Пароварка бинатон как пользоваться инструкция по применению

Instruction manual and user guide for
Binatone FS-211 V-Series

40 pages of detailed instruction manual and user guide of exploitation in Russian in English

Instruction Manual

FS211VS

Food Steamer

Food Stramer FS211VS

РУССКИЙ

ENGLISH ………………………………….

РУССКИЙ ………………………………. 14

УКРА¯НСЬКА ………………………….. 26

ENGLISH

УКРА¯НСЬКА

АЗА

………………………………….. 38

АЗА

Parts of the appliance, Before use, Instructions for use

Food steamer fs-211 vs, Food steamer assembly and operation Support chat

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Text

Food steamer FS-211 VS

Please read the safety instructions carefully before using this ap-

pliance. Please retain the instructions for future reference.

Please retain the instructions for future reference.

PARTS OF THE APPLIANCE

1. Lid

2. Steam outlet

3. Upper steam basket

4. Lower steam basket

5. Steam basket handles

6. Food steam base

7. Water tank

8. Switch-on indicator

9. Switch/ timer

BEFORE USE

Carefully read this user’s manual.

Remove all packing materials from the ap-

pliance.

Thoroughly wash food steamer, in particu-

lar, the parts to be in contact with food (ref.

(ref.

to Maintenance and cleaning section).

Before connecting the power, check whether

the voltage indicated on the appliance complies with the volt-

age in your household.

INSTRUCTIONS FOR USE

Food steamer assembly and

operation

1. Install the food steamer base (6)

(6)

(6) on a solid

even heat-insulated surface near a socket and

out of children’s reach.

2. Fill the tank (7)

(7)

(7) with water taking note of the

water level markings inside.

Note

: Fill the reservoir (7) with cold tap water only. Do not

use other liquids or food dressings!

3. Put the food in container(s). When using several containers, please

remember that foods that take longer to cook should be placed in

the lower basket, with fast cooking foods — in the upper basket.

Attention:

The actual height of food should not exceed the

height of the steam basket other wise the lid can not be
closed rightly.

4. Install the lower basket (4)

(4)

(4) on the food steam base (6).

(6).

(6). When

using two baskets, put the upper steam basket (3)

(3)

(3) on top of the

lower basket (4).

(4).

5. Cover the upper basket with the lid (1).

(1).

Parts of the appliance, Before use, Instructions for use

ENGLISH

6. Plug the appliance in.

7. Set the required time for cooking on the timer (9)

(9)

(9) by turning

the timer switch clockwise as far as the required mark showing

on the timer. The switch-on indicator (8)

(8)

(8) will light up and the

food steamer will start operating.

8. When products in the upper container are ready, gently take

that basket off the food steamer and cover the remaining basket(s)

with the lid.

Attention

: Steam can escape during operation. Be careful

and always use oven gloves when removing baskets
from the food steamer. Be sure the upper container is
covered with the lid.

9. When the cooking time has finished, , , , , the food steamer will

switch off automatically. The indicator lamp (8)

(8)

(8) will go out.

Cooking

Food (with the exception of frozen vegetables) to be steam cooked

must be completely defrosted. Do not salt products before cooking

and do not use food dressings. Sauces, seasonings and food dress-

ings should be added after cooking. The tables presented below

contain recommendations on cooking different products provided

that these products are laid in one layer. If several containers are

used, the cooking time will increase since the same amount of vapor

is employed for a bigger volume of products.

Do not forget: the further products are away from the heating

element, the longer the food cooking process will be. Cooking time

should be increased if products are layered in the basket. In this

case, all slices of the product must be either of equal size, or bigger

slices must be laid on the bottom.

To determine the exact cooking time and achieve the desired

result, you will need to experiment at first. If you are using a food

steamer for the first time, follow the guidelines written in the tables,

checking the degree of food readiness from time to time.

Always put meat and chicken in the lowest basket this is to

prevent liquid coming into contact with other foods.

Remember that fish is ready when it is white and flaky. Meat is

ready when the juices run clear. Cook greens like cabbage, broc-

coli, etc., very quickly to keep a good colour and texture.

Keeping an eye on cooking time is necessary. If you noticed that

most of the product in the basket is ready, turn it over using a long

handled spoon and oven gloves. Upon finishing the cooking time,

immediately remove the containers from the food steamer, other-

wise the cooking process continues. Put the containers on a dish or

food-tray to let any remaining water disappear. Then serve your

foods.

Vegetables

Thoroughly wash and clean vegetables and slice them, if re-

quired. Time required for cooking small slices is less the time

required for cooking big slices.

Type

Weight/number

Approximate coo-

of pieces

king time (minutes)

Artichoke, whole

4 whole ones

30-32

with peeled top

Asparagus, sprouts

450 g

12-14

Green beans

230 g

12-14

Beetroot

450 g cut

25-28

Broccoli, sprouts

450 g

20-22

Brussels sprouts

450 g

24-26

Celery

230 g fine cut

14-16

Cauliflower, sprouts 450 g

20-22

Aubergine

450 g sliced

16-18

Mushrooms, whole

450 g

10-12

Okra

450 g

18-20

Onions

230 g fine cut

12-14

Sweet peppers,

up to 4 medium ones 12-13

whole

(not stuffed)

Potatoes

about 450 g cut

30-32

Potato, whole

6 small ones

28-30

French turnip

1 medium-sized,

14-16

diced

Cabbage

230 g sliced

15-20

Turnip

450 g cut

20-22

Fish and marine products

Fish and marine products are quick to cook. So, for even cook-

ing, these products are recommended to be cooked in small

quantities.

Approximate time for cooking fresh or frozen (that has been

defrosted) marine products and fish are given in the table.

Before cooking, clean and prepare fresh marine products and

fish.

Since the opening time for shells of mollusks, oysters and mus-

sels is different, check whether shells are open, to prevent over-

cooking.

Steamed marine products and fish can be served plain or with

butter or margarine and with lemon or with sauce.

Type

Weight/number Approximate

of pieces

cooking time (min)

Shellfish in shells

– hard shelled

450 g

10-12

Crab

– King crab, legs/claws 230 g

20-22

Lobster

– tail

2-4 pieces

16-18

– dressed

450-560 g

18-20

– whole, fresh

450-560 g

18-20

Mussels (fresh, in shells)

450 g

14-16

Oysters (fresh, in shells)

350 g

18-20

Scallop (fresh)

– freshwater (shelled)

450 g

14-16

English, Helpful hints, Veal cutlets

Meat and meat products, Warming up: bread and ready-to-eat food Support chat

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ENGLISH

– seawater (shelled)

350 g

18-20

Shrimps

– medium, in shells

450 g

10-12

– large, in shells

450 g

12-14

FISH

– whole

230-340 g

16-18

– dressed

230-340 g

14-16

– fillet

450 g

10-12

– pieces

340 g

10-12

Meat and meat products

Type

Weight/number

Approximate

of pieces

cooking time (min)

Beef

– chop

450 g

28-30

– minced steak

450 g

16-18

– cutlet

450 g

22-24

Chicken

– pieces

450 g (2-4 pieces) 24-26

Lamb

– pieces

450 g

26-28

Pork

– pieces

450 g

26-28

Sausages

450 g

14-18

Warming up: bread and ready-to-eat food

When warming up bread, do not cover the steamer with the lid.

Warming time of ready-to-eat food depends on the tempera-

ture, at which they were stored in the fridge.

Warming time of ready-to-eat dishes is established by experi-

menting.

HELPFUL HINTS

This section contains delicious and healthy reci-

pes which you may easily cook with a steamer.

Veal cutlets

2–3 servings

300 g veal

50 g mushrooms

1 egg

Chopped fresh herbs, lemon and salt to taste.

Mince the veal using a meat grinder. Add steamed mushrooms

cut into small slices and an egg to the minced veal. Mold the

minced mixture into cutlet shapes, put them into the steamer bas-

kets and steam for 25-30 minutes. When serving, add salt, deco-

rate with a slice of lemon (peeled and without pits) on top of each

cutlet and serve topped with the chopped herbs.

Manty with garlic and yogurt sauce, Chicken fillet with oregano, Chicken breasts a la mediterranean

Page 8 Support chat

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Manty with garlic and yogurt sauce

2 servings

200 g boneless lamb meat

1 onion

glass flour

1 glass water

1 tablespoon lamb fat

100 g natural yogurt

2 cloves garlic

Salt, ground pepper to taste

Mince lamb meat and onion using a meat grinder, add salt,

pepper and mix well.

Mix flour, salt and water to make dough. Knead dough and roll

it out into a 2 mm thick layer and cut into 6-8 cm. diameter circles.

Put some of the minced meat into the center of each circle and crimp

the edges to seal them. Butter the bottoms of the steamer baskets

and steam the manty until done. Beat the yogurt, garlic and salt in

a small bowl until smooth and evenly mixed. Cover the bowl and

put the sauce into the fridge for no less than 15 minutes. Put the

cooked manty onto preheated serving plates. Pour garlic and yogurt

sauce over them. Serve hot.

Note: Instead of the meat filler, you may also prepare a

filling of 200 g of frozen spinach and 100 g of cheese.

Chicken fillet with oregano

2 servings

300 g chicken or turkey tenderloin

2 tablespoons oregano

100 ml dairy cream

Salt to taste

Cut fillet or tenderloin into 2 pieces, put them into the steaming

baskets, add 1 tablespoon of oregano. Steam for 15 minutes. Add

salt and pepper. In a pan boil dairy cream with remaining oregano,

salt and pepper. Serve hot with the sauce.

Chicken breasts a la Mediterranean

2 servings

2 chicken breasts

onion

100 g mushrooms

100 g frozen spinach

50 g soft cheese

3 tablespoons olive oil

Chop

of the onion and brown in olive oil. Add 100 g of

mushrooms and fry for another 2–3 minutes. Add spinach and

seasonings. Cook until the mixture becomes very tender. Make cuts

in the chicken breasts, fill them with the prepared filling and add

slices of cheese. Wrap each breast with foil and steam for another

15-20 minutes. Serve hot.

Manty with garlic and yogurt sauce, Chicken fillet with oregano, Chicken breasts a la mediterranean

ENGLISH

Carp in champignon sauce

2 servings

200 g chilled fillet of carp

2 tablespoons olive oil

1 onion

100 g champignons

100 g dairy cream

tablespoon flour

Herbs and seasonings to taste

Steam the mushrooms then chop and brown them in olive oil

together with finely chopped onion.

Add dairy cream, flour, mix thoroughly and bring to the boil.

Cut the carp fillet into pieces put them into a steaming baskets in

one layer and top with herbs. Steam for 12-15 minutes. When

serving, pour prepared sauce on carp fillet.

Note: You may prepare the dish with any other firm fleshed

whitefish.

Sweet pepper stuffed with cottage cheese and

mushrooms

2-4 servings

2–4 sweet peppers

100 g mushrooms chopped

1 onion chopped

100 g cottage cheese that isn’t sour

Salt to taste

Core the peppers, place them into the steamer and cook for 10

minutes, then remove them and let them cool down. Fry mushrooms

with onion in a frying pan, mix with cottage cheese, add salt and

put this filling into the peppers. Put the peppers into the steam

baskets with openings up and steam until done. Serve hot with sour

cream.

Pumpkin soup

3-4 servings

400 g pumpkin

1 potato

2 tablespoons sour cream

1 liter chicken stock (for example, made from

stock cubes)

Nutmeg, salt & pepper to taste

Peel the pumpkin and the potato, cut into cubes and place them

into the steaming baskets. Steam for 25 minutes. While vegetables

are cooking, heat the chicken stock in a pan. Prepare a puree from

the steamed vegetables and mix it with the stock. Add sour cream,

nutmeg, salt and pepper. Serve in a tureen.

Apples with raisins

4 servings

4 apples

4 teaspoons raisins

English, Carp in champignon sauce, Pumpkin soup

1 0

2 teaspoons sugar

2 teaspoons cinnamon

Maple, chocolate or caramel syrup for serving

Core the apples. Put 1 teaspoon of raisins into the middle of

each apple and top them with

teaspoon of sugar. Season with

the cinnamon. Place apples into the steaming basket, cover with the

lid and cook for 12-15 minutes until the apples became tender.

Transfer the apples into a small serving plate. Serve warm or at

room temperature topped with the syrup.

MAINTENANCE AND

CLEANING

Before cleaning, unplug the food steamer from

the power supply and let it completely cool down.

Scale deposit removal

During the food steamer operation, scale de-

posits can form on the water tank (7)

(7)

(7) walls and

heating element. If scale deposit is not removed,

the appliance’s service life reduces dramatically.

To clean the food steamer from scale deposits, follow the below

procedure:
!

Fill the tank (7)

(7)

(7) with water up to MAX mark;

Add 6-7 table spoons of 9% table vinegar;

Plug in the appliance and set the timer at 20 minutes;

Note

: While performing this procedure, it’s necessary to air

the kitchen since the vinegar vapors have an
unpleasant odor.

Do not put any container on the water tank (7).

(7).

After 20 minutes, continue doing so until the case is fully cooled.

Then, pour out the vinegar solution and thoroughly wash the

tank (7)

(7)

(7) with cold water to remove vinegar residues.

Note:

Do not allow any liquid to come into contact with

external parts of the appliance case (6) or power cord.
Carefully pour the liquid out of the tank.

Thoroughly wipe the food steamer base (6).

(6).

Cleaning

Wash the lid (1)

(1)

(1), all the baskets (3, 4)

(3, 4)

(3, 4) in warm soapy water.

Then thoroughly rinse and wipe dry.

Attention:

Do not use washing machines for cleaning.

Wipe the food steamer base (6)

(6)

(6) with a damp lint free cloth. Do

not submerse the base in water.

Do not use abrasive cleansers and solvents.

Maintenance and cleaning, Scale deposit removal, Cleaning