11.   Remove pot from heat.

12.   Remove pot from the stove and let the mixture cool until it is no longer hot when touched.

13.   Remove the pot from heat and cover with a tight-fitting lid.

14.   Remove pot from the heat and toss in the spinach and basil.

15.   Remove the pot from the heat, stir in the diced clams and chopped parsley and season to taste with black pepper.

16.   Remove the pot from the heat and stir in the vinegars.

17.   Remove the pot from the heat, lift the quince from the syrup and, while still warm, cut the quince into thin slices.

18.   Remove the pot from the oven and let cool.

19.   The large glass pot is permanently attached to a plastic bottom, which serves as a trivet when the pot is removed from the machine for serving.

20.   When the chicken is cooked, remove the pot from the stove and strain off the liquid.