Meat And Poultry; Care And Maintenace; Cleaning; Descaling The Water Basin - SmartKitchen 27671 Mode D'emploi

MEAT AND POULTRY

1. Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the gentle
heat only choose tender, lean cuts of meat and trim off all fat. Meat suitable for grilling is ideal for
steaming.
2. Serve steaming meat and poultry with flavorsome sauces or marinade before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer to check that the center is
cooked and juices run clear.
4. Sausage must be completely cooked before steaming.
5. Use fresh herbs while steaming to add flavor.
TYPE VEGETABLE
Chicken
Pork
Beef

CARE AND MAINTENACE

CLEANING

1. Never immerse the base, cord or plug in water.
2. Unplug at the wall socket and leave the appliance to cool completely before cleaning.
3. Do not clean any part of the unit with abrasive cleaners e.g. scouring powders, steel wool or bleach.
4. Do not clean clear plastic bowls and baskets with abrasive side of a sponge or pad.
5. We recommend washing the lid, rice container, baskets in hot water and dishwashing liquid.
6. Alternatively, all those parts can be cleaned in a dishwasher in the upper basket on the light cycle.
However, continual cleaning in a dishwasher may result in a slight loss of exterior gloss and dulling.
7. Empty the water basin and change the water after each use.
8. Do not immerse the base in water. Fill the water basin with warm, soapy water and wipe with a
cloth. Rinse thoroughly.
9. Wipe the base with a damp cloth.
10. Clean the unit on a regular basis.

DESCALING THE WATER BASIN

After 2-3 months of consistent usage, chemical deposits may build up in the water basin and heating
element. This is a normal process and the build-up will depend on the degree of water hardness in our
area. It is essential the appliance is unambiguous regularly to maintain steam production and extend the
lie of the unit.
WEIGHT/MEASUREMENT
150g
300g
200g
150g
15
TIME TO COOK (MINUTES)
12-15
30-35
5-10
8-10