Oster 5711 Manuel utilisateur
5711
Instruction Manual
FOOD STEAMER
READ ALL INSTRUCTIONS BEFORE USING THIS APPLIANCE
Manual de Instrucciones
VAPORERA DE ALIMENTOS
LEA TODAS LAS INSTRUCCIONES ANTES DE USAR ESTE ARTEFACTO
Manual de Instruções
APARELHO PARA COZINHAR A VAPOR
LEIA TODAS AS INSTRUÇÕES ANTES DE USAR ESTE APARELHO
MODEL/MODÈLE
MODELO
MODEL/MODÈLE
MODELO 5711
English-1
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed,
including the following:
READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
• DO NOT touch hot surfaces. Use potholders when removing cover or handling hot
containers to avoid steam burns.
• To protect against electrical shock, do not immerse cord, plug or base unit in water or
other liquids.
• Close supervision is necessary when any appliance is used by or near children.
• Unplug from outlet when not in use. Unplug before putting on or taking off parts, and
allow to cool before cleaning.
• DO NOT operate any appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to an Authorized
Oster® Service Center for examination, repair or adjustment.
•DO NOT use outdoors.
• DO NOT let cord hang over edge of table or counter, or touch hot surfaces.
• DO NOT operate appliance while empty or without water in the reservoir.
• DO NOT place on or near a hot gas or electric burner, or in a heated oven.
• Extreme caution must be used when moving an appliance containing hot food or water
or other hot liquids.
• DO NOT use appliance for other than intended use.
• Lift and open cover carefully to avoid scalding and allow water to drip into steamer.
• The use of accessory attachments not recommended by this appliance manufacturer
may cause hazards.
English-2
SPECIAL INSTRUCTIONS
• This appliance is intended for household use only.
• Make sure the voltage in your outlet is the same as the voltage indicated on the
appliance’s rating label.
• The length of the cord used on this appliance was selected to reduce the hazards of
becoming tangled in, or tripping over a long cord.
• For safety it is not recommended to use an electrical extension cord with this appliance.
• DO NOT immerse base unit in water or other liquids.
• Use with wall receptacle only.
FOR 120 & 127 VOLTS WITH TWO FLAT PINS ONLY
To reduce the risk of electrical shock, this appliance has a polarized plug (one blade is
wider than the other). This plug ts a polarized outlet only one way.
This is a safety feature intended to help reduce the risk of electrical shock. If the plug
does not t fully into the outlet, reverse the plug. If it still does not t, contact a qualied
electrician. Do not attempt to defeat this safety feature.
THIS UNIT IS FOR HOUSEHOLD USE ONLY.
SAVE THESE INSTRUCTIONS
English-3
DESCRIPTION OF THE APPLIANCE
1. Lid
2. Rice Bowl
3. Upper Steaming Bowl
4. Lower Steaming Bowl
Can Be Used As Egg Tray
5. Drip Tray
6. Removable Heating
Element Sleeve
7. Heating Element
8. Unit Base
9. Water Inlet
10. Timer
11. ON Indicator-Light
1
2
3
4
5
6
7
810
9
11
English-4
READ CAREFULLY BEFORE USING YOUR
FOOD STEAMER FOR THE FIRST TIME
BEFORE THE FIRST USE:
• Make sure the voltage in your outlet is the same as the voltage indicated on the
appliance’s rating label.
• Remove any labels or stickers from appliance.
• Thoroughly wash lid, rice bowl, upper steaming bowl, lower steaming bowl, drip tray
and heating element sleeve in warm, soapy water before rst use, then rinse and dry
carefully. The heating element sleeve must be installed around the heating element for
proper operation.
• Wipe the inside of the water reservoir with a damp cloth.
INSTANT STEAM FUNCTION
Included is a removable heating element sleeve. Before cooking, when this sleeve
is placed around the heating element, the steam function will automatically produce
steam in 35 seconds. Do not operate the steamer without the heating element sleeve.
PLEASE NOTE:The heating element sleeve may be removed to allow for the cleaning
of the heating element. On the heating element sleeve, there is a small indentation (cut)
which should face downward when placed back on the heating element.
REMOVABLE HEATING
ELEMENT SLEEVE
English-5
USING YOUR STEAMER
Place unit on a at, sturdy surface with
adequate clearance (i.e., do not place under
wall cabinets).
The steamer unit and components are not
for use in ovens (microwave, convection or
conventional) or on stovetop.
(Step 1A) Fill water reservoir with clean water
only. Do not put any other liquids or add any
salt, pepper, etc., in the water reservoir. Make
sure the water does not exceed the HI ll level
or go lower than the LO ll level as indicated
inside the water reservoir. Then place the drip
tray on the base. (Step 1B) Or you can ll the
water reservoir from the water inlet. There
are MAX and MIN lines on the water box to
indicate the water level.
Even while food is still cooking, if the water
box shows that the water level is low, you can
add water accordingly to the water inlet without
moving any of the steaming bowls. (Step 2)
NOTE: WATER SHOULD NEVER GO
LOWER THAN LO (MIN) LINE.
To Use Upper or Lower Steaming Bowl:
(Step 3) Place vegetable, seafood or other
foods without sauce or liquid into the steaming
bowl. Arrange food in center of bowl.
Try not to block steam vents. You can use
lower steaming bowl as an egg tray by directly
placing a total of 8 eggs on it.
UPPER OR LOWER
STEAMING BOWLS
Step 3
WATER INLET
Step 2
DRIP TRAY
Step 1B
FILLING WATER RESERVOIR
Step 1A
English-6
FOR DOUBLE TIER OR THREE TIER STEAMER
Place the largest piece of food with longest
cooking time in the lower steaming bowl.
Place lower bowl on top of drip tray and
base. Place the upper steaming bowl on
top of the base unit, or you can place upper
steaming bowl directly on top of the lower
steaming bowl.
Cooking times are estimates and depend on
the quantity, size, required degree of cooking
and temperature of food. Consider all the
cooking time given in the following guide as
suggested times for double tier steamer.
When handling and removing hot compo-
nents, use POTHOLDERS to avoid burns
from hot steam.
USING THE RICE BOWL
Place rice or other foods with sauce or liquid
in rice bowl. Place rice bowl in the lower
steaming bowl and cover with the lid. Plug
into wall outlet and set timer. When food is well
cooked, unplug unit.
TIMER SETTING
(Maximum 75 Minutes)
Set the timer to the recommended cooking
time (steaming times can be adjusted as per
your experiment). The light turns on and steam
comes in 35 seconds. The light will turn off
when cooking is completed and the timer will
give a signal bell. RICE BOWL
MULTI-TIERED STEAMING
English-7
CARE AND CLEANING
• Unplug cord from outlet. Before cleaning, allow Steamer to cool.
• Never immerse the Base, Cord or Plug in water.
• Empty the drip tray and the water reservoir. If there is a small amount
of water remaining inside the water box, you can just turn the unit
upside down and water will come out from the water inlet.
• Wash lid, steaming bowl, rice bowl and drip tray in hot, soapy water.
Rinse and dry all parts, or wash on top rack of dishwasher.
• Clean reservoir with soapy water then wipe with damp cloth.
• Do not use abrasive cleaners.
• The lower steaming bowl and the rice bowl can be stored inside
the upper steaming bowl with the lid on top.
• In hard water areas, the scale may build up on the heating element.
If scale is allowed to accumulate, the steam could turn off before the
food is cooked. So, after 7-10 uses, pour 3 cups clear vinegar into the
water reservoir then ll with water up to the HI level. Do not place lid,
steaming bowl, rice bowl and drip tray in this procedure.
• Plug in and set timer to 20 minutes. When the timer rings, unplug cord
from outlet. Allow the unit to cool completely before emptying
the water reservoir. Use cold water to rinse the water reservoir
several times.
REHEATING: BREADS AND LEFTOVERS
1. Do not wrap or cover when reheating breads.
2. For leftovers, reheating times are based on foods at refrigerator
temperatures.
3. When reheating leftovers in the rice bowl, always spread leftovers
evenly in RICE BOWL and use aluminum foil to cover.
4. Experiment with your own leftovers.
English-8
BROWN:
Regular 1/2 cup 1 cup 42 – 45
Parboiled 1 cup 1-1/2 cups 45 – 50
LONG GRAIN AND
WILD RICE MIX:
Regular
(6 oz. pkg.) Mix 1-1/2 cups 50 – 55
Quick Cooking
(6-1/2 oz. pkg.) Mix 1-3/4 cups 18 – 20
INSTANT:
white 1 cup 1-1/2 cups 15 – 18
Regular 1 cup 1-1/2 cups 45 – 50
Long Grain 1 cup 1-2/3 cups 50 – 55
RICE AND GRAINS:
1. There are many types of rice. Follow specic directions for variety used.
2. Accurately measure rice and water then combine in rice bowl. Pour specied amount
of water in water reservoir. Cover and steam.
3. For softer rice, increase by 1–2 tablespoons the water mixed with rice by the specied
amount of water on the chart. For rmer rice decrease water mixed with rice by
the same amount.
4. Check doneness and consistency of rice at minimum time specied for each type,
stirring rice at the same time.
5. When checking/stirring rice, be careful not to drip the condensate into the rice bowl
which would reduce the quality and avor of the steamed rice.
6. Use only clean water in water reservoir
7. Rice may be seasoned with salt, pepper or butter after steaming.
TYPE OF RICE
COMBINED IN
RICE BOWL
APPROX. TIME
(Minutes)
RICE AMOUNT WATER AMOUNT
English-9
Artichokes, Whole 4 whole, tops trimmed 30 – 32
Asparagus, Spears 450 g / 1 pound 10 – 14
BEANS:
Green/Wax 230 g / 1/2 pound 10 – 14
Cut or Whole 450 g / 1 pound 12 – 16
Beets 450 g / 1 pound, cut 25 – 28
Broccoli, Spears 450 g / 1 pound 10 – 14
Brussel Sprouts 450 g / 1 pound 15 – 18
Cabbage 450 g / 1 pound, sliced 16 – 18
Celery 230 g / 1/2 pund, thinly sliced 14 – 16
Carrots 450 g, thinly sliced 10 – 14
Cauliower, Whole 450 g / 1 pound 10 – 14
Corn on the Cob 3 – 5 ears 25 – 30
Eggplant 450 g / 1 pound 16 – 18
Mushrooms, Whole 450 g / 1 pound 25 – 30
Okra 450 g / 1 pound 18 – 20
Onions 230 g / 1/2 pound, thinly sliced 12 – 14
Parsnips 230 g / 1/2 pound 10 – 14
Peas 450 g / 1 pound shelled 12 – 13
Peppers, Whole Up to 4 medium (not stuffed) 12 – 13
Potatoes, Whole – Red 450 g / 1 pound, about 6 small 35 – 45
Rutabaga 1 medium, diced 28 – 30
Spinach 230 g / 1/2 pound 14 – 16
SQUASH:
Summer Yellow and Zucchini 450 g / 1 pound, sliced 12 – 14
Winter Acorn and Butternut 450 g / 1 pound 22 – 24
Turnips 450 g / 1 pound, sliced 20 – 22
All Frozen Vegetables 280 g / 10 ounces 28 – 50
VEGETABLES:
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or chop if necessary.
Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness and size/uniformity, temperature of frozen food, may affect
steam timing. Adjust water amounts and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and covered with a piece of
aluminum foil during steaming. The frozen foods should be separated or stirred after
10-12 minutes. Use a long-handled fork or spoon to separate or stir foods.
VARIETY WHEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)
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