This document provides instructions for the Russell Hobbs Food Collection Steamer, a kitchen appliance designed for steaming food.
Function Description
The Russell Hobbs Food Collection Steamer is designed to cook food using steam. It consists of a base unit with a reservoir for water, multiple transparent baskets for holding food, mounts to stack the baskets, a lid, and a rice bowl. The steamer operates by heating water in the reservoir to produce steam, which then circulates through the stacked baskets to cook the food. A timer allows users to set the desired cooking duration, and an indicator light shows when the heating element is active. The appliance is intended for household use only.
Important Technical Specifications
- Water Capacity: The reservoir has a minimum fill mark (MIN) and a maximum fill mark (MAX 500ml / 1 pint). Filling to MAX provides at least 60 minutes of steaming time.
- Power Connection: The product must be earthed and uses a 13A BS1362 fuse in a 13A BS1363 plug. The wiring instructions specify connecting the green/yellow wire to earth (E), the blue wire to neutral (N), and the brown wire to live (L).
- Safety Features: The steamer includes a thermostat to prevent boil-dry situations by cutting off power to the element if the reservoir runs dry. The timer is clockwork and will continue to whirr even after the element has switched off, but the light indicates when the element is truly off.
Usage Features
Preparation:
- Place the base unit on a stable, level, heat-resistant surface, close to a power socket, and out of reach of children.
- Be aware that steam will escape, so avoid placing the steamer near curtains, under shelves, or cupboards, or anything that might be damaged by steam.
- Have dinner plates or a tray ready for the baskets after cooking, as they will drip.
- Boil 500ml (1 pint) of water in a kettle. Cold water should not be used as it may prevent proper cooking.
- Fill the reservoir to the MAX mark with the boiling water. Do not overfill, as this can cause boiling water to spit and potentially damage the steamer.
- Do not add seasonings, marinades, or other substances to the steaming water; these should be added directly to the food.
Fitting the Baskets:
- Place one basket on the base unit.
- If using additional baskets, fit a mount to the top of the lower basket, then place the next basket on top. Repeat for a third basket if needed.
Steam Room Optimization:
- Pack food loosely in the baskets to allow steam to circulate.
- Whenever possible, use single layers of food and leave spaces between pieces.
- When layering food within a basket, ensure spaces between pieces in each layer for steam circulation.
Uniform Cooking:
- Cut all food pieces in a basket to roughly the same size for even cooking.
- Place larger pieces or foods requiring longer cooking times nearest the reservoir (bottom basket).
- Place smaller pieces or foods with shorter cooking times furthest from the reservoir (top baskets).
Overcooking:
Steaming is a gentle cooking method, so a few extra minutes generally won't matter, except for fish, which can become rubbery if overcooked. Juices will drip from upper baskets to lower ones, so avoid cooking delicate flavors below strong or greasy foods. It is recommended to cook strong or oily foods separately.
Fitting the Lid:
- Fit the lid securely to the topmost basket.
- Do not steam without the lid, as food will not cook, water will evaporate quickly, and steam will fill the kitchen.
Starting Cooking:
- Ensure the timer is set to 0 (off).
- Plug the base unit into a power socket and switch it on if applicable.
- Turn the timer clockwise to set the desired cooking time.
- The indicator light will illuminate, signaling that the heating element is active.
- When the timer returns to 0, the element will switch off, and the light will go out. The clockwork timer may continue to whirr until its spring unwinds, but the element is off if the light is off.
Emptying:
- Unplug the base unit (switch off the socket first if applicable).
- All parts will be hot; use oven gloves or a cloth and the handles to remove baskets and the lid.
- Steam will escape from the baskets; keep hands, face, and body away from the area above the steamer.
- Angle the lid away from your body when lifting to direct steam away.
- Place the lid on a plate or tray to catch dripping water.
- Lift baskets off and place them on plates or a tray.
- Allow any remaining water in the reservoir to cool before pouring it out. Keep the cable dry.
Steaming for Over 60 Minutes:
For steaming durations exceeding 60 minutes, monitor the water level and/or timer. Top up the reservoir with boiling water at the halfway mark and reset the timer.
Topping Up During Cooking:
- Switch off the steamer by turning the timer to 0.
- Carefully lift the baskets off the base unit.
- Slowly pour boiling water into the reservoir, ensuring not to fill above the MAX mark.
- Carefully replace the baskets on the base unit.
- Switch on the steamer and set the timer to the required cooking time.
Crisp Vegetables:
For crisp leaf vegetables, cook lightly, then plunge them into iced water to stop the cooking process.
Boiling Dry:
The steamer is equipped with a thermostat to prevent damage from boiling dry. While it's not ideal to let it boil dry as it disrupts the cooking process, the thermostat will cut power to the element. The light may remain lit until the timer returns to 0. If this occurs, unplug the base unit, let it cool for a few minutes, then refill with boiling water and restart. When calculating cooking time, account for the time already spent steaming and some of the time between running dry and restarting.
Stopping Early:
To stop cooking before the timer finishes, unplug the base unit from the power socket. Remember that all parts will be hot.
Timing Guidelines:
Cooking times provided are for a single layer of food in the bottom basket when used alone. Extend these times if:
- Two or three baskets are used (more food to heat).
- Food is further from the heating element (takes longer to cook).
- Food is layered within a basket.
Users are encouraged to experiment to find optimal times and basket positions for their favorite foods and combinations.
Cooking Times (Examples):
- Meat and Poultry:
- Chicken breasts (boneless fillets, 400g/1lb): 20-30 minutes
- Frankfurter sausages (prick before cooking, 400g/1lb): 15 minutes
- Fish and Seafood:
- Fish fillets, fresh (200g/½lb): 10 minutes
- Fish steaks, fresh (200g/½lb): 12-17 minutes
- Prawns, fresh (400g/1lb): 6-8 minutes
- Lobster tail, frozen (2 pieces): 20-22 minutes
- Mussels, fresh (400g/1lb): 10-15 minutes (Discard open mussels before cooking; steam until shells open fully, discard any that remain closed after cooking).
- Vegetables:
- Artichokes, fresh (2-3 medium): 40-45 minutes
- Asparagus (400g/1lb): 15 minutes
- Green beans (400g/1lb): 18-20 minutes
- Broccoli (400g/1lb): 15 minutes
- Brussels sprouts (400g/1lb): 15-18 minutes
- Cabbage (1 head, cut up): 20 minutes
- Carrots, sliced (400g/1lb): 15 minutes
- Cauliflower (1 head, cored): 15 minutes
- Corn on the cob, fresh: 15 minutes
- Courgettes, sliced (400g/1lb): 10 minutes
- Mushrooms, fresh (200g/½lb): 10-13 minutes
- Peas, green, shelled (400g/1lb): 12-15 minutes
- Peppers, deseeded & sliced (1 pepper): 10 minutes
- Potatoes, peeled and chopped (900g/2lb): 20 minutes
- New potatoes, whole (10-12): 20-25 minutes
- Spinach, fresh (200g/½lb): 10 minutes
Checking if Cooked:
Ensure food is properly cooked before serving. If in doubt, cook longer. Fish should appear opaque and flake easily. Meat juices should run clear.
Maintenance Features
Care and Maintenance:
- Unplug the steamer and allow it to cool completely before cleaning.
- Wash the lid, baskets, and mounts in warm, soapy water, then rinse thoroughly and dry.
- Wipe the base unit, inside and out, with a clean damp cloth. Stubborn stains can be removed with a little washing-up liquid, but ensure all traces are removed before next use.
- Do not immerse the base unit in water or any other liquid.
- Do not wash any part of the steamer in a dishwasher.
- Avoid using harsh or abrasive cleaning agents or solvents.
Descaling:
Over time, scale deposits may build up on the reservoir and element, impairing efficiency and shortening the steamer's life.
- Ensure the kitchen is well ventilated, as heating vinegar produces an unpleasant smell.
- Do not fit the baskets or lid.
- Fill the reservoir with 250ml of white vinegar.
- Plug in the base unit and set the timer to 20 minutes.
- After 20 minutes, allow the unit to cool completely.
- Pour out the vinegar and rinse the reservoir several times with cold water to remove all traces of vinegar.
- Dry the base unit thoroughly.
- Only use white vinegar for descaling.
Service and Guarantee:
For service inquiries, have the Model No. (found on the rating plate, usually underneath the product) ready. The product is not user-serviceable. If it malfunctions, check instructions, plug fuse, and circuit breaker. If issues persist, consult the retailer. For returns under guarantee, pack the product carefully with a note including name, address, phone number, description of the problem, purchase location and date, and proof of purchase. Defects affecting functionality within one year of purchase will be corrected by replacement or repair if the product has been used and maintained according to instructions. Statutory rights are not affected. Documentation, packaging, and product specifications may change without notice. For more products, visit www.russellhobbs.co.uk.
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