Instructions / Assembly

6 Parts List | Lista De Partes
DO NOT RETURN TO RETAILER for assembly assistance, missing or damaged parts. Please contact MASTERBUILT customer service at 1-800-215-7204 or support.masterbuilt.com. Please have the model number and serial number available. These numbers are located on the silver rating label on the back of the appliance.
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NO. QTY./CANT. DESCRIPTION DESCRIPCIÓN
1 1 Outer Shell Carcasa exterior
2 1 Lid Tapa
3 1 Basket Cesto
4 1 Inner Pot w/Valve Olla interna con válvula
5 5 Inner Pot Supports Soportes de la olla interna
6 1 Double Lifting Hook Gancho de elevación doble
7 1 Control Panel w/Element Panel de control con elemento
8 1 Safety Cap and Seal Tapa de seguridad y sello
9 1 Valve Spout
Pico de la válvula
10 1 Breakaway Power Cord
Cable de alimentación de retención
1 Insulated Food Gloves (
MB23012618)
Guantes de alimentos aislados
(
MB23012618)
1 Pocket thermometer (
MB23012618)
Termómetro de bolsillo
(
MB23012618)
1 Injector (
MB23012618)
Inyector
(
MB23012618)
NO REGRESE AL MINORISTA para solicitar asistencia en el ensamblaje del artefacto, o para reclamar partes faltantes o dañadas. Contacte al Servicio al cliente de MASTERBUILT al 1-800-215-7204 o en support. masterbuilt.com. Tenga a la mano el número de modelo y el número de serie. Estos números se encuentran en la etiqueta plateada de clasifi cación en la parte posterior del artefacto.
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Master it. Masterbuilt.
See more recipes at recipes .ma sterbuilt.com.
Onion Straw Blossom
• Oil for frying • 1/2 cup sour cream • 1/4 cup chunky salsa • 2 large (12 oz. each) white or Vidalia onions • 3/4 cup all-purpose fl our • 2 tbsp Mexican chili powder • 1 tbsp garlic salt • 1 tsp black pepper • 1 cup all-purpose fl our • 1/4 cup cornstarch • 1 tsp salt • 1 (12 oz.) non-alcoholic beverage
1. Pre-heat oil to 375°F (191°C). 2. For sauce, combine sour cream and salsa in a small bowl. Refrigerate until serving. 3. To make onion fl ower, peel onions and cut 3/4 inch off the top of each onion. Trim but do not cut off
root end. Cut each onion into quarters from the top to 1/2 inch from root end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2 inch from root end. Using a sharp knife, remove some of the center petals. Carefully spread the remaining petals apart.
4. Place the 3/4 cup of fl our, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag. Add
onion and shake to coat. Shake off excess fl our mixture. Repeat with remaining onion.
5. Whisk 1 cup of fl our, cornstarch, salt, and beverage in a medium bowl until smooth. 6. Dip onions in beverage mixture, moving so onions are thoroughly coated. Drain to remove excess
coating.
7. Using a long-handled slotted spoon or wire basket, lower onions root side down into hot oil. 8. Fry for 3 to 4 minutes or until golden brown and onion is tender. Drain on wire rack. 9. Spoon sauce into center of onion and serve immediately.
Citrus Seafood Cocktail
• 12 oz. bay scallops (fresh or thawed) • 12 oz. fresh or frozen large shrimp with shells • 1 tsp fi nely shredded ruby red grapefruit peel • 1/3 cup ruby red grapefruit juice • 1/4 cup salad oil • 2 tbsp thinly sliced green onion • 2 tbsp fi nely chopped red or yellow sweet pepper • 1 tbsp white balsamic vinegar or white wine vinegar • 1 tbsp honey • 1-1/2 tsp anise seeds, crushed • 1/2 tsp ground cinnamon • 1/2 of a fresh pineapple peeled, cored, and coarsely chopped • 2 ruby red grapefruits peeled and sectioned • 2 oranges peeled and sectioned
1. Preheat fryer to 250°F (121°C) for boiling. 2. Peel and devein shrimp leaving tails intact. 3. Cook scallops for 1 to 3 minutes or until they turn opaque. Cook shrimp for 1 to 3 minutes or until
they turn pink. Do not combine yet. Drain and rinse under cold water. Drain again. Place shrimp and scallops in a plastic bag set into a deep bowl.
4. For marinade combine grapefruit peel, grapefruit juice, salad oil, green onion, sweet pepper, vinegar,
honey, anise seeds, cinnamon, and 1/2 tsp salt. Pour over seafood and seal bag. Refrigerate for 2 to 24 hours turning bag occasionally.
5. To serve, drain seafood mixture and discard marinade. Gently combine seafood, pineapple, grapefruit
sections, and orange sections. Serve in cocktail cups or glasses.
Ready. Set. Craft your Masterpiece.