Proline FS2 Manual Del Usuario página 9

4. Do not clean clear plastic bowls and baskets with abrasive side of a sponge or pad.
5. Fill the reservoir with warm, soapy water and wipe with a cloth.
6. Wash the lid cover, food-rice-soup container, steam compartments in warm water and
washing up liquid. Rinse and dry thoroughly.
7. Clean the appliance after each use.
DESCALING THE RESERVOIR
After 2-3 months usage, chemical deposits may build up in the reservoir and on the heating
element. This is normal and the scaling depends on the degree of water hardness. It is essential
that the appliance is descaled regularly to maintain steam production and extend the life of the
unit.
1. Fill the reservoir to the MAX level with white vinegar (not brown vinegar).
IMPORTANT: Do not use any other chemical or commercial descaler.
2. Connect to the mains supply. Drip tray, steaming compartments and lid cover should be in
place during this procedure.
3. Set the timer for 25 minutes to begin steaming.
WARNING: If white vinegar begins to boil over the edge of base, switch off with the timer and
disconnect the
mains supply. Reduce the quantity of white vinegar slightly after the appliance has cooled
down to room temperature.
4. When the timer rings, unplug from the wall socket and allow to cool completely before pouring
out the vinegar.
5. Rinse the reservoir several times with cold water.
STEAMING CHART AND RECIPES
1. Steaming time stated in the recipes are only a guide. Time may vary depending on the size of
the food piece, spacing of the food in the steaming bowl, freshness of food and personal
preference. As you become familiar with the steamer, adjust the cooking time to your
preference.
2. Steaming time is for the quantity stated in the recipe. For larger or smaller quantities adjust
the time accordingly.
3. The steaming time is based on the food cooked in the lower compartment, unless specifically
stated otherwise. Food cooked in the upper compartment may take slightly longer.
4. All times stated in the recipes are based on the use of cold water.
VEGETABLES
1. Cut off thick stems from broccoli, cauliflower and cabbage.
2. Steam leafy, green vegetables for the shortest possible time as they loose color easily.
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