Owner`s manual

20
STEAMING INSTRUCTIONS
Typically 2 to 3 inches of water is used for steaming food products. Use cooking vessel (stockpot) having
perforated basket that is elevated above the water level. Be certain your stockpot has a vented lid for
steaming.
1. Follow instructions to properly assemble and position the cooker. Perform gas leak test, and water
level determination.
2. Arrange food in the perforated basket.
3. Heat up time for 2 to 3 inches of water will be very fast.
4. Once boiling is achieved, reduce cooker flame by turning regulator valve as directed.
5. Using an insulated mitt, carefully lower food basket into the cooking vessel, then cover with lid.
(Be certain food is not touching the water.)
6. Leave the cooker flame set low during cooking to maintain a steady boil.
Hint: Cooked seafood turns from translucent to opaque when done.
7. When steaming is done, turn off gas to the cooker. Wearing an insulated mitt, carefully lift the lid
and remove food basket from the cooking vessel.
WARNING
• Use an insulated mitt when lifting stockpot lid when steaming. Steam escaping through the lid vent
under pressure is invisible and can cause severe burns. Use extreme caution when removing
stockpot lid when steaming or boiling.
• Do not allow water to evaporate completely during steaming. The bottom of aluminum stockpots
will quickly warp and melt if all water evaporates; even under a low flame. If steaming for a long
period of time you will need to occasionally add water to the stockpot.