Food | Amount | Suggested | Time |
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| Seasoning |
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REHEATING |
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Reheat baked dish | Cold baked lasagna |
| 18 to 20 minutes |
or frozen entree | 4 x |
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| cooked frozen entree |
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POULTRY |
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Boneless chicken | 11⁄2 lb. | fresh sage | 30 minutes |
breasts |
| or thyme |
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MEAT |
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Hot dogs | 1 lb. package |
| 14 to 16 minutes |
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FISH |
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Fish Fillets | Salmon - 3 | dill and/or | 14 to 16 minutes |
| fillets about 1 lb. | garlic |
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| Tilapia - 3 fillets | chervil and | 12 to 14 minutes |
| about 11⁄2 lbs. | dill |
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Salmon steaks | 2 steaks, total | dill and | 18 to 20 minutes |
| weight 11⁄4 lbs. | garlic |
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SHELLFISH |
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Crab | King crab legs, | lemon slices | 20 to 22 minutes |
| about 1 lb. |
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| Snow crab clusters, | lemon and | 16 to 18 minutes |
| about 11⁄2 lbs. | marjoram |
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Clams | 2 dozen little | lemon and/or | 12 to 14 minutes |
| neck clams | garlic |
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Care and Cleaning
This appliance contains no
IMPORTANT: Unplug the unit and allow to cool completely before cleaning.
CLEANING
Steaming Baskets, Rice Bowl, Lid and Drip Tray
Immerse in warm, sudsy water. Rinse and dry thoroughly. These parts can also be washed in the dishwasher, top rack only.
Water Reservoir
Clean with warm, sudsy water. Use a
Unit Base Exterior
Wipe base with a damp cloth then dry thoroughly. Never immerse the base in liquid or place in the dishwasher.
IMPORTANT: Do not use bleach, abrasive pads or cleaners to clean any part of the unit.
MAINTAINING YOUR UNIT
Mineral deposits left by hard water can clog your unit and cause steam to stop before food is cooked. Cleaning is recommended every 3 months. The frequency of flushing out deposits is affected by your usage and water hardness.
1.Fill water reservoir with vinegar to the Max marking. IMPORTANT: Do not use any other chemical or commercial descaler.
2.Make sure the drip tray, steaming bowl and lid are in place.
3.Plug unit into wall outlet.
4.Set timer to 25 minutes.
IMPORTANT: If vinegar begins to boil over the edge of the unit base, unplug the unit and turn off the timer. Reduce amount of vinegar.
5.Once you hear the bell ring, unplug the unit and let it cool completely.
6.Pour out vinegar from water reservoir and rinse reservoir several times with warm, sudsy water.
Lobster tails | 3 tails, about | lemon slices | 17 to 19 minutes | |
| 11⁄2 | lbs. | or wedges |
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Shrimp | 11⁄2 | lbs. shelled | lemon and | 14 to 16 minutes |
| and deveined, | garlic |
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N
STORING YOUR UNIT
The steaming baskets are collapsible for compact storage.
1.TO STORE, place basket 1 inside basket 2 (N).
2.Unplug unit from wall outlet and let it cool completely before removing the drip dray for storage.
3.Pull on the retractable cord for storage.
9 | 10 |