Instructions / Assembly

6
DO NOT RETURN TO RETAILER for assembly assistance, missing or damaged parts. Please contact MASTERBUILT customer service at 1-800-489-1581 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.
STOP
Parts List | Lista De Partes
1
2
5
6
3
4
NO. QTY./CANT. DESCRIPTION DESCRIPCIÓN
1 1 Outer Shell Carcasa exterior
2 1 Lid Tapa
3 1 Basket Cesto
4 1 Inner Pot Olla interna
5 4 Inner Pot Supports Soportes de la olla interna
6 1 Control Panel with Element Panel de control con elemento
7 2 Basket Handle Asa del cesto
8 1 Breakaway Power Cord Cable de alimentación de retención
1 Insulated Food Gloves
(MB23015118)
Guantes de alimentos aislados
(MB23015118)
1 Pocket thermometer
(MB23015118)
Termómetro de bolsillo
(MB23015118)
7
7
8
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- 489-1581 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.
PARE
27
Steamed Chicken Breasts and Vegetables
• 2 (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) • 1 lb. pre-cooked smoked sausage (1/2 to 1 inch thick slices) • 4-6 ears of corn, cut into 2-3 inch pieces • 1 bag of crab boil mix • 1 lb. of whole new potatoes
Ready. Set. Craft your Masterpiece.
1. Fill inner pot with water to MAX fi ll line (approximately 1.5 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 and mustard and chill 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 3 or 4 pieces at a time for 4 to 5 minutes or until golden. 8. Remove from hot oil and drain on paper towels.