Page 1
3 Tier Steamer
USER GUIDE
ST10
Tesco Stores Ltd, Delamare Road,
Cheshunt, Herts, EN8 9SL
FOOD TYPE QUANTITY
ADDED
WATER
STEAM
TIME
SPECIAL NOTES
RICE White 200g 300 ml 20 min Serves 2
RICE
Easy
cook
400g 600 ml 30 min Serves 4
RICE Brown 200g 300 ml 35 min Serves 3
RICE
PUDDING
Pudding
Rice
100g rice + 30g
caster sugar
500ml
warm milk
75 min
Monitor water level and add more
if necessary
FOOD TYPE QUANTITY
ADDED
WATER
STEAM
TIME
SPECIAL NOTES
RICE White 200g 300 ml 20 min Serves 2
RICE
Easy
cook
400g 600 ml 30 min Serves 4
RICE Brown 200g 300 ml 35 min Serves 3
RICE
PUDDING
Pudding
Rice
100g rice + 30g
caster sugar
500ml
warm milk
75 min
Monitor water level and add more
if necessary
not use brown vinegar, or any other chemical or a
BOIL DRY CUT OUT
proprietary descaler.
if the steamer is accidentally switched on empty or
$Assemble the steamer and plug into the mains.
boils dr y, the thermostat turns off and the heater
$Set the timer for 20-25 minutes. Warning: if the
element stops working. When you refill the water tank
vinegar begins to boil over the edge of base, unplug
after the thermostat has switched the unit off, the
and switch off the timer. Reduce the quantity of
thermostat turns on and the heater element begins
vinegar slightly.
operating. Whenever the heater element is operational
$When the timer bell rings, unplug from the wall
the lightis illuminated.
socket and allow to cool completely before pouring
CLEANING AND CARE
out the vinegar.
These steps should be taken after every use.
$ Rinse the water basin several times with cold water.
$Unplug the appliance at the wall socket and leave
WARRANTY
it to cool completely before cleaning.
Your appliance is covered by a warranty for 12 months
$Do not clean any part of the unit with abrasive
from the date of purchase. If a fault develops during this
cleaners, washing soda, or bleach.
period, please return the unit to your nearest Tesco
$Do not clean the bowls or appliance body with the
store together with the original receipt as proof of
abrasives or abrasive cleaners.
purchase. This warranty in no way affec ts your
$Wash the lid, steamer bowls and drip tray in hot
consumer rights
water and wa shing-up liquid. Rinse and dry
thoroughly.
SPECIFICATIONS
$Fill the water basin with warm, soapy water and
Model No ST10 Steamer
wipe with a cloth. Rinse thoroughly and pour out all
Mains Voltage 220V-240V AC, 50 Hz
the residual water.
Mains Power 600 - 700W
$Wipe the base with a damp cloth. DO NOT immerse
Weight 2.2 kg
the base of the unit in water
$Store the unit correctly assembled, in a safe, dry
UK: Waste electrical products should not be
place out of the reach of children. The steamer may
disposed of with household waste.
be stored in the storage or assembled position.
DESCALING
e for details.
The steamer must be descaled regularly to maintain
ROI: Produced after 13th August 2005.
steam production and extend the life of the unit. The
Waste electrical products should not be
frequency with which you need to descale the steamer
disposed of with household waste. Please
will vary as scale build up depends on the hardness of
recycle where facilities exist. Check with
the water in your area and the amount of use.
your Local Authority or retailer for recycling
$Fill the water basin with a strong solution of white
advice.
vinegar and water up to the maximum mark. Do
Separate
disposal facilities exist, for your nearest
facilities see www.recycle-more.co.uk or instor
Page 5
FOOD TYPE QTY .
STEAM
TIME
SPECIAL NOTES
BEEF
Sliced Rump, Sirloin or
Fillet
250g 8-10min
Trim off all fat. Cooking is complete
when beef has a firm texture.
CHICKEN Boneless Breast 4 pieces 12-15min
Remove skin before cooking. Layer
for maximum steam flow.
CHICKEN Drumsticks 4 pieces 25min
After steaming brown skin under grill,
if desired.
LAMB
Chops with or
without bone
4 chops
(25mm thick)
10-15min Trim off all fat.
LAMB
Loin cut into
pieces
400g 10-15min Trim off all fat.
PORK
Tenderloin, fillet, loin
steaks or loin chops
400g: (4 pieces
25mm thick)
5-10min Trim off all fat.
possible time as they lose colour easily.
STEAMING VEGETABLES
$Salt and season vegetables after steaming.
$Cut off thick stems from cauliflower, broccoli and
$Frozen vegetables should not be thawed before
cabbage.
steaming.
$Steam leafy, green vegetables for the shortest
$Serve steamed meat and poultry with flavoursome
STEAMING MEAT AND POULTRY
sauces or marinade before steaming.
$Steaming has the advantage of allowing all the fat
$Thoroughly cook all food before serving. Pierce
to drip away during cooking. Due to the gentle heat
with a knife or skewer to check that the centre is
only choose tender lean cuts of meat and trim off all
cooked and juices run clear. Use fresh herbs while
fat. Meat suitable for grilling is ideal for steaming.
steaming to add flavour.
VEGETABLE TYPE Q TY . STEAM TIME SPECIAL NOTES
ARTICHOKES Fresh 3 Med. 45-50 min Cut off base.
ASPARAGUS
Fresh
Frozen
400g
400g
13-15min
16-18min
Lie flat in basket. Criss cross 2nd layer
to allow steam flow.
BABY
SWEETCORN
Fresh 230g 30-35min
BEANS, green
Fresh, whole
Frozen
400g
400g
38-40min
25-28min
BEANS, runner Fresh, slices 400g 45-50min
Stir halfway
through steam time.
BROCCOLI
Fresh, florets
Frozen
400g
400g
16-18min
15-18min
Remove stalk. Stir halfway
Through steam time.
CABBAGE Fresh, sliced 400g 35-40min Stir halfway through steam time.
CARROTS
Fresh,
1/4 in slices
400g 20-22min Stir
CAULIFLOWER
Fresh, florets
Frozen
400g
400g
16-18min
18-20min
Stir halfway through steam time.
COURGETTES
Fresh,
1/4in slices
400g 15-18min Stir halfway through steam time.
MUSHROOMS,
button
Fresh 200g 12-15min
Stir halfway through steam time. Use
stock for gravy, sauce or stock.
PEAS Frozen 400g 15-18min Stir halfway through steam time.
POTATOES, new
Fresh, very
small
400g 20-22min
Turn each potato over halfway through
cooking.
SPINACH Fresh 250g 8-10min
Stir halfway
through steam time.
Stir halfway
through steam time.
Stir halfway
through steam time.
Stir halfway through steam time.
bowl specially designed for steamers and add the
STEAMING RICE
required quantity of liquid together with the rice.
$Place the rice bowl in the top tier of the steamer.
$There must be ample room around the bowl for
$Place the rice in the rice bowl or an oval heatproof
steam to circulate freely through the steamer.
ST10 Steamer: User Guide
Page 2
$Use the appliance on a stable heat-resistant surface.
Safety Guide
$Never leave the appliance unattended whe n it is
Please follow all the precautions listed below for safety and to
operational.
reduce the risk of injury or electrical shock.
$Make sure that the power cable does not touch any hot
$Read all the instructions and retain them.
surface or overhang a table edge.
$
$Do not use the appliance outdoors.
$
$If the supply cord is damaged, it must be replaced by the
$Do not use attachments or accessories not recommended
manufacturer or its service agent or a similarly qualified
by the manufacturer.
person in order to avoid a hazard. There are no user
$Close supervision is necessary when an appliance is used
serviceable parts in this appliance.
near children. Parents must warn children not to touch hot
$ Burns can occur from touching hot par ts, hot
appliance parts. Child ren should not operate this
water, steam or food. Position appliance away from
appliance.
walls and cabinets to prevent damage from steam
$Do not use the appliance for any purpose not expressly
$To prevent burns, remove lid slowly with the inside of lid
specified in this manual.
pointing away from you and let steam escape gradually.
$This appliance is not intended for use by persons (including
$Use oven gloves or a cloth when removing steaming bowls
children) with reduced physical, sensory or mental
or lid.
capabilities, or lack of experience and knowledge, unless
$Do not reach over the appliance when it is generating steam.
they have been give n super visio n or instr uctio n
$When checking food, use a long handled spoon or tongs.
concerning use of the appliance by a person responsible
for their safety.
$
$Children should be supervised to ensure that they do not
$ Always use sufficient water for the steaming time.
play with the appliance
$Do not line the water basin with aluminium foil.
$Do not immerse the base unit of the appliance or the
ELECTRICAL INFORMATION
electrical cord or plug in water or liquids.
Before using this appliance ensure that the voltage of your
$Do not place the appliance on or near a hot gas or electric
electricity supply is the same as that shown on the rating plate.
burner.
THIS APPLIANCE MUST BE EARTHED.
Warning: Do NOT operate the appliance if the base unit or
attachments are damaged. Consult a qualified service
Unplug the appliance from the wall outlet when not in use
technician for advice and repair.
and before cleaning.
Warning:
the
.
Allow the appliance to cool before cleaning.
ST10 Steamer: User Guide
Page 3 Page 4Page 2
$The water basin in the base unit should be thoroughly
INTRODUCTION
wiped out with a damp cloth.
Please read all the instruc tions and the safety notes carefully
$Assemble the steamer as shown in the assembly diagram
and familiarise yourself with the features and operation of your
on the next page. The bowls are marked on the handles for
steamer before use.
easy identification during assembly and storage. The bowl
IMPORTANT NOTE. This appliance is for normal household use
with one mark should be at the bottom, then the bowl with
only. It is unsuitable for commercial use.
two marks, and the bowl with three marks on the top.
$Always operate the steamer with the drip tray and the lid in
UNPACKING THE STEAMER
place though you may use one or two steamer bowls
Unpack your steamer carefully. Identify all the components
depending on the amount of food you wish to steam.
listed in the drawing on Page 3.
STORAGE
The components of your steamer are:
$Steamer Base
Store the steamer fully assembled with the rice bowl in one of
$Drip tray
the bowls.
$Three steamer bowls with integrated egg holders
$Steamer lid
$Rice Bowl
If any items are missing or damaged, contact your nearest
Tesco store for assistance.
$Remove all wrappings, labels, etc. from the containers.
$Retain the packaging for future transportation of the
steamer. If you dispose of the packaging, please do so with
regard to any rec ycling provisions in your area.
PREPARATIONS FOR USE
$Choose a flat stable work surface away from sources of
cold, heat and damp and with unrestricted access.
$Ensure ample operating space in the work area.
$Make sure there is no object, cupboard etc. above the
steamer as the steam could damage it.
$Wash the lid, steamer bowls, and drip tray in warm soapy
water, rinse well and dry thoroughly.
bowl immediately, using a cloth or oven gloves and place it on
DURING COOKINGNEVER allow the water to fall below
a plate or on the reversed lid.
the MIN mark. When the water level falls to the MIN mark you
$If you have placed any food utensil in a steamer bowl,
must add water to the steamer. Add water up to the MAX level.
remove it carefully, holding it by the sides. If necessary use a
Do NOT overfill. You may use lukewarm (but not hot) water if
kitchen implement long enough for this.
you wish.
WHEN YOU HAVE FINISHED
$After use, unplug the appliance and allow it to cool
To prevent foods from being overcooked, remove the steamer
completely before emptying the water basin.
Empty the water
basin and change the water after each use.
Times may vary depending on the size of food
USING TWO (OR THREE) STEAMER BOWLS
pieces, spacing of the food in the steamer basket, freshness
Always place the largest pieces or food with the longest
of food and personal preference. As you become familiar
cooking time in the lower bowl.
with the steamer, adjust cooking times.
You may place different foods in the upper and lower bowlS,
but as condensation will drip from the upper bowl be sure the
flavours complement each other.
When steaming meat or poultry and vegetables, place the
To slightly reduce the steaming time you
meat or poultr y in the lowest bowl so juices from raw or
may start with warm (but not boiling) water.
partially cooked meat cannot drip onto other foods.
For best results, use pieces of food similar in size. If pieces
Steaming times for food in the upper bowls are usually slightly
vary in size layering is required. Place smaller pieces on top.
longer so allow an extra 5 minutes.
A single layer of food steams faster than several layers.
If foods with different cooking times are being steamed, start
Do not crowd food in the steaming bowl. Arrange the food
steaming with the food with the longest cooking time in the
with spaces between pieces to allow for maximum steam
lower bowl . When the remaining steaming time reaches that
flow. When steaming large quantities of food, remove lid
of the food with the shorter cooking time, carefully remove the
about halfway through the steaming time and stir using a
lid with oven gloves and place the nex t bowl on top. Cover with
long handled utensil, protecting your hands from the
the lid and continue steaming.
steam with oven gloves.
STEAMING EGGS
Save the liquid in the drip tray to use in soups, sauces and
gravies. Do not use fatty stock from steamed meat and
Stand eggs upright in the
poultry if you are on a low fat diet or counting calories.
special recesses provided
in the trays.
Never steam meat, poultry or seafood from frozen. Always
thaw completely first.
Rice, fruit, vegetables, vegetable pates, puddings, etc.
should be steamed in heatproof utensils designed for use
with steamers. Ensure there is ample room for steam to
circulate throughout the steamer.
accordingly.
$Steaming times are all based on food cooked in the lower
basket, unless stated otherwise. Food cooked in the upper
basket may take slightly longer to cook.
$All times stated in the charts and recipes are based on the
use of cold water.
$
$
$
$
$
STEAMING CHARTS
$Steaming times are for the quantity stated in the chart or
recipe. For larger or smaller quantities, adjust the time
Timer with bell
Steamer Lid
Top steamer
bowl ( )
Water inlet
Lower steamer
bowl ( )
COMPONENTS AND CONTROLS
ADDING WATER
CAUTION: Only fresh water should be added to
the water basin. NEVER add seasonings, or other
liquids to the water.
Place the appliance on a firm and stable surface.
Unplug the steamer from the mains supply.
Fill the water basin with fresh tap water up to the
max mark. Do not exceed the Max. Level!
You may fill the reservoir either directly
or via the filler compar tment .
ASSEMBLY OPERATION
Plug the unit into the mains and switch the power on.
$Set the timer for the required
Plac e the drip
time. The steamer light will
tray in the base.
come on. The maximum time
Make sure it sits
you can set is 70 minutes. If you
securely.
need to st eam for long er
perio ds, you can add ti me
ADDING FOOD .
whenever you wish.
Fill one or more bowls with the food you wish to steam. Do not
$Aft er ab out 3-4 min ute s ste ami ng will beg in.
overfill the bowls or some food will only be partially cooked.
(Condensation will occur during steaming - this is normal.)
FILLING THE BOWLS
$When steaming is complete: the timer will give a single
Use one or more bowls as needed.
ring. The Power indicator light will go out and the appliance
The bowl with one mark on the handles should
will automatically switch off.
be at the bottom, the bowl with two marks above it and the
NOTE: The timer operates whether the steamer is plugged into the
bowl with three marks on the top.
mains or not. Be sure the light comes on when setting the timer.
Cover the uppermost bowl with the lid.
WARNING: during use do not touch the base, bowls or lid as
The bases of the steamer bowls are detachable if you need to
they get very hot.
steam items in a high vessel. Hold the bowl as shown, press the
WARNING: to prevent burns, always use oven gloves or a
base out from the bottom and then assemble the steamer. The
cloth when removing the lid or steaming bowls as hot steam
lowest basket must always be used with the base in place.
will escape. Remove the lid slowly with the inside of the lid
pointing away from you and let the steam escape gradually.
Hold the lid over the unit to allow any condensation to drain
into the steamer.
DO NOT reach into the unit while steaming. If you need to
check on cooking progress or to stir the food, use a long
handled utensil.
Place the bowls in the
correct order.
USING THE STEAMER
Middle steamer
bowl ( )
Drip tray
Water Gauge
Bowl sizes are marked
on the handles
MAX MARK
MIN MARK
the pieces are separated before steaming and the
STEAMING FISH
cooking time is extended.
$Fish is cooked when it is opaque and flakes easily
$Add lemon wedges and herbs while steaming to
with a fork.
improve flavour.
$Frozen fish may be steamed without defrosting if
$Fish should be opaque and flake easily.
FISH TYPE QTY . STEAM TIME SPECIAL NOTES
FISH, fillets
Frozen
Fresh
250g
250g
10-12min
6-8 min
FISH,
in thick steaks
Cod, salmon
Tuna
250/400g
250/400g
10-12min
12-15min
CLAMS Fresh 400g See notes
Layer shells for best steam flow. Steaming
is done when shells are completely open.
LOBSTER, tails Fresh 2 tails 20-22min
Meat will be opaque when done. Cook
longer if necessary.
MUSSELS Fresh 400g 8-10min
Steaming is done when shells are fully
open.
OYSTERS Fresh 6 16-10min
SCALLOPS Fresh 400g 8-10min
Stir halfway through steam time. Meat is
opaque and flaky when done.
Fish is cooked when it is opaque and
flakes easily with a fork.
Fish is cooked when it is opaque and
flakes easily with a fork.
Steaming is done when shells are fully
open.
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