Flavor Screen Tips - SmartKitchen 27671 Mode D'emploi

8. Put the bowl on the base and lid on top.

FLAVOR SCREEN TIPS

Add fresh or dried herbs to the Flavor Screen to spice up the healthy foods. Thyme, cilantro, basil,
dill, curry and tarragon are just a few herbs and spice along with garlic, caraway or horseradish
that enhance flavor with no need to add salt. When using the Flavor Screen.
A. Try the suggested flavoring listed in the steaming Guide or use your favorite herbs to
create new combinations.
B. Flavor suggestions are for 1/2 to 3 teaspoons of dried herbs or spices. If using fresh herbs,
chop leaves and triple the amount.
C. To prevent small herbs or ground spices from falling through the Flavor Screen, rinse or
wet the screen before adding seasoning.
9. Plug into wall outlet, set timer (See HOW TO SET THE TIMER) for the recommended time, steaming
will begin within 30 seconds.
WARNING: Do not touch the base, steaming bowls, or lid during use, as they get very hot.
10. When steaming is complete, the timer will give a beep.
WARNING: To prevent burns, use a mitt when removing the lid or steaming bowls, as hot
steam will escape. Remove the lid slowly with the inside of the lid pointing away from you
and let steam escape gradually. Hold the lid over unit to allow the condensation to drain
into the steamer. Do not reach into the unit while steaming. If you need to check on the
cooking progress or to stir, use a utensil with a long handle.
11. In order to prevent food from being overcooked, remove the steaming bowl immediately using
a mitt, and place it on a plate or on the revered lid. Also, you can use the handle to remove the
steaming bowl.
12. When you have finished using the appliance, unplug from the wall socket and leave to cool
completely before removing the drip tray and storing.
WARNING: Use caution when removing the drip tray, while other parts of the unit may be
cool, the water in the water basin and the drip may still be very hot.
Do not operate the appliance without steaming bowl and lid in place.
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