Sunbeam Rice Cooker RC5600 User Manual

Rice Perfect Deluxe 7  
7 cup ‘Jar Style’ Rice Cooker with steamer  
Instruction/Recipe Booklet  
RC5600  
Please read these instructions carefully  
and retain for future reference.  
 
Sunbeam’s Safety Precautions  
SAFETY PRECAUTIONS FOR YOUR  
SUNBEAM RICE PERFECT DELUXE.  
• Do not put your face or hands over the  
steam vent whilst cooking as you may scald  
your skin.  
• Do not use your rice cooker in confined  
spaces.  
• Remove the power cord before cleaning the  
rice cooker.  
• After cleaning ensure that the cord inlet area  
is completely dry before using again.  
• Do not operate the rice cooker on an  
inclined surface. Use a flat level surface.  
• Do not move or cover the rice cooker whilst  
in operation. Unplug before moving.  
• Do not immerse the heating vessel of the  
rice cooker in water or any other liquid.  
• Use your rice cooker at least 200mm away  
from walls and curtains.  
• Allow cooking bowl to cool before removing.  
Sunbeam is 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  
• Never leave an appliance unattended while  
in use.  
• 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.  
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  
• Do not operate any electrical appliance with a  
damaged cord or after the appliance has been  
damaged in any manner. If damage is suspected,  
return the appliance to the nearest Sunbeam  
Appointed Service Centre  
for examination, repair or adjustment.  
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.  
• 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.  
• 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.  
• Do not immerse the appliance in water  
or any other liquid unless recommended.  
• Appliances are not intended to be operated  
by means of an external timer or separate remote  
control system.  
• 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.  
• Children should be supervised to ensure that they do  
not play with the appliance.  
• The temperature of accessible surfaces may be high  
when the appliance is operating.  
If you have any concerns regarding the performance and use of your appliance,  
1
Ensure the above safety precautions are understood.  
 
Features of your Rice Perfect  
Deluxe 7  
Removable steaming tray  
Ideal for steaming fish and vegetables.  
Removable for easy cleaning.  
Non-stick Removable Cooking Pan  
Lightweight pan distributes heat evenly for  
perfectly cooked rice every time. The non-  
stick pan is removable for easy cleaning.  
Serving Spoon Holder  
For convenient storage of spoon whilst rice is  
cooking.  
Safety Latch  
Securely locks lid in place to seal in heat.  
Heating Vessel  
Keep Warm Light  
Illuminates to indicate that your Rice Perfect  
Deluxe 7 is in the KEEP WARM mode.  
Keep Warm Function  
Keeps your rice warm until you are ready to  
serve it.  
Cook Light  
Illuminates to indicate that your Rice Perfect  
Deluxe 7 is in the COOK mode.  
Automatic Control  
Depress the lever to commence the COOK  
mode. The control automatically switches to  
KEEP WARM mode when the rice is cooked.  
2
 
Steam Vent  
Allows steam to be released while cooking,  
reducing condensation.  
Sealed Locking Lid  
‘Jar-Style’ rice cooker with a sealed locking  
lid which traps the steam inside the vessel.  
Condensation Collector  
Collects excess steam droplets whilst  
cooking, keeping your bench dry and clean.  
Measuring Cup  
Ensures accurate measuring of rice to  
achieve perfect results every time.  
Serving Spoon  
Ideal for stirring and serving rice from the  
rice cooker. The plastic will not scratch the  
non-stick surface on the cooking pan.  
Large 7 Cup Capacity  
Prepare from 2 to 7 cups of uncooked rice at  
any time. Produces 14+ cups of cooked rice.  
3
 
Using your Rice Perfect Deluxe 7  
1. Before using your Rice Perfect Deluxe 7  
for the first time wash the cooking pan,  
measuring cup and serving spoon in  
warm soapy water. Rinse and dry  
thoroughly.  
8. Depress the automatic control lever to  
“COOK” to begin the cooking cycle.  
The “COOK” light will stay illuminated.  
NOTE: DO NOT put your face or hands  
over the steam vent while cooking.  
Position the serving spoon holder to the  
side of the heating vessel and  
condensation collector below the lid  
hinge. Refer to illustration on previous  
page.  
9. When cooking is complete, your Rice  
Perfect Deluxe 7 will automatically switch  
to “KEEP WARM” mode and the “KEEP  
WARM” light will illuminate. DO NOT  
open the lid until steaming has stopped.  
2. Using the measuring cup provided,  
measure out the required quantity of rice.  
10.Allow rice to stand in the “KEEP WARM”  
mode for 5-10 minutes (2-4 cups rice)  
and 10-15 minutes (5-7 cups rice), with  
the lid closed before serving. DO NOT use  
metal utensils as these will scratch the  
non-stick coating. Allow cooking pan to  
cool before removing.  
NOTE: 1 level cup measure = 180mls.  
1 cup of uncooked rice = 2 cup  
of cooked rice (approximately).  
Min. quantity of uncooked rice = 2 cups  
Max. quantity of uncooked rice = 7 cups  
NOTE: If the lid is opened immediately  
the condensation collector may overflow.  
3. Using a sieve, wash rice thoroughly under  
cold water before cooking. This removes  
excess starch which helps to achieve  
fluffier rice.  
11.The “KEEP WARM” cycle will continue  
until the power is switched off. If keeping  
the rice warm, stir to release steam, then  
close lid. Rice can be kept warm in the  
Rice Perfect Deluxe 7 for up to 2 hours.  
After 2 hours rice should be refrigerated  
for storage, if required.  
NOTE: A fine mesh sieve is the most  
effective way to wash rice. Run water  
through rice until the water runs clear not  
milky.  
4. Ensuring that the exterior of the cooking  
pan is clean and dry, place it inside the  
heating vessel.  
NOTE: During operating – do not open the  
lid as this may affect cooking results. Do  
not interfere with the automatic control  
lever. Do not keep less than 2 cups of  
rice in the cooker for extended periods of  
time on “KEEP WARM” mode as the rice  
becomes dry and the quality will  
deteriorate.  
5. Place the washed rice in the removable  
pan. Add cold water to the level indicated  
on the inside of the removable pan. See  
cooking charts on page 6.  
6. Close the lid until the latch clicks and lid  
is fully closed.  
7. Insert the plug into a 230-240 volt power  
outlet and turn the power on. (The  
“COOK” light will illuminate).  
4
 
Care and Cleaning  
After using your Rice Perfect Deluxe 7, turn  
the power off and remove the cord from the  
power outlet.  
DO NOT place any part of your Rice Perfect  
Deluxe 7 in a dishwasher. The hot water  
temperatures and harsh detergents may warp  
or stain the parts.  
The removable pan, condensation collector,  
measuring cup, steaming tray, serving spoon  
and holder should be washed in warm water  
using a mild detergent. DO NOT use harsh  
abrasives to clean the removable cooking pan  
as these will damage the non-stick coating.  
The interior and exterior of the cooking vessel  
can be wiped over with a damp cloth.  
CAUTION: Never use any chemical, steel wool,  
harsh abrasive cleaners, thinners or chemical  
dust cloths to clean any part of your Rice  
Perfect Deluxe 7.  
WARNING: Do not allow water to enter the  
inside of the heating vessel as this may cause  
electrocution.  
CAUTION: Never immerse the heating vessel  
in water.  
5
 
Rice  
WHITE RICE  
CONVERSION TO  
METRIC MEASURE  
(uncooked rice Qty)  
1
USING CUP PROVIDED  
(uncooked rice Qty)  
Fill to Water Level  
Indicator  
Approximate  
Cooking Time  
3
2
3
4
5
6
7
1 / cups (265g)  
2
3
4
5
6
7
16 minutes  
17 minutes  
22 minutes  
24 minutes  
28 minutes  
32 minutes  
2 cups (400g)  
2
3
2 / cups (530g)  
1
3
3 / cups (665g)  
4 cups (800g)  
2
3
4 / cups (930g)  
BROWN RICE  
CONVERSION TO  
METRIC MEASURE  
(uncooked rice Qty)  
1
USING CUP PROVIDED  
(uncooked rice Qty)  
Fill to Water Level  
Indicator  
Approximate  
Cooking Time  
3
2
3
4
5
6
7
1 / cups (265g)  
2
3
4
5
6
7
23 minutes  
31 minutes  
35 minutes  
37 minutes  
39 minutes  
44 minutes  
2 cups (400g)  
2
3
2 / cups (530g)  
1
3
3 / cups (665g)  
4 cups (800g)  
2
3
4 / cups (930g)  
Tips for cooking rice  
– Results may vary depending on type of rice used.  
– For fluffier rice, add a little extra water and for firmer rice, add a little less water.  
– Should you happen to add too much extra water, the excess water may overflow during cooking.  
Sometimes it is a good idea to cook the rice with the recommended quantity of water first and  
then if the rice is still crunchy, a little extra water can be stirred through and the ‘COOK’ lever  
activated again.  
– Cup measure provided equals approximately 135g of rice. If you misplace the measuring cup  
provided please refer to the quantities using a metric cup in the table(s) following. Please note  
that cooking times may vary due to slight differences between the cup provided and a metric cup.  
6
 
Recipes  
NOTE: Ensure rice has been thoroughly  
washed under cold water before cooking to  
prevent rice grains from sticking to pan.  
Tasty Rice Rissoles  
2 tablespoons (40g) butter or margarine  
(Makes approx 10)  
1 onion, finely chopped  
1
teaspoon curry powder  
2
/
Coconut Rice  
2 cups brown rice, cooked in Rice Perfect  
Deluxe 7  
1 zucchini, grated  
4 cups Jasmine rice  
400ml (can) coconut cream or lite coconut  
milk  
600ml water  
1 tbsp sugar (optional)  
2 lime leaves (optional)  
1 carrot, grated  
1
cup finely chopped parsley  
4
/
200g pumpkin, cooked and mashed  
1
cup unprocessed bran  
teaspoon ground sage  
teaspoon ground cumin seeds  
2
/
/
/
1
4
Place all ingredients in the removable pan  
and mix well. Cook with lid on. Allow 10  
minutes on warm function before serving.  
1
4
2 eggs, lightly beaten  
2 tablespoons mayonnaise  
Approx. time 20 minutes.  
1
cup peanut butter  
4
/
breadcrumbs for coating  
oil for shallow frying  
Saffron Rice  
1
/
Add teaspoon of saffron for every 2 cups of  
4
water used to cook white rice. Add a little  
pepper and salt to taste. Mix well.  
1. Melt butter or margarine in a pan. Lightly  
sauté onion and curry powder. Transfer to  
a large bowl. Add rice, zucchini, carrot,  
parsley, pumpkin, sage and cumin. Mix  
well.  
Savoury Rice  
Use chicken or beef stock in place of water  
to cook rice.  
2. Combine eggs, mayonnaise and peanut  
butter and mix well. Add rice and  
vegetable mixture, combine all  
ingredients.  
Spicy Rice  
Cook saffron rice as directed above.  
1
/
When cooked, add  
teaspoon curry powder,  
2
1
/
1
/
3. Shape mixture into approximately 10  
rissoles. Coat in breadcrumbs.  
teaspoon chinese 5 spice powder and  
2
2
cup sultanas, for every 2 cups of rice.  
4. Heat oil in frypan on high heat.  
Fry rissoles until golden brown.  
Serve with salad.  
7
 
Recipes continued  
Fruit and Nut Rice  
4 cups saffron rice, cooked in Rice Perfect  
Deluxe 7  
2 green onions, chopped  
1 cup chopped dried apricots  
(Serves 6-8)  
3. Add rice and chopped egg to frypan.  
Gently toss to combine. Add soy sauce  
and mix thoroughly. Heat through before  
serving.  
Creamy Mushroom Risotto  
(Serves 4)  
1 cup chopped prunes  
2 tablespoons olive oil  
80g butter  
1 onion, chopped finely  
1 clove garlic, crushed  
2 cups (metric) uncooked Arborio rice  
1 cup dry white wine  
1
cup sultanas  
2
/
1 cup cashews  
1. Toss green onions, fruit and nuts through  
rice when Rice Cooker switches to “KEEP  
WARM”. Allow to stand 10 minutes.  
2. Serve as an accompaniment to curry or  
spicy dishes.  
1 litre chicken stock, hot  
200g Swiss brown mushrooms, sliced  
150g button mushrooms, sliced  
Fried Rice  
1 tablespoon (20g) butter or oil  
3 eggs, lightly beaten  
(Serves 6-8)  
1
cup grated parmesan  
cup chopped fresh parsley  
Freshly ground black pepper  
2
/
/
1
4
1 clove garlic, peeled and finely chopped  
1. In a large frying pan heat half the oil and  
butter; add onions and garlic and cook  
until the onions are tender. Add the rice  
and stir through to coat the rice with the  
onion mixture.  
1
tablespoon grated fresh ginger  
2
/
1 red capsicum, chopped into 1.5cm pieces  
4 rashers bacon, roughly chopped  
4 green onions, sliced  
1 x 225g canned pineapple pieces, drained  
1
2. Add the wine and cook, stirring, until most  
of the liquid has absorbed. Transfer  
mixture to the Rice Cooker cooking pan.  
Add the hot chicken stock and stir  
through. Making sure that the exterior of  
the pan is dry; place into heating vessel.  
cup frozen peas  
2
/
4 cups white rice, cooked in Rice Perfect  
Deluxe 7  
1 tablespoon soy sauce  
1. Melt butter or margarine in a frypan on  
high heat. Add eggs to pan fry as for an  
omelette. Remove from pan and roughly  
chop.  
3. Replace the lid.  
4. Depress the automatic control lever to  
“COOK”.  
2. Lightly sauté garlic, ginger, capsicum and  
bacon. Add green onions, pineapple and  
peas and cook for approximately 2  
minutes.  
5. When cooking is complete, the lever will  
automatically switch to the “KEEP WARM”  
mode. Leave the rice in the cooker for 10  
minutes at this stage. DO NOT REMOVE  
LID.  
8
 
Recipes continued  
6. Meanwhile heat the remaining oil and  
butter in a frying pan and cook, stirring  
until the mushrooms are tender; drain any  
excess liquid.  
Pine Nut & Rice Stuffing for Turkey  
3.5kg turkey  
1 tablespoon butter or margarine  
3 onions, peeled and finely chopped  
2 cups brown rice, cooked in Rice Perfect  
Deluxe 7  
7. After the rice has been in the “KEEP  
WARM” mode for 10 minutes, open the  
lid. Stir through the mushrooms, parmesan  
and parsley. Season to taste with black  
pepper.  
250g dried apricots, roughly chopped  
1
1
cups pine nuts, roughly chopped  
2
/
2 tablespoons brandy  
8. Serve immediately.  
1. Heat butter or margarine in a pan and  
lightly sauté onions.  
Pilau  
(Serves 6)  
2. Combine with remaining ingredients.  
1 tablespoon (20g) butter or margarine  
2 small onions, peeled and finely chopped  
2 green onions, finely sliced  
Place stuffing into cavity of turkey and  
1
2
truss. Bake for approximately 2-2 /  
hours, at 180°c.  
2 cups uncooked white rice  
1 x 440g canned corn kernels, drained  
1 red capsicum, seeds removed and cut into  
Bacon and Pineapple Stuffing for Chicken  
No. 16 chicken  
1 cup white or brown rice, cooked in Rice  
thin strips  
1
2
cups (625ml) chicken or vegetable stock  
2
/
Perfect Deluxe 7  
1
cup crushed pineapple, well drained  
3
/
1. Melt butter or margarine in a pan and  
sauté onions until tender.  
2 rashers bacon, rind removed and roughly  
chopped  
4 green onions, chopped  
1 egg  
2. Add green onions, rice, corn and  
capsicum. Cook for 2-3 minutes, stirring  
to coat rice.  
1 teaspoon mixed herbs  
3. Transfer rice mixture to Rice Perfect  
Deluxe 7. Pour stock over rice.  
1. Combine all ingredients. Place into cavity  
of chicken and truss.  
4. Cover and depress lever to “COOK”. Allow  
to stand for 10 minutes. Serve hot.  
2. Bake for approximately 1 hour and 20  
minutes, or until cooked. Basté chicken  
with juices throughout baking.  
9
 
Recipes continued  
Summer Rice Salad  
(Serves 4)  
Peachy Rice Crumble  
(Serves 4-6)  
2 cups brown rice, cooked in Rice Perfect  
Deluxe 7  
2 cups white rice, cooked in Rice Perfect  
Deluxe 7  
1 x 450g canned pineapple pieces in natural  
1 x 825g canned sliced peaches, drained  
1
3
4
4
juice, reserving / cup juice for dressing  
/ cup sultanas  
1 carrot, grated  
1 zucchini, sliced  
1 cup orange juice  
1
4
/ cup honey  
1 small red capsicum, cut into 1.5cm pieces  
1
2
/ cup cashews  
Topping  
1
2
/ cup sultanas  
80g butter or margarine melted  
1
2
/ cup wholemeal flour  
Dressing  
1 cup rolled oats  
1
1
4
2
/ cup White wine vinegar  
/ cup coconut  
1
1
4
2
/ cup honey  
/ cup brown sugar, firmly packed  
1
1
4
4
/ cup pineapple juice  
/ teaspoon cinnamon  
1
4
2 tbsp grated ginger  
/ teaspoon mixed spice  
1
1
4
3
/ cup coriander leaf, chopped  
/ cup slivered almonds  
1. Place salad ingredients into large bowl.  
Toss to combine.  
1. Pre-heat oven to 180°C. Grease a 23cm  
round oven proof dish.  
2. Combine French dressing, sour cream,  
pineapple juice and ginger.  
2. Spread rice over base of prepared dish.  
Arrange peaches and sultanas on top of  
rice.  
3. Pour dressing over salad and toss well.  
Sprinkle with coriander to serve.  
3. Combine orange juice and honey in a  
saucepan. Gently heat, stirring until well  
combined. Pour over rice and fruit.  
4. Combine all topping ingredients. Spread  
evenly over rice and fruit.  
5. Bake for approximately 30 minutes. Serve  
with custard or ice cream.  
10  
 
Recipes continued  
Savoury Rice Triangles  
(Makes approx. 18)  
Rice Croquettes  
(Serves 4)  
2 teaspoons (10g) butter or margarine  
1 onion, finely chopped  
300g cooked white rice, cooked in  
Rice Perfect Deluxe 7  
1 clove garlic, finely chopped  
2 ham steaks, finely chopped  
2 cups brown rice, cooked in Rice Perfect  
Deluxe 7  
1 tablespoon softened butter  
1
2
/ cup ricotta cheese  
1 tablespoon parmesan cheese  
1 egg  
2 cups frozen mixed vegetables  
150g tasty cheese, grated  
2 teaspoons curry powder  
Salt and pepper to taste  
For frying:  
2 eggs  
1. Pre-heat oven to 230°C. Line baking trays  
with baking paper.  
3 tablespoons milk  
1
2
1 / cups plain flour  
2. Heat butter or margarine in a pan. Lightly  
sauté onion, garlic and ham.  
1
2
1 / cups bread crumbs  
Oil for frying  
3. Place in a large bowl and add remaining  
ingredients. Mix well.  
1. Using fingertips, combine rice and butter  
in a bowl until the butter is mixed in.  
4. Divide each sheet of puff pastry into 4  
squares. Lightly brush edges with milk.  
Place approximately 3 teaspoons of  
mixture onto one half of pastry. Fold  
pastry diagonally over filling to form a  
triangle. Pinch edge firmly to seal.  
2. Add the mashed ricotta cheese,  
parmesan, egg, salt and pepper to taste.  
Fold ingredients with a wooden spoon  
until well combined.  
3. Taking 2 tablespoons full of the mixture  
in your hand, shape into croquettes,  
resembling a small sausage.  
5. Place triangle onto prepared baking trays.  
Brush with a little milk. Bake for  
approximately 15-20 minutes, or until  
golden brown.  
4. Lightly beat eggs and milk. Roll  
croquettes in flour, then dip in egg  
mixture and finally breadcrumbs.  
NOTE: Alternatively, cut out rounds of  
pastry with a large scone cutter to make  
small pasties. These are ideal served as  
an appetiser.  
5. Heat oil in a frypan or wok and fry  
croquettes until golden on all sides.  
Serve hot with favourite dipping sauce  
and salad.  
11  
 
Sushi  
You will find it a pleasure to be able to make  
your very own sushi with these simple steps.  
You will need to use Japanese style sushi rice  
which is a type of short grain rice and is  
readily available at good supermarkets.  
The cup measurement below is using the  
cup measure provided with your Rice Perfect  
Deluxe 7.  
5. When cooking is complete, the lever will  
automatically switch to the “KEEP  
WARM” mode. Leave the rice in the  
cooker for 10 minutes at this stage. DO  
NOT REMOVE LID.  
6. Combine sushi vinegar ingredients  
together; mix well until the sugar  
dissolves.  
7. Spread the rice into a large flat bottomed  
wooden or plastic bowl or container.  
Using the rice spoon provided, gently  
slice through the rice removing any  
lumps; at the same time gradually pour  
over sushi vinegar.  
Sushi rice  
3 cups sushi rice  
3 cups water  
Sushi Vinegar  
1
3
/ cup rice vinegar  
2
1
2 / tablespoons sugar  
8. Use either an electric fan on low or a  
hand fan; fan the rice until it is almost  
cool. Continue to gently slice through the  
rice but don’t stir as this will break up  
the rice grains.  
1
4
/ teaspoon salt  
1. Place rice in a fine sieve and wash until  
the water runs clear. Drain for at least 10  
minutes.  
9. Place a clean damp cloth over the rice to  
prevent it from drying out while making  
sushi. Rice should be used as soon as  
possible.  
2. Place rice in cooking pan. Add 3 cups of  
water or fill water to number 3 on the  
cooking bowl. Making sure that the  
exterior of the pan is dry, place into  
heating vessel.  
10.Do not put rice in the refrigerator as it  
will be too hard.  
3. Replace the lid.  
4. Depress the automatic control lever to  
“COOK”.  
Makes approximately 9 cups of cooked sushi  
rice.  
12  
 
Making Sushi  
Before you make sushi you will need to  
purchase a bamboo mat for rolling your  
sushi. For best result lightly dampen your  
mat before using.  
a 3cm strip at the top of the seaweed  
uncovered. This will help seal the roll after  
rolling.  
4.If using wasabi paste, smear a very small  
amount across the centre of the rice. Place  
your choice of ingredients in a row over the  
wasabi, making sure that the ingredients  
go to both ends. Don’t overfill as the  
sushi will be too difficult to roll. About 4-5  
ingredients per roll is suitable.  
6 sheets toasted seaweed (nori)  
Small bowl of cold water with 2 teaspoons  
rice vinegar  
Ready make wasabi paste  
Japanese soy sauce to serve  
Selection of ingredients listed below for 6 large  
rolls:  
1cm strips sashimi grade tuna or salmon  
Cooked prawns, shelled, deveined, halved  
lengthways  
5.Starting with the edge closest to you, pick  
up the mat with your thumb and  
forefingers and using your remaining  
fingers hold the filling in place while you  
start to roll away from you.  
Cooked crabmeat  
6.Roll forward gently but firmly. Moving the  
bamboo mat out of the way as you roll. Dip  
finger in water and slightly wet over the  
uncovered seaweed. Finish rolling, lightly  
press to shape. Unroll mat.  
Pickled daikon, sliced thinly  
Lebanese cucumbers, seeds removed sliced thinly  
Avocado, sliced thinly  
Green onions, sliced into strips lengthways  
Snow pea sprouts  
Japanese mayonnaise  
Pink picked ginger  
7.Place roll onto cutting board and using a  
very sharp knife cut into eight pieces.  
1.Place a sheet of seaweed, shiny side down  
onto the dampened bamboo mat.  
8.Repeat with remaining rice, seaweed and  
fillings.  
2.Dip your fingers into the water and scoop  
9.Serve with extra wasabi and Japanese soy  
sauce.  
1
6
approximately / of the rice onto the centre  
of the seaweed.  
Makes 6 large rolls (48 pieces)  
3.Gently spread the rice over the seaweed  
without pushing down, leave approximately  
Step 1  
Step 2  
Step 3  
Step 4  
13  
 
Steaming Times  
WATER LEVEL (metric cup measures)  
TIME  
1
2
/ cup (125ml)  
10-15 minutes  
15-20 minutes  
20-25 minutes  
30-35 minutes  
1 cup (250ml)  
1
2
1 / cups (375ml)  
2 cups (500ml)  
Note: Steamer will not start until the lid is locked and the lever is depressed, to commence the  
cook mode.  
14  
 
Steaming Vegetables  
For best results when steaming vegetables:  
1. Before steaming, thoroughly clean the vegetables. Cut off the stems and peel if desired.  
2. Cut pieces to desired size. The smaller the piece the faster that it will cook.  
3. To retain vegetable flavour and nutrients steam until just tender, but they should still be  
slightly firm.  
4. Frozen vegetables should be defrosted before steaming.  
VEGETABLE  
QUANTITY  
MINIMUM  
APPROXIMATE  
COOKING TIME  
(minutes)  
WATER  
(1 metric cup = 250ml)  
1
2
Asparagus  
Beans  
Beetroot  
Bok Choy  
Broccoli  
Brussel Sprouts  
Butternut Pumpkin 250g cut into 3cm pcs  
Cabbage  
Carrots  
Cauliflower  
Corn on the cob  
English Spinach  
Snowpeas  
Button squash  
Peas  
1 bunch (approx. 250g)  
250g cut or whole  
250g whole  
250g  
350g  
250g  
/
/
6-8  
8-10  
20-30  
6-8  
10  
10  
15-20  
12  
15-20  
10  
20-25  
5
5-7  
1
2
2
1
2
/
/
/
1
2
1
2
1
2
1 /  
250g coarsley shredded  
250g cut into 3cm pieces  
250g  
500g whole cob  
250g trimmed  
250g whole  
1
1
1
2
/
1
1
2
/
/
/
/
1
2
1
2
250g whole  
250g shelled  
8-12  
12-15  
1
2
Potatoes  
1.Chats  
2.Red or White  
3.Red or White  
4.Sweet  
1
2
500g whole  
1 /  
20-24  
30-36  
15-20  
12-17  
1
2
600g - 800g whole  
500g 3cm pieces  
500g 3cm pieces  
2 /  
1
2
1 /  
1
1
2
Zucchini  
250g sliced  
/
8
FROZEN VEGETABLES  
*Must be defrosted first.  
1
12-16  
Green beans, lima, broad beans, broccoli, brussel sprouts, carrots, cauliflower, mixed  
vegetables, peas.  
15  
 
Steaming Fish and Seafood  
For best results when steaming fish and seafood:  
1. Place fish in the steamer tray.  
2. Add lemon wedges, herbs, spices and seasoning before steaming.  
3. Add butter or oils after steaming if desired.  
4. Fish is cooked when it flakes easily with a fork.  
MINIMUM  
WATER  
(1 cup = 250ml)  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
Clams and pippies 500g  
FISH  
1
5-8  
Steam until just open.  
1.fillet  
500g  
1
1
12  
Before cooking brush  
2.steak  
500g – 2cm thick  
12-18  
lightly with oil & season.  
Mussels  
500g in the shell  
1
8-12  
12  
Steam until just open.  
Steam until just pink.  
Prawns (green)  
500g medium in shell  
1
Steaming Poultry  
For best results when steaming poultry:  
1. Select pieces of a similar size for even cooking.  
2. Cook meat on a single layer.  
3. Remove all fat and skin.  
4. If you desire colour. Brown the pieces 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 through.  
6. Cooking will vary depending on the size of the pieces.  
16  
 
Steaming Poultry  
MINIMUM  
APPROXIMATE  
COOKING TIME SUGGESTIONS  
(minutes)  
TYPE  
QUANTITY  
WATER  
(1 cup = 250ml)  
1
2
Breast fillet  
500g  
1 /  
12-14  
Place the thickest part  
towards the outside of the  
basket. Brush with oil and  
season first.  
1
2
Pieces – bone in  
500g (approx. 4)  
1 /  
15-25  
Place the thickest part  
towards the outside of the  
basket. Brush with oil and  
season first.  
17  
 
Notes
 
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.  
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.  
Your Sunbeam 12 Month Replacement  
Guarantee naturally does not cover misuse  
or negligent handling and normal wear and  
tear.  
For a complete list of Sunbeam’s authorised  
service centres visit our website or call:  
Australia  
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.  
1300 881 861  
Units 5 & 6, 13 Lord Street  
Botany NSW 2019 Australia  
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.  
New Zealand  
0800 786 232  
26 Vestey Drive, Mt Wellington  
Auckland, New Zealand  
Our goods come with guarantees that cannot  
be excluded under the Australian Consumer  
Law and under the New Zealand Consumer  
Guarantees Act.  
 
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  
Or call 1300 881 861  
In New Zealand  
Or call 0800 786 232  
is a registered trademark.  
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 2003.  
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.  
7/11  
 

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