Rice Perfect Deluxe 10
10 cup ‘Jar Style’ Rice Cooker with steamer
Instruction/Recipe Booklet
RC5810
Please read these instructions carefully
and retain for future reference.
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Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM RICE PERFECT DELUXE.
• Do not put your face or hands over the steam
vent whilst cooking as you may scald your
skin.
• Do not use your rice cooker in confined
spaces.
• Remove the power cord before cleaning the
rice cooker.
• After cleaning ensure that the cord inlet area
is completely dry before using again.
• Do not operate the rice cooker on an
inclined surface. Use a flat level surface.
• Do not move or cover the rice cooker whilst
in operation. Unplug before moving.
• Do not immerse the heating vessel of the
rice cooker in water or any other liquid.
• Use your rice cooker at least 200mm away
from walls and curtains.
• Allow cooking bowl to cool before removing.
Sunbeam are very safety conscious when
• Do not use an appliance for any purpose
other than its intended use.
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:
• 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.
• 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.
• 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.
• 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.
• 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.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• 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.
• Close supervision is necessary when your
appliance is being used near children or
infirm persons.
• Never leave an appliance unattended while
in use.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Young children should be supervised to ensure
that they do not play with the appliance.
If you have any concerns regarding the performance and use of your appliance,
Ensure the above safety precautions are understood.
1
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Features of your Rice Perfect
Deluxe 10
Removable Steaming Tray
Ideal for steaming fish and vegetables.
Removable for easy cleaning (located inside
the unit).
Heating Vessel
Keep Warm Light
Illuminates to indicate that your Rice Perfect
Deluxe 10 is in the KEEP WARM mode.
Cook Light
Illuminates to indicate that your Rice Perfect
Deluxe 10 is in the COOK mode.
Non-stick Removable Cooking Bowl
Lightweight bowl distributes heat evenly for
perfectly cooked rice every time. The non-
stick bowl is removable for easy cleaning
(located inside the unit).
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Push Button
This button allows you to open the Rice
Perfect Deluxe 10.
Steam Vent
Allows steam to be released while cooking,
reducing condensation.
Sealed Locking Lid
‘Jar-Style’ rice cooker with a sealed locking
lid which traps the steam inside the vessel.
Condensation Collector
Collects excess steam droplets whilst
cooking, keeping your bench dry and clean.
Large 10 Cup Capacity
Prepare from 2 to 10 cups of uncooked rice
at any time. Produces 20+ cups of cooked
rice.
Serving Spoon Holder
For convenient storage of spoon whilst rice is
cooking.
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Measuring Cup
Ensures accurate measuring of rice to
achieve perfect results every time.
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Serving Spoon
Ideal for stirring and serving rice from the
rice cooker. The plastic will not scratch the
non-stick surface on the cooking pan.
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Using your Rice Perfect Deluxe 10
1. Before using your Rice Perfect Deluxe 10
for the first time wash the cooking pan,
measuring cup and serving spoon in warm
soapy water. Rinse and dry thoroughly.
“COOK” to begin the cooking cycle.
The “COOK” light will stay illuminated.
NOTE: DO NOT put your face or hands
over the steam vent while cooking.
Position the serving spoon holder to the
side of the heating vessel and
condensation collector below the lid
hinge. Refer to illustration on previous
page.
9. When cooking is complete, your Rice
Perfect Deluxe 10 will automatically
switch to “KEEP WARM” mode and the
“KEEP WARM” light will illuminate. DO
NOT open the lid until steaming has
stopped.
2. Using the measuring cup provided,
measure out the required quantity of rice.
10.Allow rice to stand in the “KEEP WARM”
mode for 5-10 minutes (2-4 cups rice)
and 10-15 minutes (5-10 cups rice), with
the lid closed before serving. DO NOT use
metal utensils as these will scratch the
non-stick coating. Allow cooking pan to
cool before removing.
NOTE: 1 level cup measure = 180mls.
1 cup of uncooked rice = 2 cup
of cooked rice (approximately).
Min. quantity of uncooked rice = 2 cups
Max. quantity of uncooked rice = 10 cups
3. Using a sieve, wash rice thoroughly under
cold water before cooking. This removes
excess starch which helps to achieve
fluffier rice.
NOTE: If the lid is opened immediately
the condensation collector may overflow.
11.The “KEEP WARM” cycle will continue
until the power is switched off. If keeping
the rice warm, stir to release steam, then
close lid. Rice can be kept warm in the
Rice Perfect Deluxe 10 for up to 2 hours.
After 2 hours rice should be refrigerated
for storage, if required.
NOTE: A fine mesh sieve is the most
effective way to wash rice. Run water
through rice until the water runs clear not
milky.
4. Ensuring that the exterior of the cooking
pan is clean and dry, place it inside the
heating vessel.
NOTE: During operating – do not open the
lid as this may affect cooking results. Do
not interfere with the automatic control
lever. Do not keep less than 2 cups of
rice in the cooker for extended periods
of time on “KEEP WARM” mode as the
rice becomes dry and the quality will
deteriorate.
5. Place the washed rice in the removable
pan. Add cold water to the level indicated
on the inside of the removable pan. See
cooking charts on page 6.
6. Close the lid until the latch clicks and lid
is fully closed.
7. Insert the plug into a 230-240 volt
power outlet and turn the power on. (The
“COOK” light will illuminate).
8. Depress the automatic control lever to
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Care and Cleaning
After using your Rice Perfect Deluxe 10, turn
the power off and remove the cord from the
power outlet.
DO NOT place any part of your Rice Perfect
Deluxe 10 in a dishwasher. The hot water
temperatures and harsh detergents may warp
or stain the parts.
The removable pan, condensation collector,
measuring cup, steaming tray, serving spoon
and holder should be washed in warm water
using a mild detergent. DO NOT use harsh
abrasives to clean the removable cooking pan
as these will damage the non-stick coating.
The interior and exterior of the cooking vessel
can be wiped over with a damp cloth.
CAUTION: Never use any chemical, steel wool,
harsh abrasive cleaners, thinners or chemical
dust cloths to clean any part of your Rice
Perfect Deluxe 10.
WARNING: Do not allow water to enter the
inside of the heating vessel as this may cause
electrocution.
CAUTION: Never immerse the heating vessel
in water.
5
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Cooking Chart
Using Cup Provided
(uncooked rice qty)
Conversion to
Metric Measure
(uncooked rice qty)
Fill to Water
Level Indicator
Approximate
Cooking Time
(minutes)
WHITE RICE
1
2
1
/
cups (265g)
2
3
13
15
17
19
21
23
24
26
28
3
3
2 cups (400g)
2
4
2
3
/
/
cups (530g)
cups (665g)
4
3
1
5
5
3
6
4 cups (800g)
6
2
7
4
/
cups (930g)
7
3
1
8
5
/
cups (1065g)
8
3
9
6 cups (1200g)
9
2
10
6
/
cups (1330g)
10
3
BROWN RICE
3
4
2 cups (400g)
3
4
25
29
33
34
38
42
44
48
2
2
/
/
cups (530g)
cups (665g)
3
1
5
3
5
3
6
4 cups (800g)
6
2
7
4
/
cups (930g)
7
3
1
8
5
/
cups (1065g)
8
3
9
6 cups (1200g)
9
2
10
6
/
cups (1330g)
10
3
Tips for cooking rice
– Results may vary depending on type of rice used.
– For fluffier rice, add a little extra water and for firmer rice, add a little less water.
– Should you happen to add too much extra water, the excess water may overflow during
cooking. Sometimes it is a good idea to cook the rice with the recommended quantity of
water first and then if the rice is still crunchy, a little extra water can be stirred through and
the ‘COOK’ lever activated again.
– Cup measure provided equals approximately 135g of rice. If you misplace the measuring
cup provided please refer to the quantities using a metric cup in the table(s) following.
Please note that cooking times may vary due to slight differences between the cup provided
and a metric cup.
6
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Recipes
NOTE: Ensure rice has been thoroughly
washed under cold water before cooking to
prevent rice grains from sticking to pan.
Tasty Rice Rissoles
(Makes approx 10)
2 tablespoons (40g) butter or margarine
1 onion, finely chopped
teaspoon curry powder
½
Coconut Rice
2 cups brown rice, cooked in Rice Perfect
Deluxe 10
4 cups Jasmine rice
400ml (can) coconut cream or lite coconut
milk
1 zucchini, grated
1 carrot, grated
600ml water
cup finely chopped parsley
¼
1 tbsp sugar (optional)
2 lime leaves (optional)
200g pumpkin, cooked and mashed
cup unprocessed bran
½
¼
¼
Place all ingredients in the removable pan
and mix well. Cook with lid on. Allow 10
minutes on warm function before serving.
teaspoon ground sage
teaspoon ground cumin seeds
2 eggs, lightly beaten
Approx. time 20 minutes.
2 tablespoons mayonnaise
Saffron Rice
cup peanut butter
¼
Add
teaspoon of saffron for every 2 cups
¼
breadcrumbs for coating
oil for shallow frying
of water used to cook white rice. Add a little
pepper and salt to taste. Mix well.
1. Melt butter or oil in a pan. Lightly sauté
onion and curry powder. Transfer to a
large bowl. Add rice, zucchini, carrot,
parsley, pumpkin, sage and cumin. Mix
well.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
Spicy Rice
Cook saffron rice as directed above.
When cooked, add ½ teaspoon curry powder,
½ teaspoon chinese 5 spice powder and ½
cup sultanas, for every 2 cups of rice.
2. Combine eggs, mayonnaise and
peanut butter and mix well. Add rice
and vegetable mixture, combine all
ingredients.
3. Shape mixture into approximately 10
rissoles. Coat in breadcrumbs.
4. Heat oil in frypan on high heat.
Fry rissoles until golden brown.
Serve with salad.
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Recipes continued
Fruit and Nut Rice
4 cups saffron rice, cooked in Rice Perfect
Deluxe 10
(Serves 6-8)
3. Add rice and chopped egg to frypan.
Gently toss to combine. Add soy sauce
and mix thoroughly. Heat through before
serving.
2 green onions, chopped
1 cup chopped dried apricots
1 cup chopped prunes
Creamy Mushroom Risotto
(Serves 4-6)
2 tablespoons olive oil
80g butter
cup sultanas
½
1 cup cashews
1 onion, chopped finely
1 clove garlic, crushed
1. Toss green onions, fruit and nuts through
rice when Rice Cooker switches to “KEEP
WARM”. Allow to stand 10 minutes.
2 cups (metric) uncooked Arborio rice
1 cup dry white wine
2. Serve as an accompaniment to curry or
spicy dishes.
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
Fried Rice
(Serves 6-8)
1 tablespoon (20g) butter or oil
cup grated parmesan
½
¼
cup chopped fresh parsley
3 eggs, lightly beaten
Freshly ground black pepper
1 clove garlic, finely chopped
tablespoon grated fresh ginger
½
1. In a large frying pan heat half the oil and
butter; add onions and garlic and cook
until the onions are tender. Add the rice
and stir through to coat the rice with the
onion mixture.
1 red capsicum, chopped into 1.5cm pieces
4 rashers bacon, roughly chopped
4 green onions, sliced
1 x 225g canned pineapple pieces, drained
2. Add the wine and cook, stirring, until
most of the liquid has absorbed. Transfer
mixture to the Rice Cooker cooking pan.
Add the hot chicken stock and stir through.
Making sure that the exterior of the pan is
dry; place into heating vessel.
cup frozen peas
½
4 cups white rice, cooked in Rice Perfect
Deluxe 10
1 tablespoon soy sauce
1. Melt butter or margarine in a frypan on
high heat. Add eggs to pan fry as for an
omelette. Remove from pan and roughly
chop.
3. Replace the lid.
4. Depress the automatic control lever to
“COOK”.
2. Lightly sauté garlic, ginger, capsicum
and bacon. Add green onions, pineapple
and peas and cook for approximately 2
minutes.
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Recipes continued
5. When cooking is complete, the lever will
automatically switch to the “KEEP WARM”
mode. Leave the rice in the cooker for 10
minutes at this stage. DO NOT REMOVE
LID.
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or margarine
3 onions, finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 10
6. Meanwhile heat the remaining oil and
butter in a frying pan and cook, stirring
until the mushrooms are tender; drain any
excess liquid.
250g dried apricots, roughly chopped
1
cups pine nuts, roughly chopped
½
7. After the rice has been in the “KEEP
WARM” mode for 10 minutes, open the
lid. Stir through the mushrooms, parmesan
and parsley. Season to taste with black
pepper.
2 tablespoons brandy
1. Heat butter or margarine in a pan and
lightly sauté onions.
2. Combine with remaining ingredients.
Place stuffing into cavity of turkey and
truss. Bake for approximately 2-2½
hours, at 180°c.
8. Serve immediately.
Pilau
(Serves 6)
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
Perfect Deluxe 10
2 cups uncooked white rice
1
3 cup crushed pineapple, well drained
/
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into
thin strips
2 rashers bacon, rind removed and roughly
chopped
2
cups (625ml) chicken or vegetable stock
½
4 green onions, chopped
1 egg
1. Melt butter or margarine in a pan and
sauté onions until tender.
1 teaspoon mixed herbs
2. Add green onions, rice, corn and
capsicum. Cook for 2-3 minutes, stirring
to coat rice.
1. Combine all ingredients. Place into cavity
of chicken and truss.
2. Bake for approximately 1 hour and 20
minutes, or until cooked. Basté chicken
with juices throughout baking.
3. Transfer rice mixture to Rice Perfect
Deluxe 10. Pour stock over rice.
4. Cover and depress lever to “COOK”. Allow
to stand for 10 minutes. Serve hot.
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Recipes continued
Summer Rice Salad
(Serves 4)
Peachy Rice Crumble
(Serves 4-6)
2 cups brown rice, cooked in Rice Perfect
Deluxe 10
2 cups white rice, cooked in Rice Perfect
Deluxe 10
1 x 450g canned pineapple pieces in natural
juice, reserving ¼ cup juice for dressing
1 x 825g canned sliced peaches, drained
¾ cup sultanas
1 carrot, grated
1 cup orange juice
1 zucchini, sliced
¼ cup honey
1 small red capsicum, cut into 1.5cm pieces
½ cup cashews
Topping
80g butter or margarine melted
½ cup wholemeal flour
1 cup rolled oats
½ cup sultanas
Dressing
¼ cup White wine vinegar
¼ cup honey
½ cup coconut
½ cup brown sugar, firmly packed
¼ teaspoon cinnamon
¼ cup pineapple juice
2 tablespoons grated ginger
¼ cup coriander leaf, chopped
¼ teaspoon mixed spice
1
3 cup slivered almonds
/
1. Place salad ingredients into large bowl.
Toss to combine.
1. Pre-heat oven to 180°C. Grease a 23cm
round oven proof dish.
2. Combine French dressing, sour cream,
pineapple juice and ginger.
2. Spread rice over base of prepared dish.
Arrange peaches and sultanas on top of
rice.
3. Pour dressing over salad and toss well.
Sprinkle with coriander to serve.
3. Combine orange juice and honey in a
saucepan. Gently heat, stirring until well
combined. Pour over rice and fruit.
4. Combine all topping ingredients. Spread
evenly over rice and fruit.
5. Bake for approximately 30 minutes. Serve
with custard or ice cream.
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Recipes continued
Savoury Rice Triangles
(Makes approx. 18)
Rice Croquettes
(Serves 4)
2 teaspoons (10g) butter or margarine
1 onion, finely chopped
300g cooked white rice, cooked in Rice
Perfect Deluxe 10
1 tablespoon softened butter
½ cup ricotta cheese
1 tablespoon parmesan cheese
1 egg
1 clove garlic, finely chopped
2 ham steaks, finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 10
2 cups frozen mixed vegetables
150g tasty cheese, grated
2 teaspoons curry powder
Salt and pepper to taste
For frying:
2 eggs
1. Pre-heat oven to 230°C. Line baking trays
with baking paper.
3 tablespoons milk
1½ cups plain flour
1½ cups bread crumbs
Oil for frying
2. Heat butter or margarine in a pan. Lightly
sauté onion, garlic and ham.
3. Place in a large bowl and add remaining
ingredients. Mix well.
1. Using fingertips, combine rice and butter
in a bowl until the butter is mixed in.
4. Divide each sheet of puff pastry into
4 squares. Lightly brush edges with
milk. Place approximately 3 teaspoons
of mixture onto one half of pastry. Fold
pastry diagonally over filling to form a
triangle. Pinch edge firmly to seal.
2. Add the mashed ricotta cheese,
parmesan, egg, salt and pepper to taste.
Fold ingredients with a wooden spoon
until well combined.
3. Taking 2 tablespoons full of the mixture
in your hand, shape into croquettes,
resembling a small sausage.
5. Place triangle onto prepared baking
trays. Brush with a little milk. Bake for
approximately 15-20 minutes, or until
golden brown.
4. Lightly beat eggs and milk. Roll
croquettes in flour, then dip in egg
mixture and finally breadcrumbs.
NOTE: Alternatively, cut out rounds of
pastry with a large scone cutter to make
small pasties. These are ideal served as
an appetiser.
5. Heat oil in a frypan or wok and fry
croquettes until golden on all sides. Serve
hot with favourite dipping sauce and
salad.
11
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Sushi
You will find it a pleasure to be able to make
your very own sushi with these simple steps.
You will need to use Japanese style sushi
rice which is a type of short grain rice and is
readily available at good supermarkets.
The cup measurement below is using the
cup measure provided with your Rice Perfect
Deluxe 10.
5. When cooking is complete, the lever
will automatically switch to the “KEEP
WARM” mode. Leave the rice in the
cooker for 10 minutes at this stage. DO
NOT REMOVE LID.
6. Combine sushi vinegar ingredients
together; mix well until the sugar
dissolves.
7. Spread the rice into a large flat bottomed
wooden or plastic bowl or container.
Using the rice spoon provided, gently
slice through the rice removing any
lumps; at the same time gradually pour
over sushi vinegar.
Sushi rice
3 cups sushi rice
3 cups water
Sushi Vinegar
1
3 cup rice vinegar
/
8. Use either an electric fan on low or a
hand fan; fan the rice until it is almost
cool. Continue to gently slice through the
rice but don’t stir as this will break up
the rice grains.
2½ tablespoons sugar
¼ teaspoon salt
1. Place rice in a fine sieve and wash until
the water runs clear. Drain for at least 10
minutes.
9. Place a clean damp cloth over the rice to
prevent it from drying out while making
sushi. Rice should be used as soon as
possible.
2. Place rice in cooking pan. Add 3 cups
of water or fill water to number 3 on
the cooking bowl. Making sure that the
exterior of the pan is dry, place into
heating vessel.
10.Do not put rice in the refrigerator as it
will be too hard.
3. Replace the lid.
Makes approximately 9 cups of cooked sushi
rice.
4. Depress the automatic control lever to
“COOK”.
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Making Sushi
Before you make sushi you will need to
purchase a bamboo mat for rolling your
sushi. For best result lightly dampen your
mat before using.
3.Gently spread the rice over the seaweed
without pushing down, leave approximately
a 3cm strip at the top of the seaweed
uncovered. This will help seal the roll after
rolling.
6 sheets toasted seaweed (nori)
4.If using wasabi paste, smear a very small
amount across the centre of the rice. Place
your choice of ingredients in a row over the
wasabi, making sure that the ingredients
go to both ends. Don’t overfill as the
sushi will be too difficult to roll. About 4-5
ingredients per roll is suitable.
Small bowl of cold water with 2 teaspoons
rice vinegar
Ready make wasabi paste
Japanese soy sauce to serve
Selection of ingredients listed below for 6 large
rolls:
5.Starting with the edge closest to you, pick
up the mat with your thumb and forefingers
and using your remaining fingers hold the
filling in place while you start to roll away
from you.
1cm strips sashimi grade tuna or salmon
Cooked prawns, shelled, deveined, halved
lengthways
Cooked crabmeat
Pickled daikon, sliced thinly
6.Roll forward gently but firmly. Moving the
bamboo mat out of the way as you roll. Dip
finger in water and slightly wet over the
uncovered seaweed. Finish rolling, lightly
press to shape. Unroll mat.
Lebanese cucumbers, seeds removed sliced
thinly
Avocado, sliced thinly
Green onions, sliced into strips lengthways
Snow pea sprouts
7.Place roll onto cutting board and using a
very sharp knife cut into eight pieces.
Japanese mayonnaise
8.Repeat with remaining rice, seaweed and
fillings.
Pink picked ginger
1.Place a sheet of seaweed, shiny side down
onto the dampened bamboo mat.
9.Serve with extra wasabi and Japanese soy
sauce.
2.Dip your fingers into the water and scoop
approximately 1/6 of the rice onto the
centre of the seaweed.
Makes 6 large rolls (48 pieces)
Step 1
Step 2
Step 3
Step 4
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Steaming Times
WATER LEVEL (metric cup measures)
½ cup (125ml)
TIME
10-15 minutes
15-20 minutes
20-25 minutes
30-35 minutes
1 cup (250ml)
1½ cups (375ml)
2 cups (500ml)
Note: Steamer will not start until the lid is locked and the lever is depressed, to commence the
cook mode.
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Steaming Vegetables
For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE
QUANTITY
MINIMUM
WATER
(1 metric cup = 250ml)
APPROXIMATE
COOKING TIME
(minutes)
Asparagus
Beans
Beetroot
Bok Choy
Broccoli
Brussel Sprouts
1 bunch (approx. 250g)
½
½
2
½
½
½
1 ½
1
6-8
8-10
20-30
6-8
10
10
g
250 cut or whole
g
250 whole
g
g
g
250
350
250
g
g
Butternut Pumpkin 250 cut into 3cm pcs
Cabbage
15-20
12
250 coarsley shredded
g
g
Carrots
250 cut into 3cm pieces
250
1
½
1
½
½
½
½
½
15-20
10
20-25
5
Cauliflower
Corn on the cob
English Spinach
Snowpeas
Button squash
Peas
g
500 whole cob
g
250 trimmed
g
250 whole
5-7
g
250 whole
8-12
12-15
8
g
250 shelled
g
Zucchini
250 sliced
Potatoes
1.Chats
500g whole
600g - 800g whole
500g 3cm pieces
1 ½
2 ½
1 ½
1
20-24
30-36
15-20
12-17
12-16
2.Red or White
3.Red or White
4.Sweet
g
500 3cm pieces
FROZEN VEGETABLES
*Must be defrosted first.
1
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
15
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Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM
WATER
(1 cup = 250ml)
APPROXIMATE
COOKING TIME SUGGESTIONS
(minutes)
TYPE
QUANTITY
Clams and pippies 500g
FISH
1
5-8
Steam until just open.
1.fillet
500g
1
1
12
Before cooking brush
2.steak
500g – 2cm thick
12-18
lightly with oil & season.
Mussels
500g in the shell
1
8-12
12
Steam until just open.
Steam until just pink.
Prawns (green)
500g medium in shell
1
Steaming Poultry
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
16
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Steaming Poultry
MINIMUM
WATER
(1 cup = 250ml)
APPROXIMATE
COOKING TIME SUGGESTIONS
(minutes)
TYPE
QUANTITY
Breast fillet
500g
1½
12-14
Place the thickest part
towards the outside of the
basket and season.
Pieces – bone in
500g (approx. 4)
1½
15-25
Place the thickest part
towards the outside of the
basket and season.
‘Sunbeam’, and ‘Rice Perfect’ are registered trademarks 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. Backed by Sunbeam's 12 Month
Replacement Guarantee and National Service Network.
© Copyright. SUNBEAM CORPORATION LIMITED 2004.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Sunbeam Corporation is a division of GUD Holdings Ltd.
For more information or advice on this or any other
contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand 0800 786 232
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Consumer Hotline
Australia
1800 025 059
New Zealand
0800 786 232
is a registered Trademark of Sunbeam
Corporation Limited. ACN 000 006 771.
© Sunbeam Corporation Limited 2004.
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