Turning meat and fish only once whilst frying
will help prevent it from drying out. This will
also be avoided by turning over the food with a
spatula rather than pricking it with a fork.
Frying or cooking fish for too long will make it
tough, and will spoil the flavour. In general, fish
is done when the tissue readily separates (into
layers) and has lost its transparency
or raw colour.
Frying/Grilling
Do not use more than a small quantity of oil or
frying fat when frying or grilling food.
Coating fish with breadcrumbs or flour before
you fry it will protect the fish from the heat and
prevent it from drying out. After frying the fish
place it on a piece of paper kitchen towel to
drain.
Stir-frying
Stir-fried dishes are prepared by continually
stirring and turning until the ingredients are
done. Only a little oil is required; the pot is set
to a high temperature. Put the meat or fish in
the pot, and turn it repeatedly until it is about
three-quarters done. You can then add the
further ingredients, such as carrots, onions,
mushrooms, paprikas, courgettes, and/or a
little thin sauce, etc., etc., and continue cook-
ing until the meat or fish is done.
Stir-frying is healthy since only a little oil is re-
quired, little or no salt needs to be added, and
the vitamins are retained. Moreover the food
is delicious since this method of preparation
does full justice to the flavour of the ingredients
– and the vegetables remain crisp.
Cooking
Food is cooked by heating it in boiling liquid
until it is done. The Electric Pot is very suitable
for cooking moderate quantities of pasta and
rice. The Electric Pot is, in particular, ideally
suited to cooking spaghetti; the pot has a
larger diameter than many other pots available,
and you do not need to shorten the spaghetti.
The cooking times stated in the enclosed
recipes serve only as guidelines. The actual
cooking times depend on the quality of the
meat and the freshness of the vegetables, etc.,
and will vary from dish to dish.
Poaching
Poached foods are cooked slowly in a liquid
just below boiling point. The liquid is at the
correct temperature for poaching once the
surface just begins to move. The quantity and
temperature of the liquid used for poaching
depends on the food being cooked. Meat, fish
and poultry are usually poached in bouillon;
eggs are poached in water containing a little
salt and, often, a drop of vinegar. Fruit can be
poached in a thin syrup. Poaching imparts a
delicate flavour to the food, since a little flavour
from the liquid is added to the poached ingre-
dients.
Stewing
Food is stewed by briefly frying the surface and
then allowing it to cook very slowly at a low
temperature. Stewing is ideal for preparing a
hash, since the Electric Pot offers you an op-
portunity to combine a wide variety of prepa-
ration methods. Lightly fry the meat, add the
various ingredients, such as onions, cloves,
cream, mushrooms and garlic, etc., and then
allow to simmer for a couple of hours.
Thawing
You can also use the Electric Pot to thaw food.
Set the thermostat to position 1 and put the
food to be thawed in the pot.
Maintenance and cleaning
• Never move the appliance whilst it is
switched on or is still hot. Switch off the
appliance, and wait until it has cooled down
before you move it.
• Do not immerse the appliance in water or in
other liquids when the thermostat is plugged
in the socket. If this happens do not use the
appliance any more; dispose
of the appliance.
• Do not use corrosive or scouring cleaning
agents or scouring pads.
_IM.indd 4
4/29/2014 10:28:40 AM
