Toastmaster EST7 INF Benutzerhandbuch

36

3 medium red peppers
6.4 ounces boxed Spanish or Mexican Rice Mix

1

⁄

2

pound Brussels sprouts

1.  Cut the tops off the peppers and clean out the membrane.  

Place into one of the Small Steamer Bowls and set the Timer 
for 15 minutes.

2.  Mix the rice, seasoning packet, and 1-2/3 cup water in the 

Cooking Bowl that fits into the Large Steamer Bowl.  Set the 
Timer for 45 minutes.

3.  Place the Brussels sprouts into the other Small Steamer Bowl 

and set the Timer for 30 minutes.

4.  Check the food for doneness and continue cooking if 

necessary.  Stuff the peppers with rice and serve.    

1 pound salmon filets, skin removed

3

⁄

4

teaspoon grated ginger

2 large lettuce leaves

Marinade
2 tablespoons sesame oil
2 tablespoons low-sodium 

soy sauce

1 tablespoon Splenda® 

brown sugar

1.  Combine the marinade ingredients;  sesame oil, soy sauce, 

brown sugar, green onion, 

3

⁄

4

teaspoon of the ginger, and 

garlic together in a locking plastic bag.  Place the salmon into 
the marinade and refrigerate at least 30 minutes, but not for 
more than 1 hour.

2.  Place 

1

⁄

4

teaspoon of ginger and 1 teaspoon of water into each 

Flavor Tray.

3.  Place the lettuce leaves in the Large Steamer Bowl and lay 

the salmon filets on top.  Set the Timer for 10 minutes.

4.  Add the asparagus to one of the Small Steamer Bowls and 

set the Timer for 7 minutes.

5.  Place the snow peas into the other Small Steamer Bowl and 

set the Timer for 10 minutes.

6.  Check all food for doneness, continue cooking if necessary.

1 pound asparagus spears
1 pound snow peas

2 tablespoons minced green onions
1

1

⁄

2

teaspoons grated ginger

1 clove garlic, minced

1.  Make sure that the Steamer is unplugged. Place the Steamer 

Base on a flat sturdy surface with adequate clearance.

2.  Place the Steam Rings around the Heating Elements so that 

the end with the small hole faces down.

3.  Using a spouted vessel, fill the Steamer Base with water until 

it reaches the Maximum Fill Line located on the inside of the 
Steamer Base (approximately 10 cups). 

4.  Place the Drip Tray onto the Steamer Base, making sure that 

it is positioned correctly.

5.  Fill the Steamer Bowls with desired food (refer to the HINTS & 

TIPS, STEAMING CHARTS and RECIPES sections of this 
Owner’s Manual for meal suggestions and guidelines). When 
placing food into the Steamer Bowls, make certain not to 
block all of its steam holes; there must be adequate air 
circulation around the food to ensure even steaming. Food 
should be cut into uniform-sized pieces and distributed 
evenly within each Steamer Bowl. After filling, place the 
appropriate lid on each Steamer Bowl.

NOTE: Make sure that all 3 Steamer Bowls are securely 
positioned on the Steamer Base, even if they are not being used
for steaming; and that each Lid is securely positioned with the
Steam Vents facing toward the back of the unit.

Use the Cooking Bowl to prepare white, brown or wild rice or to
steam other foods. Simply add the desired ingredients into the
Cooking Bowl, place the Cooking Bowl inside the Large/Center
Steamer Bowl, then cover with the Lid.

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EST7/EST7QVC/EST7 INF_IB_7-11  11/7/06  6:51 PM  Page 19