VitaSteam
Food Steamer
Instruction Booklet
ST6650
Please read these instructions carefully
and retain for future reference.
™
Contents
Sunbeam’s Safety Precautions 1
Features of your VitaSteam 2
An introduction to Steam Cooking 4
Using your VitaSteam 4
For Best Results 5
Guide to the Instant Steam Function 6
Guide to Water Levels 6
Guide to using the Steaming Trays 7
Guide to using the Rice Bowl 7
Care and Cleaning 8
Cooking Times
Vegetables 9
Rice, Grain & Cereals 11
Fish & Seafood 12
Poultry 13
Eggs 14
Recipes 15
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM VITASTEAM.
• Ensure your steamer is used at least 50cm
(half a metre) away from a gas flame or
electric element.
• Do not operate the steamer on an inclined
surface.
• Do not move or cover the steamer whilst in
• Do not immerse the base of the steamer in
water or any other liquid.
• Use your steamer well away from walls,
curtains and cupboards that may be affected
by steam.
• Do not use your steamer in confined spaces.
• When removing the lid when steaming, open
the lid away and angle away from your body.
operation.
Sunbeam are very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential for
the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove by
grasping the plug – do not pull on the cord.
• Turn the power off and remove the plug when the
appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked and tested by
a qualified technician or service person.
• Always use your appliance from a power outlet of
the voltage (A.C. only) marked on the appliance.
• Close supervision is necessary when your
appliance is being used near children or infirm
persons.
• Never leave an appliance unattended while in
use.
• Young children should be supervised to ensure
that they do not play with the appliance.
• Do not use an appliance for any purpose other
than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven. Do
not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• For safety reasons and to avoid maintenance
by unskilled persons, some appliances are
‘sealed’ using tamperproof screws. Such
appliances should always be returned to the
nearest Sunbeam Appointed Service Centre for
adjustment or repair if required.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
dropped or damaged in any manner. If damage
is suspected, return the appliance to the
nearest Sunbeam Appointed Service Centre for
examination, repair or adjustment.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD with
a tripping current not exceeding 30mA in
the electrical circuit supplying power to your
appliances.
• This 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.
• This appliance is intended to be used in
household and similar applications such as staff
kitchen areas in shops, offices and other working
environments; farm houses; by clients in hotels,
motels and other residential type environments;
bed and breakfast type environments.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• The drip trays and the rice bowl can become hot.
Do not touch whilst the unit is operating.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
1
2
3
Features of your VitaSteam
6 Cup Capacity Rice Bowl
The separate rice bowl cooks light and
fluffy rice every time.
3 x 3 Litre Steaming Bowls
Enables you to cook your entire meal using
one appliance. Steam meat, poultry, seafood
or fish in the lower tray, then add the upper
trays to steam nutritious vegetables rice and
even fruit. The steaming bowls are shatter
resistant to prevent breakage.
Removable Drip Tray
Collects the fats, juices and condensation
during steaming, and is removable for easy
cleaning.
™
Water Level Indicator
External water level indicator and fill hole
allows you to easily add water to your
steamer.
Neon On/Off Light
Indicates when the appliance is steaming.
2
60 Minute Timer with Auto-Off
Allows you to set the steamer to cook
your meal exactly the way you like it.
The steamer automatically turns off
when it has finished cooking.
Lid
6 cup rice bowl
3 litre steaming tray
3
3 litre steaming tray
3
2
2
1
3 litre steaming tray
1
Removable drip tray
Instant steam sleeve
Power base
1400ml
maximum
water level
Handy
Steaming
Guide
500ml
minimal water
level
Exposed heating
element
3
An Introduction to Steam Cooking
Congratulations on the purchase of your
new Sunbeam VitaSteam Food Steamer. You
will now be able to enjoy the benefits and
convenience of steam cooking.
Steaming is one of the healthiest cooking
methods available, as it requires no fats
or oils. Steaming ensures that fruit and
vegetables retain vitamins and minerals
required for a balanced diet. Meats such as
chicken can be gently steamed to retain their
flavour and tenderness, while the fats drain
away.
Steaming is also gentle, as the food never
comes in contact with the cooking liquid,
ensuring that it retains its shape, colour and
texture.
Using your VitaSteam
Before using your VitaSteam for the first
time, wash the steaming bowls, rice bowl,
lid and drip tray in warm soapy water. Rinse
and dry thoroughly. Operate the steamer for
15 minutes using a solution of 1 tablespoon
lemon juice and 2 cups water in the
reservoir.
Note: You may notice a slight odour during
this first operation. This is normal with many
heating appliances and will not affect the
performance of your steamer.
1. Fill the water reservoir above the ‘MIN’
water level and no higher than the ‘MAX’
water level.
Note: Use only clean water in your VitaSteam.
Do not use wine, stock or other liquids.
2. Put the Removable Drip Tray in place.
Note: Do not operate the Steamer without the
Removable Drip Tray.
3. Place food to be steamed without sauce or
liquid into the steaming bowls and place
on the Power Base. If steaming with sauce
or liquid, use the rice bowl and place
inside one of the steaming bowls.
4. Replace the lid.
5. Insert the plug into a 230-240V power
outlet and turn the power on.
6. Set the timer to the required minutes.
™
4
Using your VitaSteam (continued)
7. A bell will sound when the selected
time has elapsed and the steamer will
automatically switch off. Using oven mitts
or a cloth, remove the lid by tilting it away
from you to ensure steam is safely released
without scalding. Hold the lid over the
steamer to allow the condensation to drain
into the unit before removing completely.
Remove the plug from the power outlet
after use.
For Best Results
The cooking times stated in this booklet are
a guide only. The steaming time required for
specific foods is affected by the following:
• The size, quality and the temperature of
the food.
• The degree to which you like your food
cooked.
• The temperature of the water used for
steaming.
8. Remove the steamer tray/rice bowl and
serve the food.
Note: Use caution when handling the base of
the unit and steamer/rice bowl as these will
be hot.
To ensure good results using your VitaSteam,
follow these simple tips: –
• Remove food immediately after the
steaming cycle is completed. Food will
continue to cook slightly due to the
accumulated steam, if you leave it in the
steamer.
• Food should be arranged evenly in both
steamer bowls. Foods of uniform size will
steam at a similar rate.
5
Guide to Instant Steam Function
The VitaSteam features an Instant Steam
Function that will enable steam to be
generated in as little as 30 seconds. For this
feature to operate you must place the Instant
Steam Sleeve in position.
Instant
steam
valve
Cutout
The Sleeve concentrates a small amount of
water around the Exposed Heating Element,
quickly bringing it to boiling temperature to
produce steam, rather than heating all of the
water in the reservoir.
The Sleeve has a small cut out in the bottom
to allow water to flow into the contained
water area. When the Sleeve is in position
the cut out must be located at the bottom to
allow the water to flow in.
For more efficient steaming we recommend
that the appliance is always operated with
the Instant Steam Sleeve in position.
Guide to Water Levels
Your VitaSteam relies on the water reservoir
being full of water to operate. Fill the water
reservoir with clean water only. The water
level must be between the ‘MIN’ (500 ml)
and ‘MAX’ (1400ml) markings.
When continuously cooking food with your
steamer ensure that the water level does not
fall below the ‘MIN’ marking (500ml).
‘MAX’
‘MIN’
6
Guide to using the Steaming Trays
1
The VitaSteam comes with three steaming
trays – each 3 litres. The appliance can
operate with two or three trays stacked on top
of each other or with just one tray in position.
To enable the trays to stack properly, they
need to be used in number order, with tray
number one on the bottom.
Place the largest piece of food with the
longest cooking time in the lower steaming
bowl, then place on top of the Removable
Drip Tray and Power Base.
Then place the upper steaming tray
on top for cooking of vegetables.
2 Trays
2
1
Guide to using the Rice Bowl
1 Tray
1
Cooking of rice must be done in the Rice
Bowl. The Rice Bowl can either be placed in
any of the trays.
Note: When using mutiple trays place rice in
the bowl on the top steaming tray.
Both uncooked rice and water must be added
to the Rice Bowl. Check the recommended
quantities on Page 11.
When handling the Rice Bowl use insulated
pot holders/oven mitts to avoid burns from
the hot steam.
7
Care and Cleaning
Before cleaning your Sunbeam VitaSteam,
ensure the power is turned off at the power
outlet and the plug removed.
Wash the rice bowl, steam tray, drip trays
and the lid with a soft cloth in warm, soapy
water, rinse and dry. DO NOT wash in an
automatic dishwasher as the hot water
temperatures and harsh detergents may
ultimately warp and scratch these parts.
DO NOT use abrasives, abrasive cleaners or
alkaline cleaning agents when cleaning as
these may scratch or damage the unit.
Wipe out the interior of the steamer base
with a warm, damp cloth or a small brush.
Wipe the exterior of the base with a damp
cloth or sponge. DO NOT use abrasives,
abrasive cleaners or alkaline cleaning agents
when cleaning as these may scratch or
damage the unit.
Warning.
NEVER IMMERSE THE BASE OF YOUR
STEAMER IN WATER OR ANY OTHER
LIQUID.
Important – Mineral Deposits.
Mineral deposits may accumulate on the
Exposed Heating Element which can result in
your Sunbeam VitaSteam switching off before
the cooking cycle is complete. To remove this
build up use a wet scouring pad and rub over
the surface of the heating element only after
each use.
Alternatively, prepare a solution of either:
(i) 2 cups of water in which 1 teaspoon of
cream of tartar has been dissolved; or
(ii) 2 cups of water to which 1 tablespoon
of lemon juice or white vinegar has been
added.
Pour the solution into the reservoir, position
the Lid and operate your Sunbeam VitaSteam
for approximately 15 minutes. Remove the
lid and clean as directed. If excess scale has
built up, repeat this process.
Note:
If food with a strong odour, such as fish
and cabbage has been steamed, the above
procedure may be followed with the Steamer
trays or rice cooker bowl in position. This will
ensure that the odour is not transferred to
the next steaming cycle.
8
Vegetables – guide to steaming times
The following are some handy hints on how
to steam vegetables:
1. Before steaming, wash the vegetables
thoroughly.
2. Cut off stems and peel if desired.
3. Cut vegetable to the desired size (smaller
pieces steam faster than larger ones).
4. To retain the vegetables flavour and
nutrients, steam until just tender, but still
slightly firm.
VEGETABLE QUANTITY
IN MINUTES
Artichokes – globe 3 whole, tops trimmed 18 – 25
Asparagus 500gms 12 – 15
Beans – Green or Wax 500gms, cut or whole 12 – 15
Beetroot 500gms, whole with 3cm tops 38 – 42
Broccoli 500gms 12 – 16
Brussel Sprouts 500gms 17 – 20
Cabbage 500gms, coarsley shredded 12 – 16
Carrots 500gms, sliced 17 – 20
Cauliflower florets 500gms 17 – 20
Celery 1 bunch, thinly sliced 17 – 20
Corn on Cob 3 to 5 cobs 35 – 40
Mushrooms 500gms, whole 7 – 10
Onions 250gms, thinly sliced 12 – 16
Parsnip 500gms, peeled and sliced 12 – 16
Peas 500gms, shelled 17 – 20
Peppers 500gms, halved, seeds removed 7 – 10
5. When steaming several different
vegetables at once, place the largest and
firmest in the steamer first. Add other
vegetables according to size during the
steaming time.
6. If a sauce or liquid is to be prepared
with the vegetables, use the rice bowl for
steaming.
7. Frozen vegetables should not be thawed
before steaming.
APPROX. TIME
9
Vegetables – guide to steaming times (continued)
VEGETABLE QUANTITY
IN MINUTES
APPROX. TIME
Potatoes
1. New 500gms, whole (approx. 8) 28 – 31
2. Red or White 500gms, whole (approx. 3) 38 – 42
3. Sweet 500gms, cut into 3cm pieces 26 – 29
Pumpkin 500gms, cut into 3cm pieces 26 – 29
Turnip 500gms, cut into 3cm pieces 26 – 29
Zucchini 500gms, sliced 7 – 10
FROZEN VEGETABLES
Green Beans 500gms 17 – 20
Lima Beans 500gms 17 – 20
Broad Beans 500gms 17 – 20
Broccoli (cuts) 500gms, cuts 17 – 20
Brussel Sprouts 500gms 17 – 20
Carrots (sliced) 500gms, sliced 17 – 20
Cauliflower 500gms 17 – 20
Mixed Vegetables 500gms 17 – 20
Peas 500gms 17 – 20
Corn on Cob
500gms
26 – 29
10
Rice, Grain & Cereals – guide to
cooking times
To cook rice in the rice cooker bowl, the
following are some handy hints:
1. Wash rice well under cold running water,
using a fine sieve.
2. Place rice and water into the rice cooker
bowl.
3. Cover with the lid and set the timer.
RICE, GRAIN AND CEREALS
Cups of Rice Cups of Water IN MINUTES
Long Grain 1 1 22 – 29
Long Grain 2 2 30 – 36
Long Grain 3 3 38 – 42
Brown – Regular 1 1½ 58 – 62
OTHER GRAINS AND CEREALS
IN MINUTES
Oatmeal Regular Put ½ cup oatmeal and 1 cup water 17 – 20
into Rice Cooker bowl.
Rolled Oats Put 1 cup rolled oats and 1½ cups 17 – 20
water in Rice Cooker bowl. Place in
the steaming tray, then put the lid
on and set the timer.
Wheat-Cracked Put 1 cup of cracked wheat into Rice 26 – 29
Cooker bowl with 1½ cups of
water. Place in the steaming tray,
then put the lid on and set the timer.
RICE COOKER BOWL APPROX. TIME
VARIETY
VARIETY
METHOD
4. For firmer rice, slightly decrease the water
specified in the rice cooker bowl.
5. For softer rice, slightly increase water
quantity.
APPROX. TIME
11
Fish and Seafood – guide to
cooking times
The following are some handy hints on
steaming your fish and seafood:
1. Place fish in the Steamer tray.
2. If fish or seafood is to be poached or
cooked in a sauce, use the Rice Cooker
bowl.
3. Add lemon wedges, herbs and seasoning
before steaming, as desired.
4. Add butter or margarine after steaming, if
desired.
TYPE QUANTITY
IN MINUTES
Clams 500gms 7 – 20 Steam just until open.
Lobster, whole 750gms 17 – 20 Steam just until red.
Fish
1) Fillet 500gms 12 – 16 Cook until fish flakes easily
2) Steak 2cm thick 17 – 20 with fork. Season fish as desired
3) Whole 500 – 750gms 17 – 20 with lemon juice, wine or herbs.
Mussels 500gms 12 – 16 Steam just until open.
fresh in the shell
Prawns
Medium 500gms, in the shell 12 – 16 Steam just until pink.
Large 500gms, in the shell 12 – 16 Steam just until pink.
Scallops, shelled 500gms 12 – 16 Steam just until hot and tender.
5. Fish is cooked when it flakes easily with a
fork and is opaque in colour.
6. Frozen fish may be steamed without
defrosting, except for fillets which need
to be defrosted and separated before
steaming. Fillets are best steamed in a
single layer.
7. When steaming frozen fish, extend the
steaming time.
APPROX. TIME
SUGGESTIONS
12
Poultry – guide to cooking times
To steam chicken and poultry using your
VitaSteam, the following are some handy
hints:
1. Select pieces of poultry of similar size for
even cooking.
2. Arrange poultry in a single layer, to
facilitate even cooking.
TYPE QUANTITY
IN MINUTES
Breast, on Bone 250gms (2 pieces) 38 – 41 Flesh side down.
Drumstick 500gms (4 pieces) 33 – 36 Thickest part to outside of
Steamer tray.
Thighs, on Bone 500gms (4 pieces) 33 – 36 Thickest part to outside of
Steamer tray.
Poached Breast 500gms (2 pieces) 42 – 45 Poach in Rice Cooker bowl.
Boneless
Chicken, whole 1.3kg 50
Duck, pieces 500gms (4-6 pieces) 47 – 50 Remove all visible fat
Quail, whole 500gms (6 pieces) 22 – 25
Whole breast 200gms 38-45
fillet (1 side of breast)
3. Removal of fat and the removal of skin is
recommended.
4. If some colour is desired, brown poultry
well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing
the thickest part of the poultry. If the
juices run clear, it is cooked.
APPROX. TIME
SUGGESTIONS
13
Eggs – guide to cooking times
The following are some handy hints for
cooking eggs in the VitaSteam:
1. The Steamer is ideal for boiling, poaching
or scrambling eggs.
2. Using the Steamer tray, eggs may be
cooked in the shell or cracked into
individual size heatproof dishes. Each tray
has 6 recesses to hold an egg each.
IN MINUTES
Soft Boiled 1 – 8 7 – 9
Hard Boiled 1 – 8 12 – 19
POACHED 1 – 6 12 – 15
Crack eggs into well greased ramekin dishes or smallcups and
place into Steamer. Cover and steam.
SCRAMBLED 6 17 – 20
Beat together eggs and ¼ cup milk in rice cooker bowl.
Season with salt and pepper. Stir eggs 2-3 times during cooking.
VARIETY
QUANTITY
3. Scrambled eggs may be prepared in the
rice cooker bowl.
4. Large eggs will require slightly longer
cooking times.
APPROX. TIME
Guide to recipes
The recipes in this book are a guide to the
various types of food you can cook in your
Sunbeam VitaSteam.
Each recipe specifies if the Steamer tray or
the rice cooker bowl should be used.
Under each recipe title there is a note of
the approximate cooking time required. This
may not always produce food cooked to your
personal taste (over cooked/under cooked).
14
However, after you have used your Sunbeam
VitaSteam and experimented with it, you
will be able to decide the exact time
requirements to achieve results you wish.
Recipes
Chicken & Cashew Wontons
Makes: 26
2 tablespoons cashew nuts, toasted, finely
chopped
200g lean chicken mince
1 garlic clove, crushed
1
/3 cup soy sauce
1 tablespoon oyster sauce
26 fresh flour wonton wrappers
3 teaspoons sesame oil
1 small red chilli, thinly sliced
1. Combine nuts, chicken, garlic, 1
tablespoon soy sauce and oyster sauce in a
large glass bowl.
2. Place half the wrappers on a clean surface.
Place 1 teaspoon of chicken mixture in
the centre of each wrapper. Bring sides
of wrapper up and pinch to form a pouch
and enclose filling. Repeat with remaining
wrappers and chicken mixture.
3. Arrange dumplings between three steamer
baskets. Place lid on the basket and set
timer to 10 minutes.
4. Combine remaining soy sauce and oil
in a small glass bowl. Add chilli. Serve
dumplings with dipping sauce.
Chicken Gow Gees
Makes: 24
¼ cup sliced dried shiitake mushrooms
200g lean chicken mince
1 tablespoon finely chopped, unsalted,
roasted peanuts
1 garlic clove, crushed
1 green shallot, finely chopped
1 long fresh red chilli, seeds removed, finely
chopped
2 teaspoons hoisin sauce
24 gow gee wrappers
1. Place mushrooms in small heatproof bowl.
Cover with boiling water. Set aside to soak
for 20 minutes or until softened. Drain well
and finely chop.
2. Combine mushrooms, chicken, nuts, garlic,
shallot, chilli and sauce in a large glass
bowl.
3. Place wrappers on a clean surface. Place
one heaped teaspoon of mixture in centre
of one wrapper. Brush edges with water.
Pinch and pleat both sides together to
seal. Repeat with remaining wrappers.
4. Arrange gow gees between three steamer
baskets. Place lid on the basket and set
timer to 12 minutes.
5. Serve gow gees with light soy sauce.
15
Recipes (continued)
Pork, Chestnut and Basil Dim Sims
Makes: 26
500g lean pork mince
227g can water chestnuts, drained, finely
chopped
1 cup breadcrumbs
1 egg, lightly beaten
½ cup sweet chilli sauce
2 tablespoons finely chopped fresh basil
1 garlic clove, crushed
2 tablespoons sesame seeds, toasted
1. Combine pork, chestnuts, breadcrumbs,
egg, 1 tablespoon chilli sauce, basil and
garlic in a large glass bowl. Roll into balls.
2. Arrange balls in three steamer baskets.
Place lid on the basket and set timer to 10
minutes.
3. Transfer balls to a serving platter. Sprinkle
with sesame seeds. Serve with remaining
chilli sauce.
Asparagus and Beans with Crispy Bacon Crumbs
Serves: 4-6 as a side dish
2 bunches asparagus, trimmed
150g green beans, trimmed
1 tablespoon olive oil
2 rachers bacon, chopped
1 cup roughly torn bread
2 cloves garlic, crushed
1 tablespoon finely chopped fresh parsley
leaves.
1. Place asparagus and beans evenly in one
steamer basket.
2. Place lid on the basket and set timer to 15
minutes. Steam for 12-15 minutes or until
tender.
3. Meanwhile heat oil in a frypan over
medium heat. Add bacon and cook
for 2 minutes or until just brown. Add
breadcrumbs and garlic. Increase heat to
medium high. Cook for 5 minutes or until
crumbs are brown. Stir in parsley.
4. Serve asparagus with crispy bacon
topping.
16
Recipes (continued)
Steamed Asian Greens
Serves: 4
1 bunch baby choy sum, trimmed, washed
1 bunch baby pak choy, trimmed, washed
2 tablespoons kecap manis*
2 teaspoons toasted sesame seeds
1. Separate leaves and stems and cut in half.
2. Place stems in one steamer basket. Place
lid on the basket and set timer to 3
minutes.
3. Place leaves in second steamer basket.
Stack on top of first steamer basket. Place
the lid on the basket and set timer to 6-7
minutes or until leaves have just wilted.
4. Transfer steams and leaves to a plate.
Drizzle over kecap manis and sprinkle with
sesame seeds.
*Kecap manis is sweet soy sauce and is sold
in supermarkets and asian stores.
Yellow Coconut Rice
Serves: 4
1 cup jasmine rice, rinsed
½ cup coconut milk
½ cup water
1 teaspoon brown sugar
½ teaspoon fish sauce
½ teaspoon ground turmeric
3 green onions, (shallots), thinly sliced
1. Place rice in the rice cooker bowl. Add
coconut milk, water, fish sauce and
turmeric. Place rice cooker bowl in the
steamer basket.
2. Place lid on the basket and set timer to
25 minutes. Steam for 25 minutes or until
tender.
3. Transfer rice to a bowl. Stir with a fork to
separate grains. Top with onions. Serve.
17
Recipes (continued)
Brown Rice Salad
Serves: 4-6
2 corn cobs, husks removed
1 cup brown rice, rinsed
185g tin tuna, drained, flaked
2 stalks celery, chopped
150g cherry tomatoes, cut into quarters
¼ cup chopped fresh flat-leaf parsley
¼ cup lemon juice
Salt and pepper, to taste
1. Place corn in one steamer basket. Place
rice in the rice cooker bowl. Add 1 cup
water. Place the rice cooker bowl in second
steaming basket.
2. Place lid on the basket and set timer to
60 minutes. Steam corn for 35 minutes
or until cooked. Remove corn and leave to
cool.
3. Continue to steam rice for 25 minutes or
until cooked.
4. Transfer rice to a large bowl. Using a sharp
knife cut kernels from corn. Add corn and
remaining ingredients. Season with salt
and pepper. Serve.
Chicken Pilaf
Serves: 4-6
1 (225g) chicken breast
1 cup frozen peas
1 cup basmati rice, rinsed
1 orange, rind finely grated, juiced 1 tsp rind
2
/3 cup chicken stock
3 green onions (shallots), thinly sliced
1
/3 cup currants
1
/3 cup slivered almonds, toasted
2 tablespoons finely chopped fresh flat-leaf
parsley
2 tablespoon finely chopped fresh mint
Salt and pepper, to taste
Lemon wedges, to serve
1. Place chicken in one steamer basket.
Place peas in second steamer basket.
2. Place rice into the rice cooker bowl. Add
1
/3 cup orange juice and stock. Place rice
cooker bowl in third steamer basket.
3. Place lid on the basket and set timer to
30 minutes. Steam peas for 10 minutes.
Transfer to a bowl. Steam chicken for 20
minutes. Transfer chicken to a plate and
cover with foil. Continue to steam rice for
10 minutes or until cooked.
4. Transfer rice to a large bowl. Shred chicken
and add to rice. Add peas and remaining
ingredients and stir to combine. Season
with salt and pepper. Serve with lemon
wedges.
18
Recipes (continued)
Minted Tabouli Salad
Serves: 4
1
/3 cup cracked wheat (burghel)
1 bunch chopped fresh flat-leaf parsley
1
/3 cup finely chopped mint leaves
½ red onion, finely chopped
2 medium tomatoes, chopped
1 tablespoon extra virgin olive oil
¼ cup lemon juice
Salt and pepper, to taste
1. Place cracked wheat and ½ cup of water
into the rice cooker bowl. Place rice cooker
bowl in one steamer basket.
2. Place lid on the basket and set timer to 20
minutes.
3. Drain wheat. Set aside for 15 minutes
to cool. Place in a bowl. Add remaining
ingredients and stir to combine. Season
with salt and pepper. Serve.
Scallops with Chilli Ginger Dressing
Makes: 12
1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
12 scallops, in half shell
½ long fresh red chilli, halved lengthways,
deseeded, thinly sliced
3cm piece ginger, peeled, cut into
matchsticks
12 fresh coriander leaves
1. Combine shallot, garlic, sauce and juice in
a small glass bowl.
2. Clean scallops and arrange between
steamer baskets. Top with chilli and ginger.
Place lid on the basket and set timer to 5
minutes.
3. Transfer scallops to a large serving platter.
Drizzle with sauce. Top with coriander
leaves. Serve.
19
Recipes (continued)
Steamed Fish with Potatoes and Snow Peas
Serves: 4
4 x 100g washed potatoes
4 x 125g white fish fillets
150g snow peas, trimmed
Warm Dressing
1 tablespoon olive oil
2 tablespoon butter
2 cloves garlic, crushed
4 green onions (shallots), thinly sliced
2 tablespoons lemon juice
Salt and pepper, to taste
Lemon wedges, to serve
1. Place potatoes in one steamer basket.
Place lid on the basket and set timer to 25
minutes.
2. Place fish in second steamer basket.
Stack basket on top of potatoes. Place lid
on the basket and set timer to 10 minutes.
3. Place snow peas in the third steamer
basket. Stack basket on top of fish. Place
lid on the basket and set timer to 5
minutes.
4. Meanwhile heat oil and butter in a small
frypan over low heat. Add onions and garlic
and cook for 1 minute or until soft. Stir in
lemon juice. Season with salt and pepper.
5. Cut potatoes into 1cm slices. Arrange
potatoes, snow peas and fish on a serving
plate. Season with salt and pepper. Pour
over dressing. Serve with lemon wedges.
20
Ginger and Soy Steamed Fish
Serves: 2
2 x 125g salmon fillets
2 green onions (shallots), thinly sliced
½ long red chilli, seeds removed, thinly
sliced
½ tablespoon shredded fresh ginger
1 tablespoon light soy sauce
1 tablespoon water
Fresh coriander leaves, to serve
1. Place fish in the rice cooker bowl. Top with
onions, chilli and ginger. Add soy sauce
and water. Place the rice cooker bowl in
one steamer basket.
2. Place lid on the basket and set timer to 10
minutes.
3. Serve fish with rice.
Herb Salmon Fish Fillets
Serves: 2
2 x 160g salmon fillets
2 green onions (shallots), thinly sliced
1 lemon, rind grated, juiced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Salt and pepper, to taste
Mixed green salad, to serve
1. Place salmon in one steamer basket. Top
with onion, rind, juice and herbs. Season
with salt and pepper.
2. Place lid on the basket and set timer to 25
minutes. Serve with salad.
Recipes (continued)
Moroccan Chicken and Cous Cous
Serves: 4
1 ½ tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Cajun spice
600g chicken breast fillets
1 cup couscous
1 cup chicken stock
½ small red onion, thinly sliced
100g baby spinach leaves
Salt and pepper, to taste
Lemon wedges, to serve
1. Combine 1 tablespoon oil, lemon juice and
Cajun spice. Brush chicken with mixture.
2. Place chicken in one steamer basket.
Place cous cous, water and remaining oil in
the rice cooker bowl. Place the rice cooker
bowl in the second steamer basket.
3. Place lid on the basket and set timer to 20
minutes.
4. Transfer cous cous to a bowl. Using a fork
separate grains. Add remaining ingredients
and toss to combine. Season with salt and
pepper.
5. Cut chicken into slices. Serve with cous
cous and lemon wedges.
Pork Ribs with Barbecue Sauce
Serves: 2
2 tablespoons barbecue sauce
2 tablespoons tomato sauce
1 tablespoon sweet chilli sauce
1 tablespoon brown sugar
2 teaspoons Dijon mustard
2 x 375g racks pork spare ribs
1. Combine sauces, sugar and mustard in a
large shallow dish. Add ribs and coat in
mixture.
2. Place ribs between two steamer baskets.
Place lid on the basket and set timer to 20
minutes.
3. Preheat oven to 200°C (180°C fan-forced).
Place ribs on a wire rack over a baking tray.
Bake for 30 minutes or until brown and
caramelised.
4. Serve with steamed corn.
21
Recipes (continued)
Cauliflower and Broccoli Bake
Serves: 6
350g cauliflower, cut into florets
350g broccoli, cut into florets
40g butter
2 tablespoons plain flour
1 ½ cups milk
3 teaspoons Dijon mustard
1 cup grated tasty cheese
Salt and pepper, to taste
1. Place cauliflower in one steamer basket.
Place broccoli in second steamer basket.
2. Place lid on the basket and set timer to
10 minutes. Transfer vegetables to a 20cm
oven-proof dish.
3. Meanwhile heat butter in a saucepan over
medium heat. Add flour, cook stirring for 1
minute or until mixture bubbles. Gradually
stir in milk. Stir until mixture boils and
thickens. Add mustard and ½ cup cheese.
Stir until smooth. Season with salt and
pepper.
4. Preheat oven to 180°C (160°C fan-forced).
Pour sauce over vegetables. Top with
remaining cheese. Bake for 30 minutes or
until golden on top. Serve.
22
Pumpkin Ravioli
Serves: 4
300g butternut pumpkin, peeled, cut into
3cm pieces
¼ teaspoon ground nutmeg
75g fresh ricotta cheese
1
/3 cup grated pecorino cheese
1 tablespoon finely chopped fresh sage
leaves
Salt and pepper, to taste
275g packet gow gee pastry
100g unsalted good quality butter
¼ cup small sage leaves
Salt and pepper, to taste
1. Place pumpkin in one steamer basket.
Place lid on and set timer to 30 minutes.
2. Drain pumpkin and place in a bowl. Add
nutmeg, ricotta, pecorino and chopped
sage leaves. Season with salt and pepper.
3. Place gow gee wrappers on a clean surface.
Place about 2 teaspoons of mixture on one
half. Brush edges with water. Fold over
and press together to seal. Place pastry
on a baking tray lined with baking paper.
Cover with a clean tea towel. Repeat with
remaining mixture and wrappers.
4. Arrange ravioli between three steamer
baskets. Place lid on the basket and set
timer to 12-15 minutes or until soft.
5. Meanwhile melt butter in a small frypan
over medium heat. Cook, stirring until
butter comes to the boil. When butter
starts to brown add sage and remove from
heat.
6. Transfer ravioli to serving plate. Pour over
butter. Season with salt and pepper. Serve.
Recipes (continued)
Pears with Vanilla Bean Syrup
Serves: 4
1 vanilla bean, halved lengthways
2 beurre bosc pears, peeled, halved
½ cup caster sugar
½ cup water
1. Remove core from pears. Remove seeds
from vanilla bean using a sharp knife.
2. Combine sugar, water, vanilla bean and
seeds in a small saucepan. Stir over low
heat until sugar dissolves. Increase heat
to medium. Simmer for 5 minutes or until
mixture thickens. Place in a bowl to cool.
3. Place pears in the rice cooker bowl. Add
syrup. Place the lid on the basket and set
timer to 10 minutes
4. Serve pears with syrup and ice-cream or
cream.
23
HeadingNotes
24
HeadingNotes
25
HeadingNotes
26
Notes
27
Notes
28
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘VitaSteam’ is a trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
Sunbeam Corporation Limited 2010.
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