Toastmaster EST7 INF - Manual (Page 34)

USER MAINTENANCE INSTRUCTIONS
Care and Cleaning
IMPORTANT: Always empty and clean the Steamer Base and
Drip Tray after every use.
1. Make sure that the red Power Light is off and then unplug the
Steamer from the wall outlet.
2. Allow the Lids, Steamer Bowls, Drip Tray, Steam Rings,
Steamer Base and water to cool completely before cleaning.
3. Lift the Steamer Bowls and Drip Tray off of the Steamer Base.
Remove the Steamer Bowls and tilt the Drip Tray over the
sink to pour out any water that has collected.
4. Remove the Steam Rings out of the Steamer Base and then
tilt the Steamer Base over the sink to pour out of the back
right corner any remaining water.
5. Wash Steamer Bowls, Lids, Cooking Bowl, Drip Tray and
Steam Rings in mild dishwashing detergent. Rinse and
dry thoroughly.
NOTE: Removable parts are dishwasher-safe (top rack only).
6. Clean the Steamer Base with a soft, damp cloth and
dry thoroughly.
12
CAUTION: Unplug and allow Steamer and water to
cool completely before emptying water from the Drip Tray
and Steamer Base and before cleaning. Do not immerse
cord, plug, or Steamer Base with Heating Elements in
water or other liquids.
31
Dessert:
Creamy Cheesecake Serves 4
1 ⁄
4
cup graham cracker crumbs
1 cup fat-free ricotta
8 ounces lite cream cheese
1 teaspoon vanilla extract
1 ⁄
2
cup Splenda® blend for baking
1 ⁄
8
teaspoon salt
1. Sprinkle 1 ⁄
4
cup graham cracker crumbs on bottom of the
Cooking Bowl which fits into the Large Steamer Bowl.
2. Blend all ingredients together except remaining graham
cracker crumbs and pour into Cooking Bowl.
3. Sprinkle top of cheese mixture with remaining graham cracker
crumbs. Steam for about 35 to 45 minutes until set.
4. When cheesecake puffs up and knife comes out clean when
tested, it is done.
5. Refrigerate until cold then serve.
Nutritional Information:
192 Calories, 11.7 gm Protein, 18.7 gm Carbohydrate, 7.6 gm Fat,
31 mg Cholesterol, 366 mg Sodium
Tip: You can make individual cheesecakes by using mini soufflé cups.
Pumpkin Custard Serves 6
15 ounces canned pumpkin
6 ounces evaporated 2% milk
3 eggs or
3 ⁄
4
cup Eggbeaters®
3 ⁄
4
cup Splenda® brown sugar
blend for baking
1 1 ⁄
2
teaspoons cinnamon
1. Blend together all ingredients except the garnish, and place in
the Cooking Bowl which fits in the Large Steamer Bowl.
2. Steam for about 35 to 45 minutes until set and knife comes
out clean when tested.
3. Spoon off any condensation that has accumulated on the top
and sprinkle with Splenda® brown sugar and
cinnamon garnish.
4. Refrigerate until ready to use.
Nutritional information:
117 Calories, 6 gm Protein, 18 gm Carbohydrate, 2.7 gm Fat,
107 mg Cholesterol, 75 mg Sodium
Tip: Creamy and light, a delicious substitute for a no crust pumpkin pie.
Great with fat-free whip cream.
1 ⁄
2
teaspoon ginger
1 ⁄
2
teaspoon nutmeg
1 ⁄
4
teaspoon cloves
garnish with 2 tablespoons
Splenda® brown sugar and
1 ⁄
4
teaspoon cinnamon
3 ⁄
4
cup Eggbeaters®
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon graham
cracker crumbs
EST7/EST7QVC/EST7 INF_IB_7-11 11/7/06 6:51 PM Page 29