15
GB/IE/NI
Wash the lid
3
, rice tray
4
, containers
6
/
8
and dividing plates
5
/
7
in warm water
and washing-up liquid.
Pull the filter
16
and steam diffuser
17
out
and clean in warm water and washing-up
liquid. Replace them after cleaning.
To clean the main unit
12
use a dry, lint-free cloth.
Clean your product after each use.
Note:
Please note that none of the included
parts is suitable for dishwashers.
Descaling
The product is required to be descaled regu-
larly to maintain optimum steam and extend
the life of the product. After every 15 hours of
steaming usage, the descale icon
24
will ap-
pears to remind you to descale the product.
Fill the water tank
10
with at least 650
ml of
white vinegar but should not more than the
MAX mark
15
. (Not brown vinegar)
IMPORTANT:
Do not use any other chemi-
cal or commercial descale agent.
Correctly position the drip tray
9
, container
6
/
8
and lid
3
, onto the water tank
10
before connecting to the mains power socket.
Set the timer
20
/
22
for 25 minutes for both
compartments and press start/pause button
27
.
If the white vinegar solution
begins to boil over the edge of the main unit
12
, switch off the timer and pull the mains
plug. Reduce the quantity of white vinegar
slightly. Do not try to move the product whilst
the vinegar is still hot.
When the steaming completed, unplug the
product from the mains power socket and
wait for being cooled completely before
pouring out vinegar.
Rinse the water tank
10
several times with
clean water.
Fill the water tank
10
to the MAX mark
15
with clean water. Place the drip tray
9
, bot-
tom container
8
, top container
6
and lid
3
onto the water tank
10
and then connect the
product to the mains power socket.
Switch on the product and start steaming on
any setting for 10 minutes. Switch off and
wait for being cooled completely before pour-
ing out the remaining water.
Recipes
Ratatouille
4 Servings
Ingredients:
2 Peppers (red, yellow or green)
1 Eggplant (approx. 250 g)
1 Zucchini (approx. 250 g)
250 g Tomatoes
1 Onion
2 Garlic cloves
Salt & pepper
Tabasco
Herbs de provence
100 g Tomato ketchup
2 Tbsps. Tomato puree
Directions:
Rinse and chop peppers, eggplant, zucchini, to-
matoes, onion and garlic into cubes. Mix all in-
gredients together and season with salt, pepper,
tabasco, ketchup and tomato puree and herbs de
Provence. Cover the bottom of bottom container
8
with a cling wrap and place the mixed ingredients
on top of the cling wrap. Choose the vegetable
program
36
and steam for approx. 12 minutes.
Side dish: Rice
Also great as a side for meat dishes or (cold) to
accompany a buffet.