Clean the pot after each use. This will prevent
food residues from baking onto the appliance.
1. Remove the plug from the wall socket and let
the appliance cool down completely. Never
pour cold water into the hot pot, since this
would damage the appliance and would be
accompanied by a risk
of splashes of hot water.
2. Remove any stubborn food residues by
allowing them to soak in a little cooking oil
(leave to soak for about 5 minutes). Alterna-
tively, you can pour a shallow layer of water
in the pot and then bring the water to the
boil; this will loosen any
stubborn food residues.
3. Clean the pot and the glass lid with hot
washing-up solution. Always keep the appli-
ance’s electrical components dry! Make sure
that no food residues accumulate
around the edges.
4. Clean the thermostat with a damp cloth.
Note: never immerse the power cord’s
thermostat plug in water; always use a
damp cloth!
5. Dry the appliance thoroughly after cleaning.
Make sure that the appliance’s thermostat
socket is completely dry before you use it
again!
Recipes
PAELLA RECIPE
Ingredients for 3 servings: 1/2 tablespoon
olive oil, 100 gram chicken breast, 50 gram
pork ribs, 1/2 small onion chopped very finely,
1/2 clove of garlic, 100 gram fresh squid, 1/2
teaspoon of paprika powder, 1/2 ripe pureed
tomato, 200 gram rice, 1/2 teaspoon of saffron
powder, 550 ml fish or chicken bouillon, salt
and, if so required, a few shrimps or
pieces of lobster.
Preparation:
1. Switch on the Electric Pot (position 1), and
fry the shrimps or lobster in olive oil.
2. Remove the shrimps or lobster from the pot
and fry the squid until it is done. Remove the
squid from the pot.
3. Fry the chicken breast and pork ribs until
they are done, and remove from the pot. Fry
the onion until it turns brown, and mix in the
tomato puree.
4. Boil the water for the bouillon in a separate
sauce pot (you can use fresh bouillon or
a cube). Add the saffron powder and the
paprika powder.
5. Pour the rice into the Electric Pot, and add
the tomato and onion. Allow
to brown slightly.
6. Add all ingredients, adding the bouillon last.
Allow to cook for about 18 minutes, until all
the bouillon has been absorbed.
SALMON WITH SHRIMPS AND ASPARAGUS
Ingredients for 2 servings: 2 salmon steaks,
120 gram, 0.4 litre fish bouillon,1/2 small can
of bamboo shoots, 100 gram large cooked
shrimps, 50 gram green asparagus (small), 1/2
small clove of garlic, 1/2 small chilli, 1/2 table-
spoon of chopped coriander, pepper and salt.
Preparation:
1. Sprinkle the salmon with pepper and salt.
Switch on the Electric Pot (position 4), and
fry the salmon for about 10-15 minutes.
2. Turn the thermostat to position 1 and add
the fish bouillon. Bring to the boil. Halve the
clove of garlic, and cut the chilli into rings.
Remember to remove the seeds! Cut the
bamboo shoots into thin strips. Add the
garlic, chilli rings, shrimps, bamboo shoots,
asparagus and chopped coriander. If so
required, add pepper and salt to taste.
MARINATED KING PRAWNS AND VEG-
ETABLES
Ingredients for 2 servings: 6 king prawns.
Marinade: 0.25 litre oil, 2 till 3 cloves of garlic,
1/2 sprig of dill, 0.4 litre fish bouillon, 25 gram
spinach, 50 gram spring onions, pepper and
salt.
Preparation:
1. Halve the cloves of garlic for the marinade.
Switch on the Electric Pot (position 1), and
slowly warm the oil with the garlic. Chop
the dill finely. Switch off the pot, and stir in
the dill. Allow the oil to cool. Add the king
prawns. Allow the king prawns to marinate
for 24 hours.
2. Switch on the pot again, and set the thermo-
stat to position 3
3. Halve the king prawns, and cook them; turn
them whilst cooking. Set the thermostat back
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