BEFORE USING FOR THE FIRST TIME
1.
Carefully unpack the Remoska and remove any packaging.
2.
Wash the cooking pan in warm, soapy water, or place in the dishwasher. Rinse and dry thoroughly. Never
use abrasive cleaners or scourers as they will damage the pan.
3.
Wipe the lid with a damp cloth, then dry thoroughly. It must never be immersed in water or run under the
tap.
USING YOUR REMOSKA
This traditional Czech-made cooker fits extremely well into today’s lifestyles as it makes a variety of delicious,
one-pot meals whilst being economical on electricity. Once your ingredients have been added to the cooking
pan and the Remoska is switched on, it needs little attention, leaving you free to get on with other things.
The stainless steel lid is the source of the heat. The glass window lets you view food as it cooks, without needing
to lift the lid, so preventing heat and moisture from escaping. Steam is released via two valves in the lid. The
Remoska is extremely easy to operate as all that regulates the heat is the on/off switch.
1.
Prepare your ingredients and place them inside the cooking pan. Put on the lid.
2.
Plug the Remoska into the mains socket and press the on/off switch on the handle to turn it on. The switch
will light up to show the Remoska is heating.
3.
When your meal is ready, turn off the Remoska by pressing the on/off switch. Unplug the cooker and
remove the lid carefully. Please take care as it will be extremely hot. Leave the lid and cooking pan to cool
completely before cleaning. See CARE AND CLEANING.
PLEASE NOTE: never heat the empty cooking pan unless you need to warm up any oil required in a recipe.
Everything is cooked from cold and it really does work.
HELPFUL HINTS
The perfect roast dinner
•
By far the easiest introduction to Remoska cooking is to roast some chicken legs on a bed of sliced
potatoes, onion and carrot. For the Standard, thickly slice 4 large potatoes, cut 1 large onion into quarters,
and peel and halve 4 large carrots. Place the vegetables into the Remoska and top with 4 whole chicken
legs. Season and drizzle with oil; no liquid is needed as the vegetables will absorb plenty of meaty juices
from the chicken. Replace the lid and cook for 1 to 1½ hours, or until the chicken is thoroughly cooked.
This complete roast dinner will serve 4 people; for the Grand Remoska, increase the ingredients
accordingly.
•
The Remoska makes wonderfully succulent roast chicken and leg of lamb. To keep all the juices in we
recommend placing the meat in a roasting bag (available from
www.lakeland.co.uk
). The Standard
Remoska will take a whole small chicken, whilst the Grand offers enough space to tuck potatoes, carrots
and onions around the meat as it roasts.
•
For golden, crispy roast potatoes, parboil first, drain and return to the saucepan. Sprinkle with a little
semolina, then shake the potatoes in the pan. Place them in the Remoska, drizzle with oil and leave to cook
for 45 minutes to 1 hour, depending on the potatoes’ size.
BAKING BREAD AND CAKES
•
You’ll notice that the edges will brown much quicker than the centre when baking cakes and bread. It’s a
good idea to use a foil plate the same diameter as the cooking pan, cutting a hole in the centre of the plate
and placing it over the cake or loaf halfway through cooking.
•
The Grand Remoska is large enough to fit a 2lb loaf tin if you wish to bake a traditional-shaped loaf.
•
Pre-prepared bread and cake mixes turn out perfectly in the Remoska.
•
The Remoska is a mini oven, which means that sponge puddings, rice puddings and sponge cakes can be
cooked in an ovenproof dish or baking tin that fits inside the Remoska pan.
GENERAL TIPS
•
Ready meals in foil dishes can be placed straight into the Remoska. Pizzas can also be cooked from frozen
or fresh.
•
To protect the Teflon pan from scratching we recommend lining it with Magic Non-Stick Liner, cut to size
(available from
www.lakeland.co.uk
).
•
Almost all the recipes in this booklet are suitable for both the Standard and the Grand Remoska. A bumper
book of 200 recipes, Remoska Cooking, is also available from
www.lakeland.co.uk
together with a full
range of Remoska accessories.
•
Although the deep cooking pan which comes with the Remoska will cook all the recipes, shallow pans are
also available from Lakeland. These prove very practical when making toasted sandwiches, poaching small
fillets of fish, reheating ‘plate’ pies and making many of the recipes in the Remoska Cooking book.
CARE AND CLEANING
1.
Switch off and unplug the Remoska. Let the lid and cooking pan cool completely before cleaning.
2.
Wash the non-stick pan in warm, soapy water. Any baked-on food will come away quickly and easily in
warm water thanks to the Teflon coating, but the pan may be placed in the dishwasher if you prefer.
3.
Wipe the cooled lid with a soft, damp cloth, then dry thoroughly. Never immerse in water or run under the
tap. Please do not use abrasive cleaners or scourers as they will damage the Remoska.
