VitaSteam Electronic
Programmable Food Steamer
Instruction Booklet
ST6820
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
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 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 operate the steamer on an inclined
surface.
• Do not move or cover the steamer while in
operation.
• Do not use your steamer in confined spaces.
• Remove the cover away from you after
steaming.
Sunbeam is very safety conscious when
• Do not use an appliance for any purpose
other than its intended use.
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:
• 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.
• 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.
• 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.
• 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.
• 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.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• This appliance 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.
• 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 appliance 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.
• 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.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your VitaSteam
Electronic
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
in Timer mode.
MAX
MIN
ON/OFF light
Indicates when the appliance is steaming.
H
R
SET
2
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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
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.
3
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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.
4
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Using your VitaSteam Electronic
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.
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.
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.
8.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.
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.
9.Carefully remove the steaming tray/rice
bowl and serve the food.
Note: Do not operate the Steamer without the
removable drip tray in place.
Note: Use caution when handling the base
of the unit and steaming trays/rice bowl as
these will be hot.
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.
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.
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
1.Turn unit on by pressing the Power button
. 00:00 will appear on the LCD screen.
pressing the Power button
appear on the LCD screen.
. 00:00 will
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.
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
5
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Using your VitaSteam Electronic (continued)
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 process.
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.
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
For Best Results when Steaming
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 you get the best results when
using your VitaSteam Electronic, follow these
simple tips: –
• 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.
• Remove food 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.
6
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Guide to the Instant Steam
Function
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.
MAX
MIN
H
R
S
E
T
Guide to Water Levels
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 cooking for long periods and allows for
continuous steaming. See Figure 2.
When continuously cooking food with your
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.
MAX
MIN
H
R
S
E
T
Figure 1
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
MAX
MIN
H
R
S
E
T
Figure 2
7
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Guide to using the Steaming Trays
The VitaSteam Electronic comes with three
steaming trays. The appliance can operate
with all trays stacked on top of each other or
with just one tray in position. See Figure 3.
Then place the upper steaming trays
on top for cooking rice or vegetables.
Note: Ensure bases are properly clicked into
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.
MAX
MIN
H
R
S
E
T
Figure 3
MAX
MIN
H
R
S
E
T
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 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.
8
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Care and Cleaning
Before cleaning your Sunbeam VitaSteam
Electronic, 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
Wash the rice bowl, steaming trays, drip tray
and the lid in warm, soapy water, rinse and
dry.
(ii)-2 cups of water to which 1 tablespoon
of lemon juice or white vinegar has been
added.
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.
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.
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.
9
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Vegetables – guide to cooking times
The following are some handy hints on
steaming vegetables:
1. Before steaming, wash the vegetables
thoroughly.
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.
2. Cut off stems and peel if desired.
6. If a sauce or liquid is to be prepared
with the vegetables, use the rice bowl for
steaming.
7. Frozen vegetables should not be thawed
before steaming.
3. Cut vegetable to the desired size (smaller
pieces steam faster than larger ones).
4. To retain the vegetables' flavours and
nutrients, steam until just tender, but still
slightly firm.
APPROX TIME
IN MINUTES
VEGETABLE
QUANTITY
Artichokes - Globe
Asparagus
2 whole, tops trimmed
500g
18
12
10
5
Baby corn
125g, whole
Baby bok choy
Beans - Green or Wax
Beetroot
350g bunch, cut in half lengthways
500g, cut or whole
500g, whole with 3cm tops
500g
12
38
12
9
Broccoli
Broccolini
175g bunch, whole, ends trimmed
500g
Brussel sprouts
Cabbage
17
12
17
17
17
10
500g, coarsely shredded
500g, sliced
Carrots
Cauliflower florets
Celery
500g
1 bunch, thinly sliced
Shredded into 1cm thick pieces
Chinese cabbage
500g bunch, cut into equal lengths
Steam stems 5 minutes then add leaves
and steam for further 2 minutes
7
Choi sum
Corn on cob
3 to 5 cobs
20
8
Cut into 3 equal lengths
Gai laan (Chinese broccoli)
Steam stems 5 minutes then add leaves
and steam for further 3 minutes
10
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Vegetables – guide to cooking times (continued)
APPROX TIME
IN MINUTES
VEGETABLE
QUANTITY
Mushrooms
Onions
500g, whole
7
12
12
17
7
250g, thinly sliced
500g, peeled and sliced
500g, shelled
Parsnip
Peas
Peppers (capsicums)
Snow peas
Sugar snap peas
Potatoes
500g, halved, seeds removed
100g, topped
3
150g, topped
3
1.-New
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
28
38
26
26
26
7
2.-Red or White
3.-Sweet
Pumpkin
Turnip
Zucchini
Frozen Vegetables
Green beans
Lima beans
Broad beans
Broccoli (cuts)
Brussel sprouts
Carrots (sliced)
Cauliflower
500g
17
17
17
17
17
17
17
17
17
26
500g
500g
500g, cuts
500g
500g, sliced
500g
Mixed vegetables
Peas
500g
500g
Corn on cob
500g
11
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Rice, Grain & Cereals – guide to
cooking times
The following are some handy hints on
cooking rice in the rice bowl provided:
1. Wash rice well under cold running water,
using a fine sieve.
2. Place rice and water into the rice bowl.
Place rice bowl in the top steaming tray.
3. Cover with the lid and set the timer.
4. For firmer rice, slightly decrease the
amount of water specified in the rice bowl.
5. For softer rice, slightly increase the water
quantity.
RICE, GRAIN AND CEREALS
RICE COOKER BOWL
APPROX TIME
IN MINUTES
VARIETY
Cups of Rice
Cups of Water
Long Grain
1
2
1
1
2
22
30
58
Long Grain
Brown - Regular
1½
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
IN MINUTES
VARIETY
METHOD
Place ½ cup oatmeal and 1 cup water
into rice bowl. Place in the steaming tray,
then put the lid on and set the timer.
17
Oatmeal Regular
Place 1 cup rolled oats and 1½ cups water
into rice bowl. Place in the steaming tray,
then put the lid on and set the timer.
Rolled Oats
17
26
Place 1 cup cracked wheat and 1½ cups
water into rice bowl. Place in the steaming
tray, then put the lid on and set the timer.
Cracked Wheat (Burghul)
12
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Fish and Seafood – guide to
cooking times
The following are some handy hints on
steaming fish and seafood:
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.
1. Place fish in the steaming tray.
2. If 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.
7. When steaming frozen fish, extend the
steaming time.
4. Add butter or margarine after steaming, if
8.When steaming shellfish, discard any that
do not open after cooking.
desired.
APPROX TIME
SUGGESTIONS
IN MINUTES
TYPE
QUANTITY
Clams
500g
7
Clams will open when cooked.
500g, Blue swimmer
Cleaned & cut into quarters
Crab will turn reddish orange
when cooked.
Crabs
10
Fish
1)-Fillet
2)-Steak
3)-Whole
500g,
12
17
17
Cook until fish flakes easily
2cm thick
500g - 750g
with fork. Season fish as desired
with lemon juice, wine or herbs.
Lobster will turn red when
cooked.
Lobster, Whole
Mussels
750g
17
12
500g, fresh in the shell
500g
Mussels will open when cooked.
Rinse then soak for 2 hours in
cold water. Drain and discard
any that are already open
before cooking.
Pippies
10
Pippies will open when cooked.
Prawns
Medium
500g, in the shell
500g, in the shell
500g
12
12
12
Prawns will turn pink
when cooked.
Large
Scallops, shelled
Steam just until hot and tender.
Arrange scallops over 3 steaming
trays. Steam 5 minutes, scallops
in the lowest tray will be cooked.
Remove. Continue to steam
remaining 2 trays of scallops for
a further 2 minutes.
12 Scallops
Remove scallop from shell
and rinse under water.
Replace scallop on shell.
Scallops on
the shell
7
13
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Poultry – guide to cooking times
To following are some handy hints on
steaming chicken and poultry:
3. The removal of fat and skin is
recommended.
1. Select pieces of poultry of similar size for
even cooking.
4. If some colour is desired, brown poultry
well in a non-stick frypan before steaming.
2. Arrange poultry in a single layer in the
steaming tray, to facilitate even cooking.
5. Steam until well done. Check by piercing
the thickest part of the poultry. If the
juices run clear, it is cooked.
APPROX TIME
SUGGESTIONS
IN MINUTES
TYPE
QUANTITY
Breast, on bone
Drumstick
250g (2 pieces)
500g (4 pieces)
38
Flesh side down.
Thickest part to outside of
steaming tray.
33
Thickest part to outside of
steaming tray.
Thighs, on bone
500g (4 pieces)
500g (2 pieces)
33
17
Poached breast,
boneless
Poach in rice cooker bowl.
Chicken, whole
Duck, pieces
Quail, whole
1.3kg
50
47
22
500g (4-6 pieces)
500g (6 pieces)
Remove all visible fat.
Whole breast fillet 200g (1 side of breast)
38
14
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Eggs – guide to cooking times
The following are some handy hints for
cooking eggs in the VitaSteam Electronic:
3. Scrambled eggs may be prepared in the
rice bowl.
1. The Steamer is ideal for boiling, poaching
or scrambling eggs.
4. Large eggs will require slightly longer
cooking times.
2. Using the steaming tray, eggs may be
cooked in the shell or cracked into
individual size heatproof dishes.
APPROX TIME
IN MINUTES
VARIETY
QUANTITY
Soft Boiled
Hard Boiled
1 - 8
1 - 8
1 - 6
7
12
Crack eggs into well greased ramekin dishes
or small cups and place into Steamer.
Cover and steam.
Poached
12
17
Beat together eggs and ¼ cup milk in rice
bowl. Season with salt and pepper.
Stir eggs 2-3 times during cooking.
Scrambled
Guide to recipes
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.
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.
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).
15
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Recipes
BREAKFAST
Breakfast Eggs
LIGHT MEALS AND SIDE DISHES
Chicken & Cashew Wontons
Serves: 4
Makes: 26
Preparation: 10 mins
Cooking: 25 mins
Preparation: 15 minutes
Cooking: 12 minutes
8 cherry tomatoes, quartered
4 rashers bacon, fat trimmed, finely chopped
4 eggs
cup unsalted raw cashew nuts
200g lean chicken mince
1 garlic clove, crushed
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.
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.
5.Serve with rye toast.
Nutritional per serve: 10g fat; 713kJ;
3.5g sat fat; 0.3g fibre; 0.8g carbohydrate.
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;
0.3g sat fat; 0.2g fibre; 5g carbohydrate.
16
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Recipes (continued)
Chicken Gow Gee
Pork, Chestnut & Basil Dim Sims
Makes: 24
Makes: 26
Preparation: 15 minutes
Cooking: 12 minutes
Preparation: 15 minutes
Cooking: 10 minutes
¼ cup sliced dried shiitake mushrooms
200g lean chicken mince
500g lean pork mince
227g can water chestnuts, drained, finely
chopped
1 tablespoon finely chopped, unsalted,
roasted peanuts
1 cup stale breadcrumbs (made from day old
bread)
1 garlic clove, crushed
1 egg, lightly beaten
1 green shallot, finely chopped
½ cup sweet chilli sauce
1 fresh long red chilli, deseeded, finely
chopped
2 tablespoons finely chopped fresh basil
1 garlic clove, crushed
2 teaspoons hoisin sauce
24 fresh gow gee wrappers
2 tablespoons sesame seeds, toasted
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.
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.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.
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
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;
0.3g sat fat; 0.8g fibre; 3.4g carbohydrate.
4.Arrange gow gees in steaming trays. Place
lid on and set timer (12 mins).
Nutritional per gow gee: 0.8g fat; 195kJ; 1.3g
sat fat; 0.5g fibre; 6.1g carbohydrate.
17
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Recipes (continued)
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.
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes
(+ 4 hours marinating & 1 hour proving time)
Cooking: 30 minutes
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.
400g pork midloin chops
¼ 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
1¼ cups plain flour
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).
3 teaspoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1½ tablespoons peanut oil
1.Place pork in a steaming tray. Place lid on
and set timer (15 mins).
Nutritional per serve: 8g fat; 1080kJ;
1.8g sat fat; 2.3g fibre; 26g carbohydrate
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 lightly grease
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Recipes (continued)
Asparagus with Lemon Butter
Cauliflower & Broccoli Bake
Serves: 4
Serves: 6
Preparation: 5 mins
Cooking: 12 mins
Preparation: 10 minutes
Cooking: 45 minutes
2 bunches asparagus
400g cauliflower, cut into florets
400g broccoli, cut into florets
60g butter
40g butter, melted (or 2 teaspoons olive oil)
2 tablespoons lemon juice
2 teaspoons finely chopped parsley
cracked black pepper
1 brown onion, finely chopped
1 garlic clove, crushed
cup plain flour
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.
2 teaspoons ground cumin
2 cups milk
¾ cup coarsely grated cheddar
pinch of sweet paprika
1.Arrange cauliflower in a steaming tray.
Nutritional per serve: 8g fat; 422kJ;
5g sat fat; 2g fibre; 2.1g carbohydrate.
2.Arrange broccoli in another steaming tray.
Stack trays and place lid on. Set timer (10
mins).
3.Preheat oven to 180ºC. 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.
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Recipes (continued)
Saffron Rice
Minted Tabouli Salad
Serves: 4
Serves: 4
Preparation: 5 minutes
Cooking: 30 minutes
Preparation: 10 minutes (+ 15 minutes cooling time)
Cooking: 20 minutes
1 cup uncooked white rice
¼ cup cracked wheat (burghul)
2-3 threads of saffron, or pinch saffron
powder
2 cups finely chopped fresh flat-leaf parsley
4 green shallots, ends trimmed, finely
chopped
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.Position the rice cooker bowl in a steaming
tray. Place lid on and set timer (30 mins).
¼ cup mint leaves, finely chopped
250g punnet cherry tomatoes, halved
3 lemons, juiced
1 tablespoon olive oil
Nutritional per serve: 0.2g fat; 767kJ;
0.05g sat fat; 0.7g fibre; 40g carbohydrate.
1.Place cracked wheat and ½ 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;
0.6g sat fat; 3.5g fibre; 11g carbohydrate.
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Recipes (continued)
4.Arrange rolls, side by side in steaming
trays. Place lid on and set timer (20 mins).
MAIN MEALS
Cabbage Rolls
Makes: 12
Preparation: 20 minutes
Cooking: 40 minutes
5.While cabbage rolls are cooking, place
sauce in a medium saucepan and stir over
low heat until hot. Pour half the sauce over
the base of a shallow ceramic dish. Top
with cabbage rolls. Pour over remaining
sauce. Serve.
6 large Savoy cabbage leaves, hard core
removed, cut in half
1 brown onion, finely chopped
2 garlic cloves, crushed
Nutritional per roll: 4.8g fat; 613kJ;
2g sat fat; 3.2g fibre; 10g carbohydrate.
500g lean veal mince
1½ cups vegetable or chicken stock
2 tablespoons tomato paste
½ cup long grain white rice
100g baby spinach leaves, shredded
½ 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.
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Recipes (continued)
Vietnamese Pork in Lettuce Cups
Sweet Potato Gnocchi with Coriander Pesto
Serves: 4
Serves: 4
Preparation: 15 minutes (+ 3 hours marinating time)
Cooking: 20 minutes
Preparation: 15 minutes
Cooking: 30 minutes
1 (160g) pork fillet
600g orange sweet potato (kumara), peeled,
cut into 2cm pieces
5cm piece fresh ginger, peeled, finely
chopped
1 cup plain flour
2 tablespoons fish sauce
300ml light cream
1 garlic clove, crushed
shaved parmesan, to serve
Coriander Pesto
½ bunch coriander, leaves picked
2 medium carrots, peeled, cut into
matchsticks
6 green shallots, ends trimmed, cut into
matchsticks
1 bunch coriander, roots trimmed, chopped,
washed, dried
16 mint leaves, torn
2 fresh long red chillies, halved, deseeded,
thinly sliced lengthways
cup salted roasted cashew nuts
cup finely grated parmesan
cup olive oil
1 tablespoon peanut or sesame oil
1 lime, rind finely grated, juiced
8 butter lettuce leaves, washed, dried
lime wedges, to serve
1.Arrange sweet potato in steaming tray.
Place lid on and set timer (20 mins).
2.Transfer to a large bowl. Add flour 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.
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.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
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.
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.
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
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Recipes (continued)
5.Place cream and garlic in a large frying
pan over medium heat. Add ½ 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.
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
NOTE: Pesto will keep in an airtight container
in the fridge for up to one week.
1 small red onion, finely chopped
1 tablespoon chopped fresh dill
1 garlic clove, crushed
Nutritional per serve: 32g fat; 2384kJ;
14g sat fat; 4.6g fibre; 52g carbohydrate
40 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.
23
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Recipes (continued)
Scallops with Chilli Ginger Dressing
Makes: 12
Preparation: 10 mins
Fish on Almond, Olive & Spinach Couscous
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 10 minutes
Cooking: 5-7 mins
1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
4 (640g) firm white fish fillets (such as ling,
bream, flake, blue-eye trevella)
3 teaspoons ground cumin
2 garlic cloves, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
1½ cups couscous
12 scallops, in half shell
20g butter, chopped
½ fresh long red chilli, halved lengthways,
deseeded, thinly sliced
1½ cups boiling vegetable stock
60g baby spinach leaves, shredded
½ cup drained, sliced, stuffed green olives
cup slivered almonds, toasted
lime or lemon wedges, to serve
3cm piece ginger, peeled, cut into
matchsticks
12 fresh coriander leaves
1.Combine shallot, garlic, sauce and juice in
a small glass bowl. Set aside.
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.Clean scallops and arrange in steaming
trays. Top with chilli and ginger. Drizzle
with sauce. Place lid on and set timer (5
mins).
2.Arrange fish in steaming trays. Place lid on
and set timer (10 mins).
3.Transfer scallops to a large serving platter.
Top with coriander leaves. Serve.
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.
Nutritional per scallop: 0.2g fat; 81kJ;
3.9g sat fat; 0.09g fibre; 0.6g carbohydrate.
Stir in remaining garlic, spinach, olives
and shallots until combined.
4.Spoon couscous among serving plates.
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.
24
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Recipes (continued)
Herb Salmon Cutlets
Lemon Chicken & Red Lentil Salad
Serves: 4
Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes
Preparation: 15 mins
(+ 2 hours marinating & 10 mins cooling time)
Cooking: 20 mins
2 (160g each) salmon cutlets
2 single chicken breast fillets
2 tablespoons olive oil
2 brown onions, halved, thinly sliced
1 lemon, rind grated, juiced
2 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Mixed green salad, to serve
2 teaspoons finely grated lemon rind
1 cup dried red lentils
80g baby rocket leaves
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.
½ cup chopped fresh flat-leaf parsley
1 small red onion, halved, thinly sliced
½ cup drained, sliced, stuffed green olives
2 tablespoons lemon juice
Nutritional per serve: 11g fat; 1092kJ;
1.Use a small sharp knife to score chicken
breast both sides three times. Place
chicken in 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.
2.53g sat fat; 0.93g fibre; 3.1g carbohydrate.
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.
25
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Recipes (continued)
6.Whisk eggs and shallots in a jug. Heat a
small non-stick frying pan over medium
heat. Add egg mixture and tilt pan to
cover base. Cook for 1-2 minutes or until
just set. Turn and cook for a further 1-
2 minutes or until just set and golden
underneath. Transfer to a chopping board.
Roll omelette into a log. Thinly slice and
add to salad in bowl. Drizzle with dressing.
Gently toss to combine. Serve.
Soy Chicken & Omelette Salad
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 25 minutes
2 single chicken breast fillets
cup soy sauce
2 tablespoons lime juice
1 tablespoon sesame oil
2 garlic cloves, crushed
Nutritional per serve: 15g fat; 1187kJ;
0.07g sat fat; 5.1g fibre; 5.7g carbohydrate.
80g snow pea sprouts, chopped
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 ¼ 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.
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Recipes (continued)
Lamb Biryani
DESSERTS
Serves: 4
Preparation: 10 minutes
(+ 6 hours or overnight marinating time)
Cooking: 45 minutes
Baileys Chocolate Soufflé
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam marsala
½ teaspoon ground turmeric
3cm piece fresh peeled ginger, finely chopped
2 garlic cloves, crushed
melted butter, to grease
125g good-quality dark chocolate, chopped
¼ cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish Cream liqueur
bunch coriander, stems washed and finely
chopped, leaves picked
1.Brush the rice cooker bowl with melted
butter to lightly grease.
500g diced lamb
2.Place chocolate in a heat proof bowl over
a pan of simmering water (do not allow
chocolate to 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.
1 cup basmati rice
1 cup light coconut milk
1 small brown onion, halved, finely chopped
40g ghee (clarified butter)
½ 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).
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.
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: 12g fat; 1121kJ;
9g sat fat; 1.4g fibre; 34g carbohydrate.
Nutritional per serve: 28g fat; 2392kJ;
17g sat fat; 3.2g fibre; 43g carbohydrate.
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Recipes (continued)
Banana Pudding
Passionfruit Bread & Butter Pudding
Serves: 4
Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes
Preparation: 10 minutes (+ 5 mins standing time)
Cooking: 35 minutes
60g butter, melted
6 slices white bread, crusts removed,
diagonally cut in half
½ cup firmly packed brown sugar
1 cup self-raising flour
¾ cup milk
30g soft butter
300ml thin cream
4 passionfruit, halved, pulp removed
3 eggs
1 overripe banana, mashed
1 egg
¾ 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.
½ 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.
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.
Nutritional per serve: 12g fat; 1691kJ;
7g sat fat; 2.6g fibre; 63g carbohydrate.
3.Dust with icing sugar. Serve warm with ice
cream.
Nutritional per serve: 29g fat; 1953kJ;
17g sat fat; 3.9g fibre; 40g carbohydrate.
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Recipes (continued)
Steamed Christmas Pudding
Serves: 4
Sticky Date Pudding with Butterscotch
Sauce
Preparation: 25 minutes
Cooking: 3 ½ hours
Serves: 4
Preparation: 10 mins
Cooking: 45 mins
melted butter, to grease
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter
¾ cup coarsely chopped, pitted fresh dates
¾ cup boiling water
½ teaspoon bicarbonate of soda
40g butter, chopped
cup sherry or brandy
½ teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup self-raising flour
½ teaspoon mixed spice
½ cup brown sugar, firmly packed
1 egg
1 cup self-raising flour
Butterscotch sauce
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 until
mixture boils. Remove from heat.
½ cup brown sugar, firmly packed
²⁄ cup light cream
³
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 mins).
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.
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.
Nutritional per serve: 24g fat; 2666kJ;
15g sat fat; 4.3g fibre; 96g carbohydrate
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
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Recipes (continued)
7. Sprinkle each brûlée evenly with 1
teaspoon of sugar. Place under a preheated
grill for 30 seconds to 1 minute or until
sugar caramelises. Serve.
Vanilla Bean Crème Brûlée
Makes: 6
Preparation: 15 minutes (+ 6 hours or overnight chilling time)
Cooking: 50 minutes
Nutritional per serve: 29g fat; 1794kJ; 18g sat
fat; 0g fibre; 37g carbohydrate
2 cups pouring cream (35% fat)
½ cup caster sugar
1 vanilla bean, split
3 egg yolks
1½ 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 ½ 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 to set.
6.Remove ramekins from fridge. Remove
plastic from ramekins and set aside for 30
minutes to come to room temperature.
30
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Notes
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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 0800 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.
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.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
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.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
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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
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
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 2007.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
8/11
Sunbeam Corporation is a division of GUD Holdings Ltd.
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