Chef Tested 6-QT. Electric Pressure Cooker

Welcome

Thank you for purchasing your Chef Tested 6-QT. Electric Pressure Cooker by Montgomery Ward®. It will perform to the highest standard, time after time, with all the convenience and durability you rely on from Wards. We guarantee it!

With your new pressure cooker, you'll be spending less time in the kitchen while plating up some of your best fork-tender meals ever. The steam, heat and pressure lock in vital nutrients and flavors, and you can make up to 6–8 servings in much less time than a traditional stovetop or oven. When meal time is over, simply put the nonstick cooking pot in the dishwasher and wipe the outer shell clean. It's that easy!

Important Safeguards

PLEASE READ THESE INSTRUCTIONS BEFORE USE

WARNING: TO AVOID THE RISK OF ELECTRICAL SHOCK, ALWAYS MAKE SURE THE PRODUCT IS UNPLUGGED FROM THE ELECTRICAL OUTLET BEFORE ASSEMBLING, DISASSEMBLING, RELOCATING OR CLEANING. DO NOT TRY TO SERVICE THIS PRODUCT YOURSELF.

1. Close supervision is necessary when using this appliance near children. This appliance is NOT suitable for use by children.
2. NEVER leave appliance unattended while in use.
3. To protect against electrical shock, do NOT place cord, plug or appliance in water or other liquid.
4. Do NOT let cord hang over edge of table or counter, or touch any hot surfaces.
5. To disconnect from electrical outlet, pull directly on plug; do NOT pull on the cord.
6. NEVER connect or disconnect plug with wet hands.
7. Do NOT allow appliance to rest on cord.
8. Do NOT operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Call our toll-free customer service number for information regarding returning or replacing the product.
9. Do NOT connect appliance to a timer or an independent remote control.
10. Unplug appliance when not in use.
11. Do NOT use or place appliance near or on any flammable materials such as tablecloth, curtains, towels, paper, plastic, etc.
12. Lid should always be in the locked position when appliance is in use.
13. NEVER remove lid when appliance is under pressure.
14. Do NOT force lid open. If lid is difficult to rotate, the appliance is still pressurized.
15. Always place appliance on a flat, level and heat-resistant surface.
16. Do NOT place or use the unit or any parts on or near a hot gas or electric burner, in a heated oven, under a broiler, on a stovetop or in a freezer.
17. Do NOT replace inner pot with any other container.
18. Do NOT use inner pot with any other appliance or source of heat.
19. Do NOT fill more than half full with foods that expand during cooking, such as legumes, beans, dried vegetables or rice.
20. WARNING: To avoid risk of explosion, do NOT block the floating valve.
21. Do NOT move appliance while in operation.
22. DANGER: NEVER deep fry or pressure fry in this appliance. Fire or injury can occur.
23. Do NOT lift or move appliance by lid handle; use side handles only.
24. Keep hands and face away from the pressure discharge valve when releasing the pressure. DANGER: Steam will exhaust through pressure discharge and floating valves and can cause burns, scalding and serious injuries.

WARNING: Use EXTREME CAUTION when opening lid. DANGER: Steam escaping from appliance can cause burns, scalding and serious injuries.

Do NOT touch any hot surfaces (external or internal). Always use handles, knobs and control buttons to operate the unit.

Always use potholders or oven mitts to remove hot inner pot from appliance.

Allow appliance to cool down completely before handling and cleaning.

Check the ducts in the pressure discharge valve regularly for blockages.

Always attach plug to appliance first, then plug into electrical outlet.

NEVER operate appliance in an appliance garage or under overhanging cabinets.

Use this appliance only for its intended use as described in this manual.

This appliance is NOT recommended for outdoor or commercial use.

Parts & Features

The pressure cooker includes the following parts:

• Lid handle
• Pressure discharge valve
• Floating valve
• Steam condensation collector
• Control panel (features display, timer, preset buttons for Rice/Grains, Meat/Poultry, Vegetables/Fish, Soup/Stew, Pork/Ribs, Desserts, Beans/Potatoes, and Warm/Cancel buttons)
• Inner pot
• Detachable power cord
• Outer shell
• Measuring cup
• Ladle

Diagram Description: The diagram shows the pressure cooker with its lid, the internal components like the inner pot and control panel, and external accessories like the power cord, measuring cup, and ladle. Key safety features like the pressure discharge valve and floating valve are also visible.

3-Prong Plug

This appliance features a 3-prong (grounding) plug for use in a 3-prong (grounding) outlet to minimize the possibility of electric shock. It should only be used with a 120V, 60Hz grounded outlet. Failure to follow these instructions could result in fire, electrical shock, serious injury, or death.

If the plug does not fit fully in the outlet, contact a qualified electrician to install a 3-prong (grounding) outlet. Do NOT attempt to modify the plug. Do NOT use an adapter or an extension cord not rated for this product.

Short Cord Instructions

A short cord is provided to reduce the risk of tripping. Longer detachable power supply cords or extension cords may be used if care is exercised. Ensure the electrical rating of the cord is at least as great as the appliance's rating. If the appliance is grounded, the extension cord must also be 3-wire. Arrange the cord so it does not drape over the countertop where it can be pulled on by children or tripped over.

Plasticizer Warning

To prevent plasticizers from migrating from the finish of countertops or furniture, place a NON-PLASTIC coaster or placemat between the appliance and the surface. Failure to do so may cause the finish to darken, resulting in permanent blemishes or stains.

Helpful Hints

• Pressure cookers cook foods in about one-third the time of conventional methods.
• More nutrients are preserved due to less liquid usage and evaporation.
• Increase cook time by 10% in altitudes above 3,500 feet.
• Use the warm/cancel button to stop cooking at the desired time if not using the pre-programmed time.
• Foods of equal size promote more even cooking. Cut faster-cooking foods into larger pieces and slower-cooking foods into smaller pieces when cooking different types together.
• Meats can be browned prior to pressure cooking.
• Cooking liquids can include water, broth, fruit juice, wine, beer, and bouillon.
• Fresh herbs are best for pressure cooking.
• Flavors are more intense; reduce herbs/seasonings when adapting conventional recipes.
• The pressure cooker will naturally release steam. To hasten, use the quick release method by rotating the pressure discharge valve to the exhaust position until the float valve sinks.
• DANGER: Steam will exhaust through pressure discharge and float valves and can cause burns, scalding, and serious injuries. Always wear an oven mitt or other heat-protective glove when turning the discharge valve.
• Always use at least ½ cup of water or liquid to create enough steam for pressure.
• Use only non-metal utensils to avoid scratching the nonstick coating.
• When cooking beans, add a tablespoon of oil to the water to reduce foaming.
• Use low pressure for best results when cooking fresh fruits.
• When cooking frozen meats, add 10 extra minutes for every inch of thickness.
• If unsure about cooking time, undercook and use the quick release method to check for doneness.
• Hot foods/liquids come to pressure faster than cold ones.
• For soups or stews with potatoes or meat, up to 5 or 6 cups of liquid may be needed to prevent overcooking or burning.
• When adapting conventional recipes, use 1 cup of liquid for the first 15 minutes and ½ cup for every 15 minutes thereafter.

CAUTION: ALWAYS tilt lid away from you when opening to avoid injury from steam.

How to Use

Lid Assembly

To remove the lid, grasp the handle firmly and turn clockwise until loosened, then pull up. The lid should always be locked when the appliance is in use. To install, turn counter-clockwise until it locks with a clamping sound. Ensure the sealing gasket is seated properly, clean, and free of food particles.

Capacity Limits: The total volume of food and liquid must not exceed ⅔ of the inner pot's capacity. For foods that expand (rice, legumes, beans, dried vegetables), the total volume must not exceed ½ of the inner pot's capacity. Overfilling may cause the floating valve to become clogged, creating excess pressure.

IMPORTANT: Foods such as applesauce, cranberries, oatmeal, peas, pasta, or rhubarb should NOT be cooked under pressure as they tend to foam and may block the floating valve.

WARNING: Always use at least ½ cup of water when cooking to avoid damage to the appliance.

Discharge Valve

When pressure cooking, the floating valve should be in the downward position, and the discharge valve should be set to "Seal". Always check that valves are clean, unobstructed, and in good working order before use.

Valve Positions:

• Seal: For pressure cooking.
• Exhaust: For releasing pressure quickly.

Preset Menu Buttons

This pressure cooker has 7 food-specific preset menu buttons. Each preset has a default start time, with minimum and maximum cooking times allowed. Pressing a preset button once programs the default time. Additional pushes increase the time by one-minute increments up to the maximum. Pushing again resets to the minimum.

Using the Presets

1. Secure the lid onto the unit, turning it counter-clockwise to lock into place.
2. Make sure the pressure discharge valve is set to the “Seal” position.
3. Plug in the cord. The LED screen will display: 0.0 00.
4. Select the desired preset. The cooking time will display. The pressure cooker will automatically start.
5. When proper pressure is achieved, the timer will begin to count down.
6. You may hear quiet hissing or sizzling sounds as the unit pressurizes and cooks.
7. When cooking is complete, the cooker will beep 3 times and automatically go to warming mode (display reads b00). The warm/cancel indicator light will flash/flicker.
8. The pressure cooker will naturally release pressure (approx. 15–30 min). The float valve will drop, and the lid will unlock only after all pressure is released. Do NOT force the lid open.
9. To hasten pressure release, use the quick release method by rotating the pressure discharge valve to the exhaust position until the float valve sinks. This is recommended for foods that should be medium to medium-rare.
10. DANGER: Steam will exhaust through pressure discharge and float valves and can cause burns, scalding, and serious injuries. Always wear an oven mitt or other heat-protective glove to turn the discharge valve.
11. WARNING: Do NOT use quick release with recipes containing a lot of liquid, such as soups or stews.
12. DANGER: Keep hands and face away from the pressure discharge valve while in the exhaust position. Failure to comply may result in serious injury.

Preset Timer

You can program the pressure cooker to start cooking automatically after a delay. Press the preset timer button to increase the delay time by half-hour increments, up to 9 hours maximum. Pressing again after 9 hours resets to zero. After setting the delay, choose your desired preset menu cooking time. The cooker will count down the delay time and then start cooking.

Brown/Sauté

Some recipes suggest browning meat or sautéing vegetables for better flavor and appearance. To do this: Open the lid, press the Rice/Grains preset button, and cook food in the inner pot until browned or sautéed to your desired consistency. The lid can remain open during this process.

Preparing White Rice

Use the special rice cup for measuring. The markings on the rice cup correspond to markings in the inner pot. For example, 6 cups of rice require filling the inner pot with water to the "6" mark. To prevent foaming, use 1 Tbsp. of butter or oil for 1-2 cups of rice, and 2 Tbsp. for more than 2 cups.

Warm/Cancel Button

The warm/cancel button has two functions: to cancel the current operation or to keep food warm after cooking. To use the warming feature: after cooking, use the quick release method to vent steam, then press the warm/cancel button (indicator light illuminates solid). To stop warming, press the button again (light turns off). Unplug the unit and allow it to cool completely before cleaning. Do not use the warming feature for longer than four hours.

Cleaning & Care

This appliance contains no user-serviceable parts. Do NOT attempt to repair it yourself. If damaged or not operating correctly, call customer service.

Precautions:

• Always unplug the unit and allow it to cool before cleaning.
• Ensure the pressure cooker is depressurized before dismantling.
• NEVER IMMERSE THE OUTER SHELL IN WATER.

Cleaning Steps:

1. Clean the exterior surface of the base by wiping with a soft, damp cloth. Do NOT use abrasive scouring pads or steel wool, as this could damage the finish.
2. Remove the steam condensation cup, rinse thoroughly, and let dry.
3. Clean the rim and interior of the pressure cooker with a damp sponge or washcloth.
4. Clean the lid, sealing gasket, pressure discharge valve, filter cap, vent, and floating vent with warm, soapy water.
5. Use a brush to remove any food or foreign particles lodged in the holes of the pressure discharge valve.
6. The inner pot and ladle can be washed with warm, soapy water or in the dishwasher.
7. Let parts dry completely before reassembling.

*The pressure discharge valve pops off easily by reaching underneath and gently lifting upwards. Be careful not to damage the thin wire spring under it.

**The metal filter cap is located on the underside of the lid, below the pressure discharge valve.

Canning/Preserving Guide

This pressure cooker can be used for basic pressure canning and the water-bath method. Low-acidic fruits and vegetables, and high-acidic fruits and vegetables are recommended. Canning meat or seafood products is not recommended in this unit.

Before canning, check USDA's food preservation guidelines or publications at http://www.uga.edu/nchfp/publications/publications_usda.html.

Food Acidity

Lower acid content in food increases the potential for spoilage and contamination. Fruits are generally high in acid, while meats, dairy, and seafoods are low acid.

Proper Pressure Canning minimizes spoilage and contamination.

Raw Packing and Hot Packing

Fresh foods contain air, which affects shelf life. Removing air during canning extends shelf life.

• Raw packing: Canning fresh, unheated foods. Causes foods like fresh fruit to float in jars and may lead to color loss over time.
• Hot packing: Canning pre-cooked foods. Reduces air in the food.

Regardless of method, all liquids added to food should be heated to a boiling point to remove excess air, shrink foods, prevent floating, and create a tighter seal.

Safe Canning Tips

• Do NOT use bruised or overripe fruit.
• Do NOT add more low-acid ingredients than specified in recipes, as this may result in an unsafe product.
• Do NOT over-season with spices, as spices can be high in bacteria.
• Do NOT add butter or fat, as fats do not store well and may increase spoilage.
• Thickeners: NEVER use flour, starch, pasta, rice, or barley. Use only USDA-recommended Clear Jel®.
• DO add acid (lemon juice, vinegar, or citric acid) as directed, especially to tomato products. You can balance tartness by adding sugar if necessary.

Processing Time

The following chart shows proper processing time for canning one pint of various foods using your pressure cooker at up to 2,000 ft. above sea level. The chart indicates which preset menu button to use and how many additional pushes are needed for the proper cooking time.

Getting Started

Your pressure cooker accommodates 5 (8-oz.) wide mouth (jelly) jars per canning session. Use jars with self-sealing lids.

Cleaning the Jars

Wash empty jars in hot water per manufacturer's instructions. Rinse thoroughly. Scale or hard-water films can be removed by soaking jars in a solution of 1 cup vinegar (5% acidity) per gallon of water for several hours.

Preparing the Lids

Self-sealing lids (Fig. A) have a flat metal lid held by a metal screw band (Fig. B). During processing, the lid gasket softens to form an airtight seal. Follow manufacturer's directions for preparing lids. Examine lids carefully; do not use old, dented, or deformed lids, or lids with gaps or defects in the sealing gasket.

The Canning Process

1. Select a pre-tested pressure canning recipe. Prepare ingredients as instructed, using the freshest produce at peak ripeness.
2. Fill clean canning jars to the level shown in Fig. C (see diagram description below). Liquid should not exceed this level to allow for 1-inch of headspace at the top of the jars.
3. Use a thin utensil to release trapped air between the food and the jar by pressing food firmly to the sides to dislodge air bubbles.
4. Place a clean lid on top of the jar and add a screw band. Turn clockwise and hand-tighten.

Diagram Description (Fig. A, B, C): Fig. A shows a flat metal lid. Fig. B shows a metal screw band. Fig. C illustrates a canning jar showing the "LID", "HEADSPACE" (1-inch), and "LIQUID LEVEL".

Notes:

• Never retighten lids after processing jars. As jars cool, contents contract, pulling the lid firmly against the jar to form a high vacuum.
• Loose screw bands may allow liquid to escape during processing, causing seals to fail.
• Overly tight screw bands prevent air venting, leading to food discoloration. They can also cause lids to buckle or jars to break. Screw bands are not needed on stored jars and should be removed after jars cool.
• When removed, washed, dried, and stored, screw bands can be reused. If left on stored jars, they may become difficult to remove, rust, or not work properly.

Canning Procedure

5. Place the inner pot into the pressure cooker. Place a short wire rack (not included) at the bottom of the inner pot.
6. Place up to five (8-oz.) filled, sealed jars on the rack.
7. Pour hot water over the jars and into the inner pot until the water level reaches one-fourth of the way up the sides of the jars.
8. Secure the lid onto the pressure cooker by turning it counter-clockwise and locking it into place.
9. Ensure the pressure discharge valve is set to the seal position.
10. Plug in the cord.
11. Use the preset buttons to set the appropriate amount of time.
12. When cooking is complete, the cooker will beep 3 times and go to warming mode (display reads b00).
13. The warm/cancel indicator light will flash/flicker. The pressure cooker will naturally release pressure (approx. 10–15 min).
14. You can use the quick release method by rotating the pressure discharge valve to the vent position until the float valve sinks.
15. Use canning tongs to remove the hot jars and place them on a heat-resistant surface. CAUTION: Jars are hot!
16. When jars have cooled to room temperature, remove the screw bands. A "click" sound indicates the lids are sealing properly.
17. After one to two hours, check that lids are tightly sealed. If lids have "give," the food must be reprocessed immediately or refrigerated and used within a few days.
18. Place finished jars on shelves in a cool, clean, dry atmosphere. Properly processed food will last for months. Jars, lids, and screw bands are reusable. Check for damage before reuse.

IMPORTANT: Do NOT use the pressure cooker as a pressure canning device at altitudes above 2,000 ft.

Recipes

Quick Jambalaya

Ingredients:

• 2 Tbsp. vegetable oil
• ½ red bell pepper & ½ green bell pepper, small dice
• 2 stalks celery, small dice
• 1 medium onion, small dice
• 4 green onions, trimmed and diced
• 1 Tbsp. garlic, minced
• ½ lb. raw shrimp, peeled and deveined
• 14 oz. andouille sausage, diced
• 3 chicken breasts, diced
• 1 Tbsp. Cajun seasoning
• ½ Tbsp. dried thyme
• 1½ tsp. crushed red pepper
• 1 bay leaf
• 28 oz. can crushed tomatoes
• 1 cup chicken stock
• 1 cup white rice

Instructions:

1. In a sauté pan over medium heat, sauté bell pepper, celery, onion, and green onion for 10 minutes in vegetable oil until tender. Add garlic and sauté 1 minute more until fragrant. Transfer food to the pressure cooker.
2. Alternative sauté method: Insert inner pot into unit, press the Rice/Grains preset button, and keep the lid open during sautéing.
3. Add shrimp, sausage, chicken, seasonings, tomatoes, stock, and rice to the pressure cooker. Stir to distribute evenly.
4. Place the locking lid onto the unit and lock into place. Turn the pressure discharge valve to seal.
5. Use the meat/poultry preset button to pressure cook for 20 minutes.
6. Ensure pressure is released before unlocking the lid. Fluff rice with a fork and serve immediately with your favorite hot sauce.

Recipe Variations:

• Use any smoked sausage in place of the andouille.
• Substitute a 12-oz. bottle of beer for chicken stock, if desired.

Yield: 4–6 servings

Chile Con Carne

Ingredients:

• 1½ Tbsp. vegetable oil
• 1 medium onion, diced
• 2 celery stalks, small dice
• 1 jalapeno, seeded, deveined, small dice
• 1 Tbsp. minced garlic
• 1½ lb. ground beef
• Chili Spices:
  • 2 Tbsp. each: chili powder, brown sugar
  • 1 Tbsp. each: cocoa powder, celery salt
  • ½ Tbsp. each: ground coriander, cumin, oregano, black pepper
  • ¼ Tbsp. ground cinnamon
• 1 bay leaf
• 2 cups dried kidney beans, soaked for 30 minutes in warm water then drained
• 28 oz. canned crushed tomatoes
• 1 Tbsp. apple cider vinegar
• 3½ cups beef stock

Instructions:

1. In a sauté pan over medium heat, sauté onion, celery, and jalapeno for 10 minutes in vegetable oil until tender. Add garlic and sauté 1 minute more until fragrant. Add ground beef and cook 7 minutes until no longer pink. Transfer food to the pressure cooker.
2. Alternative sauté method: Insert inner pot into unit, press the Rice/Grains preset button, and keep the lid open during sautéing.
3. Add chili spices, soaked kidney beans, crushed tomatoes, vinegar, and beef stock to the pressure cooker.
4. Place the locking lid onto the unit and lock into place. Turn the pressure discharge valve to seal.
5. Use the pork/ribs preset button and push it an extra 15 times to get a cook time of 50 minutes.
6. Ensure pressure is released before unlocking the lid. Serve immediately.

Recipe Variation:

• Use 2 lb. of bottom round roast cut into 1-inch chunks instead of ground beef.

Yield: 4–6 servings

Tex-Mex Pork and Beans

Ingredients:

• ½ lb. bacon, small dice
• 1 onion, small dice
• 2 Tbsp. minced garlic
• 3½ lb. boneless pork roast, cut into 1-inch cubes
• 2 cups dried great northern beans, soaked for 30 minutes in warm water then drained
• 1 lb. (approx. 7 large) tomatillos, roasted and puréed with ½ cup cilantro
• 2 Tbsp. granulated sugar
• 1½ Tbsp. celery salt
• 1 Tbsp. each: garlic powder, onion powder, thyme
• ½ Tbsp. each: black pepper, white pepper
• ¼ Tbsp. each: crushed red pepper, paprika
• 2 cups chicken stock

Instructions:

1. In a sauté pan over medium heat, sauté bacon and onion until bacon is crispy and onion is tender (approx. 10 minutes). Add garlic and sauté 1 minute more until fragrant. Add pork and brown for 5 minutes (pork will not be fully cooked). Transfer food to the pressure cooker.
2. Alternative sauté method: Insert inner pot into unit, press the Rice/Grains preset button, and keep the lid open during sautéing.
3. Add soaked beans, tomatillo purée, sugar, spices, and chicken stock to the pressure cooker.
4. Place the locking lid onto the unit and lock into place. Turn the pressure discharge valve to seal.
5. Use the pork/ribs preset button and push it an extra 15 times to get a cook time of 50 minutes.
6. Ensure pressure is released before unlocking the lid. Serve immediately.

Yield: 4–6 servings

Chicken Bone Broth (Stock)

Ingredients:

• 2 lb. chicken bones
• 2 large onions, skins removed and cut in quarters
• 2 carrots, unpeeled
• 2 stalks celery, leaves removed
• 1 head garlic, top sliced to expose cloves
• 1 bunch fresh thyme
• 1 bunch parsley stems (do not use leaves, save for garnish)
• ½ Tbsp. whole peppercorns
• 1 bay leaf
• 6 cups water
• 1 Tbsp. fish sauce or soy sauce
• Garnish (optional) with fresh chopped parsley and cooked noodles

Instructions:

1. Place bones, vegetables, herbs, spices, water, and fish sauce into the pressure cooker.
2. Place the locking lid onto the unit and lock into place. Turn the pressure discharge valve to seal.
3. Use the pork/ribs preset button and push it an extra 15 times to get a cook time of 50 minutes. When finished cooking, turn off the unit.
4. Tip: Let pressure naturally release to ensure a beautiful, clear stock. This may take up to 15–30 minutes, but is well worth the wait.
5. Strain the stock and discard any solids. Stock can be frozen for long-term storage, refrigerated, or served immediately. Season to taste with salt and pepper.

Yield: 6 cups

Bavarian Sauerkraut

Ingredients:

• ½ lb. bacon, diced
• ½ large onion, diced
• 1 Granny Smith apple, peeled and shredded
• 32 oz. sauerkraut, drained and rinsed briefly in cold water
• 14 oz. kielbasa or bratwurst cut into large chunks
• 12 oz. beer
• ½ tsp. caraway seeds
• 1 Tbsp. celery salt

Instructions:

1. In a sauté pan over medium heat, sauté bacon and onion until bacon is crispy and onion is tender (approx. 10 minutes). Transfer food to the pressure cooker.
2. Alternative sauté method: Insert inner pot into unit, press the Rice/Grains preset button, and keep the lid open during sautéing.
3. Add shredded apple, sauerkraut, sausage, beer, caraway seeds, and celery salt to the pressure cooker.
4. Place the locking lid onto the unit and lock into place. Turn the pressure discharge valve to seal.
5. Use the meat/poultry preset button to pressure cook for 20 minutes.
6. When cooking is complete, turn off the unit and let sit for 15 minutes before ensuring pressure is released, unlocking the lid, and serving.

Recipe Variation:

• Substitute chicken stock for the beer.

Yield: 4–6 servings

Returns

If any item, for any reason, does not meet your expectations, return it. Montgomery Ward will gladly:

• Refund your merchandise amount
• Credit your account
• Send a replacement

You may return any unused item in its original packaging within 60 days of receipt for a full refund of the purchase price (excluding shipping and processing charges).

Please send returns to:

Montgomery Ward, Inc.
Attn: Customer Returns
2000 Harrison Suite 100
Clinton, IA 52732-6676

When returning an item:

• Use the original packaging and pack it securely.
• Adequately insure your item in case you need to make a claim with the carrier.
• Include your order number and reason for return.
• We recommend keeping the receipt for 4 weeks.

Warranty

1 Year Limited Warranty

Montgomery Ward, Inc. warrants this Chef Tested product to be free from defects in material and workmanship for one year from the provable date of purchase.

Within this warranty period, Montgomery Ward will repair or replace, at its option, defective parts of this Chef Tested product at no charge, provided the product is returned, freight prepaid with proof of purchase to Montgomery Ward. Allow 2–4 weeks for return shipping.

This warranty does not cover improper installation, misuse, abuse, or neglect on the part of the owner. Warranty is also invalid if the product is taken apart or serviced by an unauthorized service station.

This warranty gives you specific legal rights that may vary from state to state.

THE FOREGOING WARRANTIES ARE IN LIEU OF ALL OTHER WARRANTIES AND CONDITIONS, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THOSE OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE.

Montgomery Ward Customer Service: 8:00 a.m. to Midnight CT, Monday through Friday

Wards.com | 1-888-557-3848