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Russell Hobbs

Food Steamer

Russell Hobbs Food Steamer comes with three tiers, each with a 3-litre capacity, and a separate rice bowl. It also has a 120-minute countdown timer and can safely be topped up with water during steaming.

R 1,19900
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Description:
Russell Hobbs 3 Tier Food Steamer

Detailed Description:
Satin quarts 3 tier steamer. 3 baskets each with 3 litre food capacity. Separate rice bowl. Digital display with 120 minutes countdown timer. Baskets stack into each other for easy storage. Safe and easy water top-up feature whilst steaming. Recipes included. Please affix your proof of purchase/receipt here. In the event of a claim under warranty this receipt must be produced. Warranty: 1. Home of Living Brands(Pty) Ltd warrants to the original purchaser of this product ("the customer") that this product will be free of defects in quality and workmanship which under normal personal, family or household use and purpose may manifest within a period of 1 (one) year from the date of purchase ("warranty period"). 2. Where the customer has purchased a product and it breaks, is defective or does not work properly for the intended purpose, the customer must notify the supplier from whom the customer bought the product ("the supplier") thereof within the warranty period. Any claim in terms of this warranty must be supported by a proof of purchase. If proof of purchase is not available, then repair, and/or service charges may be payable by the customer to the supplier. 3. The faulty product must be taken to the supplier's service centre to exercise the warranty. 4. The supplier will refund, repair or exchange the product in terms of this warranty subject to legislative requirements. This warranty shall be valid only where the customer has not broken the product himself, or used the product for something that it is not supposed to be used for. The warranty does not include and will not be construed to cover products damaged as a result of disaster, misuse, tamper, abuse or any unauthorised modification or repair of the product. 5. This warranty will extend only to the product provided at the date of the purchase and not to any expendables attached or installed by the customer. 6. If the customer requests that the supplier repairs the product and the product breaks or fails to work property within 3 (three) months of the repair and not as a result of misuse, tampering or modification by or on behalf of the customer, then the supplier may replace the product or pay a refund to the customer. 7. The customer may be responsible for certain costs where products returned are not in the original packaging, or if the packaging is damaged. This will be deducted from any refund paid to the customer. Home of Living Brands (Pty) Ltd. www.homeoflivingbrands.co.za. 011 490 9600 (Jhb). 031 792 6000 (Dbn). 021 552 5161 (CT). Satin quartz 3 tier steamer. Model no. 10969 - 220 - 240V 600-700W. Warranty: Full compliance with National Consumer Protection Act, with proof of purchase. One (1) year warranty, with proof of purchase. Please refer to our website and instruction manual inside pack for full details. www.homeoflivingbrands.co.za. Due to minor changes in design or otherwise, the product you buy may sometimes differ slightly from the one shown here.

Pack size:
1 Pack

Quantity in pack:
1

Marketing description:
Russell Hobbs®. Elegantly modern, traditionally stylish. 3 tier food steamer.

Brand:
Russell Hobbs

Package type:
Box

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Usage instructions:
Preparation: 1. Put the steamer on a stable, level, heat-resistant surface, near a power socket, and out of reach of children. 2. Steam will escape, so don't put it near curtains, under shelves or cupboards, or near anything that might be damaged by the escaping steam. 3. Have dinner plates or a tray handy to put the baskets on afterwards, as they'll drip. This would be a good time to set out serving spoons, tongs, etc. For emptying the baskets. Don't forget the oven gloves. 4. Check that the filter is in place inside the steamer. Fit the diffuser: 5. Sit the diffuser on top of the steamer. It has a flat side and a round side. The flat side fits over the corresponding flat bit inside the steamer. 6. The diffuser directs the steam through the steam holes in the bottom basket. It also prevents the heater and steamer being overwhelmed by juices from the cooking foods. Water fill: 7. Firstly, prior to fitting the basket (s), fill the water directly into the water reservoir to the first line in the bottom of the reservoir. The water level should reach the max line marked on the indicator on the side of the steamer. This will allow for 60 minutes of steaming, which is enough time for steaming most foods. 8. Should the need arise to top-up the reservoir before the steam cycle is completed, use a thumb to pull the top of the filler out till it clicks into place - it opens about a centimetre. 9. Pour water into the filler up to the max mark. This will allow for extra steaming without disrupting the steaming cycle. Note: it takes a few minutes for the water to trickle into the water reservoir, so this process will need to be repeated a number of times in order to increase the water level. 10. Push the top of the filler back into place on the side of the steamer. 11. Don't add anything to the water. Add seasoning, marinades, etc. to the food, not the water. They won't circulate, they'll concentrate in the steamer, possibly damaging the internal surfaces and the element. Assemble the basket (s): The basket handles are marked with one (bottom), two (middle) or three (top) markings. 12. Put the diffuser on top of the reservoir, then for: 1 basket - sit the bottom basket on top of the diffuser. 2 baskets - put the middle basket on top of the bottom one. 3 baskets - put the top basket on top of the middle one. Steam room: 13. To allow the steam to circulate. a) Pack food loosely in the baskets. b) Whenever possible, use single layers of food. c) Leave spaces between the pieces. d) When layering food in a basket, leave spaces between the pieces in each layer to let the steam circulate through the layers. Uniformity: 14. For uniform cooking.: a) Try to cut all pieces of food in a basket to roughly the same size. b) Put larger pieces, or food with long cooking times, nearest the reservoir. c) Put smaller pieces, or food with short cooking times, furthest from it. Overcooking: 15. Don't worry too much about overcooking - steaming is a relatively gentle cooking method and a few minutes extra generally won't matter. 16. Don't overcook fish - it'll chew like rubber and taste like cardboard. nb - Juices from the upper basket (s) will drip into the basket (s) below. Don't put delicate flavours below strong ones, or vegetables below greasy foods. Fit the lid: 17. Put the lid on top of the topmost basket. 18. Don't try to steam without the lid in place. The food won't cook, the water won't last, and you'll fill the kitchen with steam. Whole chicken? - no problem! 19. To steam a bulky item, like a whole chicken, at point 10 on page 4: a) Sit the chicken in the bottom basket. b) look at the base inside the second basket. c) Press the retaining clips in towards the centre of the base. d) Lift the base out. e) Fit the second basket on top of the first. f) Fit the lid to the second basket. nb - Don't remove the base from the bottom basket. Putting food in the diffuser is a definite no-no! Steaming: 20. Plug the steamer into the power socket, and switch the socket on, if it's switchable. 21. Press the on/off button - everything will now be followed by a beep. 22. The display will show 00:00. 23. Press the start button. 24. The display will change to 00:20, and steamer will flash on the top left. 25. This is the default steaming time of 20 minutes. 26. If you want to steam for 20 minutes, just leave it. After 6 seconds, the steaming light will come on, and cooking will start. 27. If you want to set another time, use the minutes (min) button to increase the time up to 59 minutes - after that, it reverts to 00:00. 28. If you really want to set a time less than 20 minutes, you can do this from here, but you shouldn't - 20 minutes should be the minimum. 29. If you want to steam for an hour, simply press the hour (h) button, the display will change to 1:00. 30. When the display shown the time you want, leave it. After 6 seconds, the steaming light will come on, and cooking will start. 31. If you want to change anything after the 6 seconds, you'll have to press the on/off button and start again. 32. The timer will count down to 00:00, beep 5 times, then it'll start to count up again, and show keep warm at the bottom of the display. nb - If you're not going to empty it right away, check the water level, and top up if necessary. Keep warm time: If your plans change, and you don't need the food right away, just leave the food in the steamer. The keep warm feature will switch the element on and off, just to keep it ticking over. It'll do this for an hour, before switching off. The keep warm feature is vary gentle, and shouldn't overcook other then the most delicate of foods. Emptying: 33. Press the on/off switch, and unplug the steamer from the power socket (switch the socket off first, if it's switchable). 34. Everything will be hot - use oven gloves or a cloth - use the handles. 35. Steam will escape from the baskets - keep hands, face, etc. away from the area above the steamer. Don't lean over it. 36. When lifting the lid, angle it to direct steam away from your body. 37. Lay the lid on a plate or tray. 38. Lift off the baskets and set them down on plates or a tray before serving. 39. Take care when removing the diffuser - apart from being very hot, the juices are likely to stain if spilt. 40. Any water remaining in the steamer should be left to cool, then poured from the side of the steamer, to avoid getting the controls wet. Boiling dry: 41. Don't worry - we thought of this and fitted a thermostat. 42. It's still not a good idea, as you lose control of the cooking process, but it needn't be a disaster (more of an "oops - I hope no-one's looking"). 43. In the event of a boil-dry occurring (that sounds much better than "if you forget and let it boil dry", doesn't it) the thermostat will cut off power to the element, the steaming light will flash, and the beeper will sound a continuous note. 44. Press the on/off switch, let the steamer cool for a few minutes, then top up with water and start again. 45. When calculating the time needed, allow for the whole of the time already spent steaming, and part of the time between running dry and restarting, as the cooking process won't have stopped immediately it ran dry. 46. If you watch the cooking process, there's no reason why the rescue operation shouldn't be 100% successful. 47. If it isn't 100% successful, then a piquant sauce should do the trick. 48. Try something with lemon or lime in it first. 49. If all else fails, ginger, garlic, or chilli will hide absolutely anything. The rice bowl: When cooking rice, add water to the rice bowl in addition to the water in the reservoir. The volume of water added to the rice bowl should be roughly one and a quarter times the volume of the rice. Put the rice bowl in the topmost basket. Juices from other foods will alter the flavour of the rice, and the additional liquid may make the rice mushy. The separator: This is designed to fit across the centre of the smallest basket, although you can use it in any of the baskets, if you want to, to keep different foods apart. Timing: The times given in the cooking guide on page 9 are for a single layer of food in the bottom basket, used on its own. You'll need to extend these times: a) If two or three baskets are used, as the same amount of steam is having to heat a greater volume of food. b) If a particular food is cooked in the second or third basket. Generally speaking, the further the food is from the element, the longer it'll take to cook. c) If food is layered within a basket. You'll need to experiment to find the times and positions which suit your favourite foods and food combinations. Fish is cooked when it appears opaque and can be flaked easily. Cook meat until the juices run clear. Leaf vegetables should be cooked as little as possible, to keep them green and crisp. Plunging into iced water will stop the cooking process (plunging the veg, that is). Over 60 minutes? If you intend to steam for more than 60 minutes. a) Keep an eye on the water level and/or the timer, top up the steamer with water at about the half way mark, and reset the timer or b) Set the timer for half the steaming time, then the beeping will alert you to top up the steamer - don't forget to reset the timer. Topping up: See points 8 to 11 on page 4 - when you're topping up, make sure you don't accidentally press the buttons and upset the timing. Remember it will take some time for the water to empty from the filler to the reservoir, as such you may need to top up a few times to increase the water level. Care and maintenance: Unplug the steamer from the power socket and let it cool down fully. Cleaning: Wash the lid, rice bowl, baskets, separator, filter, and diffuser in warm, soapy water, then rinse thoroughly and dry. We don't recommend using a dishwasher, as this may affect the surface finish of the baskets, etc. Wipe the steamer, inside and out, with a clean damp cloth. Stubborn stains may be removed with a little washing-up liquid, but make sure you remove all trace of it before using the steamer. Don't put the steamer in water or any other liquid. Don't use harsh or abrasive cleaning agents or solvents. Descaling: In time, scale deposits may build up on the interior surfaces of the steamer and element. These deposits will impair the efficiency of the steamer, and may shorten its working life. To descale the steamer and element, fill the steamer with 600ml (1pt) white vinegar, plug it into the power socket, and set the timer to 20 minutes. Ensure the kitchen is well ventilated while doing this, as heating the vinegar will give off an unpleasant smell. Don't fit the filter, diffuser, baskets, rice bowl, or lid. After the 20 minutes is up, leave it to cool completely, then pour out the vinegar and rinse the steamer several times with cold water, to remove all trace of the vinegar. Pour from the end of the steamer, to prevent liquid getting to the controls. Dry the steamer thoroughly. Don't use any liquid other than white vinegar, and don't use a proprietary descaler. Stacking and storing: The baskets have been designed to stack, to occupy less storage space than conventional steamers. Reverse the order of the baskets. Put the middle basket inside the largest one, then put the smallest basket inside the middle one. Now put the rice bowl inside the smallest basket, turn the separator on its side and lay it on the rice bowl, then put the lid on top of the lot. Cooking times: These cooking times are given as a guide only. Check that food is properly cooked before serving. If in doubt, cook it a bit more. Fish is cooked when it appears opaque and can be flaked easily. Cook meat till the juices run clear. Food - quantity - time. Vegetables: Artichokes, fresh - 2-3 medium sized - 40-45 minutes. Asparagus - 400g (1lb) - 15 minutes. Beans, green - 400g (1 lb) - 18-20 minutes. Broccoli - 400g (1 lb) - 15 minutes. Brussels sprouts - 400g (1 lb) - 15-18 minutes. Cabbage - 1 head, cored and cut into eighths - 20 minutes. Carrots, sliced - 400g (1 lb) - 15 minutes. Cauliflower - 1 head, cored - 15 minutes. Corn on the cob, fresh - 15 minutes. Courgettes, sliced - 400g (1 lb) - 10 minutes. Mushrooms, fresh - 200g (1/2 lb) - 10-13 minutes. Peas, green, shelled - 400g (1 lb) - 12-15 minutes. Peppers, deseeded & sliced - 1 whole pepper - 10 minutes. Potatoes, white, all purpose, peeled & chopped - 900g (2lb) - 20 minutes. Potatoes, new, whole - 10-12 - 20-25 minutes. Spinach, fresh - 200g (1/2 lb) - 10 minutes. Meat and poultry: chicken breasts (boneless fillets) - 400g (1lb) - 20-30 minutes. Frankfurter sausages (prick before cooking) - 400g (1lb) - 15 minutes. Fish and seafood: mussels, fresh - 400g (1lb) - 10-15 minutes. Don't use mussels that are open prior to cooking. Steam until the shells open fully, and discard any that aren't open after cooking. Prawns, fresh - 400g (1lb) - 6-8 minutes. Lobster tail, frozen - 2 pieces - 20-22 minutes. Fish fillets, fresh, 6-13mm (1/4-1/2") thick, plaice, mackerel, trout etc. - 200g (1/2lb) - 10 minutes. Fish steaks, fresh, 19-25mm (3/4-1") - 200g (1/2lb) - 12-17 minutes. Read these instructions before use and keep them safe. If you pass the steamer on, pass on the instructions too. Remove all packaging, but keep it till you're satisfied the steamer is working.

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