CLEANING AND CARE
Make sure you turn off and unplug the unit before cleaning it. Always wait until the unit
cools down completely.
Thoroughly wash the glass bowl, plastic base, extender ring,
cooking racks and tongs in hot soapy water and allow to dry completely. You may also
place the glass bowl and cooking racks into the dishwasher.
WARNING: Do not immerse the lid with control knobs, cord, or plug in water or any
other liquid. Do not use abrasive cleansers. Do not place glass lid into the dishwasher.
Once unplugged from the power outlet, the surface of the glass lid can be carefully
wiped clean using a damp cloth or sponge. All parts must be dry before next use.
When storing the unit, always make sure ALL parts are DRY, to avoid any moisture
collecting in the lid.
SELF CLEANING OF GLASS BOWL
If the food particles seem to be stuck to the bottom and/or sides of the glass bowl, you
can perform a self cleaning.
1. Pour approximately 1 to 2 inches of water into the glass bowl, add a small amount of
mild dishwashing liquid.
2. Place lid on and plug into the electrical outlet.
3. Set temperature control to WASH setting, set timer to 10 minutes.
4. Once the timer goes off, carefully open the lid and wait for the glass bowl to cool
down before emptying the liquid inside.
5. Rinse the glass bowl in clean warm water to remove the soap residue.
17
HELPFUL TIPS
Medium Rare Beef, Lamb or Veal
Fish and Shellfish
Medium Beef, Lamb or Veal
Ground Beef or Ground Pork
Pork
Ground Chicken or Ground Turkey
Well Done Beef, Lamb, Pork or Veal
Chicken Breast
Chicken Thighs or Wings
145ºF
145ºF
160ºF
160ºF
160ºF
165ºF
170ºF
170ºF
180ºF
Internal Food Temperatures Guide
When cooking poultry, always cook to the internal temperature of 170-180ºF. Another sign
for cooked poultry is when the juices run clear.
Fish is done when it looks opaque and flakes easily with a fork. Shellfish such as shrimp,
crab, or lobster will turn reddish pink on the outside and opaque on the inside.
You may also refer to the markings on your meat thermometer.
This is a list of the internal
temperatures that different
foods must reach to kill
bacteria.
These are
NOT the
temperatures to use
to cook the food.
INTERNAL FOOD TEMPERATURES GUIDE
18
(20 pages)
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