Binatone FS-3210: BEFORE USING THE APPLIANCE

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” sec-

tion).

 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 (9) with cold mains water. Do not

use any other liquids or flavourings.

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

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 (6) sitting it in

the steam basket.

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

condensation (7). For convenient assemble, the basket handles

have marks detailing the mounting procedure. They are num-

bered from the top downwards.

8. When using the rice bowl (6) 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 (14) by

rotating the handle clockwise to the relevant mark denoting

the cooking time. The indicator in the water level scale (12) will

light up, the steamer will start operating.

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

water to the tank (9) through the opening for water top up

(16).

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.

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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 (14), the steamer will automati-

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

ENGLISH

light (13) will go out.

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 excessive juice release. Add sauces and seasonings after

the food is cooked.

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

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 (11), 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

remain 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 (6). Pour enough water in the tank (9). 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.

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 Check for the degree of preparedness and the consistency of

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

cooking.

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

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

bowl (6), 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

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.

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

ing should be placed in the rice bowl (6) and covered with foil

for the time of cooking. Frozen food pieces should be sepa-

rated from one another or stirred after 10-12 minutes with a

fork or a long handled spoon.

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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

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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

Fish and seafood

 As a rule, fish and seafood cook quickly. To ensure even cook-

ing it is recommended to cook them in small portions.

 The table contains an approximate cooking time of fresh or

frozen seafood and fish, which has been fully defrosted. Dress

and prepare the seafood and fish before cooking.

 Shells of shell-fish, oysters and mussels open at different time. So

to prevent over cooking, check during the cooking time whether

the shells have opened.

 You may cook fish fillets in the rice bowl (6).

 Steamed seafood and fish may be served without any side dishes,

with butter or margarine, with lemon or your favourite sauce.

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