Farberware Millenium NutriSteam FRA500 Food Steamer Instructions Manual

Farberware Millenium NutriSteam FRA500 Food Steamer

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other): To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

SHORT CORD INSTRUCTIONS

A short power-supply cord is provided to reduce risks resulting from  becoming entangled in or tripping over a longer cord. Longer detachable power-supply or extension cords are available and may be used if care is exercised in their use. If a longer detachable power-supply cord or extension cord is used,

1. the marked electrical rating of the cord set or extension cord should be at least as great as the electrical rating of the appliance, and
2. the longer 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 unintentionally.

1. Cool-Touch Knob
2. Cover with Steam Vent (P/N 21184)
3. Steamer Insert (P/N 21185)
4. Inner Pot (marked levels inside) (P/N 21186)
5. Stay-Cool Handles
6. Main Housing
7. COOK and ON/WARM Indicator Lights
8. Selector Lever
9. Polarized Plug
10. Power Supply Cord
11. FARBERWARE® Measuring Cup (P/N 20655)
12. Rice Paddle (P/N 20656)

IMPORTANT INFORMATION

READ BEFORE USING YOUR FARBERWARE® NUTRISTEAM™ RICE COOKER/FOOD STEAMER FOR THE FIRST TIME.

• Read all instructions.
• Wash Inner Pot, Steamer Insert, Cover, FARBERWARE® Measuring Cup and Rice Paddle in warm, soapy water. Rinse and dry well.
• Never immerse Main Housing in water.
• Never place liquid in the Main Housing. Place it only in the Inner Pot.
• Never try to force the Selector Lever to stay in the COOK Mode after it has moved up to the ON/WARM Mode.
• Never plug in the Cooker without first placing the Inner Pot inside the Main Housing.
• Always be sure Inner Pot contains liquid, or be ready to add oil, butter or margarine immediately to the Inner Pot when you plug in the Cooker.
• Remember that the FARBERWARE® Measuring Cup is not a standard measuring cup. When filled, it measures 3/4 cup.
• Never wash any removable parts of the Cooker in the dishwasher.
• Save these instructions and refer to them often.
• If the outside of the Inner Pot is wet when placed into the Cooker, this may cause a cracking noise while the unit heats up. Also, this may cause damage to the inner working of the appliance, so always wipe the outside of the Inner Pot completely dry before use.

PREPARING FOOD

Your new FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer is very versatile and can do much more than steam vegetables and cook rice. Of course, it steams fresh and frozen vegetables perfectly and cooks long-grain white rice and brown rice just right. But it also cooks legumes and grains for vegetarian main dishes, makes rich and hearty soups and cooks meat, poultry, fish and seafood into delicious dishes.

Choose from many tasty, easy-to-prepare healthful main-dish recipes created especially for use with the FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer.  Use these recipes as a guide to adapt your own favorite recipes calling for similar ingredients and to follow when using this multi-purpose appliance.

TYPES OF COOKING

Choose among several methods of cooking with your FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer.

• Steaming: Food is cooked in the Steamer Insert above a boiling liquid like water or broth for a prescribed amount of time.
• Boiling/Simmering: Food is cooked in water or broth for a prescribed amount of time using HIGH (COOK) Mode or LOW (ON/WARM) Mode.
• Sautéing: Food is cooked quickly in oil, melted butter or margarine and stirred occasionally until browned.
• Braising: Food is lightly browned as in sautéing, and then a liquid is added and Cover is used.

INSTRUCTIONS FOR USE

STEAMING FOOD

GENERAL INFORMATION

Keep the Cover on while cooking or steaming food, unless the recipe or chart specially calls for removing it. By removing the Cover unnecessarily, you lose steam and valuable time. If you must remove it to stir or to add an ingredient, have the Rice Paddle or ingredient ready, add it, stir quickly and just as quickly replace the Cover.

STEAMING INSTRUCTIONS

Measure appropriate amount of water or broth into the Inner Pot. Place food to be steamed directly into the Steamer Insert and place it in the Inner Pot. Some recipes, especially those for cooking fish or other fragile items, call for lining the Steamer Insert with lettuce or spinach leaves. This method of cooking also helps keep food from sticking to the Steamer Insert.

Place the Inner Pot with the Steamer Insert into the Main Housing, place the Cover over the Steamer Insert, and then plug into electrical wall outlet. Push Lever down to begin COOK Mode. Since the times in the following vegetable steaming charts are approximate, use them as a guide only. The size and shape of vegetables as well as personal taste may call for adjustments. If you want softer vegetables, add more water and steam for additional time. Do not allow the liquid in the Inner Pot to boil dry.

FRESH VEGETABLE STEAMING CHART

FROZEN VEGETABLE STEAMING CHART

COOKING RICE

GENERAL INFORMATION

Rice is grown on marshy land that floods easily. It does not need to be milled or ground; only the outer husks must be removed, leaving behind what is known as brown or whole rice, the most nutritious of rice’s. Information has recently been published about more healthful ways to eat, by consuming less fat, less protein and more complex carbohydrates in our diets. Because brown rice is about 8% protein, 87% carbohydrates and almost no fat, it is a perfect ingredient in a healthful diet.

Because rice is a valuable source of carbohydrates, it is starchy by nature. To obtain fluffier, less starchy rice, you can rinse the rice before cooking. But by rinsing or soaking the rice, you lose some of the vitamins, which are water soluble. Therefore, rinsing or soaking rice is not recommended because of the nutrient loss.

TYPES OF RICE

• Brown Rice – Contains more vitamin B complex, iron and calcium and takes longer to cook (about 50 minutes) than white rice. Its flavor is nutty and its texture is chewy. (See cooking chart on page 10.)
• White Rice – Includes several kinds of white rice, most of which can be prepared in your FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer. (See cooking chart on page 10.)
• Long-Grain Rice – Less starchy than short-grain rice, so it separates into individual grains more than short-grain rice.
• Short-Grain Rice – More moist and tender than long-grain rice. It has a softer texture and starchier flavor.

White rice will take about 20-25 minutes to cook, (brown rice approximately 50 minutes). When rice is done, the FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer will automatically go into the WARM Mode and the AMBER ON/WARM Light will go on. Allow rice to stand on WARM for 10 to 15 minutes to ensure fluffy rice. You can keep cooked rice on the WARM setting for several hours without the taste of the rice being affected. Do not remove Cover until ready to serve. The Inner Pot remains very hot after cooking or keeping warm. Use a pot holder when handling.

LONG GRAIN BROWN RICE COOKING CHART

Allow about 50 minutes to cook brown rice. The FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer automatically switches from COOK Mode (RED Light) to WARM Mode (AMBER Light) when all the liquid evaporates from the Inner Pot. However, for fluffy rice, allow rice to stand for approximately 10 minutes, covered, on WARM before serving.

LONG-GRAIN WHITE RICE COOKING CHART

Allow about 25 minutes to cook white rice. The FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer automatically switches from COOK Mode (RED Light) to WARM Mode (AMBER Light) when all the liquid evaporates from the Inner Pot. However, for fluffy rice, allow rice to stand for approximately 15 minutes, covered, on WARM before serving.

COOKING LEGUMES AND GRAINS

GENERAL INFORMATION

High-protein, high-fiber meatless dishes of legumes and grains can be very satisfying and very delicious.

COOKING INSTRUCTIONS

Measure legumes or grain with the FARBERWARE® Nutri Steam™ Rice Cooker/Food Steamer Measuring Cup, and pour into the Inner Pot. Fill Inner Pot with water to desired cup line and place into the Main Housing. Cover. Plug Cord into electrical wall outlet. The AMBER ON/WARM Light will go on. Push Lever down to begin COOK Mode.

The RED COOK Light will illuminate. Legumes and grains tend to foam while cooking. To help minimize foaming, stir after cooking one hour. If any liquid remains at the end of the recommended cooking time, switch to WARM Mode and let stand until liquid is absorbed. For added flavor, substitute broth for water. Do not allow the liquid in the Inner Pot to boil dry.

LEGUMES AND GRAINS COOKING CHART

CARE AND MAINTENANCE

USER MAINTENANCE INFORMATION

This appliance contains no user serviceable parts. Do not try to repair it yourself. Any servicing requiring disassembly other than cleaning must be performed by a qualified electrician. Refer it to the place of purchase or contact our Consumer Service Department. Always remember to unplug the unit from the wall outlet when not in use and before cleaning.

CLEANING INSTRUCTIONS

PLEASE NOTE: It is normal to have a brown ‘rice crust’ coating the bottom layer of the Inner Pot when the rice has finished cooking and steaming.

• This appliance should be cleaned after every use. Unplug the unit from the wall outlet. NEVER immerse Main Housing or Cord in water. Allow the unit to cool before cleaning.
• Cleaning the Inner Pot after cooking is easy because of its non-stick finish. Let it cool. Fill Inner Pot with warm water and let it sit for a while, and then wash in warm, soapy water with a sponge and dry thoroughly with a cloth.
• Avoid using hot water to clean or rinse the Inner Pot.
• The Steamer Insert, Cover, FARBERWARE® Measuring Cup and Rice Paddle may also be washed in warm, soapy water.
• Do not wash Inner Pot or Steamer Insert in dishwasher.
• The Main Housing can be wiped clean with a soft, slightly damp cloth or sponge.
• NEVER POUR LIQUID INTO THE MAIN HOUSING OR IMMERSE IT IN WATER.

STORING INSTRUCTIONS

Unplug the unit from the wall outlet and clean all parts. Be sure all parts are dry before storing. Store appliance in its box or in a clean, dry place. Never store it while it is hot, wet or still plugged in. Never wrap Cord around the appliance.

If storing Steamer Insert, Cord, FARBERWARE® Measuring Cup and/or Rice Paddle inside the Inner Pot, wrap them first in a soft cloth to avoid scratching the Inner Pot’s non-stick surface. To avoid damage to the Inner Pot or Cover, wrap a soft cloth around the Cover and store it upside down over the Inner Pot.

RECIPES

For best results, marinate the fish for at least two hours before cooking.

Steamed Salmon Dijon

Marinade

• 1/4 cup olive oil
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped chives
• 1 small clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

3 small (5 oz.) salmon steaks, cut 1-inch thick Lettuce leaves 2 cups water Combine marinade ingredients and pour over fish. Cover and marinate in the refrigerator for at least two hours. Line Steamer Insert with lettuce leaves. Place fish into Steamer Insert. Spoon excess marinade over steaks and cover with more lettuce leaves.

Pour water into Inner Pot. Place Steamer Insert in Inner Pot. Cover and press Lever down to begin COOK Mode. Cook for 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately. Ingredients can be arranged in Steamer Insert early in the day or the night before serving. Place Steamer Insert on flat plate and refrigerate until ready to cook.

Steamed Chicken and Vegetables, Caesar-Style Marinade

• 1/3 cup olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Parmesan cheese
• 1 clove garlic, crushed
• 1 shallot, minced
• 1/4 teaspoon black pepper
• 1 whole skinless-boneless chicken breast (1/2 pound), cut in half
• 1/4 pound green beans, left whole, tips removed
• 2 small carrots, cut in 1/8-inch slices
• 2 new potatoes (4 oz. ea.) unpeeled, sliced 1” thick Lettuce leaves
• 1-1/2 cups chicken broth

Combine marinade ingredients. Place vegetables and chicken in a deep dish, and pour marinade over all. Turn to coat well. Line the Steamer Insert with lettuce leaves and arrange chicken and vegetables in it. Top with more lettuce leaves. Pour broth into Inner Pot. Place Steamer Insert in Cooker. Cover. Press Lever down to begin COOK Mode.

Check after 15 minutes to make sure chicken is completely cooked (no pink); if necessary, continue cooking until chicken is done and vegetables are fork-tender. Serve immediately.

Hungarian Goulash

1/4 cup flour
2 to 3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter or margarine
1 pound lean top round, cut into 1/2” cubes
1 large onion, sliced
3 cups beef broth

Combine flour, paprika, garlic powder, salt and pepper in a sturdy plastic bag. Place meat in bag and shake well to coat. Press Lever down to begin COOK Mode. Immediately add oil to Inner Pot and allow to heat for 1 minute. Sauté onions until lightly browned, about 7 minutes. Remove and reserve.

Remove meat from bag, shaking off any excess flour. Reserve excess flour for later use. Add additional oil if needed, and sauté meat until it begins to brown. Return onions to Pot, along with remaining ingredients and reserved excess flour. Stir well to combine. Cover and cook for 1 hour. Serve immediately, or stir well and switch to WARM for later use. Use your favorite German worsts in this recipe. Serve with steins of chilled German beer and pumpernickel bread.

German Sauerkraut and Wurst Boiled Dinner

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 can (1 pound) sauerkraut with liquid
• 1 can (12 ounces) beer
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon garlic powder
• 2 fully cooked bratwursts
• 2 knockwursts

Press Lever down to begin COOK Mode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté onions for 2 minutes. Add sauerkraut, beer, Worcestershire sauce, caraway seeds and garlic powder, and cook uncovered for 10 minutes. Add worsts. Cover and cook for 20 minutes. Serve immediately or switch to WARM Mode until ready to serve.

Risotto

• 2 tablespoons olive oil
• 3 scallions, chopped
• 1 clove garlic, crushed
• 3-1/2 cups chicken broth
• 1 FARBERWARE® Measuring Cup long-grain rice
• 1/2 FARBERWARE® Measuring Cup orzo pasta
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon freshly chopped parsley

Press Lever down to begin COOK Mode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté scallions and garlic for 2 minutes. Add remaining ingredients, stirring well to combine. Cover and cook just until Control switches to WARM Mode. Stir and serve immediately.

Seafood Valencia

• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 1 medium onion, chopped
• 1/2 cup chopped red pepper
• 1 box (7.5 ounces) yellow rice mix
• 3 cups water
• 1/2 dozen cherrystone clams, scrubbed
• 1/2 dozen mussels, scrubbed
• 6 – 8 large shrimp, left in shell
• 1/2 package (10 ounces) frozen peas, unthawed

Press Lever down to begin COOK Mode. Immediately add oil to the Inner Pot and allow it to heat for 1 minute. Sauté garlic and onion for 2 minutes. Add peppers and sauté 2 more minutes. Add rice, water and contents of the flavor packet to the Cooker, and stir well to combine.

Cover and cook for 10 minutes. Remove Cover; stir well, and place seafood and peas on top of the rice. Cover and cook for 7 minutes. About 3/4 cup of liquid should be left at the end of the cook time. Do not cook dry. Serve immediately.

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