| 摘要 |
A cooking device and method for cooking food items by boiling and by steaming is provided. The method of cooking the food items includes placing an amount of liquid in a recess of the cooking device, heating the recess to heat a liquid therein to a cooking temperature, and receiving the sidewalls of a bowl having apertures in a bottom surface thereof in the recess, in a first position, for cooking by boiling. The bowl is supported in a second position over the recess on an intermediate member for cooking the food items by steaming.
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