Oster Instant Steam Directions

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Whether you are looking to trim a few inches from your waistline or you have been ordered by a physician to embrace a more healthy diet, you cannot go wrong with food steaming, which is one of the healthiest ways to cook your food. Using water to cook instead of oils, with a food steamer like the Oster Food Steamer 5712, readily available in retail stores and online, you can watch your weight and cholesterol. Steaming is also suitable for incorporation into a diabetic meal plan, which discourages oily, breaded, or fried foods.

Things You'll Need

  • Oster Food Steamer 5712
  • Water
  • 1/2 cup to 1 cup of rice or 6 to 6-1/2 oz packages of long grain or wild rice
  • -or-
  • 1/2 lb to 1lb of your favorite vegetable
  • 1/2 lb to 1lb of your favorite seafood (or 3 lbs of oysters)
  • 1 lb of beef, pork, lamb, chicken, or sausage

To Steam Food

  • Fill the water reservoir located on the front right side of the unit past the "LO" mark, but no further than the "HIGH" mark.

  • Set the drip tray securely on top of the steamer.

  • Place the lower steaming bowl on the steamer. If you are steaming rice, place the rice bowl inside the lower steaming bowl.

  • Fill the bowl with the appropriate measurement of rice, vegetables, seafood, or meat. See the tips section for cooking amounts and times.

  • Place the lid on the steaming bowl.

  • Plug in the steamer.

  • Set the timer on the front of the system.

  • Ensure the water level never drops below the "LO" line while cooking.

  • Add salt and pepper when the food has finished cooking, if desired.

To Steam Two Foods at Once

  • Fill the water reservoir located on the front right side of the unit past the "LO" mark, but no further than the "HIGH" mark.

  • Set the drip tray securely on top of the steamer.

  • Place the lower steaming bowl on the steamer. If you are steaming rice, place the rice bowl inside the lower steaming bowl.

  • Fill the bowl with the appropriate measurement of rice, vegetables, seafood, or meat, placing the food with the longest cooking time in the bottom bowl. See the tips section for cooking amounts and times.

  • Place another tier on top of the lower steaming bowl.

  • Fill the next tier with the appropriate measurement of rice, vegetables, seafood, or meat. The food cooked on this tier should not have any sauce or liquid on them.

  • Place the lid on the steaming bowl.

  • Plug in the steamer.

  • Set the timer on the front of the system.

  • Ensure the water level never drops below the "LO" line while cooking.

  • Add salt and pepper when the food has finished cooking, if desired.

Tips & Warnings

  • Rice and Water Measurements
  • For brown rice: use a ratio of 1/2 cup regular rice to 1 cup water or 1 cup parboiled rice to 1-1/2 cups water. For long grain or wild rice mix: use a ratio of a 6 ounce package regular rice to 1-1/2 cups water or a 6 1/2 ounce package quick cooking rice to 1-3/4 cups water. For instant rice: use a ratio of 1 cup rice to 1-1/2 cups water. For white rice: use a ratio of 1 cup regular rice to 1-1/2 cups water or 1 cup long grain to 1-2/3 cups water.
  • Rice Cooking Times
  • For brown rice: regular rice cooks for 42-45 minutes and parboiled cooks for 45-50. For long grain or wild rice mixes: regular rice cooks for 50-55 minutes and quick cooking takes 18-20 minutes. Instant rice cooks for 15-18 minutes. For white rice: regular rice cooks for 45-50 minutes and long grain cooks for 50-55 minutes.
  • Vegetable Measurements and Cooking Times
  • A half pound of green or parsnips will cook in 10-14 minutes, as will a pound of asparagus, broccoli spears, carrots, or cauliflower. A half pound of celery, onions, or spinach, or a pound of cut or whole beans, brussel sprouts, cabbage, eggplant, okra, peas, yellow squash or zucchini will cook in 12-18 minutes. A pound of beets, mushrooms, acorn squash, butternut squash, or turnips will cook in 20-30 minutes. Four whole artichokes will take 30-32 minutes to cook, 3-5 ears of corn will take 25-30 minutes, 4 medium, unstuffed peppers will take 12-13 minutes, and 6 small red potatoes will take 35-45 minutes. Lastly, 10 ounces of frozen vegetables can be steamed, but cooking times will vary. Estimate between 28-50 minutes, depending on the vegetable.
  • Seafood Measurements and Cooking Times
  • A pound of clams will take 12-14 minutes to cook, a pound of mussels will take 14-16 minutes, and three pounds of oysters will take 18-20 minutes. Crab will take 20-22 minutes to cook, and soft shell crabs will cook in 10-12 minutes. Lobster will take 16-20 minutes to cook. Scallops will take 14-20 minutes, and shrimp will take 12-18 minutes. Finally, fish will take 18-25 minutes.
  • Meat Measurements and Cooking Time
  • For beef: a pound of chuck will take 28-30 minutes to cook, a pound of hamburger will take 18-22 minutes, and a pound of meatballs will take 22-24 minutes. For chicken: a pound of chicken pieces will take 26-30 minutes to cook. For lamb: a pound of cubes will take 26-28 minutes to cook. For pork: a pound of cubes will take 26-28 minutes to cook. Finally, hot dogs and sausages will take 10-16 minutes to cook.
  • Always use oven mitts when handling your cooked dishes. The steamer will be very hot.

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References

  • Photo Credit Ableimages/Lifesize/Getty Images Blue Jean Images/Photodisc/Getty Images
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