STEAMini KFS200BLK - Kitchen Appliances Kambrook - Free user manual and instructions

Product Type	Food Steamer
Model	KFS200BLK
Brand	Kambrook
Colour	Black
Dimensions (approx)	28 x 20 x 16 cm
Weight	1.3 kg
Power Rating	800 W
Voltage	220-240 V ~ 50/60 Hz
Material	BPA-free plastic, stainless steel heating element
Water Tank Capacity	1.5 L
Number of Tiers	2
Steaming Time (approx)	10-15 minutes (depending on food)
Functions	Steam cooking, keep warm, automatic shut-off
Safety Features	Boil-dry protection, cool-touch handles, lid lock
Cleaning	Removable steaming trays dishwasher safe; wipe base with damp cloth
Spare Parts Availability	Steaming trays available separately
Repairability	User-replaceable fuse; service center for other repairs
Warranty	1 year limited warranty

Frequently Asked Questions - STEAMini KFS200BLK Kambrook

How do I set up the Kambrook STEAMini KFS200BLK?

Place the base on a flat surface. Fill the water tank with cold water up to the maximum mark. Stack the steaming trays and place the lid. Plug in and select the desired time using the timer dial. The steamer will start automatically and switch off when the timer ends.

Can I stack both tiers simultaneously?

Yes, you can use both tier trays at the same time. However, ensure food with longer cooking times is placed in the lower tray for more direct steam.

How do I clean the steamer?

After unplugging and cooling, remove the trays and lid. Wash them in warm soapy water or place them in the dishwasher. Wipe the base and heating element with a damp cloth. Do not immerse the base in water.

What is the maximum water level?

The maximum water level is 1.5 litres, indicated by a line inside the water tank. Do not exceed this to avoid overflow during steaming.

Does the appliance automatically shut off?

Yes, the STEAMini KFS200BLK features automatic shut-off when the timer reaches zero. It also has boil-dry protection that switches off if the water runs out.

Can I use the steamer without the lid?

No, the lid is essential to trap steam and ensure even cooking. Always use the lid provided.

What can I cook in the Kambrook STEAMini?

You can steam vegetables, fish, rice, dumplings, eggs, and reheat leftovers. Avoid cooking foods that require oil or direct heat.

How long does it take to steam vegetables?

Steaming times vary: broccoli takes about 5-7 minutes, carrots 10-12 minutes, and potatoes 15-20 minutes. Check food for desired tenderness.

Why is the steamer not heating up?

Check that the unit is plugged in and the timer is set. If the water tank is empty, the boil-dry protection may have activated. Allow it to cool, refill, and reset.

Where can I buy replacement trays?

Replacement steaming trays can be purchased from Kambrook's official website or authorized service centers. Use only genuine parts.

USER MANUAL STEAMini KFS200BLK Kambrook

Kambrook - Australia

Building 2, Port Air Industrial Estate

1A Hale Street

Botany NSW 2019

Australia

Customer Service Line 1300 139 798

Customer Service Fax [phone]

www.kambrook.com.au

Kambrook - New Zealand

Private Bag 94411

Botany, Manukau

Auckland 2163

New Zealand

Customer Service Line/

Spare Parts 0800 273 845

Customer Service Fax [phone]

www.kambrook.co.nz

KAMBROOK

THE SMARTER CHOICE

Important

Please retain your instruction book for future use.

In the event that you need some assistance with your Kambrook appliance, please contact our Customer Service Department on 1300 139 798 (Australia) or 0800 273 845 (New Zealand). Alternatively, visit us on our website at www.kambrook.com.au or www.kambrook.co.nz

Contents

Kambrook Recommends p4

Safety First

Your Kambrook STEAMini p6

BPA Free Food Steamer

Using Your Kambrook p7

Food Steamer

Steaming Charts p9

Care, Cleaning and Storage p15

Recipes p17

IMPORTANT: Please retain your instruction book for future use.

At Kambrook, we believe that safe performance is the first priority in any consumer product, so that you, our valued customer can confidently use and trust our products. We ask that any electrical appliance that you use be operated in a sensible fashion with due care and attention placed on the following important operating instructions.

Important Safeguards For Your Kambrook STEAMini BPA FREE Food Steamer

• Carefully read all instructions before operating the food steamer for the first time and save for future reference.
• Remove and safely discard any packaging material and promotional labels before using the food steamer for the first time.
• To eliminate a choking hazard for young children remove and safely discard the protective cover fitted to the power plug of this food steamer.
• When unpacking the food steamer, check to see you have received all the items listed in the parts list, before discarding the packaging.
• Do not place the food steamer near the edge of a bench or table during operation. Ensure that the surface is level, clean and free of water and other substances.
• Do not operate the food steamer on an incline plane. Do not operate the food steamer unless the element is fully immersed. Do not move the food steamer while it is switched on.
  • Always operate the food steamer on a stable and heat resistant surface.
• Do not operate the food steamer on a sink drain board.

• Always ensure the food steamer is properly assembled before use. Follow the instructions provided in this book.

• Use the removable steaming baskets and other steaming accessories supplied with the food steamer. Do not use any other steaming basket or steaming accessories on the food steamer base.

• Do not use a damaged or dented steaming basket. If damaged or dented, replace steaming basket before using.
• Only use clean tap water in the food steamer's water reservoir. Do not use wine, stock or other liquid.
• Never operate the food steamer without water in the food steamer water reservoir.
• Ensure the removable food steaming basket is correctly positioned on the food steamer base before you commence cooking.
• Never plug in or switch on the food steamer without having the steaming basket and lid placed on food steamer base.
• When positioning the lid on a steamer basket, ensure the steam vent (if any) on the lid faces toward the rear of the food steamer. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam.
• Do not place anything, other than the lid and food steaming basket, on top of the food steamer when assembled, when in use and when stored.

• Always take care when lifting the steaming baskets and juice collection tray as the steam and water condensation can cause burns.

• Do not boil eggs in the water reservoir

• Do not touch hot surfaces; use the steamer handle (if any) for lifting and carrying the food steamer and use oven mitts to remove the lid, steamer basket and rice/sauce cooking bowl.
• Do not place food or liquid other than water in the food steamer base. Only the steaming baskets and rice cooking bowl are designed to contain food.
• Do not place any part of the food steamer in a gas, electric or microwave oven or on a hot gas or electric burner.
• Do not place your face or any other body part over the food steamer whilst in use as the steam can cause serious burns.
• Extreme caution must be used when the food steamer contains hot food and liquids. Improper use may result in injury. Do not move the food steamer during steaming.

• The temperature of accessible surfaces will be high when the food steamer is operating and for some time after use.

• Care should be taken when handling the food steamer after steaming, ensuring that the food steamer body and parts are not touched as these may still be hot due to residual heat.

• Avoid unnecessary removal of the lid and steaming baskets during cooking, as steam surrounding the food will escape.
• Do not leave the food steamer unattended when in use.
• Do not use chemicals, steel wool, metal scouring pad or abrasive cleaners to clean the outside of the food steamer housing or steamer basket as these can damaged the housing or the steamer basket.
• To prevent damage to the food steamer do not use alkaline cleaning agents when cleaning, uses a soft cloth and mild detergent.
• Do not store the food steamer with water in the water reservoir. Always empty the reservoir after use.
• Keep the food steamer clean. Follow the cleaning instructions provided in this book.

Important safeguards for all electrical appliances

• Fully unwind the power cord before use.
• Connect only to a 230V or 240V power outlet.
• Do not let the power cord hang over the edge of a bench or table, touch hot surfaces or become knotted.
• To protect against electric shock, do not immerse the power cord, power plug or appliance in water or any other liquid or allow moisture to come in contact with the part, unless it is recommended in the cleaning instructions.
• The 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.
• Children should be supervised to ensure that they do not play with the appliance.
• It is recommended to regularly inspect the appliance. To avoid a hazard, do not use the appliance if power cord, power plug or appliance becomes damaged in any way. Return the entire appliance to the nearest authorized Kambrook service centre for examination and / or repair.

• Any maintenance other than cleaning should be performed at an authorised Kambrook Service Centre.

• This appliance is for household use only. Do not use this appliance for anything other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors. Misuse may cause injury.

• The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice.
• Always turn the appliance to the OFF position, switch off at the power outlet and unplug at the power outlet when the appliance is not in use.
• Before cleaning, always turn the appliance to the OFF position, switch off at the power outlet, unplug at the power outlet and remove the power cord, if detachable, from the appliance and allow all parts to cool.
• Do not place this appliance on or near a heat source, such as hot plate, oven or heaters.
• Position the appliance at a minimum distance of 20cm away from walls, curtains and other heat or steam sensitive materials and provide adequate space above and on all sides for air circulation.

Your Kambrook STEAMini BPA FREE Food Steamer

1. 60 minute timer with auto-off
2. Power 'ON' indicator light
3. 3 litre steaming basket
4. 2 litre steaming basket
5. Lid
6. Juice collection tray
7. Water reservoir
8. Element protection cover Not Shown

- Rice cooking bowl

BPA FREE

MATERIALS *

*All parts that come into contact with food are BPA free.

Using Your Kambrook Food Steamer

Before First Use

Remove and safely discard all packaging material and promotional labels from the food steamer.

Wash the removable steaming baskets, rice cooking bowl, lid and juice collection tray in warm soapy water, rinse and dry thoroughly. Also wipe the inside of the water reservoir before using the food steamer for the first time.

Operating Your Kambrook Food Steamer

1. Remove the lid, steaming baskets and juice collection tray from the steamer base and ensure that the element protection cover is correctly positioned over the heating element by aligning the three holes in the element protection cover with the three protruding nubs around the element and push on until the cover is firmly in place (see Fig. 1).

1. Pour clean tap water into the water reservoir, up to the maximum 'HI FILL' (900 ml) mark found on the inside of the water reservoir (see Fig. 2). If you are cooking for a long period of time, ensure that the water level does not fall below the minimum 'LO FILL' (300ml) mark.

WARNING: Only use clean tap water in the food steamer's water reservoir. Do not use wine, stock or other liquid.

Place the juice collection tray into position on top of the steamer base.

One Layer Cooking:

1. Place the large 3L steaming basket into position on top of the juice collection tray.
2. Place the food into the basket.
3. Cover with lid.

NOTE: The large 3L steaming basket must be used if steaming in only one basket; the smaller basket can be added during the steaming process for food that needs less steaming time.

Two Layer Cooking:

1. Place the large 3L steaming basket into position on top of the juice collection tray. Place the food into the basket.

Using Your Kambrook Food Steamer Continued...

1. Place the small 2L steaming basket on top of the larger basket. Place the food into the 2L steaming basket.
2. Cover with lid.

CAUTION: When positioning the lid on a steamer basket, ensure the steam vent (if any) on the lid faces toward the rear of the food steamer. Lift and remove the lid carefully and away from yourself to avoid scalding from escaping steam.

NOTE: Denser foods or foods that take longer to cook should be placed in the lower steaming basket as it gets a higher concentration of steam. Also, foods such as meat or chicken should be placed on the lower steaming basket to avoid juices dripping onto foods below.

NOTE: The rice cooking bowl can be placed into the 3L steaming basket for cooking/steaming food as described in steaming charts and recipes.

1. Plug the power cord into a 230V or 240V power outlet and switch on.

2. Turn the timer dial to the desired cooking time - this will activate the steamer base and the 'POWER' indicator light will illuminate. Steaming will start within 30 seconds. When cooking time has elapsed and the timer dial has counted down, the food steamer will switch off, a bell will ding and the 'POWER' indicator light will go out.

3. Dismantle the steaming baskets to remove the cooked food, taking care as lid, steaming baskets, steam, and water condensation will be very hot.
4. Switch off at the power outlet and unplug the power cord.

CAUTION: Avoid unnecessary removal of the lid and steaming baskets during cooking, as steam surrounding the food will escape.

WARNING: Do not touch hot surfaces; use oven mitts to remove the lid, steaming baskets, and rice cooking bowl.

CAUTION: Always take care when lifting the steamer bowls and juice collection tray, as the steam and water condensation can cause burns.

1. Allow the steamer base and juice collection tray to cool before dismantling, discarding liquid and cleaning.

Refill water reservoir

If steaming for a long period of time (over 1 hour), the water reservoir will have to be refilled so as not to boil dry.

Be careful as the food steamer will be very hot.

1. Swtich off at the power outlet and unplug the power cord.
2. With oven mitts on, remove the basket(s) and lid and place on a heat-resistant surface.
3. Use tongs to lift the removable juice collection tray (See. Fig. 3) and empty in the sink. Do not empty the juices collected in the water reservoir.

1. Fill a measuring cup with water and refill the food steamer up to the maximum 'HI FILL' mark. Replace juice collection tray on top and the basket(s) and lid.

2. Plug the power cord back into the power outlet and switch on.

Steaming Charts

All recipes and information provided in steaming charts rely on the preceding assembly instructions being followed. For example, the element protection cover should be placed over heating element, the water reservoir filled with water to the 'HI FILL' maximum level, the juice collection tray placed onto the steamer base and steaming baskets and lid placed on top. The rice cooking bowl can be utilised when required.

For best results

Estimated steaming times are listed in charts on the following page however the freshness, quality and size of the food, as well as personal preference, will affect how quickly ingredients will take to steam. Adjust water amounts and cooking times as desired.

To ensure good results:

• Remove food immediately after steaming is completed. Food will continue to cook slightly due to the accumulated steam if you leave it in the steamer.
• Food should be arranged evenly in steaming baskets. Foods of uniform size will steam at a similar rate.

Vegetables

Clean the vegetables thoroughly. Cut off stems, trim, chop and peel if required.

Smaller, even-sized pieces of vegetables will steam faster than larger pieces.

When steaming several different vegetables at once, place the largest and firmest in the steamer first. Add other vegetables according to size during the steaming time.

Steaming time will decrease slightly if steaming smaller portions.

Frozen vegetables should not be thawed before steaming.

If steaming vegetables that have been frozen always separate and stir once during steaming.

If a sauce or liquid is to be prepared with the vegetables, use the rice cooking bowl for steaming.

VEGETABLE QUANTITY		APPROX TIME IN MINUTES
Artichokes 2 whole, with tops trimmed 20
Asparagus 500g 7
Baby corn 125g 5
Bok choy 350g bunch, cut in half lengthways 5
Beetroot 500g, whole (approx 4), cleaned and trimmed 35
Broccoli, florets 500g 6
Broccolini 175g bunch, whole, ends trimmed 8
Brussel sprouts 500g, cut in half 8
Cabbage	500g, coarsely shredded	12
Capsicum 500g, halved, seeds removed	5
Carrots	500g, sliced	7
Cauliflower, florets	500g 8
Chinese cabbage	Shredded into 1cm thick pieces	5
Corn, on cob	3 to 5 cobs	15
Eggplant	500g, thickly sliced	8
Green beans	500g, cut or whole	5
Mushrooms	500g, whole	5
Onions	250g, thinly sliced	6
Parnsip	500g, peeled and sliced	12
Peas	500g, shelled	3
Sugar snap peas	150g, topped	3
Potatoes (New)	500g, whole (approx 8)	15
Potatoes (Red or White)	500g, whole (approx 3)	20
Pumpkin 500g, peeled and cut into 3cm pieces 15
Snow peas	250g, topped	3
Spinach	250g 2
Squash	500g, whole	8
Sweet potatoes	500g, cut into 3cm pieces	15
Turnips/Swedes	500g, quartered	15
Zucchini	500g, sliced	7
Frozen vegetables	500g (green beans, broccoli, brussel sprouts, carrots, cauliflower, peas...)	5

Steaming Charts Continued...

Rice, Grains, and Cereals

1. Wash rice in a fine sieve under cold running water until rice water runs clear. Drain well.
2. Place measured rice and water quantities into the rice cooking bowl.
3. Place the rice cooking bowl into the 3L steaming basket.
4. Cover with the lid and turn the timer dial to the required steaming time.
5. To produce firmer rice, slightly decrease the water specified in the rice cooking chart. To produce softer rice, slightly increase the water quantity and cook a little longer.
6. Rice may be seasoned with salt, pepper or butter after steaming.

RICE VARIETY		CUPS OF RICE	CUPS OF WATER	APPROX TIME IN MINUTES
White rice long grain, Basmati, Jasmine 1 1 1/4 25
White rice Medium grain 1 1 1/4 25
Brown rice Medium grain 1 2 60
Wild rice 1 2 60

GRAIN AND CEREAL	CUPS OF CEREAL	CUPS OF WATER	APPROX TIME IN MINUTES
Oatmeal 1 2 15
Quinoa 1 1 1/2 20
Rolled oats	1 2 15
Cracked wheat (burghul)	1 1 1/2 15

Seafood

Steaming guidelines in the chart below are for fresh and fully thawed seafood.

Frozen seafood should be completely thawed before steaming.

Always clean fresh seafood or fish and add lemon wedges, herbs and seasoning as desired before steaming.

Most seafood cooks very quickly. Steam in small portions or in amounts as specified below in chart.

Fish fillets can be steamed in steaming baskets. However, if you want to retain juices, or even poach, use the rice cooking bowl. Cooking time will then be longer.

Adjust steaming times according to various textures and sizes.

Fish is cooked when it flakes easily with a fork and is opaque in colour.

SEAFOOD TYPE QUANTITY		APPROX TIME IN MINUTES	NOTES
Clams 500g 7			Clams will open when cooked
Crab	500g, cleaned and cut into quarters	8	Crab will turn reddish orange when cooked
Fish, fillet 500g 8
Fish, steak 2cm thick 8
Fish, whole 500-750g 12
Lobster 750g, whole 15			Lobster will turn red when cooked
Mussels 500g, fresh in the shell 6			Mussels will open when cooked
Octopus 500g
Oysters 6, in the shell 6
Prawns, shelled 300g 5			Prawns will turn pink when cooked
Prawns, in the shell 500g 6			Prawns will turn pink when cooked
Scallops, shelled 500g 5
Scallops, in the shell	12	6
Vongole, pippies	500g 6		Pippies will open when cooked

Steaming Charts Continued...

Meat And Poultry

Steaming guidelines in the chart below are for fresh and fully thawed meat and poultry.

Frozen meat and poultry should be completely thawed before steaming.

Always clean and prepare fresh meat and poultry before steaming. It is recommended to remove any fat and skin from the poultry and fat and gristle from meat before steaming.

Whole chickens and roasts can be steamed but for smaller cuts choose even sized pieces for more even cooking.

Arrange the smaller pieces of meat or poultry in a single layer.

Steam until the meat or poultry is well done. Pierce the thickest part of the poultry or roast with a meat thermometer, knife, or skewer to check that the centre is cooked and juices run clear.

MEAT AND POULTRY QUANTITY		APPROX TIMEIN MINUTES
Beef, hamburger 500g 15
Beef, meatballs 500g 15
Chicken breast fillet 500g 20
Chicken drumsticks 500g (approx 4) 35
Chicken thighs on bone 500g (approx 4) 25
Chicken, whole 1.3kg 70
Duck, breast 500g (4-6 pieces) 8
Hot dog 500g 7
Quail 500g, whole (approx 6) 20
Sausages	500g 7

Eggs

The food steamer is ideal for boiling, poaching or scrambling eggs.

Eggs may be cooked in the shell or cracked into individual size heatproof dishes.

Scrambled eggs may be prepared in the rice cooking bowl.

Large eggs will require slightly longer cooking times.

CAUTION: Do not boil eggs in the water reservoir.

NOTE: Large 60g eggs have been used for this table

EGGS QUANTITY		APPROX TIMEIN MINUTES
Soft boiled 1-8 8
Hard boiled 1-8	15
Poached	1-6 / Lay a 40cm sheet of plastic film over a cup, push down to line the cup. Crack egg into the cup, pull all the sides into the centre and twist several times to seal it off. Repeat for each egg, and place them all in the steaming basket.	7
Scrambled	Beat together 6 eggs and 1/3 cup milk or cream and seasoning in rice bowl. Stir eggs 2-3 times during cooking.	10

Other foods

OTHER FOODS QUANTITY		APPROX TIMEIN MINUTES
Dumplings, gow gees, frozen	250-500g 20
Pork buns, frozen 4 20
Dim Sim, frozen 250g 20
Scrambled	Beat together 6 eggs and 1/3 cup milk or cream and seasoning in rice bowl. Stir eggs 2-3 times during cooking.	10

Care, Cleaning and Storage

Care and Cleaning

1. Always switch the power off at the power outlet, unplug the power cord of the food steamer, and allow the steamer base and juice collection tray to cool down before disassembling and cleaning.
2. Wash the lid, steaming baskets, rice cooking bowl, juice collection tray and element protection cover in warm soapy water, rinse and dry thoroughly.
3. Discard the remaining water in the water reservoir and wipe the interior and exterior of the steamer base with a damp cloth, and dry thoroughly.

Do not place any part of the steamer, including steaming baskets, lid and rice cooking bowl, in a dishwasher.

Do not use abrasive cleaners, steel wool or scouring pads as these can damage the surface of the steamer and the element.

The steamer body can be wiped over with a damp cloth and dried.

Descaling or Odour Removal

Mineral deposits may accumulate on the heating element. It is recommended to descale the steamer regularly to prolong the life of your appliance.

Prepare a de-scaling solution by mixing 2 cups of water and 1 tablespoon of lemon juice or white vinegar.

Pour the de-scaling solution into the water reservoir; insert the juice collection tray then a steaming basket with lid on top. Turn the timer dial to approximately 15 minutes and allow steam to circulate. Allow the steamer and liquid to cool before dismantling for cleaning. If excess scale build-up still remains, repeat the process.

NOTE: If food with strong odour, such as fish, has been steamed, the above procedure can be followed with steaming baskets and rice cooking bowl in position to ensure the odour is not transferred when next used for steaming.

CAUTION: Do not immerse steamer base, power cord or power plug in water or any other liquid as this may cause electrocution.

WARNING: Do not use chemicals, steel wool, metal scouring pad or abrasive cleaners to clean the outside of the food steamer housing or steamer basket as these can damaged the housing or the steamer basket.

Storage

Place the rice cooking bowl inside the large steaming basket and the large steaming basket inside the small steaming basket. Place the lid on top and insert on the food steamer base. This is a compact way to store your food steamer away in a cupboard.

Cooking mode Storage mode

Recipes

Eggs Benedict

Serves 2

4 eggs
4 sheets of plastic film (40cm long)
2 English muffins cut in half
4 slices of leg ham

1cup baby spinach

Hollandaise sauce

250g unsalted butter, melted

4 egg yolks

1 tbsp white wine vinegar
1 tsp tarragon leaves
1 tbsp hot water

Pinch salt & pepper

1. Lay a sheet of plastic film over a cup, push down to line the cup. Crack egg into the cup, pull all the sides into the centre and twist several times to seal it off. Repeat for each egg, and place them all in the steaming basket.
2. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.
3. Turn the timer dial to 7 minutes.
4. Remove the plastic and place the eggs over the English muffins topped with ham and baby spinach. Pour the hollandaise sauce over.

Hollandaise sauce

1. Melt the butter in the microwave for 1 minute 40 seconds. This will separate the butter perfectly. Only use the yellow part.
2. Crack eggs in a glass or metal bowl, add the vinegar and tarragon leaves and place it over a pot of boiling water; this is called a double boiler. Don't allow the bottom of the bowl to touch the water.
3. Whisk the egg yolks and vinegar together over the pot of boiling water; make sure the bowl fits tightly. The steam will heat up the bottom of the bowl, cooking the eggs. Continually whisk the egg mixture so it doesn't scramble. Once it nearly doubles in size and is pale and fluffy you can slowly add the yellow part of the butter whisking all the while. Once all the yellow part of the butter has been incorporated, add 1 tablespoon of hot water, this will stabilise the hollandaise. Season with salt and pepper.

Pumpkin Scones

Makes 9 scones

370g pumpkin, peeled and diced

2 cups self-rising flour

50g cold unsalted butter

1/3 cup icing sugar

1 egg

1/4 cup milk to glaze the top and if needed in the mix

1. Place the prepared pumpkin into the steaming basket.
2. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.
3. Turn the timer dial to 15 minutes. Once cooked, allow to cool.
4. Preheat oven to 200° C.
5. Place flour and butter in a mixing bowl and crumble with the tips of your fingers until the mixture resembles breadcrumbs.
6. Add the pumpkin, sugar, and egg, and gently mix together all the ingredients either by hand or with a wooden spoon. Continue until it is all combined into a soft dough. Add a tablespoon of milk if the mixture is not coming together.
7. Flour well a clean bench surface and add the dough mixture, bringing it together with your hands into a large ball. Then pat down or roll the dough to a 2cm-thickness.
8. Rest the dough for 10 minutes before cutting into it with a round scone cutter (5cm diameter). Press remaining dough together and repeat step 4 and 5.

9. Brush the top of the scones with the milk. Place scones on a pre-prepared lined baking tray. Either place scones close together for a pull-apart finish or leave 2cm distance between them.

10. Place the tray in the preheated oven and cook for 15-20 minutes until the scones are golden and well-risen.

11. Once cooked, transfer to a wire rack. Allow to cool and serve as is or with a dollop of cream.

TIP: This dough is very wet and sticky so you need to flour the bench. Also flour the top of the dough as this will make it easier to handle. Even flour your hands lightly while working the dough. In saying that, don't over flour it either, this will make the dough tough and the scones dry.

Steamed Asparagus with Lemon Butter

Serves 4

2 bunches asparagus (approx. 200g), trimmed

Lemon Butter Sauce

3 shallots

2 cloves garlic

10 black peppercorns

1 bay leaf

1 cup white wine

1 cup thickened cream

500g unsalted butter

1 cup chicken stock

Juice of 1 lemon

Salt and pepper

1. Layer the asparagus into the steaming basket.
2. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.
3. Turn the timer dial to 7 minutes. Once cooked, remove asparagus and place into a serving plate. Pour the Lemon Butter Sauce over the top or serve on the side.

Lemon Butter Sauce

1. Chop the shallots and garlic and sweat off in a little bit of oil in a pan until just starting to brown.
2. Add peppercorns, bay leaf and wine and reduce down by 3/4 . Add stock and reduce again by 3/4 .
3. Add cream, reduce until the sauce has thickened and turned light brown.
4. Whisk in the butter over low heat (don't boil it) until the butter has all melted. Season with salt, pepper and lemon juice

Prawn and Chives Dumplings Makes 40 dumplings (25g each)

1kg raw green prawns
2 tsp salt
1 tsp sesame oil
1 large bunch garlic chives
1 tsp fish sauce
1 tsp oyster sauce
1 egg white
Pinch white sugar
Pinch white pepper

1 packet dumpling wrappers

1. Peel and chop prawns to a mince-like consistency.
2. Combine prawns with salt, sesame oil, chopped garlic chives, fish sauce, oyster sauce, egg white, sugar and pinch of white pepper.
3. Lay dumpling wrappers on a flat surface and place 1 tablespoon of mix in the middle of each wrapper. Use a little bit of water or egg to wash around the edge of the wrapper to help it stick together. Press together and pinch along the edges to make a frilled seal.
4. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top.
5. Place dumplings into the steaming basket and cover with lid.
6. Turn the timer dial to 4-5 minutes.
7. Once ready, eat straight away or for a crispier result, brush the dumpling with sesame oil and fry in a hot pan for 1-2 minutes.

Steamed Chicken and Asian Greens with Peanut Sauce

Serves 2

250g chicken breast cut into strips

1 bunch Chinese broccoli

1 bunch broccolini

1/2 bunch snake beans (found in the fresh beans section of the supermarket)

Peanut sauce

1 tbsp Satay paste

1 x 270ml coconut cream

1 tbsp peanut butter

1 tsp fish sauce

1 tbsp crushed peanuts

1. Marinate the chicken in sweet soy sauce for 10-15 minutes.

2. Arrange the chicken in the large 3L steaming basket.

3. Lay the Asian greens in the small 2L steaming basket.

4. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, place the large steaming basket and the small steaming basket on top. Cover with lid.

5. Turn the timer dial to 5 minutes.

6. To make the sauce, heat a little bit of oil in a small pot and fry the paste for 2 minutes. Add remaining ingredients to the pot and simmer for 3-4 minutes until the sauce becomes thicker. Adjust seasoning if not to taste.

7. Once the chicken is cooked, lie on a plate next to the vegetables and pour the peanut sauce over.

BBQ Pork with Plum Sauce & Garlic Soy Rice

Serves 4

1 cup medium grain rice

2 cups boiling water

2 tbp soy sauce

1 tsp sesame oil

1 tbsp peanut oil

2 tsp finely chopped ginger

3 tsp finely chopped garlic

300g Chinese style cooked barbequed pork, thinly sliced

1/4 cup thinly sliced green shallots

1 cup sliced shiitake mushrooms

1/4 cup plum sauce

2 tbsp water

1. Wash rice and drain well. Place rice, water, soy sauce, and sesame oil into rice cooking bowl and stir. Insert into the large 3L steaming basket.

2. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.

3. Turn the timer dial to 25 minutes. Adjust for shorter or longer cooking time as required.

4. Meanwhile heat peanut oil in a frying pan, add ginger and garlic, fry 1-2 minutes or until garlic begins to turn golden. Remove from heat.

5. When rice is cooked, carefully remove lid and stir in ginger and garlic mixture, together with pork, shallots and mushrooms. Mix well and cover with lid.

6. Turn the timer dial to 8 minutes or cook until rice is cooked and ingredients are heated through. Adjust for shorter or longer cooking time as required.

7. Heat plum sauce and the 2 tablespoons of water in a small saucepan, and bring to the boil.

8. Serve BBQ Pork with garlic soy rice drizzled with hot plum sauce.

Steamed Pork Buns

Makes 12 buns

2 tbsp vegetable oil

1 green shallot, finely sliced

1 garlic clove, finely chopped

300g barbecue pork (found in Asian restaurants)

1 sachet dried yeast

1 cup warm water

4 1/2 cups flour

1/4 cup white sugar

2 tbsp vegetable oil

1/2 cup boiling water

2 tbsp sesame oil

1. Heat a frypan with the vegetable oil. Fry shallots and garlic for about 1 minute.

2. Add pork and sauces with sugar and corn starch. Cook for another minute until sauce thickens. Allow to cool before making pork buns.

3. Dissolve yeast in warm water. Add 1 cup of flour and allow to rest, covered for one hour.

4. Mix sugar, oil, and boiling water together. Allow to cool and mix in with the yeast mixture and the remaining flour. Cover with a damp cloth and allow to rest for one more hour.

5. Separate dough into two parts and knead. Roll each into a log and cut into 12 equal pieces.

6. Roll each piece of dough into flat, circular disks. Place a tablespoon of the filling mixture in the centre of each and pinch and twist together.

7. Place into a patty case and leave to rest for another 30 minutes before cooking.

8. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top.

9. Place the buns into the steaming basket and cover with lid.

10. Turn the timer dial to 20 minutes.

Mushroom Risotto

Serves 4

1 tbsp olive oil

1 brown onion, diced

2 cloves garlic, crushed

1/4 bunch thyme

200g Swiss brown mushrooms, sliced

1 cup rice

1/2 cup white wine

2 cups chicken stock

50g butter

50g parmesan cheese

Salt and pepper to taste

1. Heat a frypan up to medium-high heat and add the olive oil. Once oil is hot, add onion and sauté for 3 minutes. Once the onion becomes translucent, add garlic and thyme. Cook for 1 minute.

2. Add mushrooms and sauté for 3 minutes. Add rice and cook for a further 3 minutes.

3. Add wine and reduce by 3/4 . Add the stock, bring to the boil, and pour ingredients into the rice cooking bowl. Insert into the large 3L steaming basket.

4. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the large steaming basket on top. Cover with lid.

5. Turn the timer dial to 25 minutes and let steam.

6. Stir, and continue cooking until the rice is tender.

7. Once the rice is cooked and all the liquid has been absorbed, add the butter and parmesan cheese, season with salt and pepper.

Steamed Snapper With Ginger and Shallots

Serves 1

200g snapper fillets

180ml chicken stock

1 tbsp palm sugar (found in the Asian section of the supermarket)

4 coriander roots

10 white peppercorns, crushed

100ml Chinese cooking wine

Splash of white vinegar

Garnish

1 knob ginger, finely sliced

1 red chilli, finely sliced

2 stems of green shallot

1 tbsp sesame oil

1. To make broth, combine the stock, palm sugar, coriander roots, peppercorns, cooking wine, and vinegar in a pot. Bring to the boil, and simmer for 3 minutes. Strain, saving the broth.

2. Place the fish pieces in the rice cooking bowl and pour in the broth, only use half the broth.

3. In a separate bowl, mix together ginger, chilli and shallots. Using only half of the garnish mixture, cover the fish. Insert the rice cooking bowl into the large 3L steaming basket.

4. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.

5. Turn the timer dial to 10 minutes.

6. Once cooked, place the remaining garnish mixture on top of the fish. In a separate pot, heat the sesame oil until smoking and pour over hot fish, garnish with a few sprigs of coriander. Serve with rice.

Meatballs with Tomato sauce Makes 20 meatballs (30g each)

500g mince (veal and pork)

30ml olive oil

1 brown onion, diced

2 cloves of garlic, chopped

1 egg

1/4 bunch parsley, chopped

5g dried oregano

2 large slices of sourdough

100ml milk

Salt and pepper to taste

Tomato sauce

1 brown onion, diced

4 cloves of garlic, chopped

1 x 400g tin diced tomatoes

1 jar passata

100ml water

5g dried oregano

5g white sugar

Salt and pepper

Oil for frying

1. In a large pan, heat up oil and fry onion until transparent, about 3 minutes. Add chopped garlic and fry for a further two minutes. Remove from heat and allow to cool
2. In a large bowl, mix together the mince, egg, chopped parsley, and dried oregano.
3. Soak sourdough in a separate bowl with the milk for about 5 minutes. Once the milk has soaked up and the bread has gone soft, give it a little squeeze to remove any excess milk. Break it up and add it to the mince mixture, season with salt, pepper, garlic, and onion, and mix together well.
4. Allow the mixture to rest in the fridge for 30 minutes (this will make it easier to roll).
5. Once cooled and ready to roll, weigh out 40g- 50g portions and roll into balls, lay them in the steaming basket.
6. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Cover with lid.
7. Turn the timer dial to 8-10 minutes, and steam until cooked through.
8. Add meatballs to your sauce now or simply serve as is.

Tomato Sauce

1. Heat some oil in a large pan and fry off diced onion until transparent, about 3 minutes. Add chopped garlic and fry for a further 1-2 minutes.

2. Add tinned tomatoes, passata, water and herbs. Bring to the boil and then reduce heat and allow to simmer for 15 minutes. Season with sugar, salt, and pepper.

3. Serve with pasta or as a sauce for meatballs.

Sticky Date Pudding and caramel sauce

Serves 6

125g pitted dates, chopped

1 tsp bicarbonate of soda

75g butter, cubed

1 ½ cup boiling water

Softened butter, for greasing

White sugar, for coating

3/4 cup brown sugar, firmly packed

2 x 60g eggs, lightly beaten

1 tsp vanilla essence

1 cup self-rising flour

Caramel Sauce

45g butter, cubed and softened

1 cup brown sugar, firmly packed

125ml cream

1. Place dates, bicarbonate of soda and butter into a heatproof bowl and pour the boiling water over. Allow to stand for 20 -30 minutes, stirring occasionally.

2. Meanwhile, grease the rice cooking bowl with butter, sprinkle some sugar and shake gently to evenly coat the insides. Set aside.

3. Add brown sugar to date mixture, mix well.

4. Add beaten eggs and vanilla, mix well.

5. Spoon pudding mixture into the prepared rice cooking bowl. Cover with a piece of baking paper, then with a piece of plastic film. Gather the edge of plastic film and press towards the outer edge of the rice cooking bowl to form a seal.

6. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Carefully insert the rice cooking bowl into the steaming basket and cover with lid.

7. Turn the timer dial to 40 minutes. Adjust for shorter or longer cooking time as required.

8. Meanwhile, place caramel sauce ingredients into pot and stir over a low heat until all ingredients have melted together nicely.

9. Serve pudding turned out onto serving plate and drizzled with caramel sauce.

Chocolate Pudding

Serves 6

125g butter

1/3 cup caster sugar

3 x 60g eggs, lightly beaten

1/2 cup plain flour

1 tsp baking powder

125g cooking chocolate, melted

1. Cream butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.

2. Combine flour and baking powder then stir into creamed mixture. Stir in melted chocolate and mix until well combined.

3. Lightly grease and line the rice cooking bowl with baking paper.

4. Spoon pudding mixture into the prepared rice cooking bowl. Cover with a piece of baking paper, then with a piece of plastic film. Gather the edge of plastic film and press towards the outer edge of the rice cooking bowl to form a seal.

5. Fill water reservoir to 'HI FILL' level, insert the juice collection tray, and place the steaming basket on top. Carefully insert the rice cooking bowl into the steaming basket and cover with lid.

6. Turn the timer dial to 1 hour. After the bell dings, reset the timer for 20 minutes. Adjust for shorter or longer cooking time as required.

7. When pudding is cooked, carefully remove the rice cooking bowl and allow pudding to stand for 5-10 minutes. Turn out onto a serving plate.

8. Serve pudding hot or cold with custard or ice cream.

Notes