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Sunbeam ST6820 manuel d'utilisation

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Un bon manuel d’utilisation

Les règles imposent au revendeur l'obligation de fournir à l'acheteur, avec des marchandises, le manuel d’utilisation Sunbeam ST6820. Le manque du manuel d’utilisation ou les informations incorrectes fournies au consommateur sont à la base d'une plainte pour non-conformité du dispositif avec le contrat. Conformément à la loi, l’inclusion du manuel d’utilisation sous une forme autre que le papier est autorisée, ce qui est souvent utilisé récemment, en incluant la forme graphique ou électronique du manuel Sunbeam ST6820 ou les vidéos d'instruction pour les utilisateurs. La condition est son caractère lisible et compréhensible.

Qu'est ce que le manuel d’utilisation?

Le mot vient du latin "Instructio", à savoir organiser. Ainsi, le manuel d’utilisation Sunbeam ST6820 décrit les étapes de la procédure. Le but du manuel d’utilisation est d’instruire, de faciliter le démarrage, l'utilisation de l'équipement ou l'exécution des actions spécifiques. Le manuel d’utilisation est une collection d'informations sur l'objet/service, une indice.

Malheureusement, peu d'utilisateurs prennent le temps de lire le manuel d’utilisation, et un bon manuel permet non seulement d’apprendre à connaître un certain nombre de fonctionnalités supplémentaires du dispositif acheté, mais aussi éviter la majorité des défaillances.

Donc, ce qui devrait contenir le manuel parfait?

Tout d'abord, le manuel d’utilisation Sunbeam ST6820 devrait contenir:
- informations sur les caractéristiques techniques du dispositif Sunbeam ST6820
- nom du fabricant et année de fabrication Sunbeam ST6820
- instructions d'utilisation, de réglage et d’entretien de l'équipement Sunbeam ST6820
- signes de sécurité et attestations confirmant la conformité avec les normes pertinentes

Pourquoi nous ne lisons pas les manuels d’utilisation?

Habituellement, cela est dû au manque de temps et de certitude quant à la fonctionnalité spécifique de l'équipement acheté. Malheureusement, la connexion et le démarrage Sunbeam ST6820 ne suffisent pas. Le manuel d’utilisation contient un certain nombre de lignes directrices concernant les fonctionnalités spécifiques, la sécurité, les méthodes d'entretien (même les moyens qui doivent être utilisés), les défauts possibles Sunbeam ST6820 et les moyens de résoudre des problèmes communs lors de l'utilisation. Enfin, le manuel contient les coordonnées du service Sunbeam en l'absence de l'efficacité des solutions proposées. Actuellement, les manuels d’utilisation sous la forme d'animations intéressantes et de vidéos pédagogiques qui sont meilleurs que la brochure, sont très populaires. Ce type de manuel permet à l'utilisateur de voir toute la vidéo d'instruction sans sauter les spécifications et les descriptions techniques compliquées Sunbeam ST6820, comme c’est le cas pour la version papier.

Pourquoi lire le manuel d’utilisation?

Tout d'abord, il contient la réponse sur la structure, les possibilités du dispositif Sunbeam ST6820, l'utilisation de divers accessoires et une gamme d'informations pour profiter pleinement de toutes les fonctionnalités et commodités.

Après un achat réussi de l’équipement/dispositif, prenez un moment pour vous familiariser avec toutes les parties du manuel d'utilisation Sunbeam ST6820. À l'heure actuelle, ils sont soigneusement préparés et traduits pour qu'ils soient non seulement compréhensibles pour les utilisateurs, mais pour qu’ils remplissent leur fonction de base de l'information et d’aide.

Table des matières du manuel d’utilisation

  • Page 1

    Please read these instructions carefully and retain for future reference. Please read these instructions carefully and retain for future reference. V i t a S t e a m E l e c t r o n i c Programmable Food Steamer Instruction Booklet ST6820[...]

  • Page 2

    Sunbeam’s Safety Precautions 1 Features of your VitaSteam Electronic 2 An Introduction to Steam Cooking 4 Using your VitaSteam Electronic 5 For Best Results when Steaming 6 Guide to the Instant Steam Function 7 Guide to Water Levels 7 Guide to using the Steaming T rays 8 Guide to using the Rice Bowl 8 Care and Cleaning 9 Guide to Cooking T imes V[...]

  • Page 3

    1 S u n b e a m ’ s S a f e t y P r e c a u t i o n s S AFE TY PRE CAU TIO NS FOR YOUR SU NBEA M VIT AST EAM E LECT RON IC. • En sure your s team er is u sed at leas t 50c m (h alf a me tre ) awa y from a gas fl ame or el ectr ic el eme nt. • Do no t ope rat e the st eam er on a n incl ine d su rfac e. • Do no t mov e or co ver th e ste ame[...]

  • Page 4

    H R MIN SET MAX MIN 6 cup capacity rice bowl The separate rice bowl cooks up to 6 cups of perfect, light and fluffy rice every time. 3 steaming trays Enables you to cook your entire meal using one appliance. Steam seafood, poultry or other meats in the lower tray , then add the upper trays to steam nutritious vegetables. The steaming trays are shat[...]

  • Page 5

    H R MIN SET MAX MIN 3 External water fill hole Allows you to add water to the steamer without removing the steaming trays. Removable drip tray Collects the fats, juices and condensation during steaming, and is removable for easy cleaning. An instant steam sleeve built into the drip tray helps to generate steam in as little as 30 seconds. Water leve[...]

  • Page 6

    Congratulations on the purchase of your new Sunbeam V itaSteam Electronic food steamer . Y ou will now be able to enjoy the benefits and convenience of steam cooking. Steaming is one of the healthiest cooking methods available, as it requires no fats or oils. Steaming ensures that fruit and vegetables retain vitamins and minerals required for a bal[...]

  • Page 7

    5 Before using your VitaSteam Electronic for the first time, wash the steaming trays, rice bowl, lid and drip tray in warm soapy water . Rinse and dry thoroughly . Operate the Steamer for 15 minutes using a solution of 1 tablespoon lemon juice and 2 cups water in the reservoir . Note: Y ou may notice a slight odour during this first operation. This[...]

  • Page 8

    6 F o r B e s t R e s u l t s w h e n S t e a m i n g The cooking times stated in this booklet are a guide only . The steaming time required for specific foods is affected by the following: • The size, quality and the temperature of the food to begin with. • The degree to which you like your food cooked. • The temperature of the water used fo[...]

  • Page 9

    7 The V itaSteam Electronic features an Instant Steam function that will enable steam to be generated in as little as 30 seconds. For this feature to operate you must place the removable drip tray with instant steam sleeve in position. The instant steam sleeve concentrates a small amount of water around the exposed heating element, quickly bringing[...]

  • Page 10

    8 The V itaSteam Electronic comes with three steaming trays. The appliance can operate with all trays stacked on top of each other or with just one tray in position. See Figure 3. The base of each tray can also be removed to allow for larger food items. See Figure 4. Place the largest piece of food with the longest cooking time in the lowest steami[...]

  • Page 11

    9 Before cleaning your Sunbeam VitaSteam Electronic, ensure the power is turned off at the power outlet and the plug removed. W ash the rice bowl, steaming trays, drip tray and the lid in warm, soapy water , rinse and dry . DO NOT wash in dishwasher as the hot water temperatures and harsh detergents may eventually warp and scratch these parts. DO N[...]

  • Page 12

    10 The following are some handy hints on steaming vegetables: 1. Before steaming, wash the vegetables thoroughly . 2. Cut off stems and peel if desired. 3. Cut vegetable to the desired size (smaller pieces steam faster than larger ones). 4. T o retain the vegetables' flavours and nutrients, steam until just tender, but still slightly firm. 5. [...]

  • Page 13

    11 V e ge t ab l es – gu i de t o c oo k in g ti m es ( co n ti n ue d ) VEGET ABLE QUANTITY APPROX TIME IN MINUTES Mushrooms 500g, whole 7 Onions 250g, thinly sliced 12 Parsnip 500g, peeled and sliced 12 Peas 500g, shelled 17 Peppers (capsicums) 500g, halved, seeds removed 7 Snow peas 100g, topped 3 Sugar snap peas 150g, topped 3 Potatoes 1.-New[...]

  • Page 14

    12 The following are some handy hints on cooking rice in the rice bowl provided: 1. W ash rice well under cold running water , using a fine sieve. 2. Place rice and wat er int o the rice bowl. Place rice bowl in the top steami ng tray . 3. Cover with the lid and set the timer . 4. For firmer rice, slightly decrease the amount of water specified in [...]

  • Page 15

    13 The following are some handy hints on steaming fish and seafood: 1. Place fish in the steaming tray . 2. If fish or seafood is to be poached or cooked in a sauce, use the rice bowl. 3. Add lemon wedges, herbs and seasoning before steaming, as desired. 4. Add butter or margarine after steaming, if desired. 5. Fish is cooked when it flakes easily [...]

  • Page 16

    14 T o following are some handy hints on steaming chicken and poultry: 1. Select pieces of poultry of similar size for even cooking. 2. Arrange poultry in a single layer in the steaming tray , to facilitate even cooking. 3. The removal of fat and skin is recommended. 4. If some colour is desired, brown poultry well in a non-stick frypan before stea[...]

  • Page 17

    15 The following are some handy hints for cooking eggs in the VitaSteam Electronic: 1. The Steamer is ideal for boiling, poaching or scrambling eggs. 2. Using the steaming tray , eggs may be cooked in the shell or cracked into individual size heatproof dishes. 3. Scrambled eggs may be prepared in the rice bowl. 4. Large eggs will require slightly l[...]

  • Page 18

    16 R e c i p e s BREAKF AST Breakfast Eggs Serves: 4 Preparation: 10 mins Cooking: 25 mins 8 cherry tomatoes, quartered 4 rashers bacon, fat trimmed, finely chopped 4 eggs 1. Scatter tomatoes equally among four 1 cup capacity ramekins. T op with bacon. 2. Crack an egg over tomato mixture. Cover with plastic wrap. 3. Place ramekins in steaming trays[...]

  • Page 19

    17 Chicken Gow Gee Makes: 24 Preparation: 15 minutes Cooking: 12 minutes ¼ cup sliced dried shiitake mushrooms 200g lean chicken mince 1 tablespoon finely chopped, unsalted, roasted peanuts 1 garlic clove, crushed 1 green shallot, finely chopped 1 fresh long red chilli, deseeded, finely chopped 2 teaspoons hoisin sauce 24 fresh gow gee wrappers 1.[...]

  • Page 20

    18 Steamed Pork Buns Makes: 6 Preparation: 20 minutes (+ 4 hours marinating & 1 hour proving time) Cooking: 30 minutes 400g pork midloin chops ¼ cup hoisin sauce 2 tablespoons salt-reduced soy sauce 3 teaspoons finely grated fresh ginger 1 teaspoon sesame oil 1 teaspoon Chinese five spice powder 1 garlic clove, crushed 1¼ cups plain flour 3 t[...]

  • Page 21

    19 Asparagus with Lemon Butter Serves: 4 Preparation: 5 mins Cooking: 12 mins 2 bunches asparagus 40g butter , melted (or 2 teaspoons olive oil) 2 tablespoons lemon juice 2 teaspoons finely chopped parsley cracked black pepper 1. Arrange asparagus evenly in steaming tray . Place lid on and set timer (12 mins). 2. T ransfer asparagus onto a serving [...]

  • Page 22

    20 Saffron Rice Serves: 4 Preparation: 5 minutes Cooking: 30 minutes 1 cup uncooked white rice 2-3 threads of saffron, or pinch saffron powder 1 small brown onion, finely chopped 1. Place rice into the rice cooker bowl. Combine the saffron with 1 cup of water in a jug. Pour over rice and add the onion. 2. Position the rice cooker bowl in a steaming[...]

  • Page 23

    21 R ec i pe s (c o nt i nu e d) MAIN MEALS Cabbage Rolls Makes: 12 Preparation: 20 minutes Cooking: 40 minutes 6 large Savoy cabbage leaves, hard core removed, cut in half 1 brown onion, finely chopped 2 garlic cloves, crushed 500g lean veal mince 1½ cups vegetable or chicken stock 2 tablespoons tomato paste ½ cup long grain white rice 100g baby[...]

  • Page 24

    22 Vietnamese Pork in Lettuce Cups Serves: 4 Preparation: 15 minutes (+ 3 hours marinating time) Cooking: 20 minutes 1 (160g) pork fillet 5cm piece fresh ginger , peeled, finely chopped 2 tablespoons fish sauce ½ bunch coriander , leaves picked 2 medium carrots, peeled, cut into matchsticks 6 green shallots, ends trimmed, cut into matchsticks 16 m[...]

  • Page 25

    23 5. Place cream and garlic in a large frying pan over medium heat. Add ½ cup pesto and bring to the boil. Reduce heat to low . Add gnocchi and cook, shaking pan occasionally , for 5 minutes or until sauce thickens slightly . Spoon among serving bowls. T op with shaved parmesan. Serve. NOTE: Pesto will keep in an airtight container in the fridge [...]

  • Page 26

    24 R ec i pe s (c o nt i nu e d) Scallops with Chilli Ginger Dressing Makes: 12 Preparation: 10 mins Cooking: 5-7 mins 1 green shallot, ends trimmed, thinly sliced 1 garlic clove, crushed 1 tablespoon sweet chilli sauce 1 tablespoon lime juice 12 scallops, in half shell ½ fresh long red chilli, halved lengthways, deseeded, thinly sliced 3cm piece [...]

  • Page 27

    25 R ec i pe s (c o nt i nu e d) Herb Salmon Cutlets Serves: 4 Preparation: 10 minutes Cooking: 25 minutes 2 (160g each) salmon cutlets 2 brown onions, halved, thinly sliced 1 lemon, rind grated, juiced 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh dill Mixed green salad, to serve 1. Arrange salmon in a steaming tray . T [...]

  • Page 28

    26 R ec i pe s (c o nt i nu e d) Soy Chicken & Omelette Salad Serves: 4 Preparation: 10 minutes (+ 1 hour marinating time) Cooking: 25 minutes 2 single chicken breast fillets cup soy sauce 2 tablespoons lime juice 1 tablespoon sesame oil 2 garlic cloves, crushed 80g snow pea sprouts, chopped 2 medium carrots, peeled, coarsely grated 1 fresh lon[...]

  • Page 29

    27 R ec i pe s (c o nt i nu e d) R ec i pe s (c o nt i nu e d) Lamb Biryani Serves: 4 Preparation: 10 minutes (+ 6 hours or overnight marinating time) Cooking: 45 minutes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam marsala ½ teaspoon ground turmeric 3cm piece fresh peeled ginger , finely chopped 2 garlic cloves, crushed bu[...]

  • Page 30

    28 Banana Pudding Serves: 4 Preparation: 10 minutes Cooking: 45 minutes 60g butter , melted ½ cup firmly packed brown sugar 1 cup self-raising flour ¾ cup milk 1 overripe banana, mashed 1 egg ½ teaspoon ground cinnamon vanilla ice cream or custard, to serve 1. Combine all ingredients in a large bowl and stir until smooth. Spoon into rice cooker [...]

  • Page 31

    29 R ec i pe s (c o nt i nu e d) Steamed Christmas Pudding Serves: 4 Preparation: 25 minutes Cooking: 3 ½ hours melted butter , to grease 500g mixed dried fruit ½ cup brown sugar , firmly packed 90g butter cup sherry or brandy ½ teaspoon bicarbonate of soda 2 eggs, lightly beaten 1 cup self-raising flour ½ teaspoon mixed spice 1. Brush a 6 cup [...]

  • Page 32

    30 R ec i pe s (c o nt i nu e d) V anilla Bean Crème Brûlée Makes: 6 Preparation: 15 minutes (+ 6 hours or overnight chilling time) Cooking: 50 minutes 2 cups pouring cream (35% fat) ½ cup caster sugar 1 vanilla bean, split 3 egg yolks 1½ tablespoons caster sugar , extra 1. Combine the cream, sugar and vanilla in a medium heavy based saucepan [...]

  • Page 33

    N o t e s[...]

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    N o t e s[...]

  • Page 35

    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 applian[...]

  • Page 36

    is a registered trademark. 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 Visit www .sunbeam.com.au Or call 1300 881 861 In New Zealand Visit www .sunbeam.co.nz Or call 0800 786 232 ‘Vi taSt eam’ is a tra dema rk of Su nbea m Co[...]