SunbeamメーカーST6650の使用説明書/サービス説明書
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Please read these instructions carefully and retain for future reference. V i t a S t e a m ™ Food Steamer Instruction Booklet ST6650.
Sunbeam’s Safety Precautions 1 Features of your VitaSteam 2 An introduction to Steam Cooking 4 Using your VitaSteam 4 For Best Results 5 Guide to the Instant Steam Function 6 Guide to Water Levels 6.
1 Sunbeam are 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.
1 2 3 6 Cup Capacity Rice Bowl The separate rice bowl cooks light and fluffy rice every time. 3 x 3 Litre Steaming Bowls Enables you to cook your entire meal using one appliance. Steam meat, poultry , seafood or fish in the lower tray , then add the upper trays to steam nutritious vegetables rice and even fruit.
1 2 3 1 2 3 3 Handy Steaming Guide Lid 6 cup rice bowl 3 litre steaming tray 3 litre steaming tray 3 litre steaming tray Removable drip tray Instant steam sleeve Power base 500ml minimal water level 1.
Congratulations on the purchase of your new Sunbeam VitaSteam Food Steamer . Y ou will now be able to enjoy the benefits and convenience of steam cooking. Steaming is one of the healthiest cooking methods available, as it requires no fats or oils. Steaming ensures that fruit and vegetables retain vitamins and minerals required for a balanced diet.
5 U si n g y o ur Vi t aS t ea m (c o nt i nu e d) F o r B e s t R e s u l t s 7. A bell will sound when the selected time has elapsed and the steamer will automatically switch off. Using oven mitts or a cloth, remove the lid by tilting it away from you to ensure steam is safely released without scalding.
The V itaSteam features an Instant Steam Function that will enable steam to be generated in as little as 30 seconds. For this feature to operate you must place the Instant Steam Sleeve in position.
7 The V itaSteam comes with three steaming trays – each 3 litres. The appliance can operate with two or three trays stacked on top of each other or with just one tray in position. T o enable the trays to stack properly , they need to be used in number order , with tray number one on the bottom.
Before cleaning your Sunbeam VitaSteam, ensure the power is turned off at the power outlet and the plug removed. W ash the rice bowl, steam tray , drip trays and the lid with a soft cloth in warm, soapy water , rinse and dry .
9 The following are some handy hints on how to steam vegetables: 1. Before steaming, wash the vegetables thoroughly . 2. Cut off stems and peel if desired. 3. Cut vegetable to the desired size (smaller pieces steam faster than larger ones). 4. T o retain the vegetables flavour and nutrients, steam until just tender , but still slightly firm.
VEGET ABLE QUANTITY APPROX. TIME IN MINUTES Potatoes 1. New 500gms, whole (approx. 8) 28 – 31 2. Red or White 500gms, whole (approx. 3) 38 – 42 3. Sweet 500gms, cut into 3cm pieces 26 – 29 Pumpk.
11 T o cook rice in the rice cooker bowl, the following are some handy hints: 1. W ash rice well under cold running water , using a fine sieve. 2. Place rice and wate r into the rice cooker bowl. 3. Cover with the lid and set the timer . 4. For firmer rice, slightly decrease the water specified in the rice cooker bowl.
The following are some handy hints on steaming your fish and seafood: 1. Place fish in the Steamer tray . 2. If fish or seafood is to be poached or cooked in a sauce, use the Rice Cooker bowl. 3. Add lemon wedges, herbs and seasoning before steaming, as desired.
13 T o steam chicken and poultry using your VitaSteam, the following are some handy hints: 1. Select pieces of poultry of similar size for even cooking. 2. Arrange poultry in a single layer , to facilitate even cooking. 3. Removal of fat and the removal of skin is recommended.
The following are some handy hints for cooking eggs in the VitaSteam: 1. The Steamer is ideal for boiling, poaching or scrambling eggs. 2. Using the Steamer tray , eggs may be cooked in the shell or cracked into individual size heatproof dishes. Each tray has 6 recesses to hold an egg each.
15 R e c i p e s Chicken & Cashew Wontons Makes: 26 2 tablespoons cashew nuts, toasted, finely chopped 200g lean chicken mince 1 garlic clove, crushed 1 / 3 cup soy sauce 1 tablespoon oyster sauce 26 fresh flour wonton wrappers 3 teaspoons sesame oil 1 small red chilli, thinly sliced 1.
Pork, Chestnut and Basil Dim Sims Makes: 26 500g lean pork mince 227g can water chestnuts, drained, finely chopped 1 cup breadcrumbs 1 egg, lightly beaten ½ cup sweet chilli sauce 2 tablespoons finely chopped fresh basil 1 garlic clove, crushed 2 tablespoons sesame seeds, toasted 1.
17 R ec i pe s (c o nt i nu e d) Steamed Asian Greens Serves: 4 1 bunch baby choy sum, trimmed, washed 1 bunch baby pak choy , trimmed, washed 2 tablespoons kecap manis* 2 teaspoons toasted sesame seeds 1. Separate leaves and stems and cut in half. 2.
Brown Rice Salad Serves: 4-6 2 corn cobs, husks removed 1 cup brown rice, rinsed 185g tin tuna, drained, flaked 2 stalks celery , chopped 150g cherry tomatoes, cut into quarters ¼ cup chopped fresh flat-leaf parsley ¼ cup lemon juice Salt and pepper , to taste 1.
19 R ec i pe s (c o nt i nu e d) Minted T abouli Salad Serves: 4 1 / 3 cup cracked wheat (burghel) 1 bunch chopped fresh flat-leaf parsley 1 / 3 cup finely chopped mint leaves ½ red onion, finely chopped 2 medium tomatoes, chopped 1 tablespoon extra virgin olive oil ¼ cup lemon juice Salt and pepper , to taste 1.
Steamed Fish with Potatoes and Snow Peas Serves: 4 4 x 100g washed potatoes 4 x 125g white fish fillets 150g snow peas, trimmed Warm Dressing 1 tablespoon olive oil 2 tablespoon butter 2 cloves garlic, crushed 4 green onions (shallots), thinly sliced 2 tablespoons lemon juice Salt and pepper , to taste Lemon wedges, to serve 1.
21 Moroccan Chicken and Cous Cous Serves: 4 1 ½ tablespoons olive oil 2 tablespoons lemon juice 2 teaspoons Cajun spice 600g chicken breast fillets 1 cup couscous 1 cup chicken stock ½ small red onion, thinly sliced 100g baby spinach leaves Salt and pepper , to taste Lemon wedges, to serve 1.
22 Cauliflower and Broccoli Bake Serves: 6 350g cauliflower , cut into florets 350g broccoli, cut into florets 40g butter 2 tablespoons plain flour 1 ½ cups milk 3 teaspoons Dijon mustard 1 cup grated tasty cheese Salt and pepper , to taste 1. Place cauliflower in one steamer basket.
23 Pears with Vanilla Bean Syrup Serves: 4 1 vanilla bean, halved lengthways 2 beurre bosc pears, peeled, halved ½ cup caster sugar ½ cup water 1. Remove core from pears. Remove seeds from vanilla bean using a sharp knife. 2. Combine sugar , water , vanilla bean and seeds in a small saucepan.
24 H e a d i n g N o t e s.
25 H e a d i n g N o t e s.
26 H e a d i n g N o t e s.
27 N o t e s.
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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 .
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 Visit www .sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www .sunbeam.co.nz Or call 0800 786 232 ‘Vi taSt eam’ is a tra dema rk of Su nbea m Corp orat ion.
デバイスSunbeam ST6650の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Sunbeam ST6650をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはSunbeam ST6650の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Sunbeam ST6650の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Sunbeam ST6650で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Sunbeam ST6650を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はSunbeam ST6650の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Sunbeam ST6650に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちSunbeam ST6650デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
