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CARE AND CLEANING
1. Unplug unit from outlet and allow unit to cool completely before cleaning.
Make sure that the Drip Tray and Base are cool as these are the parts closest
to the Heating Element.
2. Empty the Drip Tray and Base/Water Reservoir.
3. Wash the Cover, Steaming Bowls and Partitions, Drip Tray and Rice Bowl in
warm soapy water or on the top rack of the dishwasher or with a soft cloth
and mild dishwashing liquid. Rinse with clear water.
IMPORTANT: NEVER IMMERSE THE BASE/WATER RESERVOIR IN WATER
OR ANY OTHER LIQUID. NEVER USE ABRASIVE CLEANSERS.
4. For compact storage, place the Rice Bowl inside the small Steaming Bowl
then stack the large, medium and small Steaming Bowls inside one another.
Place the Separator Rings and Cover on top of the stack.
RECIPES
Oriental Chicken and Vegetables
3/4 lb. (340 g) boneless, skinless chicken breasts,
cut into 1-inch (2.5 cm) pieces
1/3 cup (85 ml) sweet-and-sour sauce
3 green onions, cut into 1-inch (2.5 cm) pieces
1 medium green pepper,
cut into 1-inch (2.5 cm) pieces
4 oz. (112 g) fresh Chinese pea pods
2 cups ( 500 ml) bean sprouts
1/4 cup (60 ml) sweet-and-sour sauce
2 tbsp. (30 ml) sesame seeds, toasted*
Stir chicken and 1/3 cup (85 ml) sweet-and-sour sauce in a bowl until evenly
mixed. Cover and refrigerate 30 minutes.
Drain chicken; arrange in single layer in Steaming Bowl. Top with onions,
pepper and pea pods. Cover and steam 14 minutes or until chicken
is no longer pink in center.
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup (60 ml)
sweet-and-sour sauce, until evenly coated. Sprinkle with sesame seeds.
Makes 4 servings.
*T
o toast sesame seeds, heat in ungreased skillet over medium heat about
2 minutes. Stir occasionally, until golden brown.
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SAL7-562 Booklet Toastess Silhouette Steamer & Rice Cooker TVS-347_EN VF.qxd 05/07/07 16:13 Page 11