Sensio Home Steama SHST001 Instructions

Using the STEAMA
Before using your Steama for the first time, wash all removable parts in
warm soapy water and rinse and dry thoroughly. This will remove any
manufacturing dust that may be present. DO NOT PLACE THE BASE
UNIT, CORD OR PLUG IN WATER OR ANY OTHER LIQUID.
Combination Use
The baskets can be used on their own or as a combination.
One Steama basket: Use one Steama basket to cook the same food
(e.g peeled potatoes). Ensure that the holes on the base of the basket are
not totally blocked and there is room for the steam to penetrate through.
Two Steama baskets: Place the larger quantities of food with a longer
cooking time in the lower basket and add the food that takes less time in
the upper basket. But bear in mind that there will be drips from the food
in the upper basket so make sure that the flavour will not compromise
with the food in the lower basket.
Three Steama baskets: The steaming baskets are also suitable for use
in the fridge, freezer and microwave. The base tray can be locked onto
the bottom of any Steama basket, this will transform the basket into a
sealed storage container so that it can be placed into the fridge or freezer
ready for steaming. This means that you can prepare the food the night
before and when ready to cook simply take the containers out of the
fridge and pop it onto the Steama base. The containers can be heated
in the microwave, please ensure that steam valve is open.
Multi-function use
The steaming baskets are also suitable for use in the fridge, freezer and
microwave. The base tray can be locked onto the bottom of any Steama
basket, this will transform the basket into a sealed storage container so
that it can be placed into the fridge or freezer ready for steaming. This
means that you can prepare the food the night before and when ready to
cook simply take the containers out of the fridge and pop it onto the
Steama base. The containers can be heated in the microwave, please
ensure that steam valve is open.
Hint and tips
• For even cooking ensure food is cut into roughly the same sized pieces.
• Make sure food is NOT packed tightly into the base otherwise the steam
cannot circulate round and cook the food evenly.
• Do not let the base boil dry regularly check the water level indicator.
• Add boiling water to the rice in the rice bowl.
USING THE STEAMA
1 Fill the base with fresh cold tap water, do not add any flavouring.
Do not add warm or hot water to the base unit.
2
Insert the drip tray fitted with the element collar (this clicks into the
underside of the drip tray) into the base unit which is used to collect any
drip loss from food as well as any sauces or marinades.
Add the foods to the Steama baskets, and according to the quantities
3
of foods you can use one, two or all layers, place each tray into position.
4
Add the lid, open the steam release valve and place the
steaming baskets onto the base unit.
5
Open the locking handles and switch the power on at the electrical
socket on, this will illuminate the red working indicator light on the
front of the unit. NOTE: The locking handles are only designed
for storing and keeping food fresh before or after cooking. They
are not designed to be closed during the steaming process.
6
Set the timer for the recommended cooking timer (see chart), this
will illuminate the green working indicator light.
7 When the timer ends the indicator light will go out and the timer will ring.
The unit switches off and stops steaming. Close the locking handles
on the steaming baskets.
8
Remove the baskets using the handles, taking care as HOT water
will drip from the baskets and the cooked food.
9
Place on the additional base tray to catch the dripping water and
unlock the baskets.
10
Let the drip tray cool down completely before emptying.
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LID WITH HANDLE
UPPER STEAMA
BASKET WITH
LOCKING HANDLES
MIDDLE STEAMA
BASKET WITH
LOCKING HANDLES
LOWER STEAMA
BASKET WITH
LOCKING HANDLES
RICE BOWL
DRIP TRAY
ELEMENT
COLLAR
BASE TRAY
• 60 MINUTE TIMER WITH BELL
• POWER LIGHT INDICATOR
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Steaming Rice
Steaming rice is really easy in the Steama use the rice steaming bowl.
1. Place the desired amount of rice and boiling water into the container this is
normally a ratio of 1:1.
2. Put the rice container into the steam basket.
3. Steam until the rice has fully absorbed the water (see chart).
Adding more water/ Removal of excess water
If the unit is used for an extended period of time the water level will drop, do
not let the base boil dry, add extra water using a jug via the openings at the
side of the drip tray. Always add cold water not boiling water.
If you are steaming for an extended period of time e.g sponge puddings you
may need to empty the drip tray with excess water.
Recipes
Sui Mai
These are little Dim Sum parcels filled with a delicious filling of pork and
prawns, this mixture makes between 20 and 25, it's good to make a big
batch so you can freeze them for another time. Freeze them uncooked on a
tray lined with parchment, defrost them at room temperature before
steaming. Try them with the dipping sauce or sweet chilli sauce.
Ingredients
200g raw prawns, deveined, 30g Shitake Mushrooms, tough stalk removed
200g minced pork, 1 spring onion, chopped, ½ tbsp. ginger, grated,
1 tbsp. light soy sauce, 2 tsp. oyster sauce, 1 tsp. sesame oil, 1 pack of
wonton wrappers or fresh pastry see below
Dipping sauce
2 tbsp. light soy sauce, 2 tbsp. Mirin, 1 red chilli, de-seeded and finely
chopped, 1 tsp., coriander, chopped, 1 tsp. sesame oil
• Place the prawns and mushrooms into a food processor fitted with a blade
and pulse to combine. • Add the minced pork, spring onion, ginger, soy,
oyster sauce and sesame oil and pulse again. The mixture should be finely
chopped but not mushy so do not over- process. • Take a wonton wrapper
and place it on the work surface, dampen the edges with water and place 1
heaped teaspoon of filling in the centre. Gather up the edges leaving the top
of the filling exposed. Continue until all the mixture and wonton wrappers
have been used up. • Fill the Steama with water and place a piece of
parchment in the base of the each tray, this will stop the Sui Mai's from
sticking. Place the Sui Mai's on the parchment allowing a little space in
between. Lock the lid/ lids into place and steam for 8-10 minutes until they
are cooked through. • To make the dipping sauce, combine all the
ingredients into a small bowl and serve with the Sui Mai.
Sui Mai Pastry
To make your own pastry, combine 1 egg, ¾ tsp. salt and 60ml of water into
a bowl, and beat together. In a separate bowl sift 300g of plain flour and
gradually add the egg and water mixture. Add enough water to form dough,
if it is a little dry add a little more water. Knead on the work surface for 5
minutes until it forms a workable dough. Cover in cling film and chill for 30
minutes in the fridge.
When ready to roll out, remove from the fridge and roll out using a rolling pin
on a work surface dusted with flour. Roll out very very thin and cut out circles
using an 85mm - 3 ½" pastry cutter. Place them in a plastic bag for storage
and pop them in the fridge or freezer until required.
Steamed Asparagus with a Lime Vinaigrette
This is a delicious side dish will lots of flavour, it is fabulous served with fish.
The vinaigrette gives the asparagus a zingy fresh taste.
Ingredients
300g Asparagus, trim the woody stem from the base, Juice of half a lime, ½
tsp grated lime zest, ½ tbsp. fresh coriander, finely chopped, ½ tbsp. fresh
flat leaf parsley, finely chopped, Pinch of caster sugar, ¼ tsp ginger, grated, 3
tbsp vegetable oil, seasoning.
Dipping sauce
2 tbsp. light soy sauce, 2 tbsp. Mirin, 1 red chilli, de-seeded and finely
chopped, 1 tsp., coriander, chopped, 1 tsp. sesame oil.
• Place the Asparagus in the Steama and steam for 5 – 8 minutes, until just
tender • Place all the vinaigrette ingredients into a bowl and whisk together
until combined. • Remove the Asparagus from the Steama and drizzle with
the vinaigrette before serving.
DISASSEMBLY AND CLEANING
Before cleaning unplug the appliance and ensure that all parts
have cooled down. DO NOT PLACE THE BASE, PLUG OR
CORD IN WATER OR ANY OTHER LIQUID.
1. Wash the Steama baskets, lid, base tray and drip tray in hot
soapy water or these can all be cleaned in the dishwasher (top
drawer only).
2. Rinse and dry thoroughly.
3. Wipe the base of the Steama with a soft damp cloth, do not
use any harsh abrasive cleaners to clean the unit with as this will
ruin the cosmetic finish.
4. Wipe the inside of the base tray with a damp cloth to remove
any residue.
5. Store the Steama in its packing box or in a clean dry place.
DE-SCALING
Limescale build-up on the heating element will reduce the
efficiency of your Steama and result in longer cooking times.
Regular cleaning is essential to prevent limescale build-up and
extend the working life of your Steama. More frequent cleaning
will be required depending on the quality of water, where you live
and how often Steama is used. If the Steama is taking much
longer to produce steam, this is a good indicator that it needs
cleaning.
1. Add white vinegar to the base of the Steama so that it covers
the heating element.
2. Leave the vinegar in for 12 hours or overnight if possible. Do
not heat otherwise there will be an extremely strong vinegary
odour.
3. Rinse out the inside of the base several times with clean water
to remove any residue of vinegar.
Cooking Times
Cooking times will vary on the amount of food, size of food and the
amount of space around the food in the basket and which basket the
food is being cooked in. The guidelines here are based on the lower
basket and amount of food is given as a guideline. For larger or
smaller quantities the timings will need to be adjusted.
It is a good idea to check food near the end of cooking times,
especially with softer vegetables and fruit as even a few extra minutes
can result in the food overcooking.