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General| Model | 4713 |
|---|---|
| Brand | Sunbeam |
| Category | Electric Steamer |
| Number of tiers | 2 |
| Timer | Yes |
| Automatic shutoff | Yes |
| Material | Plastic |
| Color | White |
| Power | 800 W |
Describes the steamer lid, its handle, and steam vents for safe operation.
Details the stacking steam bowl, its capacity, and use for cooking additional food layers.
Explains the separator ring's function in dividing and stabilizing steam bowls.
Describes the round cake pan and its application for baking cakes in the steamer.
Details the rice bowl's capacity and its primary use for cooking rice.
Identifies the main steamer bowl and specifies its capacity.
Explains the function of the drip tray in collecting condensation and food liquids.
Describes the water reservoir base that holds water for steaming.
Details the timer's operation up to 60 minutes and its bell notification.
Identifies the indicator light that signals when the appliance is cooking.
Instructions on filling the water reservoir to Min or Max levels for different steaming times.
Describes three ways to use the appliance: single bowl, double bowls, and with the rice bowl.
Covers lid placement, plugging in, setting the timer, and important operational warnings.
Tips for high altitude, food size, spacing, and stirring for optimal steaming results.
Advice on when to season food and the importance of thawing meat or poultry first.
Guidance on layering food and combining different cooking times when using stacked bowls.
Guidelines for safely using extension cords with the appliance.
Instructions for descaling the water reservoir using vinegar to maintain performance.
Procedures for cleaning the steamer parts and base to ensure cleanliness.
A chart detailing steaming times, water levels, and special notes for various fruits and vegetables.
A chart for steaming times and notes for beef, chicken, lamb, pork, and sausages.
A chart for steaming white and brown rice, including liquid quantities and times.
A chart detailing steaming times and notes for various fish and seafood.
Recipes for Tarragon Chicken Breasts, Trout Fillets, and Salmon Steaks.
Recipes for Vegetables au Gratin, French Style Peas, and Cauliflower and Chives.
Recipes for Rice Pudding, Pears in Chocolate Sauce, and Stewed Apples.
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