Sunbeam 4710 Electric Steamer User Manual
Contents
1. vent water from entering Be sure the foil creates a tight seal around the pan Place pan in Steaming bowl Steam for 60 minutes 17 Notes LIMITED WARRANTY What is Covered and For How Long Congratulations on your recent purchase of a ene Sunbeam product We are confident that our product will perform well and therefore warrant to you as the original retail purchaser for a period of 2 years from the date of original purchase that your new product will be free of mechanical and electrical defects in material and workmanship What Sunbeam Will Do amp How to Get Service If your product is covered during the warranty period we will repair or replace your new product at our option without cost to you which will be your exclusive remedy under this warranty Simply send your product postage prepaid and insured with proof of purchase and a short description of the problem directly to our factory service center at the following address SUNBEAM HOUSEHOLD PRODUCTS APPLIANCE SERVICE STATION 117 Central Industrial Row Purvis MS 39475 California residents may call our toll free number to locate the nearest authorized service center at 1 800 597 5978 What is Not Covered Our warranty for your product will not cover normal wear of parts damage result ing from negligent use or misuse of the product use on improper voltage or cur rent use contrary to operating instructions glass breakage if applicable or disas sembly re2. Food Steamer Instruction and Recipe Book Model 4710 Congratulations you are now the owner of a Sunbeam Food Steamer and will soon be creating complete flavorful healthy meals with steam heat Steaming retains the vitamins and minerals in foods that are often lost with other cooking methods Nutritious dishes are minutes away with out added oil or fat Cook fish and fowl vegetables rice and even quick breads with ease of preparation and clean up Entire meals can be cooked in the large 3 quart steamer bowl without greasy pots and pans or burnt on food to clean up afterwards And with our instant Steam eee ay your Food Steamer will be producing steam in less than a minute The following ages contain simple recipes and guidelines for perfect steam cooking ractice with steamingvegetables and then move on to more sophisticated es Use your Imagination to create exciting recipes with healthy steam eat 120 VOLTS 900 WATTS Special Instructions This appliance has a short supply cord to reduce the risk resulting from becoming entangled in or tripping over a long cord Loqger extension cords are available and may be used if care is exercised in their use If a longer extension cord is used the marked electrical rating of the cord set or exten sion cord should be at least as great as the electrical rating of the appliance The cord should be arranged so that it will not drape over the countertop or where it can be pulled
3. your Food Steamer They are actually ideal for steam cooking because they contain no yeast These breads and cakes can be enjoyed throughout the day They offer a tasty change as a breakfast food a light but satisfying dessert at lunch in place of bread or rolls at dinner and of course a deli cious snack for children and adults alike If these breads or cakes or any other breads or cakes become dried out just place them back in your Food Steamer for 2 3 minutes and they will regain their original freshness COFFEE CAKE 2 cup margarine 2 cups flour 1 cup sugar 1 1 2 teaspoons baking powder 2 eggs 1 teaspoon baking soda 1 cup milk 1 teaspoon vanilla Cinnamon to taste Fill Water Reservoir to Max level Combine all ingredients except cinnamon in a bowl Pour into greased and floured 8 x 4 loaf pan Sprinkle with cinnamon Cover pan with aluminum foil to prevent water from entering Be sure the foil creates a tight seal around the pan Place pan in Steaming Bowl Steam for 60 minutes Sprinkle with more cinnamon when finished BANANA BREAD 1 1 2 cup flour 2 3 ripe bananas mashed 1 cup 3 4 cup sugar 1 2 cup margarine 2 teaspoons baking powder 1 4 cup milk 2 teaspoon baking soda 1 egg 1 2 teaspoon salt Fill Water Reservoir to Max level Combine flour sugar baking powder baking soda and salt Add bananas margarine milk and egg Pour into greased and floured 8 x 4 loaf pan Cover pan with aluminum foil to pre
4. Steaming Bowl or Rice Bowl Arrange the food with spaces between pieces to allow for maximum steam flow When steaming large quantities of food remove lid about halfway through the steaming time and stir using a long handled utensil protecting your hands from the steam with oven mitts Do not add salt and seasoning to the Steaming Bowl until after cooking This is to avoid possible damage to the heating element located in the Water Reservoir Save liquid in Drip Tray to use in soups sauces and gravies Never steam meat poultry or seafood from frozen Always thaw completely first All the times stated in the Steaming Charts and Recipes are based on the use of cold water in the Water Reservoir The Rice Bowl is an ideal container for steaming other foods such as fruit vegetables puddings quick breads cakes etc For best results cook quick breads and cakes in a loaf pan STORAGE AND MAINTENANCE Allow appliances to coo completely before storing Store Food Steamer in a dry location such as on a table top or counter top or in a cupboard shelf Wind the electrical cord into a coil and secure with a twist fastener Other than the recom mended cleaning no further user maintenance should be necessary Return the Food Steamer to our Hattiesburg MS Service Center for servicing or repairs See page 18 TO CLEAN YOUR FOOD STEAMER Before its first use be sure to clean all parts of the Food Steamer as directed
5. and lay a slice of bacon a trout fillet and a quarter of the vegetables onto each one Season with salt and pepper and add a small pat of butter to each before wrapping in foil Place in Steaming Bowl cover and steam for 15 minutes Remove foil before serving SALMON STEAKS WITH FENNEL 4 servings 4 salmon steaks 5 oz each Lemon juice to taste 2 tbsp fennel seeds Salt and pepper to taste 1 4 cup butter or margarine Fill Water Reservoir to Max level Place salmon steaks in Steaming Bowl Steam for 10 15 minutes Separately melt the butter and add the lemon juice Carefully remove the skin from the cooked salmon Sprinkle salmon with salt pepper and fennel seeds Serve basted with melted butter and lemon juice CREAMY SHRIMP AND RICE A servings 1 cup uncooked white or wild rice 2 tbsp sliced green onions 1 1 4 cup chicken broth 1 cup frozen cooked shrimp 1 3 4 cup cream of potato soup 2 tbsp sliced almonds 1 2 cup shredded Swiss cheese toasted Salt and pepper Fill Water Reservoir to Max level Combine rice chicken broth potato soup onions cheese shrimp and salt and pepper in Rice Bowl Stir well Steam for 60 minutes Stir once while cooking Garnish with sliced almonds 15 VEGETABLES VEGETABLES AU GRATIN 4 servings 1 cup raw carrots 1 cup celery 1 4 cup butter or margarine I 4 cup grated cheddar cheese 2 raw baking potatoes Salt and pepper to taste Fill Water Reservoir to Max level Peel the vegetables
6. below to ensure cleanliness NEVER IMMERSE THE BASE CORD OR PLUG IN WATER OR ANY OTHER LIQUID Unplug at the wall socket and leave the appliance to cool completely before cleaning Do not clean any part of the unit with abrasive cleaners such as metal scouring pads scouring powders or bleach We recommend washing the Steamer Lid Rice Bowl Steamer Bowl and Drip Tray in hot soapy water Rinse and dry thoroughly Alternatively all these parts except the Water Reservoir can be cleaned in a dishwasher in the upper basket However continual cleaning in a dishwasher may result in a slight loss of exterior gloss and dulling Empty the water basin and change the water after each use Do not immerse the Water Reservoir in water Fill it with warm soapy water then rinse thoroughly Wipe dry with a soft cloth DESCALING THE WATER RESERVOIR oo N ao A After 2 3 months of consistent usage chemical deposits may build up in the Water Reservoir and heating element inside your Food Steamer This is a normal process and the build up will depend on the degree of water hardness in your area It is essential the appliance is descaled regularly to maintain steam produc tion and extend the life of the unit Fill the Water Reservoir to the Max level with approximately 3 cups of clear vine gar not brown vinegar IMPORTANT Do not use any other chemical or a pro prietary descaler Plug in a wall socket Drip tray steamer bowl and
7. hot steam Carefully arrange apples over chsken Cover and Steam for 10 more minutes or until thermometer Inserted in center of chicken registers 160E Carefully remove lid and sprinkle chicken with shredded cheese Let stand covered for 3 minutes SERVE Sprinkle with salt and pepper to taste Serve with crisp bread sticks Refrigerate leftovers LOW FAT PREPARATION Prepare as listed above making the following substitutions 1 Use 1 2 can cheddar cheese soup 2 Use 1 1 2 cups apple sauce 3 Omit shredded cheddar cheese HONEY MUSTARD CHICKEN 4 Servings Prep Time 10 minutes Cook Time 55 minutes 1 package Tyson Holly Farms 1 orange sliced Whole Chicken cut up about 3 5 Ibs 1 small red onion sliced 1 bottle 8 oz honey mustard salad dressing PREPARATION Rinse chicken with cold water and pat dry with paper towels Arrange en in Steamer Bowl Brush with I 2 cup salad dressing reserve remaining salad dressing Top with orange slices COOK Fill Water Reservoir to Max level Add Drip Tray and Steamer Bowl Cover and Steam for 55 minutes or until thermometer inserted in meaty part of chicken registers 170F SERVE Heat reserved salad dressing to serve_as sauce Sprinkle chicken wit Salt and pepper to taste Serve with rice pilaf Refrigerate leftovers TIP Combine any leftover chicken with tossed salad greens sliced green onions orange segments and additional honey mustard dressing for a great salad LOWER FAT P
8. lid should be in place during this procedure Set timer for 20 25 minutes to begin steaming WARNING If vinegar begins to boil over the edge of base unplug the unit and switch the timer off Reduce the quantity of vinegar slightly When the timer rings unplug from the wall socket and allow to cool completely before pouring out vinegars Rinse the Water Reservoir several times with cold water Clean other steamer parts as directed above Food Charts FRUITS AND VEGETABLES Cut off thick stems from broccoli cauliflower and cabbage Steam leafy green vegetables for the shortest possible time as they lose color easily Salt and season vegetables after steaming for best results Frozen vegetables should not be thawed before steaming Cooking time will vary from chart below iia BABY SWEETCORN BEANS green Fresh whole BROCCOLI Fresh florets iib 4 BRUSSEL SPROUTS oe lb Fresh 1 4 in slices 1 QUANTITY WATER LEVEL SPECIAL NOTES STEAMING TIMES 45 50 min l Cut off base 10 45 min Lie flat in basket Crisscross 2nd layer to allow steam flow 30 35 min Stir halfway through steam time 35 min Stir halfway through steam time 7 12 min Remove stalk Stir halfway through Stir halfway through steam time 14 18 min Stir halfway through steam time 30 min Stir halfway through steam time 11 14 min Stir halfway through l steam time 30 35 min Turn each ear over halfway through coo
9. on by children or tripped over unintentionally To reduce the risk of electric shock this appliance has a polarized plug one blade is wider than the other This plug will fit in a polarized outlet only one way If the plug does not fully fit into the outlet reverse the plug If it still does not fit contact a qualified electrician to install the proper outlet Do not change the plug in any way IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be observed including the following 1 2 10 Do not use appliance for ot To disconnect turn any control to off then remove plug Read all instructions product labels and warnings before using your Food Steamer Save these instructions Do not touch hot surfaces Use handles or knobs Always use oven mitts when handling hot materials Avoid hot steam rising from top of Steamer at all times when in use Do not reach over appliance while it is generating steam Remove lid by lifting slowly away from you When checking food use long handled utensils Allow the Food Steamer to cool completely before washing or storing Allow the unit to cool before putting on or taking off parts When unit is not in use and before cleaning unplug the Food Steamer from the electrical outlet To protect against risk of electrical shock do not immerse the appliance cord or plug in water or other liquids Close supervision is alw
10. regardless of whether the unit is plugged into the electrical outiet or not Be sure the indicator light is on when setting the timer WARNING During use do not touch the base steamer bowls or lid as they get very hot Always use oven mitts when handling the steamer When steaming is complete the timer will give a single ring and automatically shut off the steaming function When you have finished using the appliance unplug from the wall socket and leave to cool completely before removing the Drip Tray WARNING Use caution when removing the Drip Tray While other parts of the unit may be cool the water in the Water Reservoir and the Drip Tray may still be very hot 4 A Useful Hints For high altitude cooking steaming times may need to be increased Exact times vary by location Steaming times stated in the charts and recipes are only a guide Times may vary depending on the size of food pieces spacing of the food in the Steamer Bowl fresh ness of food and personal preference As you become familiar with the Steamer adjust cooking times A single layer of food steams faster than several layers Therefore the cooking time for a larger quantity of food will be increased For example 2 Ibs of broccoli florets will need longer to steam than 1 Ib For best results be sure pieces of food are similar in size If pieces vary in size and layering is required place smaller pieces on top Do not crowd food in the
11. water and pat dry with paper towels Combine undiluted broth garlic and rice in Rice Bowl Top with chicken Sprinkle with soy sauce and top each piece of chicken with a slice of ginger 11 COOK Fill Water Reservoir to Max level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 50 minutes or until thermometer inserted in meaty part of chicken registers 170F SERVE Sprinkle with salt and pepper to taste Serve with orange salad Refrigerate leftovers LOW FAT PREPARATION Prepare as listed above making the following substitutions 1 Remove skin from chicken before rinsing 2 Use 14 1 2 oz fat free reduced sodium chicken broth instead of 10 3 4 oz condensed chicken broth and 3 Use light soy sauce instead of regular soy sauce APPLE CHICKEN 2 Servings Prep Time 10 minutes Cook Time 45 minutes 4 Ne ap Farms Boneless 2 teaspoons pumpkin ie spice Skinless Chicken Breasts about 1 Ib 1 can Mo 3 4 oz Che8dar cheese soup 1 cup apple sauce I 2 cup shredded Cheddar cheese 1 Golden Delicious apple 1 cup slow cook raw white rice PREPARATION Rinse chicken with cold water and pat dry with paper towels Combine soup apple sauce and rice in Rice Bowl Top with chicken Sprinkle with spice COOK Fill Water Reservoir to Max level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 35 minutes Core apple and cut into wows then cut in half Carefully remove lid using oven mitts to protect against
12. REPARATION Prepare as listed above except remove skin from chicken before rinsing Also substitute lite honey mustard salad dressing for regular dressing HOT amp SOUR CHICKEN 4 Servings Prep Time 10 minutes Cook Time 55 minutes 6 Tyson Holly Farms 1 tablespoon soy sauce Chicken Drumsticks 1 package 1 7 oz dry I 2 teaspoon crushed vegetable soup mix red pepper flakes 1 jar 12 oz fat free chicken gravy 1 can 8 oz crushed pineapple undrained PREPARATION Rinse chicken with cold water and pat dry with paper towels Combine pineapple gravy soup mix and crushed red pepper flakes in Rice Bowl Top with chicken and soy sauce COOK Fill Water Reservoir to Max level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 55 minutes or until thermometer inserted in meaty part of chicken registers 170F SERVE Sprinkle with salt and pepper to taste Serve with mashed potatoes Refrigerate leftovers i3 BBQ WINGS 4 Servings Prep Time 10 minutes Cook Time 45 minutes 8 Tyson Holly Farms Chicken Wings 2 cups BBQ sauce PREPARATION Rinse chicken with cold water and pat dry with paper towels Cut off wing tips discard or save for other purposes Cut remaining wings apart at joints to make 2 pieces each Arrange in single layer in Rice Bowl Cover with BBQ sauce COOK Fill Water Reservoir to Max level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 45 minutes or until thermometer insert
13. and cut them into 1 I 2 inch pieces Place in Steaming Bowl Steam for 15 minutes Remove from Steaming Bowl While still piping hot baste with butter or margarine then sprinkle with cheese Add salt and pepper to taste FRENCH STYLE PEAS 4 servings 2 cups frozen peas 2 tbsp butter or margarine 1 large onion Salt and pepper to taste 1 tbsp thyme Fill Water Reservoir to Max level Chop the onion and add it to the frozen peas Place in Steaming Bowl Steam for 15 minutes Save the liquid from the Drip Tray and mix it with the peas if desired Mix in butter salt pepper and thyme to hot peas DESSERTS RICE PUDDING 4 servings 1 2 cup fast cooking white rice 1 tbsp vanilla extract 1 cup milk Raisins optional I 2 cup sugar Fill Water Reservoir to Max level Combine rice milk sugar vanilla extract and raisins in Rice Bowl Steam for 35 minutes Stir once while cooking PEARS IN CHOCOLATE SAUCE 4 servings 4 whole pears I 2 cup low calorie cream Lemon half cup chocolate morsels Fill Water Reservoir to Max level Peel the pears and rub them with lemon Steam pears in Steamer Bowl for 15 minutes Remove from Steaming Bowl and set aside to cool In the Rice Bowl covered with aluminum foil melt the chocolate Uncover then add the cream and steam for 2 3 minutes uncovered Drizzle pears with choco aie sauce and serve QUICK BREADS amp CAKES Believe it or not you can even make delicious quick breads and cakes in
14. asonings if desired LOW FAT PREPARATION Before rinsing chicken remove Skin Prepare as listed above substituting 402 of light pasta sauce for 1402 of standard pasta sauce 10 3 TWO STAR SPICY CHICKEN 4 Servings Prep Time 10 minutes Cook Time 35 minutes 6 Tyson Holly Farms Boneless 1 tablespoon hot sauce Skinless Chicken Thighs 1 tablespoon soy sauce 1 packet 3 oz Ramen noodle 1 can 10 3 4 oz condensed chicken broth soup mix PREPARATION Rinse chicken with cold water and pat dry with paper towels Combine undiluted chicken broth and Ramen noodles with seasoning packet in Rice Bowl Top with chicken Sprinkle chicken with soy sauce and hot sauce COOK Fill Water Reservoir to bax level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 35 minutes or until thermometer inserted in center of chicken registers 160F SERVE Sprinkle with salt and pepper to taste Serve with wheat crackers Refrigerate leftovers LOWER FAT PREPARATION Prepare as listed above substituting 14 1 2 oz fat free reduced sodium chicken broth for 10 3 4 oz condensed chicken broth and light soy sauce for regular soy sauce GINGER CHICKEN 2 Servings Prep Time 5 minutes Cook Time 50 minutes 4 Tyson Holly Farms Chicken Thighs 4 slices fresh ginger peeled 4 teaspoons soy sauce 1 clove garlic crushed 1 can condensed chicken broth 10 3 4 oz 1 cup slow cook raw white rice PREPARATION Rinse chicken with cold
15. ays necessary when this or any appliance is used by or near children Do not allow anything to rest on the power cord Do not plug in cord where it may be walked on or accidentally tripped over Do not let cord hang over edge of table or counter or touchhot surfaces Do not operate this or any appliance with a frayed or damaged cord or plug or after the appliance malfunctions or IS dropped or has been damaged in any manner Return appliance to our Hattiesburg MS Service Center for servicing or repairs See page 18 Do not use outdoors Do not place on or near a hot gas or electric burner or in a heated oven or microwave Use extreme caution when moving the appliance if it contains hot water or any other hot liquids Do not operate appliance near walls or cabinets to prevent damage from steam Use the appliance on a level stable work surface away from water Always use sufficient water for steaming time The use of accessory attachments not recommended by the appliance manufacturer may cause Ate er than intended use from wall outlet Caution To reduce risk of electric shock cook only in removable container SAVE THESE INSTRUCTIONS FOOD STEAMER COMPONENTS A STEAMER LID has a convenient handle on top to avoid burning fingers when it is removed However use caution when removing lid due to the small steam vents in the top of the cover which constantly emit hot steam when appliance is in use A
16. ed in meaty part of wings registers 170F SERVE Sprinkle with salt and pepper to taste Serve with Cole slaw Refrigerate leftovers TIP If thicker sauce is desired cover the Rice Bowl with aluminum foil when there are 10 minutes left in cooking time This will prevent excess liquid from dripping into sauce CAJUN STYLE HERB CHICKEN 2 Servings Prep Time 5 minutes Cook Time 50 minutes 2 Tyson Holly Farms I 2 teaspoon hot sauce Split Chicken Breasts 1 teaspoon Italian seasoning 1 can 14 5 oz stewed 1 4 teaspoon cayenne pepper tomatoes Cajun style PREPARATION Rinse chicken with cold water and pat dry with paper towels Remove skin Combine tomatoes hot sauce and cayenne pepper in Rice Bowl Top with chicken meaty side up Sprinkle with Italian seasoning COOK Fill Water Reservoir to Max level Add Drip Tray Steamer Bowl and Rice Bowl Cover and Steam for 50 minutes or until thermometer inserted in meaty part of chicken registers 1 7OF SERVE Sprinkle with salt and pepper to taste Serve with crusty rolls Refrigerate leftovers ic SEAFOOD DINNERS TROUT FILLETS WITH VEGETABLES 4 servings 4 trout fillets 6 0z each I 2 cup raw green beans 4 slices lean bacon 1 4 cup raw mushrooms sliced 2 raw carrots sliced 1 4 cup butter or margarine Salt and pepper to taste Fill Water Reservoir to Max level Wash and peel the vegetables and cut them into 1 1 4 inch sticks Butter 4 pieces of aluminum foil
17. he appliance stops producing steam or there is a noticeable reduction in steam before food is ready add extra water to the basin Note Do not add any salt pepper seasonings herbs wine stock or any liquid other than tap water to the Water Reservoir Place Drip Tray in base and be sure it sits flat 4 Your appliance can be used in three ways eUsing the Steaming Bowl alone Place food in Steaming Bowl and then position the Bowl on the base See Figure 2 eUsing the Rice Bowl Liquid such as water or stock is added together with rice in the Rice Bowl The Steaming Bowl must be placed on the base first then the Rice Bow is placed inside the Steamer Bowl for use See Figure 3 Measure the required quantity of rice and liquid in the Rice Bowl Refer to steaming charts or recipes on page 8 eUsing a loaf pan An 8 x 4 loaf pan will fit in the steamer Cakes and quick breads can be made in this steamer also Pour cake or bread batter into greased pan and place pan in steaming bowl Always place tin foil on top of pan and seal tightly before cooking See Figure 4 Refer to steaming recipes on page 17 a Cover with lid Plug into wall outlet Do not ot operate the appliance without the Steaming Bow and lid in place Set timer for the recommended time Steaming will begin in less than a minute Condensation during steaming is normal The indicator light will light up when timer is set NOTE The timer operates
18. king Quarter Stir halfway through 15 min steam time Use stock Whole for gravy or sauce 15 20 min 10 42 min Cut into slices Stir halfway through steam time 12 15 min Peel before steaming 40 min Stir halfway through steam time a Zz PEARS 2 4 whole PEPPERS Fresh 10 15 min Cut into strips Stir halfway through steam time ib Cut into quarters POTATOES new Fresh very small tib 13 15 min tib Turn each potato over halfway through cooking Turn each potato over halfway through cooking POTATOES baking Fresh cut into 11 2Ib 20 25 min 2 oz pieces na ae 7 7 Cut into bite sized pieces Stir halfway through steam time MEAT AND POULTRY Steaming has the advantage of allowing all the fat to drip away during cooking Due to the gentle heat only choose tender lean cuts of meat and trim off all fat Steam in Steam Bowl for best results eServe steamed meat and poultry with flavorsome sauces or marinate before steaming eThoroughly cook all food before serving Pierce with a knife or skewer to check that the center is cooked and juices run Clear Sausage must be completety cooked before steaming QUANTITY 1 2 in slices of rump sirloin or fillet steak Boneless breast CHICKEN Drumsticks 4 pieces 4 02 each Chops with or without bone Loin cut into 41b pieces Tenderloin fitlet loin steaks or loin chaps 1 2in thick Frankfurters Knock
19. lso be careful of the surge of steam that will result when cover is lifted Lift cover away from person when opening Use oven mitts at all times when handling hot Steamer parts B RICE BOWL is made of white plastic has a5 cup capacity and is placed inside the Steamer Bowl when in use It is used for cooking rice This bowl may stain if tomato based or red food is cooked in it C STEAMER BOWL is made with clear plastic has a 3 quart capacity and an oblong shape to accommodate all kinds of vegetables and foods D DRIP TRAY prevents water conden sation and food liquids from drip ping back into the Water Reservoir to ensure that steam is always pro duced from clean water E WATER RESERVOIR BASE holds water for steaming Do not use any other type of liquid in the reservoir F TIMER operates up to sixty 60 minutes and includes a bell to indi cate when cooking time expires G INDICATOR LIGHT identifies when appliance is cooking FOR HOUSEHOLD USE ONLY COOKING WITH YOUR FOOD STEAMER Place the appliance on a stable level surface away from walis and overhanging cupboards i Pour cold tap water into Water Reservoir to Max level for foods requiring 13 to 60 minutes steaming time or Min level for food requiring less than 13 minutes See Figure 1 Min and Max levels are indicated by raised lines in the Water Reservoir Refer to Steaming Charts or Recipes for recommended cooking times If t
20. n 46 12 min Steaming is done when shells completely open Max OYSTERS Fresh a SCALLOPS Fresh SHRIMP 10 16 min Steaming is done when shells completely open 10 13 min Stir halfway through steam time Meat opaque and flaky when done 1 2 Ib Max 10 15 min Fresh 4 2 Ib Meat will be opaque when done Cook longer if necessary RECIPES TYSON HOLLY FARMS CHICKEN DINNERS RATATOUILLE CHICKEN 2 Servings Prep Time 15 minutes Cook Time 55 minutes 2 Tyson Holly Farms Chicken 4 teaspoons Italian seasonings Leg Quarters 1 cup red and green bell pepper strips 1 cup onion slices 1 cup peeled cubed eggplant 1 jar 14 oz spaghetti sauce 1 lemon sliced 1 cup zucchini slices PREPARATION Rinse chicken with cold water and pat dry with paper towels Arrange in single layer in Steamer Bowl Brush with 1 4 cup spaghetti sauce reserve remaining sauce Top with lemon slices COOK Fill Water Reservoir to Max level Add Drip Tray and steamer Bowl Cover and Steam for 55 minutes or until thermometer inserted in meaty part of chicken registers 170F Saute onion Zucchini eggplant and pepper strips on stove top until crisp tender SERVE Heat reserved spaghetti sauce Stir in cooked vegetables and Italian seasonings Serve over cooked noodles with chicken Sprinkle with salt and pepper to taste Refrigerate leftovers TIP Substitute 4 tablespoons chopped fresh parsley basil oregano for dried se
21. pair or alteration by any person other than an authorized service station Any implied warranty of merchantability or fitness for a particular purpose on your product is limited to the duration of this written warranty We shall not be liable for any incidental or consequential damages for breach of any express or implied war ranty on your product How Your State s Law May Apply Some states do not allow limitations on how long an implied warranty lasts or the exclusion or limitation of incidental or consequential damages so the above limita tion may not apply to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state 1996 Sunbeam Corporation or ifs affiliated er ae a rights reserved Sunbeam Household Products IL 60173 P N 66063 I
22. wurst RICE GRAINS 1 2 Ib 4 chops 3 4in thick 1 Ib or 4 pieces WATER LEVEL Max 12 15 min Max 20 25 min STEAM SPECIAL TIME NOTES Le Trim off ail fat Steamed beef has a firm texture Remove skin before cooking Layer for maximum Steam flow After steaming brown skin in oven if desired 10 15min Trim off alt fat 10 15 min Trim off ail fat Trim off all fat 11 13 min Pierce skins before steaming 16 18 min Cook rice and required quantity of liquid together in the Rice Bowl e2 Cups of uncooked rice will make 5 cups cooked rice Follow recipes below QUANTITY LIQUID RICE OR GRAIN 11 4 cups water cl Water WATER LEVEL Max STEAM SPECIAL TIME NOTES FISH AND SEAFOOD Fish is cooked when it is opaque and flakes easily with a fork Frozen fish may be steamed without defrosting if seperated before steaming and the cooking time is extended eAdd lemon wedges while steaming to improve flavor me TYPE QUANTITY WATER STEAM SPECIAL LEVEL TIME NOTES FISH fitlets Sole 1 2 b 1 2 tb FISH 3 4 in 4 steaks thick steaks CLAMS Cod haddock trout 15 18 min Cod salmon Ib Max Fresh 10 20 min f Layer shells for maximum steam flow Steaming is done when shells are completely open Fresh 1 or 2 tails Max Meat will be opaque when done Cook longer if necessary MUSSELS Fresh 1Ib Mi
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