Page 3 - BEFORE THE FIRST USE; TABLE OF CONTENTS
SPECIAL CORD SET INSTRUCTIONS A short power-supply cord is provided to reduce the risks of injury resulting from becoming en-tangled in or tripping over a longer cord. Longer, extension cords are available and may be used if care is exercised in their use. If a longer exten-sion cord is used:1. The ...
Page 4 - FEATURES AND BENEFITS
FEATURES AND BENEFITS 1. Large 5-Liter Glass Steaming Pot Provides clear view of food as it steams. Steaming in glass prevents food from coming into contact with plastic. Dish-washer safe. Can also be used as a serving dish. 2. Glass Lid with Stainless Steel Rim Provides clear view of food as it ste...
Page 5 - Large LCD; GETTING TO KNOW YOUR CONTROL PANEL
1. Large LCD The blue-backlit LCD screen is easy to read; displays function menu, illuminates function selected, shows steaming time, and displays “add water” icon when water reservoir needs refilling. 2. START/STOP Button Press to start or manually stop the steaming process. 3. Selector Dial Use to...
Page 6 - OPERATION
OPERATION Plug steamer into an electrical outlet. 1. Prepare the Steamer Position the steamer where you want to do your cooking. Choose a flat, dry, sturdy surface. Set the glass steaming pot in place on the base. 2. Fill Water Reservoir Remove the water reservoir and twist the black cap countercloc...
Page 7 - CLEANING AND
10. Remove Food When Ready to Serve Use oven mitts to remove lid, lifting the side farthest from you, allowing any excess moisture to drip back in the pot and allowing steam to escape away from you. 11. After Cooking Is Complete a. Remove plug from power outlet. b. Allow water in steaming pot to coo...
Page 8 - HELPFUL HINTS
STEAMING GUIDE PROTEINS Food Amount Preparation Function Time Chicken breast 4 chicken breasts, about 1½ pounds total; yields 4 cups cubed Trimmed of any excess fat Poultry 15 to 20 minutes Clams 1 dozen Scrubbed Seafood 6 to 8 minutes Crab legs, fresh 1 pound Rinsed Seafood 8 minutes Crab legs, fro...
Page 11 - RECIPES; CONTENTS
RECIPES CONTENTS Maple Cinnamon Oatmeal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Deviled Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Chicken and G...
Page 12 - Maple Cinnamon Oatmeal; Deviled Eggs
Maple Cinnamon Oatmeal In less than an hour, you’ll have a healthy breakfast prepared for the rest of the week. Makes 4 cups 1 cup steel-cut oats 1 ⁄ 3 cup raisins or any other dried fruit (for larger dried fruit varieties, chop into small, bite-size pieces) 1 cinnamon stick 1 tablespoon pure maple ...
Page 13 - Steamed Artichokes
Chicken and Ginger Dumplings Ginger is the star in this lighter alternative to the traditional pork dumpling. Makes 48 dumplings ¾ pound ground chicken (dark meat) or turkey 3 tablespoons fresh chopped ginger (about a 2-inch piece) 2 tablespoons chopped green onion 1 tablespoon fresh chopped cilantr...
Page 14 - Steamed Pork Buns; Asian BBQ Ribs
Steamed Pork Buns These delicate breads are a classic dim sum component and have quickly become a favorite in our test kitchen. Makes 12 buns 1 recipe Asian BBQ Ribs, recipe follows 1 teaspoon active dry yeast ¼ cup sugar 1 1 ⁄ 3 cups water, 110°F, divided 4 cups all-purpose flour, plus more as need...
Page 16 - Green Chile Tamales
liquid from the bottom of the cooking pot into a measuring cup. Discard the rest. Return the steamer tray with the stuffed cabbage leaves to the glass cooking pot. Select Keep Warm and press Start. 8. While the stuffed cabbage leaves keep warm, put the eggs, lemon juice and salt in a double boiler. ...
Page 17 - Steamed Bass; Asian Chicken Salad
Cantonese-Style Steamed Bass This sweet and spicy play on the traditional style uses individual fillets for easy preparation. Makes 2 servings 2 teaspoons granulated sugar ¼ cup plus 2 teaspoons mirin, divided 1 large garlic clove, finely chopped 1 1-inch piece of fresh ginger, peeled and finely cho...
Page 18 - Easy Mussels; Indoor Clambake; Dilly Potato Salad
Easy Mussels In just minutes, you’ll have the taste of the sea right on your countertop. Makes 4 to 6 servings 1 garlic clove, thinly sliced 1 shallot, thinly sliced ¼ cup dry white wine 1 tablespoon unsalted butter 1 sprig fresh thyme 2 pounds fresh mussels, rinsed well and debearded 1. Put the gar...
Page 19 - Quinoa Tabbouleh Salad; White Bean Salad
Quinoa Tabbouleh Salad The bright flavors of lemon and herbs pair nicely with the nuttiness of the quinoa. Makes 6 cups 4 cups steamed quinoa* ½ cup packed fresh parsley leaves, chopped ½ cup packed fresh mint leaves, chopped 2 cups cherry tomatoes, halved 1 ½ cups cucumber, cut into ½-inch dice (ab...
Page 20 - Mocha Pots de Crème; Raspberry and Chocolate
Mocha Pots de Crème The gentle heat of the steamer makes cooking custards foolproof! Makes 4 servings 1 cup heavy cream 1 cup whole milk 4 ounces bittersweet chocolate, roughly chopped 1 tablespoon instant espresso 4 large egg yolks 1 ⁄ 3 cup sugar 1 tablespoon vanilla extract 1. Put the cream and m...
Page 21 - Cocktail Sauce; Hollandaise
Cocktail Sauce Here is the foundation for the classic seafood dipping sauce. Make it your own by adding hot sauce, freshly ground pepper or even freshly grated horseradish. Makes about 1 cup 1 cup chili sauce 2 tablespoons prepared horseradish 1 tablespoon fresh lemon juice 1. Stir ingredients toget...
Page 22 - Asian Dipping Sauce; Bagna Cauda; Creamy Herb Mayo
Asian Dipping Sauce Makes 1½ cups ¾ cup soy sauce ¾ cup water ¼ cup sugar 1 1-inch piece fresh ginger 1 tablespoon sesame oil 2 teaspoons cornstarch ¼ cup cold water 1. Put soy sauce, water, sugar, ginger and sesame oil in a small saucepan. Bring to a boil and then turn down heat to simmer for about...
