PUREMATE PM8333 Digital Food Steamer

Naturo Pure™
DIGITAL FOOD STEAMER
MODEL NO: PM8333

INSTRUCTION MANUAL

PM8333 Digital Food Steamer

Thank you for purchasing the efficient NaturoPure PM 8333 Digital Food Steamer. We wish you many years of healthy and delicious food with this innovative product.

SAFETY OPERATION

In order for the device to function properly, please comply with all the safety precautions while using this electrical appliance.
This instruction booklet describes the safety precautions to be observed during operation to prevent injuries to you, other persons and damage to the device. The content not only is suitable for this product but also suitable for electrical appliances in general.

SPECIAL ATTENTION

• AC 220~240V~50HZ
  Please ensure to use the correct voltage to prevent the cause of fire hazard and/or electric snock.

• To prevent electric shock, do not dismantle, repair or modify this product freely Maintenance and cleaning shall be processed as exactly as instructed in this manual. in case of malfunction, please contact the authorized maintenance center.

• Do not use in place where flammable and explosive materials are stored.

• Do not subject the device to direct sunlight or near high temperature objects.

• To prevent fire or electric shock hazard, do not place the Unit in wet places where water may enter the device.

• Do not use fabrics or other materials to cover this device. Obstructed air inlets and outlets will result in abnormal operation of this device that may lead to fire or other accidents.

• Top revent interference and distorion, the device should be placed at least 1 meter qway from the computer, television or radio.

• For safety reasons and to prevent fire or electric snock, unplug the power cord from the electric outlet socket under the following conditions:

  • When you do not use the device for a long period.
  • When cleaning, servicing the machine or during replacement of filter materials.
  • When you move the device.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Do not use appliance for other than intended use.

• Put the lid on the steam container and make sure the lid’s handles fit perfectly to the steam container’s handles.

• Refill the reservoir wnen needed and do not exceed the maximum level as mentioned on the unit.

• Close supervision is necessary when any appliance is used by or near children.

• Do not operate any appliance with a damaged cord or olug or after the appliance malfunctions or has been damaged in any manner. Contact supplier for examination, reoair, or adjustment.

• Do not let cord hang over edge of table or counter, or touch hot surfaces.

• Do not remove the lid during Cooking.

• To disconnect, press “Start/Off”? key to turn off the appliance, then remove plug from wall outlet.

• Household use only.

COMPONENTS

INSTRUCTIONS

1. Fill uo the water to desired level. 1 litte of water is enough for up to 1hour of steaming.
2. Place the tray on the base followed by the container labelled number 1. Add a separator ring and place container number 2 and so on (please note you do not need to use all the containers if not necessary).
3. Depending on how many containers you are using, the time needed to cook the items will differ. Please keep checking regularly the status of steamed food items.
4. When finished, please clean the steamer as per instructions given in the user manual.

BEFORE FIRST USE

Carefully unoack the food steamer and remove all packaging materials. Select a flat, heat resistant, non-flammable surface to place the food steamer. Do not immerse the product in water or other liquid. Remove any dust that may have accumlated on the removable parts during packaging, clean the surface with damp cloth and remove any stickers (except for any
warning/caution Stickers).

OPERATING INSTRUCTIONS

• Connecting the plug will display “OO” on the LCD.
• Choose the preset cooking programs by pressing any of 6 preset function buttons.

• Once you select a cooking mode, the respective symbol will qopoear on the LCD. Press START/OFF button to begin cooking.
• lf you select CLOCK program, the display will snow “OO Min” and you will be able to set the cooking time Up to 99 minutes. Every time you press this button the timer will increase by one minute.
• Press START/OFF button to begin Cooking.
• 10 seconds before the cooking is finished the unit will start beeping and LCD will start flashing. That means the dish has been cooked and it will remain on keeo warm function for the next one hour.

CLEANING & MAINTENANCE

The appliance is easier to clean if you do so immediately after use.

• Remove the plug from the wall socket before cleaning.
• Allow the cooker to Cool down.
• To clean the upper lid or the steam bowl, use hot soapy water and soft cloth. Do not use harsh abrasive products.
• To clean the base, remove any water still in the reservoir by tipping up the base over a sink.
• Clean the inside with a damp cloth and allow it to dry. This process can be repeated for the exterior of the base
• Clean the appliance with a damp cloth and never put it into water and flush it with water.

CAUTION
The plug must be removed before cleaning and the steamer must be dried before next use.

SPECIFICATIONS

DISPOSAL OF THIS DEVICE

At the end of the product life cycle, you should not throw this machine Into the normal household garbage but bring the product to a collection Point for the recycling of electrical and electronic equipment.

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RECIPES

DINNERS
TARRAGON CHICKEN BREASTS WITH GREEN BEANS AND SLICED ALMONDS
4 oz. chicken breasts
2 cups fresh green beans
2 tablespoons chopped tarragon
‘7, Cup sliced almonds
1 cup cream of chicken soup’ salt and pepper to taste
Pour cream of chicken soup in Rice Bowl. Add chicken breasts with tarragon. Arrange cleaned green beans and almonds in steamer Bowl around Stacking Bowl. Fill Water Reservoir to MAX Level.
Cover and Steam for 20-25 minutes. Add salt and papper to taste. “Heavy cream can be substituted for cream of chicken soup if preferred.

CHICKEN IN LEMON AND GINGER MARINADE
4 Skinless chicken breasts fillet
1 Bag of fresh pasta
1 Small knob of butter
salt and pepper

MARINADE:
1Small piece of fresh ginger – chopped.
1 Fresh clove of garlic – chopped.
Half a lemon
1tosp dry sherry
1tosp oyster sauce
1tosp of soy sauce
1 tsp light brown sauce
Mix the marinade ingredients in a bowl, add the chicken coat well and cover the bowl, refrigerate for at least 30 minutes. Wrap the chicken fillets into individual foil parcels and put in the bottom basket. Put the fresh pasta in the second basket and put the lid on. Steam for 20 to 25 minutes, toss the pasta in the salt and pepper with a little butter and serve with the chicken.

TROUT FILLETS WITH VEGETABLES
4 Trout fillets (6 oz. each)
½ Cup raw green beans
4 slices lean bacon
¼ Cup raw mushrooms, sliced
2 raw carrots, sliced
1/4 cup butter or margarine salt and pepper to taste

(4 servings)
Wash and peel the vegetables, and cut them into 1 1/4 inch sticks. Butter 4 pieces of aluminium foil and lay a slice of bacon, a trout fillet, and a quater of the vegetables onto each one. Season with salt and pepper, and add a small pat of butter to each before wrapping in foil. Fill Water Reservoir to MAX level. Place in Steaming Bowl, cover and steam for 15 minutes. Remove foil before serving.

SALMON STEAKS WITH FENNEL
4 SALMON STEAKS (5 oz. each)
2 tosp. fennel seeds
1/4 cup butter or margarine salt and pepper to taste
Lemon juice to taste
season the salmon steaks with salt and pepper. Sprinkle them with fennel and place in the Steaming Bowl. Fill Water Reservoir to MAX level. Steam for 10 15 minutes. Separately melt the butter and add the lemon juice. Carefully remove the skin from the cooked salmon. Serve with melted butter and lemon.

CREAMY SHRIMP AND RICE
1 cup uncooked white or wild rice
2 tosp. sliced green onions
1 ¼ cup chicken broth
1 cup frozen cooked shrimp
1 ¾ Cup cream of potato soup
2 tosp. sliced almonds, toasted
½ cup shredded Swiss cheese salt and pepepr

(SERVES 4)
Combine rice, chicken broth, potato soup, onions, cheese, shrimp, and salt and pepper in Rice Bowl. Stir well. Fill Water Reservoir to MAX level. Steam for 60 minutes. Stir once while
cooking. Garnish with sliced almonds.

VEGETABLES
VEGETABLES AU GRATIN
1 cup raw carrots
1 cup celery
1/4 cup butter or margarine
1/4 cup grated cheddar cheese
2 raw baking potatoes Salt and pepper to taste

(SERVES 4)
Peel the vegetables and cut them into 1½ inch pieces. Place in Steaming Bowl. Fill Water Reservoir to MAX level. Steam it for 15 minutes then remove from Steaming Bowl. While still piping hot, baste with butter or margarine then sprinkle with cheese. Add salt and pepper to taste.

FRENCH STYLE PEAS
2 Cups frozen peas
2 tosp. butter or margarine
1 large onion
1 tosp. thyme salt and pepper to taste

(SERVES 4)
Chop the onion, and add it to the frozen peas. Stir in thyme to the peas and onion. Place in Steaming Bowl. Fill Water Reservoir to MAX level. Steam for 15 minutes. Save the liquid from the Drip Tray and mix it with the peas if desired. Mix in butter to hot peas. Add salt and pepper to taste.

CAULIFLOWER AND CHIVES
2 cups cauliflower florets
2 tosp. chopped chives
1 cup cream
Salt and pepper to taste

(SERVES 4)
Place the cauliflower florets, cream, chives, and salt and pepper in the Rice Bowl. Fill Water Reservoir to MAX level. steam for 20 minutes and stir once while Cooking. Serve piping hot.

DESSERTS
RICE PUDDING
½ Cup fast cooking white rice
1 tosp. vanilla extract
1 cup milk Raisins (optional)
½  Cup sugar

(SERVES 4)
Combine rice, milk, Sugar, vanilla extract, and raisins in Rice Bowl. Fill Water Reservoir to MAX level. Steam for 35 minutes and stir once while Cooking.

PEARS IN CHOCOLATE SAUCE
4 whole pears
½ Cup low calorie cream Lemon half
½ cup Chocolate morsels

(SERVES 4)
Peel the pears and rub them with lemon. Steam pears in Steamer Bowl for 15 minutes then set aside to Cool. in the Rice Bowl (covered with aluminium foil). Melt the chocolate. Uncover, and then add the cream and steam for 2-3 minutes uncovered Drizzle pears with chocolate sauce and serve.

STEWED APPLES WITH CINNAMON
4 apples
1/2 Cup sugar
Cinnamon to taste

(SERVES 4)
Peel and core the apples. Cut them into quarters. Place the applies in the Steaming Bowl, and sprinkle with cinnamon. Fill Water Reservoir to MAX level. Steam for 20 minutes then remove the apples and mash them with a fork until blended. Stir in sugar and serve.

MOIST & DELICIOUS MOLASSES CAKE
2 cups flour
1 cup water
½ Cup sugar
½ Cup molasses
½ Cup brown sugar
1 teaspoon baking soda
¼ Cup butter or margarine

Combine flour, Sugar, brown sugar and butter or margrine in a bowl. Set aside 1/2 cup mixture for topping. Add water, molasses, and baking soda to large portion of crumb mixture Pour into greased and floured 8’ x 4” loaf pan. Sprinkle with remaining crumb mixture. Cover pan with aluminium foil to prevent water from entering. Be sure the foil creates a tight seal around the pan. Fill Water Reservoir to MAX level. Place pan in Streaming Bowl. Let it steam for 60 minutes.

COFFEE CAKE
½ Cup margarine
2 Cups flour
1 cup sugar
1 ½ teaspoons baking powder
2 eggs
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla Cinnamon to taste

Combine all ingredients except cinnamon in a bowl. Pour into greased and floured 8″ x 4” loaf pan. Sprinkle with cinnamon.
Cover pan with aluminium foil to prevent water from entering. Be sure the foil creates a tight seal around the pan. Fill Water Reservoir to MAX level. Place pan in Steaming Bowl. Let it steam for 60 minutes. Sprinkle with more cinnamon when finished.

BANANA BREAD
11/2 cup flour
2-5 ripe bananas mashed (1 Cup)
3/4 Cup sugar
1/2 Cup margarine
2 teaspoons baking powder
¼ Cup milk
½ teaspoon baking soda
1 egg
½ teaspoon salt

Combine flour, sugar, baking powder, baking soda, and salt.
Add bananas, margarine, milk and egg. Pour into greased and floured 8° x 4″ loaf pan. Cover pan with aluminium foil to prevent water from entering. Be sure the foil creates a tight seal around the pan. Fill Water Reservoir to MAX level. Place pan in Steaming Bowl. Let it steam for 60 minutes.

STEAMED CHOCOLATE PUDDING
150ml single cream
150ml milk
75g dark chocolate broken into pieces
2 medium eggs
Pinch of salt
1 tsp of vanilla essence
75g caster sugar

Heat the cream and milk in a pan but don’t let it boil. Remove from the heat and stir in the chocolate and haf the sugar, whisk the eggs with the salt, vanilla essence and remaining sugar. Let the milk mixture Cool before pouring over the eggs and sugar. Pour into a dish cover loosely with foil and steam for 20 minutes until set.

STEAMING CHART
These Steaming times are for the bottom tray only. Items will cook faster in bottom basket so if you are cooking with multiple baskets or putting more food in the baskets than suggested, you may have to add extra steaming time. Water level does not have to be precise. The following levels are suggested to provide enough water for the recommended steaming times.

Note: Drip tray must be used.

Fresh Vegetables| Amount| APPROXIMATE
TIME (minutes)| Water Level| Preparation
---|---|---|---|---
Artichokes whole| 4 whole.| 30-34| MAX| Trim stem, remove loose outer leaves, cut 1 inch off top.
Asparagus.
spears| 1 lb.| 13-17| Middle| Place evenly in basket.
Beans, green/wax| 1 lb.| 16-20| Middle| Place evenly in basket.
Beets| 1 lb.| 24-28| Middle| Cut and place evenly in basket.
Broccoli, spears| 1 lb.| 16-20| Middle| Place evenly in basket.
Brussel Sprouts| 1 lb.| 20-24| Between Middle  and MAX| Remove outer leaves and place evenly in basket.
Cabbage| 1 head| 23-27| Between Middle
and MAX| Cut whole head into 8 equal pieces.
Carrots.
sliced or whole| 1 lb.| 25-29| Between Middle
and MAX| Place evenly in basket.
Cauliflower| 1 lb.| 16-20| Middle| Place evenly in basket.
Celery| 1 lb.| 17-21| Middle| Cut into’/, inch pieces.
Corn on the Cob| Up to 6 ears per basket| 28-32| MAX| Remove husk. Place evenly in basket.
Mushrooms.
whole| 1 lb.| 11-15| Middle| Place evenly in basket.
Fresh Vegetables| Amount| APPROXIMATE TIME (minutes)| Water Level| Preparation
---|---|---|---|---
Okra| 1 lb.| 18-22| Middle| Place evenly in basket.
Onions,
quartered| 1 lb.| 12-16| Middle| Place evenly in basket.
Parsnips| 1 lb.| 10-14| Middle| Place evenly in basket.
Peas in pod| 1 lb.| 12-16| Middle| Place evenly in basket.
Peppers, green or red| 1 lb.| 12-16| Middle| Place evenly in basket.
Potatoes, red, baking or sweet| 1 lb.| 38-42| MAX| Cut in half and place cut side down or cut in 1/4 inch slices.
Potatoes, whole| 6 potatoes| 50-54| MAX| Pierce skin with fork several times and place evenly in basket.
Rutabaga| 1 lb.| 28-32| Between
Middle
and MAX| Dice and place evenly in basket.
Spinach| 1 lb.| 10-14| Middle| Place evenly in basket.
Squash, Summer, Yellow, Zucchini| 1 lb.| 14-18| Middle| Cut into V4 inch pieces.
Turnips| 1 lb.| 20-24| Middle| Slice and place evenly in basket.
Frozen Vegetables| | | |
All – Corn, Carrots, Green  Beans, Broccoli, Peas,  Brussel Sprouts| 1 lb.| 16-20| Middle| Place evenly in basket.
Stir halfway through steaming cycle.
Vegetables in
sauce| 1 lb.| 16-20| Middle| Put in rice bowl with recommended water stated on package. Mix halfway through _ steaming cycle.
Rice/Grains/ Pasta| Amount| APPROXIMATE TIME (minutes)| Water Level| Preparation
---|---|---|---|---
White.| 1 cup dry| 33-37| MAX| Mix 1 cup rice with 1’/2 cups water and desired seasoning in rice bowl.
Brown.| 1 cup dry| 40-44| MAX| Mix 1 cup rice with 1’/2 cups water and desired seasoning in rice bowl.
Barley| 1 cup dry| 40-44| MAX| Mix 1 cup barley with 1 1/2 cups water in rice bowl.
Pasta| 1 cup dry| 38-42| MAX| Mix 1 cup pasta with 1’/2 cups water in rice bowl.
Eggs| | | |
Hard Boiled| Up to 12| 16-20| Middle| Place evenly in basket.
Soft Boiled| Up to 12| 8-10| Middle| Place evenly in basket.
Seafood and Ash| | | |
Clams, Fresh in shell| 1 lb.| 12-16| Middle| Clean, soak shells.
Cook until shells are open.
Crab legs, claws (cooked)| 1 lb.| 15-19| Middle| Steam until hot.
Lobster tails (uncooked)| 1 lb.| 18-22| Middle| Remove underside of shell. Place in steam basket shell side down.
Steam until flesh is opaque and shell is
reddish in color.
Mussels, in shell| 1 lb.| 16-20| Middle| Clean shells. Cook until shells are open
and flesh turns tannish in color.
Oysters, in shell| 1 lb.| 13-17| Middle| Clean shell. Cook intil shells are opened and juices bubble.
Scallops, thawed| 1 lb.| 13-17| Middle| Rinse scallops. Steam until opaque in color.
Seafood and Fish| Amount| APPROXIMATE TIME (minutes)| Water Level| Preparation
---|---|---|---|---
Shrimp, in shell frozen| 1 lb.| 13-17| Middle| Place evenly in basket. Cook until shrimp is opaque in color.
Shrimp in shell, thawed| 1lb.| 10-14| Middle| Place evenly in basket. Cook until shrimp is opaque in color.
Fish Fillets| 1 lb.| 18-22| Middle| Season and place evenly in basket- cook until fish flakes easily.
Fish Steaks| 3 1bs.| 23-27| Middle| season and place evenly in basket- cook until fish flakes easily.
Pooched fish in rice bowl| 1 lb.| 22-26| Middle| Place in rice bowl with desired seasoning and butter. Cover rice bowl with foil.
Other Foods| | | |
Beans| 1 cup dry beans| 60-120
depending on type of bean| Mox (you may  need to odd water  during cooking cycle)| Mix 1cup beans with 1 1/ 2 cups water in rice bowl-cook until soft.
oatmeal| 1 cup dry| 8-12| Middle| Mix 1cup oatmeal with 13I4 cups water in rice bowl.
Dinner Rolls| Up to 6| 2-4| Middle| Place evenly in basket.
Tortillas, soft| Up to 6| 2-4| Middle| Place evenly in basket.
Leftovers| 1-2 cups| 11-15| Middle| Place in rice bowl and cover with foil until warm.
Meat –| Amount| APPROXIMATE TIME (minutes)| Water Level| Preparation
---|---|---|---|---
When cooking meats always check the internal temperatures with a meat thermometer. Make sure meat is thoroughly cooked to required temperature before consuming. See recommended cooking temperatures on the following chart.
Chicken Breast, boneless| 1 lb.| 20-24| Between Middle and Max| Steam until juices run clear
Chicken Breast. split with bone| 1 lb.| 39-44| Max| Place flesh side down, steam until juices run clear
reast, split with bone| 1 lb.| 30-34| Max| Steam until juices run clear
Hot Dogs and| Up to 24| 8-12| Middle| Pierce skin and place evenly in basket.
Precooked Sausage| Up to 12| 10-14| Middle| Pierce skin and place evenly in basket.

RECOMMENDED COOKING TEMPERATURES

DIGITAL FOOD STEAMER | MODEL NO-PM8333
Super Tech Health Limited
129 Shady Lane Great Barr Birmingham
West Midlands B44 9ER
United Kingdom
WWW.PUREMATE.CO.UK
© Copyright 2021

References

• Home Air Purifiers | Humidifier | Kitchen Appliances — PureMateUK

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