Use and Care Manual

30 Steamed Chicken Breasts and Vegetables
• 3 (12 oz.) whole chicken breasts, split and boned • 1 tsp salt • 1 tsp dried tarragon leaves, crushed • 1 cup cold water • 2 large carrots, peeled and sliced • 6 new potatoes, washed and unpeeled, sliced 1/2 inch thick • 3 zucchini, washed and unpeeled, sliced • 1 bay leaf, crumbled • 2 tbsp chopped parsley
1. Rinse chicken breasts under cold running water and pat dry. 2. On a sheet of waxed paper, combine salt and tarragon. 3. Sprinkle chicken breast halves on both sides using 1/4 tsp of tarragon mixture on each breast half.
Reserve remaining mixture for later use.
4. Layer chicken breasts skin side up in basket. 5. Layer with carrots, potatoes, zucchini and bay leaf in that order. 6. Sprinkle with remaining tarragon mixture. 7. Turn dial to 375°F (191°C) to bring to a boil. 8. Lower the temperature and steam covered for 35-40 minutes or until chicken and vegetables are
tender. Remove from heat.
9. Arrange chicken breasts and vegetables on a platter.
Low Country Boil
• 2 lbs. shrimp, 21-25 count (recommend split and deveined) • 2 lbs. pre-cooked smoked sausage (1/2 to 1 inch thick slices) • 8-12 ears of corn, cut into 2-3 inch pieces • 2 bags of crab boil mix • 2 lbs. of whole new potatoes
Ready. Set. Craft your Masterpiece.
1. Fill inner pot with water to MAX fi ll line (approximately 2 gallons) 2. Turn dial to 375°F (191°C). Add crab boil mix and bring to a boil. (Note: If using a crab boil bag, place
bag inside basket.) Allow water to boil for 15 minutes.
3. Add potatoes fi rst, boil for 12 minutes. 4. Add corn and boil for 9 minutes. 5. Add sausage and boil for 9 minutes. 6. Add shrimp and boil for an additional 3-5 minutes. Remove and serve.
Fried Catfi sh
• 4 lbs. fresh or frozen catfi sh fi llets, thinly sliced • 1/2 cup prepared mustard • Oil for frying • 1-1/2 cups cornmeal • 3 tbsp of your favorite Cajun seasoning
1. Thaw fi sh if frozen. 2. Rinse fi sh and pat dry with paper towels. 3. Cut fi sh into 2 inch pieces. 4. Combine fi sh, mustard, and chill then let sit for 15 minutes. 5. Pre-heat oil to 375°F (191°C). 6. Combine cornmeal and your favorite Cajun seasoning. Stir well with a whisk. Evenly coat all sides of
catfi sh with cornmeal mixture.
7. Fry 6 or 8 pieces at a time for 4 to 5 minutes or until golden. 8. Remove from hot oil and drain on paper towels.
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Assembly | Ensamblaje
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Insert inner pot (4) into outer shell (1). Insert inner pot at an angle to fi t valve into side opening of outer shell. Inserte la olla interna (4) en la carcasa exterior (1). Inserte la olla interna en ángulo para que quepa la válvula en la abertura lateral de la carcasa exterior.
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Clean appliance prior to use. See CLEANING AND STORAGE on page 13. Limpie el artefacto antes de su uso. Consulte LIMPIEZA Y ALMACENAMIENTO en la página 16. To remove lid (2), push tabs together on outer shell (1) and pull lid up. Continue with assembly steps after cleaning. Para retirar la tapa (2), presione las lengüetas juntas en la carcasa exterior (1) y tire de la tapa hacia arriba. Siga con los pasos de ensamblaje luego de la limpieza.
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MOUNTING BRACKET
ABRAZADERA DE
MONTAJE
TABS
LENGÜETAS