Cuckoo CRP-RT10 Fuzzy Series, Руководство по эксплуатации

Страница: 77 / 84

77
www.cuckooworld.com
COOKING GUIDE
ENGLISH
NON P STEAM/HIGH P STEAM(Non P Menu/High P Menu)
- 1 cup is equal to the capacity of the Measuring Cup in the cooker. (Water: 180ml, Rice: 150g)
- Please do not exceed the designated capacity. This may cause the overflow.
- Please do not open the lid during cooking. The content may be scattered, which could cause burns.
Steam Cautions
Beef rib port rib 700g, sake 2 tablespoons, nicely aged soy sauce 3tablespoons, crushed garlic 1/2 tablespoon,
sesame oil 1/2 teaspoon, onion juice 1 tablespoons, pear juice 1 tablespoons, sugar 1 tablespoons, chopped
scallion 3 tablespoons, ground sesame mixed with salt 1/2 tablespoon, ground pepper 1/2 teaspoon, carrot 1/2
unit, chestnut 3 units, ginkgo nut 6 units and ground pine nuts 1/2 tablespoon
Ingredients
Recipe
❶ Remove fat and tendons from chopped rib and remove blood by putting it in cold water.
❷ Remove water by scooping it with a basket and keep the rib smooth by marinating it in sake and pear juice.
❸ Peel the skins of chestnuts and divide large chestnuts into two pieces. Stir-fry gingko nuts with oil and peel the skins of gingko
nuts. Cut carrots into chestnut-size pieces.
❹ Mix all the prepared ingredients with seasoning and marinate them for one hour. After that, put them in the inner caldron (It is not
necessary to pour additional water since it is cooked with moisture from ribs and marinade)
❺ Close the lid, turn the handle to HIGH PRESSURE mode, press Menu button and select [HIGH PRESSURE STEAM]. Then set the cooking
time and press Cooking with [HIGH PRESSURE COOK/TURBO] button. Close the lid, turn the handle to no pressure mode, press Menu
button and select [NON PRESSURE STEAM]. Then set the cooking time and press [NON PRESSURE COOK] button.
❻ After cooking is completed, scatter ground pine nuts on the steamed rib.
Steamed Rib
1 chicken (700g), potato50g, carrot50g, sugar 1 tablespoon, chopped scallion 1 teaspoon, crushed garlic 1
teaspoon, nicely aged soy sauce 3 tablespoons, ginger juice 1teaspoon, ground pepper 1/2teaspoon, ground
sesame mixed with salt 1 tablespoon and sesame oil 1 tablespoons.
Ingredients
Recipe
❶ Wash a chicken, clean and remove feathers and internal organs and cut the fat in the tail.
❷ After cutting the chicken into a suitable eating size, make cuts in the chicken to make it well seasoned and to roast quickly.
❸ After putting carrots, potatoes and sliced chicken in a large bowl and mixing them with prepared seasning, marinate.
❹ Put enough marinated chicken, potatoes and carrots in the inner caldron.
❺ Close the lid, turn the handle to HIGH PRESSURE mode, press Menu button and select [HIGH PRESSURE STEAM]. Then set the cooking time
and press Cooking with [HIGH PRESSURE COOK/TURBO] button. Close the lid, turn the handle to no pressure mode, press Menu button and
select [NON PRESSURE STEAM]. Then set the cooking time and press [NON PRESSURE COOK] button.
Steamed Chicken
45min
Non P Steam time
35min
High P Steam time
45min
Non P Steam time
35min
High P Steam time
1 squid fish, 70g of spinach, 80g of carrot, 1 egg, a little bit of salt, a little bit of sesame oil, a little bit of wheat powder, 1/2cup of water(90ml)
Seasoning Sauces: 1 tablespoonful of red pepper paste, 1 tablespoonful of soy sauce, 1 tablespoonful of sugar, 1 tablespoonful of refined
rice wine, 1 refined rice wine, 1/2 teaspoonful of sesame oil, 1/2 teaspoonful of red pepper powder
Ingredients
Recipe
❶ Divide squid-fish half, remove intestines, and after washing clean by peeling it off, make cuts both to lengths and breadths inside.
❷ Put a little bit of salt in boiling water, blanch the body of the cut squid-fish, and blanch the legs as well by trimming them.
❸ Wash spinach clean by trimming it, blanch it slightly after adding salt, remove water content by rinsing it in cold water, blanch carrot in boiling
water by shredding it, and mix both of them with salt and sesame oil.
❹ Loosen up egg by adding salt in it, and paste it throughout the squid-fish area.
❺ Wipe water content off the blanched squid-fish, put a little bit of wheat powder inside, and after rolling spinach, carrot and squid-fish legs,
fix them with skewer.
❻ Put the rolled squid-fish, seasoning sauce and half cup water in My Caldron.
❼ Close the lid, turn the handle to HIGH PRESSURE mode, press Menu button and select [HIGH PRESSURE STEAM]. Then set the cooking
time and press Cooking with [HIGH PRESSURE COOK/TURBO] button. Close the lid, turn the handle to no pressure mode, press Menu
button and select [NON PRESSURE STEAM]. Then set the cooking time and press [NON PRESSURE COOK] button.
Hard-boiled Cuttlefish
25min
Non P Steam time
20min
High P Steam time