Binatone FS-404: BEFORE USING THE APPLIANCE

19.Switch/ timer

20.Water inlet

21.Power cord winding attachment

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

Food steamer assembly and

operation

1. Install the food steamer base (16) on a solid

even heat-insulated surface near a socket and

out of children s reach.

2. Install removable steam concentrator (13).

3. Fill the tank (14) with water taking note of the water level indica-

tor (17). 850 ml is enough for 1 hour of normal operation of the

food steamer.

Note: Fill the reservoir (14) with cold tap water only. Do

not use other liquids or food dressings!

4. Install the steam condensation tank (12) on the water tank (14).

5. Put the food in container(s). When using several containers, please

remember that foods that take longer to cook should be placed in

the lower basket, with fast cooking foods - in the upper basket.

6. For cooking bulk and liquid products as well as products loozing

liquids during cooking, use the special rice cup (11) to be installed

in the steam basket.

7. Install the basket (5) on the steam condensing tank (12). When

using two tanks, put the upper basket (3) on the lower basket (5).

When using three baskets, install container (5) on the steam con-

densing tank (12), then put the middle container (4) on top, after

that - ring (10) and upper basket (3). For convenience of assem-

bly, there are installation marks, on the handles. The baskets are

numbered from top to bottom.

8. If the rice cup is used (11), put it into the upper basket.

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

10.Plug the appliance in.

11.Set the required time for cooking on the timer (19) by turning the

timer switch clockwise as far as the required mark showing on the

timer. The light in the water level indicator (18) will light up and

the food steamer will start operating.

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12.If water level is approaching the lowest level, refill the water tank

(14) via the water inlet (20).

13.When products in the upper container are ready, gently take that

basket off the food steamer and cover the remaining basket(s) with

the lid.

Attention: Steam can escape during operation. Be careful

and always use oven gloves when removing baskets

ENGLISH

from the food steamer. Be sure the upper container is

covered with the lid.

14.When the cooking time has finished (19), the food steamer will

switch off automatically. You will hear an audible warning signal

and the indicator (18) lamp will go out.

Note: While cooking big dishes (chicken, for instance), you

can remove the bottom of the steam basket (8) to

increase the useful capacity of the food steamer (ref.

to Fig. B). For this purpose, push the bottom of the

steam container from below with your left hand and

hold the removable bottom from inside with your

right hand, simultaneously releasing the rim (9) from

one of the clamps of the steam container (7). Release

the rim (9) from the remaining three clamps (7) by

pushing it with the right hand thumb (Fig. B). To

reinstall the container bottom, place the rim (9) in

the steam container (7) clamp from one side. Follow

the same procedure and fix the bottom (8) in the

three remaining clamps (7) by pushing the container

bottom toward the center to allow the clamp (7) to

sit under the rim of the steam container (9).

Cooking

Food (with the exception of frozen vegetables) to be steam cooked

must be completely defrosted. Do not salt products before cooking

and do not use food dressings. Sauces, seasonings and food dress-

ings should be added after cooking. The tables presented below con-

tain recommendations on cooking different products provided that

these products are laid in one layer. If several containers are used,

the cooking time will increase since the same amount of vapor is em-

ployed for a bigger volume of products. If you put products in upper

containers, cooking time shall also be increased.

Do not forget: the further products are away from the heating ele-

ment, the longer the food cooking process will be. Cooking time should

be increased if products are layered in the basket. In this case, all

slices of the product must be either of equal size, or bigger slices must

be laid on the bottom.

To determine the exact cooking time and achieve the desired result,

you will need to experiment at first. If you are using a food steamer for

the first time, follow the guidelines written in the tables or tips on the

base (16), checking the degree of food readiness from time to time.

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Always put meat and chicken in the lowest basket this is to prevent

liquid coming into contact with other foods. The liquids gathered in the

steam condensing tank can be used for making the sauce or gravy.

Remember that fish is ready when it is white and flaky. Meat is

ready when the juices run clear. Cook greens like cabbage, broccoli,

etc., very quickly to keep a good colour and texture.

Keeping an eye on cooking time is necessary. If you noticed that

most of the product in the basket is ready, turn it over using a long

handled spoon and oven gloves. Upon finishing the cooking time,

immediately remove the containers from the food steamer, otherwise

the cooking process continues. Put the containers on a dish or food-

tray to let any remaining water dissapear. Then serve your foods.

Rice

 There are several kinds of rice, so follow the guidelines.

 Carefully measure the required amount of rice and water and mix

them in the rice cup (11). Pure sufficient amount of water in the

tank (14). Close the lid and cook.

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

accordance with the table. To cook firm rice, reduce the amount of

water.

 Check when the rice is ready at the minimum time indicated for the

type of rice you are cooking; stir rice more frequently.

 While checking and stirring the rice, do not allow water from the

lid (1) to enter the cup (11) as this might affect the quality and

taste of steamed rice.

 After rice is cooked, salt, pepper, oil or a bouillon cube may be

added in the rice.

Mix in the rice bowl

Approximate

Type of rice

Rice

Water

cooking time

(cups)

(cups)

(minutes)

Brown

– standard

½

1

42–45

– parboiled

1

1½

45–50

Mixture of wild and

long-grained

– standard

1

1½

18–20

– fast-cooked

1

1¾

16–18

– instant

1

1½

12–15

White

– round-grained

1

1½

45–50

2

– long-grained

1

1

/

3

50–55

Vegetables

 Thoroughly wash and clean vegetables and slice them, if required.

Time required for cooking small slices is less the time required for

cooking big slices.

 Quality, quantity, freshness, size/evenness and temperature of

frozen vegetables will influence the cooking time. Choose the

amount of water and cooking time at your discretion, bearing in

mind the guidelines shown in the table.

 Do not defrost the frozen vegetables before cooking.

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 Frozen vegetables that give off a lot of liquid during cooking should

be placed in the rice cup (11) and covered with foil for the dura-

tion of the cooking period. Frozen products must be separated

from each other or mixed 10-12 minutes after starting cooking.

Use a fork or a long-handled spoon for this purpose.

Approximate

Weight/number

Type

cooking time

of pieces

ENGLISH

(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

Fish and marine products

 Fish and marine products are quick to cook. So, for even cooking,

these products are recommended to be cooked in small quanti-

ties.

 Approximate time for cooking fresh or frozen (that has been de-

frosted) marine products and fish are given in the table. Before

cooking, clean and prepare fresh marine products and fish.

 Since the opening time for shells of mollusks, oysters and mussels is

different, check whether shells are open, to prevent overcooking.

 You can also cook fish fillet in the rice cup (11).

 Steamed marine products and fish can be served plain or with

butter or margarine and with lemon or with sauce.

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