Viconte vc-1445 User Manual [ru]
FOOD STEAMER
Instruction manual
ПАРОВАРКА
Руководство по эксплуатации
VC-1445
DESCRIPTION
1. Cover
2. Upper steaming bowl
3. Middle steaming bowl
4. Lower steaming bowl
5. Drip tray
6. Power indicator light
7. 90 minutes timer
8. Water scale
9. Base – water reservoir
1
2
3
4
5
6
9
8
7
IMPORTANT SAFETY INSTRUCTIONS
When using this electrical appliance, basic safety precautions should always be followed, including the following:
• Read all instructions.
• Home use only. Do not use for industrial purposes.
• Do not touch hot surfaces. Use potholders when removing cover or handling hot containers to avoid steam burns.
• To protect against electrical shock, do not immerse cord, plug or water basin in water or other liquids.
• Close supervision is necessary when any appliance is used by or near children.
• Unplug from power supply when not in use. Unplug before putting on or taking off parts, and allow to cool before cleaning.
• Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Return appliance to an authorized service facility for examination, repair or adjustment.
• Do not use outdoors.
• Do not let cord hang over edge of table or counter, or touch hot surfaces.
• Do not operate the appliance while it is empty or w/o water in the reservoir.
• Do not place the appliance on or near gas or electric stove, or in a heated oven.
• Be very careful when moving an appliance containing hot food or water or other hot liquids.
• Do not use the appliance for other than intended use.
• Lift and open cover carefully to avoid scalding and allow water to drip into bowl.
• The use of accessory attachments not recommended by this appliance manufacturer may cause hazards.
• The food steamer and components are not for use in ovens (microwave, convection or conventional) or on stove-top.
• For household use only.
BEFORE FIRST USE
• Check the voltage rating on the base corresponds to the mains voltage in your home.
• Remove any labels or stickers from appliance.
• Wash lid thoroughly, rice bowl, top bowl, bottom bowl in warm, soapy water before rst use then rinse and dry carefully.
• Wipe inside the water basin with a damp cloth.
INSTRUCTION FOR USE
• Place the appliance on a at, sturdy surface.
• Fill water reservoir with clean water only. Do not put any other liquids or add any salt, pepper and etc. in the water
reservoir.
• You can ll the food steamer with water through the water inlet.
• Never cook in water reservoir, use only removable steaming bowls.
• Place big pieces of food with longest cooking time in the bottom bowl.
• Place bottom bowl on top of drip tray and water reservoir.
• Place rice or other food with sauce or liquid in rice bowl. Cover the lid. Plug into power supply. Set timer.
When food is well cooked, unplug unit.
EGGS
• To cook eggs you can use egg cooking bowl.
• Place egg cooking bowl into the steamer, add water and cover by steamer cover. Plug the power supply and the light indicator will
go on, after eggs are cooked the indicator will go off and you will hear cooking end signal.
Variety Weight/Or Number Pieces Approx Time (Minute)
In the shell
- Soft-Cooked
- Hard-Cooked
“Eggs-in-a-cup”
Crack raw egg into custard cup, season with salt
pepper and butter or margarine, if desired.
- Soft-Cooked
- Hard-Cooked
Poached
Step one: Pour 2 cups water in rice bowl. Steam to
heat water
Step two: Crack egg in small bowl, slide into hot
water in rice bowl steam until poached
Scrambled
Beat 6 eggs together and 2 table spoons milk in rice
bowl. Season with salt and pepper. Stir eggs half
way, thorough cooking
1-12
1-12
1-4
1-4
15-18
19-22
10-12
12-14
7-8
7-8
20-22
REHEATING: BREAD AND HALF-PREPARED FOOD
• Do not wrap or cover bread when reheating.
• For half-prepared food, reheating time are based on foods at refrigerator temperatures.
• When reheating half-prepared food in the rice bowl, put half-prepared food accurately in RICE BOWL and use an aluminum foil
to cover.
• Experiment with your own leftovers.
RICE & GRAINS
• There are many types of rice. Follow specic directions for variety used.
• Accurate measuring of rice and water then combined in rice bowl. Pour specied amount of water in water reservoir.
Cover and steam.
• For softer rice, increase 1-2 tablespoons water mixed with rice by the specied amount water on the chart. For rmer rice decrease
water mixed with rice by the same amount.
• Check when it should be ready and consistency of rice at minimum time specied for each type, stirring rice at the same time.
• When checking/stirring rice, be careful not to drip the condensate into the rice bowl, which would reduce the quality and avor
of the steamed rice.
• Use only clean water in water reservoir.
• Rice may be seasoned with salt, pepper or butter after steaming.
Type of Rice
Brown
- Regular
- Parboiled
Long Grain and Wild Rice Mix
- Regular (6 oz. Pkg.)
- Quick cooking (1-2 oz. Pkg.)
Instant 1 cup 1 ½ cups 12-15
White
- Regular
- Long Grain
Combined in Rice Bowl
Amt. Rice Water
½ cup
1 cup
Mix
Mix
1 cup
1 cup
1 cup
1 ½ cups
1 ½ cups
1 ¾ cups
1 ½ cups
2
/
1
3
cups
Approx. Time (Minutes)
42-45
45-50
56-58
18-20
45-50
50-55
VEGETABLES
• Clean the vegetables thoroughly, cut off stems; trim; peel or chop if necessary. Smaller pieces steam faster than lager ones.
• Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect steam timing. Adjust water amounts and
cooking time as desired.
• Frozen vegetables should not be thawed before steaming.
• Some frozen vegetables should be placed in the rice bowl and covered with a piece of aluminum foil during steaming.
• The frozen foods should be separated or stirred after 10-12 minutes. Using a long handle fork/spoon to separate or stir foods.
Variety Weight/Or Number Pieces Approx Time (Minutes)
Variety Weight/Or Number Pieces Approx Time (Minutes)
Artichokes, Whole 4 whole tops trimmed 30-32
Asparagus, Spears, Beans 1 pound 12-14
- Green/Wax
- Cut or Whole
Beets 1 pound cut 25-28
Broccoli, Spears 1 pound 20-22
Brussels 1 pound 24-26
Sprouts
Cabbage 1 pound sliced 16-18
Celery ½ pound thinly sliced 14-16
Carrots 1 pound thinly sliced 18-20
Cauliower-Whole 1 pound 20-22
Corn or Cob 3-5 ears 14-16
Eggplant 1 pound 16-18
Mushrooms, Whole 1 pound 10-12
Okra 1 pound 18-20
Onions ½ pound thinly sliced 12-14
Parsnips ½ pound 8-10
Peas 1 pound shelled 12-13
Peppers, Whole Up to 4 medium (not stuffed) 12-13
Potatoes, Whole- Red 1 pound-about 6 small 30-32
Rutabaga 1 medium diced 28-30
Spinach ½ pound 14-16
Squash
- Summer Yellow and Zucchini
- Winter Acorn and Butternut
Turnips 1 pound sliced 20-22
All Frozen Vegetables 10 ozs. 28-50
½ pound
1 pound
1 pound sliced
1 pound
12-14
20-22
12-14
22-24
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