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7
Care and Cleaning
This appliance contains no user-serviceable parts. Refer service to qualified service
personnel.
IMPORTANT:
Unplug the unit and allow to cool completely before cleaning.
CLEANING
Steaming Basket, 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 non-abrasive plastic brush or mesh scouring pad
to clean the interior. Rinse thoroughly with clean, warm water. Do not immerse base
in water.
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 to the Max level (on the water window) with white vinegar.
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.
STORING YOUR UNIT
Unplug unit from wall outlet and let it cool completely before removing the drip dray
for storage.
Food
Amount
Suggested Time
Seasoning
Squash, Zucchini or
1
1
⁄
2
lbs. cut into
basil and/or
16 to 18 minutes
Yellow squash
1-inch chunks
garlic
Sweet potatoes
1
1
⁄
2
lbs., cut into
ginger or
28 to 30 minutes
1
1
⁄
2
- inch chunks
whole cloves
FROZEN VEGETABLES
Frozen peas
1 lb.
thyme and/or
10 to 12 minutes
rosemary
Frozen mixed
1 lb.
garlic or
14 to 16 minutes
vegetables
oregano
REHEATING
Reheat baked dish
Cold baked lasagna
20 to 22 minutes
or frozen entree
4 x 4-inch piece;
cooked frozen entree
POULTRY
Boneless chicken
1
1
⁄
2
lb.
fresh sage
35 minutes
breasts
or thyme
MEAT
Hot dogs
1 lb. package
15 to 17 minutes
FISH
Fish Fillets
Salmon - 3
dill and/or
14 to 16 minutes
fillets about 1 lb.
garlic
Tilapia - 3 fillets
chervil and
12 to 14 minutes
about 1
1
⁄
2
lbs.
dill
Salmon steaks
2 steaks, total
dill and
22 to 24 minutes
weight 1
1
⁄
4
lbs.
garlic
Crab
King crab legs,
lemon slices
25 minutes
about 1 lb.
Snow crab clusters,
lemon and
18 to 20 minutes
about 1
1
⁄
2
lbs.
marjoram
Clams
2 dozen little
lemon and/or
15 minutes
neck clams
garlic
Lobster tails
3 tails, about
lemon slices
20 to 22 minutes
1
1
⁄
2
lbs.
or wedges
Shrimp
1
1
⁄
2
lbs. shelled
lemon and
20 to 22 minutes
and deveined,
garlic
about 1
1
⁄
4
lbs.
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