Sunbeam SR8700 Waffle Iron User Manual
Contents
1. 1 cup basmati rice 1 cup light coconut milk 1 small brown onion halved finely chopped 40g ghee clarified butter Y cup slivered almonds toasted 1 Place combined spices in a small non stick frying pan over low heat Cook stirring for 30 seconds or until fragrant Transfer to a large glass bowl 2 Add the ginger garlic coriander stems and stir to combine Add lamb and stir to evenly coat in spice mixture Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate 3 Place rice into the rice cooker bowl Pour over milk and sprinkle with onion Position the rice cooker bowl in steaming tray Place lid on and set timer 25 mins 4 Meanwhile melt ghee in a large saucepan over medium heat Add lamb mixture and cook stirring occasionally for 5 minutes or until browned and cooked through Add rice almonds and coriander leaves Stir to combine Taste and season with salt Serve Nutritional per serve 28g fat 2392kJ 17g sat fat 3 2g fibre 43g carbohydrate DESSERTS Baileys Chocolate Souffl Serves 4 Preparation 10 minutes Cooking 15 minutes melted butter to grease 125g good quality dark chocolate chopped l4 cup caster sugar 4 eggs separated plus 1 extra egg white 1 tablespoon Baileys Irish Cream liqueur 1 Brush the rice cooker bowl with melted butter to lightly grease 2 Place chocolate in a heat proof bowl over a pan of simmering water do not allow chocolate to2. Note Use only clean water in your VitaSteam Electronic Do not use wine stock or other liquids 2 Place the removable drip tray in position Note Do not operate the Steamer without the removable drip tray in place 3 Place food to be steamed without sauce or liquid into the steaming trays and place on the power base If steaming with sauce or liquid use the rice bowl and place inside one of the steaming trays 4 Replace the lid 5 Insert the plug into a 230 240V power outlet and turn the power on 6 To set the cooking time turn the unit on by pressing the Power button D 00 00 will appear on the LCD screen 7 Press the SET button once and the word STEAMER will appear on the LCD screen An automatic cooking time of 5 minutes will appear To change this time use the MIN minutes and HR hours buttons to reach the desired cooking time There is a maximum cooking time of 3 hours 59 minutes Once the cooking time has been selected the unit will turn on automatically after 5 seconds The ON OFF light will illuminate to let you know that steaming has commenced Five beeps will sound when the selected time has elapsed and the Steamer will automatically switch to the Keep Warm function Note If the water in the Steamer runs out before cooking has finished the unit will sound a continuing beep and the ON OFF light will blink See the section on the automatic boil dry sensor setting on page 6 8 Using oven mitt
3. VitaSteam Electronic Programmable Food Steamer Instruction Booklet ST6820 Please read these instructions carefully and retain for future reference Sunbeam s Safety Precautions Features of your VitaSteam Electronic An Introduction to Steam Cooking Using your VitaSteam Electronic For Best Results when Steaming Guide to the Instant Steam Function Guide to Water Levels Guide to using the Steaming Trays Guide to using the Rice Bowl Care and Cleaning Guide to Cooking Times Vegetables Rice Grain amp Cereals Fish amp Seafood Poultry Eggs Recipes sMel 8 Sall Mad olblaial agis Go asi RAJS IRRE xtd S TRES o Assurez vous que les pr cautions ci dessus relatives la s curit sont bien comprises Versichern Sie sich dass die obenstehenden SicherheitsmaBnahmen verstanden werden BeBawvete rto ot naparn vo mpopuAdgete aopaAe as ytvovrai karavomr q Pastikan bahwa tindakan tindakan keselamatan seperti di atas dimengerti anda Accertatevi che le suddette norme di sicurezza siano comprese a dovere c co o 4 40 0i 12 13 14 15 16 IROZGBGUAEEXCOBBelUEU REMAKE YBepere ce eka norope CNOMEHATMTE Mepka Ha npetnasnueoct ce no 6po pas6pann Asegurese de que las precauciones de seguridad precedentes sean bien comprendidas siglas dys Laia YL gla bliin aS si IS daila deesse ser manfaee ftri diu dlufivihlanus Yukarda belirtilen g venlik nlemlerinin anla ld ndan emin olunuz Xin ki
4. little as 30 seconds Water level indicator External water level indicator allows you to monitor the water level at all times Control panel Allows you to preset the desired cooking time or program your steamer to delay start by setting the timer An Introduction to Steam Cooking Congratulations on the purchase of your new Sunbeam VitaSteam Electronic food steamer You will now be able to enjoy the benefits and convenience of steam cooking Steaming is one of the healthiest cooking methods available as it requires no fats or oils Steaming ensures that fruit and vegetables retain vitamins and minerals required for a balanced diet Meats such as chicken can be gently steamed to retain their flavour and tenderness while the fats drain away Steaming is also gentle as the food never comes in contact with the cooking liquid ensuring that it retains its shape colour and texture Before using your VitaSteam Electronic for the first time wash the steaming trays rice bowl lid and drip tray in warm soapy water Rinse and dry thoroughly Operate the Steamer for 15 minutes using a solution of 1 tablespoon lemon juice and 2 cups water in the reservoir Note You may notice a slight odour during this first operation This is normal with many heating appliances and will not affect the performance of your Steamer 1 Fill the water reservoir above the MIN water level and no higher than the MAX water level
5. TYPE Clams Crabs Fish 1 Fillet 2 Steak 3 Whole Lobster Whole Mussels Pippies Prawns Medium Large Scallops shelled Scallops on the shell QUANTITY 500g 500g Blue swimmer Cleaned amp cut into quarters 500g 2cm thick 500g 750g 750g 500g fresh in the shell 500g Rinse then soak for 2 hours in cold water Drain and discard any that are already open before cooking 500g in the shell 500g in the shell 500g 12 Scallops Remove scallop from shell and rinse under water Replace scallop on shell 5 Fish is cooked when it flakes easily with a fork and is opaque in colour 6 Frozen fish may be steamed without defrosting except for fillets which need to be defrosted and separated before steaming Fillets are best steamed in a single layer 7 When steaming frozen fish extend the steaming time 8 When steaming shellfish discard any that do not open after cooking APPROX TIME IN MINUTES 7 10 12 17 17 17 12 12 12 12 SUGGESTIONS Clams will open when cooked Crab will turn reddish orange when cooked Cook until fish flakes easily with fork Season fish as desired with lemon juice wine or herbs Lobster will turn red when cooked Mussels will open when cooked Pippies will open when cooked Prawns will turn pink when cooked Steam just until hot and tender Arrange scallops over 3 steaming trays Steam 5 minutes scallops in the lo
6. recommended quantities on Page 12 For perfect rice ensure you rinse the rice properly with cold running water before cooking When handling the rice bowl use insulated pot holders oven mitts to avoid burns from the hot steam Before cleaning your Sunbeam VitaSteam Electronic ensure the power is turned off at the power outlet and the plug removed Wash the rice bowl steaming trays drip tray and the lid in warm soapy water rinse and dry DO NOT wash in dishwasher as the hot water temperatures and harsh detergents may eventually warp and scratch these parts DO NOT use abrasives or abrasive cleaners as these may also scratch the surfaces Wipe out the interior of the Steamer base with a warm damp cloth or a small brush Wipe the exterior of the base with a damp cloth or sponge DO NOT use abrasives or abrasive cleaners as these may scratch the Steamer base Warning NEVER IMMERSE THE BASE OF YOUR STEAMER IN WATER OR ANY OTHER LIQUID Important Mineral Deposits Mineral deposits may accumulate on the exposed heating element which can result in your Sunbeam VitaSteam Electronic switching off before the cooking cycle is complete To remove this build up use a wet scouring pad and rub over the surface of the heating element only after each use Alternatively prepare a solution of either i 2 cups of water in which 1 teaspoon of cream of tartar has been dissolved or ii 2 cups of water to which 1 tablesp
7. serve 10g fat 713kJ 3 5g sat fat 0 3g fibre 0 8g carbohydrate LIGHT MEALS AND SIDE DISHES Chicken amp Cashew Wontons Makes 26 Preparation 15 minutes Cooking 12 minutes V5 cup unsalted raw cashew nuts 200g lean chicken mince 1 garlic clove crushed l5 cup soy sauce 1 tablespoon oyster sauce 26 fresh flour wonton wrappers 3 teaspoons sesame oil 1 fresh red birds eye chilli thinly sliced 1 Place cashew nuts in a small frying pan over medium heat Cook stirring occasionally for 1 2 minutes or until toasted Remove from heat Finely chop 2 Combine nuts chicken garlic 1 tablespoon soy sauce and oyster sauce in a large glass bowl 3 Place half the wrappers on a clean work surface Place 1 teaspoon of chicken mixture in the centre of each wrapper Bring sides of wrapper up and pinch to form a pouch and enclose filling Repeat with remaining wrappers and chicken mixture 4 Arrange dumplings in steaming trays Place lid on and set timer 10 mins 5 Combine remaining soy sauce and oil in a small glass bowl Add chilli Serve dumplings with dipping sauce Nutritional per wonton 1 6g fat 216kJ O 3g sat fat 0 2g fibre 5g carbohydrate Recipes continued Chicken Gow Gee Makes 24 Preparation 15 minutes Cooking 12 minutes I4 cup sliced dried shiitake mushrooms 200g lean chicken mince 1 tablespoon finely chopped unsalted roasted peanuts 1 garlic clove crushed 1 green shallot finely c
8. 187kJ SUB snow pea prolis chopped 0 07g sat fat 5 1g fibre 5 7g carbohydrate 2 medium carrots peeled coarsely grated 1 fresh long red chilli thinly sliced 1 bunch asparagus ends trimmed cut in half crossways 1 bunch broccolini ends trimmed cut in half crossways 3 eggs lightly beaten 4 green shallots ends trimmed finely chopped 1 Use a small sharp knife to score chicken both sides three times Place in a glass dish Pour over 1 4 cup of the soy sauce Turn chicken to coat Cover with plastic wrap and place in the fridge for 1 hour to marinate 2 Combine remaining soy sauce along with juice oil and garlic in a small bowl Set aside 3 Place the sprouts carrot and chilli in a large serving bowl Set aside 4 Arrange the asparagus and broccolini in steaming trays Place lid on and set timer 5 mins Remove from trays and add to sprout mixture 5 Drain chicken Arrange in steaming tray Place lid on and set timer 20 mins Remove from tray Set aside for 5 minutes Shred Add to sprouts NO Oo Recipes continued Lamb Biryani Serves 4 Preparation 10 minutes 6 hours or overnight marinating time Cooking 45 minutes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam marsala Y2 teaspoon ground turmeric 3cm piece fresh peeled ginger finely chopped 2 garlic cloves crushed Y5 bunch coriander stems washed and finely chopped leaves picked 500g diced lamb
9. 7 ABN 45 000 006 771 Units 5 amp 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
10. at fat 2 6g fibre 63g carbohydrate Passionfruit Bread amp Butter Pudding Serves 4 Preparation 10 minutes 4 5 mins standing time Cooking 35 minutes 6 slices white bread crusts removed diagonally cut in half 30g soft butter 300ml thin cream 4 passionfruit halved pulp removed 3 eggs 34 cup caster sugar 1 teaspoon vanilla extract icing sugar to dust vanilla ice cream to serve 1 Spread half the bread with butter Arrange bread alternating buttered slices standing upright in rice cooker bowl 2 Whisk together remaining ingredients in a large jug Pour over bread in bowl Stand for 5 minutes Cover with plastic wrap Position bowl in steaming tray Place lid on and set timer 35 mins Remove from steaming tray Stand 5 minutes 3 Dust with icing sugar Serve warm with ice cream Nutritional per serve 29g fat 1953kJ 17g sat fat 3 9g fibre 40g carbohydrate Recipes continued Steamed Christmas Pudding Serves 4 Preparation 25 minutes Cooking 3 hours melted butter to grease 500g mixed dried fruit V cup brown sugar firmly packed 90g butter Y5 cup sherry or brandy V teaspoon bicarbonate of soda 2 eggs lightly beaten 1 cup self raising flour Y teaspoon mixed spice 1 Brush a 6 cup capacity pudding bowl with melted butter to grease Combine the mixed fruit brown sugar butter and sherry in a medium saucepan Place over medium heat and cook stirring for 5 minutes or u
11. atchsticks 16 mint leaves torn 2 fresh long red chillies halved deseeded hinly sliced lengthways 1 tablespoon peanut or sesame oil 1 lime rind finely grated juiced 8 butter lettuce leaves washed dried lime wedges to serve 1 Use a small sharp knife to score pork both sides three times Place in a large glass bowl Add the ginger and half the sauce and turn to coat Cover with plastic wrap Place in the fridge for 3 hours to marinate 2 Place pork in steaming tray Place lid on and set timer 20 mins 3 Combine coriander carrot shallots mint and chilli in a large glass bowl Thinly slice pork across the grain and add to carrot mixture 4 Combine remaining fish sauce with oil rind and juice and add to carrot mixture Gently toss to combine 5 Serve pork in lettuce cups with lime wedges Nutritional per serve 5 5g fat 441kJ 1 1g sat fat 1 5g fibre 3 1g carbohydrate D9 zc Sweet Potato Gnocchi with Coriander Pesto Serves 4 Preparation 15 minutes Cooking 30 minutes 600g orange sweet potato kumara peeled cut into 2cm pieces 1 cup plain flour 300ml light cream 1 garlic clove crushed shaved parmesan to serve Coriander Pesto 1 bunch coriander roots trimmed chopped washed dried 15 cup salted roasted cashew nuts 5 cup finely grated parmesan V5 cup olive oil 1 Arrange sweet potato in steaming tray Place lid on and set timer 20 mins 2 Transfer to a large bowl Add fl
12. ch relate to the appliance Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure Should your appliance require repair or service after the guarantee period contact your nearest Sunbeam service centre For a complete list of Sunbeam s authorised service centres visit our website or call Australia www sunbeam com au 1300 881 861 Units 5 amp 6 13 Lord Street Botany NSW 2019 Australia New Zealand www sunbeam co nz 0800 786 232 26 Vestey Drive Mt Wellington Auckland New Zealand Need help with your appliance Contact our customer service team or visit our website for information and tips on getting the most from your appliance In Australia Visit www sunbeam com au Or call 1300 881 861 In New Zealand Visit www sunbeam co nz Or call 0800 786 232 Sunbeam is a registered trademark VitaSteam is a trademark of Sunbeam Corporation Made in China Due to minor changes in design or otherwise the product may differ from the one shown in this leaflet Copyright Sunbeam Corporation Limited 200
13. chilli sauce NOTE To make breadcrumbs for this recipe place 2 slices of stale bread in a food processor and process until finely chopped Nutritional per serve 1 8g fat 157kJ 0 3 sat fat 0 8g fibre 3 4g carbohydrate 17 Recipes continued Steamed Pork Buns Makes 6 Preparation 20 minutes 4 hours marinating amp 1 hour proving time Cooking 30 minutes 400g pork midloin chops I4 cup hoisin sauce 2 tablespoons salt reduced soy sauce 3 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 1 teaspoon Chinese five spice powder 1 garlic clove crushed 1 cups plain flour 3 teaspoons caster sugar 2 teaspoons dried yeast Y cup warm milk Y cup lukewarm water 1 tablespoons peanut oil 1 Place pork in a steaming tray Place lid on and set timer 15 mins 2 Transfer pork to a bowl Set aside for 5 minutes or until cool enough to handle Remove bone and shred meat Place in a glass bowl along with soy sauce hoisin sauce ginger oil spice powder and garlic Stir to combine Cover with plastic wrap Place in the fridge for 4 hours to allow the flavours to develop 3 Meanwhile to make the dough combine the flour sugar and yeast in a large bowl Make a well in the centre Combine the milk water and 1 tablespoon of the oil in a jug Add to dry ingredients and stir to combine 4 Turn dough out onto a lightly floured surface knead for 5 minutes or until smooth Use remaining oil to light
14. es Top with fish Sprinkle with almonds and serve with lime or lemon wedges NOTE You can substitute Jasmine rice for couscous if desired Cook rice in rice cooker bowl following directions in the Guide to cooking rice Page 12 Nutritional per serve 18g fat 2504kJ 4 8g sat fat 3 8g fibre 59g carbohydrate Recipes continued Herb Salmon Cutlets Serves 4 Preparation 10 minutes Cooking 25 minutes 2 160g each salmon cutlets 2 brown onions halved thinly sliced 1 lemon rind grated juiced 2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh dill Mixed green salad to serve 1 Arrange salmon in a steaming tray Top with onion rind juice and herbs Season with freshly ground black pepper 2 Place lid on and set timer 25 mins Serve with salad Nutritional per serve 11g fat 1092kJ 2 53g sat fat 0 93g fibre 3 1g carbohydrate Lemon Chicken amp Red Lentil Salad Serves 4 Preparation 15 mins 2 hours marinating amp 10 mins cooling time Cooking 20 mins 2 single chicken breast fillets 2 tablespoons olive oil 2 garlic cloves crushed 2 teaspoons finely grated lemon rind 1 cup dried red lentils 80g baby rocket leaves 1 cup chopped fresh flat leaf parsley 1 small red onion halved thinly sliced Y2 cup drained sliced stuffed green olives 2 tablespoons lemon juice 1 Use a small sharp knife to score chicken breast both sides three times Place chicken i
15. g carbohydrate 500g lean veal mince 1 cups vegetable or chicken stock 2 tablespoons tomato paste Y cup long grain white rice 100g baby spinach leaves shredded l2 cup finely grated parmesan 500ml store bought tomato pasta sauce 1 Arrange cabbage leaves in steaming trays Place lid on Steamer and set timer 20 mins 2 Meanwhile heat oil in a large frying pan over medium heat Add onion and cook stirring occasionally for 3 minutes Add garlic and veal and cook stirring for 5 minutes or until mince changes colour Add stock paste and rice and bring to the boil Boil uncovered stirring occasionally for 10 minutes Remove from heat Stir in spinach Set aside for 5 minutes before adding the cheese Stir until combined rice will be slightly crunchy Taste and season with freshly ground black pepper 3 Place one cabbage leaf stem side up on a clean work surface Spoon 2 tablespoon quantities of mince mixture onto centre Fold in sides and roll up tightly to enclose filling and form a parcel Repeat with remaining leaves and mince mixture Recipes continued Vietnamese Pork in Lettuce Cups Serves 4 Preparation 15 minutes 4 3 hours marinating time Cooking 20 minutes 1 160g pork fillet 5cm piece fresh ginger peeled finely chopped 2 tablespoons fish sauce Y bunch coriander leaves picked 2 medium carrots peeled cut into matchsticks 6 green shallots ends trimmed cut into m
16. hopped 1 fresh long red chilli deseeded finely chopped 2 teaspoons hoisin sauce 24 fresh gow gee wrappers 1 Place mushrooms in small heatproof bowl Cover with boiling water Set aside to soak for 20 minutes or until softened Drain well and finely chop 2 Combine the mushrooms chicken nuts garlic shallot chilli and sauce in a large glass bowl 3 Place wrappers on a clean work surface Place one heaped teaspoon of mixture in centre of one wrapper brush edge with a little water Pleat damp side of wrapper pinch both sides together to seal Repeat with remaining wrappers 4 Arrange gow gees in steaming trays Place lid on and set timer 12 mins Nutritional per gow gee O 8g fat 195kJ 1 3g sat fat O 5g fibre 6 1g carbohydrate Pork Chestnut amp Basil Dim Sims Makes 26 Preparation 15 minutes Cooking 10 minutes 500g lean pork mince 227g can water chestnuts drained finely chopped 1 cup stale breadcrumbs made from day old bread 1 egg lightly beaten 1 cup sweet chilli sauce 2 tablespoons finely chopped fresh basil 1 garlic clove crushed 2 tablespoons sesame seeds toasted 1 Combine the pork chestnuts breadcrumbs egg 1 tablespoon of the sauce basil and garlic in a large glass bowl Roll tablespoon quantities into balls 2 Arrange balls in steaming trays Place lid on and set timer 10 mins 3 Transfer balls to a serving platter Sprinkle with sesame seeds Serve with remaining
17. ins 3 Meanwhile to make the sauce combine the sugar cream and butter in a medium saucepan and stir over low heat until butter melts and mixture combines 4 Spoon pudding among serving bowls Drizzle with sauce Serve Nutritional per serve 24g fat 2666kJ 15g sat fat 4 3g fibre 96g carbohydrate Vanilla Bean Cr me Br l e Makes 6 Preparation 15 minutes 6 hours or overnight chilling time Cooking 50 minutes 2 cups pouring cream 35 fat Y2 cup caster sugar 1 vanilla bean split 3 egg yolks 1 tablespoons caster sugar extra 1 Combine the cream sugar and vanilla in a medium heavy based saucepan and stir over low heat until cream comes to a simmer Remove from heat Remove vanilla bean Use a small sharp knife to scrape vanilla seeds back into cream 2 Whisk the egg yolks in a heatproof jug until combined Gradually add cream mixture while whisking until combined Pour mixture through a fine sieve into a clean medium heavy based saucepan 3 Cook cream mixture over low heat stirring constantly for about 10 minutes or until custard coats the back of a wooden spoon Transfer to a jug 4 Pour custard evenly among six 1 cup capacity ceramic ramekins Cover each with plastic wrap Place ramekins in steaming trays Place lid on Steamer and set timer 35 mins rotate steaming trays halfway through cooking 5 Remove from steaming trays Place ramekins on a tray Place in fridge for 6 hours or overnight
18. liance is intended to be used in household and similar applications such as staff kitchen areas in shops offices and other working environments farm houses by clients in hotels motels and other residential type environments bed and breakfast type environments If you have any concerns regarding the performance and use of your appliance please visit www sunbeam com au or contact the Sunbeam Consumer Service Line Ensure the above safety precautions are understood 6 cup capacity rice bowl The separate rice bowl cooks up to 6 cups of perfect light and fluffy rice every time 3 steaming trays Enables you to cook your entire meal using one appliance Steam seafood poultry or other meats in the lower tray then add the upper trays to steam nutritious vegetables The steaming trays are shatter resistant to prevent breakage The base of each tray can be removed to allow for larger food items LCD screen Digitally displays the remaining cooking time selected in Steamer mode or the delay time Sunbeam in Timer mode A bd ON OFF light Indicates when the appliance is steaming V External water fill hole Allows you to add water to the steamer without removing the steaming trays Removable drip tray Collects the fats juices and condensation during steaming and is removable for easy cleaning An instant steam sleeve built into the drip tray helps to generate steam in as
19. ly grease a large bowl Place dough in bowl and turn to coat in oil Cover with plastic wrap and place in a warm draft free place to prove for 30 minutes or until dough doubles in size 5 Punch dough down with your fist knead briefly on a lightly floured surface and cover with plastic wrap Place in a warm draft free area to prove for a further 30 minutes 6 Shape dough into a 5 x 20cm log Cut into six equal portions Use a round 7cm pastry cutter as a guide to cut six discs from non stick baking paper 7 Flatten each dough portion Place equal amounts of pork mixture on centre of dough and bring up side of dough to enclose Roll into a ball Place bun seam side down on paper Cut a small cross in top of each bun Arrange in steaming trays Place lid on and set timer 15 mins Nutritional per serve 8g fat 1080kJ 1 8g sat fat 2 3g fibre 26g carbohydrate Recipes continued Asparagus with Lemon Butter Serves 4 Preparation 5 mins Cooking 12 mins 2 bunches asparagus 40g butter melted or 2 teaspoons olive oil 2 tablespoons lemon juice 2 teaspoons finely chopped parsley cracked black pepper 1 Arrange asparagus evenly in steaming tray Place lid on and set timer 12 mins 2 Transfer asparagus onto a serving platter Drizzle over the combined melted butter lemon juice parsley and pepper Serve Nutritional per serve 8g fat 422kJ 5g sat fat 2g fibre 2 1g carbohydrate Cauliflower amp Br
20. m ch c r ng nh ng bi n ph p l m an to n k tr n duoc hi u r SAFETY PRECAUTIONS FOR YOUR SUNBEAM VITASTEAM ELECTRONIC Ensure your steamer is used at least 50cm half a metre away from a gas flame or electric element Do not operate the steamer on an inclined surface Do not move or cover the steamer while in operation Precautions D Do not immerse the base of the steamer in water or any other liquid Use your steamer well away from walls curtains and cupboards that may be affected by steam Do not use your steamer in confined spaces Remove the cover away from you after steaming Sunbeam is very safety conscious when designing and manufacturing consumer products but it is essential that the product user also exercise care when using an electrical appliance Listed below are precautions which are essential for the safe use of an electrical appliance Read carefully and save all the instructions provided with an appliance Always turn the power off at the power outlet before you insert or remove a plug Remove by grasping the plug do not pull on the cord Turn the power off and remove the plug when the appliance is not in use and before cleaning Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person Always use your appliance from a power outlet of the voltage A C only marked on the appliance This applia
21. n a glass dish Combine 2 teaspoons of the oil with the garlic and rind in a small bowl Brush all over chicken Cover with plastic wrap and place in the fridge for 2 hours to marinate 2 Meanwhile cook lentils in a medium saucepan of salted boiling water for 5 minutes or until just tender Drain Rinse under cold water Transfer to a large glass bowl 3 Arrange chicken in steaming tray Place lid on and set timer 20 mins Transfer chicken to a chopping board and set aside for 10 minutes to cool Shred and add to bowl with lentils 4 Add remaining ingredients to chicken mixture and stir to combine Taste and season with freshly ground black pepper Serve Nutritional per serve 17g fat 1550kJ 3g sat fat 9g fibre 21g carbohydrate Nh O1 Recipes continued Soy Chicken amp Omelette Salad 6 Whisk eggs and shallots in a jug Heat a Serves 4 small non stick frying pan over medium Preparation 10 minutes 1 hour marinating time heat Add egg mixture and tilt pan to Cooking 25 minutes cover base Cook for 1 2 minutes or until 2 single chicken breast fillets just set Turn and cook for a further 1 2 minutes or until just set and golden underneath Transfer to a chopping board 2 tablespoons lime juice Roll omelette into a log Thinly slice and 1 tablespoon sesame oil add to salad in bowl Drizzle with dressing Gently toss to combine Serve l5 cup soy sauce 2 garlic cloves crushed Nutritional per serve 15g fat 1
22. nce is not intended for use by persons including children with reduced physical sensory or mental capabilities or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety Children should be supervised to ensure that they do not play with the appliance The temperature of accessible surfaces may be high when the appliance is operating Never leave an appliance unattended while in use Do not use an appliance for any purpose other than its intended use Do not place an appliance on or near a hot gas flame electric element or on a heated oven Do not place on top of any other appliance Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner If damage is suspected return the appliance to the nearest Sunbeam Appointed Service Centre for examination repair or adjustment For additional protection Sunbeam recommend the use of a residual current device RCD with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances Do not immerse the appliance in water or any other liquid unless recommended Appliances are not intended to be operated by means of an external timer or separate remote control system This app
23. ntil mixture boils Remove from heat Add bicarbonate of soda and stir to combine Set aside for 5 minutes to cool 2 Stir in eggs Use a large metal spoon to fold through flour and spices until just combined 3 Spoon mixture into prepared bowl Cover with a double layer of foil and tie firmly with white unwaxed kitchen string to secure 4 Position bowl in steaming tray Place lid on and set timer 3 hours 20 mins 5 Remove from tray Remove from bowl Cut into wedges to serve Note The water levels will need to be refilled during the cooking time of this recipe Re heat pudding by heating pudding in Steamer for 1 hour prior to serving Serve with brandy custard Nutritional per serve 18g fat 3085kJ 10g sat fat 8 4g fibre 32g carbohydrate Sticky Date Pudding with Butterscotch Sauce Serves 4 Preparation 10 mins Cooking 45 mins 34 cup coarsely chopped pitted fresh dates 34 cup boiling water 15 teaspoon bicarbonate of soda 40g butter chopped Y2 cup brown sugar 1 egg 1 cup self raising flour irmly packed Butterscotch sauce Y2 cup brown sugar firmly packed cup light cream 40g butter 1 Place the dates and water in the bowl of a food processor and process until combined Add soda and stand for 5 minutes 2 Add butter sugar egg and flour and process until combined Pour into rice cooker bowl Cover with plastic wrap Place in steaming tray Place lid on and set timer 45 m
24. occoli Bake Serves 6 Preparation 10 minutes Cooking 45 minutes 400g cauliflower cut into florets 400g broccoli cut into florets 60g butter 1 brown onion finely chopped 1 garlic clove crushed Ys cup plain flour 2 teaspoons ground cumin 2 cups milk 34 cup coarsely grated cheddar pinch of sweet paprika 1 Arrange cauliflower in a steaming tray 2 Arrange broccoli in another steaming tray Stack trays and place lid on Set timer 10 mins 3 Preheat oven to 180 C Melt butter in a medium saucepan over medium heat Add onion and garlic and cook stirring for 1 2 minutes Sprinkle over flour and cumin and cook stirring for a further 1 2 minutes or until mixture bubbles Gradually stir in milk until mixture boils thickens and is smooth Remove from heat Stir in half the cheese Taste and season with salt and ground white pepper 4 Transfer cauliflower and broccoli to a 20cm square ovenproof dish Pour over sauce Top with remaining cheese and paprika Bake for 25 minutes or until golden Serve Nutritional per serve 3g fat 329kJ 2g sat fat 1 7g fibre 5g carbohydrate 19 Recipes continued Saffron Rice Serves 4 Preparation 5 minutes Cooking 30 minutes 1 cup uncooked white rice 2 3 threads of saffron or pinch saffron powder 1 small brown onion finely chopped 1 Place rice into the rice cooker bowl Combine the saffron with 1 cup of water in a jug Pour over rice and add the onion 2 P
25. onion finely chopped 1 tablespoon chopped fresh dill 1 garlic clove crushed 4O fresh flour wonton wrappers 80g butter cubed 2 bunches asparagus ends trimmed diagonally cut into 3cm lengths 1 tablespoon lime juice 4 fresh kaffir lime leaves centre vein removed shredded 1 Place potato in steaming tray Place lid on and set timer 15 mins 2 Transfer potato to a large bowl Season with salt and use a fork to mash until smooth 3 Add the salmon onion dill and garlic and stir to combine Place half the wonton wrappers on a clean work surface Top each with some salmon mixture Brush edges with water and top with remaining wonton wrappers Press edges to seal 4 Arrange ravioli in steaming trays Place lid on and set timer 10 mins 5 Meanwhile place butter in a large non stick frying pan Stir over low heat until melted Add asparagus lime juice and lime leaves and cook stirring for a further 1 2 minutes or until tender 6 Add ravioli and gently toss to combine Nutritional per serve 21g fat 2099kJ 11g sat fat 4 6g fibre 45g carbohydrate Recipes continued Scallops with Chilli Ginger Dressing Makes 12 Preparation 10 mins Cooking 5 7 mins 1 green shallot ends trimmed thinly sliced 1 garlic clove crushed 1 tablespoon sweet chilli sauce 1 tablespoon lime juice 12 scallops in half shell Y fresh long red chilli halved lengthways deseeded thinly sliced 3cm piece ginger peeled c
26. oon of lemon juice or white vinegar has been added Pour the solution into the reservoir place the lid in position on the Steamer base and operate your Sunbeam VitaSteam Electronic for approximately 15 minutes Remove the lid and clean as directed If excess scale has built up repeat this process Note If food with a strong odour such as fish and cabbage has been steamed the above procedure may be followed with the steaming trays or rice cooker bowl in position This will ensure that the odour is not transferred to the next steaming cycle The following are some handy hints on steaming vegetables 1 Before steaming wash the vegetables thoroughly 2 Cut off stems and peel if desired 3 Cut vegetable to the desired size smaller pieces steam faster than larger ones 5 When steaming several different vegetables at once place the largest and firmest in the Steamer first Add other vegetables according to size during the steaming time If a sauce or liquid is to be prepared with the vegetables use the rice bowl for 4 To retain the vegetables flavours and steaming nutrients steam until just tender but still 7 Frozen vegetables should not be thawed slightly firm before steaming VEGETABLE QUANTITY pieh Artichokes Globe 2 whole tops trimmed 18 Asparagus 500g 12 Baby corn 125g whole 10 Baby bok choy 350g bunch cut in half lengthways 5 Beans Green or Wax 500g cut or whole 12 Beetroot 500g whole wi
27. osition the rice cooker bowl in a steaming tray Place lid on and set timer 30 mins Nutritional per serve O 2g fat 767kJ 0 05g sat fat 0 7g fibre 40g carbohydrate Minted Tabouli Salad Serves 4 Preparation 10 minutes 15 minutes cooling time Cooking 20 minutes l4 cup cracked wheat burghul 2 cups finely chopped fresh flat leaf parsley 4 green shallots ends trimmed finely chopped 14 cup mint leaves finely chopped 250g punnet cherry tomatoes halved 3 lemons juiced 1 tablespoon olive oil 1 Place cracked wheat and cup of water into the rice cooker bowl Position the rice cooker bowl in a steaming tray Place lid on and set timer 20 mins 2 Transfer cracked wheat to a glass bowl Set aside for 15 minutes to cool Add remaining ingredients and stir to combine Nutritional per serve 4 9g fat 483kJ O 6g sat fat 3 5g fibre 11g carbohydrate Recipes continued MAIN MEALS 4 Arrange rolls side by side in steaming trays Place lid on and set timer 20 mins 5 While cabbage rolls are cooking place Makes 12 sauce in a medium saucepan and stir over NE low heat until hot Pour half the sauce over pane se mans the base of a shallow ceramic dish Top Cabbage Rolls 6 large Savoy cabbage leaves hard core with cabbage rolls Pour over remaining removed cut in half sauce Serve 1 brown onion finely chopped Nutritional per roll 4 8g fat 613kJ 2 garlic cloves crushed 2g sat fat 3 2g fibre 10
28. our Steamer ensure that the water level does not fall below the MIN marking 500ml If this does occur your VitaSteam Electronic is fitted with an automatic boil dry sensor which will switch off the heating element See previous page for more details The external water fill holes on both sides of the Steamer allow you to add water to the Steamer without removing the steaming trays This is ideal for topping up water levels when cooking for long periods and allows for continuous steaming See Figure 2 Figure 1 Figure 2 a Guide to using the Steaming Trays The VitaSteam Electronic comes with three Then place the upper steaming trays steaming trays The appliance can operate on top for cooking rice or vegetables with all trays stacked on top of each other or Note Ensure bases are properly clicked into with just one tray in position See Figure 3 the sides of each tray before use The base of each tray can also be removed to allow for larger food items See Figure 4 Place the largest piece of food with the longest cooking time in the lowest steaming tray then place on top of the removable drip tray and power base Figure 3 Figure 4 Guide to using the Rice Bowl Rice should be cooked in the rice bowl provided which has a capacity of up to 6 cups of cooked rice The rice bowl must be placed in the top steaming tray with the lid on Both uncooked rice and water must be added to the rice bowl Check the
29. our and a pinch of salt and mash until well combined and a dough forms Turn out onto a lightly floured work surface Divide into two equal portions Roll each portion into a 40 cm long log Use a small sharp knife to cut into 1cm thick pieces Place on a tray Set aside for 15 minutes 3 Meanwhile make the coriander pesto Place the coriander cashews and parmesan in the bowl of a food processor and process until combined Add oil and process until a paste forms Transfer to an airtight container and cover surface directly with plastic wrap this will prevent discolouring 4 Bring a medium saucepan of water to the boil over medium high heat Add gnocchi and cook for 7 10 minutes or until gnocchi rise to surface Use a slotted spoon to transfer to a plate Recipes continued 5 Place cream and garlic in a large frying pan over medium heat Add cup pesto and bring to the boil Reduce heat to low Add gnocchi and cook shaking pan occasionally for 5 minutes or until sauce thickens slightly Spoon among serving bowls Top with shaved parmesan Serve NOTE Pesto will keep in an airtight container in the fridge for up to one week Nutritional per serve 32g fat 2384kJ 14g sat fat 4 6g fibre 52g carbohydrate Salmon Ravioli with Lime Butter Serves 4 Preparation 15 minutes Cooking 25 minutes 1 large 200g desiree potato peeled cut into 2cm cubes 415g can red salmon drained bones removed flaked 1 small red
30. owl 4 Large eggs will require slightly longer cooking times APPROX TIME VARIETY QUANTITY IN MINUTES Soft Boiled 1 8 7 Hard Boiled 1 8 12 1 6 Poached Crack eggs into well greased ramekin dishes 12 or small cups and place into Steamer Cover and steam Beat together eggs and cup milk in rice Scrambled bowl Season with salt and pepper 17 Stir eggs 2 3 times during cooking The recipes in this book are a guide to the various types of food you can cook in your Sunbeam VitaSteam Electronic Each recipe specifies if the steaming tray or the rice bowl should be used Under each recipe title there is a note of the approximate cooking time required This may not always produce food cooked to your personal taste you may find the food over cooked or under cooked As you familiarise yourself with your Sunbeam VitaSteam Electronic you will be able to perfect the cooking times to suit your requirements and personal preferences Recipes BREAKFAST Breakfast Eggs Serves 4 Preparation 10 mins Cooking 25 mins 8 cherry tomatoes quartered 4 rashers bacon fat trimmed finely chopped 4 eggs 1 Scatter tomatoes equally among four 1 cup capacity ramekins Top with bacon 2 Crack an egg over tomato mixture Cover with plastic wrap 3 Place ramekins in steaming trays Place lid on and set timer 10 mins 4 Rotate trays and place lid on Set timer for a further 15 mins 5 Serve with rye toast Nutritional per
31. promptly after the steaming cycle has completed If food is left in the Steamer it will continue to cook slightly due to the accumulated steam in the unit especially with the Keep Warm function Avoid overlapping thicker foods or foods that will take longer to cook e g large cuts of meat or large pieces of seafood Food should be arranged evenly in all steaming trays and in the rice bowls Foods of uniform size will steam at a similar rate The VitaSteam Electronic features an Instant Steam function that will enable steam to be generated in as little as 30 seconds For this feature to operate you must place the removable drip tray with instant steam sleeve in position The instant steam sleeve concentrates a small amount of water around the exposed heating element quickly bringing it to boiling temperature to produce steam rather than heating all of the water in the reservoir at once The instant steam sleeve has a small cut out in the bottom to allow water to flow into the contained water area For more efficient steaming we recommend that the appliance is always operated with the removable drip tray with instant steam Sleeve in position Your VitaSteam Electronic relies on the water reservoir being full of water to operate Fill the water reservoir with clean water only See Figure 1 The water level must be between the MIN 500ml and MAX 1000ml markings When continuously cooking food with y
32. s or a cloth remove the lid by tilting it away from you to ensure steam is safely released 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 9 Carefully remove the steaming tray rice bowl and serve the food Note Use caution when handling the base of the unit and steaming trays rice bowl as these will be hot Delay Start You can delay the start of your cooking process by up to 30 minutes This gives you time to get all your food ready in advance The Steamer will start itself once the selected time has elapsed 1 Turn unit on by pressing the Power button 00 00 will appear on the LCD screen 2 Press the SET button once and the word STEAMER will appear on the LCD screen An automatic cooking time of 5 minutes will appear To change this time use the MIN minutes and HR hours buttons to reach the desired cooking time There is a maximum cooking time of 3 hours 59 minutes your V ita Steam C 3 Press the SET button again and the word TIMER will appear on the LCD screen Press the MIN minutes button until you reach the desired delay time There is a maximum delay time of 30 minutes Once the delay time has been selected the unit will turn on automatically after 5 seconds and the delay countdown will begin Once the delay time has finished the Steamer will start the cooking proce
33. ss Keep Warm function The Steamer is fitted with a Keep Warm function Once the selected cooking time has elapsed the Steamer will beep 5 times The unit will automatically go to the Keep Warm function where the Steamer will switch itself on and off releasing a small amount of L C S For Best R The cooking times stated in this booklet are a guide only The steaming time required for specific foods is affected by the following The size quality and the temperature of the food to begin with The degree to which you like your food cooked The temperature of the water used for steaming esuli TS ctronic continued steam at a time to keep your food warm The Steamer will stay in the Keep Warm function for up to 1 hour After 1 hour the Steamer will beep 3 times and then turn off Automatic boil dry sensor setting The Steamer is fitted with an automatic boil dry sensor which switches off the heating element if the base is accidentally switched on empty or boils dry If this occurs a continuous beep will sound and the ON OFF light will blink If cooking the timer will stop Refill water through the external water fill holes and press the SET button to recommence the cooking process The timer will continue with the remaining cooking time left on the LCD screen when Steaming To ensure you get the best results when using your VitaSteam Electronic follow these simple tips Remove food
34. th 3cm tops 38 Broccoli 500g 12 Broccolini 175g bunch whole ends trimmed 9 Brussel sprouts 500g 17 Cabbage 500g coarsely shredded 12 Carrots 500g sliced 17 Cauliflower florets 500g 17 Celery 1 bunch thinly sliced 17 Chinese cabbage Shredded into 1cm thick pieces 10 500g bunch cut into equal lengths 7 Choi sum Steam stems 5 minutes then add leaves and steam for further 2 minutes Corn on cob 3 to 5 cobs 20 Cut into 3 equal lengths Gai laan Chinese broccoli Steam stems 5 minutes then add leaves 8 and steam for further 3 minutes VEGETABLE Mushrooms Onions Parsnip Peas Peppers capsicums Snow peas Sugar snap peas Potatoes 1 New 2 Red or White 3 Sweet Pumpkin Turnip Zucchini Frozen Vegetables Green beans Lima beans Broad beans Broccoli cuts Brussel sprouts Carrots sliced Cauliflower Mixed vegetables Peas Corn on cob QUANTITY 500g whole 250g thinly sliced 500g peeled and sliced 500g shelled 500g halved seeds removed 100g topped 150g topped 500g whole approx 8 500g whole approx 3 500g cut into 3cm pieces 500g cut into 3cm pieces 500g cut into 3cm pieces 500g sliced 500g 500g 500g 500g cuts 500g 500g sliced 500g 500g 500g 500g APPROX TIME IN MINUTES 7 12 12 17 28 38 26 26 26 17 17 17 17 17 17 17 17 17 26 The following are some handy hints on cooking rice in the rice bowl provided 1 Wash rice well under cold r
35. to set 6 Remove ramekins from fridge Remove plastic from ramekins and set aside for 30 minutes to come to room temperature 7 Sprinkle each br l e evenly with 1 teaspoon of sugar Place under a preheated grill for 30 seconds to 1 minute or until sugar caramelises Serve Nutritional per serve 29g fat 1794kJ 18g sat fat Og fibre 37g carbohydrate Notes Notes Sunbeam 12 Month Replacement Guarantee In the unlikely event that this appliance develops any malfunction within 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 your appliance please phone our customer service line for advice on 1300 881 861 in Australia or O800 786 232 in New Zealand Alternatively you can send a written claim to Sunbeam at the address listed below On receipt of your claim Sunbeam will seek to resolve your difficulties or if the appliance is defective advise you on how to obtain a replacement or refund Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear Similarly your 12 Month Replacement Guarantee does not cover freight or any other costs incurred in making a claim Please retain your receipt as proof of purchase The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws whi
36. touch water Stir with a metal spoon until chocolate melts Remove from heat and stir in sugar until dissolved 3 Use an electric beater to beat the egg yolks and liqueur in a medium bowl until combined Stir in the chocolate mixture 4 Beat the egg whites in a large clean dry bowl using clean electric beaters until stiff peaks form Use a large metal spoon to gently fold through one third of the egg whites into the chocolate mixture Fold through the remaining egg whites 5 Pour the chocolate mixture into the prepared rice cooker bowl Cover the rice cooker bowl with a piece of non stick baking paper 6 Place rice cooker bowl into a steaming tray Place lid on and set timer 15 mins 7 Dust with icing sugar Serve immediately with cream or ice cream and drizzled with extra Baileys Nutritional per serve 12g fat 1121kJ 9g sat fat 1 4g fibre 34g carbohydrate ine N Recipes continued Banana Pudding Serves 4 Preparation 10 minutes Cooking 45 minutes 60g butter melted Y2 cup firmly packed brown sugar 1 cup self raising flour 34 cup milk 1 overripe banana mashed 1 egg Y2 teaspoon ground cinnamon vanilla ice cream or custard to serve 1 Combine all ingredients in a large bowl and stir until smooth Spoon into rice cooker bowl Cover with plastic wrap 2 Place in steaming tray Place lid on and set timer 45 mins 3 Serve with ice cream or custard Nutritional per serve 12g fat 1691kJ 7g s
37. unning water using a fine sieve 2 Place rice and water into the rice bowl Cover with the lid and set the timer For firmer rice slightly decrease the amount of water specified in the rice bowl For softer rice slightly increase the water quantity Place rice bowl in the top steaming tray RICE GRAIN AND CEREALS RICE COOKER BOWL VARIETY Cups of Rice Cups of Water TN MINUS Long Grain 1 1 22 Long Grain 2 2 30 Brown Regular 1 1 2 58 Note Short medium grain rices such as arborio and calrose are not recommended to be cooked in a steamer These rices are best cooked by the absorption method OTHER GRAINS AND CEREALS APPROX TIME VARIETY METHOD IN MINUTES Place Y cup oatmeal and 1 cup water 17 Oatmeal Regular into rice bowl Place in the steaming tray then put the lid on and set the timer Place 1 cup rolled oats and 1 cups water into rice bowl Place in the steaming tray 17 then put the lid on and set the timer Rolled Oats Place 1 cup cracked wheat and 1 cups water into rice bowl Place in the steaming 26 tray then put the lid on and set the timer Cracked Wheat Burghul The following are some handy hints on steaming fish and seafood 1 Place fish in the steaming tray 2 f fish or seafood is to be poached or cooked in a sauce use the rice bowl 3 Add lemon wedges herbs and seasoning before steaming as desired 4 Add butter or margarine after steaming if desired
38. ut into matchsticks 12 fresh coriander leaves 1 Combine shallot garlic sauce and juice in a small glass bowl Set aside 2 Clean scallops and arrange in steaming trays Top with chilli and ginger Drizzle with sauce Place lid on and set timer 5 mins 3 Transfer scallops to a large serving platter Top with coriander leaves Serve Nutritional per scallop O 2g fat 81kJ 3 9g sat fat 0 09g fibre 0 6g carbohydrate Fish on Almond Olive amp Spinach Couscous Serves 4 Preparation 10 minutes 1 hour marinating time Cooking 10 minutes 4 640g firm white fish fillets such as ling bream flake blue eye trevella 3 teaspoons ground cumin 2 garlic cloves crushed 13 2 cups couscous 20g butter chopped 13 2 cups boiling vegetable stock 60g baby spinach leaves shredded l cup drained sliced stuffed green olives cup slivered almonds toasted lime or lemon wedges to serve 1 Place fish cumin and half the garlic in a glass bowl Cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to develop 2 Arrange fish in steaming trays Place lid on and set timer 10 mins 3 Meanwhile place couscous and butter in a heatproof bowl Stir with a fork while pouring over the hot stock Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed Stir in remaining garlic spinach olives and shallots until combined 4 Spoon couscous among serving plat
39. west tray will be cooked Remove Continue to steam remaining 2 trays of scallops for a further 2 minutes To following are some handy hints on steaming chicken and poultry 1 Select pieces of poultry of similar size for even cooking 2 Arrange poultry in a single layer in the steaming tray to facilitate even cooking TYPE Breast on bone Drumstick Thighs on bone Poached breast boneless Chicken whole Duck pieces Quail whole Whole breast fillet QUANTITY 250g 2 pieces 500g 4 pieces 500g 4 pieces 500g 2 pieces 1 3kg 500g 4 6 pieces 500g 6 pieces 200g 1 side of breast 3 The removal of fat and skin is recommended 4 f some colour is desired brown poultry well in a non stick frypan before steaming 5 Steam until well done Check by piercing the thickest part of the poultry If the juices run clear it is cooked APPROX TIME IN MINUTES 38 33 33 17 50 47 22 38 SUGGESTIONS Flesh side down Thickest part to outside of steaming tray Thickest part to outside of steaming tray Poach in rice cooker bowl Remove all visible fat The following are some handy hints for cooking eggs in the VitaSteam Electronic 1 The Steamer is ideal for boiling poaching or scrambling eggs 2 Using the steaming tray eggs may be cooked in the shell or cracked into individual size heatproof dishes 3 Scrambled eggs may be prepared in the rice b
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