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11
Steaming
Steamed food retains most of its
nutritional value. Food may be
steamed by placing it on the
steaming tray over stock or water
and ensuring the lid is properly locked
into position. Keep the lid closed
and locked while steaming unless
the recipe specifically calls for the
lid to be opened. By unlocking and
opening the lid unnecessarily, you lose
steam and valuable time.
1. Place 3 rice measuring cups or
more of water or stock into the
removable cooking bowl
2. Place food to be steamed
directly onto the steaming tray
and insert into the removable
cooking bowl.
3. Place the removable cooking
bowl with steaming tray into the
cooking body and close the lid,
ensuring that the lid is properly
locked into position.
4. Plug into a 230V or 240V power
outlet and then switch on. The
orange 'KEEP WARM' light will
illuminate.
5. Push the selector lever down
to begin cooking. The red
'COOK RICE' light will illuminate.
NOTE: There will only be one
light on at a time i.e. orange
for 'KEEP WARM' or red for
'COOK RICE' If further cooking is
required, ensure sufficient water
or stock is in the removable
cooking bowl.
6. When finished cooking, turn the
rice cooker off at the power
outlet and then unplug. Using an
oven mitt carefully remove the
steaming tray and serve. Allow
the rice cooker to cool before
cleaning.
WARNING: Always
unlock and open the lid
away from you to avoid
the spurt of the steam
escaping from under
the lid.
Hints and Tips for Steaming
Vegetables
• Smaller pieces will steam faster
than larger ones.
• The size and shape of vegetables
may call for adjustments. For softer
vegetables, allow extra cooking
time.
• Try to keep vegetables to a
standard size to ensure even
cooking.
• Ensure that not all the steamer
holes are covered by food to
prevent overflow during steaming.
• Fresh or frozen vegetables may be
steamed.
• If steaming frozen vegetables, do
not thaw first.
• Do not allow water or stock to
touch the tray or food.
• Check liquid level occasionally.
Add more hot water if further
steaming is required. Do not allow
to boil dry.
• Always unlock and open the lid
away from you to avoid the spurt of
steam escaping from under the lid.
Hints and Tips for Steaming
Fish and Seafood
• Season fish with fresh herbs, onions,
lemon etc.
• Ensure fish fillets are in a single layer
and not overlapped.
• Fish is cooked when it flakes easily
with a fork and is opaque in colour.
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