Black & Decker HS1776, HS2000 User Manual

Flavor Scenter Steamer

™

Food/Rice Cooker (English, see page 2) Vaporizadora/arrocera (Español, consulte la página 10) Étuveuse (Français, à la page 20)

SAVE THIS USE AND CARE BOOK

LEASE ESTE INSTRUCTIVO ANTES DE USAR EL PRODUCTO

CONSERVER CE GUIDE D’ENTRETIEN ET D’UTILISATION

MODELS/MODELOS/MODÈLES HS1776/HS2000

U.S.A./CANADA 1-800-231-9786 MEXICO 9-1-800-50833

http://www.householdproductsinc.com

When using electrical appliances, basic safety precautions should always be followed, including the following:

■ Read all instructions.

■ Do not touch hot surfaces. Use handles or knobs. Use pot holders

when removing cover or handling hot containers to avoid steam burns.

■ To protect against a risk of electric shock, do not immerse cord, plug, or base unit in water or other liquid.

■ Close supervision is necessary when any appliance is used by or near children.

■ Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts or cleaning.

■ Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return the appliance to an authorized service center for examination, repair, or adjustment.

■ The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

■ Do not use outdoors.

■ Do not let cord hang over the edge of table or counter or touch hot

surfaces.

■ Do not place on or near a hot gas or electric burner or in a microwave or heated oven, or directly under cabinets.

■ Extreme caution must be used when moving an appliance containing hot food, water, or other hot liquids. Avoid reaching over the steamer when operating.

■ Do not use appliance for other than intended use.

■ Do not operate in the presence of explosive and/or flammable fumes.

■ Lift and open cover carefully to avoid scalding, and allow water to drip

into steamer.

■ This product is intended for household use only and not for commercial or industrial use

ELECTRICAL CORD

The cord length of this appliance was selected to reduce safety hazards that may occur with a longer cord. If more cord length is needed, an extension cord with a polarized plug may be used. It should be rated not less than 10 amperes, 120 volts, and have Underwriters Laboratories or Canadian Standards Association listing. When using a longer cord, be sure it does not drape over a working area or dangle where it could be pulled on or tripped over.

IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

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TAMPER-RESISTANT SCREW

This appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user serviceable parts inside. Repair should be done only by authorized service personnel.

POLARIZED PLUG

This appliance has a polarized plug — one blade is wider than the other. To reduce the risk of electric shock, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse it. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature by modifying the plug in any way.

COOKING IN THE STEAMING BOWL

(See Steaming Guide for suggested cooking times, techniques and water fill levels.)

1. Fill the Water Reservoir with cold tap water to the

appropriate fill line (LO or MAX FILL – see inset illustration). IMPORTANT: Do not exceed the MAX FILL line. Overfilling will prevent “Fast Steam” and increase cooking times.

NOTE: For extra flavor, you may add chicken broth or white wine to the water in the Reservoir. Beer, red wine, oil, extracts (i.e. vanilla) or fruit juices are not recommended as they may stain or harm the plastic or heater.

2. Hold the Drip Tray by the handle and place it into the

Base. (A)

3. Place herbs or spices in the Flavor Scenter

Screen for added flavor. (B) (See ”Flavor Scenter®Tips“). You may use the Drip Tray without adding herbs to the Flavor Scenter®if you prefer.

4. Place food in the Steaming Bowl and cover it so that the Cover handles line up over the Bowl handles and the tabs fit properly into the openings.

5. Put the Steaming Bowl onto the Base, plug in the cord and set the Timer for the desired cooking time, up to 75 minutes. When the time is up, a bell will ring, the cooking Light will go out, and the unit will automatically shut off. Some liquid may remain in the resevoir.

How To Use

1. Cover with Tabs

2. Steaming Bowl

3. Drip Tray with Flavor Scenter

4a.Water Reservoir 4b. Fill Marks

(inside reservoir)

5. Heater Element

6. Base

7. Timer

8. Light

9. Steaming Guide (on back of unit)

10. Rice Bowl

Cover

NOTE: If the desired cooking time is less than 15 minutes, first turn the Timer past 15 and then turn it back to the desired cooking time.

6. When cooking in the Rice Bowl, add rice, herbs, seasonings and water directly to the Bowl and fill the Water Resevoir to the appropriate line. Put the Steaming Bowl onto the Base and place the Rice Bowl with contents into the Steaming Bowl. (C)

7. Use pot holders when lifting the Steaming Bowl, Drip Tray, or Rice Bowl by its handles after steaming. Lift the cover AWAY from your face and body to avoid escaping steam.

8. The Rice Bowl can also be used for cooking vegetables or other foods with sauces, poaching chicken or fish in liquids, or reheating foods like casseroles.

NOTE: Use the Drip Tray whenever the Rice Bowl is not used. It prevents fats/juices from dripping into the water and bubbling up into the Steaming Bowl. If you like, save these juices for gravy, sauce, or soup starters.

FLAVOR SCENTER®TIPS

Add fresh or dried herbs to the Flavor Scenter®Screen to spice up healthy foods. Thyme, cilantro, basil, dill, curry, and tarragon are just a few herbs and spices along with garlic, caraway, or horseradish that enhance flavor with no need to add salt.

■ Try the suggested flavoring listed in the Steaming Guide or use your favorite herbs to create new combinations.

■ Flavor suggestions are for 1/2 to 3 (2.5 ml to 15 ml) teaspoons of dried herbs or spices. If using fresh herbs, chop leaves and triple the amount.

■ To prevent small herbs or ground spices from falling through the Flavor Scenter

Screen, rinse or wet the screen before adding seasonings.

CAUTION: Unplug and allow the Steamer to cool before washing.

■ Bowls, Cover, and Drip Tray: Immerse in hot, sudsy water. Rinse thoroughly. Dry all parts. May be washed in a dishwasher.

■ Water Reservoir: (Interior of Base) Pour hot, sudsy water into Water Reservoir. Use a non-abrasive plastic brush or mesh scouring pad to clean the interior. Rinse with clean, hot water.

■ Special Care for Heater Element: After a period of use, the Heater Element surface may discolor or become coated with minerals. When cleaning:

- Do not cover Base with any Steamer parts.

- Pour vinegar into the Base to the “MAX” fill line.

- Plug unit in and turn Timer ON for approximately 20 minutes.

- Do not allow solution to boil over or spill onto exterior surfaces.

- When bell sounds and cooking Light goes out, unplug, pour out vinegar solution, rinse with fresh water and use a non-abrasive brush to scrub the Heater Element.

■ Over time, the Drip Tray and Base interior may discolor after repeated use of herbs/spices. This is normal.

Care And Cleaning

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■ Exterior of Base: Wipe Base and cord with a damp cloth, then dry thoroughly. Never immerse Base in liquid or place in dishwasher.

NOTE: Do not use bleach, abrasive pads or abrasive cleaners to clean any part of the Steamer.

NOTE: Steaming times will vary depending on desired doneness and quantity of vegetables. You may lengthen/shorten cooking times to suit your taste. The times suggested are total cooking times, starting when the Timer is turned ON.

FRESH VEGETABLES

Weight, as specified for some vegetables in the Guide, is before they are trimmed, peeled, or cleaned. Cut pieces as evenly as possible. Steam foods until just crisp and tender for best flavor and food value.

Steaming Guide

Suggested

Flavorings for

Weight/or Water Flavor Scenter

Approx. Fresh Number Fill Line (use 1/2 -1 tsp. Time Tips and Vegetables Pieces in Base dried herbs/spices) (minutes) Comments

Artichokes, 5-6, Max garlic (1-2 cloves) 35-38

■

Trim top, tips and bottom so

Whole medium tarragon each sits flat.

dill weed

■

Pull open slightly and soak in water (10 mins.) to clean.

■

Use tongs to remove from Steaming Bowl.

Asparagus, 1 lb. (0.45 kg) Lo lemon balm 12-14

■

Cut off and discard tough

Spears (about

⁄8" bay leaves portion of spears.

⁄2" in diameter thyme

■

For thinner spears, reduce

(10 mm - 13 mm) cooking times.

Beans, 1 lb. (0.45 kg) Lo caraway seed 14-16

■

Stir after 10 mins.

– Green/Wax dill seed

■

Yield 4-1⁄2 cups (1080 ml).

cut or whole savory

16-20

■

Yield about 6 cups (1440 ml) for 1-

⁄2 lbs. (0.68 kg)

Broccoli 1 lb. (0.45 kg) Lo cilantro 13-15

■

Trim to 5-6" (125 mm - 150 mm) lengths from top of head to stem.

– Spears crushed red pepper Stems should be about

⁄4"-3⁄8"

tarragon (6 mm - 10 mm) in diameter.

■

Arrange in Steaming Bowl.

■

Yield about 4-1⁄2 cups (1080 ml).

⁄

2 lb. (0.68 kg) 14-16

■

Same as above.

■

Yield about 6 cups (1440 ml).

Brussel 1 1⁄2-2 lb. Lo sage 16-18

■

Trim outer leaves/ stems,

Sprouts (0.68 kg - 0.9 kg) chives as necessary.

rosemary

■

Cut a shallow “X” across stem end; wash; drain.

■

Arrange in Steaming Bowl.

■

Yield about 4 cups (960 ml).

Cabbage 1 1⁄2-2 lb. Lo caraway seeds 22-25

■

Trim outer leaves/base.

(0.68 kg - 0.9 kg) celery seed

■

Cut into 4 equal wedges, (about 1/2 savory maintaining a section of core of average with each wedge. head)

■

Place wedges on side and

stagger over steam holes

around Bowl.

■

Remove with tongs.

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Suggested

Flavorings for

Weight/or Water Flavor Scenter

Approx. Fresh Number Fill Line (use 1/2 -1 tsp. Time Tips and Vegetables Pieces in Base dried herbs/spices) (minutes) Comments

Carrots 1 lb. (0.45 kg) Lo anise 16-19

■

Peel; slice into 1⁄4“ (6 mm) rounds.

mint

■

Spread in Steaming Bowl.

dill weed

■

Stir after 10 mins.

■

Yield about 2 1⁄4 cups (300 ml).

Cauliflower Medium Lo rosemary 19-21

■

Trim; remove core.

– whole head size (about basil

■

Center in Steaming Bowl.

⁄2 lbs (1.1 kg) tarragon

■

Insert 2 forks to lift from Bowl

untrimmed) after steaming.

– Flowerets One-half Lo 19-21

■

Cut flowerets to about 2" (50 mm) large size diameter. head

■

Layer loosely. (about 7 cups)

■

Stir after 15 mins. (1680 ml)

■

Yield about 6 cups (1440 ml).

Corn on Cob Up to 5 ears, Lo mint 19-23

■

Break whole ears, if necessary. 8" in length crushed red pepper

■

Stagger first layer; crisscross (203 mm) cumin and stagger second layer.

Potatoes, 1 lb. (0.45 kg) Max chervil 35-40 ■ Scrub/wash potatoes; cut Red about 4 chives in half.

– Halved medium dill weed

■ Arrange along sides of

Steaming Bowl, cut side down.

in half.

■ Remove with tongs.

2 lbs. (0.9 kg) Max 40-45

■ Prepare and arrange in

about 7-8 Steaming Bowl as previously medium described, staggering second

layer on top of first.

Rutabaga 1 large Max nutmeg 30-32 ■ Peel, wash, cut into quarters

⁄2 to 2 lbs. clove then into 1⁄4" (6 mm) slices.

(0.68 kg - 0.9 kg) anise

■ Arrange in Steaming Bowl;

stagger pieces in layers.

■ Stir after 15 and 20 mins.

■ Yield about 5 cups (1200 ml).

Snow Peas1⁄2 lb. (0.23 kg) Lo cilantro 8-9

■

Break off ends; remove strings;

(Chinese Pods) garlic (1-2 cloves) wash.

ginger

■

Spread in Steaming Bowl.

■ Stir after 6 mins.

■ Yield about 2 cups (480 ml).

Spinach 1 lb. (0.45 kg) Lo chervil 14-16 ■ Remove stems; wash then drain

thyme leaves for 1-2 mins. garlic (1-2 cloves)

■ Pack into Steaming Bowl until

almost heaping full.

■ Stir after 7 and 10 mins.; use a

long handled fork to bring wilted

leaves from bottom of Bowl.

■ Yield about 3 cups (720 ml).

Squash 1 lb. (0.45 kg) Lo basil 12-14 ■ Trim; wash. – Summer medium rosemary

■ Cut into

⁄

4" (6 mm) slices.

Yellow and size oregano

■ Stir after 7 mins.

Zucchini

■ Yield about 3 cups (720 ml).

Turnips 1 lb. (0.45 kg) Lo caraway 14-16 ■ Peel; wash. Cut into 1⁄

4" (6 mm)

slices. (about 5-6 basil ■ Arrange in Steaming Bowl; small) parsley stagger pieces in layers.

■ Stir after 9 mins.

■ Yield about 2

⁄2 cups (600 ml).

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FROZEN VEGETABLES

Times given are for amount specified. DO NOT THAW before steaming.

SEAFOOD AND FISH

Steaming times provided are for fresh, or frozen and thawed seafood and fish.

Suggested

Flavorings for

Weight/or Water Flavor Scenter

Approx. Frozen Number Fill Line (use 1/2 -1 tsp. Time Tips and Vegetables Pieces in Base dried herbs/spices) (minutes) Comments

Asparagus, 2 pkgs. Lo lemon balm 19-21 ■ Separate using fork

– Spears (9-10 ozs. each) bay leaves after 10 and 15 mins.

(280 g) thyme

Beans, 1 bag Lo caraway seed 18-20 ■ Stir after 10 mins. – Green/wax (16 ozs.) dill seed

cut or whole (455 g) savory

Broccoli 1 bag Lo garlic (1-2 cloves) 15-17 ■ Stir after 10 mins. – Chopped (16 ozs.) crushed red pepper

(455 g) tarragon

Cauliflower 1 bag Lo rosemary 18-20 ■ Stir after 10 and 15 mins.

(20 ozs.) basil (560 g) tarragon

Corn 1 bag Lo cayenne 14-16 ■ Stir after 7 mins. – Cut (16 ozs.) cilantro

(455 g) chives

Mixed 1 bag Lo oregano 23-25 ■ Stir after 10 and 15 mins. Vegetables (25 ozs.) dry mustard

(700 g) savory

Peas 1 bag Lo basil 14-16 ■ Stir after 10 mins. – Green (16 ozs.) marjoram

(455 g) mint

Spinach 2 pkgs. Lo chervil 22-24 ■ Separate/stir with fork after – Chopped (10 ozs. each) thyme 20 mins.

(280 g) garlic (1-2 cloves)

Suggested

Flavorings for

Type of Weight/or Water Flavor Scenter

Approx. Seafood, Number Fill Line (use 1-3 tsp. Time Tips and Fish Pieces in Base dried herbs/spices) (minutes) Comments

Clams 1 dozen in Lo horseradish 12-17 ■ Clean, soak shells.

– Littlenecks shell (up to ginger

■ Stagger shells that are layered.

Cherrystones 2" across) poultry seasoning

■ Cook until shells are well opened.

(fresh) (50 mm)

■ Use tongs to remove.

■ When steaming larger littleneck

– Steamers 2 dozen in Lo cayenne 9-20 or cherrystone clams (up to 2

⁄4"

Longnecks shell (up to minced onion flakes (70 mm) across), add

⁄2 (120 ml)

(fresh) 2

⁄4" across) fennel seeds cup water to base if steam stops

(70 mm) before shells open.

Crab, King Up to 2 lbs. Lo lemon balm 18-22 ■ Have legs cut to fit Bowl, about Crab (0.9 kg) marjoram 9" (230 mm) in length. Legs/Claws horseradish

■ Steam until hot.

(Cooked, frozen and thawed)

Scallops tarragon ■ Arrange in single layer, over (fresh) parsley steam holes; larger quantity

coriander seeds must be layered.

– Bay 1lb., (0.45 kg) Lo grated lemon peel 14-15

shucked nutmeg

■ Larger scallops and/or larger

– Sea 1 lb., (0.45 kg) Lo minced garlic, 15-17 amount may take maximum time.

shucked (up to 1" 2 cloves

■ Stir after 7 and 10 mins.

(25 mm) thick)

■ Steam until opaque.

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CHICKEN, FRANKFURTERS

Suggested

Flavorings for

Type of Weight/or Water Flavor Scenter

Approx. Seafood, Number Fill Line (use 1-3 tsp. Time Tips and Fish Pieces in Base dried herbs/spices) (minutes) Comments

Shrimp Large Lo seafood seasoning 16-18 ■ Stagger shrimp that are layered.

(Fresh, or (1 lb. (0.45 kg) mix

■ Stir after 7 and 10 mins.

frozen and in shell) grated lemon rind

■ Steam until shells are reddish

thawed) horseradish and flesh is opaque.

Large (1

⁄2 lb. Lo 15-17 ■ For 11⁄2 lb. (0.68 kg), stir

(0.68 kg) in shell) after 10 mins.

Fish Fillets3⁄4 lb. (0.44 kg) Lo dry mustard 12-14 ■ Spray bottom of Steaming Bowl

(Fresh, or (

⁄4" to 1⁄2" allspice with non-stick cooking spray frozen and (6 - 13 mm) marjoram before adding fillets for easier thawed) thick) removal and easier cleaning. – Sole

■ Place largest pieces in single

– Flounder layer; stagger smaller pieces – Other on top.

favorite

■ Steam until opaque and flesh

fillets flakes easily.

■ Gently remove with spatula.

Steaks 1 to 1 1⁄2 lbs. ■ Spray bottom of Steaming (Fresh, or (0.45 kg - 0.68 kg) Bowl with non-stick cooking frozen and spray before adding steaks for thawed) easier removal and easier

cleaning.

– Salmon 3 steaks Lo dill weed 20-22

■ Arrange in single layer in

(

⁄4" - 1" (20 - tarragon Steaming Bowl.

25 mm) thick) lemon balm

■ Steam until opaque and flesh

flakes easily; check next to bone

– Swordfish 1-2 steaks Lo grated lemon rind 22-25 for doneness, or in thickest area.

(

⁄4" - 1" (20 - grated orange rind ■ If steam stops before timer rings,

25 mm) thick) dry mustard add

⁄2 cup (120 ml) water to Base

and – Tuna 1-2 steaks Lo curry 21-23 watch to avoid overcooking.

(

⁄4" - 1" (20 - nutmeg ■ Carefully remove from Steaming

25 mm) thick) chives Bowl using a spatula.

■ Experiment with other varieties.

Follow basic procedure for fish steaks.

Suggested

Flavorings for

Weight/or Water Flavor Scenter

Approx. Chicken, Number Fill Line (use 2-3 tsp. Time Tips and Frankfurters Pieces in Base dried herbs/spices) (minutes) Comments

Chicken ■ For all, steam until juices run

(trim fat; clear and flesh is white in remove skin.) thickest area or next to any bone. – Breast 1-1

⁄4 lbs. Lo curry 19-21 ■ Place in single layer; stagger boneless (0.45 - 0.55 kg) rosemary smallest piece on top. fillets (4 large pieces) thyme

■ Place in single layer, flesh side

– Breast, 1-1

⁄

4 lbs. Max poultry seasoning 38-42 down, with thickest part toward

split with (0.45 - 0.55 kg) savory sides of Steaming Bowl. bone (2 pieces) nutmeg

⁄4 - 2lbs. Max mace 47-51 ■ Same as above. (0.7 - 0.9 kg) paprika (4 pieces) tarragon

Frankfurters, 1 lb. (0.45 kg) Lo mustard seed 15-17 ■ For 1 lb.(0.45 kg) , place in single

Up to 7"; (10) fennel layers

pierce with dried onion flakes

■ For 2 lbs.(0.9 kg), make 2 layers,

fork to 2 lbs. (0.9 kg)) Lo chili powder 20-22 criss-crossing and staggering reduce (20) anise franks. splitting

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RICE

Accurately measure the rice and water and combine in the Rice Bowl. Stir rice at minimum time specified for each type. For flavored rice, substitute beef or chicken broth, or bouillon for the specified amount of water. Add salt, pepper, seasonings, butter or margarine. After steaming, toss with chopped onion, parsley or mushrooms.

(NOTE: Do not use the Flavor Scenter®Screen/Drip Tray when making rice. Use the Rice Bowl.)

OTHER FOODS

Amt Amt Water Approx.

Rice in Added Water Fill Time Tips and

Rice Rice Bowl to Rice Bowl Line in Base (minutes) Comments Brown 1 cup 1 1/4 cups Max 54-56 ■ Makes about 3 cups (720 ml).

– Regular, (240 ml) (300 ml)

Long or 1

⁄2 cup 2 cups Max 63-65 ■ Makes about 4 1⁄2 cups (1080 ml).

Short Grain (360 ml) (480 ml)

2 cups (480 ml) 2

⁄2 cups (600 ml) Max 62-65 ■ Makes about 6 1⁄2 cups (1560 ml).

White 1 cup 1 1⁄2 cups Max 37-40 ■ Makesabout 3 1⁄2 cups (840 ml) – Regular, (240 ml) (360 ml)

Extra Long, 1

⁄2 cups 2 cups Max 45-48 ■ Makes about 5 cups (1200 ml).

Long and (360 ml) (480 ml)

Med. Grain 2 cups 2

⁄2 cups Max 48-51 ■ Makes about 6 1⁄2 to 7 cups (1560 ml-

(480 ml) (600 ml) 1680 ml)

Parboiled 1 cup 1 1⁄2 cups Max 45-47 ■ Makes about 3 1⁄2 cups (840 ml). White (240 ml) (360 ml)

– Regular, 1

⁄2 cups 2 cups Max 49-51 ■ Makes about 5 cups (1200 ml).

Long Grain (360 ml) (480 ml)

2 cups 2

⁄2 cups Max 58-60 ■ Makes about 7 cups (1680 ml).

(480 ml) (600 ml)

Suggested

Flavorings for

Weight/or Water Flavor Scenter

Approx. Other Number Fill Line (use 1/2 -1 tsp. Time Tips and Foods Pieces in Base dried herbs/spices) (minutes) Comments

Eggs, Up to 12 Max None recommended. 35 ■ Place eggs over or close to

Large size, (Flavor does not steam holes. – Hard Cooked penetrate shell.)

Apples 5 medium Lo cloves 11-13 ■ Peel, core, cut into 1⁄4" (6 mm) slices. – Favorite (about 2 lbs.) anise

■ Spread in Steaming Bowl.

type (0.9 kg) cinnamon

■ Gently stir after 10 mins.

■ Add

⁄4 cup (60 ml) raisins, if desired.

■ Makes about 3

⁄2 (840 ml) cups.

Pears 4 medium Lo sliced ginger 23-26 ■ Peel, core, cut into quarters. Let

(about 2 lbs.) anise soak in water (4 cups/960 ml) and (0.9 kg) allspice lemon juice (

⁄4 cup/60 ml) mixture

to prevent browning (10 mins.).

■ Drain and spread in Bowl.

■ Gently stir after 10 mins.

■ Transfer to Rice Bowl or serving

dish; pour juice from Drip Tray over fruit.

■ Makes about 3

⁄2 (840 ml) cups.

Prunes 1 1⁄2 lb. pkg. Lo fresh citrus peel 15-20 ■ Spread in Steaming Bowl.

(0.68 kg) cardamom

■ Makes about 4 cups (960 ml).

cinnamon

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SERVICE OR REPAIR

Service, if necessary, must be performed by a Black & Decker Company-Owned or Authorized Household Appliance Service Center. The Service Center nearest you can be found in the yellow pages of your phone book under “Appliances - Small - Repairing,” or by calling the appropriate toll-free number on the cover of this book.

If mailing or shipping your unit, pack it carefully in a sturdy carton with enough packing material to prevent damage. Include a note describing the problem to our Service Center and be sure to give your return address and phone number. We also suggest that you insure the package for your protection.

FULL ONE-YEAR WARRANTY

Household Products, Inc. warrants this product against any defects that are due to faulty material or workmanship for a one-year period after the original date of consumer purchase or receipt as a gift. This warranty does not include damage to the product resulting from accident or misuse. If the product should become defective within the warranty period, we will repair it or elect to replace it free of charge. We will return your product, transportation charges prepaid, provided it is delivered prepaid to any Black & Decker Company-Owned or Authorized Household Appliance Service Center.

This warranty gives you specific legal rights and you may also have other rights which vary from state to state or province to province. Answers to any questions regarding warranty or service locations may be obtained by calling Consumer Assistance and Information toll free: 1-800-231-9786.

Need Help?

INSTRUCCIONES DE SEGURIDAD

Cuando se usan aparatos electrónicos deben tomarse algunas precauciones incluyendo las siguientes:

■ Por favor lea todas las instrucciones.

■ No toque las superficies calientes; use las asas o las perillas. Para evitar las

quemaduras de vapor, utilice agarraderas de cocina para retirar la tapa o cuando toque recipientes calientes.

■ Para evitar el riesgo de un choque eléctrico, no sumerja el cable, el enchufe,

ni la base en agua o cualquier otro líquido.

■ La supervisión de un adulto es necesaria cuando el aparato sea usado cerca

de o por un niño.

■ Desconecte del tomacorriente cuando no esté en uso, y antes de limpiarla.

Permita que se enfríe antes de ponerle o quitarle partes y antes de limpiarla.

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