蒸箱

1. For steamer trays, grease trays and cooking containers: wash and wipe dry after each use.
2. For steamer panel and casing: clean with hot water and a little cleaning solution, then wipe dry with a soft cloth (for stainless steel panels, wipe in the direction of the ""steel grain""). Do not use cleaners with alkaline, soda, acid or chlorine or corrosive cleaners. Don't use hard brushes, cloths or wire brushes as they may corrode or scratch the surface.
3. The inside of the steamer: after each use, the interior of the product should be cleaned in time. A soft rag and mild detergent with warm water can be used to wipe away the condensation on the inner cavity wall. In areas with poor water quality, there may be a layer of white sediment on the inner wall of the product, which can be wiped with a damp cloth with a small amount of vinegar and then wiped dry with a rag and water.
4. For water tank: empty the water tank after each use and dry it.
5. For side brackets: disassemble the side brackets first and then use the above methods to clean the steam oven."

Under the ambient temperature of 25℃±3℃, the initial water temperature of 20℃±3℃, fill the water tank of steam oven to the maximum scale, and heat the water to 100℃. The preheating temperature rise time is 5-10 minutes under no-load condition.

You can choose whether to put the dishes in the steam oven after preheating, depending on your taste and preference. Dishes put in the steam oven after preheating usually taste better. The color is vibrant and the moisture is just right. Dishes put in the steam oven without preheating are more cooked, they have more moisture and are darker in color.

The first time uses steam oven may produce odor (glass glue smell), which is due to the use of silica gel to seal the steam oven, and the unventilated of packaging boxes. These kinds of odor are normal, please be assured use. The following methods can help you reduce the odor.
1. You can add a pot of water before the first use, steam it for 10 minutes and then use the steam oven.
2. We recommend that you open the door after each use, to let the water vapor dissipate, and use the absorbent sponge to clean up the water inside the steam oven. If you can still smell the odor, please put some lemon water in the tank and let the steam oven work for a while.
3. If you will not use the steam oven for a period of time (such as on vacation), you should clean the machine thoroughly first, and then open the steam oven door to avoid odor.

At the same temperature but different modes, the steam oven will produce different amounts of steam per minute and the heating rates are different, which is similar to the principle of small flame and large flame of the hob.

1. When using perforated steam tray to cook food, please insert a grease tray at the bottom to prevent grease, sauce and others from dripping on the inner liner. Do not place the cooking utensils directly on the bottom of the liner.
2. Do not open the door frequently during the cooking process to avoid heat loss and a longer cooking time.
3. You'd better to stand on the side of the door after cooking, first open the door a gap to let a large amount of hot air out and then open the door to avoid being burned by the heat.
4. We recommend that you use pure water to cook every time, for others may produce scale after heating, and affect the heating efficiency of the steam oven and shorten the life of the heater."

In order to shorten the heating time of the steam oven, you can inject warm water directly into the tank, but it is not recommended to add boiling water directly, because if the pump is pounded back and forth by 100 degree water, the performance of the pump will deteriorate and its service life will be shortened.

Switch off the power supply, remove the water tank and add hot water (around 60°C) until the fill line. And add a packet of special cleaner to the tank. Soak for 3-5 minutes (the longer the soaking time the better the result). Until the limescale is completely dissolved, rinse the inside of the tank thoroughly twice.

2.5mm² wire is required, keep the steam oven 45mm away from the back of the kitchen cabinet. The cabinet should be heat resistant to 100°C or more. Keep the steam oven away from heat sources, gas pipes, ethanol and other flammable substances. 10A socket is required as well.

The 10 minute steaming time in the menu applies to frozen buns or dumplings purchased from the supermarket. If the buns or dumplings are made by yourself, it is recommended to keep each bun or dumpling the same size and extend the cooking time by 5-10 minutes.

You can choose whether to put the dishes in the steam oven after preheating, depending on your taste and preference. Dishes put in the steam oven after preheating usually taste great. The color is vibrant and the moisture is just right. Dishes put in the steam oven without preheating are more cooked, they have more moisture and are darker in color.

(1) A temperature setting of 40°C requires 50 minutes to 1 hour for fermentation.
(2) A temperature setting of 45°C to 50°C requires 30 to 40 minutes for fermentation.
(3) Seal utensils with cling film first, and then put it directly into the steam oven or oven. For the oven, a bowl of water is required to be placed close to the side of the utensil to prevent burning. In spring and autumn, please follow the above fermentation times. In winter, we recommend to prolong the fermentation time for 2-5 minutes as the room is cooler. As the room is warmer in summer, there is no need to place the food in a steam oven or oven to fermentation, it can take place in an external environment. If required, please follow the spring and autumn instructions mentioned above.

As the steam oven has a fan cooling function, the fan will continue to work after the steam oven timer has finished to reduce the internal temperature of the steam oven. The running time is 20 minutes and it will stop running automatically after 20 minutes

As there is water vapour when steaming food in the steam oven, it is recommended to cover the container with cling film to ensure that the cooked dish is well balanced in terms of moisture and well controlled in terms of flavour.