4
Grounded 3-Conductor Plug
This appliance is equipped with a grounded-type 3-wire cord (3-
prong plug).
This plug will only fit into an electrical outlet made for a 3-prong
plug.
This is a safety feature. If the plug should fail to fit the outlet,
contact an electrician to replace the obsolete outlet. Do not
attempt to defeat this safety feature.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk result-
ing from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
Plasticizer Warning
CAUTION: To prevent Plasticizers from migrating from the finish
of the countertop or tabletop or other furniture, place
NON-PLASTIC coasters or placemats between the appliance
and the finish of the countertop or tabletop. Failure to do so may
cause the finish to darken, permanent blemishes may occur or
stains can appear.
Electric Power
If the electrical circuit is overloaded with other appliances, your
appliance may not operate properly. It should be operated on a
separate electrical circuit from other appliances.
39
Classic Egg Salad with Dill
Serves 4
6 large hard boiled eggs, peeled and dices into 3/8 inch cubes
1
⁄
4
cup fat-free mayonnaise
2 tablespoons minced red onion
3 tablespoons chopped fresh dill
1 finely chopped celery rib
3 to 6 Claussen® chopped dill hamburger pickle slices
1 tablespoon ground mustard
1 clove garlic, minced
1
⁄
2
teaspoon salt
red pepper flakes to taste
I Can’t Believe It’s Not Butter®
8 slices whole wheat bread
1. Hard boil the eggs and peel (See the Egg Steaming Chart in
the STEAMING CHARTS section of this Owner’s Manual for
suggested cooking times). Cool in the refrigerator.
2. Combine the mayonnaise, red onion, dill, celery, pickles,
mustard, garlic, salt, and pepper in large mixing bowl. Add
additional seasoning after tasting.
3. Butter the bread and divide the egg salad between four slices
of bread, and top with the other slices.
Marinades
Blend all ingredients together. Use to tenderize and add flavor to
poultry, fish, and pork before steaming. To marinate, coat food
with the mixture and refrigerate for at least 30 minutes (but not
longer than 1 hour).
Marinates 1 to 1
1
⁄
2
pounds of food, depending on personal taste.
Curry Yogurt
Marinade
Lemon Oriental Marinade
Use with poultry or pork
Use with poultry or fish
1
⁄
4
cup plain non-fat yogurt
1
⁄
4
cup lemon juice
2 tablespoons lemon juice
1 tablespoon low-sodium
1 tablespoon vegetable oil
soy sauce
2 cloves garlic, minced
1 tablespoon vegetable oil
1
⁄
2
teaspoon curry powder
1
⁄
4
cup minced onion
1
⁄
8
teaspoon crushed red pepper
1
⁄
4
teaspoon ground ginger
1
⁄
8
teaspoon crushed
red pepper
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