3 Tier Steamer
USER GUIDE
ST10
Tesco Stores Ltd, Delamare Road,
Cheshunt, Herts, EN8 9SL
FOOD TYPE QUANTITY
ADDED
WATER
STEAM
TIME
SPECIAL NOTES
RICE White 200g 300 ml 20 min Serves 2
RICE
Easy
cook
400g 600 ml 30 min Serves 4
RICE Brown 200g 300 ml 35 min Serves 3
RICE
PUDDING
Pudding
Rice
100g rice + 30g
caster sugar
500ml
warm milk
75 min
Monitor water level and add more
if necessary
FOOD TYPE QUANTITY
ADDED
WATER
STEAM
TIME
SPECIAL NOTES
RICE White 200g 300 ml 20 min Serves 2
RICE
Easy
cook
400g 600 ml 30 min Serves 4
RICE Brown 200g 300 ml 35 min Serves 3
RICE
PUDDING
Pudding
Rice
100g rice + 30g
caster sugar
500ml
warm milk
75 min
Monitor water level and add more
if necessary
not use brown vinegar, or any other chemical or a
BOIL DRY CUT OUT
proprietary descaler.
if the steamer is accidentally switched on empty or
$Assemble the steamer and plug into the mains.
boils dry, the thermostat turns off and the heater
$Set the timer for 20-25 minutes. Warning: if the
element stops working. When you refill the water tank
vinegar begins to boil over the edge of base, unplug
after the thermostat has switched the unit off, the
and switch off the timer. Reduce the quantity of
thermostat turns on and the heater element begins
vinegar slightly.
operating. Whenever the heater element is operational
$When the timer bell rings, unplug from the wall
the lightis illuminated.
socket and allow to cool completely before pouring
CLEANING AND CARE
out the vinegar.
These steps should be taken after every use.
$ Rinse the water basin several times with cold water.
$Unplug the appliance at the wall socket and leave
WARRANTY
it to cool completely before cleaning.
Your appliance is covered by a warranty for 12 months
$Do not clean any part of the unit with abrasive
from the date of purchase. If a fault develops during this
cleaners, washing soda, or bleach.
period, please return the unit to your nearest Tesco
$Do not clean the bowls or appliance body with the
store together with the original receipt as proof of
abrasives or abrasive cleaners.
purchase. This warranty in no way affects your
$Wash the lid, steamer bowls and drip tray in hot
consumer rights
water and washing-up liquid. Rinse and dry
thoroughly.
SPECIFICATIONS
$Fill the water basin with warm, soapy water and
Model No ST10 Steamer
wipe with a cloth. Rinse thoroughly and pour out all
Mains Voltage 220V-240V AC, 50 Hz
the residual water.
Mains Power 600 - 700W
$Wipe the base with a damp cloth. DO NOT immerse
Weight 2.2 kg
the base of the unit in water
$Store the unit correctly assembled, in a safe, dry
UK: Waste electrical products should not be
place out of the reach of children. The steamer may
disposed of with household waste.
be stored in the storage or assembled position.
DESCALING
e for details.
The steamer must be descaled regularly to maintain
ROI: Produced after 13th August 2005.
steam production and extend the life of the unit. The
Waste electrical products should not be
frequency with which you need to descale the steamer
disposed of with household waste. Please
will vary as scale build up depends on the hardness of
recycle where facilities exist. Check with
the water in your area and the amount of use.
your Local Authority or retailer for recycling
$Fill the water basin with a strong solution of white
advice.
vinegar and water up to the maximum mark. Do
Separate
disposal facilities exist, for your nearest
facilities see www.recycle-more.co.uk or in-
stor
Page 5
FOOD TYPE Q TY .
STEAM
TIME
SPECIAL NOTES
BEEF
Sliced Rump, Sirloin or
Fillet
250g 8-10min
Trim off all fat. Cooking is complete
when beef has a firm texture.
CHICKEN Boneless Breast 4 pieces 12-15min
Remove skin before cooking. Layer
for maximum steam flow.
CHICKEN Drumsticks 4 pieces 25min
After steaming brown skin under grill,
if desired.
LAMB
Chops with or
without bone
4 chops
(25mm thick)
10-15min Trim off all fat.
LAMB
Loin cut into
pieces
400g 10-15min Trim off all fat.
PORK
Tenderloin, fillet, loin
steaks or loin chops
400g: (4 pieces
25mm thick)
5-10min Trim off all fat.
possible time as they lose colour easily.
STEAMING VEGETABLES
$Salt and season vegetables after steaming.
$Cut off thick stems from cauliflower, broccoli and
$Frozen vegetables should not be thawed before
cabbage.
steaming.
$Steam leafy, green vegetables for the shortest
$Serve steamed meat and poultry with flavoursome
STEAMING MEAT AND POULTRY
sauces or marinade before steaming.
$Steaming has the advantage of allowing all the fat
$Thoroughly cook all food before serving. Pierce
to drip away during cooking. Due to the gentle heat
with a knife or skewer to check that the centre is
only choose tender lean cuts of meat and trim off all
cooked and juices run clear. Use fresh herbs while
fat. Meat suitable for grilling is ideal for steaming.
steaming to add flavour.
VEGETABLE TYPE Q TY . STEAM TIME SPECIAL NOTES
ARTICHOKES Fresh 3 Med. 45-50 min Cut off base.
ASPARAGUS
Fresh
Frozen
400g
400g
13-15min
16-18min
Lie flat in basket. Criss cross 2nd layer
to allow steam flow.
BABY
SWEETCORN
Fresh 230g 30-35min
BEANS, green
Fresh, whole
Frozen
400g
400g
38-40min
25-28min
BEANS, runner Fresh, slices 400g 45-50min
Stir halfway
through steam time.
BROCCOLI
Fresh, florets
Frozen
400g
400g
16-18min
15-18min
Remove stalk. Stir halfway
Through steam time.
CABBAGE Fresh, sliced 400g 35-40min Stir halfway through steam time.
CARROTS
Fresh,
1/4 in slices
400g 20-22min Stir
CAULIFLOWER
Fresh, florets
Frozen
400g
400g
16-18min
18-20min
Stir halfway through steam time.
COURGETTES
Fresh,
1/4in slices
400g 15-18min Stir halfway through steam time.
MUSHROOMS,
button
Fresh 200g 12-15min
Stir halfway through steam time. Use
stock for gravy, sauce or stock.
PEAS Frozen 400g 15-18min Stir halfway through steam time.
POTATOES, new
Fresh, very
small
400g 20-22min
Turn each potato over halfway through
cooking.
SPINACH Fresh 250g 8-10min
Stir halfway
through steam time.
Stir halfway
through steam time.
Stir halfway
through steam time.
Stir halfway through steam time.
bowl specially designed for steamers and add the
STEAMING RICE
required quantity of liquid together with the rice.
$Place the rice bowl in the top tier of the steamer.
$There must be ample room around the bowl for
$Place the rice in the rice bowl or an oval heatproof
steam to circulate freely through the steamer.
ST10 Steamer: User Guide
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