Food Steamer Instruction Book and Recipe Book Model #4713
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 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 these 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.
FOOD S T E A M E R C O M P O N E N T S 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. Also 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.
C O O K I N G W I T H Y O U R FOOD S T E A M E R 1. Place the appliance on a stable, level surface away from walls and overhanging cupboards. 2. 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.
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 Bow!, 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.
Special Instructions This appliance has a short supply cord to reduce the risk resulting from becoming entangled in or tripping over a long cord. Longer 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 extension cord should be at least as great as the electrical rating of the appliance.
Food Charts -Steam leafy green vegetables for the shortest possible time as they lose color easily. *Salt and season vegetables after steaming far best results. frozen vegetables should not be thawed before steaming. Cooking time will vary from chart below.
*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. -Serve steamed meat and poultry with flavorsome sauces or marinate before steaming. *Thoroughly 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 completely cooked before steaming -Use fresh herbs while steaming to add flavor.
- Fish is done cooking when it is opaque and flakes easily with a fork. - Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended. * Add lemon wedges and herbs while steaming to improve flavor.
RECIPES DINNERS TARRAGON CHICKEN BREASTS with GREEN BEANS AND SLICED ALMONDS 4 servings 4 4 oz. chicken breasts 2 cups fresh green beans 2 tablespoons chopped tarragon 114 cup sliced almonds 1 cup cream of chicken soup* Sal t and pepper to taste Pour cream of chicken soup in Rice Bowl. Add chicken breasts sprinkled with tarragon. salt and pepper to taste. Arrange cleaned green beans and almonds in Steamer Bowl around Rice Bowl or in Stacking Bowl. Fill Water Reservoir to Max Level.
CREAMY SHRIMP AND RICE 4 servings 1 cup uncooked white or wild rice 2 tbsp. sliced green onions 1 114 cup chicken broth 1 cup frozen cooked shrimp 1 314 cup cream of potato soup 2 tbsp. sliced almonds, toasted i/2 cup shredded Swiss cheese Salt and pepper Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl. Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once while cooking. Garnish with sliced almonds.
DESSERTS RICE PUDDING 4 servings 112 cup fast cooking white rice 1 tbsp. vanilla extract 1 cup milk Raisins (optional) 112 cup sugar Combine rice, milk, sugar, vanilla extract, and raisins in Rice Bowl. Fill Water Reservoir to Max level. Steam for 35 minutes. Stir once while cooking. PEARS IN CHOCOLATE SAUCE 4 servings 4 whole pears l/2 cup low calorie cream Lemon half 112 cup chocolate morsels Peel the pears and rub them with lemon. Steam pears in Steamer Bowl for 15 minutes. Set aside to cool.
MOIST & DELICIOUS MOLASSESCAKE 2 cups flour 1 cup water 112 cup sugar 112 cup molasses 112 cup brown sugar 1 teaspoon baking soda 114 cup butter or margarine Cqmbine flour, sugar, brown sugar and butter or margarine in a bowl. Set aside l/2 cup mixture for topping. Add water. molasses, and baking soda to large portion of crumb mixture. Pour into greased and floured 8” x 4” loaf pan. Sprinkle with remaining crumb mixture. Cover pan with aluminum foil to prevent water from entering.
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.
