User manual RUSSELL HOBBS 3 TIER STEAMER 15071

[. . . ] instructions 2 Read the instructions and keep them safe. If you pass the steamer on, pass on the instructions too. Remove all packaging, but keep it till you know the steamer works. important safeguards Follow basic safety precautions, including: 1 The steamer must only be used by or under the supervision of a responsible adult. Use and store the steamer out of reach of children. [. . . ] 40 Unplug the steamer, let it cool for a couple of minutes, then top it up and restart. 41 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. 42 If you watch the cooking process carefully, there's no reason why the rescue operation shouldn't be 100% successful. 43 If it isn't, then a piquant sauce should do the trick ­ try something with lemon or lime in it first. If all else fails, ginger, garlic, or chilli will hide absolutely anything. cooking times 44 Use these times only as a guide. They're for a single layer of food, in basket 1. 45 Extend these times: a) if 2 or 3 baskets are used, as the steam has to heat more food b) if a particular food is cooked in the second or third basket c) if food is layered within a basket 46 Generally, the further the food is from the element, the longer it'll take to cook. 47 You'll need to experiment to find the times and positions that suit your favourite foods and food combinations. food safety 48 Check that food is properly cooked before serving. 49 Cook meat, poultry, and derivatives (mince, burgers, etc. ) till the juices run clear. 50 Cook fish till the flesh is opaque throughout. food artichokes, fresh asparagus beans, green broccoli brussels sprouts cabbage carrots, sliced cauliflower corn on the cob, fresh courgettes, sliced mushrooms, fresh peas, green, shelled peppers, deseeded & sliced potatoes, peeled & chopped potatoes, new, whole spinach, fresh quantity 2-3 medium sized 400g (1lb) 400g (1lb) 400g (1lb) 400g (1lb) 1 head, cored and cut into eighths 400g (1lb) 1 head, cored up to 4 cobs 400g (1lb) 200g (½lb) 400g (1lb) 1 whole pepper 900g (2lb) 10-12 200g (½lb) 6 time 40-45 minutes 10 minutes 15-20 minutes 10 minutes 15 minutes 15 minutes 10-15 minutes 15 minutes 15 minutes 10 minutes 10-13 minutes 12 minutes 8-10 minutes 20 minutes 20-25 minutes 6-8 minutes food quantity time poultry chicken breasts (skinless/boneless) 400g (1lb) 20-30 minutes fish and seafood prawns, fresh 400g (1lb) 6-8 minutes lobster tail, frozen 2 pieces 20-22 minutes fish fillets, fresh, 6-13mm (¼-½") thick 200g (½lb) 10 minutes fish steaks, fresh, 19-25mm (¾-1") thick 200g (½lb) 12-17 minutes clams/mussels, fresh 400g (1lb) 10-15 minutes , Don't use clams or mussels that are open prior to cooking. Steam till the shells open fully, and discard any that aren't open after cooking. crisp vegetables 51 Leaf vegetables should be cooked as little as possible, to keep them green and crisp. Plunging into iced water will stop the cooking process (plunging the food, that is). gravy/sauce 52 Don't automatically discard the juices collected in the diffuser. You can make gravy (or sauce, if your posh) from these juices. They'll be diluted by condensed steam, but they can be reduced in a pan to form the basis of a very nice gravy or sauce. 53 If you cook shellfish using basket 1 on its own, and the minimum amount of water, the juices in the diffuser will give you a fine, delicate sauce, if reduced to about half, thickened with unsalted butter, then seasoned to taste. the rice bowl 54 When cooking rice, don't fill the rice bowl more than half full with rice, then add water to the rice bowl. This is in addition to the water in the reservoir. 55 The volume of water should be roughly one and a quarter times the volume of rice. 56 Put the rice bowl in the topmost basket. If you put rice underneath other foods, the juices will alter the flavour of the rice, and the additional liquid may make it mushy. 57 Rice should take 15 to 20 minutes, depending on type, quantity, and personal taste. 58 Till you get used to it, we suggest you try a bit after 15 minutes, then cook for longer if it's not cooked the way you want it. care and maintenance 1 Unplug the steamer (switch the socket off first, if it's switchable) and let it cool down fully. 2 Wash the lid, rice bowl, baskets, and diffuser in warm, soapy water, rinse and dry. [. . . ] In a jug, add the eggs to the milk and beat lightly. Fold some of the flour into the creamed butter, then a little of the egg mixture. Spoon into a dish, cover with foil, and steam for 45 minutes. chocolate cake butter 50g light vegetable oil 2 tbsp golden syrup 2 tbsp milk 50ml eggs 2, whisked caster sugar 125g cooking chocolate 100g (melted) vanilla extract 2 tsp self raising flour 125g cocoa powder 35g boiling water 100ml Dissolve the cocoa powder in the boiling water and set aside to cool. Meanwhile, cream the butter and sugar, add half of the eggs then half of the flour. [. . . ]