EN-10
EN
Multi-cooker and fryer
SFR 9300BK
2020
04/2020
OPERATION
PREPARING INGREDIENTS AND COOKING TIPS
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Select the amount of food for cooking so that it does not exceed the maximum capacity of the cooking pot. Always
pour a sufficient amount of water under the food, otherwise due to the lack of water the multi-cooker could overheat
before the cooking process is completed.
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When preparing whole pieces of meat, pour a sufficient amount of water underneath it. Always trim away excess
fat from the meat. Thoroughly cook all meat, fish and seafood.
■
You can also place frozen meat into the cooking pot, however you must add approximately 0.2 litres of water or
stock to it in order to create a thermal inter-layer between the meat and the cooking pot to protect the cooking
pot against damage by a sudden change in temperature. At the same time, keep in mind that the cooking time
will be several hours longer.
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As a rule, cut food into equal-sized pieces to ensure that it cooks evenly.
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Vegetables such as carrots, onions, turnips, etc. take longer to cook than meat, therefore cut them into sufficiently
small pieces.
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Allow frozen vegetables to defrost and add them in the last half hour to hour of cooking. This will ensure that
the vegetables retain their colour and structure. At the same time, the ingredients in the multi-cooker will not be
cooled down excessively.
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Searing meat and frying vegetables in advance separately on a pan will remove a part of the fat from the meat and
improve the appearance and flavour of both meat and vegetables.
■
Milk products such as for example cream, sour cream or yoghurt as well as pasta tend to shrink and disintegrate
during the slow cooking process, therefore add them at the end.
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Never cook legumes (e.g. dry beans or lentils) in the multi-cooker, always first soak them for about ten hours in water.
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Fats such as oils, butter, lard do not need to be used at all, especially if you wish to adhere to a healthy diet. If you
cannot be without fat, then 2-3 tablespoons of oil based on the number of portions that you are cooking will be
sufficient.
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During the cooking process, lift the lid as little as possible because each time the lid is lifted, heat escapes and
liquids are evaporated. If you lift the lid frequently or put it aside when cooking for an extended period of time, it is
necessary to take into consideration that the meal may not be fully cooked and that it may be necessary to extend
the cooking time by manually adjusting the time and/or temperature.
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If the food intended for deep frying is damp, then dry it first. Always season food with spices only after deep frying
and do not apply the spices above the cooking pot or during the course of deep frying.
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If you wish to deep fry coated/battered food, ensure that it is evenly coated/battered and that any excess breadcrumbs
are tapped off because loose breadcrumbs spoil the quality of the frying medium.
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Certain types of food, such as doughnuts, can be deep fried directly in the cooking pot containing the frying medium
without using the frying basket (not included).
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If you wish to deep fry frozen food, first remove any excess ice from it since it could cause the oil to boil over.
ASSEMBLY
■
Take the cooking pot out of the multi-cooker unit and fill it with ingredients based on the intended food type.
Always respect the marks
A7
(MIN/MAX) inside the cooking pot. The total amount of ingredients together with
water must not exceed the 4/5 mark of the cooking pot. When preparing meals, which increase in volume during
the cooking process, do not fill the cooking pot to more than 3/5. However, the volume of the food must reach at
least 1/5 of the capacity of the cooking pot.
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For deep frying, only use oils and shortening fats that are explicitly marked as “non-frothing” and suitable for deep
frying. This information is provided on the packaging or label.
Warning:
Never cut food directly inside the cooking pot
A3
.
Never place food directly in the multi-cooker unit
A4
.
When frying, never combine various types of shortening fats or oils together.
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Clean the top edge of the cooking pot and any other parts, which have been soiled while the cooking pot was
being filled.
