Rice Perfect Deluxe 7
7 cup ‘Jar Style’ Rice Cooker with steamer
Instruction/Recipe Booklet
RC5600
Please read these instructions carefully
and retain for future reference.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR YOUR
SUNBEAM RICE PERFECT DELUXE.
• Do not put your face or hands over the
steam vent whilst cooking as you may scald
your skin.
• Do not use your rice cooker in confined
spaces.
• Remove the power cord before cleaning the
rice cooker.
• After cleaning ensure that the cord inlet area
is completely dry before using again.
• Do not operate the rice cooker on an
inclined surface. Use a flat level surface.
• Do not move or cover the rice cooker whilst
in operation. Unplug before moving.
• Do not immerse the heating vessel of the
rice cooker in water or any other liquid.
• Use your rice cooker at least 200mm away
from walls and curtains.
• Allow cooking bowl to cool before removing.
Sunbeam is very safety conscious when
designing and manufacturing consumer products, but
it is essential that the product user also exercise care
when using an electrical appliance. Listed below are
precautions which are essential for the safe use of an
electrical appliance:
• Read carefully and save all the instructions provided
with an appliance.
• Always turn the power off at the power outlet before
you insert or remove a plug. Remove
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over
the edge of a table or bench top or touch any hot
surface.
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension cord
unless this cord has been checked
• Do not operate any electrical appliance with a
damaged cord or after the appliance has been
damaged in any manner. If damage is suspected,
return the appliance to the nearest Sunbeam
Appointed Service Centre
for examination, repair or adjustment.
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• 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.
• For additional protection, Sunbeam recommend
the use of a residual current device (RCD) with a
tripping current not exceeding 30mA in the electrical
circuit supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate remote
control system.
• This appliance is intended to be used in household
and similar applications such as: staff kitchen areas
in shops, offices and other working environments;
farm houses; by clients in hotels, motels and other
residential type environments; bed and breakfast
type environments.
• Children should be supervised to ensure that they do
not play with the appliance.
• The temperature of accessible surfaces may be high
when the appliance is operating.
If you have any concerns regarding the performance and use of your appliance,
1
Ensure the above safety precautions are understood.
Features of your Rice Perfect
Deluxe 7
Removable steaming tray
Ideal for steaming fish and vegetables.
Removable for easy cleaning.
Non-stick Removable Cooking Pan
Lightweight pan distributes heat evenly for
perfectly cooked rice every time. The non-
stick pan is removable for easy cleaning.
Serving Spoon Holder
For convenient storage of spoon whilst rice is
cooking.
Safety Latch
Securely locks lid in place to seal in heat.
Heating Vessel
Keep Warm Light
Illuminates to indicate that your Rice Perfect
Deluxe 7 is in the KEEP WARM mode.
Keep Warm Function
Keeps your rice warm until you are ready to
serve it.
Cook Light
Illuminates to indicate that your Rice Perfect
Deluxe 7 is in the COOK mode.
Automatic Control
Depress the lever to commence the COOK
mode. The control automatically switches to
KEEP WARM mode when the rice is cooked.
2
Steam Vent
Allows steam to be released while cooking,
reducing condensation.
Sealed Locking Lid
‘Jar-Style’ rice cooker with a sealed locking
lid which traps the steam inside the vessel.
Condensation Collector
Collects excess steam droplets whilst
cooking, keeping your bench dry and clean.
Measuring Cup
Ensures accurate measuring of rice to
achieve perfect results every time.
Serving Spoon
Ideal for stirring and serving rice from the
rice cooker. The plastic will not scratch the
non-stick surface on the cooking pan.
Large 7 Cup Capacity
Prepare from 2 to 7 cups of uncooked rice at
any time. Produces 14+ cups of cooked rice.
3
Using your Rice Perfect Deluxe 7
1. Before using your Rice Perfect Deluxe 7
for the first time wash the cooking pan,
measuring cup and serving spoon in
warm soapy water. Rinse and dry
thoroughly.
8. Depress the automatic control lever to
“COOK” to begin the cooking cycle.
The “COOK” light will stay illuminated.
NOTE: DO NOT put your face or hands
over the steam vent while cooking.
Position the serving spoon holder to the
side of the heating vessel and
condensation collector below the lid
hinge. Refer to illustration on previous
page.
9. When cooking is complete, your Rice
Perfect Deluxe 7 will automatically switch
to “KEEP WARM” mode and the “KEEP
WARM” light will illuminate. DO NOT
open the lid until steaming has stopped.
2. Using the measuring cup provided,
measure out the required quantity of rice.
10.Allow rice to stand in the “KEEP WARM”
mode for 5-10 minutes (2-4 cups rice)
and 10-15 minutes (5-7 cups rice), with
the lid closed before serving. DO NOT use
metal utensils as these will scratch the
non-stick coating. Allow cooking pan to
cool before removing.
NOTE: 1 level cup measure = 180mls.
1 cup of uncooked rice = 2 cup
of cooked rice (approximately).
Min. quantity of uncooked rice = 2 cups
Max. quantity of uncooked rice = 7 cups
NOTE: If the lid is opened immediately
the condensation collector may overflow.
3. Using a sieve, wash rice thoroughly under
cold water before cooking. This removes
excess starch which helps to achieve
fluffier rice.
11.The “KEEP WARM” cycle will continue
until the power is switched off. If keeping
the rice warm, stir to release steam, then
close lid. Rice can be kept warm in the
Rice Perfect Deluxe 7 for up to 2 hours.
After 2 hours rice should be refrigerated
for storage, if required.
NOTE: A fine mesh sieve is the most
effective way to wash rice. Run water
through rice until the water runs clear not
milky.
4. Ensuring that the exterior of the cooking
pan is clean and dry, place it inside the
heating vessel.
NOTE: During operating – do not open the
lid as this may affect cooking results. Do
not interfere with the automatic control
lever. Do not keep less than 2 cups of
rice in the cooker for extended periods of
time on “KEEP WARM” mode as the rice
becomes dry and the quality will
deteriorate.
5. Place the washed rice in the removable
pan. Add cold water to the level indicated
on the inside of the removable pan. See
cooking charts on page 6.
6. Close the lid until the latch clicks and lid
is fully closed.
7. Insert the plug into a 230-240 volt power
outlet and turn the power on. (The
“COOK” light will illuminate).
4
Care and Cleaning
After using your Rice Perfect Deluxe 7, turn
the power off and remove the cord from the
power outlet.
DO NOT place any part of your Rice Perfect
Deluxe 7 in a dishwasher. The hot water
temperatures and harsh detergents may warp
or stain the parts.
The removable pan, condensation collector,
measuring cup, steaming tray, serving spoon
and holder should be washed in warm water
using a mild detergent. DO NOT use harsh
abrasives to clean the removable cooking pan
as these will damage the non-stick coating.
The interior and exterior of the cooking vessel
can be wiped over with a damp cloth.
CAUTION: Never use any chemical, steel wool,
harsh abrasive cleaners, thinners or chemical
dust cloths to clean any part of your Rice
Perfect Deluxe 7.
WARNING: Do not allow water to enter the
inside of the heating vessel as this may cause
electrocution.
CAUTION: Never immerse the heating vessel
in water.
5
Rice
WHITE RICE
CONVERSION TO
METRIC MEASURE
(uncooked rice Qty)
1
USING CUP PROVIDED
(uncooked rice Qty)
Fill to Water Level
Indicator
Approximate
Cooking Time
3
2
3
4
5
6
7
1 / cups (265g)
2
3
4
5
6
7
16 minutes
17 minutes
22 minutes
24 minutes
28 minutes
32 minutes
2 cups (400g)
2
3
2 / cups (530g)
1
3
3 / cups (665g)
4 cups (800g)
2
3
4 / cups (930g)
BROWN RICE
CONVERSION TO
METRIC MEASURE
(uncooked rice Qty)
1
USING CUP PROVIDED
(uncooked rice Qty)
Fill to Water Level
Indicator
Approximate
Cooking Time
3
2
3
4
5
6
7
1 / cups (265g)
2
3
4
5
6
7
23 minutes
31 minutes
35 minutes
37 minutes
39 minutes
44 minutes
2 cups (400g)
2
3
2 / cups (530g)
1
3
3 / cups (665g)
4 cups (800g)
2
3
4 / cups (930g)
Tips for cooking rice
– Results may vary depending on type of rice used.
– For fluffier rice, add a little extra water and for firmer rice, add a little less water.
– Should you happen to add too much extra water, the excess water may overflow during cooking.
Sometimes it is a good idea to cook the rice with the recommended quantity of water first and
then if the rice is still crunchy, a little extra water can be stirred through and the ‘COOK’ lever
activated again.
– Cup measure provided equals approximately 135g of rice. If you misplace the measuring cup
provided please refer to the quantities using a metric cup in the table(s) following. Please note
that cooking times may vary due to slight differences between the cup provided and a metric cup.
6
Recipes
NOTE: Ensure rice has been thoroughly
washed under cold water before cooking to
prevent rice grains from sticking to pan.
Tasty Rice Rissoles
2 tablespoons (40g) butter or margarine
(Makes approx 10)
1 onion, finely chopped
1
teaspoon curry powder
2
/
Coconut Rice
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 zucchini, grated
4 cups Jasmine rice
400ml (can) coconut cream or lite coconut
milk
600ml water
1 tbsp sugar (optional)
2 lime leaves (optional)
1 carrot, grated
1
cup finely chopped parsley
4
/
200g pumpkin, cooked and mashed
1
cup unprocessed bran
teaspoon ground sage
teaspoon ground cumin seeds
2
/
/
/
1
4
Place all ingredients in the removable pan
and mix well. Cook with lid on. Allow 10
minutes on warm function before serving.
1
4
2 eggs, lightly beaten
2 tablespoons mayonnaise
Approx. time 20 minutes.
1
cup peanut butter
4
/
breadcrumbs for coating
oil for shallow frying
Saffron Rice
1
/
Add teaspoon of saffron for every 2 cups of
4
water used to cook white rice. Add a little
pepper and salt to taste. Mix well.
1. Melt butter or margarine in a pan. Lightly
sauté onion and curry powder. Transfer to
a large bowl. Add rice, zucchini, carrot,
parsley, pumpkin, sage and cumin. Mix
well.
Savoury Rice
Use chicken or beef stock in place of water
to cook rice.
2. Combine eggs, mayonnaise and peanut
butter and mix well. Add rice and
vegetable mixture, combine all
ingredients.
Spicy Rice
Cook saffron rice as directed above.
1
/
When cooked, add
teaspoon curry powder,
2
1
/
1
/
3. Shape mixture into approximately 10
rissoles. Coat in breadcrumbs.
teaspoon chinese 5 spice powder and
2
2
cup sultanas, for every 2 cups of rice.
4. Heat oil in frypan on high heat.
Fry rissoles until golden brown.
Serve with salad.
7
Recipes continued
Fruit and Nut Rice
4 cups saffron rice, cooked in Rice Perfect
Deluxe 7
2 green onions, chopped
1 cup chopped dried apricots
(Serves 6-8)
3. Add rice and chopped egg to frypan.
Gently toss to combine. Add soy sauce
and mix thoroughly. Heat through before
serving.
Creamy Mushroom Risotto
(Serves 4)
1 cup chopped prunes
2 tablespoons olive oil
80g butter
1 onion, chopped finely
1 clove garlic, crushed
2 cups (metric) uncooked Arborio rice
1 cup dry white wine
1
cup sultanas
2
/
1 cup cashews
1. Toss green onions, fruit and nuts through
rice when Rice Cooker switches to “KEEP
WARM”. Allow to stand 10 minutes.
2. Serve as an accompaniment to curry or
spicy dishes.
1 litre chicken stock, hot
200g Swiss brown mushrooms, sliced
150g button mushrooms, sliced
Fried Rice
1 tablespoon (20g) butter or oil
3 eggs, lightly beaten
(Serves 6-8)
1
cup grated parmesan
cup chopped fresh parsley
Freshly ground black pepper
2
/
/
1
4
1 clove garlic, peeled and finely chopped
1. In a large frying pan heat half the oil and
butter; add onions and garlic and cook
until the onions are tender. Add the rice
and stir through to coat the rice with the
onion mixture.
1
tablespoon grated fresh ginger
2
/
1 red capsicum, chopped into 1.5cm pieces
4 rashers bacon, roughly chopped
4 green onions, sliced
1 x 225g canned pineapple pieces, drained
1
2. Add the wine and cook, stirring, until most
of the liquid has absorbed. Transfer
mixture to the Rice Cooker cooking pan.
Add the hot chicken stock and stir
through. Making sure that the exterior of
the pan is dry; place into heating vessel.
cup frozen peas
2
/
4 cups white rice, cooked in Rice Perfect
Deluxe 7
1 tablespoon soy sauce
1. Melt butter or margarine in a frypan on
high heat. Add eggs to pan fry as for an
omelette. Remove from pan and roughly
chop.
3. Replace the lid.
4. Depress the automatic control lever to
“COOK”.
2. Lightly sauté garlic, ginger, capsicum and
bacon. Add green onions, pineapple and
peas and cook for approximately 2
minutes.
5. When cooking is complete, the lever will
automatically switch to the “KEEP WARM”
mode. Leave the rice in the cooker for 10
minutes at this stage. DO NOT REMOVE
LID.
8
Recipes continued
6. Meanwhile heat the remaining oil and
butter in a frying pan and cook, stirring
until the mushrooms are tender; drain any
excess liquid.
Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or margarine
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
7. After the rice has been in the “KEEP
WARM” mode for 10 minutes, open the
lid. Stir through the mushrooms, parmesan
and parsley. Season to taste with black
pepper.
250g dried apricots, roughly chopped
1
1
cups pine nuts, roughly chopped
2
/
2 tablespoons brandy
8. Serve immediately.
1. Heat butter or margarine in a pan and
lightly sauté onions.
Pilau
(Serves 6)
2. Combine with remaining ingredients.
1 tablespoon (20g) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
Place stuffing into cavity of turkey and
1
2
truss. Bake for approximately 2-2 /
hours, at 180°c.
2 cups uncooked white rice
1 x 440g canned corn kernels, drained
1 red capsicum, seeds removed and cut into
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
thin strips
1
2
cups (625ml) chicken or vegetable stock
2
/
Perfect Deluxe 7
1
cup crushed pineapple, well drained
3
/
1. Melt butter or margarine in a pan and
sauté onions until tender.
2 rashers bacon, rind removed and roughly
chopped
4 green onions, chopped
1 egg
2. Add green onions, rice, corn and
capsicum. Cook for 2-3 minutes, stirring
to coat rice.
1 teaspoon mixed herbs
3. Transfer rice mixture to Rice Perfect
Deluxe 7. Pour stock over rice.
1. Combine all ingredients. Place into cavity
of chicken and truss.
4. Cover and depress lever to “COOK”. Allow
to stand for 10 minutes. Serve hot.
2. Bake for approximately 1 hour and 20
minutes, or until cooked. Basté chicken
with juices throughout baking.
9
Recipes continued
Summer Rice Salad
(Serves 4)
Peachy Rice Crumble
(Serves 4-6)
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
2 cups white rice, cooked in Rice Perfect
Deluxe 7
1 x 450g canned pineapple pieces in natural
1 x 825g canned sliced peaches, drained
1
3
4
4
juice, reserving / cup juice for dressing
/ cup sultanas
1 carrot, grated
1 zucchini, sliced
1 cup orange juice
1
4
/ cup honey
1 small red capsicum, cut into 1.5cm pieces
1
2
/ cup cashews
Topping
1
2
/ cup sultanas
80g butter or margarine melted
1
2
/ cup wholemeal flour
Dressing
1 cup rolled oats
1
1
4
2
/ cup White wine vinegar
/ cup coconut
1
1
4
2
/ cup honey
/ cup brown sugar, firmly packed
1
1
4
4
/ cup pineapple juice
/ teaspoon cinnamon
1
4
2 tbsp grated ginger
/ teaspoon mixed spice
1
1
4
3
/ cup coriander leaf, chopped
/ cup slivered almonds
1. Place salad ingredients into large bowl.
Toss to combine.
1. Pre-heat oven to 180°C. Grease a 23cm
round oven proof dish.
2. Combine French dressing, sour cream,
pineapple juice and ginger.
2. Spread rice over base of prepared dish.
Arrange peaches and sultanas on top of
rice.
3. Pour dressing over salad and toss well.
Sprinkle with coriander to serve.
3. Combine orange juice and honey in a
saucepan. Gently heat, stirring until well
combined. Pour over rice and fruit.
4. Combine all topping ingredients. Spread
evenly over rice and fruit.
5. Bake for approximately 30 minutes. Serve
with custard or ice cream.
10
Recipes continued
Savoury Rice Triangles
(Makes approx. 18)
Rice Croquettes
(Serves 4)
2 teaspoons (10g) butter or margarine
1 onion, finely chopped
300g cooked white rice, cooked in
Rice Perfect Deluxe 7
1 clove garlic, finely chopped
2 ham steaks, finely chopped
2 cups brown rice, cooked in Rice Perfect
Deluxe 7
1 tablespoon softened butter
1
2
/ cup ricotta cheese
1 tablespoon parmesan cheese
1 egg
2 cups frozen mixed vegetables
150g tasty cheese, grated
2 teaspoons curry powder
Salt and pepper to taste
For frying:
2 eggs
1. Pre-heat oven to 230°C. Line baking trays
with baking paper.
3 tablespoons milk
1
2
1 / cups plain flour
2. Heat butter or margarine in a pan. Lightly
sauté onion, garlic and ham.
1
2
1 / cups bread crumbs
Oil for frying
3. Place in a large bowl and add remaining
ingredients. Mix well.
1. Using fingertips, combine rice and butter
in a bowl until the butter is mixed in.
4. Divide each sheet of puff pastry into 4
squares. Lightly brush edges with milk.
Place approximately 3 teaspoons of
mixture onto one half of pastry. Fold
pastry diagonally over filling to form a
triangle. Pinch edge firmly to seal.
2. Add the mashed ricotta cheese,
parmesan, egg, salt and pepper to taste.
Fold ingredients with a wooden spoon
until well combined.
3. Taking 2 tablespoons full of the mixture
in your hand, shape into croquettes,
resembling a small sausage.
5. Place triangle onto prepared baking trays.
Brush with a little milk. Bake for
approximately 15-20 minutes, or until
golden brown.
4. Lightly beat eggs and milk. Roll
croquettes in flour, then dip in egg
mixture and finally breadcrumbs.
NOTE: Alternatively, cut out rounds of
pastry with a large scone cutter to make
small pasties. These are ideal served as
an appetiser.
5. Heat oil in a frypan or wok and fry
croquettes until golden on all sides.
Serve hot with favourite dipping sauce
and salad.
11
Sushi
You will find it a pleasure to be able to make
your very own sushi with these simple steps.
You will need to use Japanese style sushi rice
which is a type of short grain rice and is
readily available at good supermarkets.
The cup measurement below is using the
cup measure provided with your Rice Perfect
Deluxe 7.
5. When cooking is complete, the lever will
automatically switch to the “KEEP
WARM” mode. Leave the rice in the
cooker for 10 minutes at this stage. DO
NOT REMOVE LID.
6. Combine sushi vinegar ingredients
together; mix well until the sugar
dissolves.
7. Spread the rice into a large flat bottomed
wooden or plastic bowl or container.
Using the rice spoon provided, gently
slice through the rice removing any
lumps; at the same time gradually pour
over sushi vinegar.
Sushi rice
3 cups sushi rice
3 cups water
Sushi Vinegar
1
3
/ cup rice vinegar
2
1
2 / tablespoons sugar
8. Use either an electric fan on low or a
hand fan; fan the rice until it is almost
cool. Continue to gently slice through the
rice but don’t stir as this will break up
the rice grains.
1
4
/ teaspoon salt
1. Place rice in a fine sieve and wash until
the water runs clear. Drain for at least 10
minutes.
9. Place a clean damp cloth over the rice to
prevent it from drying out while making
sushi. Rice should be used as soon as
possible.
2. Place rice in cooking pan. Add 3 cups of
water or fill water to number 3 on the
cooking bowl. Making sure that the
exterior of the pan is dry, place into
heating vessel.
10.Do not put rice in the refrigerator as it
will be too hard.
3. Replace the lid.
4. Depress the automatic control lever to
“COOK”.
Makes approximately 9 cups of cooked sushi
rice.
12
Making Sushi
Before you make sushi you will need to
purchase a bamboo mat for rolling your
sushi. For best result lightly dampen your
mat before using.
a 3cm strip at the top of the seaweed
uncovered. This will help seal the roll after
rolling.
4.If using wasabi paste, smear a very small
amount across the centre of the rice. Place
your choice of ingredients in a row over the
wasabi, making sure that the ingredients
go to both ends. Don’t overfill as the
sushi will be too difficult to roll. About 4-5
ingredients per roll is suitable.
6 sheets toasted seaweed (nori)
Small bowl of cold water with 2 teaspoons
rice vinegar
Ready make wasabi paste
Japanese soy sauce to serve
Selection of ingredients listed below for 6 large
rolls:
1cm strips sashimi grade tuna or salmon
Cooked prawns, shelled, deveined, halved
lengthways
5.Starting with the edge closest to you, pick
up the mat with your thumb and
forefingers and using your remaining
fingers hold the filling in place while you
start to roll away from you.
Cooked crabmeat
6.Roll forward gently but firmly. Moving the
bamboo mat out of the way as you roll. Dip
finger in water and slightly wet over the
uncovered seaweed. Finish rolling, lightly
press to shape. Unroll mat.
Pickled daikon, sliced thinly
Lebanese cucumbers, seeds removed sliced thinly
Avocado, sliced thinly
Green onions, sliced into strips lengthways
Snow pea sprouts
Japanese mayonnaise
Pink picked ginger
7.Place roll onto cutting board and using a
very sharp knife cut into eight pieces.
1.Place a sheet of seaweed, shiny side down
onto the dampened bamboo mat.
8.Repeat with remaining rice, seaweed and
fillings.
2.Dip your fingers into the water and scoop
9.Serve with extra wasabi and Japanese soy
sauce.
1
6
approximately / of the rice onto the centre
of the seaweed.
Makes 6 large rolls (48 pieces)
3.Gently spread the rice over the seaweed
without pushing down, leave approximately
Step 1
Step 2
Step 3
Step 4
13
Steaming Times
WATER LEVEL (metric cup measures)
TIME
1
2
/ cup (125ml)
10-15 minutes
15-20 minutes
20-25 minutes
30-35 minutes
1 cup (250ml)
1
2
1 / cups (375ml)
2 cups (500ml)
Note: Steamer will not start until the lid is locked and the lever is depressed, to commence the
cook mode.
14
Steaming Vegetables
For best results when steaming vegetables:
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be
slightly firm.
4. Frozen vegetables should be defrosted before steaming.
VEGETABLE
QUANTITY
MINIMUM
APPROXIMATE
COOKING TIME
(minutes)
WATER
(1 metric cup = 250ml)
1
2
Asparagus
Beans
Beetroot
Bok Choy
Broccoli
Brussel Sprouts
Butternut Pumpkin 250g cut into 3cm pcs
Cabbage
Carrots
Cauliflower
Corn on the cob
English Spinach
Snowpeas
Button squash
Peas
1 bunch (approx. 250g)
250g cut or whole
250g whole
250g
350g
250g
/
/
6-8
8-10
20-30
6-8
10
10
15-20
12
15-20
10
20-25
5
5-7
1
2
2
1
2
/
/
/
1
2
1
2
1
2
1 /
250g coarsley shredded
250g cut into 3cm pieces
250g
500g whole cob
250g trimmed
250g whole
1
1
1
2
/
1
1
2
/
/
/
/
1
2
1
2
250g whole
250g shelled
8-12
12-15
1
2
Potatoes
1.Chats
2.Red or White
3.Red or White
4.Sweet
1
2
500g whole
1 /
20-24
30-36
15-20
12-17
1
2
600g - 800g whole
500g 3cm pieces
500g 3cm pieces
2 /
1
2
1 /
1
1
2
Zucchini
250g sliced
/
8
FROZEN VEGETABLES
*Must be defrosted first.
1
12-16
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed
vegetables, peas.
15
Steaming Fish and Seafood
For best results when steaming fish and seafood:
1. Place fish in the steamer tray.
2. Add lemon wedges, herbs, spices and seasoning before steaming.
3. Add butter or oils after steaming if desired.
4. Fish is cooked when it flakes easily with a fork.
MINIMUM
WATER
(1 cup = 250ml)
APPROXIMATE
COOKING TIME SUGGESTIONS
(minutes)
TYPE
QUANTITY
Clams and pippies 500g
FISH
1
5-8
Steam until just open.
1.fillet
500g
1
1
12
Before cooking brush
2.steak
500g – 2cm thick
12-18
lightly with oil & season.
Mussels
500g in the shell
1
8-12
12
Steam until just open.
Steam until just pink.
Prawns (green)
500g medium in shell
1
Steaming Poultry
For best results when steaming poultry:
1. Select pieces of a similar size for even cooking.
2. Cook meat on a single layer.
3. Remove all fat and skin.
4. If you desire colour. Brown the pieces well in a non-stick frypan before steaming.
5. Steam until well done. Check by piercing the thickest part of the poultry. If the juices run
clear it is cooked through.
6. Cooking will vary depending on the size of the pieces.
16
Steaming Poultry
MINIMUM
APPROXIMATE
COOKING TIME SUGGESTIONS
(minutes)
TYPE
QUANTITY
WATER
(1 cup = 250ml)
1
2
Breast fillet
500g
1 /
12-14
Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
1
2
Pieces – bone in
500g (approx. 4)
1 /
15-25
Place the thickest part
towards the outside of the
basket. Brush with oil and
season first.
17
Notes
Notes
Notes
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
New Zealand
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Or call 1300 881 861
In New Zealand
Or call 0800 786 232
is a registered trademark.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright. Sunbeam Corporation Limited 2003.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
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