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Kambrook Ezy-Steam KS200 Instruction booklet

Other manuals for Ezy-Steam KS200: Owner's Manual, Manual
Manual is about: Ezy-Steam Food Steamer

Summary of Ezy-Steam KS200

  • Page 1

    Kambrook - australia building 2, port air industrial estate 1a hale street botany nsw 2019 australia customer service line 1300 139 798 customer service fax 1800 621 337 www.Kambrook.Com.Au due to continual improvement in design or otherwise, the product you purchase may differ slightly from the ill...

  • Page 2: Instruction Booklet

    Instruction booklet ezy-steam food steamer ks200

  • Page 3

    Important please retain your instruction book for future use. In the event that you need some assistance with your kambrook appliance, please contact our customer service department on 1300 139 798 (australia) or 0800 273 845 (new zealand). Alternatively, visit us on our website at www.Kambrook.Com....

  • Page 4

    Contents kambrook recommends p4 safety first your kambrook ezy-steam p6 food steamer operating your kambrook p7 food steamer care, cleaning and storage p9 kambrook food steamer p10 steaming chart recipes p15.

  • Page 5: Ezy-Steam Food Steamer

    4 kambrook recommends safety first important: please retain your instruction book for future use. At kambrook, we believe that safe performance is the first priority in any consumer product, so that you, our valued customer can confidently use and trust our products. We ask that any electrical appli...

  • Page 6: Electrical Appliances

    5 • do not place food or liquid other than water in the food steamer base. Only the steamer baskets, rice/sauce cooking bowl are designed to contain food. • do not place any part of the food steamer in a gas, electric or microwave oven or on a hot gas or electric burner. • never operate the food ste...

  • Page 7

    6 your kambrook ezy-steam food steamer 1. 60 minute timer with auto off and sounding bell 2. Power ‘on’ indicator light 3. 3 litre steamer basket 4. 2 litre steamer basket 5. Lid 6. Liquid collection container 7. Water reservoir not shown • element protection cover • rice/sauce cooker bowl.

  • Page 8: Before First Use

    7 operating your kambrook food steamer before first use remove and safely discard all packaging material and promotional labels from the food steamer. Wash the removable steamer bowls, rice/sauce bowl, lid and liquid collection tray in warm soapy water, rinse and dry thoroughly. Also wipe the inside...

  • Page 9

    8 two layer cooking: 1. Insert the large 3l steamer basket into position on top of the liquid collection container. 2. Place the food into the 3l steamer basket. 3. Insert the smaller 2l steamer basket on top of the larger steamer basket. 4. Place the food into the 2l steamer basket. 5. Cover 2l ste...

  • Page 10: Care, Cleaning and Storage

    9 care, cleaning and storage always switch the power off at the power outlet and unplug the power cord of the food steamer and allow the steamer base and liquid collection container to cool down before disassembling and cleaning. Wash the lid, steamer baskets, rice/ sauce cooking bowl, liquid collec...

  • Page 11: Vegetables

    10 kambrook food steamer steaming chart all recipes and information provided in steaming charts rely on the preceding assembly instructions being followed, for example, the element protection cover should be placed over heating element, the water reservoir filled with water to the ‘hi fill’ maximum ...

  • Page 12: Rice, Grains And Cereals

    11 type/vegetable weight/size approx. Cooking time eggplant, thickly sliced 500g 12 minutes mushrooms 500g 8-9 minutes onions, peeled, sliced 250g 10 minutes parsnips, trimmed, sliced 500g 8-10 minutes peas, shelled 250g 4-5 minutes potatoes, peeled, quartered 1kg 20-25 minutes potatoes, whole chats...

  • Page 13: Grains And Cereals

    12 variety method approx. Cooking time oats 1 cup oats with 2 cups water into rice/sauce cooking bowl 15 minutes cracked wheat 1 cup cracked wheat with 1 ½ cups of water. Place into rice/ sauce cooking bowl 12-13 minutes grains and cereals variety cups of rice cups of water approx. Cooking time brow...

  • Page 14: Seafood

    13 seafood 1. Steaming guidelines in the chart below are for fresh and fully- thawed seafood. 2. Frozen seafood should be completely thawed before steaming. 3. Always clean and prepare fresh seafood and fish before steaming. Variety weight/size approx. Cooking time crab, whole 350g 15 minutes fish, ...

  • Page 15: Meat And Poultry

    14 meat and poultry 1. Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry. 2. Frozen meat and poultry should be completely thawed before steaming. 3. Always clean and prepare fresh meat and poultry before steaming. It is recommended to remove any fat and skin from...

  • Page 16: Recipes

    15 recipes.

  • Page 17: Recipes

    16 recipes potato salad serves 4-6 800g new potatoes 1 medium spanish onion, peeled and finely chopped ¾ cup thinly sliced celery 150g salami, finely chopped 2 tablespoons freshly snipped chives dressing: ¾ cup mayonnaise 2 tablespoons light sour cream 1½ tablespoons lemon juice freshly ground black...

  • Page 18

    17 sesame pumpkin serves 4 600g pumpkin, peeled and cut into 3cm pieces dressing: 1 tablespoon peanut oil 2 tablespoons toasted sesame seeds 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon soy sauce 1. Fill water reservoir to ‘hi fill’ level, insert the liquid collection container then plac...

  • Page 19

    18 dim sims with citrus thai sauce serves 4 2 x 250g packets frozen mini dim sims dipping sauce: ¼ cup fresh lemon juice 2 tablespoons fish sauce 1 tablespoon sweet thai chilli sauce 1 tablespoon finely chopped coriander 1. Fill water reservoir to ‘hi fill’ level, insert the liquid collection contai...

  • Page 20

    19 tomato and basil ravioli serves 4 375g fresh ravioli pasta 1 cup spicy italian pasta cooking sauce 1 tablespoon finely chopped basil freshly ground black pepper, optional freshly grated parmesan cheese 1. Fill water reservoir to ‘hi fill’ level, insert the liquid collection container then place a...

  • Page 21

    20 tuscan herb chicken serves 4 1 lemon 1 x 1.3kg chicken, washed and dried tuscan dried herb seasoning 1. Cut lemon in half and squeeze out 2 tablespoons of lemon juice. 2. Place the lemon halves into the cavity of the chicken. Truss chicken legs and wings with wetted kitchen string. Rub lemon juic...

  • Page 22

    21 citrus prawns and snow peas serves 4 800g green prawns, peeled and deveined 200g snow peas, trimmed and cut in half diagonally 50g butter 1 tablespoon lemon zest ¼ teaspoon finely chopped shallots ¼ cup finely chopped fresh coriander freshly ground black pepper 1. Fill water reservoir to ‘hi fill...

  • Page 23

    22 meatballs serves 4 500g lean beef mince 1 clove garlic, peeled and crushed 1 teaspoon mixed dried herbs ½ teaspoon dried oregano leaves 1 brown onion, finely chopped 1 x 60g egg, lightly beaten 2 tablespoons fresh flat leaf parsley, finely chopped 3 tablespoons fresh breadcrumbs freshly ground bl...

  • Page 24

    23 quick and easy chocolate pudding serves 6-8 125g butter 1/3 cup castor sugar 3 x 60g eggs, lightly beaten ½ cup/75g plain flour 1 teaspoon baking powder 125g cooking chocolate, melted 1. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. 2. Co...

  • Page 25

    24 notes.

  • Page 26

    25 notes.