Toastmaster Electric Steamer EST7 User Manual

EST7/EST7QVC/EST7 INF  
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1.  
2.  
Important Safeguards.........................................................1  
Additional Important Safeguards........................................2  
a. Polarized Plug................................................................4  
b. Short Cord Instructions..................................................4  
c. Plasticizer Warning.........................................................4  
d. Electric Power................................................................4  
3.  
4.  
5.  
Getting to know your Richard Simmons  
Electronic Steamer..............................................................5  
a. Before First Use.............................................................6  
Operating Instructions........................................................7  
a. Setting Up.......................................................................7  
b. Steaming.........................................................................8  
User Maintenance Instructions.........................................12  
a. Care and Cleaning.......................................................12  
b. Descaling.....................................................................13  
c. Storing..........................................................................13  
6.  
7.  
Hints and Tips..................................................................14  
i. Rice and Grain..................................................14  
ii. Vegetables.........................................................15  
iii. Seafood............................................................15  
iv. Eggs.................................................................15  
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  
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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
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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.  
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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 cook-  
ing. 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
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Polarized Plug  
This appliance has a polarized plug (one blade is wider than the  
other). To reduce the risk of electric shock, this plug is intended  
to fit into a polarized outlet only one way. If the plug does not fit  
fully in the outlet, reverse the plug. If it still does not fit, contact a  
qualified electrician. Do not attempt to modify the plug in  
any way.  
Short Cord Instructions  
A short power-supply cord is provided to reduce the risk result-  
ing 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
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Getting To Know Your Richard Simmons  
EST7/EST7QVC/EST7 INF Electronic Steamer  
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS  
5
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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  
11.Steamer Base with  
3 Heating Elements  
4. Center Steamer Bowl  
(P/N 22790)  
12. Flavor Tray  
5. Drip Tray (P/N 22791)  
13. Cooking Bowl (P/N 22793)  
14. Steam Vents (not shown)  
6. Steam Ring x 3 (P/N 22792)  
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
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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
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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 14 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  
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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.  
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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.  
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  
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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.  
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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.  
5. 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. Clean the Steamer Base with a soft, damp cloth and  
dry thoroughly.  
12  
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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.  
CAUTION: Do not immerse cord, plug, or Steamer Base  
with Heating Elements in water or other liquids.  
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.  
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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  
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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  
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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 and Grain Steaming Chart*  
AMOUNT OF RAW  
RICE/GRAIN  
AMOUNT OF  
COLD WATER  
SUGGESTED  
RICE/GRAIN  
White Rice,  
short, reg., long, or  
extra long  
COOKING TIME  
11⁄  
4
cups  
cups  
1 cup  
35 - 45 minutes  
50 - 60 minutes  
Brown Rice,  
short, regular, or long  
1 cup  
1 cup  
11⁄  
4
Wild Rice Blend  
Rice Mix  
11⁄  
4
cups  
cups  
50 - 60 minutes  
45 - 55 minutes  
55 - 65 minutes  
15 - 25 minutes  
6 - 7 ounces  
12⁄  
3
plus seasonings  
1 cup  
Lentils  
2 cups  
11⁄  
cups  
soaked overnight  
Oatmeal, regular  
1 cup  
2
* Steam rice and grains using the Cooking Bowl.  
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Vegetable Steaming Chart  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
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  
3
5
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  
1 pound  
1 pound  
pounds  
pound  
pound  
2 pounds  
2 pounds  
3 pounds  
1 pound  
1 pound  
head  
head  
8 celery ribs  
2 bunches  
4 carrots  
112 pounds  
2 pounds  
1 medium  
4 small  
11⁄  
2
1
2
1
2
1
1
4
head  
head  
2
1
1
2
4
4 celery ribs  
1 bunch  
2 carrots  
1 pound  
1 pound  
1 small  
Cauliflower Flowerets  
Cauliflower, Whole  
Corn on the Cob  
Eggplant,  
3 small  
1 inch slices unpeeled  
Mushrooms, sliced  
whole  
New Potatoes, whole  
Onions,  
2 slices  
8 ounces  
8 ounces  
3 slices  
1 pound  
1 pound  
212 pounds  
15 - 20 minutes  
7 - 12 minutes  
10 - 15 minutes  
45 - 55 minutes  
1 1⁄  
pounds  
2
1/2 inch slices/pieces  
Parsnips, small  
Peppers,  
1 onion  
11 ounces  
2 onions  
1 pound  
5 - 10 minutes  
35 - 45 minutes  
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  
1 pepper  
1 pepper  
3 peppers  
1 pound  
2 peppers  
2 peppers  
6 peppers  
112 pounds  
5 - 10 minutes  
10 - 15 minutes  
10 - 15 minutes  
25 - 35 minutes  
1 1⁄  
2  
2
pounds  
pound  
3 pounds  
1 pound  
10 ounces  
50 - 60 minutes  
10 - 15 minutes  
10 - 15 minutes  
1
6 ounces  
1 small  
1 half  
112 pounds  
2 halves  
20 - 30 minutes  
40 - 50 minutes  
30 - 40 minutes  
10 - 15 minutes  
1 half  
2 halves  
1 pound  
112 pounds  
Squash - Zucchini,  
1 inch slices  
Turnips, small whole  
Yams / Sweet  
1 pound  
1 pound  
112 pounds  
2 pounds  
10 - 15 minutes  
40 - 50 minutes  
Potatoes, halved with  
skin side up  
2 halves  
3 halves  
35 - 45 minutes  
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Seafood Steaming Chart  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
SEAFOOD  
Clams, countneck  
Crab - King  
Crab - Snow  
1 pound  
2 pounds  
1 pound  
1 pound  
15 - 25 minutes  
15 - 20 minutes  
10 - 15 minutes  
1
2
pound  
pound  
1
2
Lobster Tail - Tiger,  
6 oz.  
2
4
15 - 20 minutes  
Lobster Tail, 8 oz.  
Mussels  
1
2
25 - 35 minutes  
15 - 20 minutes  
15 - 25 minutes  
1
2
2
pound  
pound  
1 pound  
pound  
1
3
Oysters, in shell  
Scallops - Bay,  
fresh/shucked  
Scallops - Sea,  
whole, fresh/shucked  
Shrimp - Medium,  
split shell, deveined  
Shrimp - Large, split  
shell, deveined  
Fish - Filets,  
4
1
2
pound  
pound  
pound  
pound  
1 pound  
10 - 15 minutes  
12 - 17 minutes  
5 - 8 minutes  
1
2
1 pound  
1
3
2
4
pound  
pound  
pounds  
pounds  
1
3
2
4
8 - 10 minutes  
10 - 15 minutes  
15 - 20 minutes  
1 pound  
1 pound  
11⁄  
2
1/2 inch thick  
Fish - Steaks,  
1 inch thick  
11⁄  
2
Pre-cooked Meat & Poultry Steaming Chart  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
MEAT/POULTRY  
Chicken or Turkey  
Cutlets  
To fit Bowl  
To fit Bowl  
10 - 15 minutes  
Chicken Breast  
Halves, boneless,  
skinless  
Pork Loin, Sirloin  
Chops, 1 inch thick  
Smoked Sausage,  
precooked,  
To fit Bowl  
To fit Bowl  
To fit Bowl  
To fit Bowl  
30 - 40 minutes  
15 - 20 minutes  
14 ounces  
1 package  
20 ounces  
1 package  
15 - 20 minutes  
10 - 15 minutes  
cut into 6 pieces  
Frankfurters  
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.  
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Egg Steaming Chart  
LARGE EGGS  
IN SHELL  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
Soft Boiled  
1 - 6  
1 - 6  
1 - 6  
1 - 9  
1 - 9  
1 - 9  
10 minutes  
15 minutes  
20 minutes  
Medium Boiled  
Hard Boiled  
LARGE EGGS  
IN CUP  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
Soft Poached  
1 - 2  
1 - 2  
1 - 2  
1 - 3  
1 - 3  
1 - 3  
8 minutes  
10 minutes  
13 minutes  
Medium Poached  
Hard Poached  
SCRAMBLED EGGS  
IN COOKING BOWL  
SMALL/SIDE BOWL  
AMOUNT  
LARGE/CENTER  
BOWL AMOUNT  
SUGGESTED  
COOKING TIME  
Scrambled  
-
6
20 - 25 minutes  
Fruit Steaming Chart  
SMALL BOWL  
AMOUNT  
LARGE BOWL  
AMOUNT  
SUGGESTED  
COOKING TIME  
FRUIT  
Apples, Peaches,  
Pears, halved  
and cored, turn  
halfway through  
steaming time  
To fit Bowl  
To fit Bowl  
To fit Bowl  
20 - 25 minutes  
10 - 12 minutes  
Apples, Peaches,  
Pears, sliced  
To fit Bowl  
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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  
Serves 1  
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  
Sauce:  
1
2  
teaspoon country mustard  
1 teaspoon lemon juice  
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.  
Nutritional Information:  
156 Calories, 10.8 gm Protein, 14 gm Carbohydrate, 5.9 gm Fat,  
218 mg Cholesterol, 311 mg Sodium  
Tip: Eggs Benedict is a classic dish. Our light delicious sauce gives you  
the flavor without all the fat and calories.  
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Turkey American Scrambler  
Serves 1  
I Can’t Believe It’s Not Butter® pump spray  
1 slice deli roasted turkey (sliced thin)  
1 egg (whisked) or 14 cup Eggbeaters®  
1 slice 2% American cheese  
1 teaspoon chopped scallions or green onions  
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.  
Nutritional Information:  
112 Calories, 12.3 gm Protein, 1.1 gm Carbohydrate, 6.2 gm Fat,  
222 mg Cholesterol, 373 mg Sodium  
Tip: This filling is also great rolled into a wrap and served as an on-the-  
go sandwich.  
Eggs with Peppers and Onions  
Serves 1  
I Can’t Believe It’s Not Butter® pump spray  
2 tablespoons chopped red pepper  
3 tablespoons chopped scallions or green onions  
1 egg (whisked) or 14 cup Eggbeaters®  
1 slice low-fat Swiss cheese (sliced thin)  
1 teaspoon hot sauce  
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.  
Nutritional Information:  
104 Calories, 10.6 gm Protein, 2 gm Carbohydrate, 5.7 gm Fat, 217 mg  
Cholesterol, 109 mg Sodium  
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.  
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Eggs Espanola  
Serves 1  
I Can’t Believe It’s Not Butter® pump spray  
2 tablespoons salsa (drained)  
dash hot sauce  
1 egg (whisked) or 14 cup Eggbeaters®  
1 ounce shredded low-fat cheddar cheese  
1. Spray a small heat resistant oval soufflé/casserole dish with  
pump spray.  
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.  
Nutritional Information:  
127 Calories, 13.4 gm Protein, 2.3 gm Carbohydrate, 7 gm Fat,  
217 mg Cholesterol, 378 mg Sodium  
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 teaspoon lemon juice  
2 teaspoons cinnamon  
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.  
Nutritional Information:  
256 Calories, 16.7 gm Protein, 46 gm Carbohydrate, 1.3 gm Fat,  
5 mg Cholesterol, 192 mg Sodium  
Tip: Pears or peaches work well in place of the apples. Other berries  
can be used as well.  
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Lunch/Dinner:  
Steamed Clams Scampi  
Serves 2  
12 littleneck clams  
1 tablespoon minced garlic  
1 tablespoon lemon juice  
1
8
cup white wine  
1 teaspoon onion powder  
1
4
teaspoon salt  
teaspoon pepper  
1
8
1 tablespoon I Can’t Believe It’s Not Butter®, melted  
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.  
Nutritional Information:  
144 Calories, 12.6 gm Protein, 5.8 gm Carbohydrate, 7.5 gm Fat,  
29 mg Cholesterol, 406 mg Sodium  
Tip: Delicious served over whole grain pasta. Discard any clams that  
don’t open.  
Tilapia with Breadcrumbs and Garlic  
Serves 2  
1
2
pound tilapia filet  
1 tablespoon minced garlic  
1
4
cup minced green onion  
teaspoon salt  
tablespoon olive oil  
1
4
1
2
2 tablespoons seasoned breadcrumbs  
1 tablespoon Parmesan cheese  
1 tablespoon lemon juice  
1
2
teaspoon dried oregano  
garnish with lemon wedges and paprika  
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.  
Nutritional Information:  
150 Calories, 16 gm Protein, 6 gm Carbohydrate, 6.8 gm Fat,  
3 mg Cholesterol, 502 mg Sodium  
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.  
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Scallops in Wine Sauce with Prosciutto  
Serves 2  
1
2
pound sea scallops cut in half  
1 tablespoon I Can’t Believe It’s Not Butter®, melted  
1 tablespoon lemon juice  
1
8
cup white wine  
1 chopped scallion or green onion  
1 thin slice of chopped prosciutto  
1 tablespoon minced garlic  
1
4
teaspoon salt  
1
2
teaspoon pepper  
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.  
Nutritional Information:  
161 Calories, 15 gm Protein, 2.5 gm Carbohydrate, 8.6 gm Fat, 30 mg  
Cholesterol, 774 mg Sodium  
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  
Serves 2  
1
2
10 ounce bag of baby spinach  
pound flounder filets  
1
2  
2 tablespoons light or fat-free mayonnaise  
1 teaspoon brown mustard  
2 chopped scallions or green onions  
1 teaspoon garlic powder  
1 teaspoon onion powder  
1
2
teaspoon salt  
dash of pepper  
1 tablespoon lemon juice  
2 tablespoons minced fresh parsley  
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.  
Nutritional Information:  
175 Calories, 18.9 gm Protein, 2.7 gm Carbohydrate, 10 gm Fat, 49 mg  
Cholesterol, 867 mg Sodium  
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.  
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Sausage and Peppers  
Serves 2  
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  
teaspoon pepper  
1
2
1. Place onions and peppers in the Small or Large  
Steamer Bowl.  
2. Top with sausage, garlic cloves, salt and pepper.  
3. Steam for 10 to 15 minutes until sausage is cooked and  
onions and peppers are soft.  
Nutritional Information:  
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 steam-  
er 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
2
teaspoon onion powder  
teaspoon garlic powder  
1
2
2 tablespoons barbeque sauce  
814 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.  
Nutritional Information:  
165 Calories, 19.8 gm Protein, 13.9 gm Carbohydrate, 3.3 gm Fat,  
59 mg Cholesterol, 227 mg Sodium  
Tip: There are many different flavors of barbeque sauce. Hickory and  
brown sugar works well in this recipe.  
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Chicken with Mango Salsa over Mixed Greens  
Serves 2  
6 ounces thin chicken cutlets steamed and chilled  
4 cups of mixed greens  
1
2
mango chopped  
1
4
cup chopped red onion  
cup finely chopped fresh cilantro  
1
2
1 cup chopped tomatoes  
1
2
cup corn nibbles  
juice of one lime  
1
4
teaspoon salt  
dash of pepper  
1
2
chopped jalapeno  
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.  
Nutritional Information:  
235 Calories, 29.5 gm Protein, 22.1 gm Carbohydrate, 3.9 gm Fat,  
72 mg Cholesterol, 468 mg Sodium  
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  
Serves 2  
1
6 ounces thin turkey cutlets  
steamed and chilled  
4 cups of mixed greens  
1 peeled sliced cucumber  
2 cups of chopped tomatoes  
2 tablespoons minced garlic  
1 tablespoon capers  
2
cup of minced red onion  
1
4
cup minced fresh oregano  
1 tablespoon olive oil  
2 tablespoons lemon juice  
1
4
teaspoon salt  
teaspoon pepper  
1
2
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.  
Nutritional Information:  
222 Calories, 23 gm Protein, 16.4 gm Carbohydrate, 8.3 gm Fat,  
35 mg Cholesterol, 530 mg Sodium  
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.  
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Dirty Water Hot Dogs with Sauerkraut  
Serves 4  
16 ounces sauerkraut  
4 lite or fat-free hot dogs (about 90 calories each)  
1. Place sauerkraut in Small or Large Steamer Bowl.  
2. Place hot dogs over sauerkraut and steam for about  
10 minutes and serve.  
Nutritional Information:  
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  
Serves 2  
1 cup of bok choy cleaned and chopped  
1
2
pound salmon filet  
2 teaspoons brown mustard  
1 tablespoon lemon juice  
1
2
cup plain non-fat yogurt  
2 teaspoons chopped fresh dill  
1 tablespoon minced garlic  
garnish with 1 tablespoon fresh dill  
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 12 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.  
Nutritional Information:  
225 Calories, 24 gm Protein, 6.5 gm Carbohydrate, 11.1 gm Fat,  
55 mg Cholesterol, 406 mg Sodium  
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.  
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Shrimp Oreganata  
Serves 2  
1
1
4
teaspoon salt  
2
pound large uncooked shrimp  
shelled and deveined  
1
4
teaspoon pepper  
1
2 tablespoons seasoned  
breadcrumbs  
2 tablespoons minced  
scallions or green onions  
2
cup shredded cabbage  
2 tablespoons minced garlic  
1 tablespoon olive oil  
1 tablespoon lemon juice  
2 teaspoons dried oregano  
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.  
Nutritional Information:  
183 Calories, 18.6 gm Protein, 6.9 gm Carbohydrate, 8.7 gm Fat,  
129 mg Cholesterol, 552 mg Sodium  
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  
Serves 2  
1
2
pound thin chicken cutlets (skinless, boneless)  
1 tablespoon minced garlic  
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  
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.  
Nutritional Information:  
181 Calories, 33 gm Protein, 1 gm Carbohydrate, 4.1 gm Fat,  
84 mg Cholesterol, 459 mg Sodium  
Tip: Cordon Bleu can also be made open where Swiss and ham is  
layered over top; cooks faster about 8 to 10 minutes.  
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Spicy Chicken with Apples  
Serves 2  
1
1
2
pound thin sliced chicken breast  
(skinless, boneless)  
4
teaspoon chili powder  
teaspoon cinnamon  
1
4
1
4
teaspoon salt  
1 teaspoon olive oil  
1 teaspoon garlic powder  
2 tablespoons hot sauce  
2 tablespoons sugar  
1 red apple sliced thick  
1 teaspoon onion powder  
1
4
teaspoon pepper  
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.  
Nutritional Information:  
284 Calories, 26.7 gm Protein, 22 gm Carbohydrate, 10 gm Fat,  
73 mg Cholesterol, 601 mg Sodium  
Tip: Serve with sweet potato and steamed vegetables. Spicy coating  
works great with turkey too.  
Honey Mustard Pork with Cranberries  
and Sweet Potatoes  
Serves 2  
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  
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.  
Nutritional Information:  
247 Calories, 18.7 gm Protein, 20.2 gm Carbohydrate, 8.9 gm Fat,  
57 mg Cholesterol, 503 mg Sodium  
Tip: You can use other dried fruit such as dried cherries or  
raisins in place of cranberries. Serve with steamed green beans  
or broccoli.  
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Salmon and Ginger with Leeks  
Serves 2  
2 tablespoons white wine  
1
2
pound salmon filet  
4 leek leaves  
2 teaspoons minced fresh garlic  
1 teaspoon minced fresh ginger  
1
2
teaspoon salt  
teaspoon pepper  
1
4
2 tablespoons minced scallions or green onions  
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.  
Nutritional Information:  
214 Calories, 19.5 gm Protein, 6.8 gm Carbohydrate, 10.6 gm Fat,  
54 mg Cholesterol, 352 mg Sodium  
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.  
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Dessert:  
Creamy Cheesecake  
Serves 4  
cup Eggbeaters®  
2 tablespoons lemon juice  
1 tablespoon cornstarch  
1 tablespoon graham  
cracker crumbs  
1
3
4
cup graham cracker crumbs  
4
1 cup fat-free ricotta  
8 ounces lite cream cheese  
1 teaspoon vanilla extract  
1
2
cup Splenda® blend for baking  
1
8
teaspoon salt  
1. Sprinkle 14 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.  
Nutritional Information:  
192 Calories, 11.7 gm Protein, 18.7 gm Carbohydrate, 7.6 gm Fat,  
31 mg Cholesterol, 366 mg Sodium  
Tip: You can make individual cheesecakes by using mini soufflé cups.  
Pumpkin Custard  
Serves 6  
1
2
teaspoon ginger  
teaspoon nutmeg  
teaspoon cloves  
15 ounces canned pumpkin  
6 ounces evaporated 2% milk  
1
2
1
3 eggs or 34 cup Eggbeaters®  
4
3
garnish with 2 tablespoons  
4  
cup Splenda® brown sugar  
blend for baking  
Splenda® brown sugar and  
1
112 teaspoons cinnamon  
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,  
107 mg Cholesterol, 75 mg Sodium  
Tip: Creamy and light, a delicious substitute for a no crust pumpkin pie.  
Great with fat-free whip cream.  
31  
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Baked Stuffed Apple with Pecans  
Serves 2  
2 small apples cored 3⁄  
through  
4
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  
1. Core apples 34 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.  
Nutritional Information:  
192 Calories, 1 gm Protein, 35.5 gm Carbohydrate, 6.7 gm Fat,  
0 mg Cholesterol, 7 mg Sodium  
Tip: A delicious light dessert that is refreshing and easy to make.  
Spiced Peaches over Vanilla Ice Cream  
Serves 2  
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  
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.  
Nutritional Information:  
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  
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Poached Pears  
Serves 4  
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  
2 tablespoons lemon juice  
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 12 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.  
33  
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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  
1 clove garlic, minced  
2 cups sliced celery, 1⁄  
inch thick  
2
2 cups sliced carrots, 14 inch thick  
1 onion, 12 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 14 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  
Timer for 10 minutes.  
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  
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Cauliflower Mash  
Serves 6  
1 medium head cauliflower, cut into flowerets  
Sauce  
1
4  
cup fat-free ranch salad dressing  
Garnish with 2 thinly sliced green onions  
1. Place the cauliflower into the Large Steamer Bowl. Set the  
Timer for 20 minutes.  
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  
Serves 4  
1 cup wild rice blend  
1012 ounces canned fat-free chicken broth  
4 ounces sliced mushrooms  
1
2  
cup chopped onion  
2 tablespoons I Can’t Believe It’s Not Butter®, melted  
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 sliced red pepper, 12 inch thick  
1 cup brown rice  
1
1
sliced green pepper, 12 inch thick  
sliced onion, 12 inch thick  
2
pound firm tofu, drained,  
1 inch cubes  
2
1
2
1 cup sliced celery, 12 inch thick  
2 cups shredded carrots  
1 teaspoon curry powder  
114 cups vegetable broth  
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  
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Stuffed Peppers and Brussels Sprouts  
Serves 3  
3 medium red peppers  
6.4 ounces boxed Spanish or Mexican Rice Mix  
1
2
pound Brussels sprouts  
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  
Timer for 45 minutes.  
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 1 pound asparagus spears  
3
4  
teaspoon grated ginger  
1 pound snow peas  
2 large lettuce leaves  
Marinade  
2 tablespoons sesame oil  
2 tablespoons low-sodium  
soy sauce  
2 tablespoons minced green onions  
112 teaspoons grated ginger  
1 clove garlic, minced  
1 tablespoon Splenda®  
brown sugar  
1. Combine the marinade ingredients; sesame oil, soy sauce,  
brown sugar, green onion, 34 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 14 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  
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Shrimp with Tomato Sauce  
Serves 4  
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  
112 tablespoons lemon juice  
1
4
teaspoon red pepper  
teaspoon dried basil  
1
2
1
4
teaspoon marjoram  
1
2
teaspoon ground black pepper  
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 14 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.  
9. Check food for doneness. Continue cooking if necessary.  
37  
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Sweet and Sour Chicken Breast Dinner  
Serves 2  
1
2 chicken breast halves,  
boneless and skinless  
seasoning salt  
2
sliced green pepper, 12 inch thick  
4 ounces sliced mushrooms  
1
2
cup fresh bean sprouts  
1 cup brown rice  
1 small can water chestnuts, drained  
1 cup candied dried pineapple  
3 tablespoons sesame seeds  
1
4  
teaspoon salt  
114 cups water  
1
2
sliced onion, 12 inch thick  
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 1 sliced onion, 1 inch cubes  
turkey sausage, 2 inch pieces  
1 head cabbage, 1 inch cubes  
1 pound baby carrots  
1 sliced green pepper,  
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  
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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 clove garlic, minced  
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).  
1
Marinates 1 to 1 ⁄2 pounds of food, depending on personal taste.  
Curry Yogurt Marinade  
Use with poultry or pork  
Lemon Oriental Marinade  
Use with poultry or fish  
1
1
4
cup plain non-fat yogurt  
4
cup lemon juice  
2 tablespoons lemon juice  
1 tablespoon vegetable oil  
1 tablespoon low-sodium  
soy sauce  
2 cloves garlic, minced  
1 tablespoon vegetable oil  
1
1
2
teaspoon curry powder  
teaspoon crushed red pepper  
4
cup minced onion  
teaspoon ground ginger  
teaspoon crushed  
red pepper  
1
1
8
4
1
8
39  
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Spicy Herb Marinade  
Use with poultry, fish, or pork  
Szechwan Marinade  
Use with poultry, fish,  
or pork  
1
1
4
cup white wine vinegar  
4  
cup low-sodium soy sauce  
2 tablespoons vegetable oil  
1 tablespoon lemon juice  
1 teaspoon Tabasco®  
3 tablespoons red  
wine vinegar  
1 tablespoon sesame oil  
2 tablespoons Splenda®  
2 tablespoons corn starch  
pepper sauce  
cup minced onion  
1
4
1 clove garlic, minced  
1
4
teaspoon dried basil leaves  
2 tablespoons dried cilantro  
2 tablespoons dry mustard  
Mexicali Marinade  
Use with poultry, fish, or pork  
Soy with Ginger and  
Garlic Marinade  
Use with fish, poultry or pork  
1
1
2  
cup prepared salsa  
4
cup low-sodium soy sauce  
cup hoisin sauce  
1
2 tablespoons lime juice  
1 tablespoon vegetable oil  
4
1 tablespoon white vinegar  
1 teaspoon minced  
ginger root  
1 clove garlic, minced  
1 teaspoon  
five-spice powder  
40  
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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  
Use on poultry, fish or pork  
1 tablespoon dried basil leaves  
112 teaspoons chili powder  
1 tablespoon dried oregano leaves 1 teaspoon garlic powder  
1
1 teaspoon thyme leaves  
1 teaspoon ground allspice  
1 tablespoon paprika  
2 teaspoons salt  
2
teaspoon dried  
oregano, crushed  
teaspoon ground cumin  
1
2
Lemon-Rosemary Rub  
Use with poultry, fish or pork  
Hot Mustard Rub  
Use on poultry  
112 teaspoons lemon peel, grated  
2 tablespoons paprika  
1
1 teaspoon dried rosemary leaves  
2
tablespoon Splenda®  
brown sugar  
1
4
teaspoon thyme leaves  
1
2 cloves minced garlic  
2
teaspoon dry mustard  
1
4
teaspoon salt  
2 teaspoons chili powder  
1
1
4
teaspoon black pepper  
2
teaspoon salt  
1
4
teaspoon black pepper  
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.  
1
Makes 1 to 1 ⁄2 cups of sauce.  
41  
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Salmon Sauce  
Use with fish  
Dill Sauce  
Use with poultry or fish  
1
1
4
cup I Can’t Believe It’s  
4  
cup I Can’t Believe It’s Not  
Not Butter®  
Not Butter®  
3 tablespoons all-purpose flour  
3 tablespoons  
112 cups skim milk  
all-purpose flour  
2 tablespoons white wine  
112 cups skim milk  
2 tablespoons fresh dill  
pinch ground nutmeg  
2 tablespoons tomato paste  
1
4
teaspoon dried thyme  
1 clove garlic, minced  
1
4
cup minced onion  
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.  
1
Makes 1 to 1 ⁄2 cups of sauce.  
Seafood Sauce  
Use with fish or pork  
Hot Sauce  
Use with fish or pork  
1 cup catsup  
1 cup chili sauce  
1
3 tablespoons lemon juice  
2
cup beer  
1
2  
tablespoon Splenda®  
2 teaspoons  
2 teaspoons prepared horseradish  
prepared mustard  
teaspoon Tabasco®  
pepper sauce  
1
1
2
teaspoon Tabasco®  
pepper sauce  
4
To make the Horseradish Mustard Mayonnaise or Chili Soy  
Sauce, combine all the ingredients in a glass bowl  
and refrigerate.  
1
Makes ⁄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  
1
horseradish sauce  
4  
cup low-sodium soy sauce  
1 tablespoon prepared mustard  
2 tablespoons fresh lemon juice  
2 tablespoons fish sauce  
1 tablespoon fresh  
lemon juice  
1 teaspoon minced ginger  
1 teaspoon Splenda®  
1 tablespoon water  
42  
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To make the Fat-Free Sauce or Fruit Salsa, combine all the  
ingredients and refrigerate.  
1
Makes 2 ⁄2 cups of sauce.  
Fat-Free Tartar Sauce  
Use with fish  
Pineapple Salsa  
Use with poultry, fish or pork  
2 cups fat-free mayonnaise  
112 cups diced fresh or  
canned pineapple, drained  
1 jalapeño chili pepper  
1
4
cup fresh lemon juice  
2 tablespoon minced garlic  
1
2
cup sweet pickle relish  
teaspoon salt  
teaspoon black pepper  
seeded and minced  
1
3
2
4  
cup cucumber, chopped  
1
2
1 teaspoon grated lime peel  
2 tablespoon fresh lime juice  
1
4
cup minced cilantro  
43  
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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 14 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  
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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:  
ATTN: Repair Center  
708 South Missouri Street  
Macon, MO 63552 USA  
Consumer Relations Department  
PO Box 7366  
Columbia MO 65205-7366 USA  
1-800-233-9054  
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 consequen-  
tial 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.  
Made in China  
Printed in China  
05/06  
Richard Simmons is a trademark of the Richard Simmons Living Trust.  
© 2006 Richard Simmons, Inc. All Rights Reserved.  
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