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Toastmaster EST7QVC - page 1
To contact us, please write to, call, or email: Consumer Relations Department PO Box 7366 Columbia MO 65205-7366 USA 1-800-233-9054 E-mail: consumer_relations@toastmaster .com LIMITED ONE YEAR WARRANTY W arranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original pur ...
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Toastmaster EST7QVC - page 2
44 Herbs, Spices and Seasonings The art of using of herbs and spices in steaming offers you the chance to make tasty gourmet dishes. Just add 1 ⁄ 4 teaspoon of seasoning from the Herb List and 1 teaspoon of water to the Flavor T ray below the Steamer Bowl before you start steaming. Pork: allspice, caraway , cinnamon, cloves, fennel, ginger , marj ...
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Toastmaster EST7QVC - page 3
1. Important Safeguards.........................................................1 2. Additional Important Safeguards........................................2 a. Polarized Plug................................................................4 b. Short Cord Instructions..................................................4 c. Plasticizer W arning........ ...
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Toastmaster EST7QVC - page 4
42 Salmon Sauce Dill Sauce Use with fish Use with poultry or fish 1 ⁄ 4 cup I Can’t Believe It’ s 1 ⁄ 4 cup I Can’t Believe It’ s Not Not Butter® Not Butter® 3 tablespoons all-purpose flour 3 tablespoons 1 1 ⁄ 2 cups skim milk all-purpose flour 2 tablespoons white wine 1 1 ⁄ 2 cups skim milk 2 tablespoons tomato paste 2 tablespoon ...
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Toastmaster EST7QVC - page 5
ADDITIONAL IMPORT ANT SAFEGUARDS 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner’ s Manual before operating or cleaning this appliance. 2. If this appliance falls or accidentally becomes immersed in water , ...
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Toastmaster EST7QVC - page 6
40 Spicy Herb Marinade Szechwan Marinade Use with poultry , fish, or pork Use with poultry , fish, or pork 1 ⁄ 4 cup white wine vinegar 1 ⁄ 4 cup low-sodium soy sauce 2 tablespoons vegetable oil 3 tablespoons red 1 tablespoon lemon juice wine vinegar 1 teaspoon T abasco® 1 tablespoon sesame oil pepper sauce 2 tablespoons Splenda® 1 ⁄ 4 cup ...
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Toastmaster EST7QVC - page 7
4 Polarized Plug This appliance has a polarized plug (one blade is wider than the other). T o reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way . If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the p ...
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Toastmaster EST7QVC - page 8
38 Sweet and Sour Chicken Breast Dinner Serves 2 2 chicken breast halves, boneless and skinless seasoning salt 1 cup brown rice 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups water 1 ⁄ 2 sliced onion, 1 ⁄ 2 inch thick Sauce 1 cup chili sauce 1 ⁄ 2 cup sugar -free grape jelly garnish with 1 tablespoon of sesame seeds 1. Season chicken breasts with seaso ...
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Toastmaster EST7QVC - page 9
6 1. Lid for Center Steamer Bowl (P/N 22787) 2. Lid for Side Steamer Bowl x 2 (P/N 22788R and P/N 22788L) 3. Side Steamer Bowl x 2 (P/N 22789) 4. Center Steamer Bowl (P/N 22790) 5. Drip T ray (P/N 22791) 6. Steam Ring x 3 (P/N 22792) 7. W ater Level Sensor – DO NOT REMOVE 8. WA TER REFILL Opening 9. W ater Window 10. Control Panel 11. Steamer Bas ...
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Toastmaster EST7QVC - page 10
36 Stuffed Peppers and Brussels Sprouts Serves 3 3 medium red peppers 6.4 ounces boxed Spanish or Mexican Rice Mix 1 ⁄ 2 pound Brussels sprouts 1. Cut the tops off the peppers and clean out the membrane. Place into one of the Small Steamer Bowls and set the Timer for 15 minutes. 2. Mix the rice, seasoning packet, and 1-2/3 cup water in the Cookin ...
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Toastmaster EST7QVC - page 11
Refer to the HINTS & TIPS, STEAMING CHARTS and RECIPES sections of this Owner’ s Manual for more detailed instructions on cooking rice and other foods in the Cooking Bowl. 6. T o enhance flavor: Add 1 ⁄ 4 teaspoon of fresh/dried herbs or spices plus 1 teaspoon of water into the Flavor T ray under each of the desired Steamer Bowls (each Stea ...
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Toastmaster EST7QVC - page 12
34 MORE RECIPES The following recipes wer e developed by our T est Kitchen for use in your Richard Simmons Steamer . Soup/Sides Curried Lentil Soup Serves 4 1 cup lentils, soaked overnight according to package directions 3 ⁄ 4 teaspoon dried parsley 2 cups fat-free chicken or vegetable br oth 1 clove garlic, minced 2 cups sliced celery , 1 ⁄ 2 ...
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Toastmaster EST7QVC - page 13
6. Press the ON/OFF Button to begin cooking. The r ed Power Light will illuminate, indicating that the Food Steamer is in use; and the Steamer Bowl with the longest cooking time will start counting down in the Display . Each Steamer Bowl will start counting down at the appropriate time, so that all of the Steamer Bowls are finished cooking at the s ...
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Toastmaster EST7QVC - page 14
32 Baked Stuffed Apple with Pecans Serves 2 2 small apples cored 3 ⁄ 4 through 2 tablespoons chopped pecans 2 teaspoons cinnamon powder 2 tablespoons brown sugar 2 tablespoons raisins 1 teaspoon lemon juice 2 teaspoons I Can’t Believe It’ s Not Butter®, melted garnish with additional cinnamon powder 1. Core apples 3 ⁄ 4 through. 2. Mix tog ...
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Toastmaster EST7QVC - page 15
USER MAINTENANCE INSTRUCTIONS Care and Cleaning IMPORT ANT : Always empty and clean the Steamer Base and Drip T ray after every use. 1. Make sure that the r ed Power Light is of f and then unplug the Steamer from the wall outlet. 2. Allow the Lids, Steamer Bowls, Drip T ray , Steam Rings, Steamer Base and water to cool completely before cleaning. 3 ...
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Toastmaster EST7QVC - page 16
30 Salmon and Ginger with Leeks Serves 2 2 tablespoons white wine 1 ⁄ 2 pound salmon filet 4 leek leaves 2 teaspoons minced fresh garlic 1 teaspoon minced fresh ginger 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper 2 tablespoons minced scallions or green onions 1. Pour wine in Flavor T ray . 2. Clean leeks, slice and place in the Small or Lar ge S ...
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Toastmaster EST7QVC - page 17
HINTS & TIPS Rice & Grains There ar e many types of rice. Follow specific dir ections for the variety used. See the Rice Steaming Chart in the STEAMING CHARTS section of this Owner’ s Manual for suggested cooking times and amounts. • Add no more than 1 cup of rice to the Cooking Bowl, plus the appropriate amount of water and other ingr ...
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Toastmaster EST7QVC - page 18
28 Shrimp Oreganata Serves 2 1 ⁄ 2 pound large uncooked shrimp shelled and deveined 1 ⁄ 2 cup shredded cabbage 2 tablespoons minced garlic 1 tablespoon olive oil 1 tablespoon lemon juice 2 teaspoons dried oregano 1. Place cabbage on bottom of Small or Lar ge Steamer Bowl. 2. Mix together , garlic, olive oil, lemon juice, oregano, salt and peppe ...
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Toastmaster EST7QVC - page 19
Steaming Chart. Use a lar ge spoon to remove the eggs. Place them in a heat-resistant colander and run cold water over the eggs for about 30 seconds to prevent them fr om further cooking. • Poached Eggs: Place each raw egg into a separate heat r esistant bowl or custar d cup coated with butter or I Can’ t Believe It’ s Not Butter®. Season wi ...
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Toastmaster EST7QVC - page 20
26 Chicken with Mango Salsa over Mixed Greens Serves 2 6 ounces thin chicken cutlets steamed and chilled 4 cups of mixed greens 1 ⁄ 2 mango chopped 1 ⁄ 4 cup chopped red onion 1 ⁄ 2 cup finely chopped fresh cilantr o 1 cup chopped tomatoes 1 ⁄ 2 cup cor n nibbles juice of one lime 1 ⁄ 4 teaspoon salt dash of pepper 1 ⁄ 2 chopped jalapen ...
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Toastmaster EST7QVC - page 21
18 Seafood Steaming Chart SEAFOOD SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Clams, countneck Crab - King Crab - Snow Lobster T ail - Tiger , 6 oz. Lobster T ail, 8 oz. Mussels Oysters, in shell Scallops - Bay , fresh/shucked Scallops - Sea, whole, fresh/shucked Shrimp - Medium, split shell, deveined Shrimp - Large, spli ...
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Toastmaster EST7QVC - page 22
Scallops in Wine Sauce with Prosciutto Serves 2 1 ⁄ 2 pound sea scallops cut in half 1 tablespoon I Can’t Believe It’ s Not Butter®, melted 1 tablespoon lemon juice 1 ⁄ 8 cup white wine 1 chopped scallion or green onion 1 thin slice of chopped prosciutto 1 tablespoon minced garlic 1 ⁄ 4 teaspoon salt 1 ⁄ 2 teaspoon pepper 1. Place all ...
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Toastmaster EST7QVC - page 23
Recipes from Richard’ s Kitchen NOTE: When a choice of ingredients is listed, the first one is used to figure the nutritional analysis. The nutritional analysis is for 1 serving. Breakfast: Eggs Benedict Serves 1 I Can’t Believe It’ s Not Butter® pump spray 1 slice lean honey ham, sliced paper thin 1 egg 1 slice roasted r ed pepper 1 ⁄ 2 w ...
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Toastmaster EST7QVC - page 24
Eggs Espanola Serves 1 I Can’t Believe It’ s Not Butter® pump spray 2 tablespoons salsa (drained) dash hot sauce 1 egg (whisked) or 1 ⁄ 4 cup Eggbeaters® 1 ounce shredded low-fat cheddar cheese 1. Spray a small heat resistant oval souf flé/casser ole dish with pump spray . 2. Mix together salsa and hot sauce. 3. Place salsa and hot sauce o ...
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Toastmaster EST7QVC - page 25
Eggs Espanola Serves 1 I Can’t Believe It’ s Not Butter® pump spray 2 tablespoons salsa (drained) dash hot sauce 1 egg (whisked) or 1 ⁄ 4 cup Eggbeaters® 1 ounce shredded low-fat cheddar cheese 1. Spray a small heat resistant oval souf flé/casser ole dish with pump spray . 2. Mix together salsa and hot sauce. 3. Place salsa and hot sauce o ...
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Toastmaster EST7QVC - page 26
Recipes from Richard’ s Kitchen NOTE: When a choice of ingredients is listed, the first one is used to figure the nutritional analysis. The nutritional analysis is for 1 serving. Breakfast: Eggs Benedict Serves 1 I Can’t Believe It’ s Not Butter® pump spray 1 slice lean honey ham, sliced paper thin 1 egg 1 slice roasted r ed pepper 1 ⁄ 2 w ...
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Toastmaster EST7QVC - page 27
Scallops in Wine Sauce with Prosciutto Serves 2 1 ⁄ 2 pound sea scallops cut in half 1 tablespoon I Can’t Believe It’ s Not Butter®, melted 1 tablespoon lemon juice 1 ⁄ 8 cup white wine 1 chopped scallion or green onion 1 thin slice of chopped prosciutto 1 tablespoon minced garlic 1 ⁄ 4 teaspoon salt 1 ⁄ 2 teaspoon pepper 1. Place all ...
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Toastmaster EST7QVC - page 28
18 Seafood Steaming Chart SEAFOOD SMALL/SIDE BOWL AMOUNT LARGE/CENTER BOWL AMOUNT SUGGESTED COOKING TIME Clams, countneck Crab - King Crab - Snow Lobster T ail - Tiger , 6 oz. Lobster T ail, 8 oz. Mussels Oysters, in shell Scallops - Bay , fresh/shucked Scallops - Sea, whole, fresh/shucked Shrimp - Medium, split shell, deveined Shrimp - Large, spli ...
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Toastmaster EST7QVC - page 29
26 Chicken with Mango Salsa over Mixed Greens Serves 2 6 ounces thin chicken cutlets steamed and chilled 4 cups of mixed greens 1 ⁄ 2 mango chopped 1 ⁄ 4 cup chopped red onion 1 ⁄ 2 cup finely chopped fresh cilantr o 1 cup chopped tomatoes 1 ⁄ 2 cup cor n nibbles juice of one lime 1 ⁄ 4 teaspoon salt dash of pepper 1 ⁄ 2 chopped jalapen ...
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Toastmaster EST7QVC - page 30
Steaming Chart. Use a lar ge spoon to remove the eggs. Place them in a heat-resistant colander and run cold water over the eggs for about 30 seconds to prevent them fr om further cooking. • Poached Eggs: Place each raw egg into a separate heat r esistant bowl or custar d cup coated with butter or I Can’ t Believe It’ s Not Butter®. Season wi ...
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Toastmaster EST7QVC - page 31
28 Shrimp Oreganata Serves 2 1 ⁄ 2 pound large uncooked shrimp shelled and deveined 1 ⁄ 2 cup shredded cabbage 2 tablespoons minced garlic 1 tablespoon olive oil 1 tablespoon lemon juice 2 teaspoons dried oregano 1. Place cabbage on bottom of Small or Lar ge Steamer Bowl. 2. Mix together , garlic, olive oil, lemon juice, oregano, salt and peppe ...
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Toastmaster EST7QVC - page 32
HINTS & TIPS Rice & Grains There ar e many types of rice. Follow specific dir ections for the variety used. See the Rice Steaming Chart in the STEAMING CHARTS section of this Owner’ s Manual for suggested cooking times and amounts. • Add no more than 1 cup of rice to the Cooking Bowl, plus the appropriate amount of water and other ingr ...
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Toastmaster EST7QVC - page 33
30 Salmon and Ginger with Leeks Serves 2 2 tablespoons white wine 1 ⁄ 2 pound salmon filet 4 leek leaves 2 teaspoons minced fresh garlic 1 teaspoon minced fresh ginger 1 ⁄ 2 teaspoon salt 1 ⁄ 4 teaspoon pepper 2 tablespoons minced scallions or green onions 1. Pour wine in Flavor T ray . 2. Clean leeks, slice and place in the Small or Lar ge S ...
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Toastmaster EST7QVC - page 34
USER MAINTENANCE INSTRUCTIONS Care and Cleaning IMPORT ANT : Always empty and clean the Steamer Base and Drip T ray after every use. 1. Make sure that the r ed Power Light is of f and then unplug the Steamer from the wall outlet. 2. Allow the Lids, Steamer Bowls, Drip T ray , Steam Rings, Steamer Base and water to cool completely before cleaning. 3 ...
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Toastmaster EST7QVC - page 35
32 Baked Stuffed Apple with Pecans Serves 2 2 small apples cored 3 ⁄ 4 through 2 tablespoons chopped pecans 2 teaspoons cinnamon powder 2 tablespoons brown sugar 2 tablespoons raisins 1 teaspoon lemon juice 2 teaspoons I Can’t Believe It’ s Not Butter®, melted garnish with additional cinnamon powder 1. Core apples 3 ⁄ 4 through. 2. Mix tog ...
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Toastmaster EST7QVC - page 36
6. Press the ON/OFF Button to begin cooking. The r ed Power Light will illuminate, indicating that the Food Steamer is in use; and the Steamer Bowl with the longest cooking time will start counting down in the Display . Each Steamer Bowl will start counting down at the appropriate time, so that all of the Steamer Bowls are finished cooking at the s ...
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Toastmaster EST7QVC - page 37
34 MORE RECIPES The following recipes wer e developed by our T est Kitchen for use in your Richard Simmons Steamer . Soup/Sides Curried Lentil Soup Serves 4 1 cup lentils, soaked overnight according to package directions 3 ⁄ 4 teaspoon dried parsley 2 cups fat-free chicken or vegetable br oth 1 clove garlic, minced 2 cups sliced celery , 1 ⁄ 2 ...
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Toastmaster EST7QVC - page 38
Refer to the HINTS & TIPS, STEAMING CHARTS and RECIPES sections of this Owner’ s Manual for more detailed instructions on cooking rice and other foods in the Cooking Bowl. 6. T o enhance flavor: Add 1 ⁄ 4 teaspoon of fresh/dried herbs or spices plus 1 teaspoon of water into the Flavor T ray under each of the desired Steamer Bowls (each Stea ...
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Toastmaster EST7QVC - page 39
36 Stuffed Peppers and Brussels Sprouts Serves 3 3 medium red peppers 6.4 ounces boxed Spanish or Mexican Rice Mix 1 ⁄ 2 pound Brussels sprouts 1. Cut the tops off the peppers and clean out the membrane. Place into one of the Small Steamer Bowls and set the Timer for 15 minutes. 2. Mix the rice, seasoning packet, and 1-2/3 cup water in the Cookin ...
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Toastmaster EST7QVC - page 40
6 1. Lid for Center Steamer Bowl (P/N 22787) 2. Lid for Side Steamer Bowl x 2 (P/N 22788R and P/N 22788L) 3. Side Steamer Bowl x 2 (P/N 22789) 4. Center Steamer Bowl (P/N 22790) 5. Drip T ray (P/N 22791) 6. Steam Ring x 3 (P/N 22792) 7. W ater Level Sensor – DO NOT REMOVE 8. WA TER REFILL Opening 9. W ater Window 10. Control Panel 11. Steamer Bas ...
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Toastmaster EST7QVC - page 41
38 Sweet and Sour Chicken Breast Dinner Serves 2 2 chicken breast halves, boneless and skinless seasoning salt 1 cup brown rice 1 ⁄ 4 teaspoon salt 1 1 ⁄ 4 cups water 1 ⁄ 2 sliced onion, 1 ⁄ 2 inch thick Sauce 1 cup chili sauce 1 ⁄ 2 cup sugar -free grape jelly garnish with 1 tablespoon of sesame seeds 1. Season chicken breasts with seaso ...
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Toastmaster EST7QVC - page 42
4 Polarized Plug This appliance has a polarized plug (one blade is wider than the other). T o reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way . If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the p ...
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Toastmaster EST7QVC - page 43
40 Spicy Herb Marinade Szechwan Marinade Use with poultry , fish, or pork Use with poultry , fish, or pork 1 ⁄ 4 cup white wine vinegar 1 ⁄ 4 cup low-sodium soy sauce 2 tablespoons vegetable oil 3 tablespoons red 1 tablespoon lemon juice wine vinegar 1 teaspoon T abasco® 1 tablespoon sesame oil pepper sauce 2 tablespoons Splenda® 1 ⁄ 4 cup ...
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Toastmaster EST7QVC - page 44
ADDITIONAL IMPORT ANT SAFEGUARDS 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner’ s Manual before operating or cleaning this appliance. 2. If this appliance falls or accidentally becomes immersed in water , ...
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Toastmaster EST7QVC - page 45
42 Salmon Sauce Dill Sauce Use with fish Use with poultry or fish 1 ⁄ 4 cup I Can’t Believe It’ s 1 ⁄ 4 cup I Can’t Believe It’ s Not Not Butter® Not Butter® 3 tablespoons all-purpose flour 3 tablespoons 1 1 ⁄ 2 cups skim milk all-purpose flour 2 tablespoons white wine 1 1 ⁄ 2 cups skim milk 2 tablespoons tomato paste 2 tablespoon ...
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Toastmaster EST7QVC - page 46
1. Important Safeguards.........................................................1 2. Additional Important Safeguards........................................2 a. Polarized Plug................................................................4 b. Short Cord Instructions..................................................4 c. Plasticizer W arning........ ...
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Toastmaster EST7QVC - page 47
44 Herbs, Spices and Seasonings The art of using of herbs and spices in steaming offers you the chance to make tasty gourmet dishes. Just add 1 ⁄ 4 teaspoon of seasoning from the Herb List and 1 teaspoon of water to the Flavor T ray below the Steamer Bowl before you start steaming. Pork: allspice, caraway , cinnamon, cloves, fennel, ginger , marj ...
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Toastmaster EST7QVC - page 48
To contact us, please write to, call, or email: Consumer Relations Department PO Box 7366 Columbia MO 65205-7366 USA 1-800-233-9054 E-mail: consumer_relations@toastmaster .com LIMITED ONE YEAR WARRANTY W arranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original pur ...
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