Image 1 of 35
Image 2 of 35
Image 3 of 35
Image 4 of 35
Image 5 of 35
Image 6 of 35
Image 7 of 35
Image 8 of 35
Image 9 of 35
Image 10 of 35
Image 11 of 35
Image 12 of 35
Image 13 of 35
Image 14 of 35
Image 15 of 35
Image 16 of 35
Image 17 of 35
Image 18 of 35
Image 19 of 35
Image 20 of 35
Image 21 of 35
Image 22 of 35
Image 23 of 35
Image 24 of 35
Image 25 of 35
Image 26 of 35
Image 27 of 35
Image 28 of 35
Image 29 of 35
Image 30 of 35
Image 31 of 35
Image 32 of 35
Image 33 of 35
Image 34 of 35
Image 35 of 35
Dimensions
Steamer Pot ∅23.4x30.4(L)x17.6(H)cm 3kg (4L)
Steamer Pot ∅14x18(L)x10.1(H)cm 0.8kg (0.6L)
Usage
• Fill the pot with water overnight before first use.
• When using for the first time, it is recommended to cook congee with 1 cup of white rice, filling 80% of the pot with water. Cook over a low flame until the rice is cooked into porridge, for maintenance.
• Wipe the pot with a dry cloth before heating.
• Suitable for open flame cooking, ovens and microwaves.
• Wash with a neutral detergent and a sponge. After washing, wipe off the surface moisture with a dry cloth. After making sure that it is completely dry, store in a dry and ventilated place.
• If there is any odor coming from the pot, use warm baking soda water (10:1 warm water to baking soda ratio), soak for 10 to 15 minutes, rinse and stand upright; or boil tea leaves to remove the odor.
Care
• Thermal shock may damage the pot. Do not rinse it with cold water directly after heating, or heat it directly after taking it out of the refrigerator.
• After heating, handle with insulated baking gloves to avoid burns.
• To avoid black burn marks at the bottom, do not braise the pot using an excessively large flame.
• When cooking foods that leave stains (e.g., curry, spiced oils, tomatoes, etc.), wash as soon as possible after use to avoid coloration and stains.
• The part of the pot which is not glazed is highly absorbent and should not be soaked for a long time.
• Do not scrub the basket with hard loofahs or sponges to avoid scratching the glaze.
