Congratulations, you are now the owner of a 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 without added oil or fat. Cook fish and fowl, vegetables, rice, and even quick breads with ease of preparation and clean-up.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be observed including the following: 1. Read all instructions, product labels and warnings before using your Food Steamer. Save t hese instructions. 2. 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 app liance while it is generating steam.
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, freshness 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.
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 recommended 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 STEAMER...
RECIPES TYSON HOLLY CHICKEN DINNERS RATATOUILLE CHICKEN 2 Servings Prep Time: 15 minutes Cook Time: 55 minutes 2 Tyson Holly Farms Chicken Leg Quarters strips 1 cup onion slices 1 jar (14 oz.) spaghetti sauce 1 cup zucchini slices 4 teaspoons Italian seasonings 1 cup red and green bell pepper 1 cup peeled, cubed eggplant 1 lemon, sliced PREPARATION - Rinse chicken with cold water and pat dry with paper towels. Arrange in single layer in Steamer Bowl.
TWO-STAR SPICY CHICKEN 4 Servings Prep Time: 10 minutes Cook Time: 35 minutes 1 tablespoon hot sauce 1 tablespoon soy sauce 1 can (10 3/4 oz.) condensed chicken broth soup mix 6 Tyson Holly Farms Boneless, Skinless Chicken Thighs 1 packet (3 oz.) Ramen noodle 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 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 l/2 oz. fat free, reduced sodium chicken broth instead of 10 3/4 oz.
HONEY MUSTARD CHICKEN 4 Servings Prep Time: 10 minutes Cook Time: 55 minutes 1 orang e, sliced 1 package Tyson Holly Farms 1 small red onion, sliced Whole Chicken, cut up (about 3.5 Ibs) 1 bottle (8 oz.) honey mustard salad dressing PREPARATION - Rinse chicken with cold water and pat dry with paper towels. Arrange evenly in Steamer Bowl. Brush with l/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.
BBQ WINGS 4 Servings Prep Time: 10 minutes Cook Time: 45 minutes 8 Tyson Holly 2 cups BBQ sauce Chicken Wings 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.
DINNERS TROUT FILLETS WITH VEGETABLES 4 servings 4 trout fillets (6 oz. each) 4 slices lean bacon 2 raw carrots, sliced Salt and pepper to taste l/2 cup raw green beans cup raw mushrooms, sliced l/4 cup butter or margarine Fill Water Reservoir to Max level. Wash and peel the vegetables, and cut them into 1 l/4 inch sticks. Butter 4 pieces of aluminum foil and lay a slice of bacon, a trout fillet, and a quarter of the vegetables onto each one.
VEGETABLES VEGETABLES AU GRATIN 4 servings 1 cup celery l/4 cup grated cheddar cheese Salt and pepper to taste 1 cup raw carrots l/4 cup butter or margarine 2 raw baking potatoes Fill Water Reservoir to Max level. Peel the vegetables and cut them into 1 l/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.
‘QUICK BREADS CAKES Believe it or not, you-can even make delicious quick breads and cakes 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 delicious snack for children and adults alike.
Notes
LIMITED WARRANTY What is Covered and For How Long Congratulations on your recent purchase of a quality 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.
