e-Ware EW-92214B User manual

INSTRUCTIONS FOR USE
Steam Cooker
Model: EW-92214B
Voltage: 120V~60Hz
Wattage: 400W

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THIS PRODUCT IS ONLY FOR
HOUSEHOLD USE ONLY.
READ AND SAVE THESE SAFETY
INSTRUCTIONS BEFORE USE
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed,
including the following:
1. READ ALL INSTRUCTIONS!
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock and personal injury, do not immerse this appliance, including
cord and plug, in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool completely before putting
on or taking off parts, and before cleaning.
6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions
or has been damaged in any manner.
7. The use of accessory attachment is not recommended by the appliance manufacturer may result
in fire, electric shock or cause injury to persons.
8. Do not use outdoors.
9. Do not let cord hang over edge of support, or touch hot surfaces.
10. Do not place on or near a hot gas or electric burner or in a heated oven.
11. Do not use this appliance for other than its intended use as described in this manual.
12. Do not touch the steamer base until it has cooled.
13. Use extreme caution when moving an appliance containing hot oil or other hot liquids.
SAVE THESE INSTRUCTIONS
Polarized plug: To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet
only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact
a qualified electrician. Do not attempt to modify the plug in any way.

LID
STEAM BOWL
BASE
Steam Bowl:
Large 4 Qt. combined capacity. Clear, durable construction offers clear views and many uses, yet
dishwasher safe.
Lid: Clear, durable construction offers a clear view, dishwasher safe and designed with handles for
safe removal.
Rice Bowl: Multi-purpose 2 cup bowl makes the best rice, oatmeal and grains. Dishes prepared in
sauces, eggs, tamales and many other foods can be steamed using rice bowl. Dishwasher safe.
Base Unit: Serves as the water reservoir and has a 60 minute, adjustable timer with automatic
shutoff. Do not place in dishwasher!
BEFORE USING THE FIRST TIME
Carefully unpack each part and remove all packing material. Wash Lid, Rice Bowl and Steam Bowls
in warm soapy water, rinse and dry. Wipe Base with damp cloth and dry. DO NOT immerse Base in
water or other liquid.
Hints and Operating Instructions
● Do not operate your Steam Cooker without water. This could damage the appliance and void
your warranty.
● Do not use more water than indicated on inside of Base Unit.
● Do not substitute wine or other liquid(s) in place of water.
● Place food in Steam Bowl, add herbs or spices at end of cooking cycle.
● For large food loads or multiple dishes, use both Upper and Lower Steam Bowls, divide food
evenly. The lower bowl will generally cook faster than upper bowl, place larger foods or longer
cooking foods in the lower steam bowl. Use one steam bowl for smaller loads.
● Always use Lid on Steam Bowl.
● If both Steam Bowls are used, place Lower Steam Bowl on Base first, then Upper Steam Bowl
and Lid.
● Plug power cord into a standard 120 volt outlet. Indicator Light will be lit while timer is set. When
set time is done, light will turn OFF.
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● Turn Dial to set the number of minutes required to cook the food, based on the Cooking
Guidelines on following pages.
● When removing the Steam Bowl(s) use oven mitts to protect against burns from the hot steam.
CAUTION: Use extreme care when removing the Steam Bowl(s). Steam can cause serious
burns!
● When cooking is complete, turn dial to “0” and unplug the appliance.
● Water amount guide that is added to Base.:
Minimum - 1-1/2 Cup /350 mL - approx. 30 minutes cooking time
Maximum - 3 Cups / 700 mL - approx. 60 minutes cooking time
Care and Cleaning
● After your Steamer has cooled, unplug from outlet and remove Steamer Bowl(s) and set in
bowls and lid in warm soapy water.
● Remove excess water from Base Reservoir by tilting it over a sink.
● Wash Steam Bowl(s) and Lid in warm soapy water or place it in the dishwasher.
● CAUTION: Do not put Base Unit in the dishwasher.
● Do not use abrasive cleansers or steel wool to clean Lid or Steam Bowl(s), it will scratch the
clear plastic.
● NEVER IMMERSE THE BASE IN WATER. To clean, wipe outside of Base with a damp cloth
and dry. Do not use abrasive cleansers on exterior surface of Base.
● Dry with a clean towel or set parts aside to air dry.
● Never store your Steamer with water in the Reservoir., always empty reservoir and allow parts
to dry before storing.
● Always fill reservoir to minimum level before connecting to power supply.
EGGS
● Fresh eggs (no more than a week old) are best as the whites will remain close to the yolk for a
more round appearance. Use eggs at room temperature for best results. As eggs age, the
whites ‘thin out’. Eggs will no longer be tough because steaming provides a moist and gentle
method of cooking.
● Use Rice Bowl when cooking scrambled or poached eggs.
● For fluffier scrambled eggs, add 1 Tbs. water per egg and mix.
● To poach eggs, add 1 Tbs. vinegar to water in base to help egg whites congeal.
Variety No. of pieces Cooking time (minutes)
In shell, soft-cooked 1 to 6 10 - 15
In shell, hard-cooked 1 to 6 10 - 15
Scrambled 3 to 4 20 - 25
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RICE AND GAINS
● To enhance the flavors of Rice and Grains, use half consomme or broth and half water in the
Rice Dish. Never put anything but water in the Water Reservoir (base unit).
● Always fill reservoir to minimum level before connecting to power supply.
● There are many types of rice. Follow specific directions for variety used.
● Check if done and consistency of rice at minimum time specified in chart, while stirring rice at
same time.
● For softer rice, increase water in Rice Bowl (2 - 3 Tbs.) and increase cooking time
approximately 5 - 7 minutes. For more firm rice, reduce water and time by same amount.
● When checking or stirring rice be careful not to drip the condensate into the Rice Bowl, which
would degrade the flavor and quality of the steamed rice.
Combine in Rice Bowl
Rice / Grain Rice Water
Cooking time
(minutes)
Instant 3/4 Cup 1 Cup 15 - 20
Long Grain Mix:
- Regular (6 oz. pkg.) Mix 1-1/2 Cups 50 - 55
- Instant (6 1/2 oz. pkg.) Mix 1-3/4 Cups 17 - 22
Oatmeal 3/4 Cup 1 Cup 55 - 60
White:
- Long grain 3/4 Cup 1-1/4 Cups 50 - 55
- Regular 1 Cup 1 Cup 45 - 50
VEGETABLES
● Steaming will bring out the fresh flavor, color and texture of the vegetable. Steamed vegetables
are fat-free and low in calories. The nutrients are steamed into the vegetables and not cooked
out.
● Always fill reservoir to at least minimum level before connecting to power supply.
● Clean vegetables thoroughly. Remove stems, peel or chop if needed. Smaller pieces of food
steam more quickly than larger pieces.
● Frozen vegetables should not be thawed before steaming. Stir after steaming 10 - 12 minutes.
● Quantity, quality, freshness and size of foods will affect the steaming times. Adjust water
amounts and steaming time as desired.
Vegetable Amount/Weight Cooking time (minutes)
Artichokes, fresh 2 - 3 medium 35 - 40
Asparagus, spears 1 lb. 12 - 17

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Beans, green or wax 1/2 lb. 10 - 15
Broccoli, florets 1/2 lb. 10 - 15
Brussel Sprouts 1 lb. 18 - 23
Cabbage, wedges 1 lb. 15 - 20
Carrots 1/2 lb. 10 - 15
Cauliflower, florets 1/2 lb. 10 - 15
Corn on Cob 2 - 3 ears (shucked) 25 - 30
Onions small 1/2 lb. 20 - 25
Peas 1/2 lb. 10 - 15
Potatoes, whole red 1 lb. 40 - 45
Spinach 1/2 lb. 10 - 15
Squash, summer 1 lb. 15 - 20
Squash, winter 1 lb 20 - 25
Turnips, whole 1 lb. 20 - 25
Frozen Vegetables. 10 oz. pkg. 30 - 40
MEAT AND POULTRY
• Always fill reservoir to at least minimum level before connecting to power supply.
• Meat and Poultry that is steam cooked retains most of its moisture. If meat is less tender, steam
cooking will make it much more tender.
• To achieve a ‘browned’ look when steaming meats, add Paprika, browning sauce or any microwave
browning product.
• Season meat with herbs before steaming. DO NOT add salt as it will toughen the meat.
• If using Rice Bowl to prepare your meal, cover with plastic wrap to seal in extra moisture and flavor.
• Adjust steam times according to your preferences.
Meat & Poultry Amount/Weight Cooking time (minutes)
Beef:
- Chuck 1 lb. 30 - 35
- Corned 1 lb. 30 - 35
- Meatballs 1 lb. 25 - 30
- Stew Meat 1 lb. 25 - 30
Chicken:
- Boneless, cubed 1 lb. 20 - 25
- Pieces 1 lb. (2 to 3 pieces) 45 - 50
Lamb, cubed 1 lb. 25 - 30

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Pork, cubed 1 lb. 25 - 30
Pre-cooked Sau-
sage:
-Hot Dogs
- Italian
1 lb. 1 lb. 15 - 20 25 - 30
FISH AND SEAFOOD
• Always fill reservoir to at least minimum level before connecting to power supply.
• Before steaming, clean and prepare fresh seafood and fish.
• Poach fish in the Rice Bowl using water, broth or favorite seasoning.
• Fish is steamed to perfection if it flakes easily and becomes opaque.
• Most fish and seafood cook quickly. Steam in small amounts.
• Mussels, Clams and Oysters may open at different times. Check the shells to avoid over-cooking.
• Adjust steam times according to your preferences.
Fish / Seafood Amount/Weight Cooking time (minutes)
Clams, in shell 3/4 lb. 12 - 15
Crab:
- King crab, Legs 1/2 lb. 20 - 22
- Soft shell 5 to 8 pieces 10 - 12
Fish:
- Dressed 1/2 to 3/4 lb. 20 - 25
- Fillets 1 lb. 15 - 20
- Steaks 1 lb.; 1 inch thick 20 - 25
- Whole 1/2 to 3/4 lb. 20 - 25
Lobster
- Split 1 lb. 20 - 25
- Tails 2 to 4 pieces 15 - 20
- Whole 1 to 1-1/4 lb. 20 - 25
Mussels, in shell 3/4 lb. 12 - 15
Oysters, in shell 2 to 2-1/2 lbs. 15 - 20
Scallops:
- Bay, shucked 3/4 lb. 12 - 15
- Sea, shucked 3/4 lb. 15 - 20
Shrimp, in shell:
- Medium 3/4 lb. 12 - 15
- Large/Jumbo 3/4 lb. 15 - 18