Toastess Electric Steamer TVS682 User Manual

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STAINLESS STEEL  
FOOD STEAMER  
& RICE COOKER  
Instruction Booklet  
Model: TVS682  
 
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GROUNDED PLUG  
To reduce the risk of electric shock this appliance has a grounded plug (2 blades  
and 1 pin). If the plug does not fit fully into the electrical outlet contact a  
qualified electrician. Do not modify the plug in any way or use an adaptor.  
DESCRIPTION OF PARTS  
1. Cover  
2. Rice Bowl  
3. Steaming Bowls  
4. Stainless Steel Steaming Tray (top & middle)  
5. Stainless Steel Steaming Tray (bottom - small)  
6. Drip Tray  
7. Base/Water Reservoir  
8. Control Panel  
1
2
a) On/Off Button  
b) Program Button  
c) Cooking Time  
3
4
d) Timer  
e) Power Indicator Light  
f) Display Window  
g) Water Level Window  
5
6
7
8
g
a
f
c
e
b
d
NOTE: 1 Steaming Tray is smaller than the other 2 (which are identical in size). The  
smallest Steaming Tray should always be used on the Bottom level of the Food  
Steamer right above the Drip Tray.  
The Steaming Bowls are all identical in size and have a capacity of 4litres/quarts  
per layer.  
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BEFORE FIRST USE  
Wash the Cover, Steaming Bowls, Rice Bowl, Steaming Trays, and Drip Tray in soapy  
water. Rinse and dry. Wipe the Base with a damp cloth. Never immerse the Base in  
water or any other liquid.  
HOW TO USE  
Steaming Bowls  
The Steaming Bowls can be used in different ways:  
Single level (one bowl):  
a. Use 1 each Steaming Bowl and Steaming Tray  
b. Place food on Steaming Tray  
c. Place Steaming Bowl over food  
d. Place Steaming Tray with Steaming Bowl on the Drip Tray  
e. Cover  
Multiple level (2 or 3 bowls):  
a. Place food on Steaming Trays NOTE: The items that need the longest  
steaming time should be placed on the bottom level of the food steamer  
b. Place the Steaming Bowls over food  
c. Gently place one Steaming Tray with Steaming Bowl on the Drip tray and  
place the second Steaming Tray over the top of the first Steaming Bowl  
d. If you want to use the third level, repeat process above and place over the top  
of the second Steaming Bowl  
e. Cover  
How to Steam  
1. Place Steamer on a level surface close to a 120 volt A.C. outlet.  
NOTE: DO NOT place under wall cabinets.  
2. Fill the Water Reservoir with the maximum amount of cold water (See marking  
on Water Level Window). Any excess water can be emptied out at the end of  
the steaming cycle. If more than 60 minutes of steaming is required and water  
is not visible in the Water Level Window you can add water, without removing  
the Steaming Bowls, by pouring through the openings in the Handles on either  
side of the Drip Tray. DO NOT fill past the MAX mark on the Water Level  
Window. NOTE: The maximum amount of water is 1.2 litre/quart.  
IMPORTANT: DO NOT add salt, pepper, seasonings, etc. or liquids other  
than water to the Base.  
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3. Place the Drip Tray over the Base/Water Reservoir.  
4. Place the Steaming Tray(s) and Steaming Bowl(s) on the Drip Tray.  
5. Plug unit into wall outlet. “0:00” will be displayed in the Display Window and  
the Power Indicator light will be illuminated in green.  
6. There are 5 cooking programs available. Please see the chart below. Choose  
the desired program by pressing the Program Button.  
NOTE:  
You can increase the cook time up to 60 minutes in each program by pressing  
the Cooking Time Button, but you cannot reduce the preset cooking time  
shown under the following programs Rice, Fish, Poultry and Vegetable.  
Cooking Program Egg, allows you to manually select the cooking time from  
0 to 59 minutes. If you continue to push the Cooking Time Button past 59  
minutes, the countdown will start again from 0 minutes.  
7. Press the On/Off Button. The Power Indicator Light will change from green to  
red. The steamer will begin to heat and the pre-set time will appear in the  
Display Window and begin to countdown in minutes.  
8. When cooking is completed the original cook time selected with will be  
displayed in the Display Window and Steamer will beep once indicating that  
the pre-programmed cooking time is complete. The Power Indicator Light will  
change to green again.  
CAUTION: The food steamer gets hot during use. Always use oven mitts  
or pot holders when handling the Lid, Steaming Bowls, Steam Trays, Rice  
Bowl and Drip Tray.  
CAUTION: When removing the Lid, grasp the handle and slowly lift the side  
that is away from you to allow steam to escape before setting the Lid aside. To  
avoid burns, always hold the Lid so that escaping steam flows away from your  
hands, arms and face.  
9. At any time if you wish to stop the steaming process before the end of the  
elapsed time, press and hold the On/Off button. The unit will beep and the  
Power Indicator Light will change to green.  
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Nombre de touche  
Preprogrammed Time  
du bouton de fonc- Type of Food  
(in minutes)  
tion  
Manual function  
from 0 to 59  
minutes  
1
2
3
4
Egg  
Rice  
Fish  
Poultry  
5
Vegetables  
Delay Start  
Allows you to begin cooking food up to 12 hours later and can be used on all 5  
programs.  
CAUTION: Perishable foods such as meat and poultry products, fish, cheese and  
dairy products cannot be left at room temperature for more than 2 hours. (No longer  
than 1 hour when the room temperature is above 32ºC/90ºF.) When  
cooking these foods, do not set the Delay Start function for more than 1-2 hours.  
1. Choose the desired program by pressing the Program button. Once the  
program has been chosen, adjust the cooking time by pressing the Cooking  
Time button (if needed) before moving on to step 2.  
2. Press the Timer button. A clock symbol will appear and “0:00” will be  
displayed in the Display Window with the minutes flashing.  
3. Press the Cooking Time button to enter the time delay in minutes.  
4. Press the Timer button and the hour will now flash in the Display  
5. Press the Cooking Time button to enter the time delay in hours.  
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6. Once the delay start has been set, press the On/Off Button.  
7. The Power Indicator Light will flash in green and the time will begin to count  
down in minutes.  
8. The Steamer will start to heat when the timer has reached the preset delay  
start time. The Power Indicator Light will change to red.  
10. When cooking has completed the original cook time selected with will be  
displayed in the Display Window and Steamer will beep once indicating that  
the pre-programmed cooking time is complete. The Power Indicator Light will  
change to green again.  
11. At any time if you wish to cancel the Delay Timer or stop the steaming  
process before the end of the elapsed time/steaming cycle, press and hold  
the On/Off button. The unit will beep and the Power Indicator Light will  
change to green.  
Insufficient Water  
If the water in the Water Reservoir has completely evaporated, the unit will beep  
11 times, the cooking process will automatically stop and the display will show  
the following:  
Unplug the food steamer, and allow to cool for approximately 15 minutes before  
using again.  
Add more water to the Water Reservoir and continue steaming.  
HELPFUL HINTS  
1. Steam cooking times will vary depending on the size, freshness, amount of  
food being cooked and the desired degree of doneness. Use the Steaming  
Charts as a guide but experiment with this healthy method of cooking by  
varying the cooking times. This will help you to obtain the best results to suit  
your taste.  
2. Smaller pieces of food cook faster than larger pieces; a single layer steams  
faster than several layers and foods of uniform size will steam more evenly.  
3. Foods with longer steaming times should be placed on the lowest level of  
the food steamer. Once these foods are partially cooked, remove the Cover  
and add the other Steaming Bowls, if required.  
4. Arrange food with spaces between pieces to allow for maximum steam flow.  
5. When steaming large quantities of food, stir halfway through cooking.  
6. Juices from meat or poultry should not drip onto other foods. Never place  
meat or poultry in the Middle or Top Steaming Bowls above other foods.  
7. Do not steam frozen meat, poultry or seafood.  
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STEAMING GUIDES  
Vegetables  
1. Wash vegetables thoroughly. Cut off stems; trim; peel and slice if necessary.  
2. The Steaming Chart below should be used only as a guide. Doneness will  
depend upon size of pieces, freshness, temperature of water, personal  
preference, etc.  
3. If pieces are different sizes, place larger pieces on the bottom.  
Weight  
lb. (kgs.)  
Vegetable  
Steaming Time (minutes)  
Artichokes, whole  
Asparagus, spears  
Beans, green or wax  
Beets, cut  
4
30 – 32  
12 –14  
12 – 14  
25 – 28  
20 – 22  
24 – 26  
16 – 18  
14 – 16  
18 – 20  
20 – 22  
14 – 16  
16 – 18  
10 – 12  
18 – 20  
12 – 14  
1 lb. (450 g)  
1/2 lb. (225 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (225 g)  
1 lb. (450 g)  
1 lb. (450 g)  
3-1/2 lbs (1.5 kgs.)  
1 lb. (450 g)  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (225 g)  
Brocolli, florets  
Brussel Sprouts, whole  
Cabbage, sliced  
Celery, sliced  
Carrots, sliced  
Cauliflower, florets  
Corn on the Cob  
Eggplant, chunks  
Mushrooms, button  
Okra  
Onions, sliced  
Parsnips, sliced  
Peas, shelled  
1/2 lb. (225 g)  
1 lb. (450 g)  
8 – 10  
12 – 13  
Potatoes, small,whole  
Rutabaga, small dice  
Spinach  
1 lb. (450 g)  
1 lb. (450 g)  
1/2 lb. (25 g)  
30 – 32  
28 – 30  
12 – 14  
22 – 24  
20 – 22  
18 – 20  
Squash, Acorn/Butternut, sliced 1 lb. (450 g)  
Turnips  
1 lb. (450 g)  
1 lb. (450 g)  
Frozen Vegetables  
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Fish and Seafood  
1. Clean fish or seafood before steaming.  
2. Fish fillets or steaks can be steamed in the Rice Bowl with seasoned butter,  
lemon or other favourite sauces.  
3. Clams, oysters and mussels may open at different times. Check the shells  
to avoid overcooking.  
Weight  
lbs. (g/kgs.)  
Fish and Seafood  
Steaming Time (minutes)  
Fillets, frozen  
fresh  
1/2 lb. (225 g)  
1/2 lb. (225 g)  
10 – 12  
6 – 8  
Fish steaks, cod, salmon, tuna 1 lb. (450 g)  
12 – 14  
Clams, in shell 1 lb. (450 g)  
10 – 12  
Crab, King Crab, legs and claws 1/2 lb. (225 g)  
20 – 22  
20 – 22  
Soft Shell  
8 – 12 pcs.  
Lobster, tails  
2 – 4  
16 – 18  
18 – 20  
whole  
Mussels, in shell  
Oysters, in shell  
1-1/4 lb (340 g)  
1 lb. (450 g)  
14 – 16  
18 – 20  
3 lbs. (1.3 kgs)  
Scallops, Bay – shucked  
Sea – shucked  
1 lb. (450 g)  
3 lbs. (1.3 kgs)  
14 – 16  
18 – 20  
Shrimp, medium in shell  
large in shell  
1 lb. (450 g)  
1 lb. (450 g)  
10 – 12  
18 – 20  
Rice  
1. Fill the Base with the maximum amount of water.  
2. Add rice, water, broth and spices to Rice Bowl. See the Rice Steaming Guide  
for quantities of rice and water or check package directions.  
3. Place the Drip Tray over the Base/Water Reservoir.  
4. Place the Steaming Tray on the Drip Tray, add Rice Bowl onto Steaming Tray.  
Place Steaming Bowl over Rice Bowl. Cover.  
5. Plug into the wall outlet and follow steps 6 to 9 in the ‘How to Steam’  
section  
NOTES:  
1. There are many types of rice. Follow specific package directions for quantities  
of water and rice. Use the chart below as a guide.  
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2. For a softer rice increase the amount of water. For a firmer rice decrease water.  
3. Check doneness and consistency of rice at the minimum time specified for each  
type, stirring at the same time. NOTE: Use oven mitts or pot holders when  
removing cover and stirring rice.  
4. When checking doneness of rice, be sure that the condensation from the Cover  
does not fall into the Rice Bowl.  
Combined in Rice Bowl  
Variety of Rice  
Steaming Time (minutes)  
Rice  
Water  
1 cup (250 ml)  
1/2 cups (375ml)  
Brown, regular  
parboiled  
1/2 cup (125 ml)  
1 cup (250 ml)  
37 – 39  
43 – 45  
White, regular  
long grain  
1 cup (250 ml)  
1 cup (250 ml)  
1-1/2 cups (375ml) 45 – 50  
1-2/3 cups (420ml) 50 – 55  
Meat and Poultry  
1. Sausage must be completely cooked before steaming.  
2. Trim off fat from meat and poultry.  
3. Spray Steaming Trays with a vegetable cooking spray before steaming.  
4. Thickest part of meat or poultry should be placed towards the sides  
of the Steaming Bowl.  
Weight  
lbs. (kgs.)  
Meat / Poultry  
Steaming Time (minutes)  
Beef, sirloin 1/2“ (12 mm) slices  
hamburger  
1/2 lb. (225 g)  
1 lb. (450 g)  
1 lb. (450 g)  
10 – 12  
16 – 18  
22 – 24  
meatballs  
1 lb. (450 g)  
1 lb. (450 g)  
12 – 15  
24 – 26  
Chicken, 4 breasts – boneless  
drumsticks  
Lamb, cubes  
1 lb. (450 g)  
26 – 28  
1 lb. (450 g)  
1 lb. (450 g)  
12 – 14  
24 – 26  
Pork, chops 1/2” (12 mm) thick  
cubes  
Sausages, precooked  
frankfurters  
1 lb. (450 g)  
1 lb. (450 g)  
14 – 18  
14 – 18  
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Eggs  
Number of Eggs  
Steaming Time (minutes)  
In the shell (directions below)  
soft cooked  
1 – 12  
1 – 12  
10 – 12  
15 – 17  
hard cooked  
In a Cup (directions below)  
soft cooked  
1 – 4  
1 – 4  
9 – 11  
12 – 14  
hard cooked  
Scrambled (directions below  
6
20 – 22  
Directions for:  
1. Eggs in the shell:  
Place eggs in the Steaming Bowls.  
Follow directions in the How to Steam section.  
2. Eggs in a cup:  
Crack raw egg into a custard cup which has been sprayed with a  
non-stick vegetable spray.  
Season with salt, pepper, butter or margarine, if desired.  
Place cups in Steamer Bowl.  
Follow directions in the How to Steam section.  
3. Scrambled Eggs:  
In Rice Bowl, beat 6 eggs together with 2 tablespoons (30 ml) milk.  
Season with salt and pepper, if desired.  
Follow directions in the How to Steam section.  
Stir eggs halfway through cooking. NOTE: Always use oven mitts or  
pot holders when opening the Steamer during operation.  
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RECIPES  
Oriental Chicken and Vegetables  
3/4 lb. (340 g)  
boneless, skinless chicken breasts,  
cut into 1-inch (2.5 cm) pieces  
sweet-and-sour sauce  
1/3 cup (85 ml)  
3
1
green onions, cut into 1-inch (2.5 cm) pieces  
medium green pepper,  
cut into 1-inch (2.5 cm) pieces  
fresh Chinese pea pods  
4 oz. (112 g)  
2 cups ( 500 ml)  
1/4 cup (60 ml)  
2 tbsp. (30 ml)  
bean sprouts  
sweet-and-sour sauce  
sesame seeds, toasted*  
Stir chicken and 1/3 cup (85 ml) sweet-and-sour sauce in a bowl until evenly  
mixed. Cover and refrigerate 30 minutes.  
Drain chicken; arrange in single layer on Steaming Trays. Top with onions,  
pepper and pea pods. Cover and steam 14 minutes or until chicken  
is no longer pink in center.  
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup (60 ml)  
sweet-and-sour sauce, until evenly coated. Sprinkle with sesame seeds.  
Makes 4 servings.  
*To toast sesame seeds, heat in ungreased skillet over medium heat about  
2 minutes. Stir occasionally, until golden brown.  
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Lemon Shrimp  
1/4 cup (60 ml)  
1/4 cup (60 ml)  
2 tbsp. (30 ml)  
2 tbsp. (30 ml)  
1/4 tsp. 1.5 ml)  
1-1/2 lbs. (675 g)  
1/2 cup (125 ml)  
2 tsp. (10 ml)  
soy sauce  
lemon juice  
sugar  
dry white wine  
ground ginger  
raw medium shrimps, peeled and deveined  
water  
cornstarch  
water  
2 tsp. (10 ml)  
Mix soy sauce, lemon juice, sugar, wine and ginger in a bowl. Add shrimps.  
Cover bowl and refrigerate at least 30 minutes.  
Drain shrimps, reserving 1/2 cup (125 ml) marinade. Arrange shrimps in single  
layer on Steaming Trays. Cover and steam 12 to 15 minutes or until shrimps  
are pink.  
Mix reserved marinade and 1/2 cup (125 ml) water in 1-quart (1 litre)  
saucepan. Mix cornstarch in 2 tsp. (10 ml) water; stir into marinade mixture.  
Heat to boiling over medium heat, stirring constantly, and boil for 1 minute.  
Serve with shrimps and, if desired, hot cooked rice. Garnish with green onion  
tops if desired.  
Makes 4 servings.  
Salmon Steaks With Dill  
4
salmon steaks 4 – 5 oz. (110 – 140 g) each  
1 tbsp. (15 ml)  
fresh dill  
salt and pepper  
lemon wedges  
Season salmon steak with salt and pepper. Sprinkle with dill. Place on  
Steaming Trays, cover. Steam for approximately 15 minutes. Serve with lemon  
wedge.  
Makes 4 servings.  
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Steamed Fish  
1 – 10oz.  
4
4
1
package frozen flounder fillets  
medium size mushrooms, sliced  
green onions cut in 1” (2.5 cm) pieces  
stalk celery, sliced  
1/2 tsp. (5 ml)  
1 tbsp. (15 ml)  
1 tsp. (5 ml)  
1 tsp. (5 ml)  
ground ginger  
white wine  
soya sauce  
Worchestershire sauce  
dash hot pepper sauce  
Place fillets in a heatproof plate that fits inside the Steamer Bowl/Tray.  
Sprinkle mushrooms, onions and celery over fish. Combine, ginger, wine, soy  
sauce, Worcestershire sauce and hot pepper sauce in a small bowl. Spoon  
over fish. Place plate inside Steamer Bowl/Tray, cover and steam for 20  
minutes.  
Makes 2 servings.  
Rice Pilaf  
1/4  
1/4  
1/4  
1 tsp. (5 ml)  
green pepper, diced  
red pepper, diced  
yellow pepper, diced  
vegetable oil  
2
1
green onions, sliced  
cup long grain rice  
chicken broth  
1-2/3 cups  
Sauté peppers and onions in a skillet for 1-2 minutes. Combine rice, chicken  
broth and pepper and onion mixture in the rice bowl. Place on Steaming Tray,  
cover and steam for 50 – 55 minutes.  
Makes 4 servings.  
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CARE AND CLEANING  
1. Unplug unit from outlet and allow unit to cool completely before cleaning. Make  
sure that the Drip Tray and Base are cool as these are the parts closest  
to the Heating Element.  
2. Empty the Drip Tray and Base/Water Reservoir.  
3. Wash the Cover, Steaming Bowls and Steaming Trays, Drip Tray and Rice Bowl in  
warm soapy water or on the top rack of the dishwasher or with a soft cloth and  
mild dishwashing liquid. Rinse with clear water.  
IMPORTANT: NEVER IMMERSE THE BASE/WATER RESERVOIR IN WATER  
OR ANY OTHER LIQUID. NEVER USE ABRASIVE CLEANSERS.  
Descaling  
If scale deposits build up on the heating element follow the directions below  
to descale.  
1. Pour 3 cups (500 ml) of clear vinegar into the Base/Water Reservoir. Fill  
up to the maximum fill mark on the Water Level Window with water.  
DO NOT use Drip Tray, Steaming Bowls or Cover.  
2. Plug in and set Timer for 30 minutes.  
3. When Timer rings, unplug unit from outlet and allow to cool completely.  
4. Empty the Base/Water Reservoir.  
5. Rinse with cool water several times. Wipe with a damp cloth. Dry.  
IMPORTANT: NEVER IMMERSE THE BASE IN WATER OR ANY  
OTHER LIQUID.  
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A short supply cord is provided to reduce the hazards of becoming entangled  
in or tripping over a long cord. Extension cords may be used if care is exercised  
in their use. If an extension cord is used, the marked electrical rating of the  
detachable power-supply cord or extension cord should be at least as great as  
the electrical rating of the appliance. If the appliance is of the grounded type,  
the extension cord should be of a grounded 3-wire cord. The extension cord  
should be arranged so that it will not drape over the counter top or table top,  
where it can be pulled on by children or tripped over.  
LIMITED WARRANTY  
Toastess International warrants that this appliance shall be free from defects in  
material and workmanship for a period of one year from the date of purchase.  
During this ‘in-warranty’ period, defective products will be repaired or replaced  
at the discretion of the retailer and/or Toastess International. This warranty  
covers normal domestic usage and does not cover damage which occurs in  
shipment or failure which results from alteration, accident, misuse, abuse, glass  
breakage, neglect, commercial use or improper maintenance.  
A defective product should be returned to the original place of purchase within  
the retailer’s stipulated return/exchange period*. If you are unable to have  
a defective product replaced under warranty by the retailer, please check our  
contact us for assistance by mail, e-mail, fax or telephone as listed below.  
To ensure prompt ‘in-warranty’ service, securely package and return the product  
to us prepaid. Be sure to include the original proof of purchase and a description  
of the defect along with your address and zip/postal code.  
For repairs not covered by the warranty, please contact us for assistance.  
TOASTESS INTERNATIONAL  
Customer Service Department  
81A Brunswick  
Dollard-des-Ormeaux  
Québec, Canada H9B 2J5  
Fax: 514-685-8300  
Tel: 514-685-2820 (Ext. 226)  
* Return/exchange policies at each retailer vary and may differ from the Toastess International  
1 year limited warranty period.  
16  
 

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