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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 1
1
⁄2 teaspoons chili powder
1 tablespoon dried oregano leaves 1 teaspoon garlic powder
1 teaspoon thyme leaves
1
⁄2 teaspoon dried
1 teaspoon ground allspice oregano, crushed
1 tablespoon paprika
1
⁄2 teaspoon ground cumin
2 teaspoons salt
Lemon-Rosemary Rub Hot Mustard Rub
Use with poultry, fish or pork Use on poultry
1
1
⁄2 teaspoons lemon peel, grated 2 tablespoons paprika
1 teaspoon dried rosemary leaves
1
⁄2 tablespoon Splenda®
1
⁄4 teaspoon thyme leaves brown sugar
2 cloves minced garlic
1
⁄2 teaspoon dry mustard
1
⁄4 teaspoon salt 2 teaspoons chili powder
1
⁄4 teaspoon black pepper
1
⁄2 teaspoon salt
1
⁄4 teaspoon 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 1
1
⁄2 cups of sauce.
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 9