West Bend N12 Owner's Manual
NUTRI
-
STEAMER
Instruction Manual
Warranty
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Operating Precautions .............................................................................................. 2
Before Using for the First Time ................................................................................ 2
Steam Juicing With the Nutri-Steamer .................................................................... 2
Other Uses for Your Nutri-Steamer ......................................................................... 5
Helpful Hints ...............................................................................................................
Cleaning Your Nutri-Steamer ................................................................................... 6
Recipes and Ideas.................................................................................................... 7
SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE
2010 Back To Basics®, a Brand of Focus Electrics, LLC.
www.focuselectrics.com
O
PERATING PRECAUTIONS
To prevent personal injuries, read and follow all instructions and warnings.
• The steam is scalding hot, use extreme caution!
• Close supervision is necessary when this appliance is used by or near children.
• Do not leave unattended.
• Oven mitts or heat-resistant gloves are recommended when handling the hot
Nutri-Steamer.
• Never let the pan boil dry. If excessively overheated, like most cookware, the
bottom may warp or melt. Should melting occur, do not attempt to remove the
water pan from the burner until it has cooled.
• Be extremely cautious of steam when removing cover. Lift cover slowly,
directing steam away from you and let water drip into steamer.
SAVE THESE INSTRUCTIONS
1. Fill the water pan with 4 or 5 quarts of water (about ¾ full) and place on the
2. Push the drain tube on to the drain spout as far as possible and secure with the
Food Basket
Juice Kettle
Water Pan
B
EFORE USING FOR THE FIRST TIME
Please check all packaging material carefully before discarding. Many
accessory parts are contained within the packaging material.
Wash the Nutri-Steamer in warm, soapy water before each use. Pay special
attention to hard-to-reach areas. Thoroughly clean the drain tube and juice kettle.
Keep your work area, all equipment, and utensils clean.
S
TEAM JUICING WITH THE NUTRI-STEAMER
stove on “HIGH.” When the water starts to boil, reduce the heat to medium or
medium-high making sure the water continues to boil. NOTE: When using on a
smooth top stove, the water pan will not sit flat and may rock. This is normal.
When water boils, turn temperature down to “MEDIUM.”
small clamp. Pinch the large clamp and place the tube between the bars. For
optimal results, ensure that the tube is pinched between the bars as close to the
L-shaped stop as possible. Place the clamp at the midpoint of the tube. Set the
juice kettle on the water pan.
2
Lid
Tube
Drain Spout with
Large Clamp
3. Place the colander filled with the fruit on top of the juice kettle and cover.
Juicing Timetable
4. When the steam begins to escape from the upper portion of the steamer, start
timing. Make sure the water continues boiling and producing steam.
5. Wash all jars and sterilize in a 200°F (93.3°C) oven for 15 minutes. Sterilize
caps and lids before use.
6. Before filling the jars with juice, place the jar to be filled in a baking pan or tray.
The tray will catch any drips or spills.
7. After 40 minutes, you may begin filling the jars. Place the end of the drain tube
in the hot, sterilized jar and press the clamp to release the juice. CAUTION:
Use extreme care when filling jars, the juice will be scalding hot. Keep children
away and use oven mitts or heat-resistant gloves when handling hot bottles.
8. Pour the first quart of juice back into the juice kettle to even out the sweetness
and sterilize the drain tube. Note: If the fruit is quite juicy and has steamed for
longer than 45 minutes, the juice could overflow from the juice kettle into the
water pan. Complete the juicing process until the end of the steaming period.
9. Fill the jars within ¼” of the jar top. Seal immediately with sterilized lids.
10. Place the sealed jars in a hot water bath of 190°F (87.7°C) for 15 minutes.
Note: Use heat-resistant gloves or a jar lifter to remove the jars from the hot
water.
11. Place the hot jars on a towel in a draft-free area and let cool. After 24 hours,
check the seals and store in a cool, dry, dark room.
12. If the juicing procedure is repeated, more water will have to be added to the
water pan. Note: Never let your Nutri-Steamer water pan boil dry.
Processing times may vary according to fruit, variety, ripeness, and
altitude.
Apples 90 minutes
Apricots 60 minutes
Blackberries 60 minutes
Cherries 60 minutes
Crabapples 90 minutes
Cranberries 70 minutes
Currants 60 minutes
Elderberries 60 minutes
Gooseberries 80 minutes
Grapes 60 minutes
Peaches 60 minutes
Pears 80 minutes
Plums 60 minutes
Prunes 80 minutes
Raspberries 60 minutes
Rhubarb 70 minutes
Strawberries 60 minutes
Tomatoes 60 minutes
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Special Instructions:
Times for
Steam Blanching
Vegetables
Times for
Steaming Fish and Seafood
TOMATO JUICE: After filling the jar with plain, hot tomato juice, add 2 teaspoons of
lemon juice or vinegar per quart leaving a ¼” space at the top. Seal and put in a
boiling water bath for 15 minutes for quarts and 10 minutes for pints. For thicker
juice, stir occasionally as they steam, or put juice and pulp through a blender.
OTHER VEGETABLE JUICES: Any juices containing vegetables, except plain
tomato, need to be bottled and sealed. Place in a pressure cooker for 30 minutes for
quarts and 20 minutes for pints at 10 pounds of pressure.
GRAPE JUICE: Rinse grapes well and pile into the food basket.
O
THER USES FOR YOUR NUTRI-STEAMER
Blanching: Use your Nutri-Steamer to blanch foods for freezing. Boil water in the
water pan, place food basket into water pan, then cover. When the steam escapes,
put the vegetables in the food basket, cover and steam. Use less water to steam
blanch and more water for water bath blanching. Steam Blanching takes longer than
water bath blanching.
Asparagus 2-4 minutes
Beans, green 4 minutes
Broccoli 5 minutes
Brussels Sprouts 5 minutes
Corn, on the cob 8-12 minutes
Corn, whole kernel 5 minutes
Eggplant 5 minutes
Peas 3 minutes
Peppers 2½ minutes
Pumpkin 10 minutes
Squash 10 minutes
Zucchini 5 minutes
Note: Fill the food basket no more than half full. Cool steamed vegetables in ice
water, drain, package, and freeze.
Steam Cooking: Bring water to a full boil in the water pan. Place vegetables in the
food basket and set on the water pan. Steam until the vegetables are warm and
tender. When steam cooking, ensure that there is enough water that the pan will not
boil dry, but do not immerse food in water.
Clams 3-5 minutes
Crabs 8-10 minutes
Crawfish 5-6 minutes
Lobster 12-15 minutes
Mussels 3-5 minutes
Shrimp 3-5 minutes
Trout 10-12 minutes
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