Crockpot CPE300, Руководство пользователя

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The STEAM function is perfect for gently
steaming fish and vegetables. It is
pre-programmed to use the HIGH pressure
cooking setting. When steaming, use the
Steaming Rack.
Capacity:
When the Cooker is used with the STEAM
function, the maximum capacity of liquid
should be just under the rack wires, so that
the liquid is not touching the food.
Steaming
Note: The unit cannot pressure cook without
liquid. Ensure a minimum of 250ml of liquid
is used inside the removable Cooking Pot.
• Place the Cooker on a flat, level surface.
• Place Cooking Pot inside Heating Base.
Plug the Cooker into a wall outlet. The
Cooker will beep, and the Display Screen
will illuminate with four dashes (- - - -).
• Add 250ml of water to the bottom of the
removable Cooking Pot and insert the
cooking rack. Ensure water is just under
the wires of the rack so that food is not
touching water.
• Place your food on the cooking rack.
• Place the Lid on and lock by rotating
counterclockwise to the LOCKED
position.
• Using the finger tab, flick the Steam
Release Valve to the “Seal” position.
• Press the STEAM button and adjust the
time and pressure as needed.
Note: See the Cooking Guide on page 14
to find the possible time and pressure
adjustments.
• Once you have made the desired
adjustments, if any, press START/STOP.
• The Cooker needs to gain pressure before
pressure cooking can begin. When the
Cooker is gaining pressure, “HEAt” will
appear on the Display Screen and the time
will not count down. When pressure has
been reached, “HEAt” will disappear on the
Display Screen, and the time will begin to
count down.
• After the set cooking time has elapsed,
the Cooker will beep and will automatically
switch to the KEEP WARM setting. The
Display Screen will therefore change from
the cook time to a new timer that will count
up to 4:00 (4 hours) or until you press the
START/STOP button. After 4 hours in the
KEEP WARM setting, the Cooker will turn
off.
Using the STEAM Function
CAUTION: During cooking, steam will build
up in the Cooker, so when lifting the Lid
use a kitchen glove or mitt to protect your
hand.
TIP: See the Steaming Chart on page 16.
Food Amount Amount of
water
Pre-prep Cooking
Time,
minutes
Asparagus 250g 400ml trim woody ends 2
Broccoli 300g 400ml trim stalks 2
Brussel Sprouts 400g 400ml peel outer leaves, leave whole 4
Butternut Squash 1 whole,
900g-1kg
400ml cut in half, remove seeds, slice
into 6
7
Carrots 500g 400ml sliced into 1 cm rounds 5
Carrots and Swede 600g 400ml peel and cut into similar sized
pieces
6
Cauliflower 500g 400ml cut into 5cm florets 3
Corn on the Cob 2 400ml remove any outer leaves 3
Frozen Chunky
Vegetables
500g 400ml cook from frozen 3
Green cabbage 1 whole 400ml cut into quarters 4
Leeks 500g 400ml trim ends and cut into 2 cm
rounds
4
New Potatoes 750g 400ml leave whole 8
Sweet Potatoes 900g - 1kg 400ml peel and cut into large chunks 5
White potatoes, ideal
for mash
900g - 1kg 400ml peel and cut into large chunks 9
Basmati Rice 400g (2 cups) 600ml rinse rice before use 6
Brown Rice 400g (2 cups) 400ml rinse rice before use 22
Eggs 6 400ml whole in shell 7
Chicken fillet 2-4 fillets 400ml season before cooking 8
Salmon 2-4 fillets 400ml season before cooking 3
Steaming Chart