14
15
• MEAT AND POULTRY
1. The steamer offers the advantage of draining all the fat. Thus, using the most tender
meat portions and trimming their fat is preferable.
2. No not hesitate to add aromatic herbs when cooking poultry.
3. Before serving any meat, check that it is properly cooked. Prick it or cut a piece of
meat to verify cooking level.
Meats
Type
Weight / Pieces
Cooking Time
Poultry
Fillet without bones
250grams
450grams
13-16
33-37
Pork
Fillet, spare rib, chops
400grams
6-12
• FISH AND SHELLFISH
Recommendation:
1. The fish is cooked when it is no longer dark in color and the fork crumbles it easily.
2. Frozen fish may be steamed without being thawed if it is separated prior to cooking
and if cooking time is extended.
Food
Type
Weight / pieces
Cooking Time
Shellfish
Fresh
250 / 400 grams
10 -11
Shrimp
Fresh
425 grams
7
Mussels
Fresh
450
10 -12
Crawfish (Queue)
Frozen
2 pieces of 400 grams
23 -23
Fish Fillets
Frozen
Fresh
250Grams
250Grams
11 -13
7 -9
• RICE
Food
Type
Amount / Water
Cooking Time
Rice
White
200G / 300Ml
38-42
CLEANING AND MAINTENANCE
1. Never submerge the base, the supply cable or its plug in water.
2. Unplug the plug from the mains and let the device cool down completely before
cleaning it.
3. Do not clean any element of the device with abrasive agents, such as scouring powder,
abrasive pads, or others.
4. Never clean the transparent plastic steaming trays with the abrasive side of a sponge
or pad.
5. We recommend cleaning the steaming trays and lid with warm water and dishwashing
liquid. Rinse and dry thoroughly.
6. Another possibility is cleaning the elements in the upper part of the dishwasher, in a
short cycle. However, systematic cleaning of the parts in the dishwasher may entail a
slight loss of the external shine and tarnishing.
7. Empty the tank and replace the water after each use.
8. Do not submerge the base in water. Fill the tank with warm soapy water and scrub it
with a washcloth. Rinse thoroughly.
9. Rub the base with a damp cloth.
10. Clean the device regularly.
DESCALING OF THE WATER TANK
After 2 or 3 months of constant use, chemical deposits may accumulate in the water
tank and on the heating conductor. This is a normal phenomenon, and the amount of
limestone that is accumulated will depend on your region's water hardness. Thus, it is
essential for you to regularly descale the device in order to maintain an optimum steam
level production and lengthen product life.
1. Fill the water tank up to the maximum level adding a bit of white vinegar (not wine
vinegar).
IMPORTANT: Do not use a different chemical or commercial descaling product.
2. Connect the device to the mains. The drip tray, the steaming trays, and the lid must
be in their correct position during this procedure.
3. Adjust the program to manual and select 25 minutes and then start the steam produc-
tion.
WARNING: If during boiling the vinegar overflows the base, disconnect the device and
reset the program to zero. Slightly reduce the amount of vinegar.
If the alarm goes off, disconnect the device from the mains and let it cool off completely
before removing the vinegar.
Rinse the water tank several times with cold water.
