5
on the types of foods you are cooking.
Refer to the Cooking Function Guidelines
chart and Steaming chart on pages
7 and 8 for recommendations.
CLEANING & CARE
All removable parts are dishwasher safe.
1. Unplug unit and allow it to cool
completely before cleaning.
2. Never immerse grill housing in water or
other liquids.
3. To clean the housing and control panel,
simply wipe with a clean, damp cloth.
4. Wash grill plate, baking pan, lid and
steam rack with warm, soapy water
and rinse thoroughly. Or, clean in the
dishwasher.
5. Dry all parts after every use.
6.
Maintenance:
Any other servicing
should be performed by an authorized
service representative.
NOTE:
If food residue sticks to the baking
pan surface, fill pot with warm, soapy
water and allow it to soak before cleaning.
If scouring is necessary, use a nonabrasive
cleanser or liquid detergent with a nylon
pad or brush.
TIPS & HINTS
• Heat-up times may vary, based on a
number of factors. The selected
temperature, the current temperature of
the grill plate or baking pan, the contents
of the pan, and other factors can all
affect heat-up time.
• Always use nonstick utensils.
Metal utensils may damage the
nonstick coating.
BROWN/SAUTÉ TIPS
• Use the baking pan to brown and sauté.
Brown/Sauté as you would in a skillet or
sauté pan on the stove – from quickly
sautéed skillet dishes to the first step in
many braised or slow-cooked dishes.
• For even browning, it is important not to
crowd the pan. Foods should be cooked
in an even layer on the bottom of the
pan, so it is good to cook foods in
batches when necessary.
• Many recipes call for browning and
sautéing foods before slow cooking.
Some items produce more grease and
fat than is desirable in the finished dish.
To remove the excess grease, using pot
holders, very carefully remove the baking
pan from the base and pour out the
grease from the corner of the baking
pan. Return the baking pan to the base
and finish cooking the dish as desired.
• When browning meats, any brown bits
that are left in the bottom of the pan can
be used to flavor the dish. Simply add a
small amount of liquid (like wine or broth)
to the pan and scrape up the browned
bits with a wooden spoon – leave them
in pan. Incorporate into the dish or
sauce.
SLOW-COOKING TIPS
• Slow cook as you would in the oven.
Cook tougher cuts of meat until tender,
usually about 3 to 4 hours.
• Slow cooking is perfect for foods that
require long, slow simmering, such as
stews, and dried beans.
• Slow cooking is ideal for tougher and
less expensive cuts of meat like shoulder
and pot roast.
• We encourage browning foods before
slow cooking, as it adds much depth
and flavor to the finished dish. However,
if time is short, this step can be skipped
and all ingredients can be added to your
baking pan to slow cook.
• Ground meats should always be
browned before slow cooking.
• For best cooking results, fill baking pan
at least one-quarter full, but not more
than three-quarters full.
• “Crisp-tender” vegetables should be
added during the last 30 minutes of
cooking time to prevent overcooking.
Fresh herbs should be stirred into dishes
immediately before serving.
• We do not recommend removing the
lid when slow cooking, as heat will
