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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 1
STAINLESS STEEL
FOOD STEAMER
& RICE COOKER
Instruction Booklet
Model: TVS682
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 2 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. DO NOT touch hot surfaces. Use handles or knobs. 3. To protect against electrical hazards, do not immerse cord, plugs, or the appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 3 GROUNDED PLUG To reduce the risk of electric shock this appliance has a grounded plug (2 blades and 1 pin). If the plug does not fit fully into the electrical outlet contact a qualified electrician. Do not modify the plug in any way or use an adaptor. DESCRIPTION OF PARTS 1. Cover 2. Rice Bowl 3. Steaming Bowls 4. Stainless Steel Steaming Tray (top & middle) 5. Stainless Steel Steaming Tray (bottom - small) 6. Drip Tray 1 7.
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 4 BEFORE FIRST USE Wash the Cover, Steaming Bowls, Rice Bowl, Steaming Trays, and Drip Tray in soapy water. Rinse and dry. Wipe the Base with a damp cloth. Never immerse the Base in water or any other liquid. HOW TO USE Steaming Bowls The Steaming Bowls can be used in different ways: Single level (one bowl): a. Use 1 each Steaming Bowl and Steaming Tray b. Place food on Steaming Tray c. Place Steaming Bowl over food d. Place Steami
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 5 3. Place the Drip Tray over the Base/Water Reservoir. 4. Place the Steaming Tray(s) and Steaming Bowl(s) on the Drip Tray. 5. Plug unit into wall outlet. “0:00” will be displayed in the Display Window and the Power Indicator light will be illuminated in green. 6. There are 5 cooking programs available. Please see the chart below. Choose the desired program by pressing the Program Button. NOTE: You can increase the cook time
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 6 Nombre de touche Preprogrammed Time du bouton de fonc- Type of Food (in minutes) tion Manual function from 0 to 59 1 Egg minutes 2 Rice 3 Fish 4 Poultry 5 Vegetables Delay Start Allows you to begin cooking food up to 12 hours later and can be used on all 5 programs. CAUTION: Perishable foods such as meat and poultry products, fish, cheese and dairy products cannot be left at room temperature for more than 2 hours. (No longer th
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 7 6. Once the delay start has been set, press the On/Off Button. 7. The Power Indicator Light will flash in green and the time will begin to count down in minutes. 8. The Steamer will start to heat when the timer has reached the preset delay start time. The Power Indicator Light will change to red. 10. When cooking has completed the original cook time selected with will be displayed in the Display Window and Steamer will beep once
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 8 STEAMING GUIDES Vegetables 1. Wash vegetables thoroughly. Cut off stems; trim; peel and slice if necessary. 2. The Steaming Chart below should be used only as a guide. Doneness will depend upon size of pieces, freshness, temperature of water, personal preference, etc. 3. If pieces are different sizes, place larger pieces on the bottom. Weight Vegetable Steaming Time (minutes) lb. (kgs.) Artichokes, whole 4 30 – 32 Asparagus
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 9 Fish and Seafood 1. Clean fish or seafood before steaming. 2. Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter, lemon or other favourite sauces. 3. Clams, oysters and mussels may open at different times. Check the shells to avoid overcooking. Weight Fish and Seafood Steaming Time (minutes) lbs. (g/kgs.) Fillets, frozen 1/2 lb. (225 g) 10 – 12 fresh 1/2 lb. (225 g) 6 – 8 Fish steaks, cod, salmon, tu
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 10 2. For a softer rice increase the amount of water. For a firmer rice decrease water. 3. Check doneness and consistency of rice at the minimum time specified for each type, stirring at the same time. NOTE: Use oven mitts or pot holders when removing cover and stirring rice. 4. When checking doneness of rice, be sure that the condensation from the Cover does not fall into the Rice Bowl. Combined in Rice Bowl Variety of Rice Steami
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 11 Eggs Number of Eggs Steaming Time (minutes) In the shell (directions below) 1 – 12 10 – 12 soft cooked 1 – 12 15 – 17 hard cooked In a Cup (directions below) 1 – 4 9 – 11 soft cooked 1 – 4 12 – 14 hard cooked Scrambled (directions below 6 20 – 22 Directions for: 1. Eggs in the shell: � Place eggs in the Steaming Bowls. � Follow directions in the How to Steam section. 2. Eggs in a cup: � Crack raw egg into a custard cup w
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 12 RECIPES Oriental Chicken and Vegetables 3/4 lb. (340 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces 1/3 cup (85 ml) sweet-and-sour sauce 3 green onions, cut into 1-inch (2.5 cm) pieces 1 medium green pepper, cut into 1-inch (2.5 cm) pieces 4 oz. (112 g) fresh Chinese pea pods 2 cups ( 500 ml) bean sprouts 1/4 cup (60 ml) sweet-and-sour sauce 2 tbsp. (30 ml) sesame seeds, toasted* Stir chicken and 1/3
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 13 Lemon Shrimp 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) lemon juice 2 tbsp. (30 ml) sugar 2 tbsp. (30 ml) dry white wine 1/4 tsp. 1.5 ml) ground ginger 1-1/2 lbs. (675 g) raw medium shrimps, peeled and deveined 1/2 cup (125 ml) water 2 tsp. (10 ml) cornstarch 2 tsp. (10 ml) water Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps. Cover bowl and refrigerate at least 30 minutes. Drain shrimps, reserving
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 14 Steamed Fish 1 – 10oz. package frozen flounder fillets 4 medium size mushrooms, sliced 4 green onions cut in 1” (2.5 cm) pieces 1 stalk celery, sliced 1/2 tsp. (5 ml) ground ginger 1 tbsp. (15 ml) white wine 1 tsp. (5 ml) soya sauce 1 tsp. (5 ml) Worchestershire sauce dash hot pepper sauce Place fillets in a heatproof plate that fits inside the Steamer Bowl/Tray. Sprinkle mushrooms, onions and celery over fish. Combine, ginger
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 15 CARE AND CLEANING 1. Unplug unit from outlet and allow unit to cool completely before cleaning. Make sure that the Drip Tray and Base are cool as these are the parts closest to the Heating Element. 2. Empty the Drip Tray and Base/Water Reservoir. 3. Wash the Cover, Steaming Bowls and Steaming Trays, Drip Tray and Rice Bowl in warm soapy water or on the top rack of the dishwasher or with a soft cloth and mild dishwashing liquid.
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Booklet_TVS682_EN_R.qxd:Salton Booklet 5/16/11 5:01 PM Page 16 A short supply cord is provided to reduce the hazards of becoming entangled in or tripping over a long cord. Extension cords may be used if care is exercised in their use. If an extension cord is used, the marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance. If the appliance is of the grounded type, the extension cord should be of a gr
