STEAMING INSTRUCTIONS
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpots) having perforated baskets that are elevated above the water level. Be certain your stockpot has a vented lid for steaming.
WARNING 
•Use an insulated mitt when lifting stockpot lid when steaming. Steam escaping through the lid vent under pressure is invisible and can cause severe burns. Use extreme caution when removing stockpot lid when steaming or boiling.
•Do not allow water to evaporate completely during steaming. The bottom of aluminum stockpots will quickly warp and melt if all water evaporates; even under a low flame. If steaming for a long period of time you will need to occasionally add water to the stockpot.
1.Follow instructions to properly assemble and position the cooker. Perform gas leak test, and water level determination.
2.Arrange food in the perforated basket.
3.Heat up time for 2 to 3 inches of water will be very fast.
4.Once boiling is achieved, reduce cooker flame by turning regulator valve as directed.
5.Using an insulated mitt, carefully lower food basket into the cooking vessel, then cover with lid. (Be certain food is not touching the water.)
6.Leave the cooker flame set low during cooking to maintain a steady boil.
Hint: Cooked seafood turns from translucent to opaque when done.
7.When steaming is done, turn off gas to the cooker. Wearing an insulated mitt, carefully lift the lid and remove food basket from the cooking vessel.
FRYING INSTRUCTIONS (Read pages 24 - 25 about Cooking Oil)
WARNING 
This cooker does not have automatic thermostat controls so must be attended and monitored at all times during use. When cooking with oil/grease, a thermometer must be used to monitor temperature. Oil/grease heated above 400˚F (200˚C) will ignite and catch fire causing property damage, personal injury or death.
NOTE: Optimum frying temperature range is 325˚F to 350˚F (163˚C to 177˚C).
1.Follow instructions to properly assemble and position the cooker. Perform gas leak and thermometer test, and oil level determination.
2.After making certain food product is thawed and towel dried, add food product into the empty basket.
CAUTION 
Before lighting cooker, always have all food product prepared and ready for frying. This will reduce future distractions and better enable proper monitoring of thermometer and heating oil.
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