Sunbeam Electric Steamer ST6650 User Manual

VitaSteam  
Food Steamer  
Instruction Booklet  
ST6650  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM VITASTEAM.  
• Do not immerse the base of the steamer in  
water or any other liquid.  
• Ensure your steamer is used at least 50cm  
(half a metre) away from a gas flame or  
electric element.  
• Use your steamer well away from walls,  
curtains and cupboards that may be affected  
by steam.  
• Do not operate the steamer on an inclined  
surface.  
• Do not move or cover the steamer whilst in  
operation.  
• Do not use your steamer in confined spaces.  
• When removing the lid when steaming, open  
the lid away and angle away from your body.  
Sunbeam are very safety conscious when  
• For safety reasons and to avoid maintenance  
by unskilled persons, some appliances are  
‘sealed’ using tamperproof screws. Such  
appliances should always be returned to the  
nearest Sunbeam Appointed Service Centre for  
adjustment or repair if required.  
designing and manufacturing consumer products,  
but it is essential that the product user also  
exercise care when using an electrical appliance.  
Listed below are precautions which are essential for  
the safe use of an electrical appliance:  
• Read carefully and save all the instructions  
provided with an appliance.  
• Always turn the power off at the power outlet  
before you insert or remove a plug. Remove by  
grasping the plug – do not pull on the cord.  
• Turn the power off and remove the plug when the  
appliance is not in use and before cleaning.  
• Do not use your appliance with an extension cord  
unless this cord has been checked and tested by  
a qualified technician or service person.  
• Always use your appliance from a power outlet of  
the voltage (A.C. only) marked on the appliance.  
• Close supervision is necessary when your  
appliance is being used near children or infirm  
persons.  
• Never leave an appliance unattended while in  
use.  
• Young children should be supervised to ensure  
that they do not play with the appliance.  
• Do not use an appliance for any purpose other  
than its intended use.  
• Do not place an appliance on or near a hot gas  
flame, electric element or on a heated oven. Do  
not place on top of any other appliance.  
• Do not let the power cord of an appliance hang  
over the edge of a table or bench top or touch  
any hot surface.  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
dropped or damaged in any manner. If damage  
is suspected, return the appliance to the  
nearest Sunbeam Appointed Service Centre for  
examination, repair or adjustment.  
• For additional protection, Sunbeam recommend  
the use of a residual current device (RCD with  
a tripping current not exceeding 30mA in  
the electrical circuit supplying power to your  
appliances.  
• This appliance is not intended for use by  
persons (including children) with reduced  
physical, sensory or mental capabilities or lack  
of experience and knowledge, unless they have  
been given supervision or instruction concerning  
use of the appliance by a person responsible for  
their safety.  
• This appliance is intended to be used in  
household and similar applications such as staff  
kitchen areas in shops, offices and other working  
environments; farm houses; by clients in hotels,  
motels and other residential type environments;  
bed and breakfast type environments.  
• Do not immerse the appliance in water or any  
other liquid unless recommended.  
• The drip trays and the rice bowl can become hot.  
Do not touch whilst the unit is operating.  
If you have any concerns regarding the performance and use of your appliance,  
Ensure the above safety precautions are understood.  
1
 
Features of your VitaSteam  
6 Cup Capacity Rice Bowl  
The separate rice bowl cooks light and  
fluffy rice every time.  
3 x 3 Litre Steaming Bowls  
Enables you to cook your entire meal using  
one appliance. Steam meat, poultry, seafood  
or fish in the lower tray, then add the upper  
trays to steam nutritious vegetables rice and  
even fruit. The steaming bowls are shatter  
resistant to prevent breakage.  
Removable Drip Tray  
Collects the fats, juices and condensation  
during steaming, and is removable for easy  
cleaning.  
Water Level Indicator  
External water level indicator and fill hole  
allows you to easily add water to your  
steamer.  
Neon On/Off Light  
Indicates when the appliance is steaming.  
60 Minute Timer with Auto-Off  
Allows you to set the steamer to cook  
your meal exactly the way you like it.  
The steamer automatically turns off  
when it has finished cooking.  
2
 
Lid  
6 cup rice bowl  
3 litre steaming tray  
3 litre steaming tray  
3 litre steaming tray  
Removable drip tray  
Instant steam sleeve  
Power base  
3
2
1
1400ml  
maximum  
water level  
Handy  
500ml  
Steaming  
Guide  
minimal water  
level  
Exposed heating  
element  
3
 
An Introduction to Steam Cooking  
Congratulations on the purchase of your  
new Sunbeam VitaSteam Food Steamer. You  
will now be able to enjoy the benefits and  
convenience of steam cooking.  
required for a balanced diet. Meats such as  
chicken can be gently steamed to retain their  
flavour and tenderness, while the fats drain  
away.  
Steaming is one of the healthiest cooking  
methods available, as it requires no fats  
or oils. Steaming ensures that fruit and  
vegetables retain vitamins and minerals  
Steaming is also gentle, as the food never  
comes in contact with the cooking liquid,  
ensuring that it retains its shape, colour and  
texture.  
Using your VitaSteam  
Before using your VitaSteam for the first  
time, wash the steaming bowls, rice bowl,  
lid and drip tray in warm soapy water. Rinse  
and dry thoroughly. Operate the steamer for  
15 minutes using a solution of 1 tablespoon  
lemon juice and 2 cups water in the  
reservoir.  
Note: You may notice a slight odour during  
this first operation. This is normal with many  
heating appliances and will not affect the  
performance of your steamer.  
2.Put the Removable Drip Tray in place.  
Note: Do not operate the Steamer without the  
Removable Drip Tray.  
3.Place food to be steamed without sauce or  
liquid into the steaming bowls and place  
on the Power Base. If steaming with sauce  
or liquid, use the rice bowl and place  
inside one of the steaming bowls.  
4.Replace the lid.  
5.Insert the plug into a 230-240V power  
outlet and turn the power on.  
1.Fill the water reservoir above the ‘MIN’  
water level and no higher than the ‘MAX’  
water level.  
6.Set the timer to the required minutes.  
Note: Use only clean water in your VitaSteam.  
Do not use wine, stock or other liquids.  
4
 
Using your VitaSteam (continued)  
7.A bell will sound when the selected  
time has elapsed and the steamer will  
automatically switch off. Using oven mitts  
or a cloth, remove the lid by tilting it away  
from you to ensure steam is safely released  
without scalding. Hold the lid over the  
steamer to allow the condensation to drain  
into the unit before removing completely.  
Remove the plug from the power outlet  
after use.  
8.Remove the steamer tray/rice bowl and  
serve the food.  
Note: Use caution when handling the base of  
the unit and steamer/rice bowl as these will  
be hot.  
For Best Results  
The cooking times stated in this booklet are  
a guide only. The steaming time required for  
specific foods is affected by the following:  
• The size, quality and the temperature of  
the food.  
To ensure good results using your VitaSteam,  
follow these simple tips: –  
• Remove food immediately after the  
steaming cycle is completed. Food will  
continue to cook slightly due to the  
accumulated steam, if you leave it in the  
steamer.  
• The degree to which you like your food  
cooked.  
• Food should be arranged evenly in both  
steamer bowls. Foods of uniform size will  
steam at a similar rate.  
• The temperature of the water used for  
steaming.  
5
 
Guide to Instant Steam Function  
The VitaSteam features an Instant Steam  
Function that will enable steam to be  
generated in as little as 30 seconds. For this  
feature to operate you must place the Instant  
Steam Sleeve in position.  
The Sleeve concentrates a small amount of  
water around the Exposed Heating Element,  
quickly bringing it to boiling temperature to  
produce steam, rather than heating all of the  
water in the reservoir.  
The Sleeve has a small cut out in the bottom  
to allow water to flow into the contained  
water area. When the Sleeve is in position  
the cut out must be located at the bottom to  
allow the water to flow in.  
Instant  
steam  
valve  
For more efficient steaming we recommend  
that the appliance is always operated with  
the Instant Steam Sleeve in position.  
Cutout  
Guide to Water Levels  
Your VitaSteam relies on the water reservoir  
being full of water to operate. Fill the water  
reservoir with clean water only. The water  
level must be between the ‘MIN’ (500 ml)  
and ‘MAX’ (1400ml) markings.  
When continuously cooking food with your  
steamer ensure that the water level does not  
fall below the ‘MIN’ marking (500ml).  
‘MAX’  
‘MIN’  
6
 
Guide to using the Steaming Trays  
The VitaSteam comes with three steaming  
trays – each 3 litres. The appliance can  
operate with two or three trays stacked on top  
of each other or with just one tray in position.  
Then place the upper steaming tray  
on top for cooking of vegetables.  
2 Trays  
To enable the trays to stack properly, they  
need to be used in number order, with tray  
number one on the bottom.  
1 Tray  
2
Place the largest piece of food with the  
longest cooking time in the lower steaming  
bowl, then place on top of the Removable  
Drip Tray and Power Base.  
1
1
Guide to using the Rice Bowl  
Cooking of rice must be done in the Rice  
Bowl. The Rice Bowl can either be placed in  
any of the trays.  
Note: When using mutiple trays place rice in  
the bowl on the top steaming tray.  
Both uncooked rice and water must be added  
to the Rice Bowl. Check the recommended  
quantities on Page 11.  
When handling the Rice Bowl use insulated  
pot holders/oven mitts to avoid burns from  
the hot steam.  
7
 
Care and Cleaning  
Before cleaning your Sunbeam VitaSteam,  
ensure the power is turned off at the power  
outlet and the plug removed.  
Alternatively, prepare a solution of either:  
(i) 2 cups of water in which 1 teaspoon of  
cream of tartar has been dissolved; or  
Wash the rice bowl, steam tray, drip trays  
and the lid with a soft cloth in warm, soapy  
water, rinse and dry. DO NOT wash in an  
automatic dishwasher as the hot water  
temperatures and harsh detergents may  
ultimately warp and scratch these parts.  
DO NOT use abrasives, abrasive cleaners or  
alkaline cleaning agents when cleaning as  
these may scratch or damage the unit.  
(ii) 2 cups of water to which 1 tablespoon  
of lemon juice or white vinegar has been  
added.  
Pour the solution into the reservoir, position  
the Lid and operate your Sunbeam VitaSteam  
for approximately 15 minutes. Remove the  
lid and clean as directed. If excess scale has  
built up, repeat this process.  
Note:  
Wipe out the interior of the steamer base  
with a warm, damp cloth or a small brush.  
If food with a strong odour, such as fish  
and cabbage has been steamed, the above  
procedure may be followed with the Steamer  
trays or rice cooker bowl in position. This will  
ensure that the odour is not transferred to  
the next steaming cycle.  
Wipe the exterior of the base with a damp  
cloth or sponge. DO NOT use abrasives,  
abrasive cleaners or alkaline cleaning agents  
when cleaning as these may scratch or  
damage the unit.  
Warning.  
NEVER IMMERSE THE BASE OF YOUR  
STEAMER IN WATER OR ANY OTHER  
LIQUID.  
Important – Mineral Deposits.  
Mineral deposits may accumulate on the  
Exposed Heating Element which can result in  
your Sunbeam VitaSteam switching off before  
the cooking cycle is complete. To remove this  
build up use a wet scouring pad and rub over  
the surface of the heating element only after  
each use.  
8
 
Vegetables – guide to steaming times  
The following are some handy hints on how  
to steam vegetables:  
1. Before steaming, wash the vegetables  
thoroughly.  
5. When steaming several different  
vegetables at once, place the largest and  
firmest in the steamer first. Add other  
vegetables according to size during the  
steaming time.  
2. Cut off stems and peel if desired.  
6. If a sauce or liquid is to be prepared  
with the vegetables, use the rice bowl for  
steaming.  
7. Frozen vegetables should not be thawed  
before steaming.  
3. Cut vegetable to the desired size (smaller  
pieces steam faster than larger ones).  
4. To retain the vegetables flavour and  
nutrients, steam until just tender, but still  
slightly firm.  
APPROX. TIME  
IN MINUTES  
VEGETABLE  
QUANTITY  
3 whole, tops trimmed  
Artichokes – globe  
Asparagus  
Beans – Green or Wax  
Beetroot  
18 – 25  
12 – 15  
12 – 15  
38 – 42  
12 – 16  
17 – 20  
12 – 16  
17 – 20  
17 – 20  
17 – 20  
35 – 40  
7 – 10  
500gms  
500gms, cut or whole  
500gms, whole with 3cm tops  
500gms  
Broccoli  
Brussel Sprouts  
Cabbage  
500gms  
500gms, coarsley shredded  
500gms, sliced  
Carrots  
Cauliflower florets  
Celery  
500gms  
1 bunch, thinly sliced  
3 to 5 cobs  
Corn on Cob  
Mushrooms  
Onions  
500gms, whole  
250gms, thinly sliced  
500gms, peeled and sliced  
500gms, shelled  
500gms, halved, seeds removed  
12 – 16  
12 – 16  
17 – 20  
7 – 10  
Parsnip  
Peas  
Peppers  
9
 
Vegetables – guide to steaming times (continued)  
APPROX. TIME  
IN MINUTES  
VEGETABLE  
QUANTITY  
Potatoes  
1. New  
500gms, whole (approx. 8)  
500gms, whole (approx. 3)  
500gms, cut into 3cm pieces  
500gms, cut into 3cm pieces  
500gms, cut into 3cm pieces  
500gms, sliced  
28 – 31  
38 – 42  
26 – 29  
26 – 29  
26 – 29  
7 – 10  
2. Red or White  
3. Sweet  
Pumpkin  
Turnip  
Zucchini  
FROZEN VEGETABLES  
Green Beans  
Lima Beans  
Broad Beans  
Broccoli (cuts)  
Brussel Sprouts  
Carrots (sliced)  
Cauliflower  
Mixed Vegetables  
Peas  
500gms  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
17 – 20  
26 – 29  
500gms  
500gms  
500gms, cuts  
500gms  
500gms, sliced  
500gms  
500gms  
500gms  
Corn on Cob  
500gms  
10  
 
Rice, Grain & Cereals – guide to  
cooking times  
To cook rice in the rice cooker bowl, the  
following are some handy hints:  
4. For firmer rice, slightly decrease the water  
specified in the rice cooker bowl.  
1. Wash rice well under cold running water,  
using a fine sieve.  
5. For softer rice, slightly increase water  
quantity.  
2. Place rice and water into the rice cooker  
bowl.  
3. Cover with the lid and set the timer.  
RICE, GRAIN AND CEREALS  
VARIETY  
RICE COOKER BOWL  
APPROX. TIME  
IN MINUTES  
Cups of Rice  
Cups of Water  
Long Grain  
1
1
22 – 29  
30 – 36  
38 – 42  
58 – 62  
Long Grain  
2
3
1
2
Long Grain  
3
Brown – Regular  
1½  
OTHER GRAINS AND CEREALS  
APPROX. TIME  
IN MINUTES  
VARIETY  
METHOD  
Oatmeal Regular  
Put  
cup oatmeal and 1 cup water  
17 – 20  
½
into Rice Cooker bowl.  
Rolled Oats  
Put 1 cup rolled oats and 1 cups  
½
17 – 20  
water in Rice Cooker bowl. Place in  
the steaming tray, then put the lid  
on and set the timer.  
Wheat-Cracked  
Put 1 cup of cracked wheat into Rice  
26 – 29  
Cooker bowl with 1 cups of  
½
water. Place in the steaming tray,  
then put the lid on and set the timer.  
11  
 
Fish and Seafood – guide to  
cooking times  
The following are some handy hints on  
steaming your fish and seafood:  
5. Fish is cooked when it flakes easily with a  
fork and is opaque in colour.  
1. Place fish in the Steamer tray.  
6. Frozen fish may be steamed without  
defrosting, except for fillets which need  
to be defrosted and separated before  
steaming. Fillets are best steamed in a  
single layer.  
2. If fish or seafood is to be poached or  
cooked in a sauce, use the Rice Cooker  
bowl.  
3. Add lemon wedges, herbs and seasoning  
before steaming, as desired.  
7. When steaming frozen fish, extend the  
steaming time.  
4. Add butter or margarine after steaming, if  
desired.  
APPROX. TIME  
IN MINUTES  
TYPE  
QUANTITY  
SUGGESTIONS  
Clams  
500gms  
750gms  
7 – 20  
Steam just until open.  
Steam just until red.  
Lobster, whole  
Fish  
17 – 20  
1) Fillet  
2) Steak  
3) Whole  
Mussels  
500gms  
12 – 16  
17 – 20  
17 – 20  
12 – 16  
Cook until fish flakes easily  
with fork. Season fish as desired  
with lemon juice, wine or herbs.  
Steam just until open.  
2cm thick  
500 – 750gms  
500gms  
fresh in the shell  
Prawns  
Medium  
Large  
500gms, in the shell  
500gms, in the shell  
12 – 16  
12 – 16  
12 – 16  
Steam just until pink.  
Steam just until pink.  
Scallops, shelled 500gms  
Steam just until hot and tender.  
12  
 
Poultry – guide to cooking times  
To steam chicken and poultry using your  
VitaSteam, the following are some handy  
hints:  
1. Select pieces of poultry of similar size for  
even cooking.  
3. Removal of fat and the removal of skin is  
recommended.  
4. If some colour is desired, brown poultry  
well in a non-stick frypan before steaming.  
5. Steam until well done. Check by piercing  
the thickest part of the poultry. If the  
juices run clear, it is cooked.  
2. Arrange poultry in a single layer, to  
facilitate even cooking.  
APPROX. TIME  
IN MINUTES  
TYPE  
Breast, on Bone 250gms (2 pieces)  
Drumstick 500gms (4 pieces)  
QUANTITY  
SUGGESTIONS  
38 – 41  
Flesh side down.  
33 – 36  
33 – 36  
42 – 45  
Thickest part to outside of  
Steamer tray.  
Thighs, on Bone 500gms (4 pieces)  
Thickest part to outside of  
Steamer tray.  
Poached Breast 500gms (2 pieces)  
Boneless  
Poach in Rice Cooker bowl.  
Chicken, whole  
Duck, pieces  
Quail, whole  
1.3kg  
50  
500gms (4-6 pieces)  
500gms (6 pieces)  
47 – 50  
22 – 25  
Remove all visible fat  
Whole breast  
fillet  
200gms 38-45  
(1 side of breast)  
13  
 
Eggs – guide to cooking times  
The following are some handy hints for  
cooking eggs in the VitaSteam:  
3. Scrambled eggs may be prepared in the  
rice cooker bowl.  
1. The Steamer is ideal for boiling, poaching  
or scrambling eggs.  
4. Large eggs will require slightly longer  
cooking times.  
2. Using the Steamer tray, eggs may be  
cooked in the shell or cracked into  
individual size heatproof dishes. Each tray  
has 6 recesses to hold an egg each.  
APPROX. TIME  
IN MINUTES  
VARIETY  
QUANTITY  
Soft Boiled  
Hard Boiled  
POACHED  
1 – 8  
1 – 8  
1 – 6  
7 – 9  
12 – 19  
12 – 15  
Crack eggs into well greased ramekin dishes or smallcups and  
place into Steamer. Cover and steam.  
SCRAMBLED  
6
17 – 20  
Beat together eggs and ¼ cup milk in rice cooker bowl.  
Season with salt and pepper. Stir eggs 2-3 times during cooking.  
Guide to recipes  
The recipes in this book are a guide to the  
various types of food you can cook in your  
Sunbeam VitaSteam.  
However, after you have used your Sunbeam  
VitaSteam and experimented with it, you  
will be able to decide the exact time  
requirements to achieve results you wish.  
Each recipe specifies if the Steamer tray or  
the rice cooker bowl should be used.  
Under each recipe title there is a note of  
the approximate cooking time required. This  
may not always produce food cooked to your  
personal taste (over cooked/under cooked).  
14  
 
Recipes  
Chicken & Cashew Wontons  
Chicken Gow Gees  
Makes: 26  
Makes: 24  
2 tablespoons cashew nuts, toasted, finely  
chopped  
¼ cup sliced dried shiitake mushrooms  
200g lean chicken mince  
200g lean chicken mince  
1 tablespoon finely chopped, unsalted,  
roasted peanuts  
1 garlic clove, crushed  
1 garlic clove, crushed  
1
/
3
cup soy sauce  
1 tablespoon oyster sauce  
26 fresh flour wonton wrappers  
3 teaspoons sesame oil  
1 green shallot, finely chopped  
1 long fresh red chilli, seeds removed, finely  
chopped  
2 teaspoons hoisin sauce  
24 gow gee wrappers  
1 small red chilli, thinly sliced  
1.Combine nuts, chicken, garlic, 1  
tablespoon soy sauce and oyster sauce in a  
large glass bowl.  
2.Place half the wrappers on a clean surface.  
Place 1 teaspoon of chicken mixture in  
the centre of each wrapper. Bring sides  
of wrapper up and pinch to form a pouch  
and enclose filling. Repeat with remaining  
wrappers and chicken mixture.  
3.Arrange dumplings between three steamer  
baskets. Place lid on the basket and set  
timer to 10 minutes.  
4.Combine remaining soy sauce and oil  
in a small glass bowl. Add chilli. Serve  
dumplings with dipping sauce.  
1.Place mushrooms in small heatproof bowl.  
Cover with boiling water. Set aside to soak  
for 20 minutes or until softened. Drain well  
and finely chop.  
2.Combine mushrooms, chicken, nuts, garlic,  
shallot, chilli and sauce in a large glass  
bowl.  
3.Place wrappers on a clean surface. Place  
one heaped teaspoon of mixture in centre  
of one wrapper. Brush edges with water.  
Pinch and pleat both sides together to  
seal. Repeat with remaining wrappers.  
4.Arrange gow gees between three steamer  
baskets. Place lid on the basket and set  
timer to 12 minutes.  
5.Serve gow gees with light soy sauce.  
15  
 
Recipes (continued)  
Pork, Chestnut and Basil Dim Sims  
Makes: 26  
500g lean pork mince  
227g can water chestnuts, drained, finely  
chopped  
Asparagus and Beans with Crispy Bacon Crumbs  
Serves: 4-6 as a side dish  
2 bunches asparagus, trimmed  
150g green beans, trimmed  
1 tablespoon olive oil  
1 cup breadcrumbs  
1 egg, lightly beaten  
2 rachers bacon, chopped  
1 cup roughly torn bread  
½ cup sweet chilli sauce  
2 cloves garlic, crushed  
2 tablespoons finely chopped fresh basil  
1 garlic clove, crushed  
1 tablespoon finely chopped fresh parsley  
leaves.  
2 tablespoons sesame seeds, toasted  
1.Place asparagus and beans evenly in one  
steamer basket.  
2.Place lid on the basket and set timer to 15  
minutes. Steam for 12-15 minutes or until  
tender.  
3.Meanwhile heat oil in a frypan over  
medium heat. Add bacon and cook  
for 2 minutes or until just brown. Add  
breadcrumbs and garlic. Increase heat to  
medium high. Cook for 5 minutes or until  
crumbs are brown. Stir in parsley.  
1.Combine pork, chestnuts, breadcrumbs,  
egg, 1 tablespoon chilli sauce, basil and  
garlic in a large glass bowl. Roll into balls.  
2.Arrange balls in three steamer baskets.  
Place lid on the basket and set timer to 10  
minutes.  
3.Transfer balls to a serving platter. Sprinkle  
with sesame seeds. Serve with remaining  
chilli sauce.  
4.Serve asparagus with crispy bacon  
topping.  
16  
 
Recipes (continued)  
Steamed Asian Greens  
Yellow Coconut Rice  
Serves: 4  
Serves: 4  
1 bunch baby choy sum, trimmed, washed  
1 bunch baby pak choy, trimmed, washed  
2 tablespoons kecap manis*  
2 teaspoons toasted sesame seeds  
1 cup jasmine rice, rinsed  
½ cup coconut milk  
½ cup water  
1 teaspoon brown sugar  
½ teaspoon fish sauce  
½ teaspoon ground turmeric  
3 green onions, (shallots), thinly sliced  
1.Separate leaves and stems and cut in half.  
2.Place stems in one steamer basket. Place  
lid on the basket and set timer to 3  
minutes.  
3.Place leaves in second steamer basket.  
Stack on top of first steamer basket. Place  
the lid on the basket and set timer to 6-7  
minutes or until leaves have just wilted.  
4.Transfer steams and leaves to a plate.  
Drizzle over kecap manis and sprinkle with  
sesame seeds.  
*Kecap manis is sweet soy sauce and is sold  
in supermarkets and asian stores.  
1.Place rice in the rice cooker bowl. Add  
coconut milk, water, fish sauce and  
turmeric. Place rice cooker bowl in the  
steamer basket.  
2.Place lid on the basket and set timer to  
25 minutes. Steam for 25 minutes or until  
tender.  
3.Transfer rice to a bowl. Stir with a fork to  
separate grains. Top with onions. Serve.  
17  
 
Recipes (continued)  
Brown Rice Salad  
Chicken Pilaf  
Serves: 4-6  
Serves: 4-6  
2 corn cobs, husks removed  
1 cup brown rice, rinsed  
185g tin tuna, drained, flaked  
2 stalks celery, chopped  
150g cherry tomatoes, cut into quarters  
¼ cup chopped fresh flat-leaf parsley  
¼ cup lemon juice  
1 (225g) chicken breast  
1 cup frozen peas  
1 cup basmati rice, rinsed  
1 orange, rind finely grated, juiced 1 tsp rind  
2
/
3
cup chicken stock  
3 green onions (shallots), thinly sliced  
1
/
/
3
cup currants  
cup slivered almonds, toasted  
1
Salt and pepper, to taste  
3
2 tablespoons finely chopped fresh flat-leaf  
parsley  
2 tablespoon finely chopped fresh mint  
Salt and pepper, to taste  
1.Place corn in one steamer basket. Place  
rice in the rice cooker bowl. Add 1 cup  
water. Place the rice cooker bowl in second  
steaming basket.  
Lemon wedges, to serve  
2.Place lid on the basket and set timer to  
60 minutes. Steam corn for 35 minutes  
or until cooked. Remove corn and leave to  
cool.  
3.Continue to steam rice for 25 minutes or  
until cooked.  
4.Transfer rice to a large bowl. Using a sharp  
knife cut kernels from corn. Add corn and  
remaining ingredients. Season with salt  
and pepper. Serve.  
1.Place chicken in one steamer basket.  
Place peas in second steamer basket.  
2.Place rice into the rice cooker bowl. Add  
1
/
3
cup orange juice and stock. Place rice  
cooker bowl in third steamer basket.  
3.Place lid on the basket and set timer to  
30 minutes. Steam peas for 10 minutes.  
Transfer to a bowl. Steam chicken for 20  
minutes. Transfer chicken to a plate and  
cover with foil. Continue to steam rice for  
10 minutes or until cooked.  
4.Transfer rice to a large bowl. Shred chicken  
and add to rice. Add peas and remaining  
ingredients and stir to combine. Season  
with salt and pepper. Serve with lemon  
wedges.  
18  
 
Recipes (continued)  
Minted Tabouli Salad  
Scallops with Chilli Ginger Dressing  
Makes: 12  
1 green shallot, ends trimmed, thinly sliced  
1 garlic clove, crushed  
1 tablespoon sweet chilli sauce  
1 tablespoon lime juice  
12 scallops, in half shell  
Serves: 4  
1
/
3
cup cracked wheat (burghel)  
1 bunch chopped fresh flat-leaf parsley  
1
/
3
cup finely chopped mint leaves  
½ red onion, finely chopped  
2 medium tomatoes, chopped  
1 tablespoon extra virgin olive oil  
¼ cup lemon juice  
½ long fresh red chilli, halved lengthways,  
deseeded, thinly sliced  
3cm piece ginger, peeled, cut into  
matchsticks  
Salt and pepper, to taste  
12 fresh coriander leaves  
1.Place cracked wheat and ½ cup of water  
into the rice cooker bowl. Place rice cooker  
bowl in one steamer basket.  
2.Place lid on the basket and set timer to 20  
minutes.  
3.Drain wheat. Set aside for 15 minutes  
to cool. Place in a bowl. Add remaining  
ingredients and stir to combine. Season  
with salt and pepper. Serve.  
1.Combine shallot, garlic, sauce and juice in  
a small glass bowl.  
2.Clean scallops and arrange between  
steamer baskets. Top with chilli and ginger.  
Place lid on the basket and set timer to 5  
minutes.  
3.Transfer scallops to a large serving platter.  
Drizzle with sauce. Top with coriander  
leaves. Serve.  
19  
 
Recipes (continued)  
Steamed Fish with Potatoes and Snow Peas  
Serves: 4  
Ginger and Soy Steamed Fish  
Serves: 2  
4 x 100g washed potatoes  
4 x 125g white fish fillets  
150g snow peas, trimmed  
2 x 125g salmon fillets  
2 green onions (shallots), thinly sliced  
½ long red chilli, seeds removed, thinly  
sliced  
½ tablespoon shredded fresh ginger  
1 tablespoon light soy sauce  
1 tablespoon water  
Warm Dressing  
1 tablespoon olive oil  
2 tablespoon butter  
2 cloves garlic, crushed  
4 green onions (shallots), thinly sliced  
2 tablespoons lemon juice  
Salt and pepper, to taste  
Lemon wedges, to serve  
Fresh coriander leaves, to serve  
1.Place fish in the rice cooker bowl. Top with  
onions, chilli and ginger. Add soy sauce  
and water. Place the rice cooker bowl in  
one steamer basket.  
2.Place lid on the basket and set timer to 10  
minutes.  
3.Serve fish with rice.  
1.Place potatoes in one steamer basket.  
Place lid on the basket and set timer to 25  
minutes.  
2.Place fish in second steamer basket.  
Stack basket on top of potatoes. Place lid  
on the basket and set timer to 10 minutes.  
Herb Salmon Fish Fillets  
Serves: 2  
2 x 160g salmon fillets  
3.Place snow peas in the third steamer  
basket. Stack basket on top of fish. Place  
lid on the basket and set timer to 5  
minutes.  
4.Meanwhile heat oil and butter in a small  
frypan over low heat. Add onions and garlic  
and cook for 1 minute or until soft. Stir in  
lemon juice. Season with salt and pepper.  
5.Cut potatoes into 1cm slices. Arrange  
potatoes, snow peas and fish on a serving  
plate. Season with salt and pepper. Pour  
over dressing. Serve with lemon wedges.  
2 green onions (shallots), thinly sliced  
1 lemon, rind grated, juiced  
2 tablespoons chopped fresh flat-leaf parsley  
1 tablespoon chopped fresh dill  
Salt and pepper, to taste  
Mixed green salad, to serve  
1.Place salmon in one steamer basket. Top  
with onion, rind, juice and herbs. Season  
with salt and pepper.  
2.Place lid on the basket and set timer to 25  
minutes. Serve with salad.  
20  
 
Recipes (continued)  
Moroccan Chicken and Cous Cous  
Serves: 4  
Pork Ribs with Barbecue Sauce  
Serves: 2  
1 ½ tablespoons olive oil  
2 tablespoons lemon juice  
2 teaspoons Cajun spice  
600g chicken breast fillets  
1 cup couscous  
2 tablespoons barbecue sauce  
2 tablespoons tomato sauce  
1 tablespoon sweet chilli sauce  
1 tablespoon brown sugar  
2 teaspoons Dijon mustard  
2 x 375g racks pork spare ribs  
1 cup chicken stock  
½ small red onion, thinly sliced  
100g baby spinach leaves  
Salt and pepper, to taste  
Lemon wedges, to serve  
1.Combine sauces, sugar and mustard in a  
large shallow dish. Add ribs and coat in  
mixture.  
2.Place ribs between two steamer baskets.  
Place lid on the basket and set timer to 20  
minutes.  
3.Preheat oven to 200°C (180°C fan-forced).  
Place ribs on a wire rack over a baking tray.  
Bake for 30 minutes or until brown and  
caramelised.  
1.Combine 1 tablespoon oil, lemon juice and  
Cajun spice. Brush chicken with mixture.  
2.Place chicken in one steamer basket.  
Place cous cous, water and remaining oil in  
the rice cooker bowl. Place the rice cooker  
bowl in the second steamer basket.  
3.Place lid on the basket and set timer to 20  
minutes.  
4.Serve with steamed corn.  
4.Transfer cous cous to a bowl. Using a fork  
separate grains. Add remaining ingredients  
and toss to combine. Season with salt and  
pepper.  
5.Cut chicken into slices. Serve with cous  
cous and lemon wedges.  
21  
 
Recipes (continued)  
Cauliflower and Broccoli Bake  
Serves: 6  
Pumpkin Ravioli  
Serves: 4  
350g cauliflower, cut into florets  
350g broccoli, cut into florets  
40g butter  
300g butternut pumpkin, peeled, cut into  
3cm pieces  
¼ teaspoon ground nutmeg  
75g fresh ricotta cheese  
2 tablespoons plain flour  
1 ½ cups milk  
1
/
3
cup grated pecorino cheese  
1 tablespoon finely chopped fresh sage  
leaves  
Salt and pepper, to taste  
3 teaspoons Dijon mustard  
1 cup grated tasty cheese  
Salt and pepper, to taste  
275g packet gow gee pastry  
100g unsalted good quality butter  
¼ cup small sage leaves  
1.Place cauliflower in one steamer basket.  
Place broccoli in second steamer basket.  
Salt and pepper, to taste  
2.Place lid on the basket and set timer to  
10 minutes. Transfer vegetables to a 20cm  
oven-proof dish.  
3.Meanwhile heat butter in a saucepan over  
medium heat. Add flour, cook stirring for 1  
minute or until mixture bubbles. Gradually  
stir in milk. Stir until mixture boils and  
thickens. Add mustard and ½ cup cheese.  
Stir until smooth. Season with salt and  
pepper.  
1.Place pumpkin in one steamer basket.  
Place lid on and set timer to 30 minutes.  
2.Drain pumpkin and place in a bowl. Add  
nutmeg, ricotta, pecorino and chopped  
sage leaves. Season with salt and pepper.  
3.Place gow gee wrappers on a clean surface.  
Place about 2 teaspoons of mixture on one  
half. Brush edges with water. Fold over  
and press together to seal. Place pastry  
on a baking tray lined with baking paper.  
Cover with a clean tea towel. Repeat with  
remaining mixture and wrappers.  
4.Preheat oven to 180°C (160°C fan-forced).  
Pour sauce over vegetables. Top with  
remaining cheese. Bake for 30 minutes or  
until golden on top. Serve.  
4.Arrange ravioli between three steamer  
baskets. Place lid on the basket and set  
timer to 12-15 minutes or until soft.  
5.Meanwhile melt butter in a small frypan  
over medium heat. Cook, stirring until  
butter comes to the boil. When butter  
starts to brown add sage and remove from  
heat.  
6.Transfer ravioli to serving plate. Pour over  
butter. Season with salt and pepper. Serve.  
22  
 
Recipes (continued)  
Pears with Vanilla Bean Syrup  
Serves: 4  
1 vanilla bean, halved lengthways  
2 beurre bosc pears, peeled, halved  
½ cup caster sugar  
½ cup water  
1.Remove core from pears. Remove seeds  
from vanilla bean using a sharp knife.  
2.Combine sugar, water, vanilla bean and  
seeds in a small saucepan. Stir over low  
heat until sugar dissolves. Increase heat  
to medium. Simmer for 5 minutes or until  
mixture thickens. Place in a bowl to cool.  
3.Place pears in the rice cooker bowl. Add  
syrup. Place the lid on the basket and set  
timer to 10 minutes  
4.Serve pears with syrup and ice-cream or  
cream.  
23  
 
Notes
24  
 
Notes
25  
 
Notes
26  
 
Notes  
27  
 
Notes  
28  
 
12 Month Replacement Guarantee  
In the unlikely event that this appliance develops any malfunction  
within 12 months of purchase (3 months commercial use) due to  
faulty materials or manufacture, we will replace it for you  
free of charge.  
Should you experience any difficulties with  
your appliance, please phone our customer  
service line for advice on 1300 881 861 in  
Australia, or 0800 786 232 in New Zealand.  
Alternatively, you can send a written claim  
to Sunbeam at the address listed below.  
On receipt of your claim, Sunbeam will  
seek to resolve your difficulties or, if the  
appliance is defective, advise you on how  
to obtain a replacement or refund.  
In Australia you are entitled to a  
replacement or refund for a major failure and  
for compensation for any other reasonably  
foreseeable loss or damage. You are also  
entitled to have the goods repaired or  
replaced if the goods fail to be of acceptable  
quality and the failure does not amount to  
a major failure.  
Should your appliance require repair or  
service after the guarantee period, contact  
your nearest Sunbeam service centre.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
Similarly your 12 Month Replacement  
Guarantee does not cover freight or any other  
costs incurred in making a claim. Please  
retain your receipt as proof of purchase.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
The benefits given to you by this guarantee  
are in addition to your other rights and  
remedies under any laws which relate to the  
appliance.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
Need help with your appliance?  
Contact our customer service team or visit  
our website for information and tips on  
getting the most from your appliance.  
In Australia  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
‘VitaSteam’ is a trademark of Sunbeam Corporation.  
Made in China.  
Due to minor changes in design or otherwise,  
the product may differ from the one shown in this leaflet.  
© Copyright. Sunbeam Corporation Limited 2010.  
ABN 45 000 006 771  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
Unit 3, Building D  
26 Vestey Drive  
Mt Wellington Auckland  
New Zealand  
Sunbeam Corporation is a division of GUD Holdings Ltd.  
8/11  
 

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