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Care & Cleaning
Before cleaning, turn the multicooker off by
switching off at the power outlet and unplug.
Always allow the multicooker to fully cool
before removing the lid and cast iron pot
for cleaning. Cast iron is prone to thermal
shock when suddenly cooled or heated - allow
the cast iron pot and lid to cool completely
before washing.
Wash the cast iron pot, lid and steaming basket
in hot, soapy water, rinse and dry thoroughly.
Except for the steam basket, which is
dishwasher safe, it is not recommended to
clean any part of the multicooker in the
dishwasher.
Doing so can damage the enamel coating on
the cast iron pot and lid. To prolong the life of
the enamel coating, it is recommended to wash
with hot, soapy water using a mild detergent,
then rinse and dry thoroughly.
The multicooker base should be wiped over
with a soft, damp cloth and dried thoroughly.
To remove stubborn cooked on foods from
the cast iron pot, fill the pot with warm, soapy
water and soak for 20-30 minutes. Use a soft
nylon kitchen brush to lightly scrub the food
off the pot.
WARNING
Do not use chemicals or abrasive cleaners to
clean the outside of the multicooker base, cast
iron pot and lid as these can damage the base
or the enamel coating of the cast iron pot
and lid.
WARNING
Do not immerse the base, power cord or power
outlet in water or any other liquid as this may
cause electrocution.
18
Maintaining and Re-seasoning
Your Cast Iron Pot
Re-season regularly to preserve the enamel
coating and maintain optimal cooking
performance.
1. Preheat your oven to 180°C.
2. Ensure the cast iron pot and lid are clean
and free from any food residue or debris.
Wipe with a damp cloth or paper towel
if required.
3. Dip paper towel or cloth into the vegetable
oil, ensuring it is not saturated; a thin layer
of oil is sufficient. Gently rub the oil onto
the inside and rim of the cast iron pot
and lid.
4. Wipe off any excess oil, leaving a very
light, almost invisible coating of oil on zthe
surface.
5. Place the pot and lid upside down on a
baking sheet, sheet of aluminium foil and/or
baking tray to catch any potential oil drips
during seasoning.
6. Place the cast iron pot and lid in the
preheated oven on the lowest rack position.
7. Bake for 1 hour to allow the oil to bond with
the exposed cast iron surface.
8. Turn off the oven and let the pot and lid
cool down inside the oven. This gradual
cooling helps the oil bond and create a
protective layer.
9. The above steps may be repeated for a more
durable seasoning result or if you notice any
uneven spots.
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