5
cooking, and may wish to do so
depending 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.
