Toastmaster EST7CAN User's Manual

RS_EST7CAN_IB_ENG_1-11-06 11/1/06 5:03 PM Page 1

LIMITED ONE YEAR WARRANTY

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: To contact us, please write to, call, or email:

708 South Missouri Street

Macon, MO 63552 USA

PO Box 7366

Columbia MO 65205-7366 USA

1-800-233-9054

E-mail: [email protected]

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.

For more information on our products, visit our website: www.maxim-toastmaster.com.

Made in China

Richard Simmons is a trademark of the Richard Simmons Living Trust.

© 2006 Richard Simmons, Inc. All Rights Reserved.

EST7CAN


Hi!

A long time a go I had a dream to steam. Now that dream has come true with Steam Heat™. Never before has a steamer been designed to do so much.

With my three individually controlled steaming compartments you can steam anything from a snack or breakfast to a complete dinner and dessert.

Steaming your food has benefits like no other form of cooking.

Meats and fish are moist and juicy, vegetables retain all their vitamins and nutrients and desserts are full of flavor.

Steaming has always been one of my secrets to losing weight and keeping it off. With a set of easy recipes for you to follow, steaming will become your kitchen’s best friend.

Happy Steaming!

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.

Pork: allspice, caraway, cinnamon, cloves, fennel, ginger, marjoram, mustard, poultry seasoning, rosemary, sage, and thyme.

Poultry: basil, chives, cinnamon, cloves, cumin, curry powder, dill, marjoram, nutmeg, paprika, parsley, poultry seasoning, rosemary, saffron, sage, savory, tarragon, thyme, and turmeric.

Seafood: allspice, cayenne, chervil, chives, cumin, curry, dill, fennel, marjoram, mint, mustard, nutmeg, oregano, paprika, parsley, saffron, sage, savory, tarragon, thyme, and turmeric.

Vegetables: allspice, basil, cayenne, chervil, chives, cinnamon, cloves, cumin, curry powder, garlic, ginger, Italian seasoning, marjoram, nutmeg, paprika, parsley, rosemary, sage, savory, tarragon, and thyme.

44


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 Sauce

Use with fish

Pineapple Salsa

Use with poultry, fish or pork

1

1

2 cups fat-free mayonnaise

1

2 tablespoon minced garlic 1 jalapeño chili pepper

⁄

2 cup sweet pickle relish seeded and minced

⁄

⁄

4 cup fresh lemon juice

2 teaspoon salt

1 ⁄

2 teaspoon black pepper

1 1 ⁄

2 cups diced fresh or canned pineapple, drained

3 ⁄

4 cup cucumber, chopped

1 teaspoon grated lime peel

2 tablespoon fresh lime juice

1 ⁄

4 cup minced cilantro

1.

2.

3.

4.

Important Safeguards.........................................................1

Additional Important Safeguards........................................2

a. Grounded 3-Conductor Plug........................................4

b. Short Cord Instructions..................................................4

c. Plasticizer Warning.........................................................4

d. Electric Power................................................................4

Getting to know your Richard Simmons

Electronic Steamer..............................................................5

a. Before First Use.............................................................6

Operating Instructions........................................................7

a. Setting Up.......................................................................7

b. Steaming.........................................................................8

5.

6.

User Maintenance Instructions.........................................12

a. Care and Cleaning.......................................................12

b. Descaling.....................................................................13

c. Storing..........................................................................13

Hints and Tips..................................................................14

i. Rice and Grain..................................................14

ii. Vegetables.........................................................15

iii. Seafood............................................................15

iv. Eggs.................................................................15

7.

Steaming Charts...............................................................16

a) Rice and Grain Steaming Chart..................................16

b) Vegetable Steaming Chart..........................................17

c) Seafood Steaming Chart.............................................18

d) Pre-cooked Meat and Poultry Steaming Chart...........18

e) Egg Steaming Chart....................................................19

f) Fruit Steaming Chart...................................................19

8. Recipes.............................................................................20

43


IMPORTANT SAFEGUARDS

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

Salmon Sauce

Use with fish

1 ⁄

4 cup I Can’t Believe It’s

Not Butter®

3 tablespoons all-purpose flour

1 1 ⁄

2 cups skim milk

2 tablespoons white wine

2 tablespoons tomato paste

1 ⁄

4 teaspoon dried thyme

1 clove garlic, minced

1 ⁄

4 cup minced onion

Dill Sauce

Use with poultry or fish

1 ⁄

4 cup I Can’t Believe It’s Not

Not Butter®


1 1 ⁄

2 cups skim milk

2 tablespoons fresh dill pinch ground nutmeg

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 Sauce

Use with fish or pork

Hot Sauce


1 cup catsup

3 tablespoons lemon juice 1

1 cup chili sauce

⁄

2 cup beer

1 ⁄

2 tablespoon Splenda® 2 teaspoons

2 teaspoons prepared horseradish prepared mustard

1 ⁄

2 teaspoon Tabasco® pepper sauce

1 ⁄


To make the Horseradish Mustard Mayonnaise or Chili Soy

Sauce, combine all the ingredients in a glass bowl and refrigerate.

Makes 1 ⁄

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 prepared seeded and minced horseradish sauce

1 tablespoon prepared mustard

1 ⁄

4 cup low-sodium soy sauce

2 tablespoons fish sauce

2 tablespoons fresh lemon juice 1 tablespoon fresh lemon juice

1 teaspoon minced ginger

1 teaspoon Splenda®

1 tablespoon water

42


Rubs

Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming.

Seasons 2 to 4 pounds of food, depending on personal taste.

Cajun Rub

Use on poultry, fish or pork

Southwestern Rub


1 tablespoon dried basil leaves 1 1 ⁄

2 teaspoons chili powder

1 tablespoon dried oregano leaves 1 teaspoon garlic powder

1 teaspoon thyme leaves 1 ⁄

2 teaspoon dried

1 teaspoon ground allspice

1 tablespoon paprika

2 teaspoons salt oregano, crushed

1 ⁄

2 teaspoon ground cumin

Lemon-Rosemary Rub


Hot Mustard Rub

Use on poultry

1 1 ⁄

2 teaspoons lemon peel, grated 2 tablespoons paprika

1 teaspoon dried rosemary leaves 1 ⁄

2 tablespoon Splenda®

1 ⁄

4 teaspoon thyme leaves

2 cloves minced garlic

1 ⁄

4 teaspoon salt

1 ⁄


1

1 brown sugar

⁄

2 teaspoon dry mustard


⁄

2 teaspoon salt

1 ⁄


Sauces

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 1 1 ⁄

2 cups of sauce.

41

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 cooking. 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

Spicy Herb Marinade

Use with poultry, fish, or pork

1 ⁄

4 cup white wine vinegar

2 tablespoons vegetable oil

1 tablespoon lemon juice


1 ⁄

4 cup minced onion


1 ⁄

4 teaspoon dried basil leaves

2 tablespoons dried cilantro

2 tablespoons dry mustard

Szechwan Marinade


1 ⁄


3 tablespoons red wine vinegar

1 tablespoon sesame oil

2 tablespoons Splenda®

2 tablespoons corn starch

Mexicali Marinade


1 ⁄

2 cup prepared salsa

2 tablespoons lime juice

1 tablespoon vegetable oil

Soy with Ginger and

Garlic Marinade

Use with fish, poultry or pork

1 ⁄


1 ⁄

4 cup hoisin sauce

1 tablespoon white vinegar

1 teaspoon minced ginger root


1 teaspoon five-spice powder

40


Classic Egg Salad with Dill Serves 4

6 large hard boiled eggs, peeled and dices into 3/8 inch cubes

1 ⁄

4 cup fat-free mayonnaise

2 tablespoons minced red onion

3 tablespoons chopped fresh dill

1 finely chopped celery rib

3 to 6 Claussen® chopped dill hamburger pickle slices

1 tablespoon ground mustard


1 ⁄

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).

Marinates 1 to 1 1 ⁄

2 pounds of food, depending on personal taste.

Curry Yogurt Marinade

Use with poultry or pork

1 ⁄

4 cup plain non-fat yogurt

2 tablespoons lemon juice


2 cloves garlic, minced

1 ⁄

2 teaspoon curry powder

1 ⁄

8 teaspoon crushed red pepper

Lemon Oriental Marinade


1 ⁄

4 cup lemon juice

1 tablespoon low-sodium soy sauce


1 ⁄

4 cup minced onion

1 ⁄

4 teaspoon ground ginger

1 ⁄


39

Grounded 3-Conductor Plug

This appliance is equipped with a grounded-type 3-wire cord (3prong plug).

This plug will only fit into an electrical outlet made for a 3-prong plug.

This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat this safety feature.

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 Electronic Steamer

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

5

Sweet and Sour Chicken Breast Dinner

2 chicken breast halves, boneless and skinless seasoning salt

1 cup brown rice

1 ⁄

4 teaspoon salt

1 1 ⁄

4 cups water

1 ⁄

2 sliced onion, 1 ⁄

2 inch thick

1 ⁄

2 sliced green pepper,

Serves 2

1 ⁄

2 inch thick

4 ounces sliced mushrooms

1 ⁄

2 cup fresh bean sprouts

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 Vegetables Serves 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 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


Shrimp with Tomato Sauce

1 pound medium shrimp, deveined

3 ⁄

4 teaspoon dried basil

8 ounces mushrooms, halved or quartered if large

1 ⁄

2 yellow onion, 1 inch cubes

1 red bell pepper, 1 inch cubes

1 green bell pepper, 1 inch cubes

Sauce

6 tablespoons I Can’t Believe It’s Not Butter®

1 tablespoon minced garlic

32 ounces canned crushed tomatoes

1 1 ⁄


1 ⁄

4 teaspoon red pepper

1 ⁄


1 ⁄

4 teaspoon marjoram

1 ⁄

2 teaspoon ground black pepper

Serves 4

1 pound whole wheat blend spaghetti, cooked low-fat Parmesan cheese

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.


37

1. Lid for Center Steamer Bowl

(P/N 22787)

7. Water Level Sensor –

DO NOT REMOVE

2. Lid for Side Steamer Bowl x 2

(P/N 22788R and P/N 22788L)

8. WATER REFILL Opening

9. Water Window

3. Side Steamer Bowl x 2

(P/N 22789)

10. Control Panel

4. Center Steamer Bowl

(P/N 22790)

11. Steamer Base with

3 Heating Elements

5. Drip Tray (P/N 22791)

12. Flavor Tray

6. Steam Ring x 3 (P/N 22792)

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

Stuffed Peppers and Brussels Sprouts

3 medium red peppers

6.4 ounces boxed Spanish or Mexican Rice Mix

1 ⁄

2 pound Brussels sprouts

Serves 3

1. Cut the tops off the peppers and clean out the membrane.

Place into one of the Small Steamer Bowls and set the Timer for 15 minutes.

2. Mix the rice, seasoning packet, and 1-2/3 cup water in the

Cooking Bowl that fits into the Large Steamer Bowl. Set the


3. Place the Brussels sprouts into the other Small Steamer Bowl and set the Timer for 30 minutes.

4. Check the food for doneness and continue cooking if necessary. Stuff the peppers with rice and serve.

Asian Glazed Salmon with Snow Peas and Asparagus Serves 4

1 pound salmon filets, skin removed

3 ⁄

4 teaspoon grated ginger

2 large lettuce leaves

1 pound asparagus spears

1 pound snow peas

Marinade

2 tablespoons sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon Splenda® brown sugar

2 tablespoons minced green onions

1 1 ⁄

2 teaspoons grated ginger


1. Combine the marinade ingredients; sesame oil, soy sauce, brown sugar, green onion, 3 ⁄

4 teaspoon of the ginger, and garlic together in a locking plastic bag. Place the salmon into the marinade and refrigerate at least 30 minutes, but not for more than 1 hour.

2. Place 1 ⁄

4 teaspoon of ginger and 1 teaspoon of water into each

Flavor Tray.

3. Place the lettuce leaves in the Large Steamer Bowl and lay the salmon filets on top. Set the Timer for 10 minutes.

4. Add the asparagus to one of the Small Steamer Bowls and set the Timer for 7 minutes.

5. Place the snow peas into the other Small Steamer Bowl and set the Timer for 10 minutes.

6. Check all food for doneness, continue cooking if necessary.

36


Cauliflower Mash

1 medium head cauliflower, cut into flowerets

Sauce

1 ⁄

4 cup fat-free ranch salad dressing

Garnish with 2 thinly sliced green onions

Serves 6

1. Place the cauliflower into the Large Steamer Bowl. Set the


2. Remove the cauliflower and place into a heat resistant bowl.

Add the ranch dressing and mash with a hand mixer until light and fluffy. Garnish with onions.

Rice with Mushrooms

1 cup wild rice blend

10 1 ⁄

2 ounces canned fat-free chicken broth


1 ⁄

2 cup chopped onion

2 tablespoons I Can’t Believe It’s Not Butter®, melted

Serves 4

1. Combine all ingredients in the Cooking Bowl that fits into the

Large Steamer Bowl and set the Timer for 50 minutes.

2. Check rice for doneness. Continue cooking if necessary.

Lunch/Dinner

Steamed Vegetables with Curry Brown Rice and Tofu Serves 4

1 cup brown rice

1 ⁄

2 pound firm tofu, drained,

1 inch cubes


1 1 ⁄

4 cups vegetable broth

1

1 sliced red pepper, 1 ⁄

2 inch thick

⁄

2 sliced green pepper, 1 ⁄

2 inch thick

1 ⁄


2 inch thick

1 cup sliced celery, 1 ⁄

2 inch thick

2 cups shredded carrots

1. Stir the rice, tofu, curry powder and vegetable broth together in the Cooking Bowl which fits the Large Steamer Bowl. Set the Timer for 60 minutes. Stir the ingredients midway through cooking.

2. Mix the red and green peppers and onion together and place in one of the Small Steamer Bowls. Set the Timer for

7 minutes.

3. Mix the celery and carrots together and place into the other

Small Steamer Bowl. Set the Timer for 10 minutes.

4. Check the food for doneness and continue cooking if necessary. Stir together and serve.

35

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

MORE RECIPES

The following recipes were developed by our Test Kitchen for use in your Richard Simmons Steamer.

Soup/Sides

Curried Lentil Soup Serves 4

1 cup lentils, soaked overnight according to package directions

3 ⁄

4 teaspoon dried parsley

2 cups fat-free chicken or vegetable broth


2 cups sliced celery, 1 ⁄

2 inch thick

2 cups sliced carrots, 1 ⁄

4 inch thick

1 onion, 1 ⁄

2 inch cubes

Sauce

2 cups low-fat chicken broth

1 teaspoon dried parsley

1 tablespoon curry powder

14 ounces canned diced tomatoes

1. Soak the lentils overnight according to package directions and drain.

2. Place 1 ⁄

4 teaspoon of parsley and 1 teaspoon of water into each Flavor Tray.

3. Place the drained lentils, 2 cups broth and the garlic into the

Cooking Bowl which fits into the Large Steamer Bowl. Set the Timer for 55 minutes.

4. Place the celery and carrots into one of the Small Steamer

Bowls and set the Timer for 15 minutes.

5. Add the onions to the other Small Steamer Bowl and set the


6. Check all foods for doneness and continue cooking if necessary.

7. While the lentils and vegetables are steaming, combine the sauce ingredients and in a pan and simmer on the stove for

20 minutes.

8. When the lentils and vegetables are done, stir them into the simmering tomato sauce.

34


Poached Pears

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


Serves 4

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.

Turn pears 1 ⁄

2 way through cooking time.

3. Refrigerate overnight before using.

Nutritional Information:

107 Calories, .4 gm Protein, 20 gm Carbohydrate, 1 gm Fat,

0 mg Cholesterol, 4 mg Sodium

Tip: Poached pears are great with low-fat ice cream, fat-free whip cream or in a salad.

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.

33

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

Baked Stuffed Apple with Pecans

2 small apples cored 3 ⁄

4 through

2 tablespoons chopped pecans

2 teaspoons cinnamon powder

2 tablespoons brown sugar

2 tablespoons raisins

1 teaspoon lemon juice

2 teaspoons I Can’t Believe It’s Not Butter®, melted garnish with additional cinnamon powder

Serves 2

1. Core apples 3 ⁄

4 through.

2. Mix together all other ingredients and stuff into apples.

3. Cover tops of apples with aluminum foil and place in Small or Large Steamer Bowl.

4. Steam for about 20 to 25 minutes until apples are softened.

5. Dust with cinnamon and serve.


192 Calories, 1 gm Protein, 35.5 gm Carbohydrate, 6.7 gm Fat,


Tip: A delicious light dessert that is refreshing and easy to make.

Spiced Peaches over Vanilla Ice Cream

1 tablespoon dark rum

1 medium sliced peach

1 teaspoon cinnamon

1 tablespoon Splenda® brown sugar blend for baking

1 cup fat-free vanilla ice cream

Serves 2

1. Put rum in Flavor Tray.

2. Place sliced peaches in Small or Large Steamer Bowl and top with cinnamon and brown sugar blend.

3. Steam for about 10 minutes until softened.

4. Serve over fat-free vanilla ice cream.


131 Calories, 2.7 gm Protein, 26 gm Carbohydrate, 1.6 gm Fat,

5.4 mg Cholesterol, 50 mg Sodium

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


Dessert:

Creamy Cheesecake

1 ⁄

4 cup graham cracker crumbs

1 cup fat-free ricotta

8 ounces lite cream cheese


1 ⁄

2 cup Splenda® blend for baking

1 ⁄

8 teaspoon salt

Serves 4

3 ⁄

4 cup Eggbeaters®


1 tablespoon cornstarch

1 tablespoon graham cracker crumbs

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 tested, it is done.

5. Refrigerate until cold then serve.


192 Calories, 11.7 gm Protein, 18.7 gm Carbohydrate, 7.6 gm Fat,


Tip: You can make individual cheesecakes by using mini soufflé cups.

Pumpkin Custard

15 ounces canned pumpkin

6 ounces evaporated 2% milk

3 eggs or 3 ⁄

4 cup Eggbeaters®

3 ⁄


1 1 ⁄

2 teaspoons cinnamon

Serves 6

1 ⁄

2 teaspoon ginger

1 ⁄

2 teaspoon nutmeg

1 ⁄

4 teaspoon cloves garnish with 2 tablespoons

Splenda® brown sugar and

1 ⁄

4 teaspoon cinnamon

1. Blend together all ingredients except the garnish, and place in the Cooking Bowl which fits in the Large Steamer Bowl.

2. Steam for about 35 to 45 minutes until set and knife comes out clean when tested.

3. Spoon off any condensation that has accumulated on the top and sprinkle with Splenda® brown sugar and cinnamon garnish.

4. Refrigerate until ready to use.

Nutritional information:

117 Calories, 6 gm Protein, 18 gm Carbohydrate, 2.7 gm Fat,


Tip: Creamy and light, a delicious substitute for a no crust pumpkin pie.

Great with fat-free whip cream.

31

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.




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.


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

Salmon and Ginger with Leeks


1 ⁄

2 pound salmon filet

4 leek leaves

2 teaspoons minced fresh garlic

1 teaspoon minced fresh ginger

1 ⁄

2 teaspoon salt

1 ⁄

4 teaspoon pepper

2 tablespoons minced scallions or green onions

Serves 2

1. Pour wine in Flavor Tray.

2. Clean leeks, slice and place in the Small or Large

Steamer Bowl.

3. Make sure salmon is clean and all bones are removed and place skin side down on top of leeks.

4. Mix together spices and place on top of salmon.

5. Garnish with minced scallions or green onions.

6. Steam for 12 to 14 minutes until salmon is just cooked.




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


Spicy Chicken with Apples

1 ⁄

2 pound thin sliced chicken breast

(skinless, boneless)

1 ⁄

4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 ⁄

4 teaspoon pepper

Serves 2

1 ⁄

4 teaspoon chili powder

1 ⁄

4 teaspoon cinnamon

1 teaspoon olive oil

2 tablespoons hot sauce

2 tablespoons sugar

1 red apple sliced thick

1. Mix together, salt, garlic powder, onion powder, pepper, chili powder, cinnamon, olive oil, hot sauce and sugar.

2. Place chicken in Small or Large Steamer Bowl and coat with sauce, garnish with sliced apples.

3. Steams 10 to 12 minutes until chicken is cooked through and serve.


284 Calories, 26.7 gm Protein, 22 gm Carbohydrate, 10 gm Fat,


Tip: Serve with sweet potato and steamed vegetables. Spicy coating works great with turkey too.

Honey Mustard Pork with Cranberries and Sweet Potatoes

1 peeled sweet potato sliced thin

1 ⁄

2 pound boneless pork loin or sirloin chop, 1 inch thick

2 tablespoons honey mustard

1 chopped scallion or green onion

1 tablespoon dried cranberries

Serves 2

1. Cut off any extra fat from pork loin.

2 Place sweet potatoes in Small or Large Steamer Bowl.

3. Top with pork loin.

4. Spread honey mustard on top of pork and top with scallions or green onion and cranberries.

5. Steam for about 15 to 20 minutes until pork and sweet potatoes are cooked through.




Tip: You can use other dried fruit such as dried cherries or raisins in place of cranberries. Serve with steamed green beans or broccoli.

29

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

Shrimp Oreganata

1 ⁄

2 pound large uncooked shrimp shelled and deveined

1 ⁄

2 cup shredded cabbage

2 tablespoons minced garlic

1 tablespoon olive oil


2 teaspoons dried oregano

Serves 2

1 ⁄

4 teaspoon salt

1 ⁄

4 teaspoon pepper

2 tablespoons seasoned breadcrumbs


1. Place cabbage on bottom of Small or Large Steamer Bowl.

2. Mix together, garlic, olive oil, lemon juice, oregano, salt and pepper and press mixture into shrimp.

3. Place shrimp over cabbage, sprinkle with breadcrumbs and minced scallions or green onions.

4. Steam for about 8 to 10 minutes until shrimp are just cooked and light pink.




Tip: To clean shrimp, peel off shell and run a paring knife down the back to remove black vein. Serve with brown rice and steamed veggies.

Chicken Cordon Bleu

1 ⁄

2 pound thin chicken cutlets (skinless, boneless)


1 ⁄

4 teaspoon salt dash pepper

2 slices lean honey ham sliced thin

2 slices low-fat Swiss cheese sliced thin

2 tablespoons chopped fresh parsley

Serves 2

1. Spread garlic over chicken and season with salt and pepper.

2. Evenly place ham and cheese in chicken and roll, fasten shut with toothpicks.

3. Place chicken in Small or Large Steamer Bowl and garnish with chopped parsley.

4. Steam for about 12 to 18 minutes until chicken is cooked through; make sure to remove toothpicks before serving.




Tip: Cordon Bleu can also be made open where Swiss and ham is layered over top; cooks faster about 8 to 10 minutes.

28


Dirty Water Hot Dogs with Sauerkraut

16 ounces sauerkraut

4 lite or fat-free hot dogs (about 90 calories each)

1. Place sauerkraut in Small or Large Steamer Bowl.

Serves 4

2. Place hot dogs over sauerkraut and steam for about

10 minutes and serve.


119 Calories, 6 gm Protein, 6.8 gm Carbohydrate, 7 gm Fat, 20 mg

Cholesterol, 1341 mg Sodium

Tip: Like great NYC or Coney Island hot dogs? Steaming is the way to bring you back to the ball park.

Salmon with Dill Sauce over Bok Choy

1 cup of bok choy cleaned and chopped

1 ⁄


2 teaspoons brown mustard


1 ⁄


2 teaspoons chopped fresh dill

1 tablespoon minced garlic garnish with 1 tablespoon fresh dill

Serves 2

1. Run hand across salmon and feel for any hidden bones.

If bones are found remove with pliers.

2. Mix together, mustard, lemon, yogurt, chopped dill and garlic.

3. Place bok choy in Small or Large Steamer Bowl and top with salmon, skin side down. Pour sauce over top of salmon leaving a small border of about 1 ⁄

2 inch around edge of salmon. Top with dill garnish and serve extra sauce on the side.

4. Steam for 10 to 14 minutes until salmon is just cooked through and middle is no longer pink.




Tip: Salmon is a delicious way to get your Omega 3 fatty acids, beneficial for a healthy heart. Serve with steamed vegetables and new potatoes.

27

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.

RICE/GRAIN

White Rice, short, reg., long, or extra long

Rice and Grain Steaming Chart*

AMOUNT OF RAW

RICE/GRAIN

AMOUNT OF

COLD WATER

SUGGESTED

COOKING TIME

1 cup

1 1 ⁄

4 cups

35 - 45 minutes

Brown Rice, short, regular, or long

Wild Rice Blend

Rice Mix

Lentils

Oatmeal, regular

1 cup 1 1 ⁄

4 cups 50 - 60 minutes

1 cup 1 1 ⁄


6 - 7 ounces plus seasonings

1 cup soaked overnight

1 cup

1 2 ⁄

3 cups

2 cups

45 - 55 minutes

55 - 65 minutes

1 1 ⁄


* Steam rice and grains using the Cooking Bowl.

16


VEGETABLE

Artichokes, whole

Asparagus Spears

Beans Green, cut

Beets, whole

Broccoli Flowerets

Brussels Sprouts

Cabbage, 1 inch pieces

1/8 wedges

Celery, 1/8 inch slices

1/2 inch slices

Carrots, 1/8 inch slices

2 inch pieces

Cauliflower Flowerets

Cauliflower, Whole

Corn on the Cob

Eggplant,

1 inch slices unpeeled

Mushrooms, sliced whole

New Potatoes, whole

Onions,

1/2 inch slices/pieces

Parsnips, small

Peppers,

1/2 inch pieces/slices

1 inch pieces/slices whole, cored

Potatoes, 1 inch cubes

Rutabaga,

1 1/2 - 2 inch pieces

Snow Peas

Spinach

Squash - Acorn, halved with skin side up

Squash - Butternut, halved with skin side up

Squash - Spaghetti, halved with skin side up

Squash - Yellow,

1 inch slices

Squash - Zucchini,

1 inch slices

Turnips, small whole

Yams / Sweet

Potatoes, halved with skin side up

Vegetable Steaming Chart

SMALL/SIDE BOWL

AMOUNT

LARGE/CENTER

BOWL AMOUNT

3

1 pound

1 pound

1 1 ⁄

2 pounds

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

4 head

1 ⁄

4 head

4 celery ribs

1 bunch

2 carrots

1 pound

1 pound

1 small

3 small

5

2 pounds

2 pounds

3 pounds

1 pound

1 pound

1 ⁄

2 head

1 ⁄

2 head

8 celery ribs

2 bunches

4 carrots

1 1 ⁄

2 pounds

2 pounds

1 medium

4 small

2 slices

8 ounces

8 ounces

1 1 ⁄

2 pounds

1 onion

11 ounces

1 pepper

1 pepper

3 peppers

1 pound

1 1 ⁄

2 pounds

1 ⁄

2 pound

6 ounces

1 small

1 half

1 half

1 pound

1 pound

1 pound

2 halves

3 slices

1 pound

1 pound

2 1 ⁄

2 pounds

2 onions

1 pound

2 peppers

2 peppers

6 peppers

1 1 ⁄

2 pounds

3 pounds

1 pound

10 ounces

1 1 ⁄

2 pounds

2 halves

2 halves

1 1 ⁄

2 pounds

1 1 ⁄

2 pounds

2 pounds

3 halves

17

SUGGESTED

COOKING TIME

20 - 30 minutes

7 - 12 minutes

10 - 15 minutes

55 - 65 minutes

10 - 15 minutes

30 - 40 minutes

10 - 15 minutes

20 - 25 minutes

10 - 15 minutes

15 - 20 minutes

10 - 15 minutes

45 - 55 minutes

15 - 20 minutes

35 - 45 minutes

30 - 40 minutes

15 - 20 minutes

7 - 12 minutes

10 - 15 minutes

45 - 55 minutes

5 - 10 minutes

35 - 45 minutes

5 - 10 minutes

10 - 15 minutes

10 - 15 minutes

25 - 35 minutes

50 - 60 minutes

10 - 15 minutes

10 - 15 minutes

20 - 30 minutes

40 - 50 minutes

30 - 40 minutes

10 - 15 minutes

10 - 15 minutes

40 - 50 minutes

35 - 45 minutes

Chicken with Mango Salsa over Mixed Greens

6 ounces thin chicken cutlets steamed and chilled

4 cups of mixed greens

1 ⁄

2 mango chopped

1 ⁄

4 cup chopped red onion

1 ⁄

2 cup finely chopped fresh cilantro

1 cup chopped tomatoes

1 ⁄

2 cup corn nibbles juice of one lime

1 ⁄

4 teaspoon salt dash of pepper

1 ⁄

2 chopped jalapeno

Serves 2

1. Slice cooked chicken cutlets and place over mixed greens.

2. Mix together chopped mango, red onion, cilantro, chopped tomatoes, corn, lime juice, salt, pepper and jalapeno.

3. Pour mango salsa over salad.

4. Serve with your favorite fat-free dressing.




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 Greens

6 ounces thin turkey cutlets steamed and chilled


1 peeled sliced cucumber

2 cups of chopped tomatoes


1 tablespoon capers

1

1

Serves 2

⁄

2 cup of minced red onion

1 ⁄

4 cup minced fresh oregano



1 ⁄

4 teaspoon salt

⁄

2 teaspoon pepper

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.

4. Pour tomato salsa over turkey and serve.




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


Sausage and Peppers

1 onion sliced thin

1 red pepper cut into 2 inch pieces

1 ⁄

2 pound uncooked sweet turkey sausage formed into

2 inch patties

12 whole garlic cloves peeled

1 ⁄

4 teaspoon salt

1 ⁄

2 teaspoon pepper

1. Place onions and peppers in the Small or Large

Steamer Bowl.

2. Top with sausage, garlic cloves, salt and pepper.

Serves 2

3. Steam for 10 to 15 minutes until sausage is cooked and onions and peppers are soft.


193 Calories, 15.7 gm Protein, 12.9 gm Carbohydrate, 9.8 gm Fat, 66 mg Cholesterol, 241 mg Sodium

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 Peaches Serves 2

1 ⁄

2 pound lean boneless pork sirloin or tenderloin medallions,

1 ⁄

2 inch thick

1 ⁄


1 ⁄


2 tablespoons barbeque sauce

8 1 ⁄

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 through and no longer pink in the center.




Tip: There are many different flavors of barbeque sauce. Hickory and brown sugar works well in this recipe.

25

SEAFOOD

Clams, countneck

Crab - King

Crab - Snow

Lobster Tail - Tiger,

6 oz.

Lobster Tail, 8 oz.

Mussels

Oysters, in shell

Scallops - Bay, fresh/shucked

Scallops - Sea, whole, fresh/shucked

Shrimp - Medium, split shell, deveined

Shrimp - Large, split shell, deveined

Fish - Filets,

1/2 inch thick

Fish - Steaks,

1 inch thick

Seafood Steaming Chart

SMALL/SIDE BOWL

AMOUNT

1 pound

1 ⁄

2 pound

1 ⁄

2 pound

2

LARGE/CENTER

BOWL AMOUNT

2 pounds

1 pound

1 pound

4

1

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

2 pound

2

1 pound

3 ⁄

4 pound

1 pound

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

2 pound

1 pound

1 pound

1 pound

3 ⁄

4 pound

3 ⁄

4 pound

1 1 ⁄

2 pounds

1 1 ⁄

2 pounds

Pre-cooked Meat & Poultry Steaming Chart

MEAT/POULTRY

SMALL/SIDE BOWL

AMOUNT

LARGE/CENTER

BOWL AMOUNT

SUGGESTED

COOKING TIME

Chicken or Turkey

Cutlets

Chicken Breast

Halves, boneless, skinless

Pork Loin, Sirloin

Chops, 1 inch thick

Smoked Sausage, precooked, cut into 6 pieces

Frankfurters

To fit Bowl

To fit Bowl

To fit Bowl

14 ounces

1 package

To fit Bowl

To fit Bowl

To fit Bowl

20 ounces

1 package

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

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


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

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

-

LARGE/CENTER

BOWL AMOUNT

1 - 9

1 - 9

1 - 9

LARGE/CENTER

BOWL AMOUNT

1 - 3

1 - 3

1 - 3

LARGE/CENTER

BOWL AMOUNT

6

SUGGESTED

COOKING TIME

10 minutes

15 minutes

20 minutes

SUGGESTED

COOKING TIME

8 minutes

10 minutes

13 minutes

SUGGESTED

COOKING TIME

20 - 25 minutes

FRUIT

Apples, Peaches,

Pears, halved and cored, turn halfway through steaming time


Pears, sliced

Fruit Steaming Chart

SMALL BOWL

AMOUNT

LARGE BOWL

AMOUNT

SUGGESTED

COOKING TIME

To fit Bowl

To fit Bowl

To fit Bowl 20 - 25 minutes


19

Scallops in Wine Sauce with Prosciutto

1 ⁄

2 pound sea scallops cut in half

1 tablespoon I Can’t Believe It’s Not Butter®, melted


1 ⁄

8 cup white wine


1 thin slice of chopped prosciutto


1 ⁄

4 teaspoon salt

1 ⁄

2 teaspoon pepper

Serves 2

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 cooked through.


161 Calories, 15 gm Protein, 2.5 gm Carbohydrate, 8.6 gm Fat, 30 mg


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 Florentine

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 ⁄



2 tablespoons minced fresh parsley

Serves 2

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 minutes until done.


175 Calories, 18.9 gm Protein, 2.7 gm Carbohydrate, 10 gm Fat, 49 mg


Tip: Any fish can be substituted in this recipe, just use boneless fish filets and cook until fish is done in center; when no longer pink.

24


Lunch/Dinner:

Steamed Clams Scampi Serves 2

12 littleneck clams



1 ⁄

8 cup white wine


1 ⁄

4 teaspoon salt

1 ⁄

8 teaspoon pepper


1 chopped tomato

1 tablespoon bacon bits or imitation bacon bits (optional)

1 tablespoon chopped fresh parsley

1. Place all ingredients in the Cooking Bowl which fits in the

Large Steamer Bowl.

2. Steam for about 18 to 20 minutes until clams open and serve.




Tip: Delicious served over whole grain pasta. Discard any clams that don’t open.

Tilapia with Breadcrumbs and Garlic

1 ⁄

2 pound tilapia filet


1 ⁄

4 cup minced green onion

1 ⁄

4 teaspoon salt

1 ⁄



1 tablespoon Parmesan cheese


1 ⁄

2 teaspoon dried oregano garnish with lemon wedges and paprika

Serves 2

1. Place tilapia in Small or Large Steamer Bowl and top with garlic, minced onion, salt, olive oil, breadcrumbs, Parmesan cheese, lemon juice and dried oregano.

2. Steam for 8 to 12 minutes until cooked through and serve with lemon wedges and paprika.




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

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 Benedict

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

Serves 1

Sauce:

1 ⁄

2 teaspoon country mustard


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: Eggs Benedict is a classic dish. Our light delicious sauce gives you the flavor without all the fat and calories.

20


Turkey American Scrambler


1 slice deli roasted turkey (sliced thin)

1 egg (whisked) or 1 ⁄

4 cup Eggbeaters®

1 slice 2% American cheese

1 teaspoon chopped scallions or green onions

Serves 1

1. Spray a small heat resistant soufflé/custard/casserole dish with pump spray.

2. Place turkey on bottom of soufflé cup and top with egg.

3. Top with cheese, slicing to cover. Garnish with chopped scallions or green onions.

4. Steam in Small or Large Steamer Bowl for 8 to 10 minutes until the egg is cooked through and serve.




Tip: This filling is also great rolled into a wrap and served as an on-thego sandwich.

Eggs with Peppers and Onions


2 tablespoons chopped red pepper

3 tablespoons chopped scallions or green onions


4 cup Eggbeaters®

1 slice low-fat Swiss cheese (sliced thin)

1 teaspoon hot sauce

Serves 1

1. Spray a small heat resistant oval soufflé/casserole dish with pump spray.

2. Place 2 tablespoons peppers and 2 tablespoons scallions or green onions in dish.

3. Top with egg and cheese.

4. Sprinkle with hot sauce and garnish with remaining

1 tablespoon chopped scallions or green onions.

5. Steam in Small or Large Steamer Bowl for 7 to 10 minutes until egg is set then serve.


104 Calories, 10.6 gm Protein, 2 gm Carbohydrate, 5.7 gm Fat, 217 mg


Tip: Extra hot sauce can be used for those who like it spicy. Also a low-fat Muenster or low fat mozzarella works great in place of the

Swiss cheese.

21

Eggs Espanola


2 tablespoons salsa (drained) dash hot sauce


4 cup Eggbeaters®

1 ounce shredded low-fat cheddar cheese

Serves 1


2. Mix together salsa and hot sauce.

3. Place salsa and hot sauce on bottom of dish and top with egg and shredded cheddar cheese.

4. Steam in Small or Large Steamer Bowl for 6 to 8 minutes until set, and then serve.


127 Calories, 13.4 gm Protein, 2.3 gm Carbohydrate, 7 gm Fat,


Tip: Serve with warm tortillas. To drain salsa place in a small strainer for about 5 minutes and discard any liquid.

Cinnamon Spiced Apples and

Blueberries with Yogurt Serves 2

1 medium apple, peeled and sliced

1 cup blueberries



1 tablespoon brown sugar

2 cups non-fat plain yogurt

2 tablespoons wheat germ

1. Place sliced apple and blueberries in Small or Large Steamer

Bowl and top with lemon juice.

2. Sprinkle cinnamon and brown sugar on fruit and steam for about 8 to 10 minutes until softened.

3. Serve fruit with yogurt and sprinkle with wheat germ.




Tip: Pears or peaches work well in place of the apples. Other berries can be used as well.

22


Turkey American Scrambler


1 slice deli roasted turkey (sliced thin)


4 cup Eggbeaters®

1 slice 2% American cheese

1 teaspoon chopped scallions or green onions

Serves 1

1. Spray a small heat resistant soufflé/custard/casserole dish with pump spray.

2. Place turkey on bottom of soufflé cup and top with egg.

3. Top with cheese, slicing to cover. Garnish with chopped scallions or green onions.

4. Steam in Small or Large Steamer Bowl for 8 to 10 minutes until the egg is cooked through and serve.




Tip: This filling is also great rolled into a wrap and served as an on-thego sandwich.

Eggs with Peppers and Onions


2 tablespoons chopped red pepper

3 tablespoons chopped scallions or green onions


4 cup Eggbeaters®

1 slice low-fat Swiss cheese (sliced thin)

1 teaspoon hot sauce

Serves 1


2. Place 2 tablespoons peppers and 2 tablespoons scallions or green onions in dish.

3. Top with egg and cheese.

4. Sprinkle with hot sauce and garnish with remaining

1 tablespoon chopped scallions or green onions.

5. Steam in Small or Large Steamer Bowl for 7 to 10 minutes until egg is set then serve.


104 Calories, 10.6 gm Protein, 2 gm Carbohydrate, 5.7 gm Fat, 217 mg


Tip: Extra hot sauce can be used for those who like it spicy. Also a low-fat Muenster or low fat mozzarella works great in place of the

Swiss cheese.

21

Eggs Espanola


2 tablespoons salsa (drained) dash hot sauce


4 cup Eggbeaters®

1 ounce shredded low-fat cheddar cheese

Serves 1


2. Mix together salsa and hot sauce.

3. Place salsa and hot sauce on bottom of dish and top with egg and shredded cheddar cheese.

4. Steam in Small or Large Steamer Bowl for 6 to 8 minutes until set, and then serve.


127 Calories, 13.4 gm Protein, 2.3 gm Carbohydrate, 7 gm Fat,


Tip: Serve with warm tortillas. To drain salsa place in a small strainer for about 5 minutes and discard any liquid.

Cinnamon Spiced Apples and

Blueberries with Yogurt Serves 2

1 medium apple, peeled and sliced

1 cup blueberries



1 tablespoon brown sugar

2 cups non-fat plain yogurt

2 tablespoons wheat germ

1. Place sliced apple and blueberries in Small or Large Steamer

Bowl and top with lemon juice.

2. Sprinkle cinnamon and brown sugar on fruit and steam for about 8 to 10 minutes until softened.

3. Serve fruit with yogurt and sprinkle with wheat germ.




Tip: Pears or peaches work well in place of the apples. Other berries can be used as well.

22


Lunch/Dinner:

Steamed Clams Scampi Serves 2

12 littleneck clams



1 ⁄

8 cup white wine


1 ⁄

4 teaspoon salt

1 ⁄

8 teaspoon pepper


1 chopped tomato

1 tablespoon bacon bits or imitation bacon bits (optional)

1 tablespoon chopped fresh parsley

1. Place all ingredients in the Cooking Bowl which fits in the

Large Steamer Bowl.

2. Steam for about 18 to 20 minutes until clams open and serve.




Tip: Delicious served over whole grain pasta. Discard any clams that don’t open.

Tilapia with Breadcrumbs and Garlic

1 ⁄

2 pound tilapia filet


1 ⁄

4 cup minced green onion

1 ⁄

4 teaspoon salt

1 ⁄



1 tablespoon Parmesan cheese


1 ⁄

2 teaspoon dried oregano garnish with lemon wedges and paprika

Serves 2

1. Place tilapia in Small or Large Steamer Bowl and top with garlic, minced onion, salt, olive oil, breadcrumbs, Parmesan cheese, lemon juice and dried oregano.

2. Steam for 8 to 12 minutes until cooked through and serve with lemon wedges and paprika.




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

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 Benedict


1 slice lean honey ham, sliced paper thin

1 egg

1 slice roasted red pepper

1 ⁄

2 whole grain English muffin

Serves 1

Sauce:

1 ⁄

2 teaspoon country mustard


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: Eggs Benedict is a classic dish. Our light delicious sauce gives you the flavor without all the fat and calories.

20


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

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

-

LARGE/CENTER

BOWL AMOUNT

1 - 9

1 - 9

1 - 9

LARGE/CENTER

BOWL AMOUNT

1 - 3

1 - 3

1 - 3

LARGE/CENTER

BOWL AMOUNT

6

SUGGESTED

COOKING TIME

10 minutes

15 minutes

20 minutes

SUGGESTED

COOKING TIME

8 minutes

10 minutes

13 minutes

SUGGESTED

COOKING TIME

20 - 25 minutes

FRUIT


Pears, halved and cored, turn halfway through steaming time


Pears, sliced

Fruit Steaming Chart

SMALL BOWL

AMOUNT

LARGE BOWL

AMOUNT

SUGGESTED

COOKING TIME

To fit Bowl

To fit Bowl



19

Scallops in Wine Sauce with Prosciutto

1 ⁄

2 pound sea scallops cut in half



1 ⁄

8 cup white wine


1 thin slice of chopped prosciutto


1 ⁄

4 teaspoon salt

1 ⁄

2 teaspoon pepper

Serves 2

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 cooked through.


161 Calories, 15 gm Protein, 2.5 gm Carbohydrate, 8.6 gm Fat, 30 mg


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 Florentine

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 ⁄



2 tablespoons minced fresh parsley

Serves 2

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 minutes until done.


175 Calories, 18.9 gm Protein, 2.7 gm Carbohydrate, 10 gm Fat, 49 mg


Tip: Any fish can be substituted in this recipe, just use boneless fish filets and cook until fish is done in center; when no longer pink.

24


Sausage and Peppers

1 onion sliced thin

1 red pepper cut into 2 inch pieces

1 ⁄

2 pound uncooked sweet turkey sausage formed into

2 inch patties

12 whole garlic cloves peeled

1 ⁄

4 teaspoon salt

1 ⁄

2 teaspoon pepper

1. Place onions and peppers in the Small or Large

Steamer Bowl.

2. Top with sausage, garlic cloves, salt and pepper.

Serves 2

3. Steam for 10 to 15 minutes until sausage is cooked and onions and peppers are soft.


193 Calories, 15.7 gm Protein, 12.9 gm Carbohydrate, 9.8 gm Fat, 66 mg Cholesterol, 241 mg Sodium

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 Peaches Serves 2

1 ⁄

2 pound lean boneless pork sirloin or tenderloin medallions,

1 ⁄

2 inch thick

1 ⁄


1 ⁄


2 tablespoons barbeque sauce

8 1 ⁄

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 through and no longer pink in the center.




Tip: There are many different flavors of barbeque sauce. Hickory and brown sugar works well in this recipe.

25

SEAFOOD

Clams, countneck

Crab - King

Crab - Snow

Lobster Tail - Tiger,

6 oz.

Lobster Tail, 8 oz.

Mussels

Oysters, in shell

Scallops - Bay, fresh/shucked

Scallops - Sea, whole, fresh/shucked

Shrimp - Medium, split shell, deveined

Shrimp - Large, split shell, deveined

Fish - Filets,

1/2 inch thick

Fish - Steaks,

1 inch thick

Seafood Steaming Chart

SMALL/SIDE BOWL

AMOUNT

1 pound

1 ⁄

2 pound

1 ⁄

2 pound

2

LARGE/CENTER

BOWL AMOUNT

2 pounds

1 pound

1 pound

4

1

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

2 pound

2

1 pound

3 ⁄

4 pound

1 pound

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

2 pound

1 pound

1 pound

1 pound

3 ⁄

4 pound

3 ⁄

4 pound

1 1 ⁄

2 pounds

1 1 ⁄

2 pounds

Pre-cooked Meat & Poultry Steaming Chart

MEAT/POULTRY

SMALL/SIDE BOWL

AMOUNT

LARGE/CENTER

BOWL AMOUNT

SUGGESTED

COOKING TIME

Chicken or Turkey

Cutlets

Chicken Breast

Halves, boneless, skinless

Pork Loin, Sirloin

Chops, 1 inch thick

Smoked Sausage, precooked, cut into 6 pieces

Frankfurters

To fit Bowl

To fit Bowl

To fit Bowl

14 ounces

1 package

To fit Bowl

To fit Bowl

To fit Bowl

20 ounces

1 package

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

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


VEGETABLE

Artichokes, whole

Asparagus Spears

Beans Green, cut

Beets, whole

Broccoli Flowerets

Brussels Sprouts

Cabbage, 1 inch pieces

1/8 wedges

Celery, 1/8 inch slices

1/2 inch slices

Carrots, 1/8 inch slices

2 inch pieces

Cauliflower Flowerets

Cauliflower, Whole

Corn on the Cob

Eggplant,

1 inch slices unpeeled

Mushrooms, sliced whole

New Potatoes, whole

Onions,

1/2 inch slices/pieces

Parsnips, small

Peppers,

1/2 inch pieces/slices

1 inch pieces/slices whole, cored

Potatoes, 1 inch cubes

Rutabaga,

1 1/2 - 2 inch pieces

Snow Peas

Spinach

Squash - Acorn, halved with skin side up

Squash - Butternut, halved with skin side up

Squash - Spaghetti, halved with skin side up

Squash - Yellow,

1 inch slices

Squash - Zucchini,

1 inch slices

Turnips, small whole

Yams / Sweet

Potatoes, halved with skin side up

Vegetable Steaming Chart

SMALL/SIDE BOWL

AMOUNT

LARGE/CENTER

BOWL AMOUNT

3

1 pound

1 pound

1 1 ⁄

2 pounds

1 ⁄

2 pound

1 ⁄

2 pound

1 ⁄

4 head

1 ⁄

4 head

4 celery ribs

1 bunch

2 carrots

1 pound

1 pound

1 small

3 small

5

2 pounds

2 pounds

3 pounds

1 pound

1 pound

1 ⁄

2 head

1 ⁄

2 head

8 celery ribs

2 bunches

4 carrots

1 1 ⁄

2 pounds

2 pounds

1 medium

4 small

2 slices

8 ounces

8 ounces

1 1 ⁄

2 pounds

1 onion

11 ounces

1 pepper

1 pepper

3 peppers

1 pound

1 1 ⁄

2 pounds

1 ⁄

2 pound

6 ounces

1 small

1 half

1 half

1 pound

1 pound

1 pound

2 halves

3 slices

1 pound

1 pound

2 1 ⁄

2 pounds

2 onions

1 pound

2 peppers

2 peppers

6 peppers

1 1 ⁄

2 pounds

3 pounds

1 pound

10 ounces

1 1 ⁄

2 pounds

2 halves

2 halves

1 1 ⁄

2 pounds

1 1 ⁄

2 pounds

2 pounds

3 halves

17

SUGGESTED

COOKING TIME

20 - 30 minutes

7 - 12 minutes

10 - 15 minutes

55 - 65 minutes

10 - 15 minutes

30 - 40 minutes

10 - 15 minutes

20 - 25 minutes

10 - 15 minutes

15 - 20 minutes

10 - 15 minutes

45 - 55 minutes

15 - 20 minutes

35 - 45 minutes

30 - 40 minutes

15 - 20 minutes

7 - 12 minutes

10 - 15 minutes

45 - 55 minutes

5 - 10 minutes

35 - 45 minutes

5 - 10 minutes

10 - 15 minutes

10 - 15 minutes

25 - 35 minutes

50 - 60 minutes

10 - 15 minutes

10 - 15 minutes

20 - 30 minutes

40 - 50 minutes

30 - 40 minutes

10 - 15 minutes

10 - 15 minutes

40 - 50 minutes

35 - 45 minutes

Chicken with Mango Salsa over Mixed Greens

6 ounces thin chicken cutlets steamed and chilled


1 ⁄

2 mango chopped

1 ⁄

4 cup chopped red onion

1 ⁄

2 cup finely chopped fresh cilantro

1 cup chopped tomatoes

1 ⁄

2 cup corn nibbles juice of one lime

1 ⁄


1 ⁄

2 chopped jalapeno

Serves 2

1. Slice cooked chicken cutlets and place over mixed greens.

2. Mix together chopped mango, red onion, cilantro, chopped tomatoes, corn, lime juice, salt, pepper and jalapeno.

3. Pour mango salsa over salad.

4. Serve with your favorite fat-free dressing.




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 Greens

6 ounces thin turkey cutlets steamed and chilled


1 peeled sliced cucumber

2 cups of chopped tomatoes


1 tablespoon capers

1

1

Serves 2

⁄

2 cup of minced red onion

1 ⁄

4 cup minced fresh oregano



1 ⁄

4 teaspoon salt

⁄

2 teaspoon pepper

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.

4. Pour tomato salsa over turkey and serve.




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 Sauerkraut

16 ounces sauerkraut

4 lite or fat-free hot dogs (about 90 calories each)

1. Place sauerkraut in Small or Large Steamer Bowl.

Serves 4

2. Place hot dogs over sauerkraut and steam for about

10 minutes and serve.


119 Calories, 6 gm Protein, 6.8 gm Carbohydrate, 7 gm Fat, 20 mg


Tip: Like great NYC or Coney Island hot dogs? Steaming is the way to bring you back to the ball park.

Salmon with Dill Sauce over Bok Choy

1 cup of bok choy cleaned and chopped

1 ⁄


2 teaspoons brown mustard


1 ⁄


2 teaspoons chopped fresh dill

1 tablespoon minced garlic garnish with 1 tablespoon fresh dill

Serves 2

1. Run hand across salmon and feel for any hidden bones.

If bones are found remove with pliers.

2. Mix together, mustard, lemon, yogurt, chopped dill and garlic.

3. Place bok choy in Small or Large Steamer Bowl and top with salmon, skin side down. Pour sauce over top of salmon leaving a small border of about 1 ⁄

2 inch around edge of salmon. Top with dill garnish and serve extra sauce on the side.

4. Steam for 10 to 14 minutes until salmon is just cooked through and middle is no longer pink.




Tip: Salmon is a delicious way to get your Omega 3 fatty acids, beneficial for a healthy heart. Serve with steamed vegetables and new potatoes.

27

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.

RICE/GRAIN

White Rice, short, reg., long, or extra long

Rice and Grain Steaming Chart*

AMOUNT OF RAW

RICE/GRAIN

AMOUNT OF

COLD WATER

SUGGESTED

COOKING TIME

1 cup

1 1 ⁄

4 cups

35 - 45 minutes

Brown Rice, short, regular, or long

Wild Rice Blend

Rice Mix

Lentils

Oatmeal, regular

1 cup 1 1 ⁄


1 cup 1 1 ⁄


6 - 7 ounces plus seasonings

1 cup soaked overnight

1 cup

1 2 ⁄

3 cups

2 cups

45 - 55 minutes

55 - 65 minutes

1 1 ⁄


* Steam rice and grains using the Cooking Bowl.

16


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

Shrimp Oreganata

1 ⁄

2 pound large uncooked shrimp shelled and deveined

1 ⁄

2 cup shredded cabbage




2 teaspoons dried oregano

Serves 2

1 ⁄

4 teaspoon salt

1 ⁄

4 teaspoon pepper



1. Place cabbage on bottom of Small or Large Steamer Bowl.

2. Mix together, garlic, olive oil, lemon juice, oregano, salt and pepper and press mixture into shrimp.

3. Place shrimp over cabbage, sprinkle with breadcrumbs and minced scallions or green onions.

4. Steam for about 8 to 10 minutes until shrimp are just cooked and light pink.




Tip: To clean shrimp, peel off shell and run a paring knife down the back to remove black vein. Serve with brown rice and steamed veggies.

Chicken Cordon Bleu

1 ⁄

2 pound thin chicken cutlets (skinless, boneless)


1 ⁄

4 teaspoon salt dash pepper

2 slices lean honey ham sliced thin

2 slices low-fat Swiss cheese sliced thin

2 tablespoons chopped fresh parsley

Serves 2

1. Spread garlic over chicken and season with salt and pepper.

2. Evenly place ham and cheese in chicken and roll, fasten shut with toothpicks.

3. Place chicken in Small or Large Steamer Bowl and garnish with chopped parsley.

4. Steam for about 12 to 18 minutes until chicken is cooked through; make sure to remove toothpicks before serving.




Tip: Cordon Bleu can also be made open where Swiss and ham is layered over top; cooks faster about 8 to 10 minutes.

28


Spicy Chicken with Apples

1 ⁄

2 pound thin sliced chicken breast

(skinless, boneless)

1 ⁄

4 teaspoon salt



1 ⁄

4 teaspoon pepper

Serves 2

1 ⁄

4 teaspoon chili powder

1 ⁄

4 teaspoon cinnamon

1 teaspoon olive oil

2 tablespoons hot sauce

2 tablespoons sugar

1 red apple sliced thick

1. Mix together, salt, garlic powder, onion powder, pepper, chili powder, cinnamon, olive oil, hot sauce and sugar.

2. Place chicken in Small or Large Steamer Bowl and coat with sauce, garnish with sliced apples.

3. Steams 10 to 12 minutes until chicken is cooked through and serve.


284 Calories, 26.7 gm Protein, 22 gm Carbohydrate, 10 gm Fat,


Tip: Serve with sweet potato and steamed vegetables. Spicy coating works great with turkey too.

Honey Mustard Pork with Cranberries and Sweet Potatoes

1 peeled sweet potato sliced thin

1 ⁄

2 pound boneless pork loin or sirloin chop, 1 inch thick

2 tablespoons honey mustard


1 tablespoon dried cranberries

Serves 2

1. Cut off any extra fat from pork loin.

2 Place sweet potatoes in Small or Large Steamer Bowl.

3. Top with pork loin.

4. Spread honey mustard on top of pork and top with scallions or green onion and cranberries.

5. Steam for about 15 to 20 minutes until pork and sweet potatoes are cooked through.




Tip: You can use other dried fruit such as dried cherries or raisins in place of cranberries. Serve with steamed green beans or broccoli.

29

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


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.


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

Salmon and Ginger with Leeks


1 ⁄


4 leek leaves

2 teaspoons minced fresh garlic

1 teaspoon minced fresh ginger

1 ⁄

2 teaspoon salt

1 ⁄

4 teaspoon pepper


Serves 2

1. Pour wine in Flavor Tray.

2. Clean leeks, slice and place in the Small or Large

Steamer Bowl.

3. Make sure salmon is clean and all bones are removed and place skin side down on top of leeks.

4. Mix together spices and place on top of salmon.

5. Garnish with minced scallions or green onions.

6. Steam for 12 to 14 minutes until salmon is just cooked.




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 Cheesecake

1 ⁄

4 cup graham cracker crumbs

1 cup fat-free ricotta

8 ounces lite cream cheese


1 ⁄

2 cup Splenda® blend for baking

1 ⁄

8 teaspoon salt

Serves 4

3 ⁄

4 cup Eggbeaters®


1 tablespoon cornstarch

1 tablespoon graham cracker crumbs

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 tested, it is done.

5. Refrigerate until cold then serve.




Tip: You can make individual cheesecakes by using mini soufflé cups.

Pumpkin Custard

15 ounces canned pumpkin

6 ounces evaporated 2% milk

3 eggs or 3 ⁄

4 cup Eggbeaters®

3 ⁄


1 1 ⁄


Serves 6

1 ⁄

2 teaspoon ginger

1 ⁄

2 teaspoon nutmeg

1 ⁄

4 teaspoon cloves garnish with 2 tablespoons

Splenda® brown sugar and

1 ⁄

4 teaspoon cinnamon

1. Blend together all ingredients except the garnish, and place in the Cooking Bowl which fits in the Large Steamer Bowl.

2. Steam for about 35 to 45 minutes until set and knife comes out clean when tested.

3. Spoon off any condensation that has accumulated on the top and sprinkle with Splenda® brown sugar and cinnamon garnish.

4. Refrigerate until ready to use.

Nutritional information:



Tip: Creamy and light, a delicious substitute for a no crust pumpkin pie.

Great with fat-free whip cream.

31

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.




6. Clean the Steamer Base with a soft, damp cloth and dry thoroughly.

12


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

Baked Stuffed Apple with Pecans

2 small apples cored 3 ⁄

4 through

2 tablespoons chopped pecans

2 teaspoons cinnamon powder

2 tablespoons brown sugar

2 tablespoons raisins


2 teaspoons I Can’t Believe It’s Not Butter®, melted garnish with additional cinnamon powder

Serves 2

1. Core apples 3 ⁄

4 through.

2. Mix together all other ingredients and stuff into apples.

3. Cover tops of apples with aluminum foil and place in Small or Large Steamer Bowl.

4. Steam for about 20 to 25 minutes until apples are softened.

5. Dust with cinnamon and serve.




Tip: A delicious light dessert that is refreshing and easy to make.

Spiced Peaches over Vanilla Ice Cream

1 tablespoon dark rum

1 medium sliced peach

1 teaspoon cinnamon

1 tablespoon Splenda® brown sugar blend for baking

1 cup fat-free vanilla ice cream

Serves 2

1. Put rum in Flavor Tray.

2. Place sliced peaches in Small or Large Steamer Bowl and top with cinnamon and brown sugar blend.

3. Steam for about 10 minutes until softened.

4. Serve over fat-free vanilla ice cream.



5.4 mg Cholesterol, 50 mg Sodium

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 Pears

2 pears, peeled, cored and cut in half lengthwise

1 ⁄

3 cup white wine

1 ⁄

3 cup port

1 ⁄


2 cinnamon sticks

2 peppercorns

1 ⁄



Serves 4

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.

Turn pears 1 ⁄

2 way through cooking time.

3. Refrigerate overnight before using.


107 Calories, .4 gm Protein, 20 gm Carbohydrate, 1 gm Fat,


Tip: Poached pears are great with low-fat ice cream, fat-free whip cream or in a salad.

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.

33

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




Sauce

1 ⁄



Serves 6







10 1 ⁄



1 ⁄

2 cup chopped onion


Serves 4




Lunch/Dinner


1 cup brown rice

1 ⁄


1 inch cubes


1 1 ⁄


1


2 inch thick

⁄


2 inch thick

1 ⁄


2 inch thick


2 inch thick




7 minutes.




35






Steaming





Figure 2

8




Sauce

1 ⁄



Serves 6







10 1 ⁄



1 ⁄

2 cup chopped onion


Serves 4




Lunch/Dinner


1 cup brown rice

1 ⁄


1 inch cubes


1 1 ⁄


1


2 inch thick

⁄


2 inch thick

1 ⁄


2 inch thick


2 inch thick




7 minutes.




35






Steaming





Figure 2

8


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

Stuffed Peppers and Brussels Sprouts

3 medium red peppers

6.4 ounces boxed Spanish or Mexican Rice Mix

1 ⁄

2 pound Brussels sprouts

Serves 3

1. Cut the tops off the peppers and clean out the membrane.

Place into one of the Small Steamer Bowls and set the Timer for 15 minutes.

2. Mix the rice, seasoning packet, and 1-2/3 cup water in the

Cooking Bowl that fits into the Large Steamer Bowl. Set the


3. Place the Brussels sprouts into the other Small Steamer Bowl and set the Timer for 30 minutes.

4. Check the food for doneness and continue cooking if necessary. Stuff the peppers with rice and serve.

Asian Glazed Salmon with Snow Peas and Asparagus Serves 4

1 pound salmon filets, skin removed

3 ⁄

4 teaspoon grated ginger

2 large lettuce leaves

1 pound asparagus spears

1 pound snow peas

Marinade

2 tablespoons sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon Splenda® brown sugar

2 tablespoons minced green onions

1 1 ⁄

2 teaspoons grated ginger


1. Combine the marinade ingredients; sesame oil, soy sauce, brown sugar, green onion, 3 ⁄

4 teaspoon of the ginger, and garlic together in a locking plastic bag. Place the salmon into the marinade and refrigerate at least 30 minutes, but not for more than 1 hour.

2. Place 1 ⁄

4 teaspoon of ginger and 1 teaspoon of water into each

Flavor Tray.

3. Place the lettuce leaves in the Large Steamer Bowl and lay the salmon filets on top. Set the Timer for 10 minutes.

4. Add the asparagus to one of the Small Steamer Bowls and set the Timer for 7 minutes.

5. Place the snow peas into the other Small Steamer Bowl and set the Timer for 10 minutes.

6. Check all food for doneness, continue cooking if necessary.

36


Shrimp with Tomato Sauce

1 pound medium shrimp, deveined

3 ⁄


8 ounces mushrooms, halved or quartered if large

1 ⁄

2 yellow onion, 1 inch cubes

1 red bell pepper, 1 inch cubes

1 green bell pepper, 1 inch cubes

Sauce

6 tablespoons I Can’t Believe It’s Not Butter®


32 ounces canned crushed tomatoes

1 1 ⁄


1 ⁄

4 teaspoon red pepper

1 ⁄


1 ⁄

4 teaspoon marjoram

1 ⁄

2 teaspoon ground black pepper

Serves 4

1 pound whole wheat blend spaghetti, cooked low-fat Parmesan cheese

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.


37

1. Lid for Center Steamer Bowl

(P/N 22787)

7. Water Level Sensor –

DO NOT REMOVE

2. Lid for Side Steamer Bowl x 2

(P/N 22788R and P/N 22788L)

8. WATER REFILL Opening

9. Water Window

3. Side Steamer Bowl x 2

(P/N 22789)

10. Control Panel

4. Center Steamer Bowl

(P/N 22790)

11. Steamer Base with

3 Heating Elements

5. Drip Tray (P/N 22791)

12. Flavor Tray

6. Steam Ring x 3 (P/N 22792)

13. Cooking Bowl (P/N 22793)

14. Steam Vents (not shown)

Figure 1: Control Panel

BEFORE FIRST USE


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.




6


Getting To Know Your Richard Simmons

EST7 Electronic Steamer

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

5

Sweet and Sour Chicken Breast Dinner

2 chicken breast halves, boneless and skinless seasoning salt

1 cup brown rice

1 ⁄

4 teaspoon salt

1 1 ⁄

4 cups water

1 ⁄


2 inch thick

1 ⁄


Serves 2

1 ⁄

2 inch thick


1 ⁄

2 cup fresh bean sprouts

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.


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 Vegetables Serves 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 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


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 Dill Serves 4

6 large hard boiled eggs, peeled and dices into 3/8 inch cubes

1 ⁄

4 cup fat-free mayonnaise

2 tablespoons minced red onion

3 tablespoons chopped fresh dill

1 finely chopped celery rib

3 to 6 Claussen® chopped dill hamburger pickle slices

1 tablespoon ground mustard


1 ⁄

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).

Marinates 1 to 1 1 ⁄

2 pounds of food, depending on personal taste.

Curry Yogurt Marinade

Use with poultry or pork

1 ⁄




2 cloves garlic, minced

1 ⁄


1 ⁄


Lemon Oriental Marinade


1 ⁄

4 cup lemon juice

1 tablespoon low-sodium soy sauce


1 ⁄

4 cup minced onion

1 ⁄

4 teaspoon ground ginger

1 ⁄


39

Grounded 3-Conductor Plug

This appliance is equipped with a grounded-type 3-wire cord (3prong plug).

This plug will only fit into an electrical outlet made for a 3-prong plug.

This is a safety feature. If the plug should fail to fit the outlet, contact an electrician to replace the obsolete outlet. Do not attempt to defeat this safety feature.

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


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 cooking. 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

Spicy Herb Marinade


1 ⁄

4 cup white wine vinegar

2 tablespoons vegetable oil



1 ⁄

4 cup minced onion


1 ⁄

4 teaspoon dried basil leaves

2 tablespoons dried cilantro

2 tablespoons dry mustard

Szechwan Marinade


1 ⁄


3 tablespoons red wine vinegar

1 tablespoon sesame oil

2 tablespoons Splenda®

2 tablespoons corn starch

Mexicali Marinade


1 ⁄

2 cup prepared salsa

2 tablespoons lime juice


Soy with Ginger and

Garlic Marinade

Use with fish, poultry or pork

1 ⁄


1 ⁄

4 cup hoisin sauce

1 tablespoon white vinegar

1 teaspoon minced ginger root


1 teaspoon five-spice powder

40


Rubs

Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming.

Seasons 2 to 4 pounds of food, depending on personal taste.

Cajun Rub


Southwestern Rub


1 tablespoon dried basil leaves 1 1 ⁄


1 tablespoon dried oregano leaves 1 teaspoon garlic powder

1 teaspoon thyme leaves 1 ⁄

2 teaspoon dried

1 teaspoon ground allspice

1 tablespoon paprika

2 teaspoons salt oregano, crushed

1 ⁄

2 teaspoon ground cumin

Lemon-Rosemary Rub


Hot Mustard Rub

Use on poultry

1 1 ⁄

2 teaspoons lemon peel, grated 2 tablespoons paprika

1 teaspoon dried rosemary leaves 1 ⁄

2 tablespoon Splenda®

1 ⁄

4 teaspoon thyme leaves

2 cloves minced garlic

1 ⁄

4 teaspoon salt

1 ⁄


1

1 brown sugar

⁄

2 teaspoon dry mustard


⁄

2 teaspoon salt

1 ⁄


Sauces

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 1 1 ⁄

2 cups of sauce.

41

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


IMPORTANT SAFEGUARDS

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

Salmon Sauce

Use with fish

1 ⁄

4 cup I Can’t Believe It’s

Not Butter®


1 1 ⁄

2 cups skim milk


2 tablespoons tomato paste

1 ⁄

4 teaspoon dried thyme


1 ⁄

4 cup minced onion

Dill Sauce


1 ⁄

4 cup I Can’t Believe It’s Not

Not Butter®


1 1 ⁄

2 cups skim milk

2 tablespoons fresh dill pinch ground nutmeg

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 Sauce


Hot Sauce


1 cup catsup

3 tablespoons lemon juice 1

1 cup chili sauce

⁄

2 cup beer

1 ⁄

2 tablespoon Splenda® 2 teaspoons

2 teaspoons prepared horseradish prepared mustard

1 ⁄


1 ⁄


To make the Horseradish Mustard Mayonnaise or Chili Soy

Sauce, combine all the ingredients in a glass bowl and refrigerate.

Makes 1 ⁄

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 prepared seeded and minced horseradish sauce

1 tablespoon prepared mustard

1 ⁄


2 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 Sauce

Use with fish

Pineapple Salsa


1

1

2 cups fat-free mayonnaise

1

2 tablespoon minced garlic 1 jalapeño chili pepper

⁄

2 cup sweet pickle relish seeded and minced

⁄

⁄

4 cup fresh lemon juice

2 teaspoon salt

1 ⁄


1 1 ⁄

2 cups diced fresh or canned pineapple, drained

3 ⁄

4 cup cucumber, chopped

1 teaspoon grated lime peel

2 tablespoon fresh lime juice

1 ⁄

4 cup minced cilantro

1.

2.

3.

4.

Important Safeguards.........................................................1

Additional Important Safeguards........................................2

a. Grounded 3-Conductor Plug........................................4

b. Short Cord Instructions..................................................4

c. Plasticizer Warning.........................................................4

d. Electric Power................................................................4

Getting to know your Richard Simmons

Electronic Steamer..............................................................5

a. Before First Use.............................................................6

Operating Instructions........................................................7

a. Setting Up.......................................................................7

b. Steaming.........................................................................8

5.

6.

User Maintenance Instructions.........................................12

a. Care and Cleaning.......................................................12

b. Descaling.....................................................................13

c. Storing..........................................................................13

Hints and Tips..................................................................14

i. Rice and Grain..................................................14

ii. Vegetables.........................................................15

iii. Seafood............................................................15

iv. Eggs.................................................................15

7.

Steaming Charts...............................................................16

a) Rice and Grain Steaming Chart..................................16

b) Vegetable Steaming Chart..........................................17

c) Seafood Steaming Chart.............................................18

d) Pre-cooked Meat and Poultry Steaming Chart...........18

e) Egg Steaming Chart....................................................19

f) Fruit Steaming Chart...................................................19

8. Recipes.............................................................................20

43


Hi!

A long time a go I had a dream to steam. Now that dream has come true with Steam Heat™. Never before has a steamer been designed to do so much.

With my three individually controlled steaming compartments you can steam anything from a snack or breakfast to a complete dinner and dessert.

Steaming your food has benefits like no other form of cooking.

Meats and fish are moist and juicy, vegetables retain all their vitamins and nutrients and desserts are full of flavor.

Steaming has always been one of my secrets to losing weight and keeping it off. With a set of easy recipes for you to follow, steaming will become your kitchen’s best friend.

Happy Steaming!

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.

Pork: allspice, caraway, cinnamon, cloves, fennel, ginger, marjoram, mustard, poultry seasoning, rosemary, sage, and thyme.

Poultry: basil, chives, cinnamon, cloves, cumin, curry powder, dill, marjoram, nutmeg, paprika, parsley, poultry seasoning, rosemary, saffron, sage, savory, tarragon, thyme, and turmeric.

Seafood: allspice, cayenne, chervil, chives, cumin, curry, dill, fennel, marjoram, mint, mustard, nutmeg, oregano, paprika, parsley, saffron, sage, savory, tarragon, thyme, and turmeric.

Vegetables: allspice, basil, cayenne, chervil, chives, cinnamon, cloves, cumin, curry powder, garlic, ginger, Italian seasoning, marjoram, nutmeg, paprika, parsley, rosemary, sage, savory, tarragon, and thyme.

44


LIMITED ONE YEAR WARRANTY

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: To contact us, please write to, call, or email:

708 South Missouri Street

Macon, MO 63552 USA

PO Box 7366

Columbia MO 65205-7366 USA

1-800-233-9054

E-mail: [email protected]

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.

For more information on our products, visit our website: www.maxim-toastmaster.com.

Made in China

Richard Simmons is a trademark of the Richard Simmons Living Trust.

© 2006 Richard Simmons, Inc. All Rights Reserved.

EST7CAN

Toastmaster EST7CAN User's Manual

LIMITED ONE YEAR WARRANTY

Herbs, Spices and Seasonings

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

For Household Use Only

Rubs

Sauces

ADDITIONAL IMPORTANT SAFEGUARDS

Marinades

Getting To Know Your Richard Simmons

EST7 Electronic Steamer

BEFORE FIRST USE

OPERATING INSTRUCTIONS

Lunch/Dinner

MORE RECIPES

Soup/Sides

Dessert:

USER MAINTENANCE INSTRUCTIONS

HINTS & TIPS

STEAMING CHARTS

Rice and Grain Steaming Chart*

Vegetable Steaming Chart

Seafood Steaming Chart

Pre-cooked Meat & Poultry Steaming Chart

Egg Steaming Chart

Fruit Steaming Chart

Lunch/Dinner:

Recipes from Richard’s Kitchen

Lunch/Dinner:

Recipes from Richard’s Kitchen

Egg Steaming Chart

Fruit Steaming Chart

Seafood Steaming Chart

Pre-cooked Meat & Poultry Steaming Chart

Vegetable Steaming Chart

STEAMING CHARTS

Rice and Grain Steaming Chart*

HINTS & TIPS

Dessert:

USER MAINTENANCE INSTRUCTIONS

Lunch/Dinner

Lunch/Dinner

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Getting To Know Your Richard Simmons

EST7 Electronic Steamer

Marinades

Rubs

Sauces

ADDITIONAL IMPORTANT SAFEGUARDS

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

For Household Use Only

Herbs, Spices and Seasonings

LIMITED ONE YEAR WARRANTY

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