User manual RUSSELL HOBBS COOK@HOME 19720-56

[. . . ] € • • • • • • • Don’t put frozen meat or poultry in the steamer – defrost fully before use. Don’t touch the hot surfaces of the base unit, lid, baskets, rice bowl, or tray. Use oven gloves or a cloth, and lift them only by the handles. Don’t reach over the appliance, and keep hands, arms, face, etc. [. . . ] WARNING Use extreme caution when removing the baskets. Remove the baskets one at a time starting with the top one. Use oven mitts or similar to help protect against burns from hot steam. BOILING DRY If the appliance boils dry, the thermostat will cut off power to the element. The light will go off, but the timer will keep going. The thermostat will cycle on and off till you remember to add water, or till the timer returns to 0 and switches off. Unplug the base unit, let it cool for a couple of minutes, then fill the reservoir with water and start again. When calculating the time needed, allow for the whole of the time already spent steaming, and part of the time between running dry and restarting, as the cooking process won’t have stopped immediately the reservoir ran dry. 4 SUGGESTED STEAMING TIMES These foods are best cooked using your steamer from cold. Fill the reservoir with cold water, add the ingredients and set the timer according to the table. Food (fresh) Notes Time (minutes) Broccoli Cut into 1-2 cm florets/pieces 13-15 Green Beans Lay flat in the basket 13-15 Carrots Slice approx. ½ cm thick 17-19 Cabbage (savoy) Shred or cut into pieces 11-13 Asparagus Lay flat in the basket 11-13 Courgettes Slice approx. 2 cm in diameter) 13-15 Cauliflower Cut into 1-2 cm florets/pieces 15-17 Sweetcorn Whole, on the cob 17-21 Potatoes New potatoes or potatoes cut into 1-2 cm pieces 21-23 The following foods should be cooked once steam is being produced by your steamer. Add the ingredients to the basket(s) and cover with the lid but don’t put the baskets onto the drip tray until steam is being produced. Once steaming, carefully put the basket(s) with the food inside onto the drip tray using oven gloves or similar and start timing. Food (fresh) Boiled egg Poached egg Chicken breast Salmon/round fish Flat white fish Steak fish Mussels King prawns • • Notes Time (minutes) Soft / Medium / Hard / Well done 5-6/7-8/9-10/11-12 Place in a ramekin or small dish 5-6 Butterfly or dice into 1-2cm pieces 12-14 Cod, Haddock, etc. Steam for 2-3 minutes or until the prawns have cooked all the way through. HINTS, TIPS AND FOOD SAFETY Don’t worry too much about overcooking. steaming is a relatively gentle cooking method and a few minutes extra generally won’t matter. To allow the steam to circulate: a) Pack food loosely in the baskets. D) When layering food in a basket, leave spaces between the pieces in each layer to let the steam circulate through the layers. Ensure the water level always remain above the Min mark of the water level window. [. . . ] Repeat steps 1–4 using water only. Repeat until all traces of descaler have been removed. Wash all removable parts in warm soapy water or on the top rack of the dishwasher. W ENVIRONMENTAL PROTECTION To avoid environmental and health problems due to hazardous substances in electrical and electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted municipal waste, but recovered, reused, or recycled. [. . . ]