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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity. Print only
what is inside the frame.
8 USK DG 33761 - 111026
Assembly page 8/32
Fax +1 305 430 9692
• Check the food to make sure it is cooked thoroughly. If not,
replace the steam bowls and reset the control knob. Check the
water level to make sure it is not empty.
Note: The water in the product is heated to 212°F (100°C). Use
extreme caution while steaming food, removing food, or when you
may come into contact with the water or the steam. Do not touch
the heating element.
Note: it is possible to refill the water tank during the cooking, using a
water bottle and adding water through the sides of the drip tray.
• Once cooking is complete, unplug the steamer, and carefully
remove the steam bowls and lid.
Note: the appliance stops automatically once all the water has run
out.
COOKING GUIDE
• When cooking rice, we advise you to cover it with hot water in
order to accelerate the cooking process (fast cooking). 1 cup of
uncooked rice will make 2 cups of cooked rice.
• It is possible to cook food with very different cooking times but this
needs frequent operations to take away the food that will be
ready. To avoid this, it is recommended to prepare food with
similar cooking time.
• Frozen food does not need to be defrosted, but its cooking time
will be longer.
• Fruits and Vegetables
o Cut thick stems off cabbage, broccoli, or cauliflower.
o Use the minimum time necessary for leafy greens.
Overcooking will result in color and taste degradation.
o Stir contents halfway through cooking time.
• Meat/Poultry
o Always use bottom tier when cooking meat and poultry. Use
tender, lean cuts of meat and poultry.
o Trim off as much fat as possible before steaming.
o Thoroughly cook all meat before serving. Pierce with a knife or
fork to ensure that the center is cooked and that juices run