FSD200
LIMITED ONE-YEAR WARRANTY
Rival® warrants this product to be free from defects in materials or workmanship for one (1) year from date
of original purchase. If you have a claim under this warranty please follow these procedures:
1) Within the first 45 days from date of original purchase, defective product should be returned to original
place of purchase for replacement (with proof-of-purchase).
2) Within the first 12 months from date of purchase Rival will repair or replace (at no charge) the defective
product if it is delivered freight prepaid during that period to an authorized service station. To obtain warranty
service visit:
www.rivalproducts.com
Or, you may write to Rival c/o The Holmes Group, attention: Consumer Returns, 32 B Spur Drive, El Paso, TX
79906. Proof of purchase is required when requesting warranty service - SAVE YOUR SALES RECEIPT. This
warranty is extended only to the original purchaser and does not apply to commercial use, unreasonable use,
or to damage to the product (not resulting from defect or malfunction) while in the possession of the
consumer. Rival disclaims all responsibility for consequential, incidental, or commercial losses caused
by the use of this product. Some states do not allow this exclusion or limitation of incidental or
consequential losses, so the foregoing disclaimer may not apply to you. This warranty gives you specific legal
rights, and you may also have other legal rights which vary from state to state.
Food Steamer
Owner’s Guide
©2003, Rival®
A Division of The Holmes Group
READ AND SAVE THESE INSTRUCTIONS
Printed in China
FSD200/428-0858
KNOW YOUR FOOD STEAMER
READ CAREFULLY BEFORE USING YOUR FOOD STEAMER
BEFORE THE FIRST USE:
•
Check the voltage rating on the base, make sure it corresponds to the
main voltage in your home.
LID
•
•
Remove any labels or stickers from appliance.
RICE BOWL
Thoroughly wash LID, RICE BOWL, both STEAMING BOWLS, JUICE
TRAY, and REMOVABLE RING in warm, soapy water before first use
then rinse and dry carefully.
REMOVABLE GRID
•
Wipe the inside of the BASE with a damp cloth.
UPPER STEAMING BOWL
REMOVABLE GRID
LOWER STEAMING BOWL
JUICE TRAY
INSTANT STEAM FUNCTION:
There is a removable HEATING ELEMENT RING included. If you place this
ring on top of the HEATING ELEMENT before cooking, the instant steam
function will produce steam in 35 seconds.
NOTE: There is a small cut on the REMOVABLE RING, which should be
facing downward when you place it over the HEATING ELEMENT.
DIGITAL CONTROL PANEL
BASE
WATER RESERVOIR
BASE COVER
REMOVABLE RING
HEATING ELEMENT
WATER LEVEL INDICATOR
On
/
Off
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HOW TO USE YOUR FOOD STEAMER
HOW TO USE YOUR FOOD STEAMER (CONT.)
1. Place unit on a flat sturdy surface with adequate room (i.e. do not
place under cabinets). The Food Steamer unit and components are
not for use in ovens (i.e. microwave, convection and/or conventional)
or on a stovetop.
2. Put the REMOVABLE RING around the HEATING ELEMENT, with the
cut facing downward.
3. Fill WATER RESERVOIR with cold tap water only. Do not put any other
liquids or add any salt, pepper, etc. in the WATER RESERVOIR.
Overfilling will prevent “FAST STEAM” from working and increase
cooking times.
TO USE DOUBLE STEAMING BOWL
Place the largest piece of food with the longest cooking time in the
LOWER STEAMING BOWL then place on top of juice tray and base.
Then place the UPPER STEAMING BOWL on top of the LOWER
STEAMING BOWL.
TO USE UPPER OR LOWER STEAMING BOWL
You can place either one of the STEAMING BOWLS on top of the JUICE
TRAY and BASE. Place vegetables, seafood or other foods without sauce
or liquid in the STEAMING BOWL. Try not to block steam vents.
4. Make sure the water should not exceed the MAX fill level as indicated
by the WATER LEVEL INDICATOR. To fill the WATER RESERVOIR, pour
cold water directly into it.
TO USE REMOVABLE GRIDS
The STEAMING BOWLS are fitted with REMOVABLE GRIDS which
increase the volume of cooking area and can be used to cook large
items of food, such as a whole chicken.
5. Place the JUICE TRAY on the base.
6. Place the STEAMING BOWLS on top of the JUICE TRAY, plug in the
cord and set the timer for the desired cooking time, up to 60
minutes. When the time is up a bell will sound, the INDICATOR
LIGHT will go out and the unit will automatically shut off.
7. When cooking in the RICE BOWL, add the rice and water directly into
the bowl and then fill the WATER RESERVOIR to the appropriate level.
Place the RICE BOWL in the LOWER STEAMING BOWL.
TO USE RICE BOWL
Place rice or other foods with sauce or liquid in RICE BOWL. Cover with
the LID. Plug into wall outlet; Set timer. When food is well cooked,
unplug unit.
NOTE: The RICE BOWL can also be used for cooking vegetables or other
foods with sauces, poaching chicken or fish in liquids, or reheating
foods like casseroles.
COOKING EGGS
Place the eggs directly into the REMOVABLE GRIDS using the especially
designed holders made for this purpose; Cover with the LID. You are
able to cook up to a dozen eggs at one time.
NOTE: Use potholders when removing the LID, or lifting the STEAMING
BOWLS, JUICE TRAY or RICE BOWL by its handles. Lift the LID
AWAY from your face and body to avoid escaping steam.
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DIGITAL TIMER SETTING
HOW TO CLEAN YOUR FOOD STEAMER
Unplug cord from the outlet before cleaning. Allow the steamer to
cool. Never immerse the base, cord and/ or plug in water.
LCD DISPLAY
•
•
Empty the JUICE TRAY and WATER RESERVOIR of their contents.
POWER INDICATOR LIGHT
Wash the LID, STEAMING BOWLS, RICE BOWL, JUICE TRAY and
REMOVABLE RING in hot, soapy water. Rinse thoroughly and dry all
parts. Or wash on top rack of dishwasher.
On / Off
•
•
•
Pour hot, soapy water into the WATER RESERVOIR. Use a non-
abrasive cleaner or mesh scouring pad to clean the interior. Rinse
with clean, hot water.
The LOWER STEAMING BOWL and RICE BOWL can nest inside the
UPPER STEAMING BOWL with the LID on top of all three to save
storage space.
After a period of uses, the HEATING ELEMENT surface may discolor or
start to become coated with build up. When cleaning the heating
element follow these steps:
COUNT DOWN BUTTON
ON/OFF BUTTON
COUNT UP BUTTON
•
•
When plugging in the Food Steamer, the time “00” will flash on
the display.
The cooking time can be set by pressing the COUNT UP/DOWN
BUTTON and it will display in 1 minute intervals. In the adjusting
status, the digits will keep flashing until the operation has started.
•
•
•
After setting your desired time, press the ON/OFF BUTTON to start
operation. Then it will start counting down 1 minute at a time.
To stop the unit from operating, press the ON/OFF BUTTON and the
time “00” will flash on the display.
To adjust the time when operating, press the COUNT UP/DOWN
BUTTON to set. Then the digits begin to flash until the adjustment
has finished and without pressing any button in 5 seconds, the time
display will stop flashing and continue to count down from the time
which had been set.
After finishing to count down, the time “00” will flash again on the
display and it will stop operating and a bell will sound.
1. Do not cover the BASE with any steamer parts
2. Pour 3 cups of clear vinegar into the WATER RESERVOIR
3. Fill the rest with water, up to the MAX fill line
4. Plug unit in and set the timer for approximately 20 minutes
5. When timer has stopped, unplug the cord from the outlet
6. DO NOT allow solution to boil over or spill onto exterior surfaces
7. Allow unit to cool completely before emptying contents
8. Rinse with cold water and use a non-abrasive scouring pad to scrub
the heating element
•
•
NOTE: DO NOT use bleach, abrasive pads/cleaners to clean ANY part of
If not enough water is in the RESERVOIR when operating, the time
operation will automatically stop with a continuous tone and the time
“00” will flash on the display. It cannot operate again unless the water
reservoir is refilled.
The FOOD STEAMER.
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TIPS AND HINTS
TIPS AND HINTS (CONT.)
RICE AND GRAINS
1. There are many types of rice. Follow specific directions for
variety used.
2. Accurate measuring of rice and water when combined in RICE BOWL.
Pour specified amount of water in WATER RESERVOIR. Cover and
steam.
3. For softer rice, increase water mixed with rice by 1-2 tablespoons. For
firmer rice decrease water mixed with rice by the same amount.
VEGETABLES
1. Clean the vegetables thoroughly. Cut off stems; trim; peel or chop if
necessary. Smaller pieces steam faster than larger ones.
2. Quantity, quality, freshness and size temperature of frozen foods, may
affect steam timing. Adjust water amounts and cooking times as
desired.
3. Frozen vegetables should not be thawed before steaming.
4. Some frozen vegetables should be placed in the rice bowl and
covered with a piece of aluminum foil during steaming. The frozen
foods should be separated or stirred after 10-12 minutes using a long
handle fork or spoon.
4. Check doneness and consistency of rice at minimum time specified
for each type, stirring rice at the same time.
5. When checking or stirring rice, be careful not to drip the
condensation into the RICE BOWL which would reduce the quality
and flavor of the rice.
VARIETY
WEIGHT/OR
NUMBER
PIECES
APPROXIMATE
TIME (MINUTES)
6. Use only clean water in the WATER RESERVOIR.
7. Rice may be seasoned with salt, pepper or butter after steaming.
ARTICHOKES, WHOLE
ASPARAGUS, SPEARS
BEANS (GREEN/ WAX)
OATMEAL
4
Whole Tops Trimmed
30-32
12-14
12-14
20-22
25-28
20-22
24-26
16-18
18-20
18-20
20-22
14-16
16-18
10-12
18-20
1 Pound
1
TYPE OF RICE
COMBINED TO
RICE BOWL
APPROXIMATE
TIME (MINUTES)
⁄2
Pound
1 Pound
RICE
WATER
BEETS
1 Pound, Cut
1 Pound
BROWN
BROCCOLI, SPEARS
BRUSSELS SPROUTS
CABBAGE
1
Regular
⁄
2
Cup
1 Cup
42-45
45-50
1
1 Pound
Parboiled
1 Cup
1 ⁄
2
Cup
1 Pound, Thinly Sliced
LONG GRAIN/ WILD RICE MIX
Regular
Quick Cooking
1
1
Mix
Mix
1 ⁄
2
Cup
Cup
16-58
18-20
CELERY
⁄2
Pound, Thinly Sliced
3
1
⁄4
CARROTS
1 Pound, Thinly Sliced
1 Pound, Thinly Sliced
INSTANT
WHITE
CAULIFLOWER, WHOLE
CORN ON COB
EGGPLANT
1
Regular
1 Cup
1 Cup
1 ⁄
2
Cup
Cup
45-50
50-55
1 Pound
2
Parboiled
1
⁄3
1
3 ⁄
2
Pounds
MUSHROOMS, WHOLE
OKRA
1 Pound
1 Pound
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TIPS AND HINTS (CONT.)
TIPS AND HINTS (CONT.)
VEGETABLES (CONT.)
FISH AND SEAFOOD (CONT.)
VARIETY
WEIGHT/OR
NUMBER
PIECES
APPROXIMATE
TIME (MINUTES)
VARIETY
WEIGHT/OR
NUMBER
PIECES
APPROXIMATE
TIME (MINUTES)
CLAMS IN SHELL
1 Pound
10-12
PEAS
1 Pound, Shelled
12-13
12-13
30-32
14-16
CRAB
King Crab
Soft Shell
PEPPERS, WHOLE
Up to Four Medium (Not Stuffed)
1
⁄2
Pound, Chunks
20-22
8-10
POTATOES(RED/ RUTABAGA) 1 Pound - About 6
8 - 12 Pieces
1
SPINACH
⁄2
Pound
LOBSTER
Tails
Split
Whole, Live
2-4
16-18
18-20
18-20
SQUASH
1
1 - 1 ⁄
4
Pound
Pound
Summer Yellow and Zucchini 1 Pound, Sliced
12-14
22-24
1
1 - 1 ⁄
4
Winter Acorn/Butternut
1 Pound
MUSSELS (FRESH IN SHELL)
OYSTERS (FRESH IN SHELL)
1 Pound
3 Pound
14-16
18-20
TURNIPS
1 Pound, Sliced
10 Ounces
20-22
28-50
ALL FROZEN VEGETABLES
SCALLOPS
Bay (Shucked)
Sea (Shucked)
FISH AND SEAFOOD
1. The steaming times listed in the chart are for fresh, or frozen and
1 Pound
3 Pound
14-16
18-20
fully thawed seafood and fish. Before steaming, clean and prepare
fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small portions or
in amounts as specified.
3. Clams, oysters and mussels may open at different times. Check
the shells to avoid overcooking.
4. You may steam fish fillets in the RICE BOWL. Serve steamed
seafood and fish plain or use Seasoned butter or margarine,
lemon or favorite sauces.
SHRIMP
Medium (In Shell)
Large Jumbo (In Shell)
1 Pound
1 Pound
10-12
16-18
FISH
1
Whole
Dressed
Fillets
⁄
2
- 3⁄
4
Pound
Pound
10-12
10-12
10-12
16-18
1
⁄
2
- 3⁄
4
1 Pound
1
Steaks
⁄4
Pound
5. Adjust steaming times accordingly.
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TIPS AND HINTS (CONT.)
TIPS AND HINTS (CONT.)
MEATS/ BEEFS
EGGS
VARIETY
WEIGHT/OR
NUMBER
PIECES
APPROXIMATE
TIME (MINUTES)
VARIETY
WEIGHT/OR
NUMBER
PIECES
APPROXIMATE
TIME (MINUTES)
BEEF
IN THE SHELL
Soft Cooked
Hard Cooked
Chuck
1 Pound
1 Pound
1 Pound
28-30
16-18
22-24
1 - 12 Eggs
1 - 12 Eggs
16-18
20-22
Hamburger
Meatballs
“EGGS IN A CUP”
CHICKEN
Crack Raw Egg into Custard
Cup, Season with Salt,
Pepper and Butter or
Margarine, if Desired.
Soft Cooked
Pieces
2-4 Pieces
1 Pound
24-26
26-28
LAMB
Cubes
1 - 4 Eggs
1 - 4 Eggs
10-12
12-14
Hard Cooked
PORK
Cubes
1 Pound
1 Pound
1 Pound
26-28
14-18
14-18
POACHED
Step One: Pour 2 Cups
Water in Rice Bowl.
Steam to Heat Water.
Use margarine, if Desired
7-8
HOTDOGS
PRE-COOKED SAUSAGE
Step Two: Crack Egg in
Bowl, Slide into Hot Water
in Rice Bowl. Steam Until
Poached.
7-8
SCRAMBLED
Beat Together 6 Eggs and
2 Tablespoons of Milk in
Rice Bowl. Season with Salt
and Pepper. Stir Eggs Half
Way Through Cooking
20-22
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