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UsethesteamervesselwiththeSteamCookfeatureorBoil&
Simmerfeaturetosteamorsimmercookfoods.See"Steam
Cook"and/or"Boil&Simmer"sections.
Theshortconvectionrackisdesignedtobeusedwiththe
convectionelementandfanfortrueconvectioncooking.See
"Convection-Bake"and"Convection-Roast"sections.Place
theconvectionrackontheturntable,andpositiondishwithfood
ontherack.Iffoodisplaceddirectlyontherack,theSizzlePan
maybeplacedundertheracktocatchdrippings.See
"AssistanceorService"toorderreplacementparts.See"General
Cleaning"forcleaninginstructions.
Rack and Pan Configurations
Sizzle Pan Feature Grill Feature
A B A B
Roast Feature Bake Feature
A B D
A D
A. Turntable
B. Sizzle Pan
C. Grill rack (tall)
D. Convection rack (short)
E. Cookie sheet (not provided)
A
B
c,
A. Lid
B.Insert
C. Base
• The steamer vessel will become hot. Always use oven mitts
or pot holders when handling.
• Do not use in a conventional- or combination-type oven, with
"Sizzle" or "Grill" functions, any convection function or on
electric or gas burners.
• To avoid scratching, use plastic utensils.
• Do not overfill. Using 1V4cup (300 mL) of water in base is
recommended.
Lid: Always use when cooking. Place directly over the insert and
base or just the base.
Insert: Use when steam cooking to keep foods such as fish and
vegetables out of water. Place insert with food directly over base.
Do not use when simmering.
Base: For steam cooking, place water in base. For simmering
foods such as rice, potatoes, pasta and vegetables, place food
and water/liquid in base.
See "General Cleaning" section for cleaning instructions.
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