Hamilton Beach 36500 User Manual

840023600 STM U&C MECH 4/14/^ 11:27 AM Page 1

USE &CARE

Fbod Steamer
Rice Cookers

Customer Service Number

In U.S., call: 1-800-851-8900

(8:00 a.m.-6:00 p.m. Eastern Standard Time)

Keep this number for future reference!

840023600 STM U&C MECH 4/14/94 11:19 AM Page 2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precau
tions should always be followed, including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use pot holders when

removing cover or handling hot containers.

3. To protect against electrical shock, do not immerse

cord, plug, or base unit in water or other liquid.

4. Close supervision is necessary when appliance is

used by or near children.

5. Unplug from outlet when not in use. Unplug and
allow to cool before putting on or taking off parts,
and before cleaning.

6. Do not operate any appliance with a damaged cord
or plug, or after the appliance malfunctions or has
been damaged in any manner. Return appliance to
Hamilton Beach/Proctor-Silex, Inc. or to nearest
authorized service facility for examination, repair or
adjustment.

7. The use of accessory attachments not recommend

ed by Hamilton Beach/Proctor-Silex, Inc. may cause
injuries.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or
touch hot surfaces, including stove.

10. Do not place on or near a hot gas or electric burner,

or in a heated oven.

11 .Extreme caution must be used when moving an

appliance containing hot food, water, or other hot liq
uids.

12. To disconnect, remove plug from wall outlet.

13. Do not use appliance for other than intended use.

14. Lift and open cover carefully to avoid scalding, and

allow water to drip into steamer.

15. To reduce the risk of fire or electric shock, do not
remove bottom cover. No user-serviceable parts
inside. Repairs should be done by authorized service
personnel only.

SAVE THESE INSTRUCTIONS!

CONSUMER SAFETY INFORMATION

This appliance is intended for household use only.
To avoid an electrical circuit overload, do not use another high

wattage appliance on the same circuit with the steamer.
This appliance is equipped with a polarized plug. This type of

plug has one blade wider than the other. The plug will fit into an

electrical outlet only one way. This is a safety feature. If you are

unable to insert the plug into the outlet, try reversing the plug. If
the plug should still fail to fit, contact an electrician to replace the
obsolete outlet. Do not attempt to defeat the safety purpose of
the polarized plug.

This appliance has a short cord to reduce the hazards of becom

ing entangled or tripping over a longer cord. An extension cord

may be used if the electrical rating of the extension cord is equal
to or greater than the rating of the steamer. Use only an exten
sion cord rated 10 amperes or greater. Care must be taken to
arrange the extension cord so that it will not drape over the coun
tertop or tabletop where it can be pulled on by children or tripped

over.
There are no user-serviceable parts inside. Refer servicing to

qualified service personnel authorized by Hamilton Beach/

Proctor-Silex, Inc.

FOOD STEAMER RICE COOKER

-Cover

Cool-Touch
Base

840023600 STM U&C MECH 4/14/94 11:20 AM Page 4

PLEASE READ BEFORE FIRST USE

Before first use, wash cover, Rice Bowl, Vegetable Divider,
Vegetable Bowl, and Measuring Cup in hot soapy water. Rinse
and dry. Put 1 cup of hot soapy water in Reservoir and scrub with
a soft bristle brush. Rinse and dry.

Do not place unit on any surface or under or near any cabinet
which may be damaged by steam or water droplets.

HOW TO USE

STEAMER WITH SWITCH

Please use the Reset Switch Steaming Charts when using this
unit. This steamer is equipped with heating elements that auto
matically shut off when the unit boils dry. When the steamer is
first plugged in the Indicator Light may glow. This means the
heating element is on and heating. Simply wait about 30 seconds
and it will shut off automatically. The Reset Switch will not turn the
unit off. It must boil dry to shut off.

STEAMER WITH TIMER

Use Timer Steaming Charts when using this unit. The Reservoir
of this steamer is marked with LOW and HIGH water levels.
Check the Timer Steaming Charts to determine the level of
water needed for food to be cooked. This steamer is turned on
and off with a Timer. Like other manual Timers, TURN TIMER
PAST 15 MINUTES, THEN SET TO DESIRED TIME.

1.

Make sure unit is unplugged.

2.

Locate type of food to be steamed on Steaming Chart and
note amount of water needed.

3.

Pour recommended amount of water into Reservoir in the
Cool-Touch Base.

Assemble Steamer. To steam foods, use Vegetable Bowl. To
cook rice, use Vegetable Bowl and Rice Bowl.

5.

Place food into Vegetable Bowl or Rice Bowl. Cover.

6.

Plug unit into electrical outlet and push down the Reset

Switch or set Timer. The Indicator Light will come on.
When unit has boiled dry, or Timer rings, the Indicator Light
will go out and the unit will shut off. Take Cover off or food will
continue to cook.

8.

Unplug unit and let cool before emptying and cleaning.

DO NOT TURN UNIT ON WHEN DRY. ONLY OPERATE UNIT
WHEN FILLED WITH RECOMMENDED AMOUNT OF WATER.
WHEN FINISHED, UNPLUG FROM OUTLET.

IMPORTANT FACTS ABOUT STEAM COOKING

CAUTION: The accumulated

steam in this appliance can burn.
Use a hot pad and carefully open
cover to allow steam to escape
away from your body. Hold Cover
over unit to let moisture drip back
into steamer. Remove Rice Bowl or
Vegetable Bowl with hot pads.

Only water should be used in the Reservoir. Do not use wine,
broth or add seasoning to the water in the Reservoir.

All times given are for minimum cooking. Vegetables will be

tender-crisp. To cook longer, simply add more water. Cooking
time is affected by the amount of food, (1 cup versus 2 cups) and
by the size of the food (1 inch cubes of potatoes will cook more
quickly than 2 inch cubes of potatoes).

If the steamer has shut off and the food is not done, simply add
more water to the Reservoir and push the Reset Switch or set
Timer.

Seasoning of foods that are cooked in the Vegetable Bowl should
be done after steaming so that the seasonings will not come in
contact with the heating element and result in a burned odor or
flavor.

840023600 STM U&C MECH 4/14/94 11:20 AM Page 6

Once the unit has shut off and the food is cooked to desired
degree, remove the food. Otherwise the accumulated steam will
continue to cook the food. If the food to be cooked is ALMOST
done, put the Cover back on and let the accumulated steam and
heat continue to cook the food.

If the amount of food to be cooked is double that listed on the
chart, do not double cooking time. Increase cooking time by half.

WATER/TIME GUIDE - SWITCH MODEL

10

adapt your tavorite recipes, the following amounts ot water

and approximate steaming times can be used as a guideline for
the steamer with Reset Switch:

WATER MINUTES
V4 cup 3

% cup 7
% cup

1

cup

11

14

STEAMING CHART - SWITCH MODEL

FRESH VEGETABLES - SWITCH MODEL ONLY

VEGETABLE QUANTITY WATER MINUTES
Artichokes

Trim tips &
stem ends.

Asparagus Vsib.

Beans, green V2 lb. (2V2 cups)

Broccoli spears % lb.

Brussel sprouts
Trim ends &
cut X in stems.

Cabbage, cored
cut in eighths

Carrots, sliced V2 lb. (1 % cups)

1 lb
(2 medium)

1 lb.

1 lb. (5 cups) T/4 cups

1

lb.

% lb. (2 cups)

1

lb.(4cups)

1

head

1 lb. (3 cups) % cup

2V2

cups 35

% cup

^/4

cup

^/4

cup

V2 cup
% cup

^/4

cup

1

cup

1

cup

'/2

cup

7
11
11

17

7

11
11

14
14

7

11

FRESH VEGETABLES - SWITCH MODEL ONLY

VEGETABLE
Cauliflower, cored
Corn on cob
Peas, green,

shelled
Peppers, green

whole, seeded

Potatoes, red

quartered

Potatoes, white,

cut in % inch cubes.

Potatoes, sweet

halved lengthwise
Spinach

Squash, yellow
or zucchini, sliced

FROZEN VEGETABLES - SWITCH MODEL ONLY

All vegetables are the standard 9 -10 ounce package size, unless

otherwise noted.

VEGETABLE
Beans, green

Broccoli spears
Brussel sprouts
Carrots, sliced

I60 Z. bag

Cauliflower
Corn on Cob

4 (5 inch ears)
Corn, whole kernel
Mixed vegetables
Peas, green
Squash, sliced summer

QUANTITY WATER

1 head % cup 11

4 ears 1 cup
2 cups 1 cup 14

3-4

2 lbs. 1 cup 14

2 lbs. 1 '/4 cup

% lb.

(2 medium)

% lb. % cup 11

1 lb. 1 cup

V2 lb.

(3V2 cups)

WATER

1

cup 14

1

cup 14

^/4

cup

1

cup 14

1

cup 14

2

cups 28

1

cup

1

cup 14 ~ .

1

cup 14

^/4

cup

V2 cup

2 cups

'/2

cup

MINUTES

MINUTES

11

14

11

14

7

17

28

14

7

__ _

840023600 STM U&C MECH 4/14/94 11:21 AM Page 8

SEAFOOD AND FISH - SWITCH MODEL ONLY

To prepare shellfish, scrub the shells under running water. Shells
will open when done. However, clams, mussels and oysters will
open at different times during steaming. Watch during the last
half of recommended steaming time and carefully remove shells
as they open. Use tongs to remove the cooked shells and imme
diately replace cover. Shrimp turn pink when done and the flesh
is opaque white. They may be steamed in the shell or peeled.

SEAFOOD

Clams
Mussels
Oysters
Shrimp,

medium, in-shell

QUANTITY WATER MINUTES

1

dozen

1

pound

% dozen

1

pound

1

cup 12-15

Yi cup

1

cup 11-15

1

cup 11-15

FISH

Fillets \ - 'k inch thick
Steaks Y

^ AFTER STEAMING SEAFOOD OR FISH, IT IS VERY IMPORTANT

TO THOROUGHLY CLEAN THE STEAMER. WASH THE COVER,
VEGETABLE ROWLAND IN HOT, SOAPY WATER. RINSE, THEN

DRY. NEXT, UNPLUG THE BASE AND POUR ABOUT 2 CUPS

OF HOT, SOAPY WATER INTO THE RESERVOIR. SCRUB THE
SIDES, THE BOTTOM AND THE ELEMENT WITH A NON-ABRA
SIVE BRUSH OR PAD. RINSE WITH HOT WATER.

4-1

inch thick

’/2

pound

V2 -I pound

Y4 cup

1

cup

OTHER FOODS - SWITCH MODEL ONLY

MEAT

Hot Dogs
Boneless Chicken

Breasts

EGGS

Soft Cooked

Hard Cooked

QUANTITY WATER MINUTES

5-10 V2 cup

1

pound

1

to

8

1

to

10 2

1

cup

V2 cup

cups

__ __ _

10-12

11

14

7

14

7

28

COOKING RICE - SWITCH MODEL

DO NOT FOLLOW INSTRUCTIONS ON RICE PACKAGE.

To cook rice, pour recommended amount of water into Reservoir.

Place Vegetable Bowl into base. Place Rice Bowl into Vegetable

Bowl. PLACE DESIRED AMOUNT OF RICE AND WATER INTO

RICE BOWL Stir gently to mix. Cover and turn unit on.

There are many kinds of rice. Instructions are given for the most com
mon types. Please note that when cooking rice by steaming, different
amounts of water are added to the rice than called for on package direc
tions. Please use the amounts of rice and water listed below.

To change the recipe to suit individual taste, use less water for a firmer or
drier rice or more water for softer, moister rice. Change the amount of
water added to the Rice Bowl by 2 tablespoons at a time.

When rice is done, carefully remove cover, letting water on inside
of cover drip into Vegetable Bowl and not Rice Bowl. Remove

Rice Bowl and set on towel on counter. Use the towel to wipe

moisture from the outside of the Rice Bowl. Spoon rice into sen/­ing bowl and fluff with a fork.

COOKING RICE - SWITCH MODEL

SUGGESTED RICE QUANTITIES

HPEOFRICE TO YIELD RICE WATER

White (regular)

White
(converted,
parboiled)

Brown (regular)
Brown(converted,

parboiled)

1'/2 cups
3cups
5 cups

IV2CUPS

3cups
5 cups

3cups 1 cup
3cups

COMBINE IN RICE BOWL I

’/2 cup %cup

1 cup 1’/4 cups

1^/3 cups 2 cups

V2CUP 2/3 cup
1 cup 12/3 cups

1Y4CUP 2V2 cups

1V4CUPS 4 cups

1 cup T/4CUPS

WATER IN
RESERVOIR

IY4CUPS 28

2V4CUPS 35

4 cups 60

2'/2Cups

3cups
4 cups 60

4 cups

TIME IN
MINUTES

42
47

60
60

Place eggs in egg holders molded into
bottom of Vegetable Bowl. If cooking
more than four at one time carefully
place remaining eggs around edge of
Vegetable Bowl.

840023600 STM U&C MECH 4/14/94 11:21 AM Page 10

a

STEAMING CHART - TIMER MODEL

To steam foods, pour water into Reservoir up to recommended
water level. Set Vegetable Bowl in base. Place food into bowl.
Cover and set Timer. REMEMBER: Turn Timer past 15 then set

to desired time.

FRESH VEGETABLES - TIMER MODEL ONLY

VEGETABLE

Artichokes, Trim
tips & stem ends.

Asparagus

Beans, green % lb. (2V2 cups) Low 15

Broccoli spears

Brussel sprouts

Trim ends &
cut X in stems.

Cabbage; cored &
cut into eighths.

Carrots, sliced

Cauliflower, cored
Corn on cob

Peas, green,

shelled
Peppers, green

whoW. seeded

Potatoes, red

quartered

Potatoes, white,

% inch cubes

Potatoes, sweet

halved lengthwise
Spinach t lb. Low

Squash, yellow
or zucchini, sliced

QUANTITY

1

lb.

(2

medium)

% lb.

1

lb. Low 15

1 lb. (5 cups)

’/2

lb.

1

lb. Low

% lb. (2 cups)
1 lb. (4 cups) Low 17

1

head

V2 lb. {1V2 cups)
1 lb. (3 cups) Low

1

head

4 ears Low 17

2

cups

3-4 Low

2

lbs Low 17

2 lbs., (7 cups) Low

3/4

lb.

(2 medium)

1

lb. Low 17

V2 lb. (3V2 cups) Low

WATER LEVEL MINUTES

Low

Low

Low
Low

Low

Low 17

Low

Low

Low 17

Low

35

15
15

15
15

20

29

15

11

11

20
11

11

11

FROZEN VEGETABLES - TIMER MODEL ONLY

All vegetables are the standard 9-10 ounce package size, unless

otherwise noted.

VEGETABLE

Beans, green
Broccoli spears
Brussel sprouts
Carrots, sliced

16-oz. bag
Cauliflower
Corn on Cob

4 (5 inch ears)
Corn, whole kernel
Mixed vegetables
Peas, green
Squash, summer, sliced

WATER LEVEL

Low
Low
Low 15
Low 17

Low
Low 29

Low
Low
Low
Low 15

SEAFOOD AND FISH - TIMER MODEL ONLY

To prepare shellfish, scrub shells under running water. Shells will
open when done. Clams, mussels and oysters will open at differ
ent times during steaming. Watch during last half of recommend
ed steaming time and carefully remove shells as they open. Use
tongs to remove cooked shells and immediately replace Cover.
Shrimp turn pink when done and flesh is opaque white. They
may be steamed in the shell or peeled.

SEAFOOD

Clams
Mussels
Oysters
Shrimp,

medium, in shell

FISH

Fillets V4-V2 inch thick
Steaks Y4-I inch thick
AFTER STEAMING SEAFOOD OR FISH, IT IS VERY IMPORTANT TO

THOROUGHLY CLEAN STEAMER. WASH COVER,AND

VEGETABLE BOWL IN HOT, SOAPY WATER. RINSE, DRY. UNPLUG

BASE, THEN POUR 2 CUPS OF HOT, SOAPY WATER INTO
RESERVOIR. SCRUB SIDES, BOTTOM AND ELEMENT WITH A
NON-ABRASIVE BRUSH OR PAD. RINSE WITH HOT WATER.

QUANTITY WATER LEVEL

1

dozen

1

pound

’/2

dozen Low

1

pound Low

QUANTITY

V2 pound
V

2

- lib.

Low
Low

WATER LEVEL MINUTES

Low
Low 17

__

MINUTES

17
17

17

17
17
17

_______

MINUTES

15-20

15-17
15-20
15-20

15

840023600 STM U&C MECH 4/14/94 11:23 AM Page 12

OTHER FOODS - TIMER MODEL ONLY COOKING RICE - TIMER MODEL ONLY

MEAT QUANTITY WATER LEVEL

Hot Dogs 5-10
Boneless Chicken

Breasts

1 pound

Low 11

Low 17

EGGS

Soft Cooked
Hard Cooked

1 -8
1 -10

Place eggs in egg holders molded into
bottom of Vegetable Bowl. If cooking
more than four at one time carefully
place remaining eggs around edge of

Vegetable Bowl.

Low
Low

MINUTES

8

29

SUGGESTED RICE QUANTITIES

TYPE OF RICE
White (regular)

White

(converted,

parboiled)
Brown (regular)

Brown (converted,
parboil^)

TO YIELD RICE

1

'4 cups
3cups
5 cups

1

'4 cups
3cups
5 cups P/tCUp

3cups
3cups

COMBINE IN RICE BOWL WATER

WATER

'4 cup % cup Low 30

1

cup p/tcups High 38

P4cups

'4 cup

1

cup P4cups High 50

1

cup

1

cup

2

cups High 60

^/зCUp High 45

2'4 cups

1’/ 4

cups

1

'/icups

HOW TO USE TWO BOWLS

The basic instructions on HOW TO USE do not change. The cook
ing times or water needed do not change. The only difference is
the set up of the unit.

COOKING RICE - TIMER MODEL

DO NOT FOLLOW INSTRUCTIONS ON RICE PACKAGE.

To cook rice fill Reservoir to recommended water level mark. Place
Vegetable Bowl into base. Place Rice Bowl in Vegetable Bowl. PLACE

DESIRED AMOUNT OF RICE AND WATER INTO RICE BOWL Stir

gently to mix. Cover and set Timer according to instructions. REMEM

BER: Turn Timer past 15 then set to desired time.

There are many kinds of rice. Instructions are given for the most com

mon types. Please note that when cooking rice by steaming, different

amounts of water are added to the rice than called for on package direc
tions. Please use the amounts of rice and water listed on the chart.

To change the recipe to suit individual taste, use less water for a firmer or
drier rice or more water for softer, moister rice. Change the amount of
water added to the Rice Bowl by 2 tablespoons at a time.

When rice is done, carefully remove cover, letting water on inside of
cover drip into Vegetable Bowl and not Rice Bowl. Remove Rice Bowl
and set on towel on counter. Use the towel to wipe the moisture from the
outside of the Rice Bowl. Spoon rice into serving bowl and fluff with a
fork.

LEVEL

High 60
High

High 60

Cover

Clear Bowl

White

"Vegetable

Bowl

Cool-Touch.
Base

TIME IN
MINUTES

60

840023600 STM U&C MECH 4/14/94 11:25 AM Page 14

Note: The Clear Bowl should only be used on top of the white

Vegetable Bowl.

If steaming two different vegetables (or four vegetables using the
Vegetable Dividers), the order of assembly would be:

1. Pour water into the Reservoir.

2. Place food in white Vegetable Bowl and place bowl in unit.

3. Place food in Clear Bowl and set Clear Bowl on top of

Vegetable Bowl. Cover. Push down the RESET switch.

If cooking two bowls of rice, follow these instructions:

1. Pour water into the Reservoir.

2. Set white Vegetable Bowl in unit.

3. Combine rice and water in Rice Bowl and set in white

Vegetable Bowl.

4. Place Clear Bowl on top of white Vegetable Bowl.

5. Combine rice and water in second Rice Bowl and set Rice

Bowl in Clear Bowl. Cover. Push down RESET switch.

Rice requires a longer cooking time than most vegetables. If

steaming vegetables in one bowl and rice in another, follow this

procedure:

1. Pour amount of water to cook rice into the Reservoir. You will

need to manually time when to add the vegetables.

2. Set white Vegetable Bowl into unit.

3. Combine rice and water in Rice Bowl. Set in white Vegetable

Bowl.

4. Cover. Push down RESET switch.

5. Based on total rice cooking time, determine when to add veg
etables. See Example that follows.

6. When time to add vegetables, have vegetables ready in the

Clear Bowl.

7. USE CAUTION. STEAM CAN BURN. Carefully remove cover

and set Clear Bowl on top of white Vegetable Bowl. Replace
cover. Both rice and vegetables should be ready at the same

time.

Example: If total rice cooking time is 35 minutes and vegetables
require 11 minutes of steaming, the vegetables should be added

24 minutes after starting the rice. Both should be ready at the
same time.

VEGETABLE PARTITION - ALL MODELS

TO STEAM TWO VEGETABLES
AT SAME TIME USE VEG

ETABLE DIVIDER AS ILLUS

TRATED BELOW.

If vegetables do not have same
length steaming time, place
longer cooking vegetables in

first. Begin steaming process,
then add second vegetable.

TO REHEAT BREADS

Pour % cup water in Reservoir. Cover and let unit begin to steam,
about 4 minutes. Meanwhile, place bread to be reheated in
Vegetable Bowl. Once unit begins to steam, remove cover and place
Vegetable Bowl onto base. Cover. Let steam until heated (just a few

minutes).

CLEANING

1. Unplug steamer and let cool.

2. Wash Cover, Rice Bbowl, Vegetable Bowl and Vegetable Bowl

Divider, in hot, soapy water. Rinse and dry. Or wash in top rack of
dishwasher.

3. Pour hot, soapy water into Reservoir. Scrub with a plastic brush or

non-abrasive scouring pad. Rinse with hot water.

4. Reassemble steamer for storage.

TO CARE FOR HEATING ELEMENT

After a period of time, the heating element may become discol
ored. Follow this cleaning procedure to remove the residues that

have built up on the element.

1. Make sure unit is unplugged.

2. Pour % cup white vinegar and 1 cup water into Reservoir. Do
not use any other steamer parts. Do not cover. Turn steamer
ON and bring to a boil then unplug unit to turn off.

3. Let cool for about 15 minutes, then pour out vinegar/water —

mixture.

4. Pour in hot, soapy water and scrub element with plastic brush.

5. Rinse with hot water and let dry.

840023600 STM U&C MECH 4/14/i 11:27 AM Page 16

TWO YEAR LIMITED WARRANTY

Hamilton Beach/Proctor-Silex, Inc. warrants this appliance to be
free from defects in material and workmanship for a period of
two (2) years from the date of original purchase, except as
noted. There is no warranty with respect to the following, which
may be supplied with this appliance: glass parts, glass contain
ers, cutter/strainer, non-stick soleplate and/or non-stick cooking
surfaces. This warranty does not cover damage from abuse,
neglect, use for commercial purposes, or any other use not
found in the printed directions. HAMILTON BEACH/PROCTOR­SILEX, INC. DISCLAIMS ALL RESPONSIBILITY FOR CONSE
QUENTIAL DAMAGES OR INCIDENTAL LOSSES CAUSED BY
USE OF THIS APPLIANCE. Some states or provinces do not
allow this exclusion or limitation of incidental or consequential
losses, so the foregoing disclaimer may not apply to you. If you
have a claim under this warranty, DO NOT RETURN THE
APPLIANCE TO THE STORE! Please call our CUSTOMER SER
VICE NUMBER. (For faster service please have model number
ready for operator to assist you.)

In the U.S.:
In Canada:

This warranty gives you specific legal rights, and you may also
have other legal rights which vary from state to state or province
to province.

1-800-851-8900
1-800-267-2826

Customer Service Number

In U.S., call: 1-800-851-8900

(8:00 a.m.-6:00 p.m. Eastern Standard Time)

Keep this number for future reference!

Hamilton Beach/Proctor-Silex, Inc.

840023600

Washington, North Carolina 27889