Rinse and dry thoroughly.
Wipe interior and exterior of the cooking base with a soft, slightly
damp cloth or sponge.
IMPORTANT: Never use abrasive cleansers or scouring pads to clean the
cooking base, as they may damage the surfaces.
Make sure that the appliance is thoroughly cool and dry. Never wrap the cord
tightly around the appliance; keep it loosely coiled. Placing the lid on upside-
down for storage can help save space.
HE L PF UL HI NTS AN D TI PS
• The approximate maximum capacity for roasting is a 4–5 lb. chicken or a
3–4 lb. roast.
• If you desire the deeper flavor of browned meat use the Sear/Sauté
function before roasting.
• Tougher cuts of meat can be tenderized by simmering them. Adding
sauce or gravy can also add a bolder flavor.
• Always roast with lid on. Open the lid as little as possible to ensure even
cooking and to keep heat from escaping.
• Foil roasting bags can be used, but plastic roasting bags are not
• Using a meat thermometer can help significantly improve results; you will
want to remove the meat or poultry from the roaster when the reading is
5 to 10 degrees (Fahrenheit) below the desired temperature. The internal
temperature will continue to rise as the meat is resting after it has been
• Multicookers often cook turkeys and chickens in less time than a
conventional oven. When first converting recipes from a conventional
oven, closely monitor the internal temperature.
• For many baked goods, this appliance can be used in place of a normal oven.
• Use the roasting rack in the base of the appliance when baking to ensure
more even cooking. Place baking dishes directly on the rack.