XJ Group XJ-92214/II User manual

Thank you for purchasing a Food Steamer and you will soon be creating a complete, flavourful,
healthy meal with steam heat!
Steaming retains the vitamins and minerals in foods that are often lost with other cooking
methods. Nutritious dishes are minutes away without added oil or fat. Steam fish and fowl,
vegetables, rice, and even quick breads with ease of preparation and clean-up. Entire meals can
be cooked in the large steamer bowl, without greasy pots and pans or burnt-on food to clean up
afterwards. And, with our “Instant Steam” technology, your Food Steamer will be producing steam
in less than a minute!
•Retains higher nutritive value than other cooking options.
•A healthier option to boiling food or cooking with butter and fats.
•Retains the colours and texture of food.
•Lower risk of overcooking food.
•Can be used for a variety of foods - vegetables, meats, seafood, rice, eggs, poultry, fruit,
pasta, etc.
•60 minutes timer selects the correct cooking time and shuts unit off when selected time is
reached.
•Multi-tier design uses up to 2 baskets at a time. Allows you to use a combination of
steaming and poaching trays to cook a single food or complete meals if desired.
•Unit shuts off when water level depleted for safety.
•400 Watts of power.
The following pages contain few simple recipes and guidelines for perfect steam cooking.
Practice with steaming vegetables and then move on to more sophisticated dishes. Use your
imagination to create exciting recipes with healthy steam heat!
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be observed
including the following:
Read all instructions, product labels and warnings before using your Food Steamer. Save
these instructions.
Do not touch hot surfaces. Use handles or knobs. Always use oven-mitts when handling hot
materials. Avoid hot steam rising from top of Steamer at all times when in use.
Do not reach over appliance while it is generating steam. Remove lid by lifting slowly away
from you.
Use long handled utensils.
Allow the Food Steamer to cool completely before washing or storing.
Allow the unit to cool before putting on or taking off parts.
When unit is not in use and before cleaning, unplug the Food Steamer from the electrical outlet.
To protect against risk of electrical shock, do not immerse the appliance, cord, or plug in water
or other liquids.
Close supervision is always necessary when this or any appliance is used by or near children.
Do not let children to play with this appliance.
Do not allow anything to rest on the power cord. Do not plug in cord where it may be walked on
or accidentally tripped over. Do not let cord hang over edge of table or counter, or touch hot
surfaces.
Do not operate this or any appliance with a frayed or damaged cord or plug or after the
appliance malfunctions or is dropped or has been damaged in any manner. Return appliance
to the place of purchase or to your licensed electrician for servicing or repairs.
Do not use outdoors.
Do not place on or near a hot gas or electric burner or in a heated oven or microwave.
Use extreme caution when moving the appliance if it contains hot water or any other hot liquids.
Do not operate appliance near walls or cabinets to prevent damage from steam.

Use the appliance on a level, stable work surface away from water.
Always use sufficient water for steaming time.
The use of accessory attachments not recommended by the appliance manufacturer may
cause injuries.
Do not use appliance for other than intended use.
To disconnect, turn any control to “off”, then remove plug from wall outlet.
Caution - To reduce risk of electric shock, cook only in removable container.
SAVE THESE INSTRUCTIONS
FOOD STEAMER COMPONENTS
a) The STEAMER LID made out of transparent plastic has
convenient side handles to avoid burning fingers when it is
removed. However, use caution when removing lid due to the
small steam vents in the top of the cover which constantly emit hot
steam when appliance is in use. Also be careful of the surge of
steam that will result when cover is lifted. Lift cover away from
person when opening.
Use oven mitts at all times when handling hot Steamer parts.
b) Two STAKABLE STEAM BOWLS made of transparent plastic,
comes in two different volume can be placed and staked on top of
the Steamer Base Unit.
c) The SEPARATOR RING that divides two steam bowls provide
stability and sealing when both bowls are used.
d) The STEAMER BASE UNIT holds water for steaming. Do not
use any other type of liquid other than water in the water reservoir.
e) The TIMER operates up to 60 minutes and shuts the unit OFF
when cooking time expires.
f) The INDICATOR RED LIGHT illuminates when Steamer unit is
ON.
FOR HOUSEHOLD USE ONLY
COOKING WITH YOUR FOOD STEAMER
1. Place the appliance on a stable, level surface away from walls and overhanging cupboards.
2. Pour cold tap water into Water Reservoir to Max level for foods requiring 13 to 60 minutes
steaming time, or Min level for food requiring less than 13 minutes. Min and Max levels are
indicated by raised lines in the Water Reservoir. Refer to Steaming Charts or Recipes for
recommended cooking times. If the appliance stops producing steam, or there is a noticeable
reduction in steam before food is ready, add extra water to the basin.
Note: Do not add any salt, pepper, seasonings, herbs, wine, stock or any liquid other than tap
water to the Water Reservoir.
3. Your appliance can be used in three ways:
Using Large Steaming Bowl alone - Place food in Steaming Bowl then position the Bowl on the
base.
Using two Steaming Bowls- Place the largest pieces of food with the longest cooking time in the
large bowl and position it on the base. Place the Separating ring on large bowl properly. Then
stake small bowl on top of the separator ring.
4. Cover with lid.
a
b
c
b
d
e
f

5. Plug into wall outlet. Do not operate the appliance without the Steaming Bowl and lid in place.
6. Set timer for the recommended time. The Indicator Red Light will light up. Steaming will begin
in less than a minute. Condensation during steaming is normal.
NOTE: The timer operates regardless of whether the unit is plugged into the electrical
outlet or not. Be sure the indicator light is on when setting the timer.
WARNING: During use do not touch the base, steamer bowls, or lid as they get very hot.
Always use oven mitts when handling the steamer.
7. When steaming is complete, the timer will turn the steamer OFF automatically.
8. When you have finished using the appliance, unplug from the wall socket and leave to cool
completely before removing any parts.
9. Do not use the cooker without water.
Useful Hints:
-For high altitude cooking, steaming times may need to be increased. Exact times vary by
location.
-Steaming times stated in the charts and recipes are only a guide. Times may vary depending
on the size of food pieces, spacing of the food in the Steamer Bowl, freshness of food, and
personal preference. As you become familiar with the Steamer, adjust cooking times.
-A single layer of food steams faster than several layers. Therefore, the cooking time for a
larger quantity of food will be increased. For example, 1 kg of broccoli florets will need longer
to steam than 500g.
-For best results, be sure pieces of food are similar in size. If pieces vary in size and layering is
required, place smaller pieces on top.
-Do not crowd food in the Steaming Bowl. Arrange the food with spaces between pieces to
allow for maximum steam flow.
-When steaming large quantities of food, remove lid about halfway through the steaming
process and turn pieces using a long handled utensil, protecting your hands from the steam
with oven mitts.
-Do not add salt and seasoning to the Steaming Bowl until after Cooking. This is to avoid
possible damage to the heating element located in the Water Reservoir.
-Never steam meat or poultry from frozen. Always thaw completely first.
-All the times stated in the ‘Steaming Charts and Recipes” are based on the use of cold water in
the Water Reservoir.
Using two Steaming bowls
-Always place the largest pieces of food with the longest Cooking time in the lower bowl.
-You may place a different food in the stacking and lower bowls, but as condensation will drip
from the stacking bowl be sure the flavours compliment each other.
-If steaming meat or poultry and vegetables, always place the meat or poultry in the lower bowl
so that juices from raw or partially cooked meat cannot drip onto other foods.
-Steaming times for food in the stacking bowl are usually slightly longer so allow an
extra 5 minutes.
-If foods with different cooking times are being steamed, start the food with the longest cooking
time in the lower bowl. Then when the remaining steaming time reaches that of food with the
shortest cooking time, carefully remove the lid with oven mitts and place the stacking basket on
top. Cover with lid and continue cooking.
Storage and Maintenance
-Allow appliances to cool completely before storing. Store Food Steamer in a dry location such
as on a table top or counter top, or in a cupboard shelf. Wind the electrical cord into a coil and
secure with a twist fastener.
-Other than the recommended cleaning no further user maintenance should be necessary.

Special Instructions
-This appliance has a short supply cord to reduce the risk resulting from becoming entangled in
or tripping over a long cord. Longer extension cords are available and may be used if care is
exercised in their use.
-If a longer extension cord is used, the marked electrical rating of the cord set or extension cord
should be at least as great as the electrical rating of the appliance. The cord should be
arranged so that it will not drape over the counter top or tabletop where it can be pulled on by
children or tripped over unintentionally.
De-scaling the Water Reservoir
-After 2-3 months of consistent usage, chemical deposits may build up in the Water Reservoir
and heating element inside your Food Steamer. This is a normal process and the build-up will
depend on the degree of water hardness in your area. It is essential the appliance is de-scaled
regularly to maintain steam production and extend the life of the unit.
-Fill the Water Reservoir to the Max level with approximately 3 cups of clear vinegar (not brown
vinegar). IMPORTANT: Do not use any other chemical or a proprietary de-scaling agent.
-Plug in a wall socket. Steamer bowl and lid should be in place during this procedure.
-Set timer for 20-25 minutes to begin steaming. WARNING: If vinegar begins to boil over the
edge of base, unplug the unit and switch the timer off. Reduce the quantity of vinegar slightly.
-When the unit stops after 20-25 minutes, unplug from the wall socket and allow cooling
completely before pouring out vinegars.
-Rinse the Water reservoir several times with cold water. Do not immerse the base in any liquid.
Clean other steamer parts as directed below.
TO CLEAN YOUR FOOD STEAMER
-Before its first use, be sure to clean all parts of the Food Steamer as directed below to ensure
cleanliness.
-NEVER IMMERSE THE BASE, CORD, OR PLUG IN WATER OR ANY OTHER LIOUID.
-Unplug at the wall socket and leave the appliance to cool completely before cleaning
-Do not clean any part of the unit with abrasive cleaners such as metal scouring pads, scouring
powders, or bleach.
-We recommend washing the Steamer Lid and Steamer Bowls in hot soapy water. Rinse and
dry thoroughly.
-Parts are NOT dishwasher safe.
-Empty the water basin and change the water after each use.
-Do not immerse the Water Reservoir in water. Fill it with warm, soapy water, then rinse
thoroughly. Wipe dry with a soft cloth.
Do’s and Don’ts
Don’t put frozen meat in the steamer - defrost first.
Don’t fill over the max mark or the water might overflow and cause damage to the element.
Don’t use foil or paper to line the baskets as you’ll block the steam holes.
Don’t use near or under shelves or plug sockets.
Don’t put it in reach of children.
Do wear mittens or oven gloves.
Do let it cool down before cleaning.
Do experiment with different foods as you’ll find it enjoyable to use and the taste is so different
from boiled food.

FOOD CHARTS
-Steam leafy green vegetables for the shortest possible time as they lose colour easily.
-Salt and season vegetables after steaming far best results.
-Frozen vegetables should not be thawed before steaming. Cooking time will vary from chart
below.
FOOD QUANTITY WATER LEVEL STEAMING TIME
Asparagus 450g Min 12 – 15 min
Broccoli 225g Min 08 – 11 min
Cabbage 225g Min 10 – 13 min
Sliced Carrots 225g Min 10 – 12 min
Cauliflower 1 head Min 13 – 16 min
Chicken Breasts 2 pieces Min 30 – 40 min
Clams 450g Min 10 – 15 min
Maize 3 ears Min 20 – 23 min
Crab 2 Min 40 – 45 min
Egg Hard-boiled 6 Min 15 – 25 min
Fish Fillets 225g Min 20 – 40 min
Peas 280g Min 15 – 17 min
Sliced Potatoes 225g Min 10 – 12 min
Sausages 5 Min 20 – 25 min
Prawns 450g Min 11 – 14 min
Dim Sims 450g Min 15 – 20 min
MEAT AND POULTRY
-Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat. Steam in Steam Bowl for
best results.
-Serve steamed meat and poultry with the sauce of your choice to flavour or marinate before
steaming.
-Thoroughly cook all food before serving. Pierce with a knife or skewer to check that the centre
is cooked and juices run clear.
-Sausage must be completely cooked before steaming.
-Use fresh herbs while steaming to add flavour.
FOOD TYPE QUANTITY WATER
LEVEL STEAMING TIME
Beef ½ inch slices of rump, sirloin
or fillet steak. ½ lb Min 8 – 10 min
Chicken Boneless breast 4 pieces
4 oz each Max 12 – 15 min
Drumsticks 4 pieces Max 20 – 25 min
Lamb Chops with or without bones 4 chops
(3/4 inch thick) Max 10 – 15 min
Loin cut into pieces 1 lb Max 10 – 15 min
Pork Tenderloin, fillet, loin steaks
or loin chops 1 lb or 4 pieces (1/2 inch thick) Min 5 – 10 min
Sausages Frankfurts 1 lb Min 11 – 13 min
Knockwurst 1 lb Max 16 – 18 min

FISH AND SEAFOOD
-Fish is done cooking when it is opaque and flakes easily with a fork.
-Frozen fish may be steamed without defrosting if separated before steaming and the cooking
time is extended.
-Add lemon wedges and herbs while steaming to improve flavour.
FOOD TYPE QUANTITY WATER
LEVEL STEAMING TIME
Fish, Fillets Sole
Cod, Haddock, Trout ½ lb ½ lb Min Min 9 – 13 min 5 – 10 min
Fish, ¾ inch
thick steaks Cod, Salmon 4 steaks Max 15 – 18 min
Clams Fresh
Layer shells for maximum steam
flow. Steaming is done when shells
are completely open.
1 lb Max 10 – 20 min
Lobster, Tails Fresh
Meat will be opaque when done.
Cook longer if necessary.
1 or 2 tails Max 16 – 19 min
Mussels Fresh
Steaming is done when shells
completely open.
1 lb Min 6 – 12 min
Oysters Fresh
Steaming is done when shells
completely open.
6 Max 10 – 16 min
Scallops Fresh
Stir halfway through steam time.
Meat opaque and flaky when done.
½ lb Min 10 – 13 min
Shrimps Fresh
Meat will be opaque when done.
Cook longer if necessary.
½ lb Max 10 – 15 min

R E C I P E S
DINNERS
TARRAGON CHICKEN BREASTS with
GREEN BEANS AND SLICED ALMONDS
4 oz. chicken breasts
2 cups fresh green beans
2 tablespoons chopped tarragon
¼ cup sliced almonds
1 cup cream of chicken soup*
Salt and pepper to taste
4 servings
Pour cream of chicken soup in a Bowl. Add chicken breasts sprinkled with tarragon. Arrange
cleaned green beans and almonds in Steamer Bowl around Stacking Bowl. Fill Water Reservoir
to Max Level. Cover and Steam for 20-25 minutes. Add salt and pepper to taste.
*Heavy cream can be substituted far cream of chicken soup if preferred.
Chicken in Lemon and Ginger Marinade.
The marinade:-
1 small piece of fresh ginger - chopped.
1 fresh clove of garlic - chopped.
Half a lemon.
1 tbsp dry sherry
1 tbsp oyster sauce
1 tbsp of soy sauce
1 tsp light brown sauce
4 skinless chicken breasts fillet
1 bag of fresh pasta
1 small knob of butter
Salt and pepper.
Mix the marinade ingredients in a bowl, add the chicken coat well and cover the bowl, refrigerate
for at least 30 minutes. Wrap the chicken fillets into individual foil parcels and put in the bottom
basket. Put the fresh pasta in the second basket and put the lid on. Steam for 20 to 25 minutes,
toss the pasta in the salt and pepper with a little butter and serve with the chicken.
TROUT FILLETS WITH VEGETABLES
4 trout fillets (6 oz. each)
½ cup raw green beans
4 slices lean bacon
¼ cup raw mushrooms, sliced
2 raw carrots, sliced
¼ cup butter or margarine
Salt and pepper to taste
4 servings
Wash and peel the vegetables, and cut them into 1 ¼ inch sticks. Butter 4 pieces of aluminium
foil and lay a slice of bacon, a trout fillet, and a quarter of the vegetables onto each one. Season
with salt and pepper, and add a small pat of butter to each before wrapping in foil. Fill Water
Reservoir to Max level. Place in Steaming Bowl, cover and steam for 15 minutes. Remove foil
before serving.
SALMON STEAKS WITH FENNEL

4 salmon steaks (5 oz. each)
2 tbsp. fennel seeds
¼ cup butter or margarine
Salt and pepper to taste
Lemon juice to taste
Season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the
Steaming Bowl. Fill Water Reservoir to Max level. Steam for 10 15 minutes. Separately melt the
butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Serve with
melted butter and lemon juice.
CREAMY SHRIMP AND RICE
1 cup uncooked white or wild rice
2 tbsp. sliced green onions
1 ¼ cup chicken broth
1 cup frozen cooked shrimp
1 ¾ cup cream of potato soup
2 tbsp. sliced almonds, toasted
½ cup shredded Swiss cheese
Salt and pepper
4 servings
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in a Bowl.
Stir well. Fill Water Reservoir to Max level. Steam for 60 minutes. Stir once while cooking.
Garnish with sliced almonds.
VEGETABLES VEGETABLES AU GRATIN
1 cup raw carrots
1 cup celery
¼ cup butter or margarine
¼ cup grated cheddar cheese
2 raw baking potatoes
Salt and pepper to taste
4 servings
Peel the vegetables and cut them into 1½ inch pieces. Place in Steaming Bowl. Fill Water
Reservoir to Max level. Steam for 15 minutes. Remove from Steaming Bowl. While still piping hot,
baste with butter or margarine then sprinkle with cheese. Add salt and pepper to taste.
FRENCH STYLE PEAS
2 cups frozen peas
2 tbsp. butter or margarine
1 large onion
1 tbsp. thyme
Salt and pepper to taste
4 servings
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place in
Steaming Bowl. Fill Water Reservoir to Max level. Steam for 15 minutes. Save the liquid from the
Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt and pepper to
taste.
CAULIFLOWER AND CHIVES

2 cups cauliflower florets
2 tbsp. chopped chives
1 cup cream
Salt and pepper to taste
4 servings
Place the cauliflower florets, cream, chives, and salt and pepper in a Bowl. Fill Water Reservoir to
Max level. Steam for 20 minutes. Stir once while cooking. Serve piping hot.
DESSERTS RICE PUDDING
½ cup fast cooking white rice
1 tbsp. vanilla extract
1 cup milk
Raisins (optional)
½ cup sugar
4 servings
Combine rice, milk, sugar, vanilla extract, and raisins in a Bowl. Fill Water Reservoir to Max level.
Steam for 35 minutes. Stir once while cooking.
PEARS IN CHOCOLATE SAUCE
4 whole pears
½ cup low calorie cream
Lemon half
½ cup chocolate morsels
4 servings
Peel the pears and rub them with lemon. Steam pears in Steamer Bowl for 15 minutes. Set aside
to cool in a bowl (covered with aluminium foil). Melt the chocolate. Uncover, and then add the
cream and steam for 2-3 minutes uncovered. Drizzle pears with chocolate sauce and serve.
STEWED APPLES WITH CINNAMON
4 apples
½ cup sugar
Cinnamon to taste
4 servings
Peel and core the apples. Cut them into quarters. Place the apples in the Steaming Bowl, and
sprinkle with cinnamon. Fill Water Reservoir to Max level. Steam for 20 minutes. Remove the
apples and mash them with a fork until blended. Stir in sugar and serve.
MOIST & DELICIOUS MOLASSESCAKE
2 cups flour
1 cup water
½ cup sugar
½ cup molasses
½ cup brown sugar
1 teaspoon baking soda
¼ cup butter or margarine
Combine flour, sugar, brown sugar and butter or margarine in a bowl. Set aside ½ cup mixture for
topping. Add water, molasses, and baking soda to large portion of crumb mixture. Pour into
greased and floured 8” x 4” loaf pan. Sprinkle with remaining crumb mixture. Cover pan with
aluminium foil to prevent water from entering. Be sure the foil creates a tight seal around the pan.
Fill Water Reservoir to Max level. Place pan in Steaming Bowl. Steam for 60 minutes.
COFFEECAKE

½ cup margarine
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
2 eggs
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla
Cinnamon to taste
Combine all ingredients except cinnamon in a bowl. Pour into greased and floured 8” x 4” loaf pan.
Sprinkle with cinnamon. Cover pan with aluminium foil to prevent water from entering. Be sure the
foil creates a tight seal around the pan. Fill Water Reservoir to Max level. Place pan in Steaming
Bowl. Steam for 60 minutes. Sprinkle with more cinnamon when finished.
BANANABREAD
1 ½ cup flour
2-3 ripe bananas mashed (1 cup)
¾ cup sugar
½ cup margarine
2 teaspoons baking powder
¼ cup milk
½ teaspoon baking soda
1 egg
½ teaspoon salt
Combine flour, sugar, baking powder, baking soda, and salt. Add bananas, margarine, milk and
egg. Pour into greased and floured 8” x 4” loaf pan. Cover pan with aluminium foil to prevent
water from entering. Be sure the foil creates a tight seal around the pan. Fill Water Reservoir to
Max level. Place pan in Steaming Bowl. Steam for 60 minutes.
Steamed Chocolate Pudding
150ml single cream
150ml milk
75g dark chocolate broken into pieces
2 medium eggs
Pinch of salt
1 tsp of vanilla essence
75g caster sugar
Heat the cream and milk in a pan but don’t let it boil. Remove from the heat and stir in the
chocolate and half the sugar, whisk the eggs with the salt, vanilla essence and remaining sugar.
Let the milk mixture cool before pouring over the eggs and sugar. Pour into a dish cover loosely
with foil and steam for 20 minutes until set.