Cuckoo CRP-G10 Series, Operating Instructions Manual

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COOKING GUIDE
46
Recipe
❶ Remove fat and tendon from chopped rib and
remove blood by putting it in cold water.
❷ Remove water by scooping it with a basket and keep the
rib smooth by marinating it in sake and pear juice.
❸ Peel the skins of chestnuts and divide large chestnuts into
two pieces. Stir-fry gingko nuts with oil and peel the skins
of gingko nuts. Cut carrots into chestnut-size pieces.
❹ Mix all the prepared ingredients with seasoning
and marinate them for one hour. After that, put
them in the inner caldron (It is not necessary to
pour additional water since it is cooked with
moisture from rib and marinade)
❺ After locking the cover and choosing [Multi Cook] in
menu button, push [Pressure Cooking] button after
setting up the time of universal steam as 45 minutes.
❻ After cooking is completed, scatter ground pine nuts
on the steamed rib.
Beef rib (port rib) 1.2kg, sake 3 tablespoons, nicely aged soy sauce 5
tablespoons, crushed garlic 1 tablespoon, sesame oil 1 teaspoon, onion
juice 3 tablespoons, pear juice 3 tablespoons, sugar 3 tablespoons,
chopped scallion 5 tablespoons, ground sesame mixed with salt 1
tablespoon, ground pepper 1 teaspoon, carrot 1 unit, chestnut 10 units,
ginkgo nut 20 units andground pine nuts 1 tablespoon
Ingredients
Recipe
❶ Wash a chicken, clean and remove feathers and
internal organs and cut fat in the part of tail.
❷ After cutting the chicken into a size suitable for eating,
make cuts in the chicken to make t well- seasoned
and quick-roasted.
❸ After putting carrot, potato and chicken cut in a size
suitable to eating in a large bowl and mixing them with
seasoning prepared, marinate them enough.
❹ Put enough marinated chicken, potato and
carrot in the inner caldron.
❺ After locking the cover and choosing [Multi Cook]
in menu button,push [Pressure Cooking] button
after setting up the time of universal steam as 45
minutes.
1 chicken (1kg), potato 100g, carrot 100g, sugar 3
tablespoons, chopped scallion 1 tablespoon, crushed garlic
1 teaspoon, nicely aged soy sauce 6 tablespoons, ginger
juice 1/2 tablespoon, ground pepper 1/2 teaspoon, ground
sesame mixed with salt 1 tablespoon and sesame oil 1.5
tablespoons.
Ingredients
Recipe
❶ Put two cups of water in the inner caldron
and put steam plate on the above.
❷ Cut pork into 2~3 pieces and put them on the steam
plate with 2~3 pieces of ginger cut into thin slices.
❸ After locking the cover and choosing [Multi Cook] in
menu button, push [Pressure Cooking] button after
setting up the time of universal steam as 40 minutes.
❹ After cooking is completed, put the above on
a plate with onion, garlic, scallion and kimchi.
Pork (shank or pork belly) 400g, ginger 1EA, some
garlic, onion 1EA, scallion 1EA and some kimchi
Ingredients
Universal Steam
 Steamed Rib  Steamed Chicken  Boiled Pork
Recipe
❶ Bind pork with silk yarn tightly so that it may be
cooked properly.
❷ Put the bound pork in the container, and soak it by
adding soy sauce, salt and the five flavors.
❸ Put the materials of ❷ into My Caldron, and pour 3
measuring cups of water.
❹ Lock the lid, press MENU button, and after selecting
[Multi Cook] and setting all-purpose steaming time to
40 minute, press [Pressure Cooking] button.
❺ Once the cooking is completed, take out the pork and
release silk yarn by cutting it with scissors. Cool down
five-flavor pork, and put it on the plate by slicing it to
0.2cm thickness.
700g of pork, 2/3 cup of soy sauce, 3
tablespoonful of sugar, a little bit of silk yarn
Five flavors : 6 grains of black pepper,
7cm of cinnamon, 4 pieces of star anise
Ingredients
Recipe
❶ Divide squid-fish half, remove intestines, and after
washing clean by peeling it off, make cuts both to
lengths and breadths inside.
❷ Put a little bit of salt in boiling water, blanch the body
of the cut squid-fish, and blanch the legs as well by
trimming them.
❸ Wash spinach clean by trimming it, blanch it slightly after
adding salt, remove water content by rinsing it in cold
water, blanch carrot in boiling water by shredding it, and
mix both of them with salt and sesame oail.
❹ Loosen up egg by adding salt in it, and paste it
throughout the squid-fish area.
❺ Wipe water content off the blanched squid-fish, put a
little bit of wheat powder inside, and after rolling spinach,
carrot and squidfish legs, fix them with skewer.
❻ Put the rolled squid-fish, seasoning sauce and half cup
water in My Caldron.
❼ Lock the lid, press MENU button, and after selecting
[Multi Cook] and setting all-purpose steaming time to 30
minutes, press [Pressure Cooking] button.
2 squid fish, 140g of spinach, 150 of carrot, 2egg, a little bit of
salt, a little bit of sesame oil, a little bit of wheat powder
Seasoning Sauces : 2 tablespoonful or red pepper paste, 2
tablespoonful of say sauce, 1 tablespoonful of sugar, 1
tablespoonful of refined rice wine, 1/2 refined rice wine, 1/2
teaspoonful of sesame oil, 1/2 teaspoonful of red pepper powder
Ingredients
Recipe
❶ After scattering ground pepper and salt on
beef to suit its taste, put the beef in the inner
caldron and pour 1/2 cup of water.
❷ After locking the cover and choosing
[Multi Cook] in menu button, push
[Pressure Cooking] button after setting up
the time of universal steam as 30minutes.
❸ After cooking is completed, pour some
steak sauce on the steak.
Beef(for steak) 500g, some steak sauce,
some salt and some ground pepper
Ingredients
Universal Steam
 Five-flavor Pork  Hard-boiled Cuttlefish  Steak
How to make wine sauce
After mincing button mushroom, garlic and onion,
stir-fry the prepared material with salt and ground
pepper. After boiling enough red wine, boil it down
in ketchup, barbecue sauce, pepper corn and
laurel leaves.