Cuchen IH PA1000 Series, Руководство пользователя

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30
Recipes
Corn Boiled Eggs Steak
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Ingredients : 4 Corns
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How to Cook
1. Pour 2 cups of water into the inner pot.
2. Place the plate for steaming into the inner pot. Then,
place thoroughly washed corns on the plate.
3. Place the inner pot inside the rice cooker, and close
the lid.
4. Turn the dial to select Steam from the menus. Set time
to 40 minutes, and press the [PRESSURE/QUICK]
button.
5. The corn can get very hot. Do not touch immediately
after cooking.
※
Purchase the steam plate separately.
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Ingredients : 10 Eggs, 4 Cups of Water, and One or
Two Drops of Vinegar
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How to Cook
1. Place eggs, water and vinegar in the inner pot.
2. Place the inner pot inside the rice cooker, and close
the lid.
3. Turn the dial to select Steam from the menus. Set time
to 20 minutes, and press the [PRESSURE/QUICK]
button.
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Ingredients : 500g of Meat for Steak, a Small
Amount of Steak Sauce, a Small Amount of Salt,
and a Small Amount of Pepper
●
How to Cook
1. Sprinkle salt and pepper on the beef and place
the beef in the inner pot, then pour 1/2 cup of
water.
2. Place the inner pot inside the rice cooker, and close
the lid.
3. Turn the dial to select Steam from the menus. Set time
to 30 minutes, and press the [PRESSURE/QUICK]
button.
4. Once cooking is completed, take out the beef and
pour the steak sauce.
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How to make wine sauce
Mince champignon mushrooms, onions and garlic. Season
all the Ingredients with salt and pepper and stir-fry
them. Pour red wine into the mixture and boil them. Add
ketchup, barbeque sauce, pepper corn and bay leaves
and boil down.
Steamed Clam Japchae Smothered
Chestnuts
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Ingredients : 4 Clams, 30g of Beef, 1 Egg White,
1 Egg, 2 Teaspoons of Minced Green Onions, 1
Teaspoon of Minced Garlic, ½ Teaspoons of Salt,
and a Small Amount of Pepper
●
How to Cook
1. Mince the beef.
2. Soak the clams in salty water to remove any sediment
and wash them thoroughly. Cut them in half and
separate the flesh from the shells, then chop up the
flesh.
3. Put the minced beef and the flesh in a bowl, then
season and mix them with minced welsh onions,
minced garlic, salt and pepper.
4. There are 8 clam shells to be filled, and fill a shell
halfway with the mixture.
5. Spread the egg white on the clam flesh to ensure the
flesh gets sticky and holds its shape after steaming.
6. Pour 2 cups of water into the inner pot and place the
steam plate.
7. Place the prepared clam on the steam plate.
8. Place the inner pot inside the rice cooker, and close
the lid.
9. Turn the dial to select Steam from the menus. Set time
to 35 minutes, and press the [PRESSURE/QUICK]
button.
10. Boil eggs hard and separate the egg yolk from the
white.Chop the white finely, mash the egg yolk and
put it through a sieve. Place the halves of the egg yolk
and the white on the clam.
※
Purchase the steam plate separately.
●
Ingredients : 250g of Cellophane Noodles, 1 Green
Bell Pepper, 1 Red Bell Pepper, 100g of Carrots,
100g of Onions, a Small Amount of Spinach,
100g of Enoki Mushrooms, 100g of Fish Cake, 2
Tablespoons of Cooking Oil, and ½ Cups of Water
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Seasoned Soy Sauce : A Small Amount of Sugar,
Soy Sauce, Sesame Oil, Sesame Seed, and Salt
with Parched Sesame
●
How to Cook
1. Cut the bell peppers, onions, carrots, and fish
cakes thinly, and thoroughly wash the enoki
mushrooms. Boil the spinach in boiled water for
a small amount of time, and wring out it. Then,
cut it. (Cut bell peppers and carrots to 2~3cm
long and slice onions and fish cake to 5cm long.)
2. Soak the cellophane noodles in lukewarm water for
at least 20 minutes. Rinse the noodles in cold water
and take out them. (If soaking the cellophane noodles
in the water for a long time, the noodles are massed
into a lump or have gone too soft after cooking is
completed. Soak the noodles in the water for 10
minutes to 30 minutes depending on your taste.)
3. Insert cooking oil and water into the inner pot. Then,
insert soaked cellophane noodles and then the
prepared fish cakes and vegetables.
4. Place the inner pot inside the rice cooker, and close
the lid.
5. Turn the dial to select Steam from the menus. Set
time to 25 minutes, and press the [PRESSURE/
QUICK] button. (If cellophane noodles are soaked too
much or you want more chewy noodles, set time to
20 minutes.
6. Once cooking is completed, open the lid and place
the spinach in the pot. Season and mix them with soy
sauce, sesame oil and sugar. Sprinkle sesame seeds
or powdered sesame mixed with salt on the japchae
and serve it on a plate.
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Ingredients : 30 Chestnuts
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How to Cook
1. Pour 2 cups of water into the inner pot.
2. Place the plate for steaming into the inner pot.
Then, place chestnuts on the plate. (Partially peel
the chestnuts so that they don't burst open while
cooking.)
3. Place the inner pot inside the rice cooker, and close
the lid.
4. Turn the dial to select Steam from the menus. Set time
to 30 minutes, and press the [PRESSURE/QUICK]
button.
5. The chestnuts can get very hot. Do not touch
immediately after cooking.
※
Purchase the steam plate separately.
PA1000 Series_ENG_US-1.indd 30 2013-08-08 �� 11:23:25