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  • Quickly steams fish, shrimp or healthy veggies in the microwave. Can also be used to reheat tortillas, pita bread or other flat breads.
  • Three-piece set includes a microwave-safe base, self-venting cover and steamer/colander.
  • Footed base allows air to circulate underneath, ensuring even reheating of foods in the microwave.
  • Self-venting cover minimizes messy microwave splatters while keeping foods moist.
  • Stay-cool handles make it easy to transport from microwave to countertop or table.
  • Attractive design is suitable for serving.

  • Microwave- and dishwasher-safe
  • For steaming and reheating low-fat foods in the microwave only. Note: Avoid steaming and reheating foods with a high-fat content (such as ground beef) or sugar, as they may damage the Microsteamer.
  • To prevent scratches, use plastic utensils only when stirring foods in the Microsteamer.
  • Capacity/Dimensions
    - 9 cups
    - 10¾" Dia. x 5" H
  • Mold Numbers
    - Base 3066
    - Cover 3065
    - Steamer/Colander 3067
  • Full Lifetime Warranty

How to Use
  • When checking steamed or reheated foods in the microwave, wait for the minimum time to elapse to ensure that foods retain as much heat as possible. (See Vegetable Cooking Chart.)
  • Uncover the base of the Microsteamer away from your face and body to allow the steam to escape.
  • Use hot pads when removing from the microwave.

Vegetable Cooking Chart

  • Wash and trim fresh vegetables. Peel and cut into pieces if necessary.
  • Add ½ cup water to base of Microsteamer. Arrange vegetables in colander and place in base of Microsteamer.
  • Cover base and colander and cook on High (100%) for time indicated or until vegetables are crisp-tender. Stir or rearrange halfway through cooking time.

Note: Cooking times below were tested in a 1000-Watt microwave.

Asparagus spears 17 spears about 7-inches long each (18 cm) cook 4-6 minutes
Beans, green-whole 50 beans about 4-inches long each (10 cm) cook 6-7 minutes
Broccoli florets 4 cups or 12 ounces cook 6-8 minutes
Carrots, whole baby-peeled 3½ cups or 1 pound (500 g) cook 4-6 minutes
Carrots 2½ cups, ¼-inch slices (0,5 cm) cook 6-8 minutes
Cauliflower florets 3 cups cook 5-8 minutes
Corn on the cob 3 small cobs, 2½-inches wide (6 cm) cook 8-12 minutes
Potatoes 4 small or 1 pound, cut into ½-inch pieces (1 cm) cook 6-10 minutes
Sugar snap pea pods 2 ½ cups or 0.5 pounds (250 g) cook 3-5 minutes
Zucchini or yellow summer squash 3 cups or 0.75 pounds, cut into ¼-inch slices (0,5) cm) cook 3-5 minutes

How to Cross Sell
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