Kambrook Ezy-Steam KS200 Instruction Booklet

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Kambrook - Australia

Building 2, Port Air Industrial Estate 1A Hale Street Botany NSW 2019 Australia Customer Service Line 1300 139 798 Customer Service Fax 1800 621 337

www.kambrook.com.au

Due to continual improvement in design or otherwise, the product you purchase may differ slightly from the illustration in this book. Issue A13

Kambrook - New Zealand

Private Bag 94411 Botany, Manukau Auckland 2163 New Zealand Customer Service Line/ Spare Parts 0800 273 845 Customer Service Fax 0800 288 513

www.kambrook.co.nz

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Instruction Booklet

Ezy-Steam

Food Steamer

KS200

Page 3

Important

Please retain your instruction book for future use.

In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 0800 273 845 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au or www.kambrook.co.nz

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Contents

Kambrook Recommends p4 Safety First

Your Kambrook Ezy-Steam p6 Food Steamer

Operating Your Kambrook p7 Food Steamer

Care, Cleaning and Storage p9

Kambrook Food Steamer p10 Steaming Chart

Reci pes p15

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Kambrook Recommends Safety First

IMPORTANT: Please retain your instruction book for future use.

At Kambrook, we believe that safe performance is the ﬁrst priority in any consumer product, so that you, our valued customer can conﬁdently use and trust our products. We ask that any electrical appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions.

Important Safeguards For Your Kambrook Ezy-Steam Food Steamer

• Carefully read all instructions before operating the food steamer for the ﬁrst time and save for future reference.

• Remove and safely discard any packaging material and promotional labels before using the food steamer for the ﬁrst time.

• To eliminate a choking hazard for young children remove and safely discard the protective cover ﬁtted to the power plug of this food steamer.

• When unpacking the food steamer, check to see you have received all the items listed in the parts list, before discarding the packaging.

• Do not place the food steamer near the edge of a bench or table during operation. Ensure that the surface is level, clean and free of water and other substances.

• Always operate the food steamer on a stable and heat resistant surface.

• Do not operate the food steamer on a sink drain board.

• Do not operate the food steamer on an incline plane. Do not operate the food steamer unless the element is fully immersed. Do not move while the food steamer is switched on.

• Always ensure the food steamer is properly assembled before use. Follow the instructions provided in this book.

• Use the removable steamer basket and other steaming accessories supplied with the food steamer. Do not use any other steamer basket or steaming accessories on the food steamer base.

• Do not use a damaged or dented steamer basket. If damaged or dented, replaced steamer basket before using.

• Only use clean tap water in the food steamer’s water reservoir. Do not use wine, stock or other liquid.

• Ensure the removable food steamer basket is correctly positioned on the food steamer base before you commence cooking.

• Never plug in or switch on the food steamer without having the steamer basket and lid placed on food steamer base.

• When positioning the lid on a steamer basket ensure the steam vent on the lid faces toward the rear of the food steamer. Lift and remove the lid carefully to avoid scalding from escaping steam.

• Do not place anything, other than the lid and food steamer basket, on top of the food steamer when assembled, when in use and when stored.

• Do not touch hot surfaces; use the handle for lifting and carrying the food steamer and use oven mitts to remove the lid, steamer basket, rice/sauce cooking bowl.

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• Do not place food or liquid other than water in the food steamer base. Only the steamer baskets, rice/sauce cooking bowl are designed to contain food.

• Do not place any part of the food steamer in a gas, electric or microwave oven or on a hot gas or electric burner.

• Never operate the food steamer without water in the food steamer water reservoir.

• Extreme caution must be used when the food steamer contains hot food and liquids.

• The temperature of accessible surfaces will be high when the food steamer is operating and for some time after use.

• Avoid unnecessary removal of the lid and steamer baskets during cooking, as steam surrounding the food will escape.

• Do not leave the food steamer unattended when in use.

• Do not use chemicals, steel wool, metal scouring pad or abrasive cleaners to clean the outside of the food steamer housing or steamer basket as these can damaged the housing or the steamer basket.

• To prevent damage to the Food steamer do not use alkaline cleaning agents when cleaning, uses a soft cloth and mild detergent.

• Do not store the food steamer with water in the water reservoir. Always empty the reservoir after use.

• Keep the food steamer clean. Follow the cleaning instructions provided in this book.

Important Safeguards For All Electrical Appliances

• Fully unwind the power cord before use.

• Connect only to a 230V or 240V power outlet.

• Do not let the power cord hang over the

edge of a bench or table, touch hot surfaces or become knotted.

• To protect against electric shock, do not immerse the power cord, power plug or appliance in water or any other liquid or allow moisture to come in contact with the part, unless it is recommended in the cleaning instructions.

• The appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

• Children should be supervised to ensure that they do not play with the appliance.

• It is recommended to regularly inspect the appliance. To avoid a hazard, do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorized Kambrook service centre for examination and / or repair.

• Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre

• This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors.

Misuse may cause injury.

• The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice.

• Always turn the appliance to the OFF position, switch off at the power outlet and unplug at the power outlet when the appliance is not in use.

• Before cleaning, always turn the appliance to the OFF position, switch off at the power outlet, unplug at the power outlet and remove the power cord, if detachable, from the appliance and allow all parts to cool.

• Do not place this appliance on or near a heat source, such as hot plate, oven or heaters.

• Position the appliance at a minimum distance of 20cm away from walls, curtains and other heat or steam sensitive materials and provide adequate space above and on all sides for air circulation.

WARNING: Do not operate the food steamer on an incline plane. Do not operate the food steamer unless the element is fully immersed. Do not move while the food steamer is switched on.

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Your Kambrook Ezy-Steam Food Steamer

1. 60 minute timer with auto off and

sounding bell

2. Power ‘On’ indicator light

3. 3 litre steamer basket

4. 2 litre steamer basket

5. Lid

6. Liquid collection container

7. Water reservoir

Not Shown

• Element protection cover

• Rice/sauce cooker bowl

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Operating Your Kambrook Food Steamer

Before First Use

Remove and safely discard all packaging material and promotional labels from the food steamer.

Wash the removable steamer bowls, rice/sauce bowl, lid and liquid collection tray in warm soapy water, rinse and dry thoroughly. Also wipe the inside of the water reservoir before using the food steamer for the ﬁrst time.

WARNING: Only use clean tap water in the food steamer’s water reservoir. Do not use wine, stock or other liquid.

Using Your Kambrook Food Steamer

Remove the lid, steamer baskets and liquid collection tray from the steamer base and ensure that the element protection cover is correctly positioned over the heating element by aligning the three holes in the element protection cover with the three protruding nubs around the element and push on until the cover is ﬁrmly in place (see Fig. 1).

“LO FILL”

“HI FILL

”

Fig. 1

Pour clean tap water into the water reservoir, up to the maximum marking ‘HI FILL’ found on the inside of the water reservoir. If you are cooking for a long period of time, ensure that the water level does not fall below the minimum ‘LO FILL’ mark. During operation, extra water can be poured into the water reservoir through the easy to ﬁll water spouts at either end of the liquid collection tray.

Place the liquid collection container into position on top of the steamer base.

Prepare The Food Steamer And Food As Follows:

One Layer Cooking:

1. Insert the large 3L steamer basket

into position on top of the liquid collection container.

2. Place the food into the

steamer basket.

3. Cover with lid.

NOTE: The large (3-litre) bowl must be used if steaming in only one bowl; the smaller bowl can be added during the steaming process for food that needs less steaming time.

WARNING: Ensure the removable food steamer basket is correctly positioned on the food steamer base before you commence cooking.

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Two Layer Cooking:

1. Insert the large 3L steamer basket

into position on top of the liquid collection container.

2. Place the food into the 3L steamer basket.

3. Insert the smaller 2L steamer basket on top of the larger steamer basket.

4. Place the food into the 2L steamer basket.

5. Cover 2L steamer basket with lid.

WARNING: When inserting the lid into position on a steamer basket ensure the steam vent on the lid faces toward the rear of the food steamer. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam.

NOTE: Denser foods or foods that take longer to cook should be placed in the lower steamer basket as this gets a higher concentration of steam. Also, foods such as meat or chicken should be placed on the lower steamer basket to avoid juices dripping onto foods below.

NOTE: The Rice/Sauce Cooking Bowl can be placed into a steamer basket for cooking/ steaming food as described in steaming charts and recipes.

6. Plug the power cord into a 230V or

240V power outlet and switch on.

7. Turn the timer dial to the desired cooking time - this will activate the steamer base and the ‘POWER’ indicator light will illuminate. Steaming will start within 30 seconds. When cooking time has elapsed and the timer dial has counted down, the food steamer will switch off, a bell will sound and the ‘POWER’ indicator light will go out.

8. Dismantle the steamer baskets to remove the cooked food, taking care as lid, steamer baskets, steam and water condensation will be very hot.

9. Switch off at the power outlet and unplug the power cord.

WARNING: Avoid unnecessary removal of the lid and steamer baskets during cooking, as steam surrounding the food will escape.

WARNING: Do not touch hot surfaces; use the handle for lifting and carrying the food steamer and use oven mitts to remove the lid, steamer basket, rice/sauce cooking bowl.

10. Allow the steamer base and

liquid collection container to cool before dismantling, discarding liquid and cleaning.

Operating Your Kambrook Food Steamer continued

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Care, Cleaning and Storage

Always switch the power off at the power outlet and unplug the power cord of the food steamer and allow the steamer base and liquid collection container to cool down before disassembling and cleaning.

Wash the lid, steamer baskets, rice/ sauce cooking bowl, liquid collection container and element protection cover in warm soapy water, rinse and dry thoroughly.

Discard the remaining water in the water reservoir and wipe the interior and exterior of the steamer base with a damp cloth and dry thoroughly.

Do not place any part of the steamer, including steamer baskets, lid and rice/sauce cooking bowl, in a dishwasher.

Do not use abrasive cleaners, steel wool or scouring pads as these can damage the surface of the steamer and the element.

The steamer body can be wiped over with a damp cloth and dried.

Mineral deposits may accumulate on the heating element. It is recommended to descale the steamer regularly to prolong the life of your appliance.

Prepare a de-scaling solution by mixing 2 cups of water and 1 tablespoon of lemon juice or white vinegar.

Pour the de-scaling solution into the water reservoir; insert the liquid collection container then a steamer basket with lid on top. Turn the timer dial to approximately 15 minutes and allow steam to circulate. Allow the steamer and liquid to cool before dismantling for cleaning. If excess scale build-up still remains, repeat the process.

NOTE: If food with strong odour, such as ﬁsh, has been steamed, the above procedure can be followed with steamer baskets and rice/sauce cooking bowl in position to ensure the odour is not transferred when next used for steaming.

CAUTION : Do not immerse steamer base, power cord or power plug in water or any other liquid as this may cause electrocution.

WARNING: Do not use chemicals, steel wool, metal scouring pad or abrasive cleaners to clean the outside of the food steamer housing or steamer basket as these can damaged the housing or the steamer basket.

WARNING: To prevent damage to the food steamer, do not use alkaline cleaning agents when cleaning, uses a soft cloth and mild detergent.

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Kambrook Food Steamer Steaming Chart

All recipes and information provided in steaming charts rely on the preceding assembly instructions being followed, for example, the element protection cover should be placed over heating element, the water reservoir ﬁlled with water to the ‘HI FILL’ maximum level, the liquid collection container inserted onto the steamer base then steamer basket/s and lid are then placed on top. The rice/sauce cooking bowl can be utilised when required.

Vegetables

1. Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.

Type/Vegetable Weight/Size Approx. Cooking Time

Asparagus spears 2 bunches 15 minutes

Artichokes whole 3 to 4 25-30 minutes

Beans, cut or whole 250g – 500g 10-12 minutes

Beetroot, cleaned, trimmed 1 bunch (approx 4) 30-35 minutes

Broccoli, ﬂorets 500g 10-12 minutes

Bok Choy 350g 5-7 minutes

Brussel Sprouts 500g 12-14 minutes

Cabbage, cut into wedges 500g 10-12 minutes

Capsicums, trimmed,sliced 3 or 4 8-9 minutes

Carrots, sliced 500g 12-14 minutes

Cauliﬂower, ﬂorets 500g 12-14 minutes

Celery, thickly sliced 250g-500g 10 minutes

Corn, whole 3 10 minutes

2. Smaller, even-sized pieces of vegetables will steam faster than larger pieces.

3. Estimated steaming times are listed in chart below however the freshness, quality and size of the food, as well as personal preference, will effect how quickly ingredients will take to steam. Adjust water amounts and cooking times as desired.

4. Steaming time will decrease slightly if steaming smaller portions.

5. If steaming vegetables that have been frozen always separate and stir once during steaming.

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Type/Vegetable Weight/Size Approx. Cooking Time

Eggplant, thickly sliced 500g 12 minutes

Mushrooms 500g 8-9 minutes

Onions, peeled, sliced 250g 10 minutes

Parsnips, trimmed, sliced 500g 8-10 minutes

Peas, shelled 250g 4-5 minutes

Potatoes, peeled, quartered 1kg 20-25 minutes

Potatoes, whole chats 1kg 35 minutes

Pumpkin, peeled chunks 500g 20-25 minutes

Snow Peas 250g 4-5 minutes

Spinach (English) 250g 6-7 minutes

Spinach (Silver Beet) 250g 8-9 minutes

Squash, whole baby 500g 10-12 minutes

Sweet Potatoes,1.5cm slices 500g 12-15 minutes

Turnips/Swedes, quartered 500g 20-25 minutes

Zucchini, thickly sliced 500g 5-6 minutes

All frozen vegetables 500g 7-9 minutes

Rice, Grains And Cereals

To cook rice in the Kambrook Food Steamer, follow these simple suggestions:

1. Wash rice in a ﬁne sieve under cold running water until rice water runs clear. Drain well.

2. Place measured rice and water quantities into the rice/sauce cooking bowl.

3. Place the rice/sauce cooking bowl into a food steamer basket.

4. Cover with the lid and turn the timer dial to the required steaming time.

5. To produce ﬁrmer rice, slightly decrease the water speciﬁed in the rice cooking chart.

6. To produce softer rice, slightly increase the water quantity and cook a little longer.

7. Rice may be seasoned with salt, pepper or butter after steaming.

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Variety Method Approx. Cooking Time

Oats 1 cup oats with 2 cups

water into rice/sauce cooking bowl

15 minutes

Cracked Wheat 1 cup cracked wheat with 1

½ cups of water. Place into rice/ sauce cooking bowl

12-13 minutes

Grains And Cereals

Variety Cups Of Rice Cups Of Water Approx. Cooking

Time

Brown: med grain ½ cup 1 cup 55-60 minutes

Brown: long grain 1 cup 2 cups 60 minutes

Wild Rice ½ cup 1 cup 60 minutes

White: Long Grain, Basmati, Jasmine

1 cup 1½ cups 25 minutes

White: Med Grain 1 cup 1½ cups 25-30 minutes

Kambrook Food Steamer Steaming Chart continued

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Seafood

1. Steaming guidelines in the chart below are for fresh and fullythawed seafood.

2. Frozen seafood should be completely thawed before steaming.

3. Always clean and prepare fresh seafood and ﬁsh before steaming.

Variety Weight/Size Approx. Cooking Time

Crab, whole 350g 15 minutes

Fish, whole 400g 10 minutes

Fish Fillets 250g 6-7 minutes

Cutlets 500g 7-8 minutes

Lobster tails 2 15-20 minutes

Mussels 500g 5-6 minutes

Octopus, baby 500g 10-12 minutes

Oysters on shell 6 6-7 minutes

Prawns, shelled 300g 5-6 minutes

Scallops on shell 6 4-5 minutes

Vongole, pippies 500g 5 minutes

4. Most seafood cooks very quickly. Steam in small portions or in amounts as speciﬁed below in chart.

5. Fish ﬁllets can be steamed in steamer baskets, however to retain juices cook ﬁsh in rice/ sauce cooking bowl, however cooking times will be longer

6. Adjust steaming times according to various textures and sizes.

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Meat And Poultry

1. Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry.

2. Frozen meat and poultry should be completely thawed before steaming.

3. Always clean and prepare fresh meat and poultry before steaming. It is recommended to remove any fat and skin from the poultry and fat and gristle from meat before steaming.

Other Foods

Variety Weight/Size Pieces Approx. Cooking Time

Beef, Hamburgers 500g 17-17 minutes

Beef, Meatballs 500g 13-15 minutes

Chicken, Whole 1.3kg 60 minutes

Chicken, pieces 1kg 30-35 minutes

Chicken Breast Fillets 500g 20 minutes

Hot Dogs 500g 7-8 minutes

Sausages, thin 500g 12-14 minutes

Variety Weight/Size Pieces Approx. Cooking Time

Asian Dumplings/Gow Gees, frozen

250-500g 15-20 minutes

Asian Pork Buns, frozen 4 20 minutes

Mini Dim Sims, frozen 250g 18-20 minutes

Tofu, whole 300g 7-8 minutes

NOTE: When heating softer style tofu use the rice/sauce cooking bowl.

4. Whole chickens and roasts can

be steamed but for smaller cuts choose even size pieces for more even cooking.

5. Arrange the smaller pieces of meat or poultry in a single layer.

6. Steam until the meat or poultry is well done. Pierce the thickest part of the poultry or roast with a meat thermometer, knife, or skewer to check that the centre is cooked and juices run clear.

Kambrook Food Steamer Steaming Chart continued

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Recipes

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Recipes

Potato Salad

Serves 4-6

800g new potatoes 1 medium Spanish onion, peeled and

ﬁnely chopped ¾ cup thinly sliced celery 150g salami, ﬁnely chopped 2 tablespoons freshly snipped chives

Dressing:

¾ cup mayonnaise 2 tablespoons light sour cream 1½ tablespoons lemon juice Freshly ground black pepper, optional Salt, optional

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Place potatoes in a single layer into

the steamer basket and cover with lid.

TIP: If more steaming space is required for the potatoes, insert a second steamer basket, insert food and cover with lid.

Turn timer dial to 25 minutes. Adjust for shorter or longer cooking time as required.

4. Remove potatoes when cooked,

allow to cool then cut into halves or quarters. Combine with onion, celery, salami and chives.

5. Combine mayonnaise, sour cream

and lemon juice, season to taste with pepper and salt if desired. Pour dress over potato mixture and mix lightly to coat.

6. Serve with green salad and

barbecued meats.

Warm Green Bean And Mushroom Salad

Serves 4-6

400g baby green beans, trimmed and cut in half

200g button mushrooms

Dressing:

2 tablespoons balsamic vinegar ¼ cup olive oil 2 teaspoons grain mustard 1 teaspoon white sugar Freshly ground black pepper, optional Salt, optional

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Layer beans into the steamer basket

and cover with lid.

3. Turn timer dial to 10 minutes. After

7 minutes of cooking remove lid, insert a second steamer basket, layer mushrooms into basket, cover with lid and continue cooking for remaining 3 minutes. Adjust for shorter or longer cooking time as required.

4. Remove beans and mushrooms

when cooked and place into a serving bowl.

5. Place dressing ingredients into a

screw-top jar and shake to combine. Pour dressing over beans and mushrooms. Toss to coat.

6. Serve with a selection of sliced

deli meats.

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Sesame Pumpkin

Serves 4

600g pumpkin, peeled and cut into 3cm pieces

Dressing:

1 tablespoon peanut oil 2 tablespoons toasted sesame seeds 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon soy sauce

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Place pumpkin into the steamer

basket and cover with lid.

3. Turn timer dial to 12-15 minutes. Adjust

for shorter or longer cooking time as required.

4. Remove pumpkin when just cooked

and place into a serving dish.

5. Place dressing ingredients into a

screw-top jar and shake to combine. Pour dressing over pumpkin. Toss to coat.

6. Serve as a vegetable

accompaniment.

Chicken Risotto

Serves 4

250g chicken breast ﬁllets 1 tablespoon butter 1 brown onion, peeled and

ﬁnely chopped 2 cloves garlic, peeled and crushed 2 cups/500ml chicken stock 1 cup Arborio rice ¼ cup freshly chopped mixed herbs

1. Freshly ground black pepper, optional

2. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

3. Place chicken into the steamer basket

and cover with lid.

4. Turn timer dial to 20-25 minutes.

Adjust for shorter or longer cooking time as required.

5. Remove chicken when cooked and

slice thinly. Set aside and keep warm.

6. Heat butter in a saucepan and sauté

the onion and garlic, add the stock, cover with lid and bring to the boil.

7. Place rice into the rice/sauce cooking

bowl and pour hot stock mixture over the rice. Carefully insert the rice/sauce cooking bowl into the steamer basket and cover with lid.

8. Turn timer dial to 40 minutes or until

rice is cooked and liquid is absorbed. Add a little extra stock or water to the rice if required during cooking. Adjust for shorter or longer cooking time as required.

9. At the end of cooking, carefully

remove the rice/sauce cooking bowl, stir herbs through rice and season to taste. Serve with sliced chicken breast.

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Dim Sims With Citrus Thai Sauce

Serves 4

2 x 250g packets frozen mini dim sims

Dipping Sauce:

¼ cup fresh lemon juice 2 tablespoons ﬁsh sauce 1 tablespoon sweet Thai chilli sauce 1 tablespoon ﬁnely chopped coriander

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Layer dim sims into the steamer basket

and cover with lid.

3. Turn timer dial to 10 minutes. Adjust

for shorter or longer cooking time as required.

4. Combine dipping sauce ingredients

and place into a small serving bowl.

5. Remove dim sims when cooked

and place onto a serving platter accompanied with the bowl of dipping sauce.

Pesto Rice

Serves 4

1 cup uncooked white rice 1 brown onion, peeled and ﬁnely

chopped 1 cup/325ml cups water 1 tablespoon pesto sauce ¼ teaspoon salt

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Place rice into the rice/sauce cooking

bowl and stir in remaining ingredients. Carefully insert the rice/sauce cooking bowl into the steamer basket and cover with lid.

3. Turn timer dial to 30 minutes. Add a

little extra water to the rice if required during cooking. Adjust for shorter or longer cooking time as required.

4. At the end of cooking, carefully

remove the rice/sauce cooking bowl and stir rice.

5. Serve as an accompaniment.

Page 20

Tomato And Basil Ravioli

Serves 4

375g fresh ravioli pasta 1 cup spicy Italian pasta cooking sauce 1 tablespoon ﬁnely chopped basil Freshly ground black pepper, optional Freshly grated Parmesan cheese

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Layer ravioli into the steamer basket

and cover with lid.

3. Turn timer dial to 15 minutes.

4. Combine sauce, basil and pepper in

the rice/sauce cooking bowl.

5. At the end of 15 minutes cooking

time, remove the lid, insert a second steamer basket, then carefully insert the prepared rice/sauce cooking bowl, cover with lid and turn the timer dial to 15 minutes. Adjust for shorter or longer cooking time as required.

6. Remove ravioli when cooked and the

sauce is heated. Place ravioli into a serving bowl, pour sauce over and toss to coat.

7. Serve ravioli sprinkled with

Parmesan cheese.

Honey Soy Chicken

Serves 4-6

1kg chicken drumsticks (approximately 6 medium), skin removed

½ cup honey and soy marinade 2 teaspoons sweet Thai chilli sauce

1. Place drumsticks into a shallow

bowl, combine marinade and chilli sauce, pour mixture over chicken, cover and refrigerate for 3-4 hours or overnight. Turn the chicken several times whilst marinating.

2. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

3. Remove drumsticks from marinade,

layer into steamer basket and cover with lid. Discard the marinade.

4. Turn timer dial to 35-40 minutes.

Adjust for shorter or longer cooking time as required.

5. Remove drumsticks when cooked and

serve hot.

Page 21

Tuscan Herb Chicken

Serves 4

1 lemon 1 x 1.3kg chicken, washed and dried Tuscan dried herb seasoning

1. Cut lemon in half and squeeze out 2

tablespoons of lemon juice.

2. Place the lemon halves into the cavity

of the chicken. Truss chicken legs and wings with wetted kitchen string. Rub lemon juice over chicken and sprinkle generously with Tuscan seasoning.

3. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

4. Place chicken, breast side up, into

steamer basket and cover with lid.

5. Turn timer dial to 1 hour. Adjust for

shorter or longer cooking time as required. Add extra water to the water reservoir if required.

6. Remove chicken when cooked, cover

with foil and allow to stand for 15 minutes before carving. Serve hot.

Steamed Blue Eye Cod With Parsley And Olives

Serves 4

4 medium potatoes, peeled and cubed 4 x 150g pieces of Blue Eye Cod or Ling

Sea Perch 1 grapefruit, peeled, deseeded and cut

into chunks ¾ cup ﬂat-leaf parsley 2 tablespoons olive oil 2 tablespoons chopped black olives 2 teaspoons capers, washed and drained Freshly ground black pepper, optional Salt, optional

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Place potato into steamer basket and

cover with lid.

3. Turn timer dial to 12-15 minutes.

Adjust for shorter or longer cooking time as required.

4. Remove potato when cooked, place

into a bowl and mash until light and ﬂuffy. Cover and keep warm.

5. Place ﬁsh in single layer into steamer

basket, assemble second steamer basket if required and cover with lid.

6. Turn timer dial to 8-10 minutes.

Adjust for shorter or longer cooking time as required.

7. Combine grapefruit, parsley, oil, olives

and capers in a bowl, mix well. Season with pepper and salt, if desired.

8. Remove ﬁsh when cooked. Divide

portions of mashed potato onto 4 serving plates, top with ﬁsh ﬁllets then spoon grapefruit mixture over ﬁsh. Serve hot.

Page 22

Citrus Prawns And Snow Peas

Serves 4

800g green prawns, peeled and deveined 200g snow peas, trimmed and cut in

half diagonally 50g butter 1 tablespoon lemon zest ¼ teaspoon ﬁnely chopped shallots ¼ cup ﬁnely chopped fresh coriander Freshly ground black pepper

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Layer prawns into the steamer basket

and cover with lid.

3. Turn timer dial to 5-6 minutes.

4. At the end cooking time, remove the

lid, insert a second steamer basket, then layer the snow peas, cover with lid and turn the timer dial to 3-4 minutes. Adjust for shorter or longer cooking time as required.

5. Melt butter in a small saucepan, stir

in lemon zest, shallots and coriander, season to taste.

6. Remove prawns and snow peas

when cooked, place onto a serving dish and drizzle with butter sauce. Serve hot.

Thai Steamed Octopus

Serves 4

1 kg baby octopus, cleaned 2 tablespoons fresh lime juice 2 teaspoons ﬁsh sauce 2 tablespoons sweet Thai chilli sauce ¾ cup fresh coriander leaves,

roughly chopped

1. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

2. Layer octopus into the steamer basket

and cover with lid.

3. Turn timer dial to 10-12 minutes. Adjust

for shorter or longer cooking time as required

4. Combine lime juice, sauces and

coriander in a bowl, mix well.

5. Remove octopus when cooked

and place into a serving bowl. Pour dressing over octopus and toss to coat. Serve octopus hot or chilled.

Page 23

Meatballs

Serves 4

500g lean beef mince 1 clove garlic, peeled and crushed 1 teaspoon mixed dried herbs ½ teaspoon dried oregano leaves 1 brown onion, ﬁnely chopped 1 x 60g egg, lightly beaten 2 tablespoons fresh ﬂat leaf parsley,

ﬁnely chopped 3 tablespoons fresh breadcrumbs Freshly ground black pepper, optional Salt, optional 600ml spicy Italian pasta cooking sauce Extra ﬂat leaf parsley, ﬁnely chopped,

for serving

1. Combine mince, garlic herbs onion,

egg, parsley and breadcrumbs, season with pepper and salt, if desired, and mix well.

2. Using wetted hands, roll

tablespoonsful of mixture into balls.

3. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

4. Layer meatballs into the steamer

basket, assemble second steamer basket if required and cover with lid.

5. Turn timer dial to 5 minutes.

6. Pour pasta cooking sauce into the

rice/sauce cooking bowl.

7. At the end cooking time, remove

the lid, insert a second/third steamer basket, then carefully insert the rice/ sauce cooking bowl, cover with lid and turn the timer dial to 10 minutes. Adjust for shorter or longer cooking time as required.

8. Remove meatballs when cooked and

sauce heated. Place meatballs onto a serving dish and drizzle with pasta sauce. Sprinkle with extra parsley and serve hot.

Steamed Fruit Pudding

Serves 6-8

375g mixed dried fruit ¾ cup/110g self-raising ﬂour ¼ cup sugar ½ teaspoon ground cinnamon ½ teaspoon ground mixed spice ¼ teaspoon grated nutmeg 60g butter, melted 2 x 60g eggs, lightly beaten ¼ cup/60ml milk 2 tablespoons rum, brandy or fresh

orange juice

1. Combine fruit and dry ingredients in a

large bowl, add remaining ingredients and mix well.

2. Lightly grease and bake paper-line

the rice/sauce cooking bowl. Cut a piece of bake paper to ﬁt the top shape of the rice/sauce cooking bowl. Cut a piece of foil to ﬁt the top shape of the rice/sauce cooking bowl to extend 3cm over the edge.

3. Spoon pudding mixture into the

prepared rice/sauce cooking bowl, cover with the piece of bake paper then the piece of foil. Gather the edge of the foil and press towards the outer edge of the bowl to form a seal.

4. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

5. Carefully insert the rice/sauce cooking

bowl into the steamer basket and cover with lid.

6. Turn the timer dial to 1 hour. Adjust

for shorter or longer cooking time as required. Add extra water to the water reservoir if required.

7. When pudding is cooked, carefully

remove the rice/sauce cooking bowl and allow to stand for 5-10 minutes, then turn out onto a serving plate.

8. Serve pudding hot or cold with

custard or ice cream.

Page 24

Quick And Easy Chocolate Pudding

Serves 6-8

125g butter 1/3 cup castor sugar 3 x 60g eggs, lightly beaten ½ cup/75g plain ﬂour 1 teaspoon baking powder 125g cooking chocolate, melted

1. Cream butter and sugar until light

and creamy. Add eggs one at a time, beating well after each addition.

2. Combine ﬂour and baking powder then

stir into creamed mixture. Stir in melted chocolate and mix until well combined.

3. Lightly grease and bake paper-line

4. Spoon pudding mixture into the

prepared rice/sauce cooking bowl, cover with the piece of bake paper then the piece of foil. Gather the edge of the foil and press towards the outer edge of the bowl to form a seal.

5. Fill water reservoir to ‘HI FILL’ level,

insert the liquid collection container then place a steamer basket on top.

6. Carefully insert the rice/sauce cooking

bowl into the steamer basket and cover with lid.

7. Turn the timer dial to 1 hour. Adjust

for shorter or longer cooking time as required. Add extra water to the water reservoir if required.

8. When pudding is cooked, carefully

remove the rice/sauce cooking bowl and allow pudding to stand for 5-10 minutes, then turn out onto a serving plate.

9. Serve pudding hot or cold with

custard or ice cream.

Page 25

Notes

Page 26

Notes