Instruction Booklet
VitaSteam Electronic
Programmable Food Steamer
ST6820
Contents
Important instructions - retain for future use
Sunbeam’s Safety Precautions
3 steaming trays
Features of your VitaSteam Electronic
6 cup capacity rice bowl
LCD screen
Removable drip tray
Water level indicator
External water fill hole
Control panel
An Introduction to Steam Cooking
Using your VitaSteam Electronic
Delay Start
For Best Results when Steaming
Using your VitaSteam Electronic continued
Guide to the Instant Steam Function
Guide to Water Levels
Guide to using the Rice Bowl
Guide to using the Steaming Trays
Care and Cleaning
Important - Mineral Deposits
VEGETABLE
Vegetables - guide to cooking times
QUANTITY
QUANTITY
Vegetables - guide to cooking times continued
VEGETABLE
Potatoes
RICE COOKER BOWL
Rice, Grain & Cereals - guide to cooking times
RICE, GRAIN AND CEREALS
VARIETY
QUANTITY
Fish and Seafood - guide to cooking times
TYPE
SUGGESTIONS
Poultry - guide to cooking times
Eggs - guide to cooking times
Guide to recipes
LIGHT MEALS AND SIDE DISHES
Recipes
BREAKFAST Breakfast Eggs
Chicken & Cashew Wontons
Pork, Chestnut & Basil Dim Sims
Recipes continued
Chicken Gow Gee
1 garlic clove, crushed
3teaspoons finely grated fresh ginger
Steamed Pork Buns
2tablespoons salt-reducedsoy sauce
1teaspoon sesame oil
2 bunches asparagus
Asparagus with Lemon Butter
Cauliflower & Broccoli Bake
40g butter, melted or 2 teaspoons olive oil
1 cup uncooked white rice
Saffron Rice
Minted Tabouli Salad
2-3threads of saffron, or pinch saffron powder
½ cup long grain white rice
MAIN MEALS Cabbage Rolls
2 garlic cloves, crushed 500g lean veal mince
500ml store-boughttomato pasta sauce
5cm piece fresh ginger, peeled, finely chopped
Vietnamese Pork in Lettuce Cups
1 160g pork fillet
2 tablespoons fish sauce
1 tablespoon chopped fresh dill
Salmon Ravioli with Lime Butter
1 small red onion, finely chopped
40 fresh flour wonton wrappers 80g butter, cubed
1 tablespoon sweet chilli sauce
Scallops with Chilli Ginger Dressing
1 green shallot, ends trimmed, thinly sliced
12 scallops, in half shell
2 160g each salmon cutlets
Herb Salmon Cutlets
Lemon Chicken & Red Lentil Salad
2 brown onions, halved, thinly sliced
2 tablespoons lime juice 1 tablespoon sesame oil
Soy Chicken & Omelette Salad
2 single chicken breast fillets cup soy sauce
2 garlic cloves, crushed
1 teaspoon ground cumin
Lamb Biryani
DESSERTS Baileys Chocolate Soufflé
1 teaspoon ground coriander
60g butter, melted
Banana Pudding
Passionfruit Bread & Butter Pudding
¾cup milk 1 overripe banana, mashed 1 egg
½cup brown sugar, firmly packed 90g butter
Steamed Christmas Pudding
Sticky Date Pudding with Butterscotch Sauce
cup sherry or brandy
1½ tablespoons caster sugar, extra
Vanilla Bean Crème Brûlée
2 cups pouring cream 35% fat
Recipes continued
Page
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0800
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