Norpro KRONA 619 User manual

624
Juicer/Steamer
/Cooker
Operating Instructions
& Recipe Guide
Each product in Norpro's KRONA® line of cookware and kitchen
accessories is crafted with commercial stainless steel. KRONA®
heavy gauge designs offer strength and durability.
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Page Content
Weights & Measures ...............................................................................................
Proper Handling & Care ..........................................................................................
Assembling for Use ..................................................................................................
Preparing for Juicemaking ......................................................................................
General Information .................................................................................................
Time & Yield Chart for Steamed Fruits .....................................................................
Juices, Punches, Cocktails, Pastes & Sauces .....................................................
Fruit Syrups ............................................................................................................
Steaming Information & Blanching Time Chart .......................................................
Steaming Puddings, Poultry, Meat & Fish .........................................................
Parts List ................................................................................................................
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
CONTENTS
Page #
2
4
4
5
6
7
8-13
13
14
15-18
19
3
2
WEIGHTS AND MEASURES
American
1 quart .........................................................
1 pint ...........................................................
1 cup ...........................................................
British
1 quart .........................................................
1 pint ...........................................................
1/2 pint ........................................................
1/4 pint (1 gill) .............................................
1 tablespoon ................................................
1 teaspoon ...................................................
American
1 quart .........................................................
1 pint ...........................................................
1/2 pint ........................................................
1/4 pint ........................................................
1 tablespoon ................................................
1 teaspoon ...................................................
Metric
1 liter ...........................................................
1/2 liter (500ml) ..........................................
1/4 liter (250ml) ..........................................
100 ml. ........................................................
British
1-1/2 pints plus 3 Tbsp. (32 fl. oz.)
3/4 pint plus 2 Tbsp. (16 fl. oz.)
1/2 pint minus 2 Tbsp. (8 fl. oz.)
American
2-1/2 pints
1- 1/4 pints
10 fl. oz. (1-1/4 cups)
5 fl. oz.
1 tablespoon
1/3 fl. oz.
Metric
.95 liter
473ml.
237ml.
118ml.
15ml.
5ml.
American
34 fl. oz.
17 fl. oz.
8.5 fl. oz.
3.38 fl. oz.
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Steamer/Juicer/Cooker #619 and #624
are similar models.
#619 has approximately 498 holes in the steamer insert.
#624 has approximately 312 holes in the steamer insert.

WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Fill water pot up to the water level mark (a slight ridge that encircles the top of the pan).
Wash the berries or fruit. Apples, crabapples, plums, and other pitted fruit may be left
whole, however, you can fit more in the insert and extract more juice from cut fruit.
Rhubarb should be cubed, but not peeled. Stems from fruit like cherries, currants, and
grapes need not be removed.
Attach drain tube with clamp in place.
Bring to a boil and set steamer and juice kettle on top.
Place fruit in the steamer. Layer fruit with sugar,
if a sweetened juice is desired for punch bases and
beverages. If using fruit for jellies do not add sugar.
Use 1/4 to 1 cup sugar per basketful of fruit
depending on the tartness of the fruit.
Always place lid on top.
PREPARING FOR JUICEMAKING
Steam fruit over continuously boiling water
for approximately 60 minutes or longer for
hard fruits (see chart). Don't let pan run dry.
The highest heat is not recommended as
pan will boil dry quickly.
For canning instructions, go to USDA Complete Guide to Home Canning.
They offer the most updated methods in safe canning.
5
4
The different parts of the juicer are easy to wash by hand.
Sudden temperature changes may cause rainbow color in the steel. This is a totally
harmless phenomenon that will disappear by itself.
Always wash the juicer after use to avoid any sediments caused by minerals in the water.
Remove the sediments from the pot by:
Boiling a mild detergent solution (1 Qt.) Brush the pot afterwards.
Boiling a vinegar solution (1 Qt.) Wash the pot with an alkaline detergent and rinse.
Cut a lemon in half and rub against the sediments.
ASSEMBLING FOR USE
Pour 4 to 4-1/2 quarts water in
the water pan.
Place juice container/spout pan on
water pot and check to make sure
plastic hose and clamp are
properly in place.
Place steamer insert on top of
juice container/spout pan.
Add berries or fruit, always place
lid on top.
Lid
11Qt/10.4L
Steamer
Insert
Rubber
Hose &
Clamp
8.5Qt/8L
Water Pan with
Encapsulated
Base
4Qt/3.8L
Juice
Container/
Spout Pan
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
PROPER HANDLING & CARE

*Please read instructions on pages 5 and 6 before using this juicer
Apples
Apricots, ripe*
Berries* soft, blueberries,
blackberries, red and black
currants, dew berries, elderberries,
gooseberries, huckleberries, raspberries,
strawberries
Chokecherries 60 minutes Yields 2-3 cups per quart
Cherries*, black or red 60 minutes Yields about 2 cups per quart, depending on
ripeness and juiciness.
Crabapples 1-1/2 to 2 hours Yields 3-4 quarts per 10 lbs. of fruit
(1 basketful, large juicer).
Cranberries 60 minutes Yields 1-1/2 to 2 cups per quart of berries
Grapes 60 minutes Yields 2-3 cups per quart, depending on
ripeness and juiciness.
Peaches* and** 60-90 minutes Yields 1 to 1-1/2 cups per lb.
Pears* and** 1-1/2 to 2 hours Yields 1 to 1-1/2 cups per lb.
Rhubarb* 1-1/2 to 2 hours Yields 1 to 1-1/2 cups per quart diced fruit
Plums* wild 60-90 minutes Yields 1-2 cups per lb.
Plums* blue 60-90 minutes Yields 1-2 cups per lb.
Tomatoes 60 minutes Yields 1-2 cups per lb.
TIME & YIELD CHART FOR STEAMED FRUITS
1-1/2 to 2 hours
1 to 1-1/2 hours
60-80 minutes
Yields approx. 3-4 quarts per 10 lbs. of fruit
Yields 1 to 1- 1/2 cups juice per lb./depending
on juiciness or ripeness of fruit.
Yields 2-3 cups per quart of most berries,
depending on natural juiciness and ripeness.
*Add 1/2 to 1 cup sugar per steamer insert of fruit, depending on your tastes, and if the juice will be
used as a beverage or punch base. To add sugar, layer fruit in steamer insert and sprinkle sugar
over the top.
**Pulp left in insert may be put through a food mill or pureed and used for jam. See recipes given
later in this booklet.
NOTE: Along with the juice extracted from the fruit, there is some condensation of water mixed in the
juice. There is more condensation with a lower, slower boiling and with longer cooking times. Juice
is extracted the quickest and with less condensation when water is kept rapidly boiling over high heat.
Beware of boiling the pan dry.
At high simmer
7
6
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
MULTIPURPOSE STEAMER
Steamed foods are becoming more and more popular because they are tastier and more
nutritious. When you cook foods in steam, you don't leach out vitamins and minerals into
cooking liquid.
You can cook a variety of vegetables at once, such as potatoes, carrots, parsnips, whole
cauliflower, etc., and each comes out perfectly done with its own distinctive flavor. In one
pot. In about 20 minutes! Saves time and energy.
Use it for steaming holiday puddings, making brown bread, cooking homemade sausages,
cooking Polish or Bratwurst, or other favorite sausages, corned beef, chicken, fish, and
shellfish, too. Vegetables can be steamed right along with the meats by adding them to the
pot during the last 20 minutes of cooking. (Imagine what you can do on a camping trip
with just one burner.)
RECIPES FOR JUICES & FRUITS
You'll find that juicemaking is a much more convenient, simple, cleaner process than it
ever used to be by the old jelly bag method. It is simple to make applesauce. Simply cut
up the apples and steam until soft, then put through a strainer or food mill to strain out
seeds and cores. Reheat with some of the juice that was extracted, or add juice back to
sauce and boil down until thickened, then seal in canning jars or freeze.
WHAT CAN YOU DO WITH JUICE?
To get started, we give recipes for juices, jellies, syrups, punches, fruit soups, puddings,
and other basic uses. You may wish to bottle unsweetened juice when the fruits are
abundant and make jellies later.
Juices may be used for winemaking. Follow directions in winemaking books and pamphlets
for the use of clear juice. Extract the juice from fruit for children to drink, then use the
remaining pulp to begin winemaking.
You can make all sorts of vegetable juices, too. Extra cabbage, onions, tomatoes, when in
season can be combined to make vegetable bouillons, and can be later used in soups,
stocks, sauces, etc. To make a pulpy juice, all you need to do is stir the vegetables in the
steamer insert periodically while you are steaming them. The remaining pulp makes an
excellent puree to be used in spaghetti sauces, thick soups, meat mixtures, or casseroles.

Spiced Apple Juice (For plain apple juice, omit spices)
10 pounds apples, hard, ripe, juicy variety 4 whole allspice
1 cup sugar (optional) omit if making jelly 2 cinnamon sticks
10 whole cloves
Wash the apples and remove leaves or other debris. Add half of apples to the Steamer
basket. Apples need not be cut up, however, you get more juice from cut fruit and you fit
more into the steamer insert, too. Sprinkle with sugar if used, add cloves, cinnamon, and
allspice. Top with second half of apples. Cover and steam over rapidly boiling water for
1-1/2 to 2 hours or until apples have turned into a tasteless, colorless mush. Extract juice
for immediate use or use for canning.
Apple Cranberry Punch
Combine 3 cups chilled spiced apple juice, 2 cups chilled cranberry juice and 1 quart chilled
ginger ale. Serve over ice cubes in punch cups and garnish with sliced orange.
Hot Apple Punch
Heat spiced apple punch. Top with a dab of butter and serve.
Apple Grape Punch
Make the above apple cranberry punch using grape juice in place of the cranberry juice.
Cherry Juice
10 pounds tart, sweet, red or black cherries
1 cup sugar (optional) omit if using for jelly
Wash cherries, removing any debris. Put into steamer insert. Sprinkle sugar over if used.
Cover and steam over high heat for 1 hour. Drain hot juice for immediate use or use
for canning.
Cherry Cocktail
Pour chilled cherry juice over ice cubes in cocktail glasses or punch cups. Add a drop of
lemon juice, if desired.
Cherry Fruit Soup
2 cups cherry juice
2 tablespoons cornstarch
Combine juice and cornstarch, add sugar if desired, Bring to a boil, stirring and cook until
thick and clear. Chill. Serve with whipped cream.
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
89
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Chokecherry Juice
10 pounds chokecherries
Wash and clean the cherries and place in the steamer insert. Steam for 1 hour over high
heat. Drain hot juice for immediate use or use for canning. Makes about 3-1/2 quarts,
depending on the juiciness of the berries.
Crabapple Juice
10 pounds crabapples
Wash crabapples and remove leaves and debris. Place in steamer insert. Cover and steam
over rapidly boiling water for 2 hours or until the pulp remaining in the insert is colorless
and almost tasteless. Be sure to keep water pot filled. Drain off juice for immediate use or
use for canning.
Cinnamon Cranberry Juice
6 pounds cranberries
2 sticks cinnamon
1 to 1-1/2 cups sugar (optional) do not add if using juice for jelly
Put the cranberries, cinnamon, and sugar into the steamer insert. Steam for 1 hour.
Drain hot juice for immediate use or use for canning.
Cranberry Apple Juice
Use a combination of cranberries and apples in place of all cranberries in the steamer
insert when making juice.
Cranberry Grape Juice
Use a combination of cranberries and grapes in place of all cranberries in the steamer
insert when making juice.
Finnish Cranberry Whip
1 cup boiling water
1-1/2 cups cranberry juice
1/4 cup cream of wheat (instant)
1/4 cup sugar
Mix boiling water and cranberry juice in saucepan and add cream of wheat, stirring. Cook at
low heat for 7 minutes; add sugar and cool, beating with a whisk until very light and fluffy.
Pour into serving bowls and refrigerate. Serve with cream to pour over.
Makes 6 servings.

13
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Tomato Bouillon and Tomato Paste
12 pounds fresh tomatoes, quartered
1 small bunch carrots, diced (about 1 pound)
4 onions, sliced
1 bunch celery, cut in 1 inch pieces
1 teaspoon salt
1 tablespoon sugar
Clean the vegetables, removing stems and ends, but it isn't necessary to peel tomatoes.
Layer vegetables into steamer insert. Steam over rapidly boiling water for 60 minutes. Stir
vegetables in steamer insert at the end of the steaming time to get some of the tomato pulp
and color into the juice for immediate use or use for canning. Makes about 4 quarts. Take
the pulp from the insert and press through a food mill. This makes an excellent paste to use
in recipes where you normally would use plain tomato paste, such as in spaghetti sauce,
etc. To use Tomato Bouillon, use in recipes where broth is needed. Or serve hot, and topped
with a pat of butter as a buttered broth. Or, chill and serve as you would tomato juice.
Applesauce
Fill steamer insert with fresh apples, preferably quartered. Place over rapidly boiling water
and steam for 3/4 to 1 hour or until apples are soft. Press apple pulp through a food mill or
strainer and add apple juice until sauce is the consistency you desire. Bring to a boil again
for immediate use or use for canning.
FRUIT SYRUPS
You can serve pancakes and waffles with gourmet flair, and impress all your guests when
you have on hand your own homemade fruit syrups for toppings. All juices, and even a
mixture of juices, make a successful syrup. It's a matter of experimentation and
imagination. Here is a basic fruit syrup that you can use. Chokecherries, wild cranberries
and wild plums are perfect for this syrup.
Basic Fruit Syrup
2 cups juice
1/2 cup white corn syrup
3 cups sugar
Put juice, syrup, and sugar into a large saucepan and bring to a boil. Boil for 15 minutes.
Let bubbles die down, skim, and pour into a container for immediate use or use for
canning. Makes about 4 jars or bottles, 1/2 pint size.
12
Pear Juice Cocktail
Pour pear juice over ice cubes in cocktail glasses. Add a dash of lemon or lime juice.
Pear juice is also delicious served for breakfast.
Pear Jam
Press pear pulp through a sieve or put through a food mill; measure; you should have
about 6 cups of pulp. Blend with the juice and grated rinds of 1 orange and 1 lemon.
Add 2 cinnamon sticks, 4 whole cloves, 1/2 teaspoon ground ginger and 5 cups of sugar.
Simmer over low heat, stirring, until candy thermometer reaches 215ºF. See USDA for
canning instructions.
Plum Juice
10 pounds plums, wild, blue, or prune plums
1 cup sugar (optional) omit if juice is to be used for jelly
Layer the cleaned plums, (it isn't necessary to pit and halve if the plums are little wild
ones) and sugar, if used, in steamer insert. Steam for 1 to 1-1/2 hours or until plums look
dry. Drain hot juice for immediate use or use for canning. Makes about 3 quarts juice.
Plum Juice Cocktail
Serve sweetened plum juice over ice cubes in cocktail glasses or punch cups, or serve
plum juice chilled as a breakfast beverage. The best beverage is made from prune plums,
rather than wild plums, unless wild plums are sweet and quite ripe.
Raspberry Juice
4 quarts fresh raspberries, cleaned
1-1/2 cups sugar
Layer two quarts of the raspberries in the perforated steamer. Sprinkle with half the sugar
and top with the remaining two quarts of berries. Sprinkle with second half of the sugar.
Cover and set over water pan filled to about 1-1/2 inches from the top; bring to a rapid
boil. Steam the berries for 45 minutes to 1 hour or until they look "faded". Extract the juice
for immediate use or use for canning. Makes 8 to 12 cups juice, depending on the
juiciness of the berries.
Raspberry Fruit Syrup
Blend 2 tablespoons cornstarch into 2 cups juice and bring to a quick boil, stirring.
Cook until thickened and clear. Serve with a dollop of whipped cream.
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.

WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
The bottom pan is filled with water as usual and vegetables placed in the steamer insert.
Steam over high heat and the vegetable will cook quickly. For instance, a head of
cauliflower, whole carrots, whole potatoes or parsnips will be tender in twenty minutes.
To check for tenderness pierce with a toothpick.
Most vegetables can be cooked in the steamer, and a combination may be cooked together
at one time. Try combining 3-4 kinds of root vegetables and a meat at the same time.
STEAMING VEGETABLES
STEAM BLANCHING VEGETABLES FOR FREEZING
Prior to freezing, blanching is neccessary to stop the enzyme action in produce. Enzyme
action brings about off flavors and nutritional losses. There are two methods of blanching;
boiling and steaming. Steam blanching takes about 1 minute longer. Most vegetables may
be steam blanched except for leafy ones such as spinach and kale, which must be boiled.
Vegetables that are watery like squash and sweet corn lose flavor if boiled, and it is best to
steam blanch them.
Select vegetables and cut into uniform pieces. Place them, not more than one pound, in
steamer insert. Put insert on pot when water is at a rolling boil, then cover and time. Shake
the insert once or twice to move vegetables around. When finished, immerse steamer
insert immediately into ice water to stop the cooking, drain well, seal, and freeze.
Asparagus, small to large stalks 2 inch lengths 3-5 minutes
Beans, Lima Shelled 3-5 minutes
Beans, shell, green Shelled 2 minutes
Beans, snap green or wax 1 inch length 4 minutes
Broccoli Wash, 1-1/2" diam. 5 minutes
Brussel sprouts Small - large 4-6 minutes
Cauliflower 1 inch pieces 4 minutes
Corn whole kernel Cut off kernels 5 minutes
after blanching
Corn-on-the-cob Husk, wash 8-11 minutes
Mushrooms Dip in 1 tsp lemon 3-5 minutes
juice and 1 pint water
Peas, green Remove from pod 2-1/2 to 3 minutes
Peppers, green or red Wash, deseed, dice 2 minutes
Squash, summer, winter Deseed & cut up 10 minutes
14 15
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Pumpkin Seeds
Remove fresh pumpkin seeds from pumpkin, clean, and wash. Place in steamer insert and
steam for 30 minutes. Spread seeds on cookie sheet and pour over enough vegetable oil
or melted butter to coat completely. Sprinkle with salt. Bake at 300ºF for 30 minutes.
Steamed Pumpkin - Recycling your Jack-O-Lantern
Wash and clean the pumpkin well, removing any wax or black spots. Cut into chunks and
place into steamer insert. Steam for 30 minutes or until tender. Put through food mill
which screens out the tough skin and presses just the flesh through. You may, if you
wish, peel the pumpkin first, then steam, and process the flesh in the blender.
Steamed Unground Wheat - (Making Bulgar)
Place 6 to 8 cups unground wheat in the steamer insert. Steam over gentle heat for 4
hours. Cool, then place wheat on cookie sheet and toast in 300ºF oven stirring
occasionally until browned, about 2 hours. Use as you would regular bulgur wheat.
STEAMING PUDDINGS
A favorite for holiday puddings, fruitcakes, and brown bread. Choose your favorite recipe
and prepare as usual, but place it in the steamer insert, steaming it the same length of time
as directed in your recipe.
Steamed English Pudding
1 cup sifted all purpose flour 2 cups ground suet
1 teaspoon each; baking soda, salt, and cinnamon 1 cup brown sugar
1/4 teaspoon nutmeg 3 eggs beaten
3/4 teaspoon mace 6 tablespoons currant jelly
1-1/2 cups each cut raisins and currants 1/4 cup fruit juice or brandy
3/4 cups each finely cut citron, 1-1/2 cups coarse soft bread crumbs
candied orange and lemon peel
3/4 cup chopped walnuts
Sift flour, baking soda, salt and spices together. Mix in raisins, currants, citron, orange and
lemon peel, walnuts and bread crumbs. Mix together suet, sugar, eggs, jelly and fruit juice
and blend into fruit mixture, stirring well. Pour into greased 2 quart mold. Steam over
continuously boiling water for 6 hours. Remove from mold, soak in brandy, wrap well and
age at least 4 weeks. Serve with Hard Sauce.
Hard Sauce
Cream 1/2 cup butter until soft and gradually beat in 1-1/2 cups sifted powdered sugar and
2 teaspoons vanilla until light and fluffy.

17
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
The steamer insert holds the meat above the water, allowing steam to surround all
surfaces of the meat for retention of flavor and even cooking. Steam meats with water at
a simmer as high temperatures toughen protein. Keep water at 185ºF. Do not salt meats.
Any meat you would normally braise, you can steam. You'll find that the process is so
much simpler you'll be tempted to steam foods more often than you ever did in the past.
Basic Steamed Chicken
1 stewing or roasting chicken, disjointed or left whole
Parsley and paprika
Place roasting chicken, washed and dried, in the steamer insert. Sprinkle with parsley
and paprika if desired. Cover and steam with water at a simmer for 2 to 2-1/2 hours or
until chicken is tender when pierced with a fork. About 1/2 hour before chicken is done,
add whole carrots, potatoes, broccoli or cauliflower to the pot. If vegetables don't test
done when chicken is done, simply remove chicken from the pot, turn up the heat and
steam for 5 to 10 minutes while you get the chicken ready for the table. Drippings from
the chicken will collect in the juice kettle, along with some condensed water. These may
be boiled down, seasoned and thickened to use as gravy.
Basic Steamed Fish
Fish is very tender fleshed and cooks quickly. If fish is more than 2 inches thick, cut in
half along the backbone or into slices (steaks) of uniform thickness. Place fish into
steamer, cover and steam for approx. 10 minutes or until fish flakes easily when probed
with a fork. Serve with lemon juice, fresh chopped parsley and melted butter.
Steamed Lobster, Crabs, or Crawfish
Wash fish thoroughly and place in steamer insert. Steam crawfish over high boil for
5 to 6 minutes, crabs for 8 to 10 minutes, and lobster for 10 to 12 minutes. Shellfish
continue to cook as they cool. Serve with lemon juice and melted butter.
Steamed Shrimps, Clams, and Mussels
Wash thoroughly and place in steamer insert. Do not remove shells; steam over boiling
water for 3 to 5 minutes or until shrimps are pink. Be careful not to overcook. Smaller
shrimps, clams and mussels will cook more quickly than large pieces; check to be sure
they are cooked before removing from heat. Remove from heat and take lid off.
STEAMING POULTRY, MEAT & FISH
16
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Steamed Carrot Pudding
1 cup all purpose flour
1 teaspoon each baking soda, cinnamon, nutmeg, and allspice
1/2 teaspoon each cloves and salt
1 cup each fine dry bread crumbs, brown sugar, finely shredded raw carrots, shredded
raw potatoes, ground raisins, chopped walnuts, and ground suet.
1 tablespoon dark molasses
2 eggs slightly beaten
Sift flour, measure and sift with baking soda, cinnamon, nutmeg, allspice, cloves and salt
into bowl. Stir in bread crumbs, sugar, carrots, potatoes, raisins, walnuts and suet until
blended and moist. Mix in molasses and eggs until blended. Turn into buttered 2 quart
pudding mold. Place on steamer insert and steam over continuously boiling water for 3
hours. Remove mold, cool for 10 minutes, remove from mold and serve hot, or wrap
when cold and freeze to store. Serve with Brown Sugar Sauce (see pg. 11 for sauce recipe).
Makes 8 servings.
Rhubarb Pudding
Mix 1/4 cup quick cooking tapioca, 2-1/2 cups rhubarb juice and a dash of salt. Let stand 5
minutes. Bring to a boil over medium heat, stirring often. Cool 20 minutes. Stir well. Serve
warm or cold with whipped cream or light cream to pour over. Makes 6 servings, 1/2 cup each.
Steamed Pumpkin Pudding
1/2 cup shortening 3/4 cup chopped pecans or walnuts
1 cup brown sugar, firmly packed 2 cups sifted all purpose flour
1/4 cup white sugar 1-1/2 teaspoons baking powder
1 teaspoon salt 1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice 3/4 cup canned or cooked and mashed pumpkin
1/2 teaspoon ginger 1/4 cup sour cream or light cream
2 eggs, beaten
Cream shortening with sugar, add salt, spice, ginger, and eggs; beat well. Stir in nuts. Sift
flour with baking powder and baking soda and add to creamed mixture alternately with
pumpkin and cream, mix well after each addition. Turn batter into a well greased 2-quart
mold and cover top tightly. Set mold in steamer insert. Steam over continuously boiling
water for 2 hours. Let stand for 5 minutes before removing from mold. Serve hot with cold
Whipped Cream Sauce (see pg. 11 for sauce recipe). Makes 10-12 servings.

19
Shipping and handling $4.00 within the continental U.S.A. $6.00 within Canada.
All other countries please contact: [email protected] for current shipping rates.
See diagrams on page 4 for reference to products parts.
Parts List
If unable to order online, please use our order form on
the back page of this manual.
Mail check or money order to:
NORPRO®
2215 Merrill Creek Parkway
Everett, WA 98203-5899
To order additional or replacement parts for your Steamer/Juicer/Cooker(s), see chart
below for part # and part cost. Visit us online to order parts at
consumer.norpro.com
Have parts shipped directly to you!
Most current info on all parts available!
Sorry, no part orders accepted by phone.
Prices subject to change without notice. All prices in U.S. Funds
Part # Description Cost
624WP Water Pan 79.00
624SP Spout Pan 79.00
624H Hose (fits both 619 and 624) 7.00
624C Clamp (fits both 619 and 624) 7.00
18
WARNING:
Do not let the pan run dry. The water level in the base pot must be checked regularly.
Refill water as needed.
Corned Beef and Cabbage
Prepare corned beef as directed for chicken, adding cabbage during the last half hour of
cooking. If desired, you may season the corned beef with 1 to 4 teaspoons caraway seeds.
Steamed Ham
Prepare ham the same as for the chicken, allowing 20 minutes per pound for a large ham,
30 minutes for a small one. Boil down drippings and make gravy from it, or save drippings
for adding to pea or bean soup.
Steamed Bratwurst, Potatoes, and Sauerkraut
1 pound bratwurst
4 medium sized potatoes, well scrubbed
1 pint sauerkraut
1 teaspoon caraway seed
Place bratwurst, potatoes, and sauerkraut in steamer insert. Place over boiling water,
cover and steam for 20 to 25 minutes or until the potatoes are tender when pierced with
a toothpick. Serve immediately with mustard and melted butter.
Homemade Sausage
5 pounds hamburger meat
2 tablespoons salt
1/2 teaspoon saltpeter (optional for reddish color)
2-1/2 teaspoons whole mustard seed
2-1/2 teaspoons coarsely ground black pepper
2-1/2 teaspoons garlic salt
1 teaspoon hickory smoke salt
Mix all ingredients well and refrigerate 8 to 12 hours for flavors to blend well. Shape into 4
rolls of uniform size and shape. Wrap each roll in aluminum foil and place in steamer insert.
Steam over vigorously boiling water for 1 hour and 15 minutes. Remove from steamer and
chill immediately. Slice thinly. Makes about 5 pounds sausage.