VitaSteam Electronic
Programmable Food Steamer
Instruction Booklet
ST6820
Please read these instructions carefully
Please read these instructions carefully
and retain for future reference.
and retain for future reference.
Contents
Sunbeam’s Safety Precautions 1
Features of your VitaSteam Electronic 2
An Introduction to Steam Cooking 4
Using your VitaSteam Electronic 5
For Best Results when Steaming 6
Guide to the Instant Steam Function 7
Guide to Water Levels 7
Guide to using the Steaming Trays 8
Guide to using the Rice Bowl 8
Care and Cleaning 9
Guide to Cooking Times
Vegetables 10
Rice, Grain & Cereals 12
Fish & Seafood 13
Poultry 14
Eggs 15
Recipes 16
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM VITASTEAM ELECTRONIC.
• 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 while 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.
• Remove the cover away from you after
steaming.
operation.
Sunbeam is 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.
• 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.
• Children should be supervised to ensure that they
do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
• Never leave an appliance unattended while
in use.
• 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.
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
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.
• Do not immerse the appliance in water or any
other liquid unless recommended.
• Appliances are not intended to be operated by
means of an external timer or separate remote
control system.
• 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.
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
MI N
Features of your VitaSteam
Electronic
6 cup capacity rice bowl
The separate rice bowl cooks up to 6 cups of
perfect, light and fluffy rice every time.
3 steaming trays
Enables you to cook your entire meal using
one appliance. Steam seafood, poultry or
other meats in the lower tray, then add the
upper trays to steam nutritious vegetables.
The steaming trays are shatter resistant to
prevent breakage. The base of each tray can
be removed to allow for larger food items.
LCD screen
Digitally displays the remaining cooking time
selected in Steamer mode, or the delay time
in Timer mode.
ON/OFF light
Indicates when the appliance is steaming.
2
MAX
MIN
HR
SET
External water fill hole
Allows you to add water to the steamer
without removing the steaming trays.
Removable drip tray
Collects the fats, juices and condensation
during steaming, and is removable for easy
cleaning. An instant steam sleeve built into
the drip tray helps to generate steam in as
little as 30 seconds.
Water level indicator
External water level indicator allows you to
monitor the water level at all times.
Control panel
Allows you to preset the desired cooking time
or program your steamer to delay start by
setting the timer.
MI N
3
An Introduction to Steam Cooking
Congratulations on the purchase of your new
Sunbeam VitaSteam Electronic 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.
4
Using your VitaSteam Electronic
Before using your VitaSteam Electronic for
the first time, wash the steaming trays,
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
Electronic. Do not use wine, stock or other
liquids.
2. Place the removable drip tray in position.
Note: Do not operate the Steamer without the
removable drip tray in place.
3. Place food to be steamed without sauce or
liquid into the steaming trays and place on
the power base. If steaming with sauce or
liquid, use the rice bowl and place inside
one of the steaming trays.
4. Replace the lid.
5. Insert the plug into a 230-240V power
outlet and turn the power on.
6. To set the cooking time turn the unit on by
pressing the Power button
appear on the LCD screen.
7. Press the 'SET' button once and the word
'STEAMER' will appear on the LCD screen.
An automatic cooking time of 5 minutes
will appear. To change this time use the
'MIN' (minutes) and 'HR' (hours) buttons
to reach the desired cooking time. There
is a maximum cooking time of 3 hours 59
minutes. Once the cooking time has been
selected the unit will turn on automatically
. 00:00 will
after 5 seconds. The ON/OFF light will
illuminate to let you know that steaming
has commenced. Five beeps will sound
when the selected time has elapsed and
the Steamer will automatically switch to
the Keep Warm function.
Note: If the water in the Steamer runs out
before cooking has finished the unit will
sound a continuing beep and the ON/OFF
light will blink. See the section on the
automatic boil dry sensor setting on page 6.
8. 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.
9. Carefully remove the steaming tray/rice
bowl and serve the food.
Note: Use caution when handling the base
of the unit and steaming trays/rice bowl as
these will be hot.
Delay Start
You can delay the start of your cooking
process by up to 30 minutes. This gives you
time to get all your food ready in advance.
The Steamer will start itself once the
selected time has elapsed.
1. Turn unit on by pressing the Power button
. 00:00 will appear on the LCD screen.
2. Press the 'SET' button once and the word
'STEAMER' will appear on the LCD screen.
An automatic cooking time of 5 minutes
will appear. To change this time use the
'MIN' (minutes) and 'HR' (hours) buttons
to reach the desired cooking time. There
is a maximum cooking time of 3 hours 59
minutes.
5
Using your VitaSteam Electronic (continued)
3. Press the 'SET' button again, and the word
'TIMER' will appear on the LCD screen.
Press the 'MIN' (minutes) button until you
reach the desired delay time. There is a
maximum delay time of 30 minutes. Once
the delay time has been selected the unit
will turn on automatically after 5 seconds
and the delay countdown will begin. Once
the delay time has finished the Steamer
will start the cooking process.
Keep Warm function
The Steamer is fitted with a Keep Warm
function. Once the selected cooking time
has elapsed the Steamer will beep 5 times.
The unit will automatically go to the Keep
Warm function where the Steamer will switch
itself on and off releasing a small amount of
steam at a time to keep your food warm. The
Steamer will stay in the Keep Warm function
for up to 1 hour. After 1 hour the Steamer
will beep 3 times and then turn off.
Automatic boil dry sensor setting
The Steamer is fitted with an automatic boil
dry sensor which switches off the heating
element if the base is accidentally switched
on empty or boils dry. If this occurs a
continuous beep will sound and the ON/OFF
light will blink. If cooking, the timer will
stop. Refill water through the external water
fill holes and press the 'SET' button to
recommence the cooking process. The timer
will continue with the remaining cooking time
left on the LCD screen.
For Best Results when Steaming
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 to begin with.
• The degree to which you like your food
cooked.
• The temperature of the water used for
steaming.
To ensure you get the best results when
using your VitaSteam Electronic, follow these
simple tips: –
• Remove food promptly after the steaming
cycle has completed. If food is left in the
Steamer it will continue to cook slightly
due to the accumulated steam in the unit,
especially with the Keep Warm function.
• Avoid overlapping thicker foods or foods
that will take longer to cook e.g. large cuts
of meat or large pieces of seafood.
• Food should be arranged evenly in all
steaming trays and in the rice bowls. Foods
of uniform size will steam at a similar rate.
6
Guide to the Instant Steam
Function
The VitaSteam Electronic 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
removable drip tray with instant steam sleeve
in position.
The instant steam 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 at
once.
The instant steam sleeve has a small cut out
in the bottom to allow water to flow into the
contained water area.
For more efficient steaming we recommend
that the appliance is always operated with
the removable drip tray with instant steam
sleeve in position.
MAX
MIN
HR
MIN
SET
Guide to Water Levels
Your VitaSteam Electronic relies on the
water reservoir being full of water to operate.
Fill the water reservoir with clean water only.
See Figure 1. The water level must be
between the ‘MIN’ (500ml) and ‘MAX’
(1000ml) markings.
When continuously cooking food with your
Steamer ensure that the water level does not
fall below the ‘MIN’ marking (500ml).
If this does occur your VitaSteam Electronic
is fitted with an automatic boil dry sensor
which will switch off the heating element.
See previous page for more details.
The external water fill holes on both sides
of the Steamer allow you to add water to the
Steamer without removing the steaming trays.
This is ideal for topping up water levels
when cooking for long periods and allows for
continuous steaming. See Figure 2.
HR
Figure 1
MAX
MIN
MIN
SET
MAX
MIN
HR
MIN
Figure 2
SET
7
Guide to using the Steaming Trays
The VitaSteam Electronic comes with three
steaming trays. The appliance can operate
with all trays stacked on top of each other or
with just one tray in position. See Figure 3.
Then place the upper steaming trays
on top for cooking rice or vegetables.
Note: Ensure bases are properly clicked into
the sides of each tray before use.
The base of each tray can also be removed to
allow for larger food items. See Figure 4.
Place the largest piece of food with the
longest cooking time in the lowest steaming
tray, then place on top of the removable drip
tray and power base.
Figure 3
MAX
MIN
HR
MIN
SET
Guide to using the Rice Bowl
Rice should be cooked in the rice bowl
provided, which has a capacity of up to 6
cups of cooked rice. The rice bowl must
be placed in the top steaming tray with
the lid on.
Both uncooked rice and water must be added
to the rice bowl. Check the recommended
quantities on Page 12. For perfect rice,
ensure you rinse the rice properly with cold
running water before cooking.
When handling the rice bowl use insulated
pot holders/oven mitts to avoid burns from
the hot steam.
MAX
MIN
HR
MIN
SET
Figure 4
8
Care and Cleaning
Before cleaning your Sunbeam VitaSteam
Electronic, ensure the power is turned off at
the power outlet and the plug removed.
Wash the rice bowl, steaming trays, drip tray
and the lid in warm, soapy water, rinse and
dry.
DO NOT wash in dishwasher as the hot water
temperatures and harsh detergents may
eventually warp and scratch these parts. DO
NOT use abrasives or abrasive cleaners as
these may also scratch the surfaces.
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 or
abrasive cleaners as these may scratch the
Steamer base.
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 Electronic 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, place
the lid in position on the Steamer base and
operate your Sunbeam VitaSteam Electronic
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 steaming
trays or rice cooker bowl in position. This will
ensure that the odour is not transferred to
the next steaming cycle.
9
Vegetables – guide to cooking times
The following are some handy hints on
steaming 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' flavours and
nutrients, steam until just tender, but still
slightly firm.
VEGETABLE QUANTITY
Artichokes - Globe 2 whole, tops trimmed 18
Asparagus 500g 12
Baby corn 125g, whole 10
Baby bok choy 350g bunch, cut in half lengthways 5
Beans - Green or Wax 500g, cut or whole 12
Beetroot 500g, whole with 3cm tops 38
Broccoli 500g 12
Broccolini 175g bunch, whole, ends trimmed 9
Brussel sprouts 500g 17
Cabbage 500g, coarsely shredded 12
Carrots 500g, sliced 17
Cauliflower florets 500g 17
Celery 1 bunch, thinly sliced 17
Chinese cabbage Shredded into 1cm thick pieces 10
500g bunch, cut into equal lengths
Choi sum
Corn on cob 3 to 5 cobs 20
Gai laan (Chinese broccoli)
Steam stems 5 minutes then add leaves
and steam for further 2 minutes
Cut into 3 equal lengths
Steam stems 5 minutes then add leaves
and steam for further 3 minutes
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
IN MINUTES
7
8
10
Vegetables – guide to cooking times (continued)
VEGETABLE QUANTITY
Mushrooms 500g, whole 7
Onions 250g, thinly sliced 12
Parsnip 500g, peeled and sliced 12
Peas 500g, shelled 17
Peppers (capsicums) 500g, halved, seeds removed 7
Snow peas 100g, topped 3
Sugar snap peas 150g, topped 3
Potatoes
1.-New 500g, whole (approx. 8) 28
2.-Red or White 500g, whole (approx. 3) 38
3.-Sweet 500g, cut into 3cm pieces 26
Pumpkin 500g, cut into 3cm pieces 26
Turnip 500g, cut into 3cm pieces 26
Zucchini 500g, sliced 7
Frozen Vegetables
Green beans 500g 17
Lima beans 500g 17
Broad beans 500g 17
Broccoli (cuts) 500g, cuts 17
Brussel sprouts 500g 17
Carrots (sliced) 500g, sliced 17
Cauliflower 500g 17
Mixed vegetables 500g 17
Peas 500g 17
Corn on cob 500g 26
APPROX TIME
IN MINUTES
11
Rice, Grain & Cereals – guide to
cooking times
The following are some handy hints on
cooking rice in the rice bowl provided:
1. Wash rice well under cold running water,
using a fine sieve.
2. Place rice and water into the rice bowl.
Place rice bowl in the top steaming tray.
RICE, GRAIN AND CEREALS
VARIETY Cups of Rice Cups of Water
Long Grain 1 1 22
Long Grain 2 2 30
Brown - Regular 1 1½ 58
Note: Short/medium grain rices such as arborio and calrose are not recommended to be cooked
in a steamer. These rices are best cooked by the absorption method.
OTHER GRAINS AND CEREALS
VARIETY METHOD
Place ½ cup oatmeal and 1 cup water
Oatmeal Regular
into rice bowl. Place in the steaming tray,
then put the lid on and set the timer.
3. Cover with the lid and set the timer.
4. For firmer rice, slightly decrease the
amount of water specified in the rice bowl.
5. For softer rice, slightly increase the water
quantity.
RICE COOKER BOWL
APPROX TIME
IN MINUTES
APPROX TIME
IN MINUTES
17
Rolled Oats
Cracked Wheat (Burghul)
12
Place 1 cup rolled oats and 1½ cups water
into rice bowl. Place in the steaming tray,
then put the lid on and set the timer.
Place 1 cup cracked wheat and 1½ cups
water into rice bowl. Place in the steaming
tray, then put the lid on and set the timer.
17
26
Fish and Seafood – guide to
cooking times
The following are some handy hints on
steaming fish and seafood:
1. Place fish in the steaming tray.
2. If fish or seafood is to be poached or cooked
in a sauce, use the rice bowl.
3. Add lemon wedges, herbs and seasoning
before steaming, as desired.
4. Add butter or margarine after steaming, if
desired.
TYPE QUANTITY
Clams 500g 7 Clams will open when cooked.
Crabs
Fish
1)-Fillet 500g, 12
2)-Steak 2cm thick 17
3)-Whole 500g - 750g 17
Lobster, Whole 750g 17
Mussels 500g, fresh in the shell 12 Mussels will open when cooked.
Pippies
Prawns
Medium 500g, in the shell 12
Large 500g, in the shell 12
Scallops, shelled 500g 12 Steam just until hot and tender.
Scallops on
the shell
500g, Blue swimmer
Cleaned & cut into quarters
500g
Rinse then soak for 2 hours in
cold water. Drain and discard
any that are already open
before cooking.
12 Scallops
Remove scallop from shell
and rinse under water.
Replace scallop on shell.
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.
8. When steaming shellfish, discard any that
do not open after cooking.
APPROX TIME
IN MINUTES
10
10 Pippies will open when cooked.
7
Crab will turn reddish orange
when cooked.
Cook until fish flakes easily
with fork. Season fish as desired
with lemon juice, wine or herbs.
Lobster will turn red when
cooked.
Prawns will turn pink
when cooked.
Arrange scallops over 3 steaming
trays. Steam 5 minutes, scallops
in the lowest tray will be cooked.
Remove. Continue to steam
remaining 2 trays of scallops for
a further 2 minutes.
SUGGESTIONS
13
Poultry – guide to cooking times
To following are some handy hints on
steaming chicken and poultry:
1. Select pieces of poultry of similar size for
even cooking.
2. Arrange poultry in a single layer in the
steaming tray, to facilitate even cooking.
TYPE QUANTITY
Breast, on bone 250g (2 pieces) 38 Flesh side down.
Drumstick 500g (4 pieces) 33
Thighs, on bone 500g (4 pieces) 33
Poached breast,
boneless
Chicken, whole 1.3kg 50
Duck, pieces 500g (4-6 pieces) 47
Quail, whole 500g (6 pieces) 22
Whole breast fillet 200g (1 side of breast) 38
500g (2 pieces) 17 Poach in rice cooker bowl.
3. The removal of fat and 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
IN MINUTES
SUGGESTIONS
Thickest part to outside of
steaming tray.
Thickest part to outside of
steaming tray.
Remove all visible fat.
14
Eggs – guide to cooking times
The following are some handy hints for
cooking eggs in the VitaSteam Electronic:
1. The Steamer is ideal for boiling, poaching
or scrambling eggs.
2. Using the steaming tray, eggs may be
cooked in the shell or cracked into
individual size heatproof dishes.
VARIETY QUANTITY
Soft Boiled 1 - 8 7
Hard Boiled 1 - 8 12
1 - 6
Poached
Scrambled
Crack eggs into well greased ramekin dishes
or small cups and place into Steamer.
Cover and steam.
Beat together eggs and ¼ cup milk in rice
bowl. Season with salt and pepper.
Stir eggs 2-3 times during cooking.
3. Scrambled eggs may be prepared in the
rice bowl.
4. Large eggs will require slightly longer
cooking times.
APPROX TIME
IN MINUTES
12
17
Guide to recipes
The recipes in this book are a guide to the
various types of food you can cook in your
Sunbeam VitaSteam Electronic.
Each recipe specifies if the steaming tray or
the rice 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 (you may find the food over
cooked or under cooked).
As you familiarise yourself with your
Sunbeam VitaSteam Electronic you will be
able to perfect the cooking times to suit your
requirements and personal preferences.
15
Recipes
BREAKFAST
Breakfast Eggs
Serves: 4
Preparation: 10 mins
Cooking: 25 mins
8 cherry tomatoes, quartered
4 rashers bacon, fat trimmed, finely chopped
4 eggs
1. Scatter tomatoes equally among four 1 cup
capacity ramekins. Top with bacon.
2. Crack an egg over tomato mixture. Cover
with plastic wrap.
3. Place ramekins in steaming trays. Place lid
on and set timer (10 mins).
4. Rotate trays and place lid on. Set timer for
a further 15 mins.
5. Serve with rye toast.
Nutritional per serve: 10g fat; 713kJ;
3.5g sat fat; 0.3g fibre; 0.8g carbohydrate.
LIGHT MEALS AND SIDE DISHES
Chicken & Cashew Wontons
Makes: 26
Preparation: 15 minutes
Cooking: 12 minutes
cup unsalted raw cashew nuts
200g lean chicken mince
1 garlic clove, crushed
cup soy sauce
1 tablespoon oyster sauce
26 fresh flour wonton wrappers
3 teaspoons sesame oil
1 fresh red birds-eye chilli, thinly sliced
1. Place cashew nuts in a small frying
pan over medium heat. Cook, stirring
occasionally, for 1-2 minutes or until
toasted. Remove from heat. Finely chop.
2. Combine nuts, chicken, garlic, 1
tablespoon soy sauce and oyster sauce in a
large glass bowl.
3. Place half the wrappers on a clean work
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.
4. Arrange dumplings in steaming trays.
Place lid on and set timer (10 mins).
5. Combine remaining soy sauce and oil
in a small glass bowl. Add chilli. Serve
dumplings with dipping sauce.
Nutritional per wonton: 1.6g fat; 216kJ;
0.3g sat fat; 0.2g fibre; 5g carbohydrate.
16
Recipes (continued)
Chicken Gow Gee
Makes: 24
Preparation: 15 minutes
Cooking: 12 minutes
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 fresh long red chilli, deseeded, finely
chopped
2 teaspoons hoisin sauce
24 fresh 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 the mushrooms, chicken, nuts,
garlic, shallot, chilli and sauce in a large
glass bowl.
3. Place wrappers on a clean work surface.
Place one heaped teaspoon of mixture in
centre of one wrapper; brush edge with a
little water. Pleat damp side of wrapper,
pinch both sides together to seal. Repeat
with remaining wrappers.
4. Arrange gow gees in steaming trays. Place
lid on and set timer (12 mins).
Nutritional per gow gee: 0.8g fat; 195kJ; 1.3g
sat fat; 0.5g fibre; 6.1g carbohydrate.
Pork, Chestnut & Basil Dim Sims
Makes: 26
Preparation: 15 minutes
Cooking: 10 minutes
500g lean pork mince
227g can water chestnuts, drained, finely
chopped
1 cup stale breadcrumbs (made from day old
bread)
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 the pork, chestnuts, breadcrumbs,
egg, 1 tablespoon of the sauce, basil and
garlic in a large glass bowl. Roll tablespoon
quantities into balls.
2. Arrange balls in steaming trays. Place lid
on and set timer (10 mins).
3. Transfer balls to a serving platter. Sprinkle
with sesame seeds. Serve with remaining
chilli sauce.
NOTE: To make breadcrumbs for this recipe,
place 2 slices of stale bread in a food
processor and process until finely chopped.
Nutritional per serve: 1.8g fat; 157kJ;
0.3g sat fat; 0.8g fibre; 3.4g carbohydrate.
17
Recipes (continued)
Steamed Pork Buns
Makes: 6
Preparation: 20 minutes
(+ 4 hours marinating & 1 hour proving time)
Cooking: 30 minutes
400g pork midloin chops
¼ cup hoisin sauce
2 tablespoons salt-reduced soy sauce
3 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon Chinese five spice powder
1 garlic clove, crushed
1¼ cups plain flour
3 teaspoons caster sugar
2 teaspoons dried yeast
¼ cup warm milk
¼ cup lukewarm water
1½ tablespoons peanut oil
1. Place pork in a steaming tray. Place lid on
and set timer (15 mins).
2. Transfer pork to a bowl. Set aside for 5
minutes or until cool enough to handle.
Remove bone and shred meat. Place in
a glass bowl along with soy sauce, hoisin
sauce, ginger, oil, spice powder and garlic.
Stir to combine. Cover with plastic wrap.
Place in the fridge for 4 hours to allow the
flavours to develop.
3. Meanwhile to make the dough, combine
the flour, sugar and yeast in a large bowl.
Make a well in the centre. Combine the
milk, water and 1 tablespoon of the oil in
a jug. Add to dry ingredients and stir to
combine.
4. Turn dough out onto a lightly floured
surface, knead for 5 minutes or until
smooth. Use remaining oil to lightly grease
18
a large bowl. Place dough in bowl and turn
to coat in oil. Cover with plastic wrap and
place in a warm, draft-free place to prove
for 30 minutes or until dough doubles in
size.
5. Punch dough down with your fist, knead
briefly on a lightly floured surface and
cover with plastic wrap. Place in a warm
draft-free area to prove for a further 30
minutes.
6. Shape dough into a 5 x 20cm log. Cut into
six equal portions. Use a round 7cm pastry
cutter as a guide to cut six discs from nonstick baking paper.
7. Flatten each dough portion. Place equal
amounts of pork mixture on centre of
dough and bring up side of dough to
enclose. Roll into a ball. Place bun,
seam-side down, on paper. Cut a small
cross in top of each bun. Arrange in
steaming trays. Place lid on and set
timer (15 mins).
Nutritional per serve: 8g fat; 1080kJ;
1.8g sat fat; 2.3g fibre; 26g carbohydrate
Recipes (continued)
Asparagus with Lemon Butter
Serves: 4
Preparation: 5 mins
Cooking: 12 mins
2 bunches asparagus
40g butter, melted (or 2 teaspoons olive oil)
2 tablespoons lemon juice
2 teaspoons finely chopped parsley
cracked black pepper
1. Arrange asparagus evenly in steaming tray.
Place lid on and set timer (12 mins).
2. Transfer asparagus onto a serving platter.
Drizzle over the combined melted butter,
lemon juice, parsley and pepper. Serve.
Nutritional per serve: 8g fat; 422kJ;
5g sat fat; 2g fibre; 2.1g carbohydrate.
Cauliflower & Broccoli Bake
Serves: 6
Preparation: 10 minutes
Cooking: 45 minutes
400g cauliflower, cut into florets
400g broccoli, cut into florets
60g butter
1 brown onion, finely chopped
1 garlic clove, crushed
cup plain flour
2 teaspoons ground cumin
2 cups milk
¾ cup coarsely grated cheddar
pinch of sweet paprika
1. Arrange cauliflower in a steaming tray.
2. Arrange broccoli in another steaming tray.
Stack trays and place lid on. Set timer (10
mins).
3. Preheat oven to 180ºC. Melt butter in a
medium saucepan over medium heat. Add
onion and garlic and cook, stirring, for 1-2
minutes. Sprinkle over flour and cumin and
cook, stirring, for a further 1-2 minutes
or until mixture bubbles. Gradually stir in
milk until mixture boils, thickens and is
smooth. Remove from heat. Stir in half
the cheese. Taste and season with salt and
ground white pepper.
4. Transfer cauliflower and broccoli to a 20cm
square ovenproof dish. Pour over sauce.
Top with remaining cheese and paprika.
Bake for 25 minutes or until golden. Serve.
Nutritional per serve: 3g fat; 329kJ; 2g sat fat;
1.7g fibre; 5g carbohydrate.
19
Recipes (continued)
Saffron Rice
Serves: 4
Preparation: 5 minutes
Cooking: 30 minutes
1 cup uncooked white rice
2-3 threads of saffron, or pinch saffron
powder
1 small brown onion, finely chopped
1. Place rice into the rice cooker bowl.
Combine the saffron with 1 cup of water in
a jug. Pour over rice and add the onion.
2. Position the rice cooker bowl in a steaming
tray. Place lid on and set timer (30 mins).
Nutritional per serve: 0.2g fat; 767kJ;
0.05g sat fat; 0.7g fibre; 40g carbohydrate.
Minted Tabouli Salad
Serves: 4
Preparation: 10 minutes (+ 15 minutes cooling time)
Cooking: 20 minutes
¼ cup cracked wheat (burghul)
2 cups finely chopped fresh flat-leaf parsley
4 green shallots, ends trimmed, finely
chopped
¼ cup mint leaves, finely chopped
250g punnet cherry tomatoes, halved
3 lemons, juiced
1 tablespoon olive oil
1. Place cracked wheat and ½ cup of water
into the rice cooker bowl. Position the rice
cooker bowl in a steaming tray. Place lid on
and set timer (20 mins).
2. Transfer cracked wheat to a glass bowl.
Set aside for 15 minutes to cool. Add
remaining ingredients and stir to combine.
Nutritional per serve: 4.9g fat; 483kJ;
0.6g sat fat; 3.5g fibre; 11g carbohydrate.
20
Recipes (continued)
Recipes (continued)
MAIN MEALS
Cabbage Rolls
Makes: 12
Preparation: 20 minutes
Cooking: 40 minutes
6 large Savoy cabbage leaves, hard core
removed, cut in half
1 brown onion, finely chopped
2 garlic cloves, crushed
500g lean veal mince
1½ cups vegetable or chicken stock
2 tablespoons tomato paste
½ cup long grain white rice
100g baby spinach leaves, shredded
½ cup finely grated parmesan
500ml store-bought tomato pasta sauce
1. Arrange cabbage leaves in steaming trays.
Place lid on Steamer and set timer (20
mins).
2. Meanwhile, heat oil in a large frying pan
over medium heat. Add onion and cook,
stirring occasionally, for 3 minutes. Add
garlic and veal and cook, stirring, for 5
minutes or until mince changes colour.
Add stock, paste and rice and bring to the
boil. Boil, uncovered, stirring occasionally,
for 10 minutes. Remove from heat. Stir in
spinach. Set aside for 5 minutes before
adding the cheese. Stir until combined
(rice will be slightly crunchy). Taste and
season with freshly ground black pepper.
3. Place one cabbage leaf, stem-side up on
a clean work surface. Spoon 2 tablespoon
quantities of mince mixture onto centre.
Fold in sides and roll up tightly to enclose
filling and form a parcel. Repeat with
remaining leaves and mince mixture.
4. Arrange rolls, side by side in steaming
trays. Place lid on and set timer (20 mins).
5. While cabbage rolls are cooking, place
sauce in a medium saucepan and stir over
low heat until hot. Pour half the sauce over
the base of a shallow ceramic dish. Top
with cabbage rolls. Pour over remaining
sauce. Serve.
Nutritional per roll: 4.8g fat; 613kJ;
2g sat fat; 3.2g fibre; 10g carbohydrate.
21
Recipes (continued)
Vietnamese Pork in Lettuce Cups
Serves: 4
Preparation: 15 minutes (+ 3 hours marinating time)
Cooking: 20 minutes
1 (160g) pork fillet
5cm piece fresh ginger, peeled, finely
chopped
2 tablespoons fish sauce
½ bunch coriander, leaves picked
2 medium carrots, peeled, cut into
matchsticks
6 green shallots, ends trimmed, cut into
matchsticks
16 mint leaves, torn
2 fresh long red chillies, halved, deseeded,
thinly sliced lengthways
1 tablespoon peanut or sesame oil
1 lime, rind finely grated, juiced
8 butter lettuce leaves, washed, dried
lime wedges, to serve
1. Use a small sharp knife to score pork both
sides three times. Place in a large glass
bowl. Add the ginger and half the sauce
and turn to coat. Cover with plastic wrap.
Place in the fridge for 3 hours to marinate.
2. Place pork in steaming tray. Place lid on
and set timer (20 mins).
3. Combine coriander, carrot, shallots, mint
and chilli in a large glass bowl. Thinly slice
pork across the grain and add to carrot
mixture.
4. Combine remaining fish sauce with oil,
rind and juice and add to carrot mixture.
Gently toss to combine.
5. Serve pork in lettuce cups with lime
wedges.
Nutritional per serve: 5.5g fat; 441kJ;
1.1g sat fat; 1.5g fibre; 3.1g carbohydrate
22
Sweet Potato Gnocchi with Coriander Pesto
Serves: 4
Preparation: 15 minutes
Cooking: 30 minutes
600g orange sweet potato (kumara), peeled,
cut into 2cm pieces
1 cup plain flour
300ml light cream
1 garlic clove, crushed
shaved parmesan, to serve
Coriander Pesto
1 bunch coriander, roots trimmed, chopped,
washed, dried
cup salted roasted cashew nuts
cup finely grated parmesan
cup olive oil
1. Arrange sweet potato in steaming tray.
Place lid on and set timer (20 mins).
2. Transfer to a large bowl. Add flour and a
pinch of salt and mash until well combined
and a dough forms. Turn out onto a lightly
floured work surface. Divide into two equal
portions. Roll each portion into a 40 cm
long log. Use a small sharp knife to cut
into 1cm-thick pieces. Place on a tray. Set
aside for 15 minutes.
3. Meanwhile make the coriander pesto.
Place the coriander, cashews and parmesan
in the bowl of a food processor and process
until combined. Add oil and process until
a paste forms. Transfer to an airtight
container and cover surface directly with
plastic wrap (this will prevent discolouring).
4. Bring a medium saucepan of water to the
boil over medium-high heat. Add gnocchi
and cook for 7-10 minutes or until gnocchi
rise to surface. Use a slotted spoon to
transfer to a plate.
Recipes (continued)
5. Place cream and garlic in a large frying
pan over medium heat. Add ½ cup pesto
and bring to the boil. Reduce heat to
low. Add gnocchi and cook, shaking pan
occasionally, for 5 minutes or until sauce
thickens slightly. Spoon among serving
bowls. Top with shaved parmesan. Serve.
NOTE: Pesto will keep in an airtight container
in the fridge for up to one week.
Nutritional per serve: 32g fat; 2384kJ;
14g sat fat; 4.6g fibre; 52g carbohydrate
Salmon Ravioli with Lime Butter
Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes
1 large (200g) desiree potato, peeled, cut
into 2cm cubes
415g can red salmon, drained, bones
removed, flaked
1 small red onion, finely chopped
1 tablespoon chopped fresh dill
1 garlic clove, crushed
40 fresh flour wonton wrappers
80g butter, cubed
2 bunches asparagus, ends trimmed,
diagonally cut into 3cm lengths
1 tablespoon lime juice
4 fresh kaffir lime leaves, centre vein
removed, shredded
1. Place potato in steaming tray. Place lid on
and set timer (15 mins).
2. Transfer potato to a large bowl. Season
with salt and use a fork to mash until
smooth.
3. Add the salmon, onion, dill and garlic and
stir to combine. Place half the wonton
wrappers on a clean work surface. Top each
with some salmon mixture. Brush edges
with water and top with remaining wonton
wrappers. Press edges to seal.
4. Arrange ravioli in steaming trays.
Place lid on and set timer (10 mins).
5. Meanwhile, place butter in a large nonstick frying pan. Stir over low heat until
melted. Add asparagus, lime juice and
lime leaves and cook, stirring, for a further
1-2 minutes or until tender.
6. Add ravioli and gently toss to combine.
Nutritional per serve: 21g fat; 2099kJ;
11g sat fat; 4.6g fibre; 45g carbohydrate.
23
Recipes (continued)
Scallops with Chilli Ginger Dressing
Makes: 12
Preparation: 10 mins
Cooking: 5-7 mins
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 fresh long 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. Set aside.
2. Clean scallops and arrange in steaming
trays. Top with chilli and ginger. Drizzle
with sauce. Place lid on and set timer (5
mins).
3. Transfer scallops to a large serving platter.
Top with coriander leaves. Serve.
Nutritional per scallop: 0.2g fat; 81kJ;
3.9g sat fat; 0.09g fibre; 0.6g carbohydrate.
Fish on Almond, Olive & Spinach Couscous
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 10 minutes
4 (640g) firm white fish fillets (such as ling,
bream, flake, blue-eye trevella)
3 teaspoons ground cumin
2 garlic cloves, crushed
1½ cups couscous
20g butter, chopped
1½ cups boiling vegetable stock
60g baby spinach leaves, shredded
½ cup drained, sliced, stuffed green olives
cup slivered almonds, toasted
lime or lemon wedges, to serve
1. Place fish, cumin and half the garlic in
a glass bowl. Cover with plastic wrap and
place in the fridge for 1 hour to allow the
flavours to develop.
2. Arrange fish in steaming trays. Place lid on
and set timer (10 mins).
3. Meanwhile, place couscous and butter in
a heatproof bowl. Stir with a fork while
pouring over the hot stock. Cover with
plastic wrap and set aside for 5 minutes
or until all the liquid is absorbed.
Stir in remaining garlic, spinach, olives
and shallots until combined.
4. Spoon couscous among serving plates.
Top with fish. Sprinkle with almonds and
serve with lime or lemon wedges.
NOTE: You can substitute Jasmine rice for
couscous if desired. Cook rice in rice cooker
bowl following directions in the Guide to
cooking rice (Page 12).
Nutritional per serve: 18g fat; 2504kJ;
4.8g sat fat; 3.8g fibre; 59g carbohydrate.
24
Recipes (continued)
Herb Salmon Cutlets
Serves: 4
Preparation: 10 minutes
Cooking: 25 minutes
2 (160g each) salmon cutlets
2 brown onions, halved, thinly sliced
1 lemon, rind grated, juiced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Mixed green salad, to serve
1. Arrange salmon in a steaming tray.
Top with onion, rind, juice and herbs.
Season with freshly ground black pepper.
2. Place lid on and set timer (25 mins). Serve
with salad.
Nutritional per serve: 11g fat; 1092kJ;
2.53g sat fat; 0.93g fibre; 3.1g carbohydrate.
Lemon Chicken & Red Lentil Salad
Serves: 4
Preparation: 15 mins
(+ 2 hours marinating & 10 mins cooling time)
Cooking: 20 mins
2 single chicken breast fillets
2 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons finely grated lemon rind
1 cup dried red lentils
80g baby rocket leaves
½ cup chopped fresh flat-leaf parsley
1 small red onion, halved, thinly sliced
½ cup drained, sliced, stuffed green olives
2 tablespoons lemon juice
1. Use a small sharp knife to score chicken
breast both sides three times. Place
chicken in a glass dish. Combine 2
teaspoons of the oil with the garlic and
rind in a small bowl. Brush all over
chicken. Cover with plastic wrap and place
in the fridge for 2 hours to marinate.
2. Meanwhile, cook lentils in a medium
saucepan of salted boiling water for 5
minutes or until just tender. Drain. Rinse
under cold water. Transfer to a large glass
bowl.
3. Arrange chicken in steaming tray. Place
lid on and set timer (20 mins). Transfer
chicken to a chopping board and set aside
for 10 minutes to cool. Shred and add to
bowl with lentils.
4. Add remaining ingredients to chicken
mixture and stir to combine. Taste and
season with freshly ground black pepper.
Serve.
Nutritional per serve: 17g fat; 1550kJ;
3g sat fat; 9g fibre; 21g carbohydrate.
25
Recipes (continued)
Soy Chicken & Omelette Salad
Serves: 4
Preparation: 10 minutes (+ 1 hour marinating time)
Cooking: 25 minutes
2 single chicken breast fillets
cup soy sauce
2 tablespoons lime juice
1 tablespoon sesame oil
2 garlic cloves, crushed
80g snow pea sprouts, chopped
2 medium carrots, peeled, coarsely grated
1 fresh long red chilli, thinly sliced
1 bunch asparagus, ends trimmed, cut in
half crossways
1 bunch broccolini, ends trimmed, cut in half
crossways
3 eggs, lightly beaten
4 green shallots, ends trimmed, finely
chopped
1. Use a small sharp knife to score chicken
both sides three times. Place in a glass
dish. Pour over ¼ cup of the soy sauce.
Turn chicken to coat. Cover with plastic
wrap and place in the fridge for 1 hour to
marinate.
2. Combine remaining soy sauce along with
juice, oil and garlic in a small bowl. Set
aside.
3. Place the sprouts, carrot and chilli in a
large serving bowl. Set aside.
4. Arrange the asparagus and broccolini in
steaming trays. Place lid on and set timer
(5 mins). Remove from trays and add to
sprout mixture.
5. Drain chicken. Arrange in steaming tray.
Place lid on and set timer (20 mins).
Remove from tray. Set aside for 5 minutes.
Shred. Add to sprouts.
26
6. Whisk eggs and shallots in a jug. Heat a
small non-stick frying pan over medium
heat. Add egg mixture and tilt pan to
cover base. Cook for 1-2 minutes or until
just set. Turn and cook for a further 12 minutes or until just set and golden
underneath. Transfer to a chopping board.
Roll omelette into a log. Thinly slice and
add to salad in bowl. Drizzle with dressing.
Gently toss to combine. Serve.
Nutritional per serve: 15g fat; 1187kJ;
0.07g sat fat; 5.1g fibre; 5.7g carbohydrate.
Recipes (continued)Recipes (continued)
Lamb Biryani
Serves: 4
Preparation: 10 minutes
(+ 6 hours or overnight marinating time)
Cooking: 45 minutes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam marsala
½ teaspoon ground turmeric
3cm piece fresh peeled ginger, finely chopped
2 garlic cloves, crushed
bunch coriander, stems washed and finely
chopped, leaves picked
500g diced lamb
1 cup basmati rice
1 cup light coconut milk
1 small brown onion, halved, finely chopped
40g ghee (clarified butter)
½ cup slivered almonds, toasted
1. Place combined spices in a small non-stick
frying pan over low heat. Cook, stirring, for
30 seconds or until fragrant. Transfer to a
large glass bowl.
2. Add the ginger, garlic, coriander stems
and stir to combine. Add lamb and stir to
evenly coat in spice mixture. Cover with
plastic wrap and place in the fridge for 6
hours or overnight to marinate.
3. Place rice into the rice cooker bowl. Pour
over milk and sprinkle with onion. Position
the rice cooker bowl in steaming tray.
Place lid on and set timer (25 mins).
4. Meanwhile, melt ghee in a large saucepan
over medium heat. Add lamb mixture and
cook, stirring occasionally, for 5 minutes
or until browned and cooked through. Add
rice, almonds and coriander leaves. Stir to
combine. Taste and season with salt. Serve.
Nutritional per serve: 28g fat; 2392kJ;
17g sat fat; 3.2g fibre; 43g carbohydrate.
DESSERTS
Baileys Chocolate Soufflé
Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes
melted butter, to grease
125g good-quality dark chocolate, chopped
¼ cup caster sugar
4 eggs, separated plus 1 extra egg white
1 tablespoon Baileys Irish Cream liqueur
1. Brush the rice cooker bowl with melted
butter to lightly grease.
2. Place chocolate in a heat proof bowl over
a pan of simmering water (do not allow
chocolate to touch water). Stir with a metal
spoon until chocolate melts. Remove from
heat and stir in sugar until dissolved.
3. Use an electric beater to beat the egg
yolks and liqueur in a medium bowl until
combined. Stir in the chocolate mixture.
4. Beat the egg whites, in a large clean, dry
bowl using clean electric beaters until stiff
peaks form. Use a large metal spoon to
gently fold through one third of the egg
whites into the chocolate mixture.
Fold through the remaining egg whites.
5. Pour the chocolate mixture into the
prepared rice cooker bowl. Cover the rice
cooker bowl with a piece of non-stick
baking paper.
6. Place rice cooker bowl into a steaming tray.
Place lid on and set timer (15 mins).
7. Dust with icing sugar. Serve immediately
with cream or ice cream and drizzled with
extra Baileys.
Nutritional per serve: 12g fat; 1121kJ;
9g sat fat; 1.4g fibre; 34g carbohydrate.
27
Recipes (continued)
Banana Pudding
Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes
60g butter, melted
½ cup firmly packed brown sugar
1 cup self-raising flour
¾ cup milk
1 overripe banana, mashed
1 egg
½ teaspoon ground cinnamon
vanilla ice cream or custard, to serve
1. Combine all ingredients in a large bowl and
stir until smooth. Spoon into rice cooker
bowl. Cover with plastic wrap.
2. Place in steaming tray. Place lid on and set
timer (45 mins).
3. Serve with ice cream or custard.
Nutritional per serve: 12g fat; 1691kJ;
7g sat fat; 2.6g fibre; 63g carbohydrate.
Passionfruit Bread & Butter Pudding
Serves: 4
Preparation: 10 minutes (+ 5 mins standing time)
Cooking: 35 minutes
6 slices white bread, crusts removed,
diagonally cut in half
30g soft butter
300ml thin cream
4 passionfruit, halved, pulp removed
3 eggs
¾ cup caster sugar
1 teaspoon vanilla extract
icing sugar, to dust
vanilla ice cream, to serve
1. Spread half the bread with butter. Arrange
bread, alternating buttered slices, standing
upright, in rice cooker bowl.
2. Whisk together remaining ingredients in a
large jug. Pour over bread in bowl. Stand
for 5 minutes. Cover with plastic wrap.
Position bowl in steaming tray. Place lid
on and set timer (35 mins). Remove from
steaming tray. Stand 5 minutes.
3. Dust with icing sugar. Serve warm with ice
cream.
Nutritional per serve: 29g fat; 1953kJ;
17g sat fat; 3.9g fibre; 40g carbohydrate.
28
Recipes (continued)
Steamed Christmas Pudding
Serves: 4
Preparation: 25 minutes
Cooking: 3 ½ hours
melted butter, to grease
500g mixed dried fruit
½ cup brown sugar, firmly packed
90g butter
cup sherry or brandy
½ teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup self-raising flour
½ teaspoon mixed spice
1. Brush a 6 cup capacity pudding bowl with
melted butter to grease. Combine the mixed
fruit, brown sugar, butter and sherry in a
medium saucepan. Place over medium heat
and cook, stirring, for 5 minutes or until
mixture boils. Remove from heat.
Add bicarbonate of soda and stir to
combine. Set aside for 5 minutes to cool.
2. Stir in eggs. Use a large metal spoon to
fold through flour and spices until just
combined.
3. Spoon mixture into prepared bowl. Cover
with a double layer of foil and tie firmly
with white unwaxed kitchen string to
secure.
4. Position bowl in steaming tray. Place lid
on and set timer (3 hours 20 mins).
5. Remove from tray. Remove from bowl. Cut
into wedges to serve.
Note: The water levels will need to be refilled
during the cooking time of this recipe.
Re-heat pudding by heating pudding in
Steamer for 1 hour prior to serving. Serve
with brandy custard.
Nutritional per serve: 18g fat; 3085kJ;
10g sat fat; 8.4g fibre; 32g carbohydrate
Sticky Date Pudding with Butterscotch
Sauce
Serves: 4
Preparation: 10 mins
Cooking: 45 mins
¾ cup coarsely chopped, pitted fresh dates
¾ cup boiling water
½ teaspoon bicarbonate of soda
40g butter, chopped
½ cup brown sugar, firmly packed
1 egg
1 cup self-raising flour
Butterscotch sauce
½ cup brown sugar, firmly packed
²⁄³ cup light cream
40g butter
1. Place the dates and water in the bowl of a
food processor and process until combined.
Add soda and stand for 5 minutes.
2. Add butter, sugar, egg and flour and
process until combined. Pour into rice
cooker bowl. Cover with plastic wrap.
Place in steaming tray. Place lid on and
set timer (45 mins).
3. Meanwhile to make the sauce, combine
the sugar, cream and butter in a medium
saucepan and stir over low heat until butter
melts and mixture combines.
4. Spoon pudding among serving bowls.
Drizzle with sauce. Serve.
Nutritional per serve: 24g fat; 2666kJ;
15g sat fat; 4.3g fibre; 96g carbohydrate
29
Recipes (continued)
Vanilla Bean Crème Brûlée
Makes: 6
Preparation: 15 minutes (+ 6 hours or overnight chilling time)
Cooking: 50 minutes
2 cups pouring cream (35% fat)
½ cup caster sugar
1 vanilla bean, split
3 egg yolks
1½ tablespoons caster sugar, extra
1. Combine the cream, sugar and vanilla
in a medium heavy based saucepan and
stir over low heat until cream comes to a
simmer. Remove from heat. Remove vanilla
bean. Use a small sharp knife to scrape
vanilla seeds back into cream.
2. Whisk the egg yolks in a heatproof jug until
combined. Gradually add cream mixture
while whisking until combined. Pour
mixture through a fine sieve into a clean
medium heavy based saucepan.
3. Cook cream mixture over low heat, stirring
constantly, for about 10 minutes or until
custard coats the back of a wooden spoon.
Transfer to a jug.
4. Pour custard evenly among six ½ cup
capacity ceramic ramekins. Cover each
with plastic wrap. Place ramekins in
steaming trays. Place lid on Steamer and
set timer (35 mins), rotate steaming trays
halfway through cooking.
5. Remove from steaming trays. Place
ramekins on a tray. Place in fridge for 6
hours or overnight to set.
6. Remove ramekins from fridge. Remove
plastic from ramekins and set aside for 30
minutes to come to room temperature.
7. Sprinkle each brûlée evenly with 1
teaspoon of sugar. Place under a preheated
grill for 30 seconds to 1 minute or until
sugar caramelises. Serve.
Nutritional per serve: 29g fat; 1794kJ; 18g sat
fat; 0g fibre; 37g carbohydrate
30
Notes
Notes
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
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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 2007.
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