Ezy-Steam
Food Steamer
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KS200
Issue 1/00
FEATURES OFYOUR KAMBROOK EZY-STEAM
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1. 60 minute timer with auto off and
sounding bell
5. Rice/sauce cooker bowl (not shown)
6. Lid
2.‘On’ indicator light
3. 3-litre steamer bowl
4. 2-litre steamer bowl
7. Juice collection tray
8.Water reservoir
9. Element protection cover
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Note: Only use clean water in your steamer.
Do not use wine, stock or other liquids.
UsingYour Ezy-Steam Food
Steamer
Place the juice collection tray on top of
the unit.
Before first use remove any promotional
labels and wash the removable steamer
bowls, rice/sauce bowl, lid, juice collection
tray in warm soapy water, rinse and dry
thoroughly, also wipe the inside of the
water reservoir.
Place food inside of the steamer bowls
and/or rice/sauce bowl and place on top
of the unit and place the lid on top.
Plug the appliance into a 230/240 volt
power outlet and switch on.
Do not immerse the cord or steamer
body in water or any other liquid.
Turn the timer dial to the desired cooking
time - this will activate the steamer and
the “power” light will illuminate.Within 30
seconds steam will start to be produced.
After cooking time has lapsed the unit will
switch off, sounding a bell and the
Remove the steamer bowls from the top
of the unit and ensure that the element
protection cover is in place by aligning the
three holes in the element protection
cover with the three protruding nubs
around the element and push on until the
cover is firmly in place.
“power” indicator light will turn off.
Caution:Always take care when lifting
the steamer bowls and juice collection
tray, as the steam and water condensation
can cause burns.
Note:The large (3-litre) bowl must be used if you
are steaming in only one bowl and the smaller
bowl can be added during the steaming process
when food needs less steaming time. Heavier foods
or foods that take longer to cook should be placed
on the lower steamer basket as this gets a higher
concentration of steam.
Pour water into the water reservoir, up to
the maximum marking “HI FILL” found on
the inside of the water reservoir. If you
are cooking for a long period of time
ensure that the water level does not fall
below the minimum “LO FILL” mark.
Switch off at the power outlet and then
unplug, allow the Kambrook Ezy-Steam to
cool down before cleaning.
During cooking avoid unnecessary
removing of the lid and steamer baskets,
as steam will escape.
“LO FILL”
“HI FILL”
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MaintainingYour Ezy-Steam
Food Steamer
Always turn the power off at the power
outlet and unplug the steamer and allow
the unit to cool down before
Caution: Do not immerse
steamer body, power cord or plug in
water or any other liquid as this may
cause electrocution.
disassembling any parts.
Wash the removable steamer bowls,
rice/sauce bowl, lid, juice collection tray
and element protection cover in warm
soapy water, rinse and dry thoroughly.
Discard the remaining water in the water
reservoir and wipe the interior with a
damp cloth and dry thoroughly.
Do not place any part of the steamer
including steamer and rice bowls in a
dishwasher.
Do not use abrasive cleaners, steel wool
or scouring pads as these can damage the
surface and the element.
The steamer body can simply be wiped
over with a damp cloth and then dried.
Mineral deposits may accumulate on the
Heating Element. It is recommended to
descale the steamer regularly to prolong
the life of your appliance.
Prepare a solution of 2 cups of water, 1
tablespoon of lemon juice or white vinegar.
Pour the solution into the water reservoir
and place steamer bowl and lid on top.
Turn the steamer on for approximately 15
minutes. Remove the lid and clean as
usual. If excess scale has built up, repeat
the process.
Note: If food with a strong odour, such as fish has
been steamed, the above procedure can be
followed with steamer and rice bowls in position to
ensure the odour is not transferred to the next
steaming session.
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GREEN BEANS AND
MUSHROOM SALAD
Serves 4
KAMBROOK STEAMER
All recipes assume that the proceeding
assembly instructions have been followed,
eg after filling water reservoir the drip
tray is placed then the steamer bowl/s.
400g baby green beans, trimmed and cut
in half
150g button mushrooms
2 tablespoons balsamic vinegar
1/4 cup olive oil
WARM POTATO SALAD
Serves 4-6
800g new potatoes
2 teaspoons grain mustard
Freshly ground black pepper
1 medium Spanish onion, finely chopped
3/4 cup thinly sliced celery
150g salami, finely chopped
2 tablespoon freshly snipped chives
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place beans in the steamer. Cover
with lid.
Dressing
3/4 cup mayonnaise
2. Set steamer dial to 10 - 12 minutes.
After 7 minutes of cooking, remove lid and
place the smaller steamer bowl, filled with
mushrooms, on top of the larger steamer
bowl. Cover with lid and continue cooking
for the remaining 3-5 minutes and/or until
beans and mushrooms are cooked. Serve.
2 tablespoons sour cream
1 1/2 tablespoons lemon juice
Freshly ground black pepper
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place potatoes in a single layer in the
steamer. Cover with lid.
3. Combine vinegar, oil, mustard and
pepper in a screw top jar. Shake well.
4. Pour dressing over prepared beans and
2. Set steamer dial to 25 minutes and/or
mushrooms or toss to combine. Serve.
until potatoes are cooked.
3.Allow potatoes to cool slightly and cut
in half. Combine with onion, celery, salami
and chives.
4. Combine dressing ingredients.
5. Pour dressing over potatoes, season
with freshly ground black pepper. Serve.
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SESAME PUMPKIN
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place chicken in the steamer. Cover
with lid.
Serves 4
600g pumpkin, skin pumpkin, cut into
3cm pieces
2. Set steamer dial to 25 minutes and/or
until chicken is cooked.
2 tablespoons peanut oil
3 tablespoons toasted sesame seeds
1 tablespoon honey
3. Heat butter in saucepan and lightly
sauté onion and garlic.Add stock and
bring to the boil.
1 tablespoon lemon juice
1 tablespoon soy sauce
4. Place rice into the rice/sauce cooker
bowl, pour over hot stock mixture. Place
inside large steamer bowl. Cover with lid.
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place pumpkin in a single layer in the
steamer. Cover with lid.
5. Set steamer dial to 30 minutes and/or
until rice is cooked.
6. Stir through herbs, season with pepper.
Serve with sliced chicken breast.
2. Set steamer dial to 20 - 25 minutes
and/or until pumpkin is cooked.
DIM SIMM WITH CITRUS
THAI SAUCE
Serves 4
3. Combine oil, sesame seeds, honey,
lemon juice and soy sauce in screw top jar.
Shake well.
2 packets mini dim sim
4. Pour dressing over pumpkin. Serve.
Dipping sauce
1/4 cup fresh lemon juice
CHICKEN RISOTTO
Serves 4
2 tablespoons fish sauce
2 x chicken breast fillets (400g)
1 tablespoon butter
1 tablespoons sweet Thai chili sauce
1 tablespoon finely chopped coriander
1 medium onion, finely chopped
1 clove garlic, crushed
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place dim sim in the steamer. Cover
with lid.
1 1/2 cups chicken stock
1/4 cup freshly chopped mixed herbs
Freshly ground black pepper
2. Set steamer dial to 10 minutes and/or
until dim sim is cooked.
3. Combine sauce ingredients in a bowl.
Serve with cooked dim sim.
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TOMATO AND BASIL RAVIOLI
PESTO RICE
Serves 4
Serves 4
375g packet Fresh Ravioli pasta
1 cup spicy Italian cooking sauce
1 tablespoon finely chopped basil
Freshly ground black pepper
1 cup uncooked white rice
1 small onion, finely chopped
1 cup water
1 tablespoon pesto sauce
1/4 teaspoon salt
Freshly grated Parmesan cheese
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place ravioli in the steamer. Cover
with lid.
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place the rice/sauce cooker bowl,
containing rice, onion, water, pesto and
salt, inside. Cover with lid.
2. Set steamer dial to 20-30 minutes
and/or until ravioli is cooked.Turn
occasionally during cooking.
2. Set steamer dial to 35-40 minutes
and/or until is cooked.
3. Combine in the rice/sauce cooker bowl; 3. Stir well once cooked. Serve.
Italian cooking sauce, basil and freshly
HONEY SOY CHICKEN
Serves 4-6
ground black pepper place inside smaller
steamer bowl.With 5-7 minutes remaining
in the steaming of the ravioli remaining,
remove lid and place the smaller steamer
bowl on top of the larger steamer bowl.
Cover with lid and continue cooking for
the remaining time and/or until the ravioli
is cooked and sauce is warmed through.
1kg chicken drumsticks (approximately 6)
1/2 cup honey and soy marinade
2 teaspoons sweet Thai chili sauce
Preparation
4. Stir sauce through the ravioli. Serve
with Parmesan cheese.
1. Remove skin from chicken
2. Combine honey and chilli sauce
3. Marinate chicken for 3-4 hours or
overnight, turn occasionally
Steaming
4. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place chicken. Cover with lid.
5. Set steamer dial to 40-50 minutes
and/or until chicken is cooked. Serve.
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TUSCAN HERB CHICKEN
1 x 1.3kg chicken, giblets removed
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place fish in a single layer in the
steamer. Cover with lid.
2 tablespoons lemon juice, reserve
lemon halves
2. Set steamer dial to 10-12 minutes
and/or until fish is cooked
Tuscan dried herb seasoning
3. Combine parsley olive oil, grapefruit,
olives and capers in a bowl mix well.
Season with pepper.
Preparation
1.Wash and pat the chicken dry.
2. Place lemon halves inside the cavity of
4. Pour parsley mixture over fish. Serve on
chicken.
top of mashed potato
3. Pour over lemon juice over the chicken
and sprinkle generously with Tuscan
seasoning.
5. Set steamer dial to 10 - 12 minutes.
After 7 minutes of cooking, remove lid and
place the smaller steamer bowl, filled with
mushrooms, on top of the larger steamer
bowl. Cover with lid and continue cooking
for the remaining 3-5 minutes and/or until
beans and mushrooms are cooked. Serve.
Steaming
4. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place chicken breast side up. Cover
with lid.
CITRUS PRAWNS AND SNOW PEAS
Serves 4
5. Set steamer dial to 60 minutes and/or
until chicken is cooked.
800g green prawns, peeled
200g snow peas, trimmed and cut in half
50g butter
STEAMED BLUE EYE COD WITH
PARSLEY AND OLIVES
Serves 4
1 tablespoon lemon zest
4 x 150g pieces of Blue Eye or Ling Sea Perch
3/4 cup Italian parsley, roughly chopped
1/4 cup olive oil
1/4 cup finely chopped green onion
1/4 cup finely chopped fresh coriander
Freshly ground black pepper
1 grapefruit, peeled and cut into pieces
2 tablespoon chopped black olives
2 teaspoons capers washed
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place prawns in a single layer in the
steamer. Cover with lid.
Freshly ground black pepper
4 potatoes, mashed
2. Set steamer dial to 10 - 12 minutes.
After 5 minutes of cooking, remove lid and
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place the smaller steamer bowl, filled with
snow peas, on top of the larger steamer
bowl. Cover with lid and continue cooking
for the remaining 5 minutes and/or until
prawns and snow peas are cooked.
MEATBALLS
Serves 4
500g lean beef mince
1 clove freshly crushed garlic
1 teaspoon mixed dried herbs
1/2 teaspoon ground oregano
1 small onion, grated
3.While steaming, heat butter in saucepan,
add lemon zest, green onion, and
coriander. Season with pepper.
4. Pour butter mixture over cooked
prawns and snow peas. Serve.
1 egg, lightly beaten
2 tablespoons freshly chopped parsley
2 tablespoons fresh breadcrumbs
Freshly ground black pepper
600ml pre-prepared pasta sauce,
THAI STEAMED OCTOPUS
Serves 4
1 kg baby octopus, cleaned
2 tablespoons freshly squeezed lime juice
2 teaspoons fish sauce
Preparation
2 tablespoons sweet Thai chili sauce
1. Combine mince, herbs, spices, onion,
egg, breadcrumb and season with pepper.
3/4 cup freshly coriander leaves, roughly
chopped
2. Mix well using 1 tablespoon of mixture,
and wet hands shape into firm balls.
Steaming
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place octopus in a single layer into
the steamer. Cover with lid.
3. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place meatballs in the steamer. Cover
with lid.
2. Set steamer dial to 10-12 minutes
and/or until octopus is cooked
4. Set steamer dial to 20 minutes.After 10
minutes of cooking, remove lid and place
the smaller steamer bowl, containing the
rice/sauce cooker bowl filled with pasta
sauce, on top of the larger steamer bowl.
Cover with lid and continue cooking for
the remaining 10 minutes and/or until
meatballs are cooked and sauce is warmed.
3. Combine lime juice, sauces and
coriander in a bowl.
4. Pour dressing over cooked octopus or
stir to combine. Serve.
5. Pour sauce over meatballs. Serve.
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STEAMED FRUIT PUDDING
Serve 6 -8
QUICK AND EASY CHOCOLATE
CAKE
Serves 6-8
1kg mixed dried fruit
1 cup plain flour
125g chocolate, melted
125g butter
1/2 cup sugar
4 eggs, lightly beaten
1/3 cup castor sugar
1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
125g butter, melted
2 eggs lightly beaten
1/2 cup milk
Preparation
1/3 cup rum, brandy or fresh orange juice
1. Separate the eggs. Cream butter and
sugar until light and fluffy.
Preparation
2. Combine creamed ingredients with
remaining ingredients mix well, until well
combined do not over stir or over beat.
1. Combine fruits and dry ingredients in a
large bowl, add all liquid ingredients and
mix well.
3. Line the rice/sauce cooker bowl with
plastic wrap or greaseproof paper, pour
cake mixture into the bowl and cover with
plastic wrap.
2. Place into a 6 cup capacity bowl or large
bowl, cover with greaseproof paper and foil.
Steaming
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place filled bowl, inside. Cover with lid.
Steaming
1. Fill water reservoir to “HI FILL” and
place the large steamer bowl onto the
unit. Place bowl cooker bowl, filled with
cake mixture, inside. Cover with lid.
2. Set steamer dial to 60 minutes and/or
until pudding is cooked, check after 30
minutes to ensure that moisture is present.
2. Set steamer dial to 40 minutes and/or
3. Remove cake from bowl. Serve with
until cake is cooked.
poached fruits and custard.
3. Remove cake from bowl. Serve cool.
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KAMBROOK STEAMING CHART
VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.
2. Smaller pieces of vegetables will steam faster than larger pieces.
3. Below are the estimated times that steaming should take, personal preference, the
freshness, the quality and size will effect how quickly ingredients will take to steam.
Adjust water amounts and cooking times as desired.
4. Steaming time will decrease, if steaming smaller portions.
5. Frozen vegetables always should be thawed before steaming to ensure even cooking,
and optimum results being achieved.
6. If steaming frozen vegetables, always separate or stir after 10-12minutes.
TYPEVEGETABLE
WEIGHT /
TIMETO COOK
MEASUREMENT
APPROXIMATLEY
Asparagus, spears
Artichokes, whole
Beans, cut or whole
500g
15-16 minutes
40 minutes
18 minutes
25 minutes
30 minutes
15 -20 minutes
15 -20 minutes
25 minutes
15 minutes
10 minutes
20 minutes
20 minutes
20 minutes
15 minutes
6-8 minutes
10 minutes
10 minutes
10 minutes
15 minutes
35 minutes
35 minutes
10 minutes
15 minutes
20 minutes
25-30 minutes
500g (Approximatley 4)
250g
500g
500g
500g
500g
500g
500g
Beetroot
Broccoli
Bok Choy
Brussel Sprouts
Cabbage
Celery
250g
500g
500g
Carrots, thinly sliced
Cauliflower
Corn, whole
Eggplant
Mushrooms
Onions
Parsnips
Peas
Capsicums
Potatoes, whole chats
Sweet Potato
Spinach
500g (Approximatley 4)
500g
500g
250g (Sliced)
250g
500g
500g (Approximatley 4)
500g
500g
250g
500g
500g
500g
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Squash
Turnips
All frozenVegetables
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RICE, GRAINS AND CEREALS
To cook the rice in the Kambrook steamer follow these simple suggestions.
1.Wash rice under cold running water until rice water runs clear.
2. Place rice and water into the rice cooker bowl.
3. Cover with the lid and set the timer.
4.To produce firmer rice, slightly decrease the water specified in the rice cooker bowl.
5. For softer rice slightly increase water quantity.
6. Rice may be seasoned with salt, pepper or butter after steaming.
VARIETY
CUPS OF
RICE
CUPS OF
WATER
APPROXTIME IN
IN MINUTES
Brown
- Regular
- Quick
1/2 cup
1/2 cup
1 cup
1 cup
1 cup
2 cups
40 minutes
35 minutes
45-50 minutes
Long Grain,
Wild Rice
Instant (prepared packet)
1 cup
1 cup
1 cup
1 1/2 cups
1 1/2 cups
1 1/2 cups
10-15 minutes
35-40 minutes
40 minutes
White
- Regular
- Long Grain
GRAINS AND CEREALS
VARIETY
METHOD
APPROXTIME IN
MINUTES
Oats
1/2 cup oats with 1 cup
water into rice cooker
bowl
15 minutes
Cracked Wheat
1 cup cracked wheat with 25-30 minutes
1 1/2 cups of water. Place
into the steaming tray,
then put the lid on and
set the timer.
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SEAFOOD
1. For the steaming chart below the steaming guidelines are for fresh, frozen and fully
thawed seafood.
2.Always clean and prepare fresh seafood and fish before steaming.
3. Most seafood cooks very quickly. Steam in small portions or in amounts as specified
below in chart.
4. Steam fish fillets in rice bowl to assist with not overcooking or juices escaping.
5.Adjust steaming times accordingly to various textures and sizes.
VARIETY
WEIGHT / SIZE
APPROXIMATE
COOKING TIME
Crab - Whole
- Pieces
Clams, Pippies
Lobster - Tails
- Halved
500g
8 pieces
500g
4 tails
500g
1kg
25 minutes
10 minutes
10-15 minutes
15-20 minutes
25-30 minutes
40 minutes
- Whole
Mussels (Shell)
500g
1 kg
500g
500g
250g - 375g
250g - 375g
500g
15 minutes
20 minutes
15 -20 minutes
10 minutes
10 minutes
10 minutes
8 minutes
Oysters (Shell)
Scallops (shucked )
Prawns - Shelled
Fish
- Whole
- Dressed
- Fillets
- Steaks / Cutlets
500g
8 minutes
MEAT
VARIETY
Beef
WEIGHT /
SIZE PIECES
APPROXIMATE
COOKING TIME
- Hamburgers
- Meatballs
500g
500g
1.3 kg
500g
400g
500g
500g
20 minutes
15 minutes
60 minutes
30 minutes
25 minutes
15 minutes
20-25 minutes
Chicken - Whole
- Pieces
- Breast
Hot Dogs
Sausages
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EGGS
The following are some handy guidelines when cooking eggs in the Kambrook steamer.
The steamer is ideal for steaming/boiling, poaching and scrambling eggs.
For boiled eggs
- Using the steamer tray, eggs may be cooked in the shell to give the same results as
boiling eggs.
Caution: Do not boil eggs in the water reservoir.
For poached eggs
- Crack into individual sized heatproof dishes with a little water.
For scrambled eggs
- Prepare in the rice/sauce bowl, with milk and seasonings.
Note: Large eggs will require slightly longer cooking times.
TYPE
QUANTITY /
SIZE PIECES
APPROXTIME IN
MINUTES
Steamed/Boiled - Soft
- Hard
Poached
1-12
8 minutes
10-12 minutes
10-15 minutes
15 minutes
Scrambled
6 eggs with milk and
seasoning
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Notes
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Notes
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Notes
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KAMBROOK
12 MONTH
REPLACEMENT WARRANTY
If the product includes one or a number of
accessories only the defective accessory
or product will be replaced.
KAMBROOK warrants the purchaser
against defects in workmanship and
material, for a period of 12 months from
the date of purchase (3 months
commercial use).
In the event of KAMBROOK choosing to
replace the appliance, the guarantee will
expire at the original date, ie. 12 months
from the original purchase date.
Guarantee and purchase receipt for this
product are to be retained as proof of
purchase and must be presented if making
a claim under the terms of the
In Australia, this KAMBROOK Guarantee
is additional to the conditions and
guarantees which are mandatory as
implied by the Trade Practises Act 1974
and State Territory legislation.
KAMBROOK guarantee.
KAMBROOK reserves the right to
replace or repair the appliance within
the warranty period.
For service, spare parts or product
information in Australia, please call
KAMBROOK on the customer Service
Line (free call) 1800 800 634.
Warranty does not apply to any defect,
deterioration, loss or injury or damage
occasioned by, or as a result of the misuse
or abuse, negligent handling or if the product
has not been used in accordance with the
instructions.The guarantee excludes
breakages and consumable items such as
kneading blades.
For service, spare parts or product
information in New Zealand, please
call KAMBROOK New Zealand, Mono
Place, Ellerslie,Auckland.
Phone 0800 253 007, FAX 0800 263 001.
This warranty is void if there is evidence
of the product being tampered with by
unauthorised persons.
If claiming under this guarantee the product
must be returned to freight prepaid.
YOUR PURCHASE RECORD (Please complete)
Attach purchase receipt here.
DATE OF PURCHASE___________________________
MODEL NUMBER _____________________________
SERIAL NUMBER (If applicable) ___________________
Please don’t return purchase record
unless you are making a claim
PURCHASED FROM ___________________________
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Kambrook 4 Kingston Town Close Oakleigh,Victoria 3166,Australia
Customer Service Line (free call) 1800 800 634 Customer Service Fax 1800 621 337
Kambrook (New Zealand) Mono Place Ellerslie,Auckland, New Zealand
Customer Service Line/Spare Parts 0800 253 007 Customer Service Fax 0800 263 001
Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the one illustrated in this book. Issue 1/00
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