VitaSteam ST6650 - Other Kitchen Appliances SUNBEAM - Free user manual and instructions

Product Type	Food Steamer
Model	VitaSteam ST6650
Brand	Sunbeam
Dimensions (W x D x H)	Approx. 30 x 25 x 20 cm
Weight	Approx. 1.5 kg
Power Supply	120 V ~ 60 Hz
Power Consumption	800 W
Capacity	3-tier steaming baskets (total approx. 5 L)
Functions	Steaming, timer up to 60 minutes, automatic shut-off
Main Features	Variable steam control, water level indicator, keep warm function
Materials	BPA-free plastic baskets, stainless steel heating element
Safety Features	Boil-dry protection, auto shut-off, cool-touch handles
Cleaning & Maintenance	Removable steaming baskets and lid are dishwasher safe; descale regularly
Accessories Included	3 steaming baskets, rice bowl, drip tray, measuring cup
Spare Parts Availability	Spare parts available from Sunbeam customer service or authorized dealers
Repairability	Repairable by qualified technician; user-replaceable parts include drip tray and baskets
Warranty	1-year limited warranty

Frequently Asked Questions - VitaSteam ST6650 SUNBEAM

How do I use the Sunbeam VitaSteam ST6650?

Fill the water tank to the indicated level, place food in the steaming baskets, set the timer, and press start. The steamer will automatically shut off when the timer ends.

What is the capacity of the steaming baskets?

The steamer includes three tiers, each holding approximately 1.5 L of food, for a total capacity of about 4.5–5 L.

Can I steam different foods at the same time?

Yes, the VitaSteam ST6650 is designed for 3-tier steaming. Place denser foods (e.g., carrots) on the bottom tier and delicate items (e.g., fish) on top to avoid overcooking.

How do I clean the steamer?

The steaming baskets and lid are dishwasher safe. Wipe the base with a damp cloth. Descale the heating element periodically using vinegar or citric acid to prevent mineral buildup.

What safety features does the steamer have?

The steamer includes boil-dry protection (auto shut-off when water runs out) and a timer with audible alert. The handles stay cool to the touch.

Can I steam rice in the VitaSteam ST6650?

Yes, the included rice bowl allows you to steam rice. Place rice and water in the bowl and set it on the bottom tier. Steaming time is about 20–30 minutes.

What type of water should I use?

Use fresh tap water or filtered water. Avoid distilled water as it may affect the steam sensor. Empty the tank after each use to prevent mineral deposits.

The steamer is not turning on. What should I check?

Ensure the unit is plugged into a working outlet and the timer is set. If it still doesn't work, check the water level (boil-dry protection may activate). Contact Sunbeam support if needed.

Can I buy replacement parts for the ST6650?

Yes, replacement parts such as baskets, drip tray, and measuring cup are available through Sunbeam's website or customer service. Contact them for spare parts availability.

How long is the warranty?

The Sunbeam VitaSteam ST6650 comes with a 1-year limited warranty covering manufacturing defects. Retain your receipt for warranty claims.

USER MANUAL VitaSteam ST6650 SUNBEAM

Please read these instructions carefully and retain for future reference.

Black-and-white photo of a Sunbeam solar heating device with three stacked food containers, surrounded by fresh ingredients and a glass cup (no visible text or symbols on main objects)

Contents

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

Guide to using the Steaming Trays 7

Guide to using the Rice Bowl 7

Care and Cleaning 8

Cooking Times

Vegetables 9

Rice, Grain & Cereals 11

Fish & Seafood 12

Poultry 13

Eggs 14

Recipes 15

Important instructions – retain for future use.

Sunbeam's Safety Precautions

SAFETY PRECAUTIONS FOR YOUR SUNBEAM VITASTEAM.

• Ensure your steamer is used at least 50cm (half a metre) away from a gas flame or electric element.
• Do not operate the steamer on an inclined surface.
• Do not move or cover the steamer whilst in operation.

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. 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 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 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.
• Close supervision is necessary when your appliance is being used near children or infirm persons.
• Never leave an appliance unattended while in use.
• Young children should be supervised to ensure that they do not play with the appliance.
• 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.

• Do not immerse the base of the steamer in water or any other liquid.

• Use your steamer well away from walls, curtains and cupboards that may be affected by steam.
• Do not use your steamer in confined spaces.

• When removing the lid when steaming, open the lid away and angle away from your body.

• For safety reasons and to avoid maintenance by unskilled persons, some appliances are ‘sealed’ using tamperproof screws. Such appliances should always be returned to the nearest Sunbeam Appointed Service Centre for adjustment or repair if required.

• Do not operate any electrical appliance with a damaged cord or after the appliance has been dropped or damaged in any manner. If damage is suspected, return the appliance to the nearest Sunbeam Appointed Service Centre for examination, repair or adjustment.
• 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.
• 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.
• 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.
• Do not immerse the appliance in water or any other liquid unless recommended.
• The drip trays and the rice bowl can become hot. Do not touch whilst the unit is operating.

If you have any concerns regarding the performance and use of your appliance, please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.

Ensure the above safety precautions are understood.

Features of your VitaSteam™

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. The steaming bowls are shatter resistant to prevent breakage.

Removable Drip Tray

Collects the fats, juices and condensation during steaming, and is removable for easy cleaning.

Water Level Indicator

External water level indicator and fill hole allows you to easily add water to your steamer.

Neon On/Off Light

Indicates when the appliance is steaming.

60 Minute Timer with Auto-Off

Allows you to set the steamer to cook your meal exactly the way you like it. The steamer automatically turns off when it has finished cooking.

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

Simple line drawing of a container with a red dot and a mesh pattern (no text or symbols)

Simple line drawing of a container with a red dot and a handle, no text or symbols present.

Simple line drawing of a container with a red rod and perforated base (no text or symbols)

1400ml maximum water level

500ml minimal water level

Exposed heating element

An Introduction to Steam Cooking

Congratulations on the purchase of your new Sunbeam VitaSteam Food Steamer. You 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. Meats such as chicken can be gently steamed to retain their flavour and tenderness, while the fats drain away.

Steaming is also gentle, as the food never comes in contact with the cooking liquid, ensuring that it retains its shape, colour and texture.

Using your VitaSteam™

Before using your VitaSteam for the first time, wash the steaming bowls, rice bowl, lid and drip tray in warm soapy water. Rinse and dry thoroughly. Operate the steamer for 15 minutes using a solution of 1 tablespoon lemon juice and 2 cups water in the reservoir.

Note: You may notice a slight odour during this first operation. This is normal with many heating appliances and will not affect the performance of your steamer.

1. Fill the water reservoir above the 'MIN' water level and no higher than the 'MAX' water level.

Note: Use only clean water in your VitaSteam. Do not use wine, stock or other liquids.

1. Put the Removable Drip Tray in place.

Note: Do not operate the Steamer without the Removable Drip Tray.

1. Place food to be steamed without sauce or liquid into the steaming bowls and place on the Power Base. If steaming with sauce or liquid, use the rice bowl and place inside one of the steaming bowls.

2. Replace the lid.

3. Insert the plug into a 230-240V power outlet and turn the power on.

4. Set the timer to the required minutes.

5. 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. Hold the lid over the steamer to allow the condensation to drain into the unit before removing completely. Remove the plug from the power outlet after use.

6. Remove the steamer tray/rice bowl and serve the food.

Note: Use caution when handling the base of the unit and steamer/rice bowl as these will be hot.

For Best Results

The cooking times stated in this booklet are a guide only. The steaming time required for specific foods is affected by the following:

• The size, quality and the temperature of the food.
• The degree to which you like your food cooked.
• The temperature of the water used for steaming.

To ensure good results using your VitaSteam, follow these simple tips: –

• Remove food immediately after the steaming cycle 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 both steamer bowls. Foods of uniform size will steam at a similar rate.

Guide to Instant Steam Function

The VitaSteam 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.

The Sleeve concentrates a small amount of water around the Exposed Heating Element, quickly bringing it to boiling temperature to produce steam, rather than heating all of the water in the reservoir.

The Sleeve has a small cut out in the bottom to allow water to flow into the contained water area. When the Sleeve is in position the cut out must be located at the bottom to allow the water to flow in.

For more efficient steaming we recommend that the appliance is always operated with the Instant Steam Sleeve in position.

Guide to Water Levels

Your VitaSteam relies on the water reservoir being full of water to operate. Fill the water reservoir with clean water only. The water level must be between the 'MIN' (500 ml) and 'MAX' (1400ml) markings.

When continuously cooking food with your steamer ensure that the water level does not fall below the 'MIN' marking (500ml).

Guide to using the Steaming Trays

The VitaSteam 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.

To enable the trays to stack properly, they need to be used in number order, with tray number one on the bottom.

Place the largest piece of food with the longest cooking time in the lower steaming bowl, then place on top of the Removable Drip Tray and Power Base.

Then place the upper steaming tray on top for cooking of vegetables.

2 Trays

1 Tray

Guide to using the Rice Bowl

Cooking of rice must be done in the Rice Bowl. The Rice Bowl can either be placed in any of the trays.

Note: When using multiple trays place rice in the bowl on the top steaming tray.

Both uncooked rice and water must be added to the Rice Bowl. Check the recommended quantities on Page 11.

When handling the Rice Bowl use insulated pot holders/oven mitts to avoid burns from the hot steam.

Illustration of a container being filled with granular material, showing liquid level and lid (no text or symbols)

Care and Cleaning

Before cleaning your Sunbeam VitaSteam, ensure the power is turned off at the power outlet and the plug removed.

Wash the rice bowl, steam tray, drip trays and the lid with a soft cloth in warm, soapy water, rinse and dry. DO NOT wash in an automatic dishwasher as the hot water temperatures and harsh detergents may ultimately warp and scratch these parts.

DO NOT use abrasives, abrasive cleaners or alkaline cleaning agents when cleaning as these may scratch or damage the unit.

Wipe out the interior of the steamer base with a warm, damp cloth or a small brush.

Wipe the exterior of the base with a damp cloth or sponge. DO NOT use abrasives, abrasive cleaners or alkaline cleaning agents when cleaning as these may scratch or damage the unit.

Warning.

NEVER IMMERSE THE BASE OF YOUR STEAMER IN WATER OR ANY OTHER LIQUID.

Important – Mineral Deposits.

Mineral deposits may accumulate on the Exposed Heating Element which can result in your Sunbeam VitaSteam switching off before the cooking cycle is complete. To remove this build up use a wet scouring pad and rub over the surface of the heating element only after each use.

Alternatively, prepare a solution of either:

(i) 2 cups of water in which 1 teaspoon of cream of tartar has been dissolved; or
(ii) 2 cups of water to which 1 tablespoon of lemon juice or white vinegar has been added.

Pour the solution into the reservoir, position the Lid and operate your Sunbeam VitaSteam for approximately 15 minutes. Remove the lid and clean as directed. If excess scale has built up, repeat this process.

Note:

If food with a strong odour, such as fish and cabbage has been steamed, the above procedure may be followed with the Steamer trays or rice cooker bowl in position. This will ensure that the odour is not transferred to the next steaming cycle.

Vegetables – guide to steaming times

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. To retain the vegetables flavour and nutrients, steam until just tender, but still slightly firm.

5. 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.

6. If a sauce or liquid is to be prepared with the vegetables, use the rice bowl for steaming.
7. Frozen vegetables should not be thawed before steaming.

VEGETABLE QUANTITY IN MINUTES

Artichokes – globe 3 whole, tops trimmed 18 – 25
Asparagus 500gms 12 – 15
Beans – Green or Wax 500gms, cut or whole 12 – 15
Beetroot 500gms, whole with 3cm tops 38 – 42
Broccoli	500gms 12 – 16
Brussel Sprouts	500gms 17 – 20
Cabbage 500gms, coarsley shredded 12 – 16
Carrots	500gms, sliced	17 – 20
Cauliflower florets	500gms 17 – 20
Celery	1 bunch, thinly sliced 17 – 20
Corn on Cob	3 to 5 cobs	35 – 40
Mushrooms	500gms, whole	7 – 10
Onions	250gms, thinly sliced	12 – 16
Parsnip	500gms, peeled and sliced	12 – 16
Peas	500gms, shelled	17 – 20
Peppers	500gms, halved, seeds removed	7 – 10

APPROX. TIME

VEGETABLE QUANTITY IN MINUTES

APPROX. TIME

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

Pumpkin 500gms, cut into 3cm pieces 26 – 29

Turnip 500gms, cut into 3cm pieces 26 – 29

Zucchini

500gms, sliced

7 – 10

FROZEN VEGETABLES

Green Beans	500gms	17 – 20
Lima Beans	500gms	17 – 20
Broad Beans	500gms	17 – 20
Broccoli (cuts)	500gms, cuts	17 – 20
Brussel Sprouts	500gms	17 – 20
Carrots (sliced)	500gms, sliced	17 – 20
Cauliflower	500gms	17 – 20
Mixed Vegetables	500gms	17 – 20
Peas	500gms	17 – 20
Corn on Cob	500gms	26 – 2

Rice, Grain & Cereals – guide to cooking times

To cook rice in the rice cooker bowl, the following are some handy hints:

1. Wash rice well under cold running water, using a fine sieve.
2. Place rice and water 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.

5. For softer rice, slightly increase water quantity.

RICE, GRAIN AND CEREALS

VARIETY	RICE COOKER BOWL APPROX. TIME
	Cups of Rice	Cups of Water	IN MINUTES
Long Grain	1	1 22 – 29
Long Grain	2	2 30 – 36
Long Grain	3	3 38 – 42
Brown – Regular	1	112	58 – 62

OTHER GRAINS AND CEREALS

VARIETY	METHOD	APPROX. TIME IN MINUTES
Oatmeal Regular	Put 12 cup oatmeal and 1 cup water into Rice Cooker bowl.	17 – 20
Rolled Oats	Put 1 cup rolled oats and 1 12 cups water in Rice Cooker bowl. Place in the steaming tray, then put the lid on and set the timer.	17 – 20
Wheat-Cracked Put 1 cup of cracked wheat into Rice 26 – 29Cooker bowl with 1 12 cups of water. Place in the steaming tray, then put the lid on and set the timer.

Fish and Seafood – guide to cooking times

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.

4. Add butter or margarine after steaming, if desired.

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

6. Frozen fish may be steamed without defrosting, except for fillets which need to be defrosted and separated before steaming. Fillets are best steamed in a single layer.
7. When steaming frozen fish, extend the steaming time.

TYPE IN MINUTES	QUANTITY	APPROX. TIME	SUGGESTIONS
Clams 500gms 7 – 20 Steam just until open.
Lobster, whole 750gms 17 – 20 Steam just until red.
Fish
1) Fillet	500gms 12 – 16 Cook until fish flakes easily
2) Steak	2cm thick	17 – 20 with fork. Season fish as desired
3) Whole	500 – 750gms	17 – 20 with lemon juice, wine or herbs.
Mussels	500gms 12 – 16 Steam just until open.fresh in the shell
Prawns
Medium	500gms, in the shell	12 – 16 Steam just until pink.
Large	500gms, in the shell	12 – 16 Steam just until pink.
Scallops, shelled	500gms 12 – 16 Steam just until hot and tender.

Poultry – guide to cooking times

To 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.

4. If some colour is desired, brown poultry 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.

TYPE IN MINUTES	QUANTITY	APPROX. TIME	SUGGESTIONS
Breast, on Bone	250gms (2 pieces)	38 – 41	Flesh side down.
Drumstick	500gms (4 pieces)	33 – 36	Thickest part to outside of Steamer tray.
Thighs, on Bone	500gms (4 pieces)	33 – 36	Thickest part to outside of Steamer tray.
Poached Breast	500gms (2 pieces)	42 – 45	Poach in Rice Cooker bowl.
Boneless
Chicken, whole	1.3kg	50
Duck, pieces	500gms (4-6 pieces)	47 – 50	Remove all visible fat
Quail, whole	500gms (6 pieces)	22 – 25
Whole breast	200gms 38-45
fillet	(1 side of breast)

Eggs – guide to cooking times

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.

3. Scrambled eggs may be prepared in the rice cooker bowl.

4. Large eggs will require slightly longer cooking times.

VARIETYIN MINUTES	QUANTITY	APPROX. TIME
Soft Boiled 1 – 8 7 – 9
Hard Boiled 1 – 8 12 – 19
POACHED 1 – 6 12 – 15
Crack eggs into well greased ramekin dishes or smallcups and place into Steamer. Cover and steam.
SCRAMBLED 6 17 – 20
Beat together eggs and 14 cup milk in rice cooker bowl.Season with salt and pepper. Stir eggs 2-3 times during cooking.

Guide to recipes

The recipes in this book are a guide to the various types of food you can cook in your Sunbeam VitaSteam.

Each recipe specifies if the Steamer tray or the rice cooker bowl should be used.

Under each recipe title there is a note of the approximate cooking time required. This may not always produce food cooked to your personal taste (over cooked/under cooked).

However, after you have used your Sunbeam VitaSteam and experimented with it, you will be able to decide the exact time requirements to achieve results you wish.

Recipes

Chicken & Cashew Wontons

Makes: 26

2 tablespoons cashew nuts, toasted, finely chopped

200g lean chicken mince

1 garlic clove, crushed

1 tablespoon oyster sauce

26 fresh flour wonton wrappers

3 teaspoons sesame oil

1 small red chilli, thinly sliced

1. Combine nuts, chicken, garlic, 1 tablespoon soy sauce and oyster sauce in a large glass bowl.
2. Place half the wrappers on a clean surface. Place 1 teaspoon of chicken mixture in the centre of each wrapper. Bring sides of wrapper up and pinch to form a pouch and enclose filling. Repeat with remaining wrappers and chicken mixture.
3. Arrange dumplings between three steamer baskets. Place lid on the basket and set timer to 10 minutes.
4. Combine remaining soy sauce and oil in a small glass bowl. Add chilli. Serve dumplings with dipping sauce.

Chicken Gow Gees

Makes: 24

14 cup sliced dried shiitake mushrooms

200g lean chicken mince

1 tablespoon finely chopped, unsalted, roasted peanuts

1 garlic clove, crushed

1 green shallot, finely chopped

1 long fresh red chilli, seeds removed, finely chopped

2 teaspoons hoisin sauce

24 gow gee wrappers

1. Place mushrooms in small heatproof bowl. Cover with boiling water. Set aside to soak for 20 minutes or until softened. Drain well and finely chop.
2. Combine mushrooms, chicken, nuts, garlic, shallot, chilli and sauce in a large glass bowl.
3. Place wrappers on a clean surface. Place one heaped teaspoon of mixture in centre of one wrapper. Brush edges with water. Pinch and pleat both sides together to seal. Repeat with remaining wrappers.
4. Arrange gow gees between three steamer baskets. Place lid on the basket and set timer to 12 minutes.
5. Serve gow gees with light soy sauce.

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

12 cup sweet chilli sauce

2 tablespoons finely chopped fresh basil

1 garlic clove, crushed

2 tablespoons sesame seeds, toasted

1. Combine pork, chestnuts, breadcrumbs, egg, 1 tablespoon chilli sauce, basil and garlic in a large glass bowl. Roll into balls.

2. Arrange balls in three steamer baskets. Place lid on the basket and set timer to 10 minutes.

3. Transfer balls to a serving platter. Sprinkle with sesame seeds. Serve with remaining chilli sauce.

Asparagus and Beans with Crispy Bacon Crumbs

Serves: 4-6 as a side dish

2 bunches asparagus, trimmed

150g green beans, trimmed

1 tablespoon olive oil

2 rachers bacon, chopped

1 cup roughly torn bread

2 cloves garlic, crushed

1 tablespoon finely chopped fresh parsley leaves.

1. Place asparagus and beans evenly in one steamer basket.

2. Place lid on the basket and set timer to 15 minutes. Steam for 12-15 minutes or until tender.

3. Meanwhile heat oil in a frypan over medium heat. Add bacon and cook for 2 minutes or until just brown. Add breadcrumbs and garlic. Increase heat to medium high. Cook for 5 minutes or until crumbs are brown. Stir in parsley.

4. Serve asparagus with crispy bacon topping.

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. Place stems in one steamer basket. Place lid on the basket and set timer to 3 minutes.
3. Place leaves in second steamer basket. Stack on top of first steamer basket. Place the lid on the basket and set timer to 6-7 minutes or until leaves have just wilted.
4. Transfer steams and leaves to a plate. Drizzle over kecap manis and sprinkle with sesame seeds.
   *Kecap manis is sweet soy sauce and is sold in supermarkets and asian stores.

Yellow Coconut Rice

Serves: 4

1 cup jasmine rice, rinsed

12 cup coconut milk

12 cup water

1 teaspoon brown sugar

12 teaspoon fish sauce

12 teaspoon ground turmeric

3 green onions, (shallots), thinly sliced

1. Place rice in the rice cooker bowl. Add coconut milk, water, fish sauce and turmeric. Place rice cooker bowl in the steamer basket.
2. Place lid on the basket and set timer to 25 minutes. Steam for 25 minutes or until tender.
3. Transfer rice to a bowl. Stir with a fork to separate grains. Top with onions. Serve.

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

14 cup chopped fresh flat-leaf parsley

14 cup lemon juice

Salt and pepper, to taste

1. Place corn in one steamer basket. Place rice in the rice cooker bowl. Add 1 cup water. Place the rice cooker bowl in second steaming basket.
2. Place lid on the basket and set timer to 60 minutes. Steam corn for 35 minutes or until cooked. Remove corn and leave to cool.
3. Continue to steam rice for 25 minutes or until cooked.
4. Transfer rice to a large bowl. Using a sharp knife cut kernels from corn. Add corn and remaining ingredients. Season with salt and pepper. Serve.

Chicken Pilaf

Serves: 4-6

1 (225g) chicken breast
1 cup frozen peas
1 cup basmati rice, rinsed
1 orange, rind finely grated, juiced 1 tsp rind
^2/3 cup chicken stock
3 green onions (shallots), thinly sliced
^1/3 cup currants
^1/_3 cup slivered almonds, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoon finely chopped fresh mint
Salt and pepper, to taste
Lemon wedges, to serve

1. Place chicken in one steamer basket. Place peas in second steamer basket.
2. Place rice into the rice cooker bowl. Add 13 cup orange juice and stock. Place rice cooker bowl in third steamer basket.
3. Place lid on the basket and set timer to 30 minutes. Steam peas for 10 minutes. Transfer to a bowl. Steam chicken for 20 minutes. Transfer chicken to a plate and cover with foil. Continue to steam rice for 10 minutes or until cooked.
4. Transfer rice to a large bowl. Shred chicken and add to rice. Add peas and remaining ingredients and stir to combine. Season with salt and pepper. Serve with lemon wedges.

Minted Tabouli Salad

Serves: 4

^1/_3 cup cracked wheat (burghel)

1 bunch chopped fresh flat-leaf parsley

^1/_3 cup finely chopped mint leaves

12 red onion, finely chopped

2 medium tomatoes, chopped

1 tablespoon extra virgin olive oil

14 cup lemon juice

Salt and pepper, to taste

1. Place cracked wheat and 12 cup of water into the rice cooker bowl. Place rice cooker bowl in one steamer basket.
2. Place lid on the basket and set timer to 20 minutes.
3. Drain wheat. Set aside for 15 minutes to cool. Place in a bowl. Add remaining ingredients and stir to combine. Season with salt and pepper. Serve.

Scallops with Chilli Ginger Dressing

Makes: 12

1 green shallot, ends trimmed, thinly sliced
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
12 scallops, in half shell
12 long fresh red chilli, halved lengthways, deseeded, thinly sliced
3cm piece ginger, peeled, cut into matchsticks
12 fresh coriander leaves

1. Combine shallot, garlic, sauce and juice in a small glass bowl.
2. Clean scallops and arrange between steamer baskets. Top with chilli and ginger. Place lid on the basket and set timer to 5 minutes.
3. Transfer scallops to a large serving platter. Drizzle with sauce. Top with coriander leaves. Serve.

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. Place potatoes in one steamer basket. Place lid on the basket and set timer to 25 minutes.
2. Place fish in second steamer basket. Stack basket on top of potatoes. Place lid on the basket and set timer to 10 minutes.
3. Place snow peas in the third steamer basket. Stack basket on top of fish. Place lid on the basket and set timer to 5 minutes.
4. Meanwhile heat oil and butter in a small frypan over low heat. Add onions and garlic and cook for 1 minute or until soft. Stir in lemon juice. Season with salt and pepper.
5. Cut potatoes into 1cm slices. Arrange potatoes, snow peas and fish on a serving plate. Season with salt and pepper. Pour over dressing. Serve with lemon wedges.

Ginger and Soy Steamed Fish

Serves: 2

2 x 125g salmon fillets

2 green onions (shallots), thinly sliced

12 long red chilli, seeds removed, thinly sliced

12 tablespoon shredded fresh ginger

Fresh coriander leaves, to serve

1. Place fish in the rice cooker bowl. Top with onions, chilli and ginger. Add soy sauce and water. Place the rice cooker bowl in one steamer basket.

2. Place lid on the basket and set timer to 10 minutes.

3. Serve fish with rice.

Herb Salmon Fish Fillets

Serves: 2

2 x 160g salmon fillets

2 green onions (shallots), thinly sliced

1 lemon, rind grated, juiced

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh dill

Salt and pepper, to taste

Mixed green salad, to serve

1. Place salmon in one steamer basket. Top with onion, rind, juice and herbs. Season with salt and pepper.

2. Place lid on the basket and set timer to 25 minutes. Serve with salad.

Moroccan Chicken and Cous Cous

Serves: 4

1 12 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons Cajun spice

600g chicken breast fillets

1 cup couscous

1 cup chicken stock

12 small red onion, thinly sliced

100g baby spinach leaves

Salt and pepper, to taste

Lemon wedges, to serve

1. Combine 1 tablespoon oil, lemon juice and Cajun spice. Brush chicken with mixture.

2. Place chicken in one steamer basket. Place cous cous, water and remaining oil in the rice cooker bowl. Place the rice cooker bowl in the second steamer basket.

3. Place lid on the basket and set timer to 20 minutes.

4. Transfer cous cous to a bowl. Using a fork separate grains. Add remaining ingredients and toss to combine. Season with salt and pepper.

5. Cut chicken into slices. Serve with cous cous and lemon wedges.

Pork Ribs with Barbecue Sauce

Serves: 2

2 tablespoons barbecue sauce

2 tablespoons tomato sauce

1 tablespoon sweet chilli sauce

1 tablespoon brown sugar

2 teaspoons Dijon mustard

2 x 375g racks pork spare ribs

1. Combine sauces, sugar and mustard in a large shallow dish. Add ribs and coat in mixture.

2. Place ribs between two steamer baskets. Place lid on the basket and set timer to 20 minutes.

3. Preheat oven to 200^ C ( 180^ C fan-forced). Place ribs on a wire rack over a baking tray. Bake for 30 minutes or until brown and caramelised.

4. Serve with steamed corn.

Cauliflower and Broccoli Bake

Serves: 6

350g cauliflower, cut into florets

350g broccoli, cut into florets

40g butter

2 tablespoons plain flour

1 12 cups milk

3 teaspoons Dijon mustard

1 cup grated tasty cheese

Salt and pepper, to taste

1. Place cauliflower in one steamer basket. Place broccoli in second steamer basket.

2. Place lid on the basket and set timer to 10 minutes. Transfer vegetables to a 20cm oven-proof dish.

3. Meanwhile heat butter in a saucepan over medium heat. Add flour, cook stirring for 1 minute or until mixture bubbles. Gradually stir in milk. Stir until mixture boils and thickens. Add mustard and 12 cup cheese. Stir until smooth. Season with salt and pepper.

4. Preheat oven to 180^ C ( 160^ C fan-forced). Pour sauce over vegetables. Top with remaining cheese. Bake for 30 minutes or until golden on top. Serve.

Pumpkin Ravioli

Serves: 4

300g butternut pumpkin, peeled, cut into 3cm pieces

14 teaspoon ground nutmeg

75g fresh ricotta cheese

^1/_3 cup grated pecorino cheese

1 tablespoon finely chopped fresh sage leaves

Salt and pepper, to taste

275g packet gow gee pastry

100g unsalted good quality butter

14 cup small sage leaves

Salt and pepper, to taste

1. Place pumpkin in one steamer basket. Place lid on and set timer to 30 minutes.

2. Drain pumpkin and place in a bowl. Add nutmeg, ricotta, pecorino and chopped sage leaves. Season with salt and pepper.

3. Place gow gee wrappers on a clean surface. Place about 2 teaspoons of mixture on one half. Brush edges with water. Fold over and press together to seal. Place pastry on a baking tray lined with baking paper. Cover with a clean tea towel. Repeat with remaining mixture and wrappers.

4. Arrange ravioli between three steamer baskets. Place lid on the basket and set timer to 12-15 minutes or until soft.

5. Meanwhile melt butter in a small frypan over medium heat. Cook, stirring until butter comes to the boil. When butter starts to brown add sage and remove from heat.

6. Transfer ravioli to serving plate. Pour over butter. Season with salt and pepper. Serve.

Pears with Vanilla Bean Syrup

Serves: 4

1 vanilla bean, halved lengthways
2 beurre bosc pears, peeled, halved
12 cup caster sugar
12 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. Stir over low heat until sugar dissolves. Increase heat to medium. Simmer for 5 minutes or until mixture thickens. Place in a bowl to cool.
3. Place pears in the rice cooker bowl. Add syrup. Place the lid on the basket and set timer to 10 minutes
4. Serve pears with syrup and ice-cream or cream.

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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.

Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling and normal wear and tear.

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.

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.

Our goods come with guarantees that cannot be excluded under the Australian Consumer Law and under the New Zealand Consumer Guarantees Act.

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.

For a complete list of Sunbeam's authorised service centres visit our website or call:

Australia

www.sunbeam.com.au

1300 881 861

Units 5 & 6, 13 Lord Street

Botany NSW 2019 Australia

New Zealand

www.sunbeam.co.nz

0800 786 232

26 Vestey Drive, Mt Wellington

Auckland, New Zealand

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

is a registered trademark.

'VitaSteam' is a trademark of Sunbeam Corporation.

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 2010.

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.