Owner's Manual Electric Steamer EST7, EST7QVC, EST7 INF

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LIMITED ONE YEAR WARRANTY

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workmanship for a period of one (1) year from the original purchase date. This product

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Macon, MO 63552 USA

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Made in China

Printed in China

05/06

EST7/EST7QVC/EST7 INF

Richard Simmons is a trademark of the Richard Simmons Living Trust.

EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 1

Summary of content (48 pages)

PAGE 1
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 1 EST7/EST7QVC/EST7 INF LIMITED ONE YEAR WARRANTY Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable.
PAGE 2
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 3 Hi! Herbs, Spices and Seasonings A long time a go I had a dream to steam. Now that dream has come true with Steam Heat™. Never before has a steamer been designed to do so much. With my three individually controlled steaming compartments you can steam anything from a snack or breakfast to a complete The art of using of herbs and spices in steaming offers you the chance to make tasty gourmet dishes.
PAGE 3
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 5 To make the Fat-Free Sauce or Fruit Salsa, combine all the ingredients and refrigerate. Makes 21⁄2 cups of sauce.
PAGE 4
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 7 IMPORTANT SAFEGUARDS Salmon Sauce Use with fish Dill Sauce Use with poultry or fish When using electrical appliances, basic safety precautions should always be followed including the following: 1 ⁄4 cup I Can’t Believe It’s Not Butter® 3 tablespoons all-purpose flour 11⁄2 cups skim milk 2 tablespoons white wine 2 tablespoons tomato paste 1 ⁄4 teaspoon dried thyme 1 clove garlic, minced 1 ⁄4 cup minced onion 1 1. Read all instructions. 2.
PAGE 5
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 9 ADDITIONAL IMPORTANT SAFEGUARDS Rubs Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming. Seasons 2 to 4 pounds of food, depending on personal taste.
PAGE 6
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 11 10. Never plug the Food Steamer into the wall outlet until you snap the rings into position around the heating elements. Next, fill the Steamer Base with water and then place the Drip Tray inside the Steamer Base. 11. Avoid electric shock by unplugging the Steamer before washing. 12. To avoid steam burns, position the Lids’ Steam Vents towards the back of the unit during cooking. WARNING: Steam is hot and can cause burns.
PAGE 7
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Classic Egg Salad with Dill Page 13 Serves 4 6 large hard boiled eggs, peeled and dices into 3/8 inch cubes 1 ⁄4 cup fat-free mayonnaise 2 tablespoons minced red onion 3 tablespoons chopped fresh dill 1 finely chopped celery rib 3 to 6 Claussen® chopped dill hamburger pickle slices 1 tablespoon ground mustard 1 clove garlic, minced 1 ⁄2 teaspoon salt red pepper flakes to taste I Can’t Believe It’s Not Butter® 8 slices whole wheat bread 1.
PAGE 8
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 15 Getting To Know Your Richard Simmons EST7/EST7QVC/EST7 INF Electronic Steamer PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS Sweet and Sour Chicken Breast Dinner Serves 2 1 2 chicken breast halves, ⁄2 sliced green pepper, 1⁄2 inch thick boneless and skinless 4 ounces sliced mushrooms 1 seasoning salt ⁄2 cup fresh bean sprouts 1 cup brown rice 1 small can water chestnuts, drained 1 ⁄4 teaspoon salt 1 cup candied dried pineapple 11⁄4 cups water 3 tables
PAGE 9
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 17 Shrimp with Tomato Sauce 1 pound medium shrimp, deveined 3 ⁄4 teaspoon dried basil 8 ounces mushrooms, halved or quartered if large 1 ⁄2 yellow onion, 1 inch cubes 1 red bell pepper, 1 inch cubes 1 green bell pepper, 1 inch cubes Serves 4 Sauce 6 tablespoons I Can’t Believe It’s Not Butter® 1 tablespoon minced garlic 32 ounces canned crushed tomatoes 11⁄2 tablespoons lemon juice 1 ⁄4 teaspoon red pepper 1 ⁄2 teaspoon dried basil 1 ⁄4 teaspoon marjo
PAGE 10
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 19 OPERATING INSTRUCTIONS Setting Up 1. Make sure that the Steamer is unplugged. Place the Steamer Base on a flat sturdy surface with adequate clearance. 2. Place the Steam Rings around the Heating Elements so that the end with the small hole faces down. 3. Using a spouted vessel, fill the Steamer Base with water until it reaches the Maximum Fill Line located on the inside of the Steamer Base (approximately 10 cups). 4.
PAGE 11
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 21 Cauliflower Mash 1 medium head cauliflower, cut into flowerets Sauce 1 ⁄4 cup fat-free ranch salad dressing Garnish with 2 thinly sliced green onions Serves 6 1. Place the cauliflower into the Large Steamer Bowl. Set the Timer for 20 minutes. 2. Remove the cauliflower and place into a heat resistant bowl. Add the ranch dressing and mash with a hand mixer until light and fluffy. Garnish with onions.
PAGE 12
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 23 2. To set the cooking time, press the BOWL SELECT Button until the desired Steamer Bowl is flashing in the Display (Figure 3). MORE RECIPES The following recipes were developed by our Test Kitchen for use in your Richard Simmons Steamer.
PAGE 13
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 25 Poached Pears Serves 4 2 pears, peeled, cored and cut in half lengthwise 1 ⁄3 cup white wine 1 ⁄3 cup port 1 ⁄4 cup Splenda® brown sugar blend for baking 2 cinnamon sticks 2 peppercorns 1 ⁄2 teaspoon vanilla extract 2 tablespoons lemon juice 1. Mix all ingredients together and place in the Cooking Bowl which fits in the Large Steamer Bowl. 2. Steam for about 20 to 30 minutes until pears are softened. Turn pears 1⁄2 way through cooking time. 3.
PAGE 14
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 27 8. Use protective oven mitts to remove the Lids and check the food for desired doneness. Press the ON/OFF button to shut off the Steamer – the red Power Light will turn off. If the food needs more steaming, replace the Lids and repeat steps 2-6 to reset the cooking time.
PAGE 15
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 29 Dessert: USER MAINTENANCE INSTRUCTIONS Creamy Cheesecake Serves 4 1 3 ⁄4 cup graham cracker crumbs ⁄4 cup Eggbeaters® 1 cup fat-free ricotta 2 tablespoons lemon juice 8 ounces lite cream cheese 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 tablespoon graham 1 ⁄2 cup Splenda® blend for baking cracker crumbs 1 ⁄8 teaspoon salt 1. Sprinkle 1⁄4 cup graham cracker crumbs on bottom of the Cooking Bowl which fits into the Large Steamer Bowl. 2.
PAGE 16
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 31 Descaling Salmon and Ginger with Leeks It is advised that you descale your Steamer after every 7 – 10 uses, or as needed to prevent mineral buildup on the Heating Elements and in the Steamer Base. Mineral buildup can cause longer steaming times and possibly affect the flavor of steamed foods.
PAGE 17
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Spicy Chicken with Apples 1 ⁄2 pound thin sliced chicken breast (skinless, boneless) 1 ⁄4 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 ⁄4 teaspoon pepper Page 33 Serves 2 1 ⁄4 teaspoon chili powder 1 ⁄4 teaspoon cinnamon 1 teaspoon olive oil 2 tablespoons hot sauce 2 tablespoons sugar 1 red apple sliced thick 1. Mix together, salt, garlic powder, onion powder, pepper, chili powder, cinnamon, olive oil, hot sauce and sugar. 2.
PAGE 18
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 35 Vegetables See the Vegetable Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts. • Clean vegetables thoroughly before steaming. Cut off stems and peel and chop into uniform pieces if necessary. Keep in mind that smaller pieces steam faster than larger ones. • Quantity, quality, freshness and size/uniformity may all affect steaming times. Adjust steaming times as desired.
PAGE 19
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 37 Dirty Water Hot Dogs with Sauerkraut Serves 4 16 ounces sauerkraut 4 lite or fat-free hot dogs (about 90 calories each) 1. Place sauerkraut in Small or Large Steamer Bowl. 2. Place hot dogs over sauerkraut and steam for about 10 minutes and serve. Nutritional Information: 119 Calories, 6 gm Protein, 6.
PAGE 20
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 39 Vegetable Steaming Chart VEGETABLE SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Artichokes, whole Asparagus Spears Beans Green, cut Beets, whole Broccoli Flowerets Brussels Sprouts Cabbage, 1 inch pieces 1/8 wedges Celery, 1/8 inch slices 1/2 inch slices Carrots, 1/8 inch slices 2 inch pieces Cauliflower Flowerets Cauliflower, Whole Corn on the Cob Eggplant, 1 inch slices unpeeled Mushrooms, sliced whole New Potatoes, wh
PAGE 21
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 41 Sausage and Peppers Serves 2 1 onion sliced thin 1 red pepper cut into 2 inch pieces 1 ⁄2 pound uncooked sweet turkey sausage formed into 2 inch patties 12 whole garlic cloves peeled 1 ⁄4 teaspoon salt 1 ⁄2 teaspoon pepper 1. Place onions and peppers in the Small or Large Steamer Bowl. 2. Top with sausage, garlic cloves, salt and pepper. 3. Steam for 10 to 15 minutes until sausage is cooked and onions and peppers are soft.
PAGE 22
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 43 Egg Steaming Chart SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Soft Boiled 1-6 1-9 10 minutes Medium Boiled 1-6 1-9 15 minutes Hard Boiled 1-6 1-9 20 minutes SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Soft Poached 1-2 1-3 8 minutes Medium Poached 1-2 1-3 10 minutes 1-2 SMALL/SIDE BOWL AMOUNT - 1-3 LARGE/CENTER BOWL AMOUNT 6 13 minutes SUGGESTED COOKING TIME 20 - 25 min
PAGE 23
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 45 Lunch/Dinner: Recipes from Richard’s Kitchen Steamed Clams Scampi Serves 2 12 littleneck clams 1 tablespoon minced garlic 1 tablespoon lemon juice 1 ⁄8 cup white wine 1 teaspoon onion powder 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon pepper 1 tablespoon I Can’t Believe It’s Not Butter®, melted 1 chopped tomato 1 tablespoon bacon bits or imitation bacon bits (optional) 1 tablespoon chopped fresh parsley 1.
PAGE 24
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 47 Turkey American Scrambler Serves 1 Eggs Espanola Serves 1 I Can’t Believe It’s Not Butter® pump spray 1 slice deli roasted turkey (sliced thin) 1 egg (whisked) or 1⁄4 cup Eggbeaters® 1 slice 2% American cheese 1 teaspoon chopped scallions or green onions I Can’t Believe It’s Not Butter® pump spray 2 tablespoons salsa (drained) dash hot sauce 1 egg (whisked) or 1⁄4 cup Eggbeaters® 1 ounce shredded low-fat cheddar cheese 1.
PAGE 25
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 47 Turkey American Scrambler Serves 1 Eggs Espanola Serves 1 I Can’t Believe It’s Not Butter® pump spray 1 slice deli roasted turkey (sliced thin) 1 egg (whisked) or 1⁄4 cup Eggbeaters® 1 slice 2% American cheese 1 teaspoon chopped scallions or green onions I Can’t Believe It’s Not Butter® pump spray 2 tablespoons salsa (drained) dash hot sauce 1 egg (whisked) or 1⁄4 cup Eggbeaters® 1 ounce shredded low-fat cheddar cheese 1.
PAGE 26
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 45 Lunch/Dinner: Recipes from Richard’s Kitchen Steamed Clams Scampi Serves 2 12 littleneck clams 1 tablespoon minced garlic 1 tablespoon lemon juice 1 ⁄8 cup white wine 1 teaspoon onion powder 1 ⁄4 teaspoon salt 1 ⁄8 teaspoon pepper 1 tablespoon I Can’t Believe It’s Not Butter®, melted 1 chopped tomato 1 tablespoon bacon bits or imitation bacon bits (optional) 1 tablespoon chopped fresh parsley 1.
PAGE 27
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 43 Egg Steaming Chart SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Soft Boiled 1-6 1-9 10 minutes Medium Boiled 1-6 1-9 15 minutes Hard Boiled 1-6 1-9 20 minutes SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Soft Poached 1-2 1-3 8 minutes Medium Poached 1-2 1-3 10 minutes 1-2 SMALL/SIDE BOWL AMOUNT - 1-3 LARGE/CENTER BOWL AMOUNT 6 13 minutes SUGGESTED COOKING TIME 20 - 25 min
PAGE 28
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 41 Sausage and Peppers Serves 2 1 onion sliced thin 1 red pepper cut into 2 inch pieces 1 ⁄2 pound uncooked sweet turkey sausage formed into 2 inch patties 12 whole garlic cloves peeled 1 ⁄4 teaspoon salt 1 ⁄2 teaspoon pepper 1. Place onions and peppers in the Small or Large Steamer Bowl. 2. Top with sausage, garlic cloves, salt and pepper. 3. Steam for 10 to 15 minutes until sausage is cooked and onions and peppers are soft.
PAGE 29
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 39 Vegetable Steaming Chart VEGETABLE SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Artichokes, whole Asparagus Spears Beans Green, cut Beets, whole Broccoli Flowerets Brussels Sprouts Cabbage, 1 inch pieces 1/8 wedges Celery, 1/8 inch slices 1/2 inch slices Carrots, 1/8 inch slices 2 inch pieces Cauliflower Flowerets Cauliflower, Whole Corn on the Cob Eggplant, 1 inch slices unpeeled Mushrooms, sliced whole New Potatoes, wh
PAGE 30
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 37 Dirty Water Hot Dogs with Sauerkraut Serves 4 16 ounces sauerkraut 4 lite or fat-free hot dogs (about 90 calories each) 1. Place sauerkraut in Small or Large Steamer Bowl. 2. Place hot dogs over sauerkraut and steam for about 10 minutes and serve. Nutritional Information: 119 Calories, 6 gm Protein, 6.
PAGE 31
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 35 Vegetables See the Vegetable Steaming Chart in the STEAMING CHARTS section of this Owner’s Manual for suggested cooking times and amounts. • Clean vegetables thoroughly before steaming. Cut off stems and peel and chop into uniform pieces if necessary. Keep in mind that smaller pieces steam faster than larger ones. • Quantity, quality, freshness and size/uniformity may all affect steaming times. Adjust steaming times as desired.
PAGE 32
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Spicy Chicken with Apples 1 ⁄2 pound thin sliced chicken breast (skinless, boneless) 1 ⁄4 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 ⁄4 teaspoon pepper Page 33 Serves 2 1 ⁄4 teaspoon chili powder 1 ⁄4 teaspoon cinnamon 1 teaspoon olive oil 2 tablespoons hot sauce 2 tablespoons sugar 1 red apple sliced thick 1. Mix together, salt, garlic powder, onion powder, pepper, chili powder, cinnamon, olive oil, hot sauce and sugar. 2.
PAGE 33
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 31 Descaling Salmon and Ginger with Leeks It is advised that you descale your Steamer after every 7 – 10 uses, or as needed to prevent mineral buildup on the Heating Elements and in the Steamer Base. Mineral buildup can cause longer steaming times and possibly affect the flavor of steamed foods.
PAGE 34
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 29 Dessert: USER MAINTENANCE INSTRUCTIONS Creamy Cheesecake Serves 4 1 3 ⁄4 cup graham cracker crumbs ⁄4 cup Eggbeaters® 1 cup fat-free ricotta 2 tablespoons lemon juice 8 ounces lite cream cheese 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 tablespoon graham 1 ⁄2 cup Splenda® blend for baking cracker crumbs 1 ⁄8 teaspoon salt 1. Sprinkle 1⁄4 cup graham cracker crumbs on bottom of the Cooking Bowl which fits into the Large Steamer Bowl. 2.
PAGE 35
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 27 8. Use protective oven mitts to remove the Lids and check the food for desired doneness. Press the ON/OFF button to shut off the Steamer – the red Power Light will turn off. If the food needs more steaming, replace the Lids and repeat steps 2-6 to reset the cooking time.
PAGE 36
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 25 Poached Pears Serves 4 2 pears, peeled, cored and cut in half lengthwise 1 ⁄3 cup white wine 1 ⁄3 cup port 1 ⁄4 cup Splenda® brown sugar blend for baking 2 cinnamon sticks 2 peppercorns 1 ⁄2 teaspoon vanilla extract 2 tablespoons lemon juice 1. Mix all ingredients together and place in the Cooking Bowl which fits in the Large Steamer Bowl. 2. Steam for about 20 to 30 minutes until pears are softened. Turn pears 1⁄2 way through cooking time. 3.
PAGE 37
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 23 2. To set the cooking time, press the BOWL SELECT Button until the desired Steamer Bowl is flashing in the Display (Figure 3). MORE RECIPES The following recipes were developed by our Test Kitchen for use in your Richard Simmons Steamer.
PAGE 38
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 21 Cauliflower Mash 1 medium head cauliflower, cut into flowerets Sauce 1 ⁄4 cup fat-free ranch salad dressing Garnish with 2 thinly sliced green onions Serves 6 1. Place the cauliflower into the Large Steamer Bowl. Set the Timer for 20 minutes. 2. Remove the cauliflower and place into a heat resistant bowl. Add the ranch dressing and mash with a hand mixer until light and fluffy. Garnish with onions.
PAGE 39
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 19 OPERATING INSTRUCTIONS Setting Up 1. Make sure that the Steamer is unplugged. Place the Steamer Base on a flat sturdy surface with adequate clearance. 2. Place the Steam Rings around the Heating Elements so that the end with the small hole faces down. 3. Using a spouted vessel, fill the Steamer Base with water until it reaches the Maximum Fill Line located on the inside of the Steamer Base (approximately 10 cups). 4.
PAGE 40
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 17 Shrimp with Tomato Sauce 1 pound medium shrimp, deveined 3 ⁄4 teaspoon dried basil 8 ounces mushrooms, halved or quartered if large 1 ⁄2 yellow onion, 1 inch cubes 1 red bell pepper, 1 inch cubes 1 green bell pepper, 1 inch cubes Serves 4 Sauce 6 tablespoons I Can’t Believe It’s Not Butter® 1 tablespoon minced garlic 32 ounces canned crushed tomatoes 11⁄2 tablespoons lemon juice 1 ⁄4 teaspoon red pepper 1 ⁄2 teaspoon dried basil 1 ⁄4 teaspoon marjo
PAGE 41
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 15 Getting To Know Your Richard Simmons EST7/EST7QVC/EST7 INF Electronic Steamer PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS Sweet and Sour Chicken Breast Dinner Serves 2 1 2 chicken breast halves, ⁄2 sliced green pepper, 1⁄2 inch thick boneless and skinless 4 ounces sliced mushrooms 1 seasoning salt ⁄2 cup fresh bean sprouts 1 cup brown rice 1 small can water chestnuts, drained 1 ⁄4 teaspoon salt 1 cup candied dried pineapple 11⁄4 cups water 3 tables
PAGE 42
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Classic Egg Salad with Dill Page 13 Serves 4 6 large hard boiled eggs, peeled and dices into 3/8 inch cubes 1 ⁄4 cup fat-free mayonnaise 2 tablespoons minced red onion 3 tablespoons chopped fresh dill 1 finely chopped celery rib 3 to 6 Claussen® chopped dill hamburger pickle slices 1 tablespoon ground mustard 1 clove garlic, minced 1 ⁄2 teaspoon salt red pepper flakes to taste I Can’t Believe It’s Not Butter® 8 slices whole wheat bread 1.
PAGE 43
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 11 10. Never plug the Food Steamer into the wall outlet until you snap the rings into position around the heating elements. Next, fill the Steamer Base with water and then place the Drip Tray inside the Steamer Base. 11. Avoid electric shock by unplugging the Steamer before washing. 12. To avoid steam burns, position the Lids’ Steam Vents towards the back of the unit during cooking. WARNING: Steam is hot and can cause burns.
PAGE 44
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 9 ADDITIONAL IMPORTANT SAFEGUARDS Rubs Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming. Seasons 2 to 4 pounds of food, depending on personal taste.
PAGE 45
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 7 IMPORTANT SAFEGUARDS Salmon Sauce Use with fish Dill Sauce Use with poultry or fish When using electrical appliances, basic safety precautions should always be followed including the following: 1 ⁄4 cup I Can’t Believe It’s Not Butter® 3 tablespoons all-purpose flour 11⁄2 cups skim milk 2 tablespoons white wine 2 tablespoons tomato paste 1 ⁄4 teaspoon dried thyme 1 clove garlic, minced 1 ⁄4 cup minced onion 1 1. Read all instructions. 2.
PAGE 46
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 5 To make the Fat-Free Sauce or Fruit Salsa, combine all the ingredients and refrigerate. Makes 21⁄2 cups of sauce.
PAGE 47
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 3 Hi! Herbs, Spices and Seasonings A long time a go I had a dream to steam. Now that dream has come true with Steam Heat™. Never before has a steamer been designed to do so much. With my three individually controlled steaming compartments you can steam anything from a snack or breakfast to a complete The art of using of herbs and spices in steaming offers you the chance to make tasty gourmet dishes.
PAGE 48
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 1 EST7/EST7QVC/EST7 INF LIMITED ONE YEAR WARRANTY Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable.