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Binatone MRFP-8810 D: HELPFUL HINTS

HELPFUL HINTS: Binatone MRFP-8810 D

To clean the food steamer from scale deposits, follow the be-

low procedure:

Fill the tank (6) with water up to MAX mark;

Add 6-7 table spoons of 9% table vinegar;

Plug in the appliance and set the timer at 20 minutes;

Note: While performing this procedure, it’s necessary to air the

kitchen since the vinegar vapors have an unpleasant odor.

After 20 minutes, let the steamer cool down fully. Then, pour

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out the vinegar solution and thoroughly wash the tank (6) with

cold water to remove vinegar residues.

Note: Do not allow any liquid to come into contact with

external parts of the appliance case (10) or power cord. Care-

fully pour the liquid out of the tank.

Thoroughly wipe the food steamer base (10).

Cleaning

Before cleaning the steamer unplug it from the power supply

and wait until the appliance gets completely cool.

To avoid electric shocks, do not wash the appliance in water.

Wipe the body of the steamer (10) with a clean, damp cloth.

Do not use abrasive detergents.

Detachable parts of the steamer (the cover (1), the steam

containers (2), the bowl for rice (4), the water reservoir (6)

and the container for steam condensation (7)), can be washed

in hot water or in a dishwasher.

Wipe the water reservoir (6) dry after each use of the steamer.

Storage

Your food steamer is specially designed to occupy the smallest

possible space during storage. If you are not going to use the food

steamer in the near future, assemble it as follows: put the upper

container on the base (10), place the middle and lower contain-

ers in the upper container, one after another. Then put the rice

cup (4) in the containers and cover it with the lid.

HELPFUL HINTS

This section contains delicious and healthy reci-

pes which you may easily cook with a steamer.

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

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

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Note: you may replace bananas with 300 g of fruits or berries,

which have been cooked: rhubarb, apricots, cherries, etc.

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 an 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.

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 mixture into cutlet shapes, put them into the steamer bas-

ket and steam for 25-30 minutes. When serving, add salt, deco-

rate 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,

pepper 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 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 preheated 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.

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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, then

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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

mushrooms 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

processor or blender and mix until smooth and well combined.

Add eggs, sour cream, chopped parsley, salt and pepper. Put the

resulting mixture 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 mushrooms sauce

2 servings

500 g chilled fillet of carp

2 tablespoons olive oil

1 onion

200 g mushrooms

200 g dairy cream

½ tablespoon flour

Herbs and seasonings to taste

Steam the mushrooms then chop and brown them in olive oil

together 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

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with onion and seasonings, mix thoroughly and bring to the boil.

When serving, pour prepared sauce over the carp fillet.

Note: you can use 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 in a fridge for 30 minutes.

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

and strips of red pepper into the rice bowl. Place prawns and

marinade in a layer on top of the vegetables. Place the bowl in the

steaming basket, cover with the lid and steam for 1015 minutes.

Transfer prawns with vegetables onto serving plates. Mix with the

remaining tablespoon of olive oil and parsley. Add salt and pep

per 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 (can be made from a stock cubes)

Nutmeg, salt & pepper to taste

Peel the pumpkin and the potato, cut into cubes and place

them into the steaming basket, steam for 25 minutes. While veg-

etables are cooking, heat the chicken stock in a pan. Prepare a

puree from the steamed vegetables and mix it with the stock. Add

sour cream, nutmeg, salt and pepper.

Apples with raisins

4 servings

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