Rival CKRVSTLM20 Manual de usuario
CKRVSTLM20
Food Steamer
Olla para cocinar a vapor
Owner’s Guide
Guía del propietario
READ AND SAVE THESE INSTRUCTIONS
LEA Y GUARDE ESTE INSTRUCTIVO
134630
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions
should always be followed, including the following:
1. Do not touch hot surfaces. Use potholders when removing
cover or handling hot containers to avoid steam burns.
2. To protect against electrical shock, do not immerse cord,
plug or base unit in water or other liquids.
3. Close supervision is necessary when any appliance is used by
or near children.
4. Unplug from outlet when not in use. Unplug before putting on
or taking off parts, and allow to cool before cleaning.
5. Do not operate any appliance with a damaged cord or plug,
or after the appliance malfunctions or has been damaged in
any manner. Return appliance to an authorized RIVAL®Brand
Service Center for examination, repair or adjustment.
6. Do not use outdoors.
7. Do not let cord hang over edge of table or counter,
or touch hot surfaces.
8. Do not operate appliance while empty or without water
in the reservoir.
9. Do not place on or near a hot gas or electric burner,
or in a heated oven.
10. Extreme caution must be used when moving an appliance
containing hot food or water or other hot liquids.
11. Do not use appliance for other than intended use.
12. Lift and open cover carefully to avoid SCALDING and allow
water to drip into steamer.
13. The use of accessory attachments not recommended by this
appliance manufacturer may cause hazards.
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• This appliance is intended for HOUSEHOLD USE ONLY.
• Make sure the voltage in your outlet is the same as the voltage
indicated on the appliance’s rating label.
• The length of the cord used on this appliance was selected to
reduce the hazards of becoming tangled in, or tripping over a
long cord.
• For safety it is NOT RECOMMENDED to use an electrical
extension cord with this appliance.
• Do not immerse base unit in water or other liquids.
• Use with wall receptacle only.
FOR 120-V AND 127-V MARKETS ONLY
To reduce the risk of electrical shock, this appliance has a polarized
plug (one blade is wider than the other). This plug fits a polarized
outlet only one way. This is a safety feature intended to help reduce
the risk of electrical shock. If the plug does not fit fully into the
outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this safety feature.
THIS UNIT IS FOR HOUSEHOLD USE ONLY
SPECIAL INSTRUCTIONS
SAVE THESE INSTRUCTIONS
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KNOW YOUR FOOD STEAMER
Figure 1
Separator ring
Lid
Upper steaming bowl
Lower steaming bowl
Separator ring
Drip Tray
Water reservoir
Steaming base
Timer
Power Indicator Light
1
2
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USING YOUR STEAMER
Place unit on a flat, sturdy surface with adequate clearance (i.e., do
not place under wall cabinets). The steamer unit and components
are not for use in ovens (microwave, convection or conventional)
or on stovetop.
(Step 1) Fill water reservoir with clean water only. Do not put any
other liquids or add any salt, pepper, etc., in the water reservoir.
Make sure the water does not exceed the “MAX” fill level or go
lower than the “MIN” fill level as indicated inside the water
reservoir. Then place the drip tray on the base. (Step 2)
HOW TO USE YOUR FOOD STEAMER
BEFORE THE FIRST USE
• Remove any labels or stickers from appliance.
• Thoroughly wash lid, upper steaming bowl, lower steaming
bowl, drip tray in warm, soapy water before first use, then
rinse and dry carefully.
• Wipe the inside of the water reservoir with a damp cloth.
Step 1 Step 2
Filling Water Reservoir Drip Tray
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TO USE UPPER OR LOWER STEAMING BOWL
(Step 3) Place vegetable, seafood or other foods without sauce or
liquid into the steaming bowl. Arrange food in center of bowl.
Try not to block steam vents.
FOR DOUBLE TIER STEAMER
Place the largest piece of food with longest cooking time in the
lower steaming bowl. Place lower bowl on top of drip tray and
base. Place the upper steaming bowl on top of the base unit, or
you can place upper steaming bowl directly on top of the lower
steaming bowl.
Cooking times are estimates and depend on the quantity, size,
required degree of cooking and temperature of food. Consider all
the cooking time given in the following guide as suggested times
for double tier steamer.
When handling and removing hot components, use POTHOLDERS
to avoid burns from hot steam.
HOW TO USE YOUR FOOD STEAMER
Upper or Lower
Steaming Bowls Multi-Tiered Steaming
Step 3
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HOW TO CLEAN YOUR FOOD STEAMER
• Unplug cord from outlet. Before cleaning, allow Steamer
to cool.
• Never immerse the Base, Cord or Plug in water.
• Empty the drip tray and the water reservoir.
• Wash lid, steaming bowl and drip tray in hot, soapy water.
Rinse and dry all parts, or wash on top rack of dishwasher.
• Clean reservoir with soapy water then wipe with damp cloth.
• Do not use abrasive cleaners
• The lower steaming bowl can be stored inside the upper
steaming bowl with the lid on top.
• In hard water areas, the scale may build up on the heating
element. If scale is allowed to accumulate, the steam could turn
off before the food is cooked. So, after 7-10 uses, pour 3 cups
clear vinegar into the water reservoir then fill with water up to
the “MAX” level. Do not place lid, steaming bowl and drip tray
in this procedure.
• Plug in and set timer to 20 minutes. When the timer is
complete, unplug cord from outlet. Allow the unit to cool
completely before emptying the water reservoir. Use cold
water to rinse the water reservoir several times.
HOW TO USE YOUR FOOD STEAMER
TIMER SETTING (MAXIMUM 60 MINUTES)
Set the timer to the recommended cooking time (experiment with
adjusting steam times to achieve your desired results). The light
turns on and steam will begin to generate. The light will turn off
when cooking is completed and the timer will give a signal bell.
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REHEATING
BREADS AND LEFTOVERS
1. Do not wrap or cover when reheating breads.
2. For leftovers, reheating times are based on foods
at refrigerator temperatures.
3. Experiment with your own leftovers.
1. Clean the vegetables thoroughly. Cut off stems; trim, peel or
chop if necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness, size/uniformity and temperature of
frozen food may affect steam timing. Adjust water amounts
and cooking time as desired.
3. Frozen vegetables should not be thawed before steaming.
4. The frozen foods should be separated or stirred after 10-12 minutes.
Use a long-handled fork or spoon to separate or stir foods.
VEGETABLES
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WEIGHT OR APPROX. TIME
VARIETY NUMBER OF PIECES (MINUTES)
Artichokes, Whole 4 whole, tops trimmed 33 – 35
Asparagus, Spears 1 pound 13 – 17
Beans,
Green/Wax 1/2 pound 13 – 17
Cut or Whole 1 pound 15 – 19
Beets 1 pound, cut 28 – 31
Broccoli, Spears 1 pound 13 – 17
Brussels Sprouts 1 pound 18 – 21
Cabbage 1 pound, sliced 19 – 21
Celery 1/2 pound, thinly sliced 17 – 19
Carrots 1 pound, thinly sliced 13 – 17
Cauliflower, Whole 1 pound 13 – 17
Corn on the Cob 3 – 5 ears 28 – 33
Eggplant 1 pound 19 – 21
Mushrooms, Whole 1 pound 28 – 33
Okra 1 pound 21 – 23
Onions 1/2 pound, thinly sliced 15 – 17
Parsnips 1/2 pound 13 – 17
Peas 1 pound shelled 15 – 16
Peppers, Whole Up to 4 medium (not stuffed) 15 – 16
Potatoes, Whole – Red 1 pound, about 6 small 38 – 48
Rutabaga 1 medium, diced 31 – 33
Spinach 1/2 pound 17 – 19
Squash
Summer Yellow and Zucchini 1 pound, sliced 15 – 17
Winter Acorn and Butternut 1 pound 25 – 27
Turnips 1 pound, sliced 23 – 25
All Frozen Vegetables 10 ounces 31 – 53
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.
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1. The steaming times listed in the chart are for fresh, frozen or fully
thawed seafood and fish. Before steaming, clean and prepare fresh
seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small portions
or in amounts as specified.
3. Clams, oysters and mussels may open at different times.
Check the shells to avoid overcooking.
4. Serve steamed seafood and fish plain or use seasoned butter
or margarine, lemon or favorite sauces.
5. Adjust steaming times accordingly.
WEIGHT OR APPROX. TIME
VARIETY NUMBER OF PIECES (MINUTES)
Clams in Shell
Littlenecks/Cherrystones 1 pound 15 – 17
Crab
King Crab, legs/claws 1/2 pound 23 – 25
Soft Shell 8 – 12 pieces 13 – 15
Lobster
Tails 2 – 4 19 – 21
Split 1 to 1-1/4 pounds 21 – 23
Whole, Live 1 to 1-1/4 pounds 21 – 23
Mussels
(fresh in shell) 1 pound 17 – 19
Oysters
(fresh in shell) 3 pounds 21 – 23
Scallops (fresh)
Bay (shucked) 1 pound 17 – 19
Sea (shucked) 1 pound 21 – 23
Shrimp
Medium in shell 1 pound 15 – 17
Large/Jumbo in shell 1 pound 19 – 21
Fish
Whole 1/2 to 3/4 pound 21 – 28
Dressed 1/2 to 3/4 pound 21 – 28
Fillets 1 pound 21 – 28
Steaks 1 pound, 1-inch thick 23 – 28
NOTE: times are for reference. Experiment with adjusting steam times
to achieve your desired results.
FISH AND SEAFOOD
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