SPIGOT
1. Draining: Handle straight up
2. Closed: Handle in 10:00 position
3. Short Release: Handle down
INTERIOR POT
1. Max. Fill
2. Steam Fill
3. Min. Fill
Within the pot are three measurement lines: Max. Fill, Steam Fill and Min. Fill.
Note: Do not operate the pot dry as this may damage the heating element.
STEAMING & DIFFUSER RACK
The steaming & diffuser rack featured below can be used to steam a variety of foods,
such as vegetables, meat and seafood (see recipe guide).
For jar processing, place the steaming & diffuser rack on top of the jars. The rack
adds heat efficiency, diffuses the boiling water evenly within the pot and mitigates
splattering water.
The handle folds down flat or can be removed for easy storage.
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WATER LEVEL
PURPOSE
RISK
Max. Fill
Limit to which liquid
can be filled
Overfilling may result
in boil over
Steam Fill
Desired level of water
needed to steam
Excessive water may result in
immersion of food in water
Min. Fill
Lowest level of
liquid required
Underfilling may result in
complete water evaporation
before desired process time and
damage to the heater
Steaming &
Diffuser Rack
Placement
On Pot Ridge
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