Sinbo SFS 5708 Manual De Instrucciones página 14

Squash
Turnips
All frozen Vegetables
MEAT AND POULTRY
1. Steaming has the advantage of allowing all the fat to drip away during cooking. Due to the
gentle heat only choose tender, lean cuts of meat and trim off all fat. Meat suitable for grilling
is ideal for steaming.
2. Serve steaming meat and poultry with flavorsome sauces or marinade before steaming.
3. Thoroughly cook all foods before serving. Pierce with a knife or skewer to check that the
center is cooked and juices run clear.
4. Sausage must be completely cooked before steaming.
5. Use fresh herbs while steaming to add flavor.
TYPE VEGETABLE
Chicken
Pork
Beef
CARE AND MAINTENACE
CLEANING
1. Never immerse the base, cord or plug in water.
2. Unplug at the wall socket and leave the appliance to cool completely before cleaning.
3. Do not clean any part of the unit with abrasive cleaners e.g. scouring powders, steel wool or
bleach.
4. Do not clean clear plastic bowls and baskets with abrasive side of a sponge or pad.
5. We recommend washing the lid, rice container, baskets in hot water and dishwashing liquid.
6. Alternatively, all those parts can be cleaned in a dishwasher in the upper basket on the light
cycle. However, continual cleaning in a dishwasher may result in a slight loss of exterior gloss
and dulling.
7. Empty the water basin and change the water after each use.
8. Do not immerse the base in water. Fill the water basin with warm, soapy water and wipe with
a cloth. Rinse thoroughly.
9. Wipe the base with a damp cloth.
10. Clean the unit on a regular basis.
DESCALING THE WATER BASIN
After 2-3 months of consistent usage, chemical deposits may build up in the water basin and
heating element. This is a normal process and the build-up will depend on the degree of water
hardness in our area. It is essential the appliance is unambiguous regularly to maintain steam
production and extend the lie of the unit.
1. Fill the water basin to the MAX level with white vinegar (not brown vinegar).
IMPORTANT: Do not use any other chemical or commercial declare.
500g
500g
500g
WEIGHT/MEASUREMENT
150g
12-15
200g
150g
- 13 -
15
20
25-30
TIME TO COOK (Minutes)
300g
30-35
5-10
8-10