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Binatone FS-302: HELPFUL HINTS

HELPFUL HINTS: Binatone FS-302

Plug the device into the mains supply and set the timer for 20 min-

utes;

Note: During this procedure it is essential to properly air the

kitchen, for vinegar vapour has an unpleasant smell.

Do not mount any baskets on the water tank (12);

After the 20 minutes, wait until the base cools down completely.

Then pour out the vinegar solution and thoroughly rinse the tank

(12) with cold water to remove the remaining vinegar.

Note: Prevent liquid from entering the outside part of the

steamer base (14) or the electric cord. Pour water

out of the tank very carefully.

Carefully wipe the steamer outer base (14).

Cleaning

Wash the lid (1), baskets with detachable bottom (3, 4, 5), the

rice bowl (8), the drip tray (10), the aroma-diffuser (9) and the

detachable steam condenser (11) in warm soapy water. Then rinse

thoroughly and wipe dry. For a more efficient washing of the bas-

kets (3, 4, 5), detach the bottom and wash it separately with a

brush (picture B).

Detachable steamer components may also be washed in the dish-

washer. Follow its user’s guide very carefully.

Wipe the steamer outer base (14) with a damp cloth. Do not sub-

merge it in water or any other liquids.

Do not use abrasive cleansers or solvents.

Storage

Your steamer has been designed to take up as little cupboard space

as possible when not in use. If you are going to store the steamer,

assemble it as follows: mount on the base (14) the upper basket, put

the medium basket inside it, and next the lower one. Put the rice bowl

(8) inside that and cover with the lid.

HELPFUL HINTS

This section contains delicious and healthy reci-

pes which you may easily cook with a steamer. The

first two recipes show how you can use the aroma

diffuser. Don’t be afraid of experimenting with other

recipes.

Banana flan

4 servings

Banana – 3 pieces

Sugar – 120 g

Milk – 200 ml

Eggs – 3

Flour – 25 g

Butter – 10 g

Put in a mixer or blender the bananas, sugar, milk, eggs and flour.

Mix until a smooth mixture is obtained. Butter the rice bowl, fill it with

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the mixture, cover with aluminium foil and put in a steamer basket.

Cover with the lid and cook for 35 minutes. Serve warm.

Note: You may replace bananas with 300 g of fruits or

berries, which have been cooked: rhubarb, apricots,

cherries, etc.

Your flan will be even more fragrant if before you start cooking it

you put a few sticks of cinnamon in the aroma-diffuser.

ENGLISH

Three-colour vegetable pate

3-4 servings

Carrots – 250 g

Cauliflower – 250 g

Broccoli – 250 g

Cream – 150 ml

Egg – 3 whites

Salt – to your taste

Cook the vegetables in the steamer. Put the carrots in a blender or

a kitchen processor, add 50 ml of cream, 1 white of the egg, some salt

and blend. In the same way prepare cauliflower and broccoli puree.

Put the resulting puree in layers in the rice bowl, cover with foil and

steam for 15 minutes. Then take the pate out and cut. Serve warm or

cold.

To make the dish more fragrant, a few minutes before it is ready,

put some fresh herbs onto the aroma-diffuser; for example tarragon,

marjoram or basil.

Veal cutlets

2-3 servings

500 g veal

100 g mushrooms

1 egg

Chopped fresh herbs, lemon and salt to taste

Mince the veal using a meat grinder. Add steamed mushrooms cut

into small slices and an egg to the minced veal. Mold the minced mix-

ture into cutlet shapes, put them into the steamer basket and steam for

25-30 minutes. When serving, add salt, decorate with a slice of lemon

(peeled and without pits) on top of each cutlet and serve topped with

the chopped herbs.

Manty with garlic and yogurt sauce

2 servings

400 g boneless lamb meat

1 onion

1 glass flour

2 glasses water

1 tablespoon lamb fat

200 g natural yogurt

2 cloves garlic

Salt, ground pepper to taste

Mince lamb meat and onion using a meat grinder, add salt, pep-

per and mix well.

Mix flour, salt and water to make dough. Knead dough and roll it

out into a 2mm thick layer and cut into 6-8 cm. diameter circles. Put

some of the minced meat into the center of each circle and crimp the

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edges to seal them. Butter the bottom of the steamer basket and steam

the manty until done. Beat the yogurt, garlic and salt in a small bowl

until smooth and evenly mixed. Cover the bowl and put the sauce into

the fridge for no less than 15 minutes. Put the cooked manty onto pre-

heated serving plates. Pour garlic and yogurt sauce over them. Serve

hot.

Note: Instead of the meat filler, you may also prepare a

filling of 300 g of frozen spinach and 150 g of cheese.

Chicken fillet with oregano

4 servings

500 g chicken or turkey tenderloin

2 tablespoons oregano

250 ml dairy cream

Salt to taste

Cut fillet or tenderloin into 4 pieces, put them into the steaming

basket, add 1 tablespoon of oregano. Steam for 15 minutes. Add

salt and pepper. In a pan boil dairy cream with remaining oregano,

salt and pepper. Serve hot with the sauce.

Chicken breasts a la Mediterranean

4 servings

4 chicken breasts

½ onion

160 g mushrooms

200 g frozen spinach

50 g soft cheese

3 tablespoons olive oil

Chop ½ of the onion and brown in olive oil. Add 160 g of mush-

rooms and fry for another 2-3 minutes. Add spinach and seasonings.

Cook until the mixture becomes very tender. Make cuts in the chicken

breasts, fill them with the prepared filling and add slices of cheese.

Wrap each breast with foil and steam for another 15-20 minutes. Serve

hot.

Chicken liver Soufflé

4 servings

150 g chicken liver

1 clove garlic

2 whole eggs and 2 yolks

1 tablespoon chopped parsley

175 g sour cream

Salt, pepper to taste

Peel and chop garlic. Put chicken liver and garlic into a food pro-

cessor or blender and mix until smooth and well combined. Add eggs,

sour cream, chopped parsley, salt and pepper. Put the resulting mix-

ture into the rice bowl and cover it with aluminum foil. Place into the

steaming basket and cook for 25-30 minutes. Serve chilled.

Carp in champignon sauce

2 servings

500 g chilled fillet of carp

2 tablespoons olive oil

1 onion

200 g champignons

14

200 g dairy cream

½ tablespoon flour

Herbs and seasonings to taste

Steam the mushrooms then chop and brown them in olive oil to-

gether with finely chopped onion. Cut the carp fillet into pieces put

them into a steaming basket in one layer and top with herbs. Steam

for 12-15 minutes. Pour the cooking juices from the drip tray into a

small pan and add the dairy cream, flour, mushrooms with onion and

ENGLISH

seasonings, mix thoroughly and bring to the boil. When serving, pour

prepared sauce on carp fillet.

Note: You may prepare the dish with any other firm fleshed

whitefish.

Prawns with garlic, red pepper and onion

4 servings

500 g shelled prawns

1 onion

4 large garlic cloves

1 sweet red pepper

1 ½ teaspoons dried oregano

1 tablespoon finely chopped parsley

3 tablespoons olive oil

Salt and black pepper to taste

Place prawns into a bowl, then rub them on all sides with finely

chopped garlic and oregano. Add 2 tablespoons of olive oil and mix.

Cover and place into a fridge for 30 minutes.

Install the drip tray and a steamer basket; put rings of onion and

stripes of red pepper into the rice bowl. Place prawns and marinade

in a layer on top of the vegetables. Place the bowl into the steaming

basket, cover with the lid and steam for 10-15 minutes. Transfer prawns

with vegetables onto serving plates. Mix with the remaining table-

spoon of olive oil and parsley. Add salt and pepper to taste.

Sweet pepper stuffed with cottage cheese and

mushrooms

3-4 servings

6-8 sweet peppers

300 g mushrooms chopped

1 onion chopped

300 g cottage cheese that isn’t sour

Salt to taste

Core the peppers, place them into the steamer and cook for 10

minutes, then remove them and let them cool down. Fry mushrooms

with onion in a frying pan, mix with cottage cheese, add salt and put

this filling into the peppers. Put the peppers into the rice bowl with

openings up and steam in the steaming basket until done. Serve hot

with sour cream.

Pumpkin puree

3-4 servings

600 g pumpkin

1 potato

2 tablespoons sour cream

1 liter chicken stock (for example, made from stock cubes)

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