Master Chef MCSD3 Use And Care Manual

3-tier stainless steel digital steamer

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Use and Care Guide

mCSD3

3-Tier STainleSS STeel

DigiTal STeamer

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Summary of Contents for Master Chef MCSD3

Page 1 Use and Care Guide mCSD3 3-Tier STainleSS STeel DigiTal STeamer...
Page 2: Important Safeguards
reaD anD SaVe THeSe inSTrUCTiOnS impOrTanT SafegUarDS WARNING: A risk of fire and electrical shock exists in all electrical appliances and may cause personal injury or death. Please follow all safety instructions. When using electrical appliances, basic safety precautions should always be followed, including the following: 1.
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
aDDiTiOnal impOrTanT SafegUarDS (coNT .) 12. The Steamer Base and components are not for use in ovens (microwave, convection or conventional) or on a stove-top. cAuTIoN: While steaming, make sure the digital steamer is placed in a secure area that will not be bumped or pushed or disturbed in any manner.
Page 5: Getting To Know Your
3. Rice Cooking Bowl (P/N MCSD3-RP-RB) 4. Steamer Basket Handle 5. Steamer Containers (entire set) (P/N MCSD3-RP-BK) 6. Water Fill Hole 7. Drip Tray (P/N MCSD3-RP-DT) 8. Water Level Lens 9. Polarized Plug 10. Steamer Base (P/N MCSD3-RP-BA) 11. Control Panel with LCD Digital Display 12.
Page 6: Before Using For The First Time
BefoRe usING foR The fIRsT TIMe IMPoRTANT: Never place lid, Rice cooking Bowl, steamer Baskets or drip Tray on a hot stove or in a microwave. Before using your Digital Steamer for the first time, we suggest you become familiar with all of its parts. Read all instructions and cautions carefully.
Page 7 sTeAMeR BAsKeT coNfIGuRATIoNs figure 3. Single Basket. Use the FIRST (I) Basket with the Steamer Basket Insert and Lid. figure 4. Two Baskets. Use FIRST (I) and SECOND (II) Baskets with Inserts and Lid. figure 5. Three Baskets. Use FIRST figure 6.
Page 8 OperaTing inSTrUCTiOnS 1. Make sure the Digital Steamer is unplugged. 2. Place unit on a flat sturdy surface with adequate clearance. Keep children away from the Digital Steamer. 3. Place the Drip Tray onto the Steamer Base making sure that the Tray is level.
Page 9 food in each Basket to a uniform size and distribute food evenly throughout the Basket. 8. When cooking in multiple Steamer Baskets with foods requiring various steaming times, place the food to be finished first in the THIRD (III) Steamer Basket. 9.
Page 10 OperaTing inSTrUCTiOnS (CONT.) WARNING: steam is hot and can cause burns. Keep hands and face away from steam holes in the lid. use protective oven mitts to remove steamer Baskets 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 11: Using The Delay Time Function
checking for doneness or removing Baskets from the stack. To RefIll The sTeAMeR BAse WITh WaTer DUring STeaming 1. If all the water in the water reservoir is used before the cooking time is complete, the Digital Steamer will begin to beep to indicate that you must add water in the base.
Page 12 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 Cooking Bowl.
Page 13 7. Use protective oven mitts to remove the Lid. Always tilt Lid away from your face when removing. If excess liquid remains in the Rice Cooking Bowl after rice is done, then use a spoon or ladle to remove the excess water, a little at a time. Replace the Lid and Press the ON/OFF Button.
Page 14 riCe STeaming CHarT Amount of Amount of suggested Type of Rice Grain Raw Rice cold Water cooking Time* White rice, short, regular, 1 cup 1-1/4 cups 35 to 45 min. long, or extra long grain Brown rice, regular, long, 1 cup 1-1/4 cup 50 to 60 min.
Page 15: Fresh Vegetable Steaming Chart
sTeAMING fResh VeGeTABles 1. Clean vegetables thoroughly. Cut off stems; peel or chop if necessary. Smaller pieces steam faster than larger ones. 2. Quantity, quality, freshness and size/uniformity may affect steam- ing times. Adjust steaming time as desired. WARNING: When cooking foods for more than 1 hour, check the Water level lens periodically.
Page 16 suggested Vegetable Amount (Approximate) cooking Time* Artichoke, whole 3 medium, tops trimmed 50 to 55 min. Asparagus, spears 1 lb. 20 to 25 min. Beans, green/wax, 1 lb. 45 to 55 min. cut or whole Broccoli, spears 1/2 to 1 lb. 35 to 45 min.
Page 17 sTeAMING fIsh, PoulTRy & PRe-cooKed MeATs 1. The steaming times listed in the FISH STEAMING 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 18 PRe-cooKed MeAT & PoulTRy STeaming CHarT suggested Meat / Poultry Amount (Approximate) cooking Time* Chicken breasts, 4 boneless breasts or 30 to 40 min. boneless, skinless 1/2 cut up fryer Hot dogs 1 package 15 to 20 min. Pre-cooked sausage 1 lb.
Page 19: User Maintenance Instructions
USer mainTenanCe inSTrUCTiOnS This appliance requires little maintenance. It contains no user service- able parts. Do not try to repair it yourself. Contact a qualified appliance repair technician if the product requires servicing. Care anD Cleaning cAuTIoN: unplug and allow digital steamer and water to cool completely before emptying water from the drip Tray and steamer Base and before cleaning.
Page 20 OperaTing inSTrUCTiOnS (CONT.) 10 uses. Mineral deposits can form a coating on the Drip Tray, Heating Element, and in the Steamer Base. This can cause longer steaming times and possibly an off flavor in the foods. 1. Follow instructions outlined the CARE AND CLEANING section of this Owner’s Manual.
Page 21 reCipeS steamed lobster Tails with lemon Mayonnaise 2 lobster tails 1 cup mayonnaise 1 Tablespoon fresh lemon juice 2 Tablespoons sour cream 1/2 teaspoon grated lemon peel 1/4 teaspoon pepper Fill water reservoir to MAX. Insert Drip Tray, place Steamer Basket on top.
Page 22 steamed striped Bass with Parsley Garlic oil 1 Tablespoon coriander seeds 1 Tablespoon fennel seeds 2 crushed garlic cloves 1 orange, juiced, flesh reserved 1 lemon, juiced, flesh reserved 1 Tablespoon black peppercorns Splash Spanish wine 4 (6 oz) striped bass fillets, skin-on Canola oil Salt and freshly ground black pepper Parsley leaves, for garnish...
Page 23 steamed cod with Rice 1/2 cup plus 2 Tablespoons water 2 Tablespoons soy sauce 1 Tablespoon rice wine vinegar 1/2 cup raw long grain rice, washed and drained 4 large outer leaves of Napa cabbage Four 6 oz pieces cod Salt and pepper 1 Tablespoon plus 1 teaspoon oyster sauce 1 teaspoon finely chopped ginger...
Page 24 steamed lobster salad 2 lobster tails, about 1 1/2 lb. each 2 ribs celery, sliced paper thin 1 medium red onion, thinly sliced 1 lb. very ripe tomatoes, chopped into 1/4-inch pieces 2 cloves garlic, thinly sliced 15 basil leaves 20 mint leaves 1/2 cup extra virgin olive oil Juice and zest of 1 lemon...
Page 25 steamed Pork Wonton dumplings 1 lb. ground pork 1 (5 oz) can water chestnuts, strained and finely chopped ½ cup scallions, finely chopped 1 Tablespoon minced garlic 1 Tablespoon jarred minced ginger 1 Tablespoon sesame oil 1 egg, beaten 1 pack oriental sesame dressing mix 2 Tablespoons oyster sauce 1 (16 oz) pack wonton wrappers Napa cabbage...
Page 26 steamed Asparagus 1 lb. medium-thick asparagus, peeled and trimmed 1 to 2 Tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 lemon, cut into wedges Fill water reservoir to MAX. Place the asparagus into two Steamer Baskets. Cover, and steam until crisp-tender, about 10 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste.
Page 27 steamed Vegetables with dressing (cont.) 4 ripe medium tomatoes, halved 1 Tablespoon white wine vinegar 2 cloves garlic, smashed 2 teaspoons kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 1/2 cup extra-virgin olive oil 1 cup loosely packed fresh basil leaves Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl;...
Page 28 steamed Rum Raisin custard with sauce 1/2 cup raisins 3/4 cup dark rum 1 stick plus 1 teaspoon unsalted butter, softened 1/2 cup superfine sugar 2 large eggs 1/2 cup all-purpose flour, sifted 6 tablespoons whole milk 1 teaspoon finely grated lemon zest custard Place the raisins in a medium bowl.
Page 29 steamed Rum Raisin custard with sauce (cont.) sauce 1 cup whole milk or half-and-half 1/2 vanilla bean, split in half lengthwise to remove seeds 4 large egg yolks 1/2 cup sugar 3 tablespoons reserved rum, from custard recipe, above In a medium saucepan, bring the milk, vanilla bean and vanilla seeds to a simmer over medium-high heat.
Page 30 steamed lemon sponge Pudding with Raspberries Butter, for coating, plus 2 oz. melted Sugar, for coating, plus 1/2 cup 1/2 pint raspberries 3 eggs, separated 1/2 teaspoon vanilla extract 1 lemon, zested 1 1/4 cups buttermilk 1 1/4 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3 - 4 tablespoons sugar...
Page 32 1 (877) 231-9237 between the hours of 8:30 am - 5:00 pm Eastern Standard Time Monday - Friday and 9:00 am - 5:00 pm on Saturdays. Please refer to model number MCSD3 when you call and have your receipt for reference.