Redmond SkyCooker RMC-M92S-A, Руководство пользователя, Страница: 13 / 16

SkyCooker RMC-M92S-A
13
ENG
Program Recommendations for use
W
aiting to ac
cess to
operating
parameters
Default
cooking Time
Time range/interval
Time
Delay
, h
Keep
W
arm,
h
PILAF Making meat, fish, poultry and seafood pilafs 1 h 1 min – 2 h / 1 min 24 12
YOGURT Making different kinds of yogurt; proofing dough 8 h 5 min – 12 h / 5 min 24 –
PIZZA Making pizza 20 min 1 min – 4 h / 1 min 24 4
BREAD
Baking white and wheat-rye breads including the
proofing cycle
3 h 10 min – 4 h / 1 min 24 3
DESSERT Making desserts using fresh fruits and berries 40 min 1 min – 8 h / 1 min 24 12
QUICK COOK Quick cooking rice and other grains – – – –
Recommended Steaming Time Settings For Various Products
(for 500 g of product with the volume of water 600 - 1000 ml)
Product Cooking time, min Product Cooking time, min
Pork/beef fillet (cut into 1.5 cm cubes) 20/30 Dumplings/Khinkali 20
Mutton fillet (cut into 1.5 cm cubes) 30 Potatoes (cut into 1.5 cm cubes)
20
Chicken fillet (cut into 1.5 cm cubes) 15 Carrots (cut into 1.5 cm cubes) 30
Meatballs/cutlets 15/20 Beet (cut into 1.5 cm cubes) 80
Fish fillet 10 Frozen vegetables 15
Shrimps (cooked, peeled, frozen) 5 Egg 10
Please note that these are only approximate guidelines. Steaming times may vary, depending on the quality of foods and your
personal preferences.
Recommended Temperatures in “MULTICOOK”
Temperature, °F (°С) Recommendations for use Temperature, °F (°С) Recommendations for use
95°F (35°C) Proofing dough, cooking vinegar 220°F (105°C) Making pilaf
100°F (40°C)
Making yogurts
230°F (110°C)
Sterilization
110°F (45°C)
Starter
240°F (115°C)
Making sugar syrup
120°F (50°C)
Fermentation
250°F (120°C)
Making knuckle
130°F (55°C)
Cooking vacuum sealed fish and seafood, mak-
ing fondant
260°F (125°C)
Making floor sauteing for soup and sauce
dressing
140°F (60°C)
Cooking vacuum sealed chicken, making green
tea or baby food
270°F (130°C) Making pudding
150°F (65°C) Cooking vacuum sealed meat 275°F (135°C) Browning cooked foods
160°F (70°C) Making punch 280°F (140°C) Smoking foods
170°F (75°C)
Pasteurizing, making white tea
290°F (145°C)
Baking vegetables and fish in foil
Temperature, °F (°С) Recommendations for use Temperature, °F (°С) Recommendations for use
175°F (80°C) Making mulled wine 300°F (150°C) Baking meat in foil
180°F (85°C)
Making cottage cheese and other dishes, re-
quiring long cooking times
310°F (155°C)
Baking pizza
190°F (90°C)
Making red tea
320°F (160°C)
Sauteing poultry
200°F (95°C)
Making milk porridge, meat jelly
330°F (165°C)
Sauteing steaks
210°F (100°C)
Cooking soup, meringues or jam, stewing or
boiling vegetables and meat
340°F (170°C)
Deep sauteing
V. CLEANING AND MAINTENANCE
General Guidelines
• Prior to first use or in order to remove the odor after cooking steam half a lemon for 15 minutes using the “BOIL/STEAM”
programme.
• Do not leave cooking bowl with foods or liquids inside closed multicooker for over 24 hours. Store cooked foods in re-
frigerator and reheat when required, using Reheat function.
• If not in use for an extended period of time, unplug the appliance. Cooking chamber, heating disc, cooking bowl, inner lid
and steam valve must be dry and clean.
• Before you start cleaning the appliance, make sure that it is unplugged and has completely cooled down. Use soft cloth
and mild soap to clean.
DO NOT use a sponge or tissue with hard or abrasive surface or abrasive pastes. DO NOT use any chemically aggressive sub-
stances or any other agents which are not recommended for cleaning items that come into contact with food.
DO NOT immerse the appliance in water or wash under running water!
• Be careful when cleaning rubber parts of the multicooker, because damaged or deformed parts may lead to malfunction
of the unit.
• Clean the housing when necessary. Cooking bowl, inner lid and removable steam valve need to be cleaned after each use.
Condensate, accumulating during cooking, needs to be removed after each use. Clean the interior of the cooking chamber
when necessary.
To Clean the Housing
Use soft damp cloth or sponge to clean the housing. If necessary, use a mild soap solution and wipe the surface dry to remove
soap residue and water spots.
To Clean the Bowl
Wash the bowl by hand, using soft sponge and mild soap, or in a dishwasher (following its manufacturer’s recommendations).
If necessary fill the bowl with warm water, let soak and clean. Wipe the outer surface of the bowl dry before positioning it
back inside the multicooker. When the multicooker is used on a regular basis, inner non-stick coating of the bowl may par-
tially or completely change color, which does not indicate a defect.
To Clean Inner lid
To see the order of removal and adjustment of the inner lid ref to the scheme
A4
(p. 5). To clean the main and remov-
able inner lids use a damp kitchen cloth or a sponge. Before adjusting the inner lid wipe the surfaces of both lids dry.
To Clean Removable Steam Valve
Steam valve is located in the special slot on the inner surface of the lid. To see the cleaning order ref to the scheme
A5
(p. 6).
CAUTION! Do not twist or stretch sealing insert to avoid its deformation.
To Remove Condensate
Condensate accumulates in the special cavity on the housing around the bowl and flows into a special container in the back
of the appliance. To clean the container rinse it under running water, following above mentioned rules. Remove the remaining
condensate using a kitchen cloth.