Copies of the I/B. Please reproduce them without any changes except under special instruction from Team International USA. The pages must be reproduced and folded in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm height). When folding, make sure you keep the good numbering when you turn the pages of the I/B. Don’t change
Fax +1 305 430 9692 the page numbering. Keep the language integrity. Print only what is inside the frame.
•Check the food to make sure it is cooked thoroughly. If not, replace the steam bowls and reset the control knob. Check the water level to make sure it is not empty.
Note: The water in the product is heated to 212°F (100°C). Use extreme caution while steaming food, removing food, or when you may come into contact with the water or the steam. Do not touch the heating element.
Note: it is possible to refill the water tank during the cooking, using a water bottle and adding water through the sides of the drip tray.
•Once cooking is complete, unplug the steamer, and carefully remove the steam bowls and lid.
Note: the appliance stops automatically once all the water has run out.
COOKING GUIDE
•When cooking rice, we advise you to cover it with hot water in order to accelerate the cooking process (fast cooking). 1 cup of uncooked rice will make 2 cups of cooked rice.
•It is possible to cook food with very different cooking times but this needs frequent operations to take away the food that will be ready. To avoid this, it is recommended to prepare food with similar cooking time.
•Frozen food does not need to be defrosted, but its cooking time will be longer.
•Fruits and Vegetables
O Cut thick stems off cabbage, broccoli, or cauliflower. O Use the minimum time necessary for leafy greens.
Overcooking will result in color and taste degradation. O Stir contents halfway through cooking time.
•Meat/Poultry
OAlways use bottom tier when cooking meat and poultry. Use tender, lean cuts of meat and poultry.
OTrim off as much fat as possible before steaming.
OThoroughly cook all meat before serving. Pierce with a knife or fork to ensure that the center is cooked and that juices run
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