Oursson MP6010PSD, Instruction Manual

Page: 10 / 28

10
SOUP Broths, dressing
soups, etc.
Chicken broth for 10 servings:
1 kg of chicken (broiler chicken) 20 g of salt, 2 bay
leaves, 150 g onion (1 pc.), 1 bunch of parsley,
water to the max
Preparation:
Place all broth ingredients in a bowl. Cook in the
SOUP program, pressure 2, cooking time - 25 min-
utes. Remove the onion and parsley. Separate the
chicken from the bones and serve with the broth.
Cooking time - 45 minutes.
PORRIDGE Milk porridge: millet,
rice, oat, etc.
Oatmeal with prunes:
1 cup oat flakes, 2 cups milk, 1 cup water, 100g
prunes, 1 tsp. granulated sugar, a pinch of salt, 3
tbsp. butter
Preparation:
Soak the pitted prunes. Rinse oatmeal in cold
water. Place the oatmeal in a multicooker bowl.
Add water and milk, a pinch of salt and sugar (to
taste). Mix everything. Turn on the PORRIDGE
mode by choosing a time of 30 minutes. At the end
of cooking, add prunes and butter to the porridge.
Mix everything. Let the cooked porridge stay a little
under the cover for 10-15 min.
Cooking time - 40 minutes.
By changing the amount
of liquid and cereals, you
can change the viscosity
of the porridge.
MY CHOICE With this program, you can cook according to your own recipe, set the time and temperature
yourself.
STEAMING Various steamed
dishes
Steamed chicken (whole) for 4 servings:
1.25 kg chicken (broiler chicken), salt and pepper
(optional), 5 pcs. peppercorns, 1 bay leaf, 2 cups
of water
Preparation:
Place water, peppercorns, a bay leaf into the
i bowl, install the steaming rack, put the whole
chicken on it, grated with salt and pepper. Cook in
STEAMING mode, 40 minutes, pressure 4.
Cooking time - 50 minutes.
Use a steaming rack.
Calculation of water for
steam cooking approxi-
mately: for every 10-15
minutes of cooking –1
measuring cup of water.
STEWING Vegetable stew
(with or without
meat / poultry),
stews / poultry,
stuffed vegetables
(peppers / tomatoes
/ eggplant / zucchini
/ cabbage leaves),
meatballs, etc.
Beef stew with potatoes for 4 servings:
500 g of beef (pulp), 500 g of potatoes, 150 g of
sweet pepper, 200 g of carrots, 150 g of onions, 25
g of olive oil, 10 g of salt, 0.5 tsp. Mixtures mill “4
peppers”, 1 tsp. mixtures mill “Provencal herbs”
Preparation:
Fry the pieces of beef with finely chopped onions
in olive oil in the FRY program. Add the coarsely
chopped remaining ingredients to the bowl. Cook in
the STEWING program for 1 hour .
Cooking time - 1 hour 30 minutes.
VEGETABLES Various vegetables Frittata with leeks and asparagus, 12 servings:
leeks 300 g, asparagus 300 g, fresh champignons 150 g,
butter 50 g, salt 3 g; For egg filling: chicken eggs 12 pcs.,
Semi-hard cheese 200 g, spices, salt 5 g.
Preparation:
Cut the leeks into 1 cm thick slices and cut each sprig of
asparagus into 4 pieces. Cut off the stems of the cham-
pignons, use only the caps. Place butter in a multicooker
bowl, add onions, asparagus and mushrooms, salt.
Select the FRY mode by setting the time to 5 min. At the
beep, transfer the fried ingredients to a deep bowl. Cut a
sheet of parchment ~ 35x40 mm in size. Place the parch-
ment in the multicooker bowl. Place the fried ingredients on
top of the parchment. Use a mixer to mix all the egg filling
ingredients. Cover the toasted onions, asparagus and
mushrooms with egg filling.
Cook on VEGETABLES mode for 25 min. Pull the edges
of the parchment and carefully remove the frittata and
transfer the finished dish to a plate.