RSVP TDB-2 - Manual

Wash all parts with warm soapy water before use.
A
double boiler is ideal for preparing silky, egg
based sauces and cream dishes. It provides
a gentle heat to gradually set egg proteins so
they easily emulsify with butter or oil, producing
deliciously smooth sauces. A double boiler is
also ideal for melting chocolate because it melts
slowly and smoothly without scorching.
T
he double boiler consists of a lower water
pan and an upper insert pan for cooking.
Add 1" of water to the lower water pan and
heat to simmering. (Do not bring to a rapid
boil.) When the water in the lower water pan is
simmering, it heats the upper insert pan and its
contents. When cooking or melting is complete,
remove the upper insert pan from the lower
water pan to eliminate any chance the food will
overcook or scorch.
BURN HAZARD
• Hot steam can burn.
• Direct steam away from face
when removing lid.
• Do not overfill with liquid
above the handles.
• Don’t leave pot unattended on
the stove.
• Do not let pot boil dry.
OFDB/TDB 10-2005