Toastmaster Steam Heat EST7 User manual

To contact us, please write to, call, or email:
Consumer Relations Department
PO Box 7366
Columbia MO 65205-7366 USA
1-800-233-9054
E-mail: [e-mail]
LIMITED ONE YEAR WARRANTY
Warranty Coverage: This product is warranted to be free from defects in materials or
workmanship for a period of one (1) year from the original purchase date. This product
warranty is extended only to the original consumer purchaser of the product and is not
transferable. For a period of one (1) year from the date of original purchase of the
product, our Repair Center will, at its option, either (1) repair the product or (2) replace
the product with a reconditioned comparable model. These remedies are the
purchaser's exclusive remedies under this warranty.
Warranty Service: To obtain warranty service, you must call our warranty service
number at 1-800-233-9054 for return instructions on how to deliver the product, in
either the original packaging or packaging affording an equal degree of protection to
the Repair Center specified below. You must enclose a copy of your sales receipt or
other proof of purchase to demonstrate eligibility for warranty coverage.
To return the appliance,ship to:
ATTN: Repair Center
708 South Missouri Street
Macon, MO 63552 USA
What Is Not Covered: This warranty does not cover damage resulting from misuse,
accident, commercial use, improper service or any other damage caused by anything
other than defects in material or workmanship during ordinary consumer use. This
warranty is invalid if the serial number has been altered or removed from the product.
This warranty is valid only in the United States and Canada.
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDENTAL OR
CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY
OR CONDITION ON THIS PRODUCT.
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT PROHIBITED BY
APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUDING, WITHOUT
LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MERCHANTABILITY AND
FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITEDIN
DURATION TO THE DURATION OF THIS WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or consequen-
tial damages, or allow limitations on how long an implied warranty lasts, so the above
limitations or exclusions may not apply to you. This warranty gives you specific legal
rights and you may have other rights under the laws of your jurisdiction.
For more information on our products, visit our website: www.maxim-toastmaster.com.
Made in China
Printed in China
05/06
EST7/EST7QVC/EST7 INF
Richard Simmons is a trademark of the Richard Simmons Living Trust.
© 2006 Richard Simmons, Inc. All Rights Reserved.
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Herbs, Spices and Seasonings
The art of using of herbs and spices in steaming offers you the
chance to make tasty gourmet dishes. Just add 1⁄4teaspoon of
seasoning from the Herb List and 1 teaspoon of water to the
Flavor Tray below the Steamer Bowl before you start steaming.
Pork: allspice, caraway, cinnamon, cloves, fennel, ginger,
marjoram, mustard, poultry seasoning, rosemary, sage,
and thyme.
Poultry: basil, chives, cinnamon, cloves, cumin, curry powder,
dill, marjoram, nutmeg, paprika, parsley, poultry seasoning,
rosemary, saffron, sage, savory, tarragon, thyme, and turmeric.
Seafood: allspice, cayenne, chervil, chives, cumin, curry, dill,
fennel, marjoram, mint, mustard, nutmeg, oregano, paprika,
parsley, saffron, sage, savory, tarragon, thyme, and turmeric.
Vegetables: allspice, basil, cayenne, chervil, chives, cinnamon,
cloves, cumin, curry powder, garlic, ginger, Italian seasoning,
marjoram, nutmeg, paprika, parsley, rosemary, sage, savory,
tarragon, and thyme.
Hi!
A long time a go I had a dream to steam. Now that dream has
come true with Steam Heat™. Never before has a steamer been
designed to do so much.
With my three individually controlled steaming compartments you
can steam anything from a snack or breakfast to a complete
dinner and dessert.
Steaming your food has benefits like no other form of cooking.
Meats and fish are moist and juicy, vegetables retain all their
vitamins and nutrients and desserts are full of flavor.
Steaming has always been one of my secrets to losing weight
and keeping it off. With a set of easy recipes for you to follow,
steaming will become your kitchen’s best friend.
Happy Steaming!
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1. Important Safeguards.........................................................1
2. Additional Important Safeguards........................................2
a. Polarized Plug................................................................4
b. Short Cord Instructions..................................................4
c. Plasticizer Warning.........................................................4
d. Electric Power................................................................4
3. Getting to know your Richard Simmons
Electronic Steamer..............................................................5
a. Before First Use.............................................................6
4. Operating Instructions........................................................7
a. Setting Up.......................................................................7
b. Steaming.........................................................................8
5. User Maintenance Instructions.........................................12
a. Care and Cleaning.......................................................12
b. Descaling.....................................................................13
c. Storing..........................................................................13
6. Hints and Tips..................................................................14
i. Rice and Grain..................................................14
ii. Vegetables.........................................................15
iii. Seafood............................................................15
iv. Eggs.................................................................15
7. Steaming Charts...............................................................16
a) Rice and Grain Steaming Chart..................................16
b) Vegetable Steaming Chart..........................................17
c) Seafood Steaming Chart.............................................18
d) Pre-cooked Meat and Poultry Steaming Chart...........18
e) Egg Steaming Chart....................................................19
f) Fruit Steaming Chart...................................................19
8. Recipes.............................................................................20
43
To make the Fat-Free Sauce or Fruit Salsa, combine all the
ingredients and refrigerate.
Makes 21⁄2cups of sauce.
Fat-Free Tartar Sauce Pineapple Salsa
Use with fish Use with poultry, fish or pork
2 cups fat-free mayonnaise 11⁄2cups diced fresh or
1⁄4cup fresh lemon juice canned pineapple, drained
2 tablespoon minced garlic 1 jalapeño chili pepper
1⁄2cup sweet pickle relish seeded and minced
1⁄2teaspoon salt 3⁄4cup cucumber, chopped
1⁄2teaspoon black pepper 1 teaspoon grated lime peel
2 tablespoon fresh lime juice
1⁄4cup minced cilantro
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42
Salmon Sauce Dill Sauce
Use with fish Use with poultry or fish
1⁄4cup I Can’t Believe It’s 1⁄4cup I Can’t Believe It’s Not
Not Butter® Not Butter®
3 tablespoons all-purpose flour 3 tablespoons
11⁄2cups skim milk all-purpose flour
2 tablespoons white wine 11⁄2cups skim milk
2 tablespoons tomato paste 2 tablespoons fresh dill
1⁄4teaspoon dried thyme pinch ground nutmeg
1 clove garlic, minced
1⁄4cup minced onion
For the Seafood Sauce or Hot Sauce combine all the ingredients
in a saucepan. Heat the sauce until warm, but not boiling.
Simmer for about 3 to 4 minutes. Serve warm.
Makes 1 to 11⁄2cups of sauce.
Seafood Sauce Hot Sauce
Use with fish or pork Use with fish or pork
1 cup catsup 1 cup chili sauce
3 tablespoons lemon juice 1⁄2cup beer
1⁄2tablespoon Splenda® 2 teaspoons
2 teaspoons prepared horseradish prepared mustard
1⁄2teaspoon Tabasco® 1⁄4teaspoon Tabasco®
pepper sauce pepper sauce
To make the Horseradish Mustard Mayonnaise or Chili Soy
Sauce, combine all the ingredients in a glass bowl
and refrigerate.
Makes 1⁄2cup of sauce.
Horseradish Mustard Mayonnaise Chili Soy Sauce
Use with fish Use with fish or vegetables
1⁄2cup fat-free mayonnaise 1 jalapeño chili pepper,
1 tablespoon prepared seeded and minced
horseradish sauce 1⁄4cup low-sodium soy sauce
1 tablespoon prepared mustard 2 tablespoons fish sauce
2 tablespoons fresh lemon juice 1 tablespoon fresh
lemon juice
1 teaspoon minced ginger
1 teaspoon Splenda®
1 tablespoon water
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.
3. To protect against electrical shock do not immerse cord,
plugs, or appliance 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 before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug
or after the appliance malfunctions or has been damaged in
any manner. Contact Consumer Service for examination,
repair or adjustment.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
12. To disconnect, turn any control to OFF, then remove plug
from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
For Household Use Only
1
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ADDITIONAL IMPORTANT SAFEGUARDS
1. A person who has not read and understood all operating and
safety instructions is not qualified to operate this appliance.
All users of this appliance must read and understand this
Owner’s Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately. Do not reach
into the water!
3. When using this appliance, provide adequate air space above
and on all sides for air circulation. Do not operate this
appliance while it is touching or near curtains, wall coverings,
clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance
unattended during use.
5. If this appliance begins to malfunction during use,
immediately unplug the cord. Do not use or attempt to repair
a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a
120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
8. Do not use the Food Steamer if the Drip Tray or Steamer
Base, or if any Steamer Bowl is cracked or damaged.
9. Make sure the Food Steamer is unplugged and the steaming
water has cooled before cleaning.
2
CAUTION HOT SURFACES: This appliance generates heat
and escaping steam during use. Proper precautions must
be taken to prevent the risk of burns, fires, or other injury
to persons or damage to property.
41
Rubs
Blend all ingredients together. Use to season tender cuts of
poultry, fish and pork before steaming.
Seasons 2 to 4 pounds of food, depending on personal taste.
Cajun Rub Southwestern Rub
Use on poultry, fish or pork Use on poultry, fish or pork
1 tablespoon dried basil leaves 11⁄2teaspoons chili powder
1 tablespoon dried oregano leaves 1 teaspoon garlic powder
1 teaspoon thyme leaves 1⁄2teaspoon dried
1 teaspoon ground allspice oregano, crushed
1 tablespoon paprika 1⁄2teaspoon ground cumin
2 teaspoons salt
Lemon-Rosemary Rub Hot Mustard Rub
Use with poultry, fish or pork Use on poultry
11⁄2teaspoons lemon peel, grated 2 tablespoons paprika
1 teaspoon dried rosemary leaves 1⁄2tablespoon Splenda®
1⁄4teaspoon thyme leaves brown sugar
2 cloves minced garlic 1⁄2teaspoon dry mustard
1⁄4teaspoon salt 2 teaspoons chili powder
1⁄4teaspoon black pepper 1⁄2teaspoon salt
1⁄4teaspoon black pepper
Sauces
Blend all ingredients together. Sauces can be spread on poultry,
fish, and pork before steaming, after steaming, or served on
the side.
For the Salmon Sauce or Dill Sauce, melt butter in a sauce pan
and dissolve the flour. Blend the remaining ingredients into the
flour mixture. Simmer on the stove 5 minutes over low heat
until thick.
Makes 1 to 11⁄2cups of sauce.
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