Rice Perfect Deluxe 7 RC5600
Rice Perfect Deluxe 77 cup `Jar Style’ Rice Cooker with steamerInstruction/Recipe BookletRC5600Please read these instructions carefully and retain for future reference.
Contents
Sunbeam’s Safety Precautions
1
Features of your Rice Perfect Deluxe 7
2
Using your Rice Perfect Deluxe 7
4
Care and Cleaning
5
Rice
6
Recipes
7
Sushi
12
Making Sushi
13
Steaming Times
14
Steaming Vegetables
15
Steaming Fish and Seafood
16
Steaming Poultry
16
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR SUNBEAM RICE PERFECT DELUXE.· Do not operate the rice cooker on an inclined surface. Use a flat level surface.· Do not move or cover the rice cooker whilst in operation. Unplug before moving.· Do not immerse the heating vessel of the rice cooker in water or any other liquid.· Use your rice cooker at least 200mm away from walls and curtains.
· Do not put your face or hands over the steam vent whilst cooking as you may scald your skin.· Do not use your rice cooker in confined spaces.· Remove the power cord before cleaning the rice cooker.· After cleaning ensure that the cord inlet area is completely dry before using again.· Allow cooking bowl to cool before removing.
Sunbeam is very safety conscious when designing and manufacturing consumer products, but it is essential that the product user also exercise care when using an electrical appliance. Listed below are precautions which are essential for the safe use of an electrical appliance: · Read carefully and save all the instructions provided with an appliance. · Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the plug – do not pull on the cord. · Turn the power off and remove the plug when the appliance is not in use and before cleaning. · Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified technician or service person. · Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance. · This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. · Children should be supervised to ensure that they do not play with the appliance. · The temperature of accessible surfaces may be high when the appliance is operating.
· Never leave an appliance unattended while in use.· Do not use an appliance for any purpose other than its intended use.· Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.· Do not place on top of any other appliance. · Do not let the power cord of an appliance hang overthe edge of a table or bench top or touch any hot surface. · Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment. · For additional protection, Sunbeam recommend the use of a residual current device (RCD) with a tripping current not exceeding 30mA in the electrical circuit supplying power to your appliances. · Do not immerse the appliance in water or any other liquid unless recommended. · Appliances are not intended to be operated by means of an external timer or separate remote control system. · This appliance is intended to be used in household and similar applications such as: staff kitchen areas in shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential type environments; bed and breakfast type environments.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
1
Features of your Rice Perfect Deluxe 7Removable steaming tray Ideal for steaming fish and vegetables. Removable for easy cleaning. Non-stick Removable Cooking Pan Lightweight pan distributes heat evenly for perfectly cooked rice every time. The nonstick pan is removable for easy cleaning. Serving Spoon Holder For convenient storage of spoon whilst rice is cooking. Safety Latch Securely locks lid in place to seal in heat. Heating VesselKeep Warm Light Illuminates to indicate that your Rice Perfect Deluxe 7 is in the KEEP WARM mode. Keep Warm Function Keeps your rice warm until you are ready to serve it. Cook Light Illuminates to indicate that your Rice Perfect Deluxe 7 is in the COOK mode. Automatic Control Depress the lever to commence the COOK mode. The control automatically switches to KEEP WARM mode when the rice is cooked.2
Steam Vent Allows steam to be released while cooking, reducing condensation. Sealed Locking Lid `Jar-Style’ rice cooker with a sealed locking lid which traps the steam inside the vessel. Condensation Collector Collects excess steam droplets whilst cooking, keeping your bench dry and clean. Measuring Cup Ensures accurate measuring of rice to achieve perfect results every time. Serving Spoon Ideal for stirring and serving rice from the rice cooker. The plastic will not scratch the non-stick surface on the cooking pan. Large 7 Cup Capacity Prepare from 2 to 7 cups of uncooked rice at any time. Produces 14+ cups of cooked rice.3
Using your Rice Perfect Deluxe 7
1. Before using your Rice Perfect Deluxe 7 for the first time wash the cooking pan, measuring cup and serving spoon in warm soapy water. Rinse and dry thoroughly.Position the serving spoon holder to the side of the heating vessel and condensation collector below the lid hinge. Refer to illustration on previous page.2. Using the measuring cup provided, measure out the required quantity of rice.NOTE: 1 level cup measure = 180mls.1 cup of uncooked rice = 2 cup of cooked rice (approximately). Min. quantity of uncooked rice = 2 cups Max. quantity of uncooked rice = 7 cups3. Using a sieve, wash rice thoroughly under cold water before cooking. This removes excess starch which helps to achieve fluffier rice.NOTE: A fine mesh sieve is the most effective way to wash rice. Run water through rice until the water runs clear not milky.4. Ensuring that the exterior of the cooking pan is clean and dry, place it inside the heating vessel.5. Place the washed rice in the removable pan. Add cold water to the level indicated on the inside of the removable pan. See cooking charts on page 6.6. Close the lid until the latch clicks and lid is fully closed.7. Insert the plug into a 230-240 volt power outlet and turn the power on. (The “COOK” light will illuminate).4
8. Depress the automatic control lever to “COOK” to begin the cooking cycle. The “COOK” light will stay illuminated.NOTE: DO NOT put your face or hands over the steam vent while cooking.9. When cooking is complete, your Rice Perfect Deluxe 7 will automatically switch to “KEEP WARM” mode and the “KEEP WARM” light will illuminate. DO NOT open the lid until steaming has stopped.10. Allow rice to stand in the “KEEP WARM” mode for 5-10 minutes (2-4 cups rice) and 10-15 minutes (5-7 cups rice), with the lid closed before serving. DO NOT use metal utensils as these will scratch the non-stick coating. Allow cooking pan to cool before removing.NOTE: If the lid is opened immediately the condensation collector may overflow.11. The “KEEP WARM” cycle will continue until the power is switched off. If keeping the rice warm, stir to release steam, then close lid. Rice can be kept warm in the Rice Perfect Deluxe 7 for up to 2 hours. After 2 hours rice should be refrigerated for storage, if required.NOTE: During operating do not open the lid as this may affect cooking results. Do not interfere with the automatic control lever. Do not keep less than 2 cups of rice in the cooker for extended periods of time on “KEEP WARM” mode as the rice becomes dry and the quality will deteriorate.
Care and Cleaning
After using your Rice Perfect Deluxe 7, turn the power off and remove the cord from the power outlet.The removable pan, condensation collector, measuring cup, steaming tray, serving spoon and holder should be washed in warm water using a mild detergent. DO NOT use harsh abrasives to clean the removable cooking pan as these will damage the non-stick coating. The interior and exterior of the cooking vessel can be wiped over with a damp cloth.CAUTION: Never immerse the heating vessel in water.
DO NOT place any part of your Rice Perfect Deluxe 7 in a dishwasher. The hot water temperatures and harsh detergents may warp or stain the parts.CAUTION: Never use any chemical, steel wool, harsh abrasive cleaners, thinners or chemical dust cloths to clean any part of your Rice Perfect Deluxe 7.WARNING: Do not allow water to enter the inside of the heating vessel as this may cause electrocution.
5
Rice
WHITE RICEUSING CUP PROVIDED (uncooked rice Qty)2 3 4 5 6 7
CONVERSION TO METRIC MEASURE (uncooked rice Qty) 11/3 cups (265g) 2 cups (400g) 22/3 cups (530g) 31/3 cups (665g) 4 cups (800g) 42/3 cups (930g)
Fill to Water Level Indicator2 3 4 5 6 7
Approximate Cooking Time16 minutes 17 minutes 22 minutes 24 minutes 28 minutes 32 minutes
BROWN RICEUSING CUP PROVIDED (uncooked rice Qty)2 3 4 5 6 7
CONVERSION TO METRIC MEASURE (uncooked rice Qty) 11/3 cups (265g) 2 cups (400g) 22/3 cups (530g) 31/3 cups (665g) 4 cups (800g) 42/3 cups (930g)
Fill to Water Level Indicator2 3 4 5 6 7
Approximate Cooking Time23 minutes 31 minutes 35 minutes 37 minutes 39 minutes 44 minutes
Tips for cooking rice Results may vary depending on type of rice used. For fluffier rice, add a little extra water and for firmer rice, add a little less water. Should you happen to add too much extra water, the excess water may overflow during cooking. Sometimes it is a good idea to cook the rice with the recommended quantity of water first and then if the rice is still crunchy, a little extra water can be stirred through and the `COOK’ lever activated again. Cup measure provided equals approximately 135g of rice. If you misplace the measuring cup provided please refer to the quantities using a metric cup in the table(s) following. Please note that cooking times may vary due to slight differences between the cup provided and a metric cup.6
Recipes
NOTE: Ensure rice has been thoroughly washed under cold water before cooking to prevent rice grains from sticking to pan.
Coconut Rice 4 cups Jasmine rice 400ml (can) coconut cream or lite coconut milk 600ml water 1 tbsp sugar (optional) 2 lime leaves (optional)Place all ingredients in the removable pan and mix well. Cook with lid on. Allow 10 minutes on warm function before serving.Approx. time 20 minutes.
Saffron Rice
Add
1/ 4
teaspoon
of
saffron
for
every
2
cups
of
water used to cook white rice. Add a little
pepper and salt to taste. Mix well.
Savoury Rice Use chicken or beef stock in place of water to cook rice.
Spicy Rice
Cook saffron rice as directed above.
When cooked, add 1/2 teaspoon curry powder,
1 /2
teaspoon
chinese
5
spice
powder
and
1 /2
cup sultanas, for every 2 cups of rice.
Tasty Rice Rissoles
(Makes approx 10)
2 tablespoons (40g) butter or margarine
1 onion, finely chopped
1/2 teaspoon curry powder 2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 zucchini, grated
1 carrot, grated
1/4 cup finely chopped parsley 200g pumpkin, cooked and mashed
1/2 cup unprocessed bran 1/4 teaspoon ground sage 1/4 teaspoon ground cumin seeds 2 eggs, lightly beaten
2 tablespoons mayonnaise
1/4 cup peanut butter breadcrumbs for coating
oil for shallow frying
1. Melt butter or margarine in a pan. Lightly sauté onion and curry powder. Transfer to a large bowl. Add rice, zucchini, carrot, parsley, pumpkin, sage and cumin. Mix well.2. Combine eggs, mayonnaise and peanut butter and mix well. Add rice and vegetable mixture, combine all ingredients.3. Shape mixture into approximately 10 rissoles. Coat in breadcrumbs.4. Heat oil in frypan on high heat. Fry rissoles until golden brown. Serve with salad.
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Recipes continued
Fruit and Nut Rice
(Serves 6-8)
4 cups saffron rice, cooked in Rice Perfect
Deluxe 7
2 green onions, chopped
1 cup chopped dried apricots
1 cup chopped prunes
1/2 cup sultanas 1 cup cashews
1. Toss green onions, fruit and nuts through rice when Rice Cooker switches to “KEEP WARM”. Allow to stand 10 minutes.2. Serve as an accompaniment to curry or spicy dishes.
Fried Rice
(Serves 6-8)
1 tablespoon (20g) butter or oil 3 eggs, lightly beaten 1 clove garlic, peeled and finely chopped
1/2 tablespoon grated fresh ginger 1 red capsicum, chopped into 1.5cm pieces
4 rashers bacon, roughly chopped
4 green onions, sliced
1 x 225g canned pineapple pieces, drained
1/2 cup frozen peas 4 cups white rice, cooked in Rice Perfect
Deluxe 7 1 tablespoon soy sauce
1. Melt butter or margarine in a frypan on high heat. Add eggs to pan fry as for an omelette. Remove from pan and roughly chop.2. Lightly sauté garlic, ginger, capsicum and bacon. Add green onions, pineapple and peas and cook for approximately 2 minutes.
3. Add rice and chopped egg to frypan. Gently toss to combine. Add soy sauce and mix thoroughly. Heat through before serving.
Creamy Mushroom Risotto
(Serves 4)
2 tablespoons olive oil
80g butter
1 onion, chopped finely
1 clove garlic, crushed
2 cups (metric) uncooked Arborio rice
1 cup dry white wine
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
1/2 cup grated parmesan 1/4 cup chopped fresh parsley Freshly ground black pepper
1. In a large frying pan heat half the oil and butter; add onions and garlic and cook until the onions are tender. Add the rice and stir through to coat the rice with the onion mixture.2. Add the wine and cook, stirring, until most of the liquid has absorbed. Transfer mixture to the Rice Cooker cooking pan. Add the hot chicken stock and stir through. Making sure that the exterior of the pan is dry; place into heating vessel.3. Replace the lid.4. Depress the automatic control lever to “COOK”.5. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT REMOVE LID.
8
Recipes continued
6. Meanwhile heat the remaining oil and butter in a frying pan and cook, stirring until the mushrooms are tender; drain any excess liquid.7. After the rice has been in the “KEEP WARM” mode for 10 minutes, open the lid. Stir through the mushrooms, parmesan and parsley. Season to taste with black pepper.8. Serve immediately.
Pilau
(Serves 6)
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into
thin strips
21/2 cups (625ml) chicken or vegetable stock
1. Melt butter or margarine in a pan and sauté onions until tender.
2. Add green onions, rice, corn and capsicum. Cook for 2-3 minutes, stirring to coat rice.
3. Transfer rice mixture to Rice Perfect Deluxe 7. Pour stock over rice.
4. Cover and depress lever to “COOK”. Allow to stand for 10 minutes. Serve hot.
Pine Nut & Rice Stuffing for Turkey 3.5kg turkey 1 tablespoon butter or margarine 3 onions, peeled and finely chopped 2 cups brown rice, cooked in Rice Perfect Deluxe 7 250g dried apricots, roughly chopped 11/2 cups pine nuts, roughly chopped 2 tablespoons brandy1. Heat butter or margarine in a pan and lightly sauté onions.2. Combine with remaining ingredients. Place stuffing into cavity of turkey and truss. Bake for approximately 2-21/2 hours, at 180°c.Bacon and Pineapple Stuffing for Chicken No. 16 chicken 1 cup white or brown rice, cooked in Rice Perfect Deluxe 7 1/3 cup crushed pineapple, well drained 2 rashers bacon, rind removed and roughly chopped 4 green onions, chopped 1 egg 1 teaspoon mixed herbs1. Combine all ingredients. Place into cavity of chicken and truss.2. Bake for approximately 1 hour and 20 minutes, or until cooked. Basté chicken with juices throughout baking.
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Recipes continued
Summer Rice Salad
(Serves 4)
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 x 450g canned pineapple pieces in natural
juice, reserving 1/4 cup juice for dressing
1 carrot, grated
1 zucchini, sliced
1 small red capsicum, cut into 1.5cm pieces
1/2 cup cashews 1/2 cup sultanas
Dressing 1/4 cup White wine vinegar 1/4 cup honey 1/4 cup pineapple juice 2 tbsp grated ginger 1/4 cup coriander leaf, chopped1. Place salad ingredients into large bowl. Toss to combine.2. Combine French dressing, sour cream, pineapple juice and ginger.3. Pour dressing over salad and toss well. Sprinkle with coriander to serve.
Peachy Rice Crumble
(Serves 4-6)
2 cups white rice, cooked in Rice Perfect
Deluxe 7
1 x 825g canned sliced peaches, drained
3/4 cup sultanas
1 cup orange juice
1/4 cup honey
Topping 80g butter or margarine melted 1/2 cup wholemeal flour 1 cup rolled oats 1/2 cup coconut 1/2 cup brown sugar, firmly packed 1/4 teaspoon cinnamon 1/4 teaspoon mixed spice 1/3 cup slivered almonds1. Pre-heat oven to 180°C. Grease a 23cm round oven proof dish.2. Spread rice over base of prepared dish. Arrange peaches and sultanas on top of rice.3. Combine orange juice and honey in a saucepan. Gently heat, stirring until well combined. Pour over rice and fruit.4. Combine all topping ingredients. Spread evenly over rice and fruit.5. Bake for approximately 30 minutes. Serve with custard or ice cream.
10
Recipes continued
Savoury Rice Triangles (Makes approx. 18) 2 teaspoons (10g) butter or margarine 1 onion, finely chopped 1 clove garlic, finely chopped 2 ham steaks, finely chopped 2 cups brown rice, cooked in Rice Perfect Deluxe 7 2 cups frozen mixed vegetables 150g tasty cheese, grated 2 teaspoons curry powder1. Pre-heat oven to 230°C. Line baking trays with baking paper.2. Heat butter or margarine in a pan. Lightly sauté onion, garlic and ham.3. Place in a large bowl and add remaining ingredients. Mix well.4. Divide each sheet of puff pastry into 4 squares. Lightly brush edges with milk. Place approximately 3 teaspoons of mixture onto one half of pastry. Fold pastry diagonally over filling to form a triangle. Pinch edge firmly to seal.5. Place triangle onto prepared baking trays. Brush with a little milk. Bake for approximately 15-20 minutes, or until golden brown.NOTE: Alternatively, cut out rounds of pastry with a large scone cutter to make small pasties. These are ideal served as an appetiser.
Rice Croquettes
(Serves 4)
300g cooked white rice, cooked in
Rice Perfect Deluxe 7
1 tablespoon softened butter
1/2 cup ricotta cheese
1 tablespoon parmesan cheese
1 egg
Salt and pepper to taste
For frying: 2 eggs 3 tablespoons milk 11/2 cups plain flour 11/2 cups bread crumbs Oil for frying1. Using fingertips, combine rice and butter in a bowl until the butter is mixed in.2. Add the mashed ricotta cheese, parmesan, egg, salt and pepper to taste. Fold ingredients with a wooden spoon until well combined.3. Taking 2 tablespoons full of the mixture in your hand, shape into croquettes, resembling a small sausage.4. Lightly beat eggs and milk. Roll croquettes in flour, then dip in egg mixture and finally breadcrumbs.5. Heat oil in a frypan or wok and fry croquettes until golden on all sides. Serve hot with favourite dipping sauce and salad.
11
Sushi
You will find it a pleasure to be able to make your very own sushi with these simple steps. You will need to use Japanese style sushi rice which is a type of short grain rice and is readily available at good supermarkets. The cup measurement below is using the cup measure provided with your Rice Perfect Deluxe 7.Sushi rice 3 cups sushi rice 3 cups waterSushi Vinegar 1/3 cup rice vinegar 21/2 tablespoons sugar 1/4 teaspoon salt1. Place rice in a fine sieve and wash until the water runs clear. Drain for at least 10 minutes.2. Place rice in cooking pan. Add 3 cups of water or fill water to number 3 on the cooking bowl. Making sure that the exterior of the pan is dry, place into heating vessel.3. Replace the lid.4. Depress the automatic control lever to “COOK”.
5. When cooking is complete, the lever will automatically switch to the “KEEP WARM” mode. Leave the rice in the cooker for 10 minutes at this stage. DO NOT REMOVE LID.6. Combine sushi vinegar ingredients together; mix well until the sugar dissolves.7. Spread the rice into a large flat bottomed wooden or plastic bowl or container. Using the rice spoon provided, gently slice through the rice removing any lumps; at the same time gradually pour over sushi vinegar.8. Use either an electric fan on low or a hand fan; fan the rice until it is almost cool. Continue to gently slice through the rice but don’t stir as this will break up the rice grains.9. Place a clean damp cloth over the rice to prevent it from drying out while making sushi. Rice should be used as soon as possible.10. Do not put rice in the refrigerator as it will be too hard.Makes approximately 9 cups of cooked sushi rice.
12
Making Sushi
Before you make sushi you will need to purchase a bamboo mat for rolling your sushi. For best result lightly dampen your mat before using.6 sheets toasted seaweed (nori) Small bowl of cold water with 2 teaspoons rice vinegar Ready make wasabi paste Japanese soy sauce to serveSelection of ingredients listed below for 6 large rolls:1cm strips sashimi grade tuna or salmon Cooked prawns, shelled, deveined, halved lengthways Cooked crabmeat Pickled daikon, sliced thinly Lebanese cucumbers, seeds removed sliced thinly Avocado, sliced thinly Green onions, sliced into strips lengthways Snow pea sprouts Japanese mayonnaise Pink picked ginger 1.Place a sheet of seaweed, shiny side downonto the dampened bamboo mat.2.Dip your fingers into the water and scoop approximately 1/6 of the rice onto the centre of the seaweed.3.Gently spread the rice over the seaweed without pushing down, leave approximately
a 3cm strip at the top of the seaweed uncovered. This will help seal the roll after rolling.4.If using wasabi paste, smear a very small amount across the centre of the rice. Place your choice of ingredients in a row over the wasabi, making sure that the ingredients go to both ends. Don’t overfill as the sushi will be too difficult to roll. About 4-5 ingredients per roll is suitable.5.Starting with the edge closest to you, pick up the mat with your thumb and forefingers and using your remaining fingers hold the filling in place while you start to roll away from you.6.Roll forward gently but firmly. Moving the bamboo mat out of the way as you roll. Dip finger in water and slightly wet over the uncovered seaweed. Finish rolling, lightly press to shape. Unroll mat.7.Place roll onto cutting board and using a very sharp knife cut into eight pieces.8.Repeat with remaining rice, seaweed and fillings.9.Serve with extra wasabi and Japanese soy sauce.Makes 6 large rolls (48 pieces)
Step 1
Step 2
Step 3
Step 4 13
Steaming Times
WATER LEVEL (metric cup measures) 1/2 cup (125ml) 1 cup (250ml)11/2 cups (375ml) 2 cups (500ml)
TIME 10-15 minutes 15-20 minutes 20-25 minutes 30-35 minutes
Note: Steamer will not start until the lid is locked and the lever is depressed, to commence the cook mode.
14
Steaming Vegetables
For best results when steaming vegetables: 1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired. 2. Cut pieces to desired size. The smaller the piece the faster that it will cook. 3. To retain vegetable flavour and nutrients steam until just tender, but they should still beslightly firm. 4. Frozen vegetables should be defrosted before steaming.
VEGETABLE
QUANTITY
MINIMUM WATER(1 metric cup = 250ml)
APPROXIMATE COOKING TIME(minutes)
Asparagus
1 bunch (approx. 250g)
1/2
6-8
Beans
250g cut or whole
1/2
8-10
Beetroot
250g whole
2
20-30
Bok Choy
250g
1/2
6-8
Broccoli
350g
1/2
10
Brussel Sprouts
250g
1/2
10
Butternut Pumpkin 250g cut into 3cm pcs
1 1/2
15-20
Cabbage
250g coarsley shredded
1
12
Carrots
250g cut into 3cm pieces
1
15-20
Cauliflower
250g
1/2
10
Corn on the cob
500g whole cob
1
20-25
English Spinach 250g trimmed
1/2
5
Snowpeas
250g whole
1/2
5-7
Button squash
250g whole
1/2
8-12
Peas
250g shelled
1/2
12-15
Potatoes
1.Chats 2.Red or White 3.Red or White 4.Sweet
500g whole 600g – 800g whole 500g 3cm pieces 500g 3cm pieces
1 1/2
20-24
2 1/2
30-36
1 1/2
15-20
1
12-17
Zucchini
250g sliced
1/2
8
FROZEN VEGETABLES *Must be defrosted first.
1
12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
15
Steaming Fish and Seafood
For best results when steaming fish and seafood: 1. Place fish in the steamer tray. 2. Add lemon wedges, herbs, spices and seasoning before steaming. 3. Add butter or oils after steaming if desired. 4. Fish is cooked when it flakes easily with a fork.
TYPEClams and pippies FISH 1.fillet 2.steak Mussels Prawns (green)
QUANTITY 500g
MINIMUM APPROXIMATE WATER COOKING TIME SUGGESTIONS(1 cup = 250ml) (minutes)
1
5-8
Steam until just open.
500g
1
500g 2cm thick
1
500g in the shell
1
500g medium in shell 1
12 12-18 8-1212
Before cooking brush lightly with oil & season. Steam until just open. Steam until just pink.
Steaming PoultryFor best results when steaming poultry: 1. Select pieces of a similar size for even cooking. 2. Cook meat on a single layer. 3. Remove all fat and skin. 4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming. 5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices runclear it is cooked through. 6. Cooking will vary depending on the size of the pieces.16
Steaming Poultry
TYPE Breast filletPieces bone in
QUANTITY 500g
MINIMUM APPROXIMATE WATER COOKING TIME(1 cup = 250ml) (minutes)
11/2
12-14
500g (approx. 4) 11/2
15-25
SUGGESTIONSPlace the thickest part towards the outside of the basket. Brush with oil and season first. Place the thickest part towards the outside of the basket. Brush with oil and season first.
17
HNeoatedsing
Notes
HNeoatedsing
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction within 12 months of purchase (3 months commercial use) due to faulty materials or manufacture, we will replace it for you free of charge.
Should you experience any difficulties with your appliance, please phone our customer service line for advice on 1300 881 861 in Australia, or 0800 786 232 in New Zealand. Alternatively, you can send a written claim to Sunbeam at the address listed below. On receipt of your claim, Sunbeam will seek to resolve your difficulties or, if the appliance is defective, advise you on how to obtain a replacement or refund.Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear.Similarly your 12 Month Replacement Guarantee does not cover freight or any other costs incurred in making a claim. Please retain your receipt as proof of purchase.The benefits given to you by this guarantee are in addition to your other rights and remedies under any laws which relate to the appliance.Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act.
In Australia you are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure.Should your appliance require repair or service after the guarantee period, contact your nearest Sunbeam service centre.For a complete list of Sunbeam’s authorised service centres visit our website or call:Australia www.sunbeam.com.au1300 881 861Units 5 & 6, 13 Lord Street Botany NSW 2019 AustraliaNew Zealand www.sunbeam.co.nz0800 786 23226 Vestey Drive, Mt Wellington Auckland, New Zealand
Need help with your appliance?Contact our customer service team or visit our website for information and tips on getting the most from your appliance.In Australia Visit www.sunbeam.com.auOr call 1300 881 861In New Zealand Visit www.sunbeam.co.nzOr call 0800 786 232
is a registered trademark.
Made in China. Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2003.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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References
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