Sunbeam Electric Steamer ST6820 User Manual

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  
18  
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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.  
19  
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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.  
20  
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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.  
21  
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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  
22  
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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.  
26  
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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.  
27  
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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.  
28  
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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  
29  
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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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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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