When using electrical appliances, basic safety precautions
should always be followed including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles.
3. To protect against electrical shock do not immerse cord,
plugs, or appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used
by or near children.
5. Unplug from outlet when not in use and before cleaning.
Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug
or after the appliance malfunctions or has been damaged in
any manner. Contact Consumer Service for examination,
repair or adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. To disconnect, turn any control to OFF, then remove plug
from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
For Household Use Only
1
ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat
and escaping steam during use. Proper precautions must
be taken to prevent the risk of burns, fires, or other injury
to persons or damage to property.
1. A person who has not read and understood all operating and
safety instructions is not qualified to operate this appliance.
All users of this appliance must read and understand this
Owner’s Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately. Do not reach
into the water!
3. When using this appliance, provide adequate air space above
and on all sides for air circulation. Do not operate this
appliance while it is touching or near curtains, wall coverings,
clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance
unattended during use.
5. If this appliance begins to malfunction during use,
immediately unplug the cord. Do not use or attempt to repair
a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a
120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
8. Do not use the Food Steamer if the Drip Tray or Steamer
Base, or if any Steamer Bowl is cracked or damaged.
9. Make sure the Food Steamer is unplugged and the steaming
water has cooled before cleaning.
2
10. Never plug the Food Steamer into the wall outlet until you
snap the rings into position around the heating elements.
Next, fill the Steamer Base with water and then place the
Drip Tray inside the Steamer Base.
11. Avoid electric shock by unplugging the Steamer
before washing.
12. To avoid steam burns, position the Lids’ Steam Vents
towards the back of the unit during cooking.
WARNING: Steam is hot and can cause burns. Keep hands
and face away from Steam Vents in the Lids during cook-
ing. Use protective oven mitts to remove Steamer Bowls
from the Base and to lift the Lids. When removing the Lids
after steaming, always tilt Lids away from your face to
avoid burns caused from steam.
13. The Steamer Base and components are not for use in ovens
(microwave, convection, or conventional) or on a stove-top.
CAUTION: While steaming, make sure the Food Steamer is
placed in a secure area that will not be bumped, pushed or
disturbed in any manner.
14. Before pressing the ON/OFF Button, make sure that the
Steamer Bowls are securely sitting in the Drip Tray – and the
Drip Tray is securely sitting in the Steamer Base. Make sure
that the food is evenly distributed within each Steamer Bowl
and each Lid is properly affixed before steaming.
3
Polarized Plug
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended
to fit into a polarized outlet only one way. If the plug does not fit
fully in the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to modify the plug in
any way.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
Plasticizer Warning
CAUTION: To prevent Plasticizers from migrating from the finish
of the countertop or tabletop or other furniture, place
NON-PLASTIC coasters or placemats between the appliance
and the finish of the countertop or tabletop. Failure to do so may
cause the finish to darken, permanent blemishes may occur or
stains can appear.
Electric Power
If the electrical circuit is overloaded with other appliances, your
appliance may not operate properly. It should be operated on a
separate electrical circuit from other appliances.
4
Getting To Know Your Richard Simmons
EST7/EST7QVC/EST7 INF Electronic Steamer
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
5
1. Lid for Center Steamer Bowl
(P/N 22787)
2. Lid for Side Steamer Bowl x 2
(P/N 22788R and P/N 22788L)
3. Side Steamer Bowl x 2
(P/N 22789)
4. Center Steamer Bowl
(P/N 22790)
5. Drip Tray (P/N 22791)
6. Steam Ring x 3 (P/N 22792)
7. Water Level Sensor –
DO NOT REMOVE
8. WATER REFILL Opening
9. Water Window
10. Control Panel
11. Steamer Base with
3 Heating Elements
12. Flavor Tray
13. Cooking Bowl (P/N 22793)
14. Steam Vents (not shown)
Figure 1: Control Panel
BEFORE FIRST USE
CAUTION: Do not immerse cord, plug, or Steamer Base
with Heating Elements in water or other liquids.
IMPORTANT: Never place Lids, Cooking Bowl, Steamer
Bowls or Drip Tray on a hot stove or in a microwave.
1. Unpack the Food Steamer and accessories, removing all
packaging materials.
2. Wash Steamer Bowls, Lids, Cooking Bowl, Drip Tray and
Steam Rings in mild dishwashing detergent. Rinse and
dry thoroughly.
NOTE: Removable parts are dishwasher-safe (top rack only).
6
OPERATING INSTRUCTIONS
Setting Up
1. Make sure that the Steamer is unplugged. Place the Steamer
Base on a flat sturdy surface with adequate clearance.
2. Place the Steam Rings around the Heating Elements so that
the end with the small hole faces down.
3. Using a spouted vessel, fill the Steamer Base with water until
it reaches the Maximum Fill Line located on the inside of the
Steamer Base (approximately 10 cups).
4. Place the Drip Tray onto the Steamer Base, making sure that
it is positioned correctly.
5. Fill the Steamer Bowls with desired food (refer to the HINTS &
TIPS, STEAMING CHARTS and RECIPES sections of this
Owner’s Manual for meal suggestions and guidelines). When
placing food into the Steamer Bowls, make certain not to
block all of its steam holes; there must be adequate air
circulation around the food to ensure even steaming. Food
should be cut into uniform-sized pieces and distributed
evenly within each Steamer Bowl. After filling, place the
appropriate lid on each Steamer Bowl.
WARNING: Do not overfill Steamer Bowls as this will
prevent proper steaming. Only fill the Steamer Bowls
approximately half full with food.
NOTE: Make sure that all 3 Steamer Bowls are securely
positioned on the Steamer Base, even if they are not being used
for steaming; and that each Lid is securely positioned with the
Steam Vents facing toward the back of the unit.
Using the Cooking Bowl:
Use the Cooking Bowl to prepare white, brown or wild rice or to
steam other foods. Simply add the desired ingredients into the
Cooking Bowl, place the Cooking Bowl inside the Large/Center
Steamer Bowl, then cover with the Lid.
7
Refer to the HINTS & TIPS, STEAMING CHARTS and RECIPES
sections of this Owner’s Manual for more detailed instructions on
cooking rice and other foods in the Cooking Bowl.
6. To enhance flavor: Add
1
⁄4 teaspoon of fresh/dried herbs or
spices plus 1 teaspoon of water into the Flavor Tray under
each of the desired Steamer Bowls (each Steamer Bowl has
its own Flavor Tray). See “Herbs, Spices and Seasonings” in
the RECIPES section of this Owner’s Manual for more flavor
enhancing ingredients.
7. Position the Steamer Bowls onto the Drip Tray so that the
Steam Vents on each of the Lids are facing toward the back
of the unit.
Steaming
CAUTION: Make sure that all 3 Steamer Bowls are
securely positioned on the Steamer Base, even if they are
not being used for steaming; and that each Lid is securely
positioned with the Steam Vents facing toward the
back of the unit.
CAUTION: Make sure the Steamer is placed in a
secure area that will not be bumped or disturbed in any
manner, or where steam could damage
upper cabinets, curtains, etc.
1. Plug the power cord into a 120V AC electrical outlet. The
Food Steamer will enter into Standby Mode; the Display will
show like in Figure 2.
Figure 2
8
2. To set the cooking time, press the BOWL SELECT Button until
the desired Steamer Bowl is flashing in the Display (Figure 3).
Figure 3
3. Enter the cooking time using the + and – Buttons, then press
the BOWL SELECT Button to select the next Steamer Bowl.
The BOWL will stop flashing in the Display to indicate that it
is set.
NOTE: Each cooking time may be set for up to 99 minutes.
Hold down the + or – Button to advance through the cooking
times faster.
4. Repeat Steps 2 & 3 until each Steamer Bowl is set for the
appropriate cooking time.
CAUTION: Make sure that all 3 Steamer Bowls are
securely positioned on the Steamer Base, even if they are
not being used for steaming; and that each Lid is securely
positioned with the Steam Vents facing toward the back of
the unit. Simply do not enter a cooking time for any
Steamer Bowl that is not being used.
5. Once all of the cooking times have been entered, press the
SET Button to confirm. All BOWL icons will stop flashing in
the Display. The Steamer will not start cooking until the
ON/OFF Button is pressed.
NOTE: To adjust any of the cooking times, press the BOWL
SELECT Button until the desired Steamer Bowl is selected, and
then use the + and – Buttons to revise the cooking time. Press
the SET Button again to confirm.
9
6. Press the ON/OFF Button to begin cooking. The red Power
Light will illuminate, indicating that the Food Steamer is in
use; and the Steamer Bowl with the longest cooking time will
start counting down in the Display. Each Steamer Bowl will
start counting down at the appropriate time, so that all of the
Steamer Bowls are finished cooking at the same time.
NOTE: If at any time during steaming the water level falls below
the Minimum Water Fill Line marked next to the Water Window,
the Display will flash and an audible beep will sound. The
Heating Elements will stay ON and the Timer will continue to
countdown. When the Display flashes and the audible beep
sounds faster, the Heating Elements will turn off and the Timer
will stop counting down.
To Refill the Steamer Base: Use a spouted vessel to pour
water through the WATER REFILL Opening until the water level
reaches the Maximum Fill Line on the Water Window. Once the
Steamer Base has been refilled, the Steamer will stop beeping
and will resume steaming for the remaining cooking time.
7. After cooking is complete, three audible beeps will sound and
the Food Steamer will automatically enter into the Keep Warm
Mode. The Display will show like in Figure 4.
Figure 4
NOTE: The default “Keep Warm” time is set for 60 minutes, and
will begin counting up from “0” in the Display. After 60 minutes,
the Steamer will shut off automatically.
10
8. Use protective oven mitts to remove the Lids and check the
food for desired doneness. Press the ON/OFF button to shut
off the Steamer – the red Power Light will turn off. If the food
needs more steaming, replace the Lids and repeat steps 2-6
to reset the cooking time.
Setting the Same Cooking Time for all 3 Steamer Bowls
When the Food Steamer is in Standby Mode (Figure 2), hold
down the SET Button until all three “BOWL” icons are flashing in
the Display. Press the + and – Buttons until the desired cooking
time is reached, and then press the SET Button to confirm.
The Steamer will not start cooking until the ON/OFF Button
is pressed.
When in Standby Mode, the display will look like that in Figure1.
To return to Standby Mode press the SET Button once; this will
clear the Display and then hold down the SET Button until all
three “BOWL” icons are flashing in the Display.
NOTE: To adjust any one of the cooking times, press the BOWL
SELECT Button until the desired Steamer Bowl is selected, then
use the + and – Buttons to revise the cooking time. Press the
SET Button again to confirm.
WARNING: Steam is hot and can cause burns. Keep
hands and face away from steam vents in the Lids.
Use protective oven mitts to remove Steamer Bowls from
the Base and to remove the Lids. When removing the
Lids after steaming, always tilt lid away from your face
to avoid burns caused from steam.
11
USER MAINTENANCE INSTRUCTIONS
Care and Cleaning
CAUTION: Unplug and allow Steamer and water to
cool completely before emptying water from the Drip Tray
and Steamer Base and before cleaning. Do not immerse
cord, plug, or Steamer Base with Heating Elements in
water or other liquids.
IMPORTANT: Always empty and clean the Steamer Base and
Drip Tray after every use.
1. Make sure that the red Power Light is off and then unplug the
Steamer from the wall outlet.
2. Allow the Lids, Steamer Bowls, Drip Tray, Steam Rings,
Steamer Base and water to cool completely before cleaning.
3. Lift the Steamer Bowls and Drip Tray off of the Steamer Base.
Remove the Steamer Bowls and tilt the Drip Tray over the
sink to pour out any water that has collected.
4. Remove the Steam Rings out of the Steamer Base and then
tilt the Steamer Base over the sink to pour out of the back
right corner any remaining water.
5. Wash Steamer Bowls, Lids, Cooking Bowl, Drip Tray and
Steam Rings in mild dishwashing detergent. Rinse and
dry thoroughly.
NOTE: Removable parts are dishwasher-safe (top rack only).
6. Clean the Steamer Base with a soft, damp cloth and
dry thoroughly.
12
Descaling
It is advised that you descale your Steamer after every 7 – 10
uses, or as needed to prevent mineral buildup on the
Heating Elements and in the Steamer Base. Mineral buildup can
cause longer steaming times and possibly affect the flavor of
steamed foods.
CAUTION: Do not immerse cord, plug, or Steamer Base
with Heating Elements in water or other liquids.
1. Make sure that the Steamer is unplugged and has
cooled completely.
2. Remove all parts from the Steamer Base, including the
Steam Rings.
3. Fill the Steamer Base with approximately 9 cups of warm
water and 1 cup of white vinegar.
NOTE: The Heating Elements should be completely submerged
in the solution.
4. Allow the solution to soak in the Steamer Base for 30
minutes. After this soaking period, scrub the Heating
Elements with a nylon scrubber as needed.
5. Remove the Steam Rings out of the Steamer Base and then
tilt the Steamer Base over the sink to pour the solution out of
the back right corner.
6. Wipe the interior and exterior with a clean, damp cloth and
dry thoroughly.
7. Refill the Steamer Base with fresh, cold water and pour out
into the sink. Repeat several times until all traces of vinegar
have been removed.
Storing
Unplug the Steamer from the wall outlet by grasping the plug.
NEVER pull on the cord. Clean and dry all parts after each use.
NEVER store the Steamer while is it hot, wet or still plugged in.
Store the Steamer in its box or in a clean, dry place.
13
HINTS & TIPS
Rice & Grains
There are many types of rice. Follow specific directions for the
variety used. See the Rice Steaming Chart in the STEAMING
CHARTS section of this Owner’s Manual for suggested cooking
times and amounts.
• Add no more than 1 cup of rice to the Cooking Bowl, plus the
appropriate amount of water and other ingredients suggested
on the Rice Steaming Chart. The amount of water will be less
than listed on the rice package because the steamer will retain
moisture. Place the Cooking Bowl into the Large/Center
Steamer Bowl; then put the Lid in place.
• For softer rice, increase the amount of water indicated in the
Rice Steaming Chart by 1 to 2 tablespoons. For firmer rice,
decrease the amount of water added to the Cooking Bowl by
1 to 2 tablespoons. The amount of water will also vary
depending on the type of rice or grain.
• At the end of the suggested cooking time specified on the
Rice Steaming Chart, use protective oven mitts to remove the
Lid. Always tilt Lid away from your face when removing to
avoid burns. Be careful not to allow condensed water to spill
into the Cooking Bowl since this would reduce the quality and
flavor of the steamed rice. Stir the rice in the Cooking Bowl
and check it for doneness and consistency.
• If excess liquid remains in the rice Cooking Bowl after rice is
done, then use a spoon or ladle to remove the excess water, a
little at a time. Replace the Lid and continue to cook for an
additional 5 minutes.
• Rice may be seasoned with salt, pepper, or butter before or
after steaming.
14
Vegetables
See the Vegetable Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts.
• Clean vegetables thoroughly before steaming. Cut off stems
and peel and chop into uniform pieces if necessary. Keep in
mind that smaller pieces steam faster than larger ones.
• Quantity, quality, freshness and size/uniformity may all affect
steaming times. Adjust steaming times as desired.
• Experiment with various vegetables and combinations, and
adjust cooking times to your personal taste.
Seafood
See the Seafood Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times and
amounts. (The steaming times listed in the chart are for fresh or
fully thawed fish/shellfish.)
• Clean and prepare fresh seafood before steaming. Marinate
fish before steaming to impart flavors.
• Use lettuce leaves under fish filet and fish steaks to catch
some of the juice and to make removing the fish easier.
• Clams, oysters, and mussels may open at different times.
Check the shells periodically to avoid over-cooking.
• Serve steamed seafood plain or add seasoned butter or
margarine, lemon or your favorite sauces after steaming.
• Adjust steaming times to suit your personal taste.
Eggs
See the Egg Steaming Chart in the STEAMING CHARTS
section of this Owner’s Manual for suggested cooking times
and amounts.
• Steamed Eggs: Let the eggs sit at room temperature for 30
minutes to avoid cracking while cooking. Place the eggs into
the dimples, large ends up. Cook according to the Egg
15
Steaming Chart. Use a large spoon to remove the eggs.
Place them in a heat-resistant colander and run cold water
over the eggs for about 30 seconds to prevent them from
further cooking.
• Poached Eggs: Place each raw egg into a separate heat
resistant bowl or custard cup coated with butter or I Can’t
Believe It’s Not Butter®. Season with salt and pepper, if
desired. Place the custard cups into the Steamer Bowls
and cover with the Lids. Cook according to the
Egg Steaming Chart.
• Scrambled Eggs: In a small mixing bowl, beat 6 eggs
together with 2 tablespoons of milk or water and seasonings.
Coat the Cooking Bowl with butter or I Can’t Believe It’s Not
Butter® and pour in the egg mixture. Steam for 20-25 minutes
in the Large/Center Steamer Bowl. Stir eggs about halfway
through cooking, when the eggs start to set around the edge.
Steam until a knife inserted into the eggs comes out clean.
STEAMING CHARTS
IMPORTANT: The times listed in the Steaming Charts are to be
used only as a guide. Allow for differences in individual taste and
preference. The times may also vary due to the shape, cut, and
composition of the food.
Chicken or Turkey
Cutlets
Chicken Breast
Halves, boneless,
skinless
Pork Loin, Sirloin
Chops, 1 inch thick
Smoked Sausage,
precooked,
cut into 6 pieces
Frankfurters
Seafood Steaming Chart
SMALL/SIDE BOWL
AMOUNT
1 pound
1
2 pound
⁄
1
2 pound
⁄
2
1
1
⁄2 pound
1
⁄2 pound
1
2 pound
⁄
1
⁄2 pound
1
⁄2 pound
1
⁄2 pound
1 pound
1 pound
SMALL/SIDE BOWL
AMOUNT
To fit Bowl
To fit Bowl
To fit Bowl
14 ounces
1 package
LARGE/CENTER
BOWL AMOUNT
2 pounds
1 pound
1 pound
4
2
1 pound
3
⁄4 pound
1 pound
1 pound
3
⁄4 pound
3
⁄4 pound
11⁄2 pounds
11⁄2 pounds
LARGE/CENTER
BOWL AMOUNT
To fit Bowl
To fit Bowl
To fit Bowl
20 ounces
1 package
SUGGESTED
COOKING TIME
15 - 25 minutes
15 - 20 minutes
10 - 15 minutes
15 - 20 minutes
25 - 35 minutes
15 - 20 minutes
15 - 25 minutes
10 - 15 minutes
12 - 17 minutes
5 - 8 minutes
8 - 10 minutes
10 - 15 minutes
15 - 20 minutes
SUGGESTED
COOKING TIME
10 - 15 minutes
30 - 40 minutes
15 - 20 minutes
15 - 20 minutes
10 - 15 minutes
NOTE: The United States Department of Agriculture recommends that meat
and poultry be cooked to the following internal temperatures to be sure any
harmful bacteria has been killed. Ground turkey and chicken should be cooked
to an internal temperature of 165° F and ground beef, veal, lamb and pork be
cooked to an internal temperature of 160° F. Chicken and turkey should be
cooked to an internal temperature of 170° F for white meat and 180° F for dark
meat. Goose and duck should be cooked to an internal temperature of 180° F.
Fresh beef, veal and lamb, etc. should be cooked to an internal temperature of
at least 145° F. Fresh pork should be cooked to an internal temperature of at
least 160° F. When re-heating meat and poultry products, they should also be
cooked to an internal temperature of 165° F.
18
LARGE EGGS
IN SHELL
Soft Boiled
Medium Boiled
Hard Boiled
LARGE EGGS
IN CUP
Soft Poached
Medium Poached
Hard Poached
SCRAMBLED EGGS
IN COOKING BOWL
Scrambled
FRUIT
Apples, Peaches,
Pears, halved
and cored, turn
halfway through
steaming time
Egg Steaming Chart
SMALL/SIDE BOWL
AMOUNT
1 - 6
1 - 6
1 - 6
SMALL/SIDE BOWL
AMOUNT
1 - 2
1 - 2
1 - 2
SMALL/SIDE BOWL
AMOUNT
-620 - 25 minutes
LARGE/CENTER
BOWL AMOUNT
LARGE/CENTER
BOWL AMOUNT
LARGE/CENTER
BOWL AMOUNT
Fruit Steaming Chart
SMALL BOWL
AMOUNT
To fit Bowl
LARGE BOWL
1 - 9
1 - 9
1 - 9
1 - 3
1 - 3
1 - 3
AMOUNT
To fit Bowl
SUGGESTED
COOKING TIME
10 minutes
15 minutes
20 minutes
SUGGESTED
COOKING TIME
8 minutes
10 minutes
13 minutes
SUGGESTED
COOKING TIME
SUGGESTED
COOKING TIME
20 - 25 minutes
Apples, Peaches,
Pears, sliced
To fit Bowl
19
To fit Bowl
10 - 12 minutes
Recipes from Richard’s Kitchen
NOTE: When a choice of ingredients is listed, the first one is
used to figure the nutritional analysis. The nutritional analysis is
for 1 serving.
Breakfast:
Eggs BenedictServes 1
I Can’t Believe It’s Not Butter® pump spray
1 slice lean honey ham, sliced paper thin
1 egg
1 slice roasted red pepper
1
⁄2 whole grain English muffin
Sauce:
1
⁄2 teaspoon country mustard
1 teaspoon lemon juice
1 tablespoon fat-free mayonnaise
1. Spray a small heat resistant soufflé/custard/casserole dish
with pump spray, add ham and top with egg.
2. Steam in Small or Large Steamer Bowl for 8 to 10 minutes
until egg is just cooked through.
3. Meanwhile mix together sauce ingredients and toast
English muffin.
4. Spread sauce on English muffin and slide egg and ham on
top or serve on the side. Garnish with roasted bell pepper
and serve.
Tip: Tilapia is a light easy to cook fish that has a mild flavor and
appeals to most people. This is great served with brown rice and
steamed vegetables.
23
Scallops in Wine Sauce with ProsciuttoServes 2
1
⁄2 pound sea scallops cut in half
1 tablespoon I Can’t Believe It’s Not Butter®, melted
1 tablespoon lemon juice
1
⁄8 cup white wine
1 chopped scallion or green onion
1 thin slice of chopped prosciutto
1 tablespoon minced garlic
1
⁄4 teaspoon salt
1
⁄2 teaspoon pepper
1. Place all ingredients in Cooking Bowl which fits in the Large
Steamer Bowl.
2. Steam for about 14 to 16 minutes until scallops are
Tip: Baby scallops can be used instead of sea scallops and make a
great appetizer. Try with a slice of whole grain toast for dipping and a
nice green salad
.
Flounder FlorentineServes 2
1
⁄2 10 ounce bag of baby spinach
1
⁄2 pound flounder filets
2 tablespoons light or fat-free mayonnaise
1 teaspoon brown mustard
2 chopped scallions or green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1
⁄2 teaspoon salt
dash of pepper
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
1. Put baby spinach in Small or Large Steamer Bowl.
2. Put flounder on top of spinach.
3. Mix together all remaining ingredients except parsley and
pour over flounder.
4. Garnish with minced parsley and steam for about 8 to 10
Tip: If you like your sausage brown, start onions and peppers in steamer with garlic and brown sausage for about 5 minutes under a broiler
then put into steamer with onion and peppers and continue cooking
until sausage is cooked through and no longer pink in the center.
BBQ Pork with PeachesServes 2
1
2 pound lean boneless pork sirloin or tenderloin medallions,
⁄
1
⁄2 inch thick
1
⁄2 teaspoon onion powder
1
2 teaspoon garlic powder
⁄
2 tablespoons barbeque sauce
81⁄4 ounces canned lite peaches in their own juice (drained)
1 tablespoon chopped scallion or green onions
1. Trim off all fat from pork.
2. Place pork loin in Small or Large Steamer Bowl, sprinkle with
onion and garlic powder.
3. Top with barbeque sauce leaving a little border around pork.
4. Top with drained peaches and put some peaches around pork.
5. Garnish pork with scallions or green onions.
6. Steam for about 12 to 15 minutes until pork is cooked
Tip: Steamed chicken is a great staple to have in your refrigerator to
use in salads, sandwiches and soups. Jazz up with sauces and salsas
to fit what you are in the mood for.
Turkey with Bruschetta over Mixed GreensServes 2
6 ounces thin turkey cutlets
steamed and chilled
4 cups of mixed greens
1 peeled sliced cucumber
2 cups of chopped tomatoes
2 tablespoons minced garlic
1
2 cup of minced red onion
⁄
1
⁄4 cup minced fresh oregano
1 tablespoon olive oil
2 tablespoons lemon juice
1
⁄4 teaspoon salt
1
⁄2 teaspoon pepper
1 tablespoon capers
1. Slice cooked turkey cutlets and place over mixed greens.
2. Layer cucumber in salad.
3. Mix together tomatoes, garlic, capers, minced red onion,
oregano, olive oil, lemon juice, salt and pepper.
Tip: This salad goes great with a cup of soup or a toasted whole grain
roll. Use bruschetta mixture as a topping for other steamed poultry, fish
and meats.
26
Dirty Water Hot Dogs with SauerkrautServes 4
16 ounces sauerkraut
4 lite or fat-free hot dogs (about 90 calories each)
1. Place sauerkraut in Small or Large Steamer Bowl.
2. Place hot dogs over sauerkraut and steam for about
10 minutes and serve.
Tip: Leeks have a great flavor but make sure they are clean before
using. It is easiest to cut off the root end and then to soak in water to
remove most of the dirt, then separate and rinse. Serve with steamed
brown rice or corn.
30
Dessert:
Creamy CheesecakeServes 4
1
⁄4 cup graham cracker crumbs
1 cup fat-free ricotta
8 ounces lite cream cheese
1 teaspoon vanilla extract
1
⁄2 cup Splenda® blend for baking
1
8 teaspoon salt
⁄
1. Sprinkle
1
⁄4 cup graham cracker crumbs on bottom of the
Cooking Bowl which fits into the Large Steamer Bowl.
2. Blend all ingredients together except remaining graham
cracker crumbs and pour into Cooking Bowl.
3. Sprinkle top of cheese mixture with remaining graham cracker
crumbs. Steam for about 35 to 45 minutes until set.
4. When cheesecake puffs up and knife comes out clean when
Tip: Any fruit can be substituted for the peaches. For a real infusion of
flavors put peaches with all ingredients including rum in a zip lock in
refrigerator overnight and then steam.
32
Poached PearsServes 4
2 pears, peeled, cored and
cut in half lengthwise
1
⁄3 cup white wine
1
⁄3 cup port
1
⁄4 cup Splenda® brown sugar
blend for baking
2 cinnamon sticks
2 peppercorns
1
⁄2 teaspoon vanilla extract
2 tablespoons lemon juice
1. Mix all ingredients together and place in the Cooking Bowl
which fits in the Large Steamer Bowl.
2. Steam for about 20 to 30 minutes until pears are softened.
1. To prepare the sauce, melt butter in a 3 quart saucepan over
medium heat. Add garlic and cook for 1 minute. Add
remaining sauce ingredients, stir and simmer for 20 minutes.
2. Place
1
4 teaspoon of basil and 1 teaspoon of water into each
⁄
Flavor Tray.
3. Add the shrimp to the Large Steamer Bowl and set the Timer
for 5 minutes.
4. Place the mushrooms and onions into one of the Small
Steamer Bowls and set the Timer for 10 minutes.
5. Combine the red and green peppers in the other Small
Steamer Bowl and set the Timer for 10 minutes.
6. When finished cooking, check the food for doneness, and
continue cooking if necessary.
7. Cook pasta according to directions.
8. When vegetables and shrimp are done, stir into the sauce and
serve over pasta and top with Parmesan cheese.
9. Check food for doneness. Continue cooking if necessary.
37
Sweet and Sour Chicken Breast DinnerServes 2
2 chicken breast halves,
boneless and skinless
seasoning salt
1 cup brown rice
1
⁄4 teaspoon salt
11⁄4 cups water
1
⁄2 sliced onion, 1⁄2 inch thick
1
⁄2 sliced green pepper, 1⁄2 inch thick
4 ounces sliced mushrooms
1
cup fresh bean sprouts
⁄2
1 small can water chestnuts, drained
1 cup candied dried pineapple
3 tablespoons sesame seeds
Sauce
1 cup chili sauce
1
⁄2 cup sugar-free grape jelly
garnish with 1 tablespoon of sesame seeds
1. Season chicken breasts with seasoning salt and place into
one of the Small Steamer Bowls. Set the Timer for
30 minutes.
2. Place the rice, salt, and water into the Cooking Bowl that fits
into the Large Steamer Bowl. Set the Timer for 50 minutes.
3. Combine the onion, peppers, mushrooms, bean sprouts,
water chestnuts, and pineapple and add to the other Small
Steamer Bowl. Set the Timer for 10 minutes.
4. Combine the chili sauce and grape jelly. Heat in the
microwave until hot and mix thoroughly.
5. Check food for doneness. Continue cooking if necessary.
6. To serve, arrange rice on a platter, add chicken breasts and
vegetables. Pour hot sweet/sour sauce over the top to serve.
Sprinkle sesame seeds over the top.
Smoked Turkey Sausage with VegetablesServes 4
14 ounces packaged low-fat smoke
turkey sausage, 2 inch pieces
1 head cabbage, 1 inch cubes
1 pound baby carrots
1 sliced onion, 1 inch cubes
1 sliced green pepper,
1 inch cubes
1 sliced red pepper,
1 inch cubes
1. Place the turkey sausage in one of the Small Steamer Bowls.
Set the Timer for 20 minutes.
2. Place the cabbage in the Large Steamer Bowl and set the
Timer for 15 minutes.
3. Combine the carrots, onion, green and red peppers together
in the other Small Steamer Bowl and set the Timer for
15 minutes.
4. Check food for doneness and continue cooking if necessary.
38
Classic Egg Salad with DillServes 4
6 large hard boiled eggs, peeled and dices into 3/8 inch cubes
⁄2 teaspoon salt
red pepper flakes to taste
I Can’t Believe It’s Not Butter®
8 slices whole wheat bread
1. Hard boil the eggs and peel (See the Egg Steaming Chart in
the STEAMING CHARTS section of this Owner’s Manual for
suggested cooking times). Cool in the refrigerator.
2. Combine the mayonnaise, red onion, dill, celery, pickles,
mustard, garlic, salt, and pepper in large mixing bowl. Add
additional seasoning after tasting.
3. Butter the bread and divide the egg salad between four slices
of bread, and top with the other slices.
Marinades
Blend all ingredients together. Use to tenderize and add flavor to
poultry, fish, and pork before steaming. To marinate, coat food
with the mixture and refrigerate for at least 30 minutes (but not
longer than 1 hour).
Blend all ingredients together. Sauces can be spread on poultry,
fish, and pork before steaming, after steaming, or served on
the side.
For the Salmon Sauce or Dill Sauce, melt butter in a sauce pan
and dissolve the flour. Blend the remaining ingredients into the
flour mixture. Simmer on the stove 5 minutes over low heat
until thick.
Makes 1 to 11⁄2 cups of sauce.
41
Salmon SauceDill Sauce
Use with fishUse with poultry or fish
1
4 cup I Can’t Believe It’s
⁄
1
4 cup I Can’t Believe It’s Not
⁄
Not Butter®Not Butter®
3 tablespoons all-purpose flour3 tablespoons
For the Seafood Sauce or Hot Sauce combine all the ingredients
in a saucepan. Heat the sauce until warm, but not boiling.
Simmer for about 3 to 4 minutes. Serve warm.
Makes 1 to 1
1
⁄2 cups of sauce.
Seafood SauceHot Sauce
Use with fish or porkUse with fish or pork
1 cup catsup1 cup chili sauce
3 tablespoons lemon juice
1
⁄2 tablespoon Splenda®2 teaspoons
2 teaspoons prepared horseradishprepared mustard
1
2 teaspoon Tabasco®
⁄
1
⁄2 cup beer
1
4 teaspoon Tabasco®
⁄
pepper saucepepper sauce
To make the Horseradish Mustard Mayonnaise or Chili Soy
Sauce, combine all the ingredients in a glass bowl
and refrigerate.
1
Makes
⁄2 cup of sauce.
Horseradish Mustard Mayonnaise Chili Soy Sauce
Use with fish Use with fish or vegetables
1
⁄2 cup fat-free mayonnaise 1 jalapeño chili pepper,
1 tablespoon preparedseeded and minced
horseradish sauce
1
⁄4 cup low-sodium soy sauce
1 tablespoon prepared mustard2 tablespoons fish sauce
2 tablespoons fresh lemon juice 1 tablespoon fresh
lemon juice
1 teaspoon minced ginger
1 teaspoon Splenda®
1 tablespoon water
42
To make the Fat-Free Sauce or Fruit Salsa, combine all the
ingredients and refrigerate.
Makes 2
1
2 cups of sauce.
⁄
Fat-Free Tartar SaucePineapple Salsa
Use with fish Use with poultry, fish or pork
2 cups fat-free mayonnaise1
1
⁄4 cup fresh lemon juicecanned pineapple, drained
1
⁄2 cups diced fresh or
2 tablespoon minced garlic 1 jalapeño chili pepper
1
⁄2 cup sweet pickle relishseeded and minced
1
⁄2 teaspoon salt
1
⁄2 teaspoon black pepper1 teaspoon grated lime peel
3
⁄4 cup cucumber, chopped
2 tablespoon fresh lime juice
1
⁄4 cup minced cilantro
43
Herbs, Spices and Seasonings
The art of using of herbs and spices in steaming offers you the
chance to make tasty gourmet dishes. Just add
1
⁄4 teaspoon of
seasoning from the Herb List and 1 teaspoon of water to the
Flavor Tray below the Steamer Bowl before you start steaming.
Warranty Coverage: This product is warranted to be free from defects in materials or
workmanship for a period of one (1) year from the original purchase date. This product
warranty is extended only to the original consumer purchaser of the product and is not
transferable. For a period of one (1) year from the date of original purchase of the
product, our Repair Center will, at its option, either (1) repair the product or (2) replace
the product with a reconditioned comparable model. These remedies are the
purchaser's exclusive remedies under this warranty.
Warranty Service: To obtain warranty service, you must call our warranty service
number at 1-800-233-9054 for return instructions on how to deliver the product, in
either the original packaging or packaging affording an equal degree of protection to
the Repair Center specified below. You must enclose a copy of your sales receipt or
other proof of purchase to demonstrate eligibility for warranty coverage.
To return the appliance, ship to:
ATTN: Repair Center
708 South Missouri Street
Macon, MO 63552 USA
What Is Not Covered: This warranty does not cover damage resulting from misuse,
accident, commercial use, improper service or any other damage caused by anything
other than defects in material or workmanship during ordinary consumer use. This
warranty is invalid if the serial number has been altered or removed from the product.
This warranty is valid only in the United States and Canada.
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDENTAL OR
CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY
OR CONDITION ON THIS PRODUCT.
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED BY
APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUDING, WITHOUT
LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MERCHANTABILITY AND
FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITEDIN
DURATION TO THE DURATION OF THIS WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above
limitations or exclusions may not apply to you. This warranty gives you specific legal
rights and you may have other rights under the laws of your jurisdiction.
To contact us, please write to, call, or email:
Consumer Relations Department
PO Box 7366
Columbia MO 65205-7366 USA
1-800-233-9054
E-mail: consumer_relations@toastmaster.com
For more information on our products, visit our website: www.maxim-toastmaster.com.
Made in China
Printed in China
Richard Simmons is a trademark of the Richard Simmons Living Trust.