Binatone FS-202: BEFORE USING THE APPLIANCE

16. Steamer on indicator

17.Switch/timer

18.Opening for adding water

19.Cord storage

BEFORE USING

THE APPLIANCE

 Read the instruction book.

 Unpack the appliance.

 Wash the steamer thoroughly; especially those

parts that are going to be in contact with food

(see “Care and Cleaning” section).

 Before plugging into the mains supply, make

sure that the voltage stated on the appliance

corresponds to your mains supply.

OPERATING INSTRUCTIONS

Steamer assembly and operation

1. Put the steamer base (14) onto a hard, level,

heat-insulated surface near a socket and be-

yond children’s reach.

2. Mount the detachable steam condenser (11).

3. Fill the tank (12) with water, using the marks on

the water level scale (15) as a guide. 850 ml of

water is enough for 1 hour of normal steamer

operation.

Note: Only fill the tank (12) with cold mains water. Do

not use any other liquids or flavourings.

4. Attach the drip tray (10) onto the water tank (12). Then attach the

aroma diffuser (9) in the middle of the tray (10).

Note: An aroma-diffuser is an attachment which will help

you to flavour your steamed dishes. Put your

favourite (non-powdered) seasonings, flavouring

herbs or spices onto your aroma- diffuser. Steam,

passing through the aroma diffuser, becomes

saturated with the flavouring components and your

food becomes delicious and fragrant.

5. Put food into the steamer basket(s). When using several layers it is

recommended that you put foods that take a longer time to cook

in the lower baskets and foods that cook quickly – in the upper

baskets.

6. For cooking loose and liquid food or food releasing a lot of juice

while being steamed, use the special rice bowl (8) sitting it in the

steam basket.

7. Mount the steamer baskets (3, 4, 5) on the vessel for steam con-

densation (10). For convenient assemble, the basket handles have

marks detailing the mounting procedure. They are numbered from

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the top downwards.

8. When using the rice bowl (8) place it in the upper basket.

9. Cover the upper basket with the lid (1).

10.Plug the device into the mains supply.

11.Set the correct cooking time with the help of the timer (17) by ro-

tating the handle clockwise to the relevant mark denoting the cook-

ing time. The indicator in the water level scale (15) will light up,

the steamer will start operating.

ENGLISH

12.If the water level is approaching the minimum mark, add some

water to the tank (12) through the opening for water top up (18).

13.When the food in the upper basket is ready, carefully take it off

the steamer and cover the remaining basket (s) with the lid.

Attention: Please remember that during operation of the

appliance hot steam will escape. Be careful and

always use an oven glove when taking baskets off the

steamer. Make sure the upper basket is always

covered with the lid.

14.When the cooking time ends (17), the steamer will automatically

switch off. You will hear an audio signal, and the indicator light

(16) will go out.

Note: When cooking large-volume foods (such as chicken)

you can remove the bottom of the steamer baskets

(7) to increase the effective volume of the steamer

(see picture B). To do this, sharply press the

bottom of the steam basket from below with your left

hand, hold the detachable bottom from the inside with

your right hand, simultaneously releasing the fixture

(a) from under the lower rim of the steam basket

(b), pressing it with your right thumb (picture B).

To replace the bottom, mount the fixture (a) under

the rim of the steam basket (b) from one side and fix

the second fixture pressing the basket bottom towards

the centre, so that the fixture (a) goes under the rim

of the steam basket (b).

Cooking

When cooking frozen foods (except frozen vegetables) in your

steamer, they should be allowed to completely thaw first. Do not salt

food before cooking and do not add seasoning, as this will cause ex-

cessive juice release. Add sauces and seasonings after the food is

cooked. If you would like to flavour food during the cooking process,

put some non- powdered seasoning on the aroma-diffuser.

Tables below contain recommendations on cooking various foods

when putting one type of food per basket. Cooking time will increase

if you are using several baskets, since the same amount of steam will

be used for a larger amount of food. Cooking time should also be

increased if you put food in the upper baskets.

Remember: the further food is from the heating element, the longer

the cooking process. Cooking time will also increase if you have put a

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lot of food in several layers in one basket. In this case, make sure that

all the pieces of food are the same size; bigger pieces should be put in

the lower layer. Don’t be afraid of experimenting to determine the

exact cooking time and achieve the desired result. If you are cooking

in a steamer for the first time, rely on the tables and hints on the appli-

ance base (14), continuously checking to see if the foods are cooked.

Always put meat and chicken in the lowest basket, so that the juices

coming out from them do not come into contact with other foods. This

juice, which accumulates in the drip tray, may be used for making

sauces.

Remember that fish is ready when it becomes opaque and the flesh

flakes away easily. Meat is ready if it releases clear juice. Cook green

vegetables, cabbage, salad, etc. very quickly, so that the leaves re-

main green and crispy.

It is important to watch the foods that are cooking. If you notice

that most part of the food in the basket is ready, turn it over. When the

cooking time is finished, immediately remove the baskets from the

steamer, otherwise the cooking process would continue. Put the bas-

kets on a dish or a tray, wait till the steam drips out and serve the food

on a plate.

Rice

 There are different types of rice. See the guide below for cooking

various kinds of rice.

 Measure accurately the rice and water and mix them in the rice

bowl (8). Pour enough water in the tank (12). Cover with the lid

and cook.

 To cook soft rice, increase the amount of water mixed with the

rice, as stated in the table. To cook firm rice, decrease the amount

of water.

 Check for the degree of preparedness and the consistency of the

rice at the minimum time stated for the type of rice you are cook-

ing.

 When checking for the degree of preparedness or stirring, pre-

vent the condensation on the lid (1) from getting into the rice bowl

(8), as this would deteriorate the quality and taste of the steamed

rice.

 After cooking the rice, then you can season it with salt, pepper,

butter or a stock cube.

Mix in the rice bowl

Approximate

Type of rice

Rice

Water

cooking time

(cups)

(cups)

(minutes)

Brown

 standard

1/2

1

42-45

 parboiled

1

1 1/2

45-50

Mixture of wild and

long-grained

 standard

1

1 1/2

18-20

 fast-cooked

1

1 3/4

16-18

 instant

1

1 1/2

12-15

White

 round-grained

1

1 1/2

45-50

 long-grained

1

1 2/3

50-55

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Vegetables

 Wash the vegetables carefully and peel, if necessary. Cooking

time for small pieces of vegetables is shorter than for larger pieces.

 Cooking time depends on quality, quantity, freshness, size, con-

sistency and temperature if the vegetables are frozen. Select the

amount of water and cooking time, using the information in the

table as a guide.

 Do not defrost frozen vegetables before cooking.

ENGLISH

 Frozen vegetables that release a lot of juice in the process of cook-

ing should be placed in the rice bowl (8) and covered with foil for

the time of cooking. Frozen food pieces should be separated from

one another or stirred after 10-12 minutes with a fork or a long

handled spoon.

Approximate

Weight/number

Type

cooking time

of pieces

(minutes)

Artichoke, whole

4 whole ones

30-32

with peeled top

Asparagus, sprouts

450 g

12-14

Green beans

230 g

12-14

Oats

450 g

20-22

Beetroot

450 g cut

25-28

Broccoli, sprouts

450 g

20-22

Brussels sprouts

450 g

24-26

Cabbage

450 g cut

16-18

Celery

230 g fine cut

14-16

Cauliflower, whole

450 g

20-22

Aubergine

450 g

16-18

Mushrooms, whole

450 g

10-12

Okra

450 g

18-20

Onions

230 g fine cut

12-14

Parsnip

230 g

8-10

Peas

450 g split

12-13

Sweet peppers, whole

up to 4 medium

12-13

ones (not stuffed)

Potatoes

about 450 g

30-32

Potato, whole

6 small ones

28-30

French turnip

1 medium-sized,

14-16

diced

Spinach

230 g

12-14

Marrow squash

 summer yellow

450 g sliced

22-24

and Zucchini

 winter Acom

450 g sliced

20-22

and Buttemut

Turnip

450 g

28-30

Frozen vegetables

300 g

25-27

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