Rival Electric Steamer FSD200 User Guide

FSD200  
LIMITED ONE-YEAR WARRANTY  
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date  
of original purchase. If you have a claim under this warranty please follow these procedures:  
1) Within the first 45 days from date of original purchase, defective product should be returned to original  
place of purchase for replacement (with proof-of-purchase).  
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective  
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty  
service visit:  
www.rivalproducts.com  
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX  
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This  
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,  
or to damage to the product (not resulting from defect or malfunction) while in the possession of the  
consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused  
by the use of this product. Some states do not allow this exclusion or limitation of incidental or  
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal  
rights, and you may also have other legal rights which vary from state to state.  
Food Steamer  
Owner’s Guide  
©2003, Rival®  
A Division of The Holmes Group  
READ AND SAVE THESE INSTRUCTIONS  
Printed in China  
FSD200/428-0858  
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KNOW YOUR FOOD STEAMER  
READ CAREFULLY BEFORE USING YOUR FOOD STEAMER  
BEFORE THE FIRST USE:  
Check the voltage rating on the base, make sure it corresponds to the  
main voltage in your home.  
LID  
Remove any labels or stickers from appliance.  
RICE BOWL  
Thoroughly wash LID, RICE BOWL, both STEAMING BOWLS, JUICE  
TRAY, and REMOVABLE RING in warm, soapy water before first use  
then rinse and dry carefully.  
REMOVABLE GRID  
Wipe the inside of the BASE with a damp cloth.  
UPPER STEAMING BOWL  
REMOVABLE GRID  
LOWER STEAMING BOWL  
JUICE TRAY  
INSTANT STEAM FUNCTION:  
There is a removable HEATING ELEMENT RING included. If you place this  
ring on top of the HEATING ELEMENT before cooking, the instant steam  
function will produce steam in 35 seconds.  
NOTE: There is a small cut on the REMOVABLE RING, which should be  
facing downward when you place it over the HEATING ELEMENT.  
DIGITAL CONTROL PANEL  
BASE  
WATER RESERVOIR  
BASE COVER  
REMOVABLE RING  
HEATING ELEMENT  
WATER LEVEL INDICATOR  
On  
/
Off  
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HOW TO USE YOUR FOOD STEAMER  
HOW TO USE YOUR FOOD STEAMER (CONT.)  
1. Place unit on a flat sturdy surface with adequate room (i.e. do not  
place under cabinets). The Food Steamer unit and components are  
not for use in ovens (i.e. microwave, convection and/or conventional)  
or on a stovetop.  
2. Put the REMOVABLE RING around the HEATING ELEMENT, with the  
cut facing downward.  
3. Fill WATER RESERVOIR with cold tap water only. Do not put any other  
liquids or add any salt, pepper, etc. in the WATER RESERVOIR.  
Overfilling will prevent “FAST STEAM” from working and increase  
cooking times.  
TO USE DOUBLE STEAMING BOWL  
Place the largest piece of food with the longest cooking time in the  
LOWER STEAMING BOWL then place on top of juice tray and base.  
Then place the UPPER STEAMING BOWL on top of the LOWER  
STEAMING BOWL.  
TO USE UPPER OR LOWER STEAMING BOWL  
You can place either one of the STEAMING BOWLS on top of the JUICE  
TRAY and BASE. Place vegetables, seafood or other foods without sauce  
or liquid in the STEAMING BOWL. Try not to block steam vents.  
4. Make sure the water should not exceed the MAX fill level as indicated  
by the WATER LEVEL INDICATOR. To fill the WATER RESERVOIR, pour  
cold water directly into it.  
TO USE REMOVABLE GRIDS  
The STEAMING BOWLS are fitted with REMOVABLE GRIDS which  
increase the volume of cooking area and can be used to cook large  
items of food, such as a whole chicken.  
5. Place the JUICE TRAY on the base.  
6. Place the STEAMING BOWLS on top of the JUICE TRAY, plug in the  
cord and set the timer for the desired cooking time, up to 60  
minutes. When the time is up a bell will sound, the INDICATOR  
LIGHT will go out and the unit will automatically shut off.  
7. When cooking in the RICE BOWL, add the rice and water directly into  
the bowl and then fill the WATER RESERVOIR to the appropriate level.  
Place the RICE BOWL in the LOWER STEAMING BOWL.  
TO USE RICE BOWL  
Place rice or other foods with sauce or liquid in RICE BOWL. Cover with  
the LID. Plug into wall outlet; Set timer. When food is well cooked,  
unplug unit.  
NOTE: The RICE BOWL can also be used for cooking vegetables or other  
foods with sauces, poaching chicken or fish in liquids, or reheating  
foods like casseroles.  
COOKING EGGS  
Place the eggs directly into the REMOVABLE GRIDS using the especially  
designed holders made for this purpose; Cover with the LID. You are  
able to cook up to a dozen eggs at one time.  
NOTE: Use potholders when removing the LID, or lifting the STEAMING  
BOWLS, JUICE TRAY or RICE BOWL by its handles. Lift the LID  
AWAY from your face and body to avoid escaping steam.  
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DIGITAL TIMER SETTING  
HOW TO CLEAN YOUR FOOD STEAMER  
Unplug cord from the outlet before cleaning. Allow the steamer to  
cool. Never immerse the base, cord and/ or plug in water.  
LCD DISPLAY  
Empty the JUICE TRAY and WATER RESERVOIR of their contents.  
POWER INDICATOR LIGHT  
Wash the LID, STEAMING BOWLS, RICE BOWL, JUICE TRAY and  
REMOVABLE RING in hot, soapy water. Rinse thoroughly and dry all  
parts. Or wash on top rack of dishwasher.  
On / Off  
Pour hot, soapy water into the WATER RESERVOIR. Use a non-  
abrasive cleaner or mesh scouring pad to clean the interior. Rinse  
with clean, hot water.  
The LOWER STEAMING BOWL and RICE BOWL can nest inside the  
UPPER STEAMING BOWL with the LID on top of all three to save  
storage space.  
After a period of uses, the HEATING ELEMENT surface may discolor or  
start to become coated with build up. When cleaning the heating  
element follow these steps:  
COUNT DOWN BUTTON  
ON/OFF BUTTON  
COUNT UP BUTTON  
When plugging in the Food Steamer, the time “00” will flash on  
the display.  
The cooking time can be set by pressing the COUNT UP/DOWN  
BUTTON and it will display in 1 minute intervals. In the adjusting  
status, the digits will keep flashing until the operation has started.  
After setting your desired time, press the ON/OFF BUTTON to start  
operation. Then it will start counting down 1 minute at a time.  
To stop the unit from operating, press the ON/OFF BUTTON and the  
time “00” will flash on the display.  
To adjust the time when operating, press the COUNT UP/DOWN  
BUTTON to set. Then the digits begin to flash until the adjustment  
has finished and without pressing any button in 5 seconds, the time  
display will stop flashing and continue to count down from the time  
which had been set.  
After finishing to count down, the time “00” will flash again on the  
display and it will stop operating and a bell will sound.  
1. Do not cover the BASE with any steamer parts  
2. Pour 3 cups of clear vinegar into the WATER RESERVOIR  
3. Fill the rest with water, up to the MAX fill line  
4. Plug unit in and set the timer for approximately 20 minutes  
5. When timer has stopped, unplug the cord from the outlet  
6. DO NOT allow solution to boil over or spill onto exterior surfaces  
7. Allow unit to cool completely before emptying contents  
8. Rinse with cold water and use a non-abrasive scouring pad to scrub  
the heating element  
NOTE: DO NOT use bleach, abrasive pads/cleaners to clean ANY part of  
If not enough water is in the RESERVOIR when operating, the time  
operation will automatically stop with a continuous tone and the time  
“00” will flash on the display. It cannot operate again unless the water  
reservoir is refilled.  
The FOOD STEAMER.  
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TIPS AND HINTS  
TIPS AND HINTS (CONT.)  
RICE AND GRAINS  
1. There are many types of rice. Follow specific directions for  
variety used.  
2. Accurate measuring of rice and water when combined in RICE BOWL.  
Pour specified amount of water in WATER RESERVOIR. Cover and  
steam.  
3. For softer rice, increase water mixed with rice by 1-2 tablespoons. For  
firmer rice decrease water mixed with rice by the same amount.  
VEGETABLES  
1. Clean the vegetables thoroughly. Cut off stems; trim; peel or chop if  
necessary. Smaller pieces steam faster than larger ones.  
2. Quantity, quality, freshness and size temperature of frozen foods, may  
affect steam timing. Adjust water amounts and cooking times as  
desired.  
3. Frozen vegetables should not be thawed before steaming.  
4. Some frozen vegetables should be placed in the rice bowl and  
covered with a piece of aluminum foil during steaming. The frozen  
foods should be separated or stirred after 10-12 minutes using a long  
handle fork or spoon.  
4. Check doneness and consistency of rice at minimum time specified  
for each type, stirring rice at the same time.  
5. When checking or stirring rice, be careful not to drip the  
condensation into the RICE BOWL which would reduce the quality  
and flavor of the rice.  
VARIETY  
WEIGHT/OR  
NUMBER  
PIECES  
APPROXIMATE  
TIME (MINUTES)  
6. Use only clean water in the WATER RESERVOIR.  
7. Rice may be seasoned with salt, pepper or butter after steaming.  
ARTICHOKES, WHOLE  
ASPARAGUS, SPEARS  
BEANS (GREEN/ WAX)  
OATMEAL  
4
Whole Tops Trimmed  
30-32  
12-14  
12-14  
20-22  
25-28  
20-22  
24-26  
16-18  
18-20  
18-20  
20-22  
14-16  
16-18  
10-12  
18-20  
1 Pound  
1
TYPE OF RICE  
COMBINED TO  
RICE BOWL  
APPROXIMATE  
TIME (MINUTES)  
2  
Pound  
1 Pound  
RICE  
WATER  
BEETS  
1 Pound, Cut  
1 Pound  
BROWN  
BROCCOLI, SPEARS  
BRUSSELS SPROUTS  
CABBAGE  
1
Regular  
2
Cup  
1 Cup  
42-45  
45-50  
1
1 Pound  
Parboiled  
1 Cup  
1 ⁄  
2
Cup  
1 Pound, Thinly Sliced  
LONG GRAIN/ WILD RICE MIX  
Regular  
Quick Cooking  
1
1
Mix  
Mix  
1 ⁄  
2
Cup  
Cup  
16-58  
18-20  
CELERY  
2  
Pound, Thinly Sliced  
3
1
4  
CARROTS  
1 Pound, Thinly Sliced  
1 Pound, Thinly Sliced  
INSTANT  
WHITE  
CAULIFLOWER, WHOLE  
CORN ON COB  
EGGPLANT  
1
Regular  
1 Cup  
1 Cup  
1 ⁄  
2
Cup  
Cup  
45-50  
50-55  
1 Pound  
2
Parboiled  
1
3  
1
3 ⁄  
2
Pounds  
MUSHROOMS, WHOLE  
OKRA  
1 Pound  
1 Pound  
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TIPS AND HINTS (CONT.)  
TIPS AND HINTS (CONT.)  
VEGETABLES (CONT.)  
FISH AND SEAFOOD (CONT.)  
VARIETY  
WEIGHT/OR  
NUMBER  
PIECES  
APPROXIMATE  
TIME (MINUTES)  
VARIETY  
WEIGHT/OR  
NUMBER  
PIECES  
APPROXIMATE  
TIME (MINUTES)  
CLAMS IN SHELL  
1 Pound  
10-12  
PEAS  
1 Pound, Shelled  
12-13  
12-13  
30-32  
14-16  
CRAB  
King Crab  
Soft Shell  
PEPPERS, WHOLE  
Up to Four Medium (Not Stuffed)  
1
2  
Pound, Chunks  
20-22  
8-10  
POTATOES(RED/ RUTABAGA) 1 Pound - About 6  
8 - 12 Pieces  
1
SPINACH  
2  
Pound  
LOBSTER  
Tails  
Split  
Whole, Live  
2-4  
16-18  
18-20  
18-20  
SQUASH  
1
1 - 1 ⁄  
4
Pound  
Pound  
Summer Yellow and Zucchini 1 Pound, Sliced  
12-14  
22-24  
1
1 - 1 ⁄  
4
Winter Acorn/Butternut  
1 Pound  
MUSSELS (FRESH IN SHELL)  
OYSTERS (FRESH IN SHELL)  
1 Pound  
3 Pound  
14-16  
18-20  
TURNIPS  
1 Pound, Sliced  
10 Ounces  
20-22  
28-50  
ALL FROZEN VEGETABLES  
SCALLOPS  
Bay (Shucked)  
Sea (Shucked)  
FISH AND SEAFOOD  
1. The steaming times listed in the chart are for fresh, or frozen and  
1 Pound  
3 Pound  
14-16  
18-20  
fully thawed seafood and fish. Before steaming, clean and prepare  
fresh seafood and fish.  
2. Most fish and seafood cook very quickly. Steam in small portions or  
in amounts as specified.  
3. Clams, oysters and mussels may open at different times. Check  
the shells to avoid overcooking.  
4. You may steam fish fillets in the RICE BOWL. Serve steamed  
seafood and fish plain or use Seasoned butter or margarine,  
lemon or favorite sauces.  
SHRIMP  
Medium (In Shell)  
Large Jumbo (In Shell)  
1 Pound  
1 Pound  
10-12  
16-18  
FISH  
1
Whole  
Dressed  
Fillets  
2
- 3⁄  
4
Pound  
Pound  
10-12  
10-12  
10-12  
16-18  
1
2
- 3⁄  
4
1 Pound  
1
Steaks  
4  
Pound  
5. Adjust steaming times accordingly.  
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TIPS AND HINTS (CONT.)  
TIPS AND HINTS (CONT.)  
MEATS/ BEEFS  
EGGS  
VARIETY  
WEIGHT/OR  
NUMBER  
PIECES  
APPROXIMATE  
TIME (MINUTES)  
VARIETY  
WEIGHT/OR  
NUMBER  
PIECES  
APPROXIMATE  
TIME (MINUTES)  
BEEF  
IN THE SHELL  
Soft Cooked  
Hard Cooked  
Chuck  
1 Pound  
1 Pound  
1 Pound  
28-30  
16-18  
22-24  
1 - 12 Eggs  
1 - 12 Eggs  
16-18  
20-22  
Hamburger  
Meatballs  
EGGS IN A CUP”  
CHICKEN  
Crack Raw Egg into Custard  
Cup, Season with Salt,  
Pepper and Butter or  
Margarine, if Desired.  
Soft Cooked  
Pieces  
2-4 Pieces  
1 Pound  
24-26  
26-28  
LAMB  
Cubes  
1 - 4 Eggs  
1 - 4 Eggs  
10-12  
12-14  
Hard Cooked  
PORK  
Cubes  
1 Pound  
1 Pound  
1 Pound  
26-28  
14-18  
14-18  
POACHED  
Step One: Pour 2 Cups  
Water in Rice Bowl.  
Steam to Heat Water.  
Use margarine, if Desired  
7-8  
HOTDOGS  
PRE-COOKED SAUSAGE  
Step Two: Crack Egg in  
Bowl, Slide into Hot Water  
in Rice Bowl. Steam Until  
Poached.  
7-8  
SCRAMBLED  
Beat Together 6 Eggs and  
2 Tablespoons of Milk in  
Rice Bowl. Season with Salt  
and Pepper. Stir Eggs Half  
Way Through Cooking  
20-22  
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