VitaSteam Deluxe
Food Steamer
INSTRUCTION/RECIPE BOOKLET.
ST6600
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Features of your VitaSteam Deluxe.
4 Litre
Steaming Tray
8 Cup
Rice Bowl
3 Litre
Steaming Tray
Removable
Drip Tray
Handy
Steaming
Guide
Neon On/Off
Light
Power Base
Timer with
Auto-Off
3 and 4 Litre Steaming Bow ls.
Removable Drip Tray.
Enables you to cook your entire meal using one
appliance. Steam meat, poultry, seafood or fish
in the lower tray, then add the upper tray to
steam nutritious vegetables. The steaming bowls
are also shatter resistant to prevent breakage.
Collects the fats, juices and condensation during
steaming, and is removable for easy cleaning.
1000 w atts.
For fast cooking.
Instant Steam Function.
Produces steam in just 30 seconds for meals
in a hurry.
8 Cup Capacity Rice Bow l.
The separate rice bowl cooks light and fluffy rice
every time.
Neon On/Off Light.
Indicates when the appliance is steaming.
60 Minute Timer w ith Auto-Off.
Allows you to set the steamer to cook your meal
exactly the way you like it. The steamer
automatically turns off when it has finished
cooking.
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Features of your VitaSteam Deluxe.
Lid
1250ml
Maximum
Water Level
8 Cup
Rice Bowl
4 Litre
Steaming
Tray
3 Litre
Steaming
Tray
Removable
Drip Tray
Exposed
Heating
Element
450ml Low
Water Level
Instant
Steam Sleeve
Power
Base
An Introduction to Steam Cooking.
Congratulations on the purchase of your new
Sunbeam VitaSteam Deluxe Food Steamer. You
will now be able to enjoy the benefits and
convenience of steam cooking.
Steaming is also gentle, as the food never comes
in contact with the cooking liquid, ensuring that
it retains it’s shape, colour and texture.
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.
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Using your VitaSteam Deluxe.
Before using your VitaSteam Deluxe for the first
time, wash the steaming bowls, 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.
4. Replace the lid.
5. Insert the plug into a 230-240V power outlet
and turn the power on.
6. To set the Timer first turn the dial fully
clockwise to 60 minutes, then turn it anti-
clockwise to your desired cooking time. This
ensures accurate timing. The power on light
will illuminate.
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.
7. A bell will sound when the selected time has
elapsed and the steamer will automatically
switch off. Using oven mitts 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.
1. Fill the water reservoir above the ‘Lo’ water
level and no higher than the ‘Hi’ water level.
Note: Use only clean water in your VitaSteam
Deluxe. Do not use wine, stock or other
liquids.
2. Put the Removable Drip Tray in place.
Note: Do not operate the Steamer without
the Removable Drip Tray.
8. Remove the steamer tray/rice bowl and serve
the food.
3. Place food to be steamed without sauce or
liquid into the steaming bowls and place on
the Power base. If steaming with sauce or
liquid, use the rice bowl and place inside one
of the steaming bowls.
Note: Use caution when handling the base of
the unit and steamer/rice bowls as these will
be hot.
For Best Results.
The cooking times stated in this booklet are a
guide only. The steaming time required for
specific foods is affected by the following:
To ensure good results using your VitaSteam
Deluxe, follow these simple tips: –
• Remove food immediately after the steaming
cycle is completed. Food will continue to cook
slightly due to the accumulated steam, if you
leave it in the steamer.
• The size, quality and the temperature of the
food.
• The degree to which you like your food cooked.
• Food should be arranged evenly in both
steamer bowls. Foods of uniform size will
steam at a similar rate.
• The temperature of the water used for
steaming.
5
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Guide to Instant Steam Function.
The VitaSteam Deluxe 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 Instant Steam Sleeve
in position.
The 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.
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 the cut out
must be located at the bottom to allow the
water to flow in.
Instant
Steam Sleeve
For more efficient steaming w e recommend that
the appliance is alw ays operated w ith the
Instant Steam Sleeve in position.
Cutout
Guide to Water Levels.
Your VitaSteam Deluxe 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 ‘LO’ (450 mL) and ‘HI’
(1250mL) markings.
When continuously cooking food with your
steamer ensure that the water level does not fall
below the ‘LO’ marking (450mL).
LO
Guide to using the Steaming Trays.
The VitaSteam Deluxe comes with two steaming
trays - 3 litre and 4 litre. The appliance can
operate with either both trays stacked on top of
each other or with just one tray in position.
Then place the upper steaming tray
on top for cooking of vegetables.
When using two trays at the one time, the
smaller tray (3 litre) must be placed on the
bottom with the larger tray (4 litre) on the top.
3L or 4L
4L
3L
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.
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Guide to using the Rice Bowl.
Cooking of rice must be done in the Rice Bowl.
The Rice Bowl can either be placed in the 3 or 4
Litre Steaming Tray.
Both uncooked rice and water must be added to
the Rice Bowl. Check the recommended
quantities on Page 9.
When handling the Rice Bowl use insulated pot
holders/oven mitts to avoid burns from the hot
steam.
Care and Cleaning.
Before cleaning your Sunbeam VitaSteam
Deluxe, ensure the power is turned off at the
power outlet and the plug removed.
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 tablespoon of
lemon juice or white vinegar has been added.
Wash the rice bowl, steam tray, drip trays
and the lid in warm, soapy water, rinse and dry.
Pour the solution into the reservoir, position the
Lid and operate your Sunbeam VitaSteam Deluxe
for approximately 15 minutes. Remove the lid
and clean as directed. If excess scale has built up,
repeat this process.
Do not wash in an automatic dishwasher as the
hot water temperatures and harsh detergents
may ultimately warp and scratch these parts. DO
NOT use abrasives or abrasive cleaners as these
may also cause scratching.
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.
Note:
If food with a strong odour, such as fish and
cabbage has been steamed, the above procedure
may be followed with the Steamer trays or rice
cooker bowl in position. This will ensure that the
odour is not transferred to the next steaming
cycle.
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 Deluxe 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.
7
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Vegetables.
The following are some handy hints on how to
steam vegetables:
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.
1. Before steaming, wash the vegetables
thoroughly.
6. If a sauce or liquid is to be prepared with the
vegetables, use the rice bowl for steaming.
2. Cut off stems and peel if desired.
3. Cut vegetables to the desired size (smaller
pieces steam faster than larger ones).
7. Frozen vegetables should not be thawed
before steaming.
4. To retain the vegetables’ flavour and
nutrients, steam until just tender, but still
slightly firm.
FRESH VEGETABLES: Guide to Steaming Time.
APPROX. TIME
IN MINUTES
VEGETABLE
QUANTITY
3 whole, tops trimmed
500gms
500gms, cut or whole
500gms, whole with 3cm tops
500gms
500gms
500gms, coarsley shredded
500gms, sliced
Artichokes – globe
Asparagus
Beans – Green or Wax
Beetroot
18 - 25
12 - 15
12 - 15
38 - 42
12 - 16
17 - 20
12 - 16
17 - 20
17 - 20
17 - 20
38 - 42
7 - 10
Broccoli
Brussel Sprouts
Cabbage
Carrots
Cauliflower flowerettes
Celery
500gms
1 bunch, thinly sliced
3 to 5 cobs
Corn on Cob
Mushrooms
Onions
Parsnip
Peas
500gms, whole
250gms, thinly sliced
500gms, peeled and sliced
500gms, shelled
12 - 16
12 - 16
17 - 20
7 - 10
Peppers
500gms, halved, seeds removed
Potatoes –
1) New
2) Red or White
3) Sweet
500gms, whole (approx. 8)
500gms, whole (approx. 3)
500gms, cut into 3cm pieces
500gms, cut into 3cm pieces
500gms, cut into 3cm pieces
500gms, sliced
28 - 31
38 - 42
26 - 29
26 - 29
26 - 29
7 - 10
Pumpkin
Turnip
Zucchini
FROZEN VEGETABLES: Guide to Steaming Time.
FROZEN VEGETABLE
(500g)
APPROX. TIME
IN MINUTES
Green Beans, Lima Beans, Broad Beans,
Broccoli (cuts), Brussel Sprouts, Carrots
(sliced), Cauliflower, Mixed Vegetables,
Peas
17 - 20
Corn on Cob
26 - 29
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Rice, Grain & Cereals.
To cook rice in the rice cooker bowl, the
following are some handy hints:
4. For firmer rice, slightly decrease the water
specified in the rice cooker bowl.
1. Wash rice under cold running water.
2. Place rice and water into the rice cooker bowl.
3. Cover with the Lid and set the Timer.
5. For softer rice, slightly increase water quantity.
RICE, GRAIN AND CEREALS: Guide to Cooking Time.
VARIETY
RICE COOKER BOWL
CUPS OF RICE CUPS OF WATER
APPROX. TIME
IN MINUTES
(Rice Cooker bow l)
Long Grain
1
2
3
1
1
2
22 - 29
30 - 36
38 - 42
58 - 62
Long Grain
Long Grain
3
1
2
Brown – Regular
1 /
OTHER GRAINS AND CEREALS.
VARIETY
APPROX. TIME
IN MINUTES
METHOD
1
2
Oatmeal
Regular
Put / cup oatmeal and 1 cup water
17 - 20
into Rice Cooker bowl.
1
2
Rolled Oats
Put 1 cup rolled oats and 1 / cups
17 - 20
water in Rice Cooker bowl. Place in
the steaming tray, then put the lid
on and set the timer.
Wheat-Cracked
Put 1 cup of cracked wheat into Rice
26 - 29
1
2
Cooker bowl with 1 / cups of
water. Place in the steaming tray,
then put the lid on and set the timer.
9
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Fish and Seafood.
The following are some handy hints on steaming
your fish and seafood:
5. Fish is cooked when it flakes easily with a fork
and is opaque in colour.
1. Place fish in the Steamer tray.
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.
2. If fish or seafood is to be poached or cooked
in a sauce, use the Rice Cooker bowl.
3. Add lemon wedges, herbs and seasoning
before steaming, as desired.
7. When steaming frozen fish, extend the
steaming time.
4. Add butter or margarine after steaming, if
desired.
OTHER GRAINS AND CEREALS.
APPROX.
TIME
TYPE
QUANTITY
SUGGESTIONS
IN
MINUTES
Clams
500gms
750gms
7 - 20
Steam just until open.
Steam just until red.
Lobster, whole
17 - 20
Fish:
Cook until fish flakes easily
1) Fillet
2) Steak
3) Whole
500gms
2cm thick
500 - 750gms
12 - 16
17 - 20
17 - 20
with fork. Season fish as desired
with lemon juice, wine or herbs.
Mussels
500gms, fresh in the shell
500gms, in the shell
12 - 16
12 - 16
Steam just until open.
Steam just until pink.
Prawns – Med.
or Large
Scallops, shelled
500gms
12 - 16
Steam just until hot and tender
10
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Poultry.
To steam chicken and poultry using your
VitaSteam Deluxe, the following are some handy
hints:
3. Removal of fat and the removal of skin is
recommended.
4. If some colour is desired, brown poultry well
in a non-stick frypan before steaming.
1. Select pieces of poultry of similar size for even
cooking.
5. Steam until well done. Check by piercing the
thickest part of the poultry. If the juices run
clear, it is cooked.
2. Arrange poultry in a single layer, to facilitate
even cooking.
POULTRY: Guide to Steaming Time.
APPROX.
TIME
TYPE
QUANTITY
SUGGESTIONS
IN
MINUTES
Breast, on Bone
Drumstick
250gms (2 pieces)
500gms (4 pieces)
38 - 41
33 - 36
Flesh side down.
Thickest part to outside of
Steamer tray.
Thighs, on Bone
500gms (4 pieces)
500gms (2 pieces)
33 - 36
42 - 45
Thickest part to outside of
Steamer tray.
Poached Breast
Boneless
Poach in Rice Cooker bowl.
Remove all visible fat
Chicken, whole
Duck, pieces
Quail, whole
1.3kg
50
500gms (4-6 pieces)
500gms (6 pieces)
200gms (1 side of breast)
47 - 50
22 - 25
38-45
Whole breast
fillet
11
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Eggs.
The following are some handy hints for cooking
eggs in the VitaSteam Deluxe:
3. Scrambled eggs may be prepared in the rice
cooker bowl.
1. The Steamer is ideal for boiling, poaching or
scrambling eggs.
4. Large eggs will require slightly longer cooking
times.
2. Using the Steamer tray, eggs may be cooked
in the shell or cracked into individual size
heatproof dishes.
EGGS: Guide to Steaming Time.
APPROX. TIME
IN MINUTES
TYPE
QUANTITY
Soft Boiled
Hard Boiled
POACHED
1 - 12
1 - 12
7 - 10
7 - 10
12 - 15
Crack 1 - 6 eggs into well
greased ramekin dishes or small
cups and place into Steamer.
Cover and steam.
SCRAMBLED
Beat together 6 eggs and / cup
17 - 20
1
4
milk in rice cooker bowl.
Season with salt and pepper.
Stir eggs 2-3 times during
cooking.
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Guide to recipes.
The recipes in this book are a guide to the
various types of food you can cook in your
Sunbeam VitaSteam Deluxe.
However, after you have used your Sunbeam
VitaSteam Deluxe and experimented with it, you
will be able to decide the exact time
requirements to achieve results you wish.
Each recipe specifies if the Steamer tray or the
rice cooker 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 (over cooked/under cooked).
Recipes.
VEGETABLES
Oriental Mixed Vegetables
Approximate steaming time 8-10 minutes.
Asparagus w ith Lemon & Butter
250g broccoli, cut into flowerettes
Approximate steaming time 12-16 minutes.
250g snow peas, topped and tailed
500g fresh asparagus spears
1
2
/ cup bean sprouts
40g butter, melted (or 2 teaspoons olive oil)
2 tablespoons lemon juice
1
4
/ small cabbage, shredded
1 tablespoon grated ginger
1 clove garlic, crushed
1 tablespoon soy sauce
2 tablespoons honey
1 teaspoon chilli
2 teaspoons finely chopped parsley
cracked black pepper
1. Arrange asparagus evenly in Steamer tray.
2. Place the lid on and set the timer.
3. Place asparagus onto serving platter, pour
over melted butter, lemon juice, parsley and
pepper. Serve at once.
1. Combine ingredients and place into the Rice
Cooker bowl.
2. Position the Rice cooker bowl, place the lid on
and set the timer.
Minted Tabouli Salad
Approximate steaming time 17-20 minutes.
1
4
/ cup cracked wheat
2 cups parsley sprigs
4 shallots, chopped
1
4
/ cup mint leaves, finely chopped
250g punnet cherry tomatoes, halved
juice of 3 lemons
1 tablespoon olive oil
1
2
1. Place cracked wheat and / cup of water into
the Rice cooker bowl. Position the Rice cooker
bowl, place the lid on and set the timer.
2. Cool cracked wheat. Add remaining
ingredients and combine well.
13
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Recipes.
1
2
Mushroom and Snow Pea Salad
1. Place rice and 1 / cups of water into the rice
cooker bowl. Position the Rice cooker bowl,
place the lid on and set the timer.
Approximate steaming time 8-10 minutes.
500g snow peas, topped and tailed
250g mushrooms, sliced
juice of 1 lemon
2. Toss with tomato, shallots, celery and mint.
Chill.
3. Combine vinegar, oil and seasonings. Toss with
rice just before serving.
125g pecans
1. Place snow peas and mushrooms into Steamer
tray. Position the Rice cooker bowl, place the
lid on and set the timer.
Chicken & Pineapple Risotto
2. Remove snow peas and mushrooms. Once
steamed, combine with lemon and pecans.
Toss to combine. Serve chilled.
Approximate steaming time 28 minutes.
1 barbecued chicken
1 cup uncooked white rice
1 tablespoon butter
1 garlic clove, crushed
2 onions, chopped
RICE AND PASTA.
Saffron Rice
1 x 425g can pineapple pieces, drained, juice
reserved
Approximate steaming time 30 minutes.
1 cup in cooked white rice
1 cup chicken stock
2-3 threads of saffron, or pinch saffron powder
2 tablespoons soy sauce
1
2
(use / teaspoon tumeric if saffron is unavailable)
1
4
/ cup chopped parsley
1 small onion, chopped finely
black pepper
1. Place rice into the rice cooker bowl, combine
colour (saffron or tumeric) with 1 cup of
water. Pour over rice and add the onion.
1. Remove skin from chicken, cut from bones
and shred.
2. Place chicken and rice into the rice cooker bowl.
3. In a large saucepan, melt butter, fry garlic and
onions until onions are transparent. Pour in
cup reserved pineapple juice, stock and soy
sauce. Bring to boil. Pour over rice.
2. Position the Rice cooker bowl, place the lid on
and set the timer. Serve warm.
1
2
/
Wild Rice Salad.
4. Position the Rice cooker bowl, place the lid on
and set the timer.
Approximate steaming time 30 minutes.
1 cup uncooked wild rice
2 tomatoes, diced
5. Toss through parsley, pineapple pieces and
black pepper before serving.
6 shallots, sliced
1 stick celery, diced
1 teaspoon chopped mint
2 tablespoons white vinegar
2 tablespoons olive oil
salt & pepper to season
14
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Recipes.
Tortellini w ith Tomato and Basil Sauce
1. Wash mussels and remove beards.
Approximate steaming time 20 minutes.
2. Heat oil in a small pan, lightly saute garlic,
ginger and onion.
500g fresh tortellini
3. Combine mussels, onion mixture and
remaining ingredients into the rice cooker
bowl and mix well. Position the Rice cooker
bowl, place the lid on and set the timer.
750ml bottled tomato sauce
100ml chicken stock
2 tablespoons red wine
4 tablespoons fresh basil, chopped
2 tablespoons grated parmesan cheese
basil sprig for garnish
Satay Praw ns
1. Place tortellini into the rice cooker bowl.
Approximate steaming time 20-25 minutes.
2. On stove top, bring tomato sauce, chicken
stock and wine to the boil, pour over
tortellini.
1kg green king prawns, shelled and deveined
1
4
/ cup crunchy peanut butter
1 tablespoon soy sauce
juice of 1 lemon
3. Position the Rice cooker bowl, place the lid on
and set the timer.
1 tablespoon plum sauce
4. Toss through basil and parmesan cheese.
Garnish with basil sprig.
1
2
/ teaspoon chilli powder
1. Arrange prawns in the rice cooker bowl.
Combine remaining ingredients and spread
over prawns.
SEAFOOD.
2. Position the Rice cooker bowl, place the lid on
and set the timer.
Mussel and Tomato Soup
3. After 12 minutes of steaming, stir prawns
through the peanut mixture to combine.
Cover and continue steaming.
Approximate steaming time 17-20 minutes.
12 mussels
2 teaspoons oil
4. Stir prawns again after steaming has
completed. Serve with rice.
1 clove garlic, peeled and crushed
2cm piece ginger, peeled and grated
1 onion, peeled and sliced
1 stick celery, sliced
Bream w ith Pinenut Stuffing
small capsicum, seeds removed, sliced
1 x 410g can tomatoes, pureed
Approximate steaming time 17-20 minutes.
1 whole bream, gutted and scaled
2 tablespoons tomato paste
1 rasher bacon, rind removed and finely chopped
3
4
/ cup dry white wine
2 shallots, finely sliced
1
2
/ cup water
2
3
/ cup white wine
1 teaspoon sugar
1
2
/ cup breadcrumbs
2 tablespoons finely chopped parsley
2 tablespoon sour cream
1
2
juice of / lemon
fresh ground black pepper to taste
15
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Recipes.
1. In a small saucepan lightly saute bacon and
shallots. Add wine and simmer until nearly all
the liquid has evaporated.
1. Remove giblets, wash and pat dry chicken.
2. Place lemon rind and garlic, cloves inside the
chicken. Position the chicken breast up in the
Rice Cooker bowl.
Remove from heat.
2. Add breadcrumbs, pinenuts and sour cream.
Stir to combine.
3. Combine lemon juice, brown sugar, tumeric,
cummin and cayenne pepper. Paint this
3. Place filling into fish cavity.
mixture over the chicken using a pastry brush.
4. Place fish onto piece of greased foil and pour
lemon juice and black pepper over fish. Cover
with foil.
4. Position the Rice cooker bowl, place the lid on
and set the timer.
5. Place fish into Steamer Basket. Position the
Rice cooker bowl, place the lid on and set the
timer. Steam until the fish flakes easily with
a fork.
Oriental Chicken
Approximate steaming time 40 minutes.
4 chicken pieces, skin removed
1
2
/ cup chutney
2 tablespoons soy sauce
2 tablespoons hoi sin sauce
2 teaspoons grated ginger
2 cloves garlic
Herb Salmon Cutlets
Approximate cooking time 28-30 minutes.
2 salmon cutlets
2 onions, thinly sliced
1 lemon, rind and juice removed
2 tablespoons chopped parsley
1 tablespoon chopped dill
black pepper
1 teaspoon chilli sauce
1
2
/ teaspoon french mustard
1
2
/ teaspoon chinese 5 spice powder
100mls chicken stock
1. Place chicken in large bowl. Combine all other
ingredients except stock. Pour over chicken,
marinade 3-4 hours or overnight.
1. Lie cutlets in Steamer Basket. Arrange onion
over cutlets. Sprinkle with lemon rind, juice,
herbs and black pepper.
2. Place chicken into the Rice Cooker bowl.
Position the Rice cooker bowl, place the lid on
and set the timer.
2. Position the Rice cooker bowl, place the lid on
and set the timer.
3. Combine remaining marinade and chicken
stock, bring to the boil on the stove top. Boil
until thickened, taste and season.
POULTRY
Spicy Whole Chicken
Approximate steaming time 50 minutes.
1 x 1.3kg chicken
2 lemons, rind and juice removed
3 cloves garlic
2 teaspoons brown sugar
1
2
1 / teaspoons ground cummin
1 teaspoon tumeric
1
2
/ teaspoon cayenne pepper
16
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Recipes.
Ginger Beef
Honey & Mustard Pork
Approximate steaming time 20-30 minutes.
Approximate steaming time 10-15 minutes.
2 pieces of rump steak, trimmed of fat
3 tablespoons marmalade
4 pork leg steaks, trimmed of fat
1
4
/ teaspoon allspice
1
2
3 teaspoons grated root ginger
2 cloves garlic, crushed
/ teaspoon ground cinnamon
1
4
/ teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon wine vinegar
1 tablespoon brown sugar
1 tablespoon soy sauce
3 tablespoons lemon juice
2 lemons sliced thinly
1. Mix together marmalade, root ginger, garlic,
ground ginger and wine vinegar. Spread over
sides of the beef. Cover and refrigerate for 2-
12 hours.
1. Place pork in a heavy plastic bag. Combine all
remaining ingredients, except sliced lemon
and mix well. Add to pork.
2. Arrange steaks in the Steamer tray. Position
the Rice cooker bowl, place the lid on and set
the timer.
2. Place in refrigerator to marinate for up to 12
hours.
3. Remove pork from the plastic bag and place
into the Rice Cooker bowl. Pour marinade
around pork and place sliced lemon on top.
Honey & Mustard Lamb
Approximate steaming time 10-15 minutes.
4. Position the Rice cooker bowl, place the lid on
and set the timer.
4 lamb steaks, trimmed of fat
2 tablespoons sesame seeds
2 tablespoons mild mustard
1 tablespoon honey
2 tablespoons soy sauce
1. Mix together sesame seeds, mustard, honey
and soy sauce. Spread over both sides of the
lamb. Cover and refrigerate for up to 12
hours.
2. Arrange lamb in Steamer tray. Position the
Rice cooker bowl, place the lid on and set the
timer.
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Desserts.
Steamed Fruit Pudding
1. Combine fruits and dry ingredients in a large
bowl, add all liquid to ingredients and mix
well. Pour into a 1 litre basin or large bowl.
Cover bowl with greased foil.
1
2
Approximate steaming time 2 / hours.
125g sultanas
125g chopped nuts
125g currants
2. Position the Rice cooker bowl, place the lid on
and set the timer.
125g dried apricots, chopped
3. After each 1 hour of steaming, check and refill
the water reservoir.
1 cup plain flour
1
2
/ cup sugar
4. Serve immediately. It is delicious with brandy
custard.
1
4
/ teaspoon nutmeg
1
2
/ teaspoon mixed spice
1
4
/ teaspoon cinnamon
120g butter, melted
2 eggs
100mls milk
1
4
/ cup brandy, sherry or fruit juice
Sunbeam is a registered trademark. VitaSteam Deluxe is a
trademark of the Sunbeam Corporation. Made in China.
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2001.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
For more information or advice on any Sunbeam products,
contact the Sunbeam Consumer Service Line on 1800 025 059
in Australia. In New Zealand - contact the Sunbeam Office in
Auckland on 09 912 0747.
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