KitchenAid 18/10 Stainless Steel Steamer Insert Use & Care Manual

Page of 36
English
3
STAINLESS STEEL COOKWARE INSTRUCTIONS
PROOF OF PURCHASE & PRODUCT REGISTRATION
PROOF OF PURCHASE & PRODUCT REGISTRATION
Model Number_ _______________________________________________________________________
Ser_ial Number_  _______________________________________________________________________
Date Pur_chased ______________________________________________________________________
Stor_e Name _________________________________________________________________________
Always keep a copy of the itemized sales receipt showing the date of purchase of your 
cookware. Proof of purchase will assure you of in-warranty service. Before you use your 
cookware, please register online at www.KitchenAid.com/support. This will enable us to 
contact you in the unlikely event of a product safety notification and assist us in complying 
with the provisions of the Consumer Product Safety Act. The completion and submission 
of product registration information is not required to obtain your product warranty. Please 
complete the following for your personal records:
PARTS AND FEATURES ........................................................................................ 4
USING YOUR COOKWARE
 
Cooking .............................................................................................................. 5 
Using the Glass Lid (if included) ......................................................................... 6
 
Handles and Knobs ............................................................................................. 6
CARING FOR YOUR COOKWARE
 
Cleaning Cookware ............................................................................................ 7 
Cleaning the Glass Lid (if included)..................................................................... 7
COOKWARE GUIDE
 
Stainless Steel Cookware Guide ......................................................................... 8
WARRANTY .......................................................................................................... 12
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