Cuisinart STM-1000A Series Service manual

CookFresh Digital Glass Steamer
INSTRUCTION AND
RECIPE BOOKLET
STM-1000A Series
For your safety and continued enjoyment of this product, always read
the Instruction Book carefully before using.

Carefully read all instructions before using this
appliance.
IMPORTANT
SAFEGUARDS
When using electrical appliances, basic safety
precautions should always be taken, including
the following:
1. READ ALL INSTRUCTIONS BEFORE
USING.
2. To protect against the risk of electrical
shock, do not immerse cord, plugs or base of
steamer in water or other liquids.
3. Close supervision is necessary when any
appliance is used by or near children.
Cuisinart does not recommend the use of this
appliance by children.
4. Always unplug from outlet when not in use
and before cleaning. Allow to cool before
putting on or taking off parts, and before
cleaning or removing contents from steamer.
5. Do not operate any appliance with a
damaged cord or plug, or after the appliance
malfunctions, or is dropped or damaged in
any manner. Return appliance to nearest
Cuisinart service facility for examination,
repair, and/or mechanical or electrical
adjustment.
6. The use of attachments, other than those
recommended by Cuisinart, may cause re,
electrical shock, or risk of injury to persons.
7. Do not use outdoors.
8. Avoid sudden temperature changes, such
as adding refrigerated foods into the glass
steaming pot.
9. Do not let cord hang over edge of counter
or table or touch hot surfaces, which could
damage the cord.
10. Be certain the steamer lid is securely in place
before operating appliance. Never operate
without the lid securely in place.
11. This appliance is intended for household use
only.
12. Wash all parts before rst use.
13. WARNING: TO REDUCE THE RISK OF
ELECTRICAL SHOCK OR FIRE, DO NOT
REMOVE THE BASE PANEL. NO USER
SERVICEABLE PARTS ARE INSIDE. REPAIR
SHOULD BE DONE ONLY BY AUTHORIZED
PERSONNEL.
14. Do not touch hot surfaces. Use handles or
knobs.
15. Extreme caution must be used when moving
an appliance containing hot oil or other hot
liquids.
16. To disconnect, press to turn unit off, then
remove plug from wall outlet.
17. Do not use appliance for other than its
intended use.
18. Do not place on or near a hot gas or electric
burner, or in a heated oven.
19. Appliances are not intended to be operated
by means of an external timer or separate
remote-control system.
20. This appliance is intended to be used in
household and similar applications such as:
– staff kitchen areas in shops, ofces and
other working environments;
– farm houses;
– by clients in hotels, motels and other
residential type environments;
– bed and breakfast type environments.
21. This appliance is not intended for use
by persons (including children) with reduced
physical, sensory or mental capabilities,
or lack of experience and knowledge, unless
they have been given supervision or
instruction concerning use of the appliance
by a person responsible for their safety.
22. Children should be supervised to ensure
that they do not play with the appliance.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
2

SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is provided to reduce
the risks of injury resulting from becoming en-
tangled in or tripping over a longer cord. Longer,
extension cords are available and may be used if
care is exercised in their use. If a longer exten-
sion cord is used:
1. The marked electrical rating of the cord set or
extension cord should be at least as great as
the electrical rating of the appliance.
2. The cord should be arranged so that it will not
drape over the countertop or tabletop where
it can be pulled on by children or tripped over
unintentionally.
UNPACKING
INSTRUCTIONS
Place the box containing the Cuisinart®
CookFresh Digital Glass Steamer on a at, sturdy
surface before unpacking. Open box and remove
instruction book and any printed materials from
top of box.
Remove packing materials and all components.
CAUTION: Remove glass bowl carefully.
Check the Features and Benets section to
ensure you’ve removed all parts. Place all pack-
ing materials back into the gift box andsave,in
the event that future shipping of the item is
needed.
BEFORE THE FIRST USE
Before using your Cuisinart®CookFresh Digital
Glass Steamer for the rst time, remove any
dust from shipping by wiping the housing, steam
tower, and control panel with a damp cloth. The
removable water reservoir, lid, steaming pot and
steaming tray should be hand-washed in hot,
sudsy water and thoroughly rinsed. Before using
your steamer, make sure it is 2 to 4cm away from
the wall or from any items on the countertop. Do
not use on heat-sensitive surfaces. Do not use
under cabinets.
TABLE OF CONTENTS
Important Safeguards......................................2
Unpacking Instructions....................................3
Features and Benets......................................4
Getting to Know Your Control Panel ...............5
Operation .........................................................6
Cleaning and Storage ......................................7
Descaling the Steamer ....................................7
Helpful Hints ....................................................8
Steaming Guide ...............................................8
Recipes .......................................................... 11
Warranty.........................................................23
2 3

FEATURES AND BENEFITS
1. Large 5-Litre Glass Steaming Pot
Provides clear view of food as it steams.
Steaming in glass prevents food from
coming into contact with plastic. Dish-
washer safe. Can also be used as a
serving dish.
2. Glass Lid with Stainless Steel Rim
Provides clear view of food as it steams;
features two release vents.
3. Reversible Stainless Steel
Steaming Tray
Flips to accommodate different foods,
and elevates food for even steaming;
side bars prevent small items from
falling off. Dishwasher safe.
4. Removable 1-Litre Water Reservoir
Large capacity allows you to steam
complete meals without relling.
Lifts off for easy lling.
5. Steam Tower Cover
Attached to the lid, disburses steady
stream of steam from the top down,
circulating it around food for even
results.
6. Control Panel
See following page.
7. Base with Brushed Stainless
Steel Housing
Elegant and easy to clean with
a damp cloth.
8. Audible Alert (not shown)
Signals you when steam cycle ends and
water needs to be relled.
9. Water Release Drain (not shown)
4
2
5
3
1
7
6
4

1. Large LCD
The backlit LCD screen is easy to read;
displays function menu, illuminates
function selected, shows steaming time,
and displays “add water” icon when water
reservoir needs relling.
2. Start/Stop Button
Press to start or manually stop the
steaming process.
3. Selector Dial
Use to select food category presets:
VEGETABLES, POULTRY,
SEAFOOD, and GRAINS, plus
MANUAL and KEEP WARM settings.
Use to increase or decrease steam time if
desired.
4. Reheat Button
Press to bring food up to serving
temperature.
5. Pause/Play Button
Press to pause steam ow before
removing lid during the steaming
process. Timer will pause; press again to
resume steaming.
6. ADD WATER Indicator
Icon appears in LCD to let you know
when to rell water reservoir. An audible
alert will also sound.
GETTING TO KNOW YOUR CONTROL PANEL
4 5
12 346 5

OPERATION
Plug steamer into an 230/240V electrical outlet.
1. Prepare the Steamer
Position the steamer where
you want to do your cooking.
Choose a at, dry, sturdy
surface. Set the glass
steaming pot in place on the
base.
2. Fill Water Reservoir
Remove the water reservoir
and twist the black cap
counterclockwise to open.
Fill with cold water, twist the
cap clockwise to close, and
set reservoir back into the steamer.
3. Add Food
Place steaming tray in the desired position. Place
food onto the steaming tray.
4. Cover Pot
Place lid on steaming pot,
positioning the steam tower
cover over the steam tower.
5. Select Steaming Time
Turn the dial until the food type you are
steaming illuminates in the LCD display, then
press the dial to select it.
Recommended steaming time
will appear in the LCD display.
Turn the dial to increase or
decrease preset time for
personal preference. If you
wish to return to the food-type
menu, press the Dial.
NOTE: Cooking time will vary depending
on the quantity and density of food, size of
pieces, and other factors. As you get to know
your steamer and cook different foods, you’ll
learn how much time is needed to get the
exact results you want.
6. Use in “Pre-set cook” mode
• Plug into the socket.
The button lights up. It will switch off
automatically after 30 seconds if not used.
• Press the button. The display lights up.
• Turn the dial to run through the food categories
on the display.
• When the desired category ashes, press the
dial once to conrm the choice. The chosen
category is displayed on its own and the time
indicator ashes.
• Change the pre-set time if desired, by turning
the dial, and then press the button to start
cooking.
Warning: Never touch any parts that may be hot
during cooking, such as the lid, tray or appliance base.
Note:
• To switch the appliance off before the
programme ends, press the button.
• To change cooking duration while in progress,
press the Pause/Play button, use the dial to
change the duration and then press
Pause / Play once again.
7. Use in “Keep Warm” mode
To keep the food warm:
• Press the button. The screen comes on.
• Select the icon with the setting wheel. The
time is displayed as 0:00.
• Press to launch the timer-free programme
or select a time rst and then press .
Note:
- Without a timer, maximum cooking time is 3
hours and 59 minutes (the time it takes for a full
tank to evaporate).
- With the timer, maximum cooking time is 59
minutes and 59 seconds.
8. Use in “Reheat” mode
To reheat food:
• Press the button. The screen turns on.
• Press the button.
• Press to launch the timer-free programme
or select a time rst and then press .
9. Use in “Manual” mode
Manual mode enables cooking time to be
adjusted directly or cooking to be started without
a timer.
To select cooking time directly:
• Use the dial to select manual mode on the
display.
• Select the desired cooking time by turning the
dial, and then press to start cooking.
To start cooking without a timer:
• Use the dial to select manual mode.
• Press the button directly to start cooking.
Note: in Manual mode, maximum cooking time is
59 minutes and 59 seconds.
6

10. Water needed” signal
When there is not much water in the tank, the
icon appears and an audible warning sounds
every 30 seconds. When the tank is empty, the
appliance stops operating, the icon starts
ashing and a continuous audible warning sounds
until the tank is lled.
• Fill the tank (as explained above) and press
to re-start the cooking.
11. Remove Food When Ready to Serve
Use oven mitts to remove lid, lifting the
side farthest from you, allowing any excess
moisture to drip back in the pot and allowing
steam to escape away from you.
Caution: Be careful when removing lid from
glass pot after cooking has completed as hot
steam vapour will escape. Lift lid from farthest
side from you slowly.
12. After Cooking Is Complete
• Remove plug from power outlet.
• Allow water in steaming pot to cool completely
before emptying.
• During cooking cycle, condensation causes
hot water to accumulate in the steamer base.
Empty carefully when cooled.
• Follow cleaning instructions below.
CLEANING AND
STORAGE
Always unplug the steamer from electrical outlet
and allow to cool completely before cleaning.
Before rst use and after each use, clean each
part thoroughly.
Wash all parts except the steamer base in warm,
soapy water; rinse and dry thoroughly. The
steaming pot, tray and lid can also be cleaned on
the top rack of a dishwasher.
Do not use chlorine bleach or abrasive cleaners
on any part of the steamer.
Never put the steamer base in dishwasher or
immerse it in water. The base can be wiped with a
damp cloth to remove residue.
To clean the inner area of the steamer base where
the steaming pot sits, sprinkle a clean, damp
sponge with a teaspoon of baking soda, and wipe
carefully. Wipe again with a clean, damp sponge.
Empty Water Release Drain over a kitchen sink
before storing the unit. Water Release Drain is
located below the Water Reservoir on back of
unit.
Store your steamer in a dry place, out of the reach
of children.
DESCALING THE
STEAMER
After several months of use, calcium deposits
may build up in the steam tube of your steamer.
This process is normal. You should descale
regularly to maintain maximum steam production
and extend the life of your steamer.
To descale: Fill the water reservoir to the
maximum level with equal parts of water and
white vinegar (not cider or wine vinegar).
Plug the unit into an electrical outlet. The
steaming pot and lid should be in place. Set
timer for 60 minutes and begin steaming.
When the timer sounds, unplug and allow to cool
completely before pouring out vinegar solution.
Rinse the water reservoir, steaming pot and lid
several times with fresh, cold water.
Fill the reservoir with cold water and place on
unit. Set timer for 30 minutes and begin steaming
to remove any residual vinegar from the steamer.
We also recommend using the descaling method
to clean the steamer after steaming seafood.
6 7

STEAMING GUIDE
PROTEINS
Food Amount Preparation Function Time
Chicken breast 4 chicken breasts, about
700 gr total; yields 4 cups
cubed
Trimmed of any excess fat Poultry 15 to 20 minutes
Clams 1 dozen Scrubbed Seafood 6 to 8 minutes
Crab legs, fresh 500 gr Rinsed Seafood 8 minutes
Crab legs, frozen 500 gr Rinsed Seafood 10 minutes
Fish fillet, thick, e.g., salmon 350 gr Rinsed Seafood 15 minutes
Fish fillet, thin, e.g.,
flounder/sole
250 gr Rinsed Seafood 6 to 8 minutes
Fish, whole 900 gr Cleaned and rinsed Seafood 20 minutes
Fish, whole 450 gr to 700 gr Cleaned and rinsed Seafood 15 minutes
Lobster tail 4 lobster tails Rinsed Seafood 10 minutes
Mussels 900 gr Scrubbed and debearded Seafood 6 to 8 minutes
Prawn 500 gr Peeled and deveined Seafood 6 minutes
Prawn, frozen 500 gr N/A Seafood 10 minutes
HELPFUL HINTS
• Steaming times stated in the Steaming Guide and
Recipes are only to be used as a guide. Times may
vary depending on the quantity, size of pieces,
spacing and placement of food on the steaming
tray, and personal preference.
• For the most consistent results, food pieces should
be similar in size.
•
Steaming times will vary according to size,
temperature, freshness of foods and personal taste.
• Meat, poultry and seafood should be thawed
completely before steaming.
• Never add seasonings, broth or herbs to the water
reservoir.
• No liquids other than water should be used in the
water reservoir.
• When using recipes, follow quantities as closely as
possible for best results.
• Some foods, such as grains and rice, can be
steamed in ovenproof dishes and covered with
aluminum foil. See the recipe section for examples.
• For high altitude cooking, steaming times may need
to be increased.
• For optimum results, do not overll steaming tray;
distribute evenly in a single layer.
•
Ready-to-Eat Cues: Vegetables and fruits will be easy
to pierce with by the tip of a knife or tines of a fork.
Their colors will also brighten. For meats and chicken,
check the internal temperature. The recommended
temperature for chicken breast is 74°C. The
recommended temperature for sh is 63°C.
• To check on food during the steam cycle, always
press the PAUSE button to stop ow of steam.
Wait a second before lifting the lid.
• Always lift the side of lid farthest away from you
rst, to allow steam to escape away from you.
• Times indicated are based upon use of fresh
vegetables, meats and seafood (frozen chicken or
meat are not recommended). Steaming times will
vary according to size, temperature, freshness of
foods and personal taste.
•
Preset times are a good guide, but as you use your
steamer, you may want to adjust the time to get the
exact results you want. Less time will produce a “crisp-
tender” vegetable; more will give you a softer texture.
• Be sure to cover foods placed into steamer in
dishes to avoid steam condensing in bottom of
dish. We suggest using aluminum foil.
• Always use tongs to remove food from the steamer.
Use mitts or potholders to lift tray out of steamer
before removing food.
• Use the REHEAT button for bringing food up to
serving temperature. The recommended serving
temperature for food is at least 74ºC.
• Steaming is the best cooking method when it
comes to making baby food: Steam food until
very tender. Process in either a blender or food
processor, adding breast milk or ltered water,
1 tablespoon at a time, to desired consistency.
• The recipes in this book include steaming times.
These times are approximate and were tested to
produce a medium result. This may not suit your
taste. You may prefer to steam for a shorter or
longer time. As you begin to familiarise yourself
with the Cuisinart Steamer you will quickly
determine exact timings which will achieve the
desired results.
8

VEGETABLES
Food Amount Preparation Function Time
Artichokes, globe, large 300 gr each Trimmed (see page 13 for
preparation tips)
Vegetable 35 to 45 minutes
Asparagus, medium stalk 500 gr Trimmed Vegetable 7 to 8 minutes
Green beans 500 gr Trimmed Vegetable 7 to 8 minutes
Green beans, frozen 500 gr N/A Vegetable 6 minutes
Wax beans 500 gr Trimmed Vegetable 10 to 12 minutes
Beetroot, medium 1 bunch, about 350 gr to
400 gr total
Trimmed and scrubbed Vegetable 25 to 30 minutes
Broccoli 500 gr Cut into 3-5cm cubes Vegetable 7 minutes
Broccoli, frozen 350 gr N/A Vegetable 6 minutes
Broccolini 1 bunch, about 200 gr Trimmed Vegetable 8 minutes
Broccoli rabe 1 bunch, about 300 gr Trimmed Vegetable 8 minutes
Brussels sprouts 500 gr Trimmed Vegetable 14 minutes
Cabbage, individual leaves 1 small head, about 500 gr Rinsed Vegetable 5 minutes
Cabbage, small head, whole 500 gr Rinsed Vegetable 15 minutes
Carrots 500 gr Cut lengthwise into 8 cm
pieces and quartered
Vegetable 8 to 9 minutes
Carrots, baby 500 gr N/A Vegetable 9 to 10 minutes
Cauliflower 700 gr Cut into 5 cm florets Vegetable 10 minutes
Corn on the cob 4 ears Husked Vegetable 8 minutes
Endive 1 head, about 200 gr Trimmed Vegetable 7 to 8 minutes
Fennel 1 medium bulb, 350 gr Cut into wedges Vegetable 10 minutes
Frozen mixed vegetables 500 gr N/A Vegetable 7 minutes
Kale 1 bunch, 6 to 200 gr Trimmed Vegetable 6 to 8 minutes
Parsnips 1 bunch, about 500 gr Cut lengthwise into 8 cm
pieces and quartered
Vegetable 8 to 10 minutes
Potatoes, red 700 gr Cut into 3-5cm cubes Vegetable 20 minutes
Potatoes, red, medium 1.3 kg Scrubbed and left whole Vegetable 40 minutes
Green peas, fresh 200 gr Shelled Vegetable 5 minutes
Spinach, baby or whole leaf 150 gr Rinsed Vegetable 3 to 4 minutes
Spinach, frozen 300 gr N/A Vegetable 14 minutes
Squash, butternut 700 gr, about 4 cups Cut into large cubes Vegetable 15 to 20 minutes
Squash, yellow 350 gr Cut into 2 cm rounds Vegetable 6 minutes
Sugar snap peas 350 gr Trimmed Vegetable 6 to 8 minutes
Snow peas 350 gr Trimmed Vegetable 6 minutes
Turnips 450 gr Peeled and cut into wedges Vegetable 20 minutes
Zucchini 350 gr Cut into 2 cm rounds Vegetable 5 minutes
8 9

GRAINS
Food Amount Preparation Function Time
Bulgur 2 cups Bulgur: 3 cups water;
yields 6.5 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
Couscous 2 cups couscous: 2 cups
water; yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 15 minutes with
5-minute rest
Oats, rolled 1 cup oats: 1½cups water Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
Oats, steel cut 1 cup oats: 2 cups water Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 45 minutes with
5-minute rest
Rice, brown 2 cups rice: 21⁄3cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 40 minutes with
5-minute rest out-
side of steamer
Rice, white 2 cups rice: 21⁄3cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest out-
side of steamer
Quinoa 2 cups quinoa: 2 cups water;
yields 6 cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Grains 25 minutes with
5-minute rest
BEANS
Food Amount Preparation Function Time
Beans, black 1 cup dry and soaked: 2 cups
water; yields approximately 3
cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 50 to 55 minutes
Beans, garbanzo 1 cup dry and soaked: 3 cups
water; yields approximately
3 cups
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 55 to 60 minutes
Beans, white 1 cup dry and soaked: 2 cups
water; yields approximately 3
cups cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 45 to 50 minutes
Lentils, brown 1 cup lentils: 3 cups of water;
yields approximately 3 cups
cooked
Placed into ovenproof vessel,
tightly covered with lid or foil
and placed on steaming tray
Manual 45 minutes
EGGS AND CUSTARD
Food Amount Preparation Function Time
Eggs, soft to medium-soft
boiled
up to 1 dozen N/A Manual 8 minutes, plus
shocked in an ice
bath
Eggs, hard boiled up to 1 dozen N/A Manual 14 minutes, plus
shocked in an ice
bath
10

RECIPES
CONTENTS
Egg with Rocket Leaves and Hollandaise Sauce .................................. 12
Pork Pearl Balls with Dipping Sauce............................................ 12
Skewered King Prawns with Garlic and Herb Butter ............................... 12
Baby Bok Choy Filled with Mushrooms ......................................... 13
Potato, Salmon and Asparagus with Lemon Mayonnaise ........................... 13
Maple Cinnamon Oatmeal.................................................... 14
Deviled Eggs .............................................................. 14
Chicken and Ginger Dumplings ............................................... 14
Steamed Artichokes ........................................................ 15
Greek Stuffed Cabbage Leaves with Egg-Lemon Sauce............................ 15
Cantonese-Style Steamed Barramundi ......................................... 16
Asian Chicken Salad ........................................................ 17
Easy Mussels .............................................................. 17
Indoor Clambake ........................................................... 17
Chilli Crab................................................................. 17
Dilly Potato Salad........................................................... 18
Quinoa Tabbouleh Salad ..................................................... 18
Barley, Leek, Capsicum and Mushroom Pilaf..................................... 18
White Bean Salad .......................................................... 19
Mocha Pots de Crème....................................................... 19
Raspberry and Chocolate Chip Bread Pudding ................................... 19
Pears in Cranberry Syrup .................................................... 20
Sauces:
Cocktail Sauce ............................................................ 20
Hollandaise ............................................................... 20
Remoulade................................................................ 21
Asian Dipping Sauce ........................................................ 21
Bagna Cauda .............................................................. 21
Creamy Herb Mayo ......................................................... 21
CONVERSION CHARTS ..................................................... 22
10 11

Egg with Rocket Leaves
and Hollandaise Sauce
Makes 12 - Steaming time 6-8 minutes
Ingredients
4 eggs
4 slices rye bread
4 slices ham
1 cup rocket leaves
Hollandaise Sauce
2 egg yolks
150 g butter, melted
2 tablespoons lemon juice
Method
1. Break the eggs one at a time into small,
lightly greased, heatproof dishes. Cover each
dish rmly with foil. Place on tray inside the
steamer. Secure lid . Select Manual, set timer
for 9 minutes and press Start.
2. To make the Hollandaise Sauce: Place the egg
yolks in a blender. Process for 10 seconds
or until the egg yolks are creamy. While the
blender is running, pour the hot (ensure the
butter is still hot and bubbly so the eggs will
cook) melted butter in a slow, steady stream,
through the centre of lid, until all the butter
has been added and the mixture thickens.
Add the lemon juice, process for 5 seconds to
combine.
3. Toast the bread and top each slice with ham,
rocket and cooked egg. Drizzle with the
Hollandaise sauce.
Pork Pearl Balls with
Dipping Sauce
Makes 20 - Steaming time 25 minutes
Ingredients
1 cup medium-grain rice
400 g pork mince
6 shallots, trimmed, finely chopped
¼cup canned water chestnuts, drained
and finely chopped
2 tablespoons chopped fresh coriander
leaves
1 tablespoon finely grated fresh ginger
1 tablespoon dark soy sauce
Dipping Sauce
¼cup sweet chilli sauce
¼cup water
¼cup sugar
1 teaspoon finely grated fresh ginger
1 tablespoon chopped fresh coriander
leaves
Method
1. Place the rice in a large bowl and pour in
enough cold water to cover. Set aside for 1
hour to soak.
2. Line a baking tray with paper towel. Drain the
rice and spread out over the lined tray. Place
the mince, shallots, water chestnuts, coriander
leaves, ginger and soy in a large bowl, mix well.
Shape level tablespoons of the pork mixture
into balls. Gently roll the balls in the rice until
well coated.
3. Lightly coat the tray with nonstick cooking
spray. Arrange the pork balls in the steamer
tray. Secure lid. Select Manual, set timer for 25
minutes and press Start.
4. To make the Dipping Sauce: Place the chilli
sauce, water, sugar and ginger in a small
pan, stir over a medium heat until the sugar
dissolves. Reduce heat and simmer for 3
minutes. Cool slightly and stir in coriander.
Serve the pork balls with the dipping sauce.
Skewered King Prawns with
Garlic and Herb Butter
Makes 12 - Steaming time 6-8 minutes
Ingredients
12 large uncooked king prawns
6 shallots, trimmed
2 tablespoons lemon juice
Garlic and Herb Butter
60 g butter, softened
1 clove garlic, crushed
1 tablespoon snipped garlic chives
1 teaspoon finely grated lemon rind
1 teaspoon finely chopped fresh lemon
thyme
12

Method
1. Shell and devein the prawns, leaving the tails
intact. Cut the shallots into 5cm lengths. Brush
the prawns with lemon juice. Thread one prawn
and two shallots onto each of 12 bamboo
skewers, placing a shallot either side of each
prawn. Trim the exposed length of the skewer.
2. Arrange the prawns on tray. Secure lid. Select
Seafood, set timer to 8 minutes and press
Start
3. To make the Garlic and Herb Butter. Combine
the butter, garlic, chives, lemon rind and
thyme. Serve the prawns hot, smeared with the
garlic and herb butter.
Baby Bok Choy Filled with
Mushrooms
Makes 6 Steaming time 5-6 minutes
Ingredients
6 Chinese dried mushrooms
6 baby bok choy
2 tablespoons peanut oil
150 g oyster mushrooms, finely chopped
100 g shitake mushrooms, finely chopped
250 g button mushrooms, finely chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
String for tying the bok choy
Method
1. Put the dried mushrooms in a small bowl and
cover with boiling water. Set aside to stand
for 20 minutes, drain. Discard the mushroom
stems and chop the caps nely.
2. Heat half the peanut oil in a large frying pan,
add all the mushrooms, garlic and ginger, stir
over a medium heat until mushrooms are soft
and almost all the liquid has evaporated. Add
the soy and oyster sauce, bring to the boil.
Remove from the heat, set aside to cool for 5
minutes.
3. Cut each bok choy, lengthwise, about three-
quarters of the way through, taking care not to
cut right through. Open each bok choy gently,
to form a v-shape.
4. Divide the mushroom mixture among the bok
choy. To secure the mixture, use string to tie
each bok choy about 7cm from the ends of the
leaves.
5. Arrange the bok choy onto the tray inside the
steamer. Secure lid. Select Vegetable, set
the timer to 5 or until the bok choy are tender
minutes and press Start. Drizzle with the
combined peanut oil and sesame oil before
serving
Potato, Salmon and
Asparagus with Lemon
Mayonnaise
Serves 2 Steaming time 16-18 minutes
Ingredients
4 large new potatoes, thickly sliced
Olive oil for brushing
400 g Atlantic salmon fillets
2 tablespoons fresh lemon juice freshly
ground black pepper to taste
350 g asparagus, trimmed
¼cup mayonnaise
½tablespoon lemon juice, extra
1 teaspoons wholegrain mustard
Method
1. Brush the potatoes with oil. Arrange in the
tray. Brush each salmon llet with lemon juice,
sprinkle with pepper and arrange side by side
in the tray.
2. Select Seafood, set timer to 10 to 12 minutes
depending on the thickness of the llets and
press Start.
3. Remove the potatoes and salmon. Cover
to keep warm and set aside. Arrange the
asparagus in single layers on tray. Secure lid.
Select Vegetable, adjust timer to 6 minutes and
press Start.
4. Place the mayonnaise, lemon juice and
mustard in a small jug. Whisk to combine.
Serve the potatoes, salmon and asparagus in a
stack in that order, drizzled with dressing.
12 13

Maple Cinnamon Oatmeal
In less than an hour, you’ll have a healthy
breakfast prepared for the rest of the week.
Makes 4 cups
1 cup steel-cut oats
1⁄3cup raisins or any other dried fruit
(for larger dried fruit varieties,
chop into small, bite-size pieces)
1 cinnamon stick
1 tablespoon pure maple syrup
1 to 2 pinches salt
Pinch ground nutmeg
2 cups water
Method
1. Put all of the ingredients into a 22x7 cm loaf
pan. Cover with foil and place on tray inside
the steamer. Secure lid.
2. Select Manual, set timer for 45 minutes and
press Start. Once timer expires, allow oats to
rest in steamer for an additional 5 minutes.
3. Carefully remove steamer lid and foil from the
pan. Remove cinnamon stick, stir and serve
immediately.
Devilled Eggs
The timer makes it easier than you’d ever imagine
to make perfect hard-boiled eggs.
Makes 24 servings
12 large eggs
½cup mayonnaise
1½teaspoons Dijon-style mustard
1½teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons capers, drained
¾teaspoon salt
¼freshly ground pepper
Paprika for garnish
Method
1. Put eggs onto the tray inside the steamer.
Secure lid.
2. Select Manual, set timer to 14 minutes and
press Start. Once timer expires, immediately
transfer eggs to a large bowl lled with ice
water to stop the cooking process.
3. Once eggs are cool, peel and carefully slice in
half lengthwise.
4. Remove yolks and put into the work bowl of a
Cuisinart®Food Processor tted with the metal
chopping blade. Process until smooth.
5. Pulse in the remaining ingredients and process
again until smooth. Taste and adjust seasoning
as desired.
6. Spoon or pipe the yolk lling into the center of
each egg white. Sprinkle with paprika before
serving.
Chicken and Ginger
Dumplings
Ginger is the star in this lighter alternative to the
traditional pork dumpling.
Makes 48 dumplings
350 gr minced chicken or turkey
3tablespoons fresh chopped ginger
(about a 5 cm piece)
2 tablespoons chopped spring onion
1 tablespoon fresh chopped coriander
1 tablespoon soy sauce (reduced sodium)
2 teaspoons sesame oil
½teaspoon rice vinegar
Water and cornflour for sealing
dumplings
48 wonton wrappers
Nonstick cooking spray
Method
1. In a medium mixing bowl, combine the
chicken, ginger, onion, coriander, soy sauce,
sesame oil and vinegar. Mix well with hands or
a spoon.
2. Prepare a large, clean and at work surface
equipped with two small bowls, one with water
and the other with cornour and a pastry
brush.
3. Sprinkle the work surface with cornour and
arrange wonton wrappers in rows on the
work surface (starting with 2 rows of 3). Put 1
teaspoon of lling in the center of each wrapper.
Brush the edges of each wrapper with water
and then fold the wrapper in half, sealing in the
lling and also sealing together the damp edges.
Pull the edges on the long side of the triangle
together and seal. Continue with remaining lling
14

and wrappers. Toss the dumplings very lightly
with cornour as they sit.
4. Lightly coat the tray with nonstick cooking
spray. Arrange half of the dumplings on the
tray inside the steamer. Secure lid.
5. Select Manual, set timer for 10 minutes and
press Start. Once timer expires, remove and
repeat with the second batch of dumplings.
6. Serve dumplings with a soy dipping sauce,
such as the Asian Dipping Sauce on page 22.
Steamed Artichokes
Artichokes are a sure sign of spring.
Simply steamed, they are delicious with our
recipes for Bagna Cauda or a Creamy Herb Mayo
for dipping. Try one or both sauces for a
memorable rst course.
Makes 4 servings
4 large globe artichokes
Method
1. Trim artichokes to t the steamer by rst
cutting off the stems so the artichokes can
sit upright on the tray. Then trim 3-5cm off the
top of the artichoke so the lid can be secured.
Remove rough outer leaves and snip any
remaining sharp tips with scissors.
2.
Once all the artichokes are trimmed, put them
on the tray inside the steamer. Secure lid.
Select Vegetable, adjust timer to 40 minutes and
press Start. Once time expires, test one
artichoke leaf to conrm it is tender. For extra-large
artichokes, an extra 5 minutes might be necessary.
3. Serve artichokes immediately with melted
butter or the following dips: Bagna Cauda and
Creamy Herb Mayo. Once all leaves have been
removed, scrape the fuzzy choke and discard
to eat the heart.
Greek Stuffed Cabbage
Leaves with Egg-Lemon
Sauce
These Greek-style cabbage leaves stay perfectly
intact when cooked in the steamer. Plus, no
need to fuss over how much liquid to add to the
cooking pot, like in the traditional method made
on the stove.
Makes about 18 stuffed cabbage leaves
Makes about 1 cup of sauce
Stuffed Cabbage:
1 small head cabbage, about 500g
trimmed to fit inside the cooking pot
2 tablespoons olive oil, divided
1small bunch spring onions, trimmed and
thinly sliced (about 5 spring onions)
1 cup rice, uncooked
½cup water
1¼teaspoon salt, divided
¼teaspoon pepper, divided
½cup fresh dill, chopped, plus more
for garnish
250 gr minced lamb (or any other minced
meat of your choice)
2 tablespoons lemon juice
Egg-Lemon Sauce:
2 eggs
2 tablespoons freshly squeezed
lemon juice
¼teaspoon salt
2 teaspoons cornflour dissolved in
1 tablespoon of water
½cup reserved cooking broth, divided
Fresh dill optional
Method
1.
Put cabbage head into the steamer. Secure lid.
Select Vegetable, set timer for 10 minutes and
press Start. Once timer expires, remove cabbage
from steamer and set aside to slightly cool.
2. While cabbage is steaming, put 1 tablespoon
of the olive oil into a medium-sized frypan.
Heat over medium-high heat. Once the oil
is hot, add the spring onions and cook until
softened, about 2 minutes. Add rice and cook
until transparent, about 2 to 3 minutes. Add ½
cup water, ½teaspoon of the salt and a pinch
of the pepper; stir until the rice has completely
absorbed the water, about 4 to 5 minutes.
14 15

Remove rice mixture from heat and transfer to
a medium-sized bowl.
3. Add dill, ground lamb, lemon juice, remaining
olive oil, salt and pepper to the bowl with the
rice mixture. Stir to evenly combine.
4. Stuff the cabbage leaves by rst removing one
cabbage leaf from the cabbage head. Put it on
a clean surface with the ribs facing up. Use a
paring knife to remove the leaf’s core by cutting
an upside down “V” into the bottom of the leaf.
5. Put 2 tablespoons of the rice and meat mixture
into the center of the leaf. Gently fold up the
bottom of the leaf so that it covers half of the
mixture. Fold the right part of the leaf inward
and over the mixture; repeat with the left side
of the leaf. Using your thumb, roll the leaf with
the rice and meat mixture upward so that the
leaf seals and the seam faces down. Transfer
to the tray inside the steamer. Repeat with the
remaining leaves and mixture. Secure lid.
6. Select Manual, set timer for 1 hour and press Start.
7. Once timer expires, remove the tray with the
stuffed cabbage leaves from the steamer
and set aside. Pour 1 cup of the hot cooking
liquid from the bottom of the cooking pot into
a measuring cup. Discard the rest. Return the
steamer tray with the stuffed cabbage leaves to
the glass cooking pot. Select Keep Warm and
press Start.
8. While the stuffed cabbage leaves keep
warm, put the eggs, lemon juice and salt in a
double boiler. Whisk until very foamy, slightly
thickened and the temperature reaches
70ºC. Slowly whisk in ¼cup of the reserved
cooking liquid and cornour mixture; continue
whisking and cook until sauce is thickened,
about 1 minute. If sauce is too thick, add in
the remaining cooking liquid 1 tablespoon at a
time until desired consistency is achieved.
9. Serve sauce immediately spooned over the
stuffed cabbage leaves. If desired, garnish
with fresh dill.
Cantonese-Style
Steamed Barramundi
This sweet and spicy play on the traditional style
uses individual llets for easy preparation.
Makes 2 servings
2 teaspoons granulated sugar
¼cup plus 2 teaspoons mirin, divided
1 large garlic clove, finely chopped
13 cm piece of fresh ginger, peeled and
finely chopped
1 spring onion, thinly sliced
1chili pepper, thinly sliced
1baby bok choy, rinsed, cleaned and
quartered
2Barramundi fillets, about 200 gr each
¼cup grapeseed oil
2 teaspoons soy sauce, reduced sodium
1 teaspoon sesame oil
Lime wedges, coriander (optional for
garnish)
Method
1.
In a small bowl, stir together sugar, ¼cup of
mirin, garlic, ginger, onion and pepper. Set aside.
2. Put the bok choy onto the tray inside the
steamer. Secure lid. Select Vegetable, set
timer to 8 minutes and press Start. When timer
expires, divide bok choy evenly between two
serving plates.
3. Rinse the Barramundi llets and place onto
the tray inside the steamer. Drizzle each
with a teaspoon of the remaining mirin and
replace lid. Select Seafood, set timer to 10
to 12 minutes depending on the thickness of
the llets and press Start. While the sh is
cooking, put the grapeseed oil into a small
saucepan and place over medium-high heat.
Once oil is hot, add the reserved mirin mixture
and stir over heat until boiling.
4. When timer expires, remove Barramundi and
place each llet over the bed of bok choy on
prepared serving plates. Drizzle each with
1 teaspoon of soy sauce and ½teaspoon
sesame oil. Spoon the chili-ginger sauce
evenly over the sh on each plate.
5. Serve immediately. If desired, garnish with
coriander and a squeeze of lime.
16

Asian Chicken Salad
Vietnamese avors are the inspiration for this
fresh and avorful chicken salad.
Makes 5 cups
2 tablespoons fresh lime juice
1 tablespoon sriracha sauce
½teaspoon fish sauce
4 tablespoons grapeseed or vegetable oil
4cups steamed chicken*, cut into small
cubes
½cup julienne-cut carrot
(about 1 medium)
1cup julienne-cut red cabbage (about 1
small wedge from a medium head)
½cup fresh mint leaves, chopped
½cup fresh coriander leaves, chopped
*See steaming guide on page 8 for directions.
Method
1. Put the lime juice, sriracha, sh sauce and oil
together into a large mixing bowl and stir.
2. Stir together the chicken, carrot, cabbage, mint
and coriander. Toss to thoroughly combine.
3. Taste and adjust seasoning as desired.
Easy Mussels
In just minutes, you’ll have the taste of the sea
right on your countertop.
Makes 4 to 6 servings
1 garlic clove, thinly sliced
1 shallot, thinly sliced
¼cup dry white wine
1 tablespoon unsalted butter
1 sprig fresh thyme
900 g fresh mussels, rinsed well and debearded
Method
1. Put the garlic, shallot, wine, butter, thyme and
mussels directly into the steamer without the
tray. Secure lid. Select Seafood, set timer to 9
minutes and press Start.
2. Once all the mussels have opened and the
timer expires, serve in shallow bowls with
plenty of crusty bread on the side. Discard any
mussels that have not opened.
Indoor Clambake
Take the beach party inside with this easy,
but impressive dish.
Makes 4 servings
1 tablespoon olive oil
2 shallots, sliced
4 garlic cloves, crushed
4 sprigs thyme
½teaspoon salt
¼teaspoon freshly ground black pepper
10 small red potatoes
2 lobster tails
12 littleneck clams, scrubbed
2 ears corn, cut into 5 cm pieces
½small fennel bulb, sliced
½cup white wine
500 gr mussels, scrubbed and
debearded
½tablespoon finely chopped parsley
Method
1. Put the oil, shallots, garlic, thyme, salt, pepper
and potatoes into the steamer without the tray.
Secure lid. Select Seafood, set timer to 20
minutes and press Start.
2. After 10 minutes, press Pause and add the
lobster, clams, corn, fennel and white wine.
Replace lid and then press Pause again to
resume cooking. After an additional 4 minutes,
press Pause and add the mussels. Press
Pause again to resume cooking.
3.
Once all the clams and mussels have opened and
the timer expires, divide clambake into two serving
dishes and garnish with the chopped parsley.
Chilli Crab
Serves 4 Steaming time 8-10 minutes
Ingredients
4 medium uncooked blue swimmer crabs
2 teaspoons peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 small red chillies, trimmed, seeded,
finely chopped
2 teaspoons fish sauce
1 ½tablespoons tomato sauce
1 ½tablespoons chilli sauce
16 17

1 ½tablespoons brown sugar
½cup fish stock
½cup water
1 ½tablespoons chopped fresh coriander
leaves
Method
1. Place the crabs on a chopping board. Holding
rmly, slide a sharp knife under top of the shell
at the back. Lever off the shell. Remove and
discard the gills and mustard-coloured innards.
Rinse the crab body under cold running water.
Quarter the crab and remove the claws. Crack
both sections of the claws using a meat mallet
or heavy object.
2. Heat the oil in a frying pan, add the garlic,
ginger and chilli, stir over medium heat for 1-2
minutes. Add the combined sh sauce, tomato
sauce, chilli sauce, sugar, sh stock and water,
bring to the boil. Boil, stirring constantly, for 5
minutes.
3.
Arrange the crabs on tray. Secure lid. Select
Seafood, set timer to 8 minutes and press Start
4. Transfer the crab to a large serving bowl. Pour
over the chilli sauce mixture. Toss to coat the
crab. Sprinkle with coriander and serve.
Dilly Potato Salad
Olive oil replaces mayonnaise to lighten up
this requisite picnic dish.
Makes 5 cups
1 kg small red potatoes, cut into eighths
½cup packed fresh dill, chopped
1 spring onion, chopped (about ½cup)
2 tablespoons white wine vinegar
1⁄3cup extra virgin olive oil
½teaspoon Dijon-style mustard
2 teaspoons salt
½teaspoon freshly ground black pepper
Method
1. Put potatoes onto the tray inside the steamer.
Secure lid. Select Vegetable, set the timer to 15
minutes and press Start.
2. Once timer expires, test potatoes to conrm
they are cooked through. Toss in a medium
stainless bowl with the remaining ingredients.
3. Taste and adjust seasoning as desired.
Quinoa Tabbouleh Salad
The bright avors of lemon and herbs pair nicely
with the nuttiness of the quinoa.
Makes 6 cups
4 cups steamed quinoa*
½cup packed fresh parsley leaves,
chopped
½cup packed fresh mint leaves, chopped
2 cups cherry tomatoes, halved
1½cups cucumber, cut into 1 cm dice
(about ½cucumber)
1½teaspoons salt
½teaspoon freshly ground pepper
3 tablespoons fresh lemon juice
4 tablespoons extra virgin olive oil
*See steaming guide on page 10 for directions.
Method
1. Combine the quinoa, parsley, mint, cherry
tomatoes, cucumber, salt, pepper, lemon juice
and olive oil all together in a large bowl so
ingredients are thoroughly combined.
2. Taste and adjust seasoning as desired.
Barley, Leek, Capsicum and
Mushroom Pilaf
Serves 4 Steaming time 45 minutes
Ingredients
1 cup pearl barley
2 cups chicken stock
1 tablespoon oil
1 leek, sliced
1 clove garlic, crushed
1 small red capsicum, chopped coarsely
6 button mushrooms, sliced
½teaspoon dried marjoram
½teaspoon dried oregano
¼teaspoon dried thyme
Method
1. Rinse the barley under cold running water
until the water runs clear. Place the barley
and chicken stock Placed into ovenproof
vessel,tightly covered with lid or foil and placed
on steaming tray.
18

2. Heat oil in a frying pan, cook the leek and
garlic over medium heat for 2 minutes. Add
the capsicum and mushrooms, cook for 2-3
minutes or until the leek is soft and golden.
Transfer to the barley mixture, stir in the
marjoram, oregano and thyme.
3. Place on tray inside the steamer. Secure lid.
Select Manual, set timer for 45 minutes and
press Start. Once timer expires, allow pilaf to
rest in steamer for an additional 5 minutes.
White Bean Salad
Makes about 3 cups
2 cups steamed white beans*
½small red onion, finely chopped (about
1⁄3cup)
½medium red capsicum, finely chopped
(about 2⁄3cup)
½cup fresh parsley leaves, chopped
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
½teaspoon salt
Pinch freshly ground black pepper
1 to 2 pinches crushed red pepper (optional)
2 tablespoons goat cheese, crumbled
*See steaming guide on page 10 for directions.
Method
1. Put all of the ingredients, except for the goat
cheese, into a medium mixing bowl. Toss to
fully combine. Sprinkle with the goat cheese
and gently stir to combine.
2. Taste and adjust seasoning as desired.
Mocha Pots de Crème
The gentle heat of the steamer makes
cooking custards foolproof!
Makes 4 servings
1 cup thickened cream
1 cup whole milk
4 ounces dark chocolate chocolate,
roughly chopped
1 tablespoon instant coffee
4 large egg yolks
1⁄3cup sugar
1 tablespoon vanilla extract
Method
1. Put the cream and milk in a small saucepan set
over medium heat until hot and bubbly around
the edges.
2. Put the chopped chocolate and coffee into
a medium stainless steel bowl. Pour the hot
cream mixture over the chocolate and let sit for
1 to 2 minutes. Stir together until chocolate is
completely melted. Set aside.
3. Put the yolks, sugar and vanilla extract into a
bowl and whisk together until yolks are pale
yellow and thick.
4. While whisking the egg mixture continuously,
slowly pour in the chocolate mixture until fully
incorporated.
5. Strain the custard base through a ne mesh
strainer. Scoop off any foam and discard.
Divide evenly among four, small ramekins.
Cover each one with foil and arrange the
ramekins on the steaming tray in the steamer
and replace the lid. Select Manual, set timer for
25 minutes and press Start.
6. Once timer expires, allow the custards to
remain in the steamer for 1 additional minute.
Transfer the custards to a tray—they will be
jiggly in the center. Allow to cool to room
temperature. Refrigerate for at least 3 hours to
chill, or up to 2 days.
Raspberry and Chocolate
Chip Bread Pudding
A great make-ahead dessert from fridge to table
in less than an hour.
Makes 8 servings
6cups brioche cubes, about 250g loaf,
Cut into 3cm pieces
½cup chocolate chips
1 cup fresh raspberries
2 large eggs
¼cup granulated sugar
¾cup whole milk
¾cup thickened cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
18 19

Method
1. Put the bread cubes, chocolate chips and
raspberries into a large bowl.
2. Put the eggs and sugar into a mixing bowl and
whisk until light and frothy. Add the milk, heavy
cream and vanilla and continue to whisk until
well combined. Pour liquid mixture over the
bread, chocolate chips and raspberries. Gently
stir to fully coat. Cover with plastic and allow to
rest in the refrigerator for a minimum of 3 hours
and up to overnight.
3. Lightly coat a 22 x 12cm loaf pan with nonstick
cooking spray. Transfer the soaked bread
mixture to the pan. Cover with aluminum foil
that has also been sprayed with nonstick
cooking spray. Put the pan onto the tray inside
the steamer. Secure lid.
4. Select Manual, set timer to 1 hour and press
Start. Bread pudding is done when it is nicely
puffed and the internal temperature registers
70°C. Serve immediately with freshly whipped
cream.
Pears in Cranberry Syrup
Serves 4 Steaming time 25 minutes
Ingredients
4 medium pears, peeled with stalks intact
2 tablespoons fresh lemon juice
300 ml cranberry juice
2 teaspoons vanilla essence
2 tablespoons Cointreau liqueur
Method
1. Arrange the pears into an ovenproof vessel,
tightly covered with lid or foil and placed on
steaming tray.
2. Brush the pears with lemon juice. Add the
cranberry juice and vanilla.
3. Place tray inside the steamer. Secure lid.
Select Manual, set timer for 25 minutes and
press Start.
4. Transfer the pears to a serving dish, cover to
keep warm. Transfer the cranberry liquid to a
small pan. Boil, Uncovered , for 10-15 minutes
or until the mixture reduces by half. Stir in the
liqueur. Serve with the pears.
Cocktail Sauce
Here is the foundation for the classic seafood
dipping sauce. Make it your own by adding hot
sauce, freshly ground pepper or even freshly
grated horseradish.
Makes about 1 cup
1 cup chilli sauce
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
Method
1. Stir ingredients together in a small bowl. Serve
immediately or store covered in the refrigerator
until serving.
Hollandaise
This classic and decadent sauce pairs perfectly
with simple steamed vegetables and eggs. This
version, made in a blender, is also foolproof.
Makes 1 cup
½cup (8 tablespoons) unsalted butter
4 large egg yolks
¼teaspoon salt
Pinch ground mustard
Pinch freshly ground black pepper
1½tablespoons fresh lemon juice
1. Put the butter into a saucepan set over low
heat until butter is melted and reaches a slight
simmer.
2. While the butter is melting, put the remaining
ingredients into the blender jar. About a minute
before adding the butter, run the unit on Low
for about 30 seconds to combine.
3. With the blender still running on Low, carefully
remove the pour lid from the cover. Very slowly
drizzle the hot butter through the opening while
using a measuring cup or dish towel to shield
the opening to prevent any splatter. When
adding the butter, be careful not to add the
white milk solids that will be left on the bottom
of the pan.
4. Once all the butter has been added, check
hollandaise for consistency. Use a long,
skinny spatula to stir, as some yolk may have
accumulated in the well by the blade. If overall
consistency is too thick, blend in some hot
water, 1 tablespoon at a time, until desired
consistency is achieved.
20