place the Instant produce steam, rather than heating all of the Steam Sleeve in position. water in the reservoir. The Sleeve has a small cut out in the bottom to allow water to flow into the contained water area. When the Sleeve is in position Instant the cut out must be located at the bottom to steam allow the water to flow in. valve For more efficient steaming we recommend that the appliance is always operated with the Instant Steam Sleeve in position. Cutout Guide to Water Levels Your VitaSteam relies on the water reservoir being full of water to operate. Fill the water reservoir with clean water only. The water level must be between the ‘MIN’ (500 ml) and ‘MAX’ (1400ml) markings. When continuously cooking food with your steamer ensure that the water level does not fall below the ‘MIN’ marking (500ml). ‘MAX’... -
Page 9: Guide To Using The Steaming Trays
Guide to using the Steaming Trays The VitaSteam comes with three steaming Then place the upper steaming tray trays – each 3 litres. The appliance can on top for cooking of vegetables. operate with two or three trays stacked on top of each other or with just one tray in position. 2 Trays To enable the trays to stack properly, they need to be used in number order, with tray 1 Tray number one on the bottom. Place the largest piece of food with the longest cooking time in the lower steaming bowl, then place on top of the Removable Drip Tray and Power Base. Guide to using the Rice Bowl Cooking of rice must be done in the Rice Bowl. The Rice Bowl can either be placed in any of the trays. Note: When using mutiple trays place rice in the bowl on the top steaming tray. Both uncooked rice and water must be added to the Rice Bowl. Check the recommended quantities on Page 11. When handling the Rice Bowl use insulated pot holders/oven mitts to avoid burns from... -
Page 10: Care And Cleaning
Care and Cleaning Before cleaning your Sunbeam VitaSteam, Alternatively, prepare a solution of either: ensure the power is turned off at the power (i) 2 cups of water in which 1 teaspoon of outlet and the plug removed. cream of tartar has been dissolved; or Wash the rice bowl, steam tray, drip trays (ii) 2 cups of water to which 1 tablespoon and the lid with a soft cloth in warm, soapy of lemon juice or white vinegar has been water, rinse and dry. DO NOT wash in an added. automatic dishwasher as the hot water Pour the solution into the reservoir, position temperatures and harsh detergents may the Lid and operate your Sunbeam VitaSteam ultimately warp and scratch these parts. for approximately 15 minutes. Remove the DO NOT use abrasives, abrasive cleaners or lid and clean as directed. If excess scale has alkaline cleaning agents when cleaning as built up, repeat this process. these may scratch or damage the unit. Note: Wipe out the interior of the steamer base If food with a strong odour, such as fish with a warm, damp cloth or a small brush. and cabbage has been steamed, the above Wipe the exterior of the base with a damp procedure may be followed with the Steamer cloth or sponge. DO NOT use abrasives, trays or rice cooker bowl in position. This will... - Page 11 Vegetables – guide to steaming times The following are some handy hints on how 5. W hen steaming several different to steam 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 flavour and 7. F rozen vegetables should not be thawed nutrients, steam until just tender, but still before steaming. slightly firm. APPROX.
- Page 12 Vegetables – guide to steaming times (continued) APPROX. TIME VEGETABLE QUANTITY IN MINUTES Potatoes 1. New 500gms, whole (approx. 8) 28 – 31 2. Red or White 500gms, whole (approx. 3) 38 – 42 3. Sweet 500gms, cut into 3cm pieces 26 – 29 Pumpkin 500gms, cut into 3cm pieces 26 – 29 Turnip 500gms, cut into 3cm pieces 26 – 29 Zucchini 500gms, sliced 7 – 10 FROZEN VEGETABLES Green Beans 500gms 17 – 20 Lima Beans 500gms 17 – 20 Broad Beans 500gms 17 – 20...
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Page 13: Cooking Times
Rice, Grain & Cereals – guide to cooking times To cook rice in the rice cooker bowl, the 4. F or firmer rice, slightly decrease the water following are some handy hints: specified in the rice cooker bowl. 1. W ash rice well under cold running water, 5. F or softer rice, slightly increase water using a fine sieve. quantity. 2. P lace rice and water into the rice cooker bowl. 3. C over with the lid and set the timer. RICE, GRAIN AND CEREALS RICE COOKER BOWL APPROX. TIME VARIETY Cups of Rice Cups of Water IN MINUTES... -
Page 14: 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 your fish and seafood: fork and is opaque in colour. 1. P lace fish in the Steamer tray. 6. F rozen fish may be steamed without defrosting, except for fillets which need 2. I f fish or seafood is to be poached or to be defrosted and separated before cooked in a sauce, use the Rice Cooker steaming. Fillets are best steamed in a bowl. 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 desired. -
Page 15: Poultry
Poultry – guide to cooking times To steam chicken and poultry using your 3. R emoval of fat and the removal of skin is VitaSteam, the following are some handy recommended. hints: 4. I f some colour is desired, brown poultry 1. S elect pieces of poultry of similar size for well in a non-stick frypan before steaming. even cooking. 5. S team until well done. Check by piercing 2. A rrange poultry in a single layer, to the thickest part of the poultry. If the facilitate even cooking. juices run clear, it is cooked. APPROX. TIME TYPE QUANTITY SUGGESTIONS IN MINUTES Breast, on Bone 250gms (2 pieces) 38 – 41 Flesh side down. -
Page 16: Eggs
Eggs – guide to cooking times The following are some handy hints for 3. S crambled eggs may be prepared in the cooking eggs in the VitaSteam: rice cooker bowl. 1. T he Steamer is ideal for boiling, poaching 4. L arge eggs will require slightly longer or scrambling eggs. cooking times. 2. U sing the Steamer tray, eggs may be cooked in the shell or cracked into individual size heatproof dishes. Each tray has 6 recesses to hold an egg each. APPROX. TIME VARIETY QUANTITY IN MINUTES Soft Boiled 1 – 8 7 – 9 Hard Boiled 1 – 8 12 – 19 POACHED 1 – 6 12 – 15... -
Page 17: Recipes
Recipes Chicken & Cashew Wontons Chicken Gow Gees Makes: 26 Makes: 24 2 tablespoons cashew nuts, toasted, finely ¼ cup sliced dried shiitake mushrooms chopped 200g lean chicken mince 200g lean chicken mince 1 tablespoon finely chopped, unsalted, 1 garlic clove, crushed roasted peanuts cup soy sauce 1 garlic clove, crushed 1 tablespoon oyster sauce 1 green shallot, finely chopped 26 fresh flour wonton wrappers 1 long fresh red chilli, seeds removed, finely chopped 3 teaspoons sesame oil 2 teaspoons hoisin sauce 1 small red chilli, thinly sliced 24 gow gee wrappers 1. C ombine nuts, chicken, garlic, 1 tablespoon soy sauce and oyster sauce in a 1. P lace mushrooms in small heatproof bowl. large glass bowl. Cover with boiling water. Set aside to soak for 20 minutes or until softened. Drain well 2. P lace half the wrappers on a clean surface. and finely chop. - Page 18 Recipes (continued) Pork, Chestnut and Basil Dim Sims Asparagus and Beans with Crispy Bacon Crumbs Makes: 26 Serves: 4-6 as a side dish 500g lean pork mince 2 bunches asparagus, trimmed 227g can water chestnuts, drained, finely 150g green beans, trimmed chopped 1 tablespoon olive oil 1 cup breadcrumbs 2 rachers bacon, chopped 1 egg, lightly beaten 1 cup roughly torn bread ½ cup sweet chilli sauce 2 cloves garlic, crushed 2 tablespoons finely chopped fresh basil 1 tablespoon finely chopped fresh parsley 1 garlic clove, crushed leaves. 2 tablespoons sesame seeds, toasted 1. P lace asparagus and beans evenly in one steamer basket. 1. C ombine pork, chestnuts, breadcrumbs, egg, 1 tablespoon chilli sauce, basil and 2. P lace lid on the basket and set timer to 15 garlic in a large glass bowl. Roll into balls.
- Page 19 Recipes (continued) Steamed Asian Greens Yellow Coconut Rice Serves: 4 Serves: 4 1 bunch baby choy sum, trimmed, washed 1 cup jasmine rice, rinsed 1 bunch baby pak choy, trimmed, washed ½ cup coconut milk 2 tablespoons kecap manis* ½ cup water 2 teaspoons toasted sesame seeds 1 teaspoon brown sugar ½ teaspoon fish sauce 1. S eparate leaves and stems and cut in half. ½ teaspoon ground turmeric 2. P lace stems in one steamer basket. Place 3 green onions, (shallots), thinly sliced lid on the basket and set timer to 3 minutes. 1. P lace rice in the rice cooker bowl. Add 3. P lace leaves in second steamer basket. coconut milk, water, fish sauce and Stack on top of first steamer basket. Place turmeric. Place rice cooker bowl in the the lid on the basket and set timer to 6-7 steamer basket. minutes or until leaves have just wilted.
- Page 20 Recipes (continued) Brown Rice Salad Chicken Pilaf Serves: 4-6 Serves: 4-6 2 corn cobs, husks removed 1 (225g) chicken breast 1 cup brown rice, rinsed 1 cup frozen peas 185g tin tuna, drained, flaked 1 cup basmati rice, rinsed 2 stalks celery, chopped 1 orange, rind finely grated, juiced 1 tsp rind 150g cherry tomatoes, cut into quarters cup chicken stock ¼ cup chopped fresh flat-leaf parsley 3 green onions (shallots), thinly sliced ¼ cup lemon juice cup currants Salt and pepper, to taste cup slivered almonds, toasted 2 tablespoons finely chopped fresh flat-leaf parsley 1. P lace corn in one steamer basket. Place 2 tablespoon finely chopped fresh mint rice in the rice cooker bowl. Add 1 cup water. Place the rice cooker bowl in second Salt and pepper, to taste steaming basket. Lemon wedges, to serve 2. P lace lid on the basket and set timer to 60 minutes. Steam corn for 35 minutes 1. P lace chicken in one steamer basket.
- Page 21 Recipes (continued) Minted Tabouli Salad Scallops with Chilli Ginger Dressing Serves: 4 Makes: 12 cup cracked wheat (burghel) 1 green shallot, ends trimmed, thinly sliced 1 bunch chopped fresh flat-leaf parsley 1 garlic clove, crushed cup finely chopped mint leaves 1 tablespoon sweet chilli sauce ½ red onion, finely chopped 1 tablespoon lime juice 2 medium tomatoes, chopped 12 scallops, in half shell 1 tablespoon extra virgin olive oil ½ long fresh red chilli, halved lengthways, deseeded, thinly sliced ¼ cup lemon juice 3cm piece ginger, peeled, cut into Salt and pepper, to taste matchsticks 12 fresh coriander leaves 1. P lace cracked wheat and ½ cup of water into the rice cooker bowl. Place rice cooker bowl in one steamer basket. 1. C ombine shallot, garlic, sauce and juice in a small glass bowl. 2. P lace lid on the basket and set timer to 20 minutes.
- Page 22 Recipes (continued) Steamed Fish with Potatoes and Snow Peas Ginger and Soy Steamed Fish Serves: 4 Serves: 2 4 x 100g washed potatoes 2 x 125g salmon fillets 4 x 125g white fish fillets 2 green onions (shallots), thinly sliced 150g snow peas, trimmed ½ long red chilli, seeds removed, thinly sliced ½ tablespoon shredded fresh ginger Warm Dressing 1 tablespoon light soy sauce 1 tablespoon olive oil 1 tablespoon water 2 tablespoon butter Fresh coriander leaves, to serve 2 cloves garlic, crushed 4 green onions (shallots), thinly sliced 1. P lace fish in the rice cooker bowl. Top with 2 tablespoons lemon juice onions, chilli and ginger. Add soy sauce Salt and pepper, to taste and water. Place the rice cooker bowl in Lemon wedges, to serve one steamer basket.
- Page 23 Recipes (continued) Moroccan Chicken and Cous Cous Serves: 4 Pork Ribs with Barbecue Sauce 1 ½ tablespoons olive oil Serves: 2 2 tablespoons lemon juice 2 tablespoons barbecue sauce 2 teaspoons Cajun spice 2 tablespoons tomato sauce 600g chicken breast fillets 1 tablespoon sweet chilli sauce 1 cup couscous 1 tablespoon brown sugar 1 cup chicken stock 2 teaspoons Dijon mustard ½ small red onion, thinly sliced 2 x 375g racks pork spare ribs 100g baby spinach leaves Salt and pepper, to taste 1. C ombine sauces, sugar and mustard in a Lemon wedges, to serve large shallow dish. Add ribs and coat in mixture. 1. C ombine 1 tablespoon oil, lemon juice and 2. P lace ribs between two steamer baskets. Cajun spice. Brush chicken with mixture.
- Page 24 Recipes (continued) Cauliflower and Broccoli Bake Pumpkin Ravioli Serves: 6 Serves: 4 350g cauliflower, cut into florets 300g butternut pumpkin, peeled, cut into 3cm pieces 350g broccoli, cut into florets ¼ teaspoon ground nutmeg 40g butter 75g fresh ricotta cheese 2 tablespoons plain flour cup grated pecorino cheese 1 ½ cups milk 1 tablespoon finely chopped fresh sage 3 teaspoons Dijon mustard leaves 1 cup grated tasty cheese Salt and pepper, to taste Salt and pepper, to taste 275g packet gow gee pastry 100g unsalted good quality butter 1. P lace cauliflower in one steamer basket. ¼ cup small sage leaves Place broccoli in second steamer basket. Salt and pepper, to taste 2. P lace lid on the basket and set timer to 10 minutes. Transfer vegetables to a 20cm oven-proof dish. 1. P lace pumpkin in one steamer basket. 3. M eanwhile heat butter in a saucepan over Place lid on and set timer to 30 minutes.
- Page 25 Recipes (continued) Pears with Vanilla Bean Syrup Serves: 4 1 vanilla bean, halved lengthways 2 beurre bosc pears, peeled, halved ½ cup caster sugar ½ cup water 1. R emove core from pears. Remove seeds from vanilla bean using a sharp knife. 2. C ombine sugar, water, vanilla bean and seeds in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium. Simmer for 5 minutes or until mixture thickens. Place in a bowl to cool. 3. P lace pears in the rice cooker bowl. Add syrup. Place the lid on the basket and set timer to 10 minutes 4. S erve pears with syrup and ice-cream or cream.
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- Page 31 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 32 Sunbeam Corporation Limited 2010. 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 Sunbeam Corporation is a division of GUD Holdings Ltd. 8/11...
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