Full Text Searchable PDF User Manual
ENGLISH
Read the instructions and carefully fol-
low the operating method.
Unpack the appliance
• Remove the appliance from the packa-
ging and unpack all the accessories.
• Open the lid by pressing the opening
button located on the handle.
• Remove all the printed documents and
the accessories.
• Remove the non-stick bowl.
• Clean the metal parts of the lid and the
bowl with a sponge and washing-up
liquid. Fit the steam shield onto its
fixing axis -
Fig. 1
. Wipe the outside of
the appliance with a damp cloth.
• Dry off carefully.
Before the first use
Measuring the ingredients - Max capacity of the container
• The graduated markings on the inside
of the bowl are given in litres and cups
Fig. 7
, these are used for measuring
the amount of water when cooking rice.
If cooking other foods, such as pasta,
follow the quantities in the recipes.
• The plastic cup provided with your
appliance is for measuring rice and the
table states the quantity of rice required
for the number of servings. 1 level
measuring cup of rice weighs 150 g.
The plastic cup is only used for
measuring rice and not the water
(except when cooking 1 cup of rice).
• The table on page 6 gives a guide to
cooking white rice. For best results, we
recommend using ordinary rice rather
than 'easy cook' type rice which tends
2
1
7
Install the spoon support - Fig. 2
• Insert the plastic hook of the support in
the hole located under the lid lock of the
lid, and slide it downwards.
This appliance has three cooking
functions: rice cooking, slow cooking,
and steam cooking.
For all 3 functions:
• Carefully wipe the outside of the bowl
(especially the bottom). Make sure
that there are no foreign residues
underneath the bowl and on the hot-
plate -
Fig. 3
• Place the bowl into the appliance,
making sure that it is correctly positio-
ned -
Fig. 4
• Slightly rotate the bowl in both direc-
tions, so as to ensure good contact
between the bottom of the bowl and the
hotplate.
• Make sure that the steam shield is cor-
rectly in position.
• Close and lock the lid -
Fig. 5
• Check that the condensation collector
is correctly in position.
• Plug in the appliance.
• Do not switch on the appliance until all
of the above stages have been comple-
ted.
Never place you hand on the
steam vent during cooking, as there is a
danger of burns. - Fig. 6
If the bowl is not properly in place
in the appliance, cooking cannot com-
mence.
If you wish to change the selected
cooking time in the event of an error,
press cancel . Select the cooking mode
again and then the cooking time.
Press Start to begin the cooking pro-
cess.
P
REPARATION
U
SING YOUR
3
IN
1
RICE COOKER
R
ICE COOKING
4
K
5
5
6
3
6
to give a stickier rice and may adhere to
the base. With other types of rice, such
as brown or wild rice, see the 2 nd table
below.
• To cook 1 cup of white rice (serves
2 small or 1 large portion), use 1 mea-
suring cup of white rice and then add
1
3
/
4
measuring cups of water. It is nor-
mal for a little rice to stick on the base
when cooking small quantities.
• The maximum quantity of water + rice
should not exceed the 10 cup mark
inside the bowl.
To cook rice:
The cooking times given in the tables
and recipes are only approximate and
for your guidance.
• Pour the required quantity of rice into
the bowl using the measuring cup pro-
vided. Then fill with cold water up to
the corresponding “CUP” mark printed
in the bowl. (See cooking guide).
Note: Always add the rice first otherwi-
se you will have too much water.
• Close the lid.
• Check that the appliance is plugged in.
Briefly press on the mode key. The
first red “Rice cooking” light flashes.
• Press start to begin cooking, (you do
not have to select the cooking time).
The corresponding indicator light
remains steady. -
Fig. 8
The rice cooker itself determines
the exact cooking time depending on the
quantity of water and ingredients placed
in the bowl (see cooking table for a
guide to times).
When the volume of water has been
absorbed by the rice, the appliance
stops the cooking process automatically
and passes into the “Keep warm” mode
(the orange “Keep warm” light comes
on).
• After each use empty the condensation
collector.
8
Measuring cups
of white rice
Weight
of white rice
Water level in
the bowl
(+ the rice)
Serves
Approximate
cooking time*
2
300 g
2 cup mark
3 - 4
14 - 17 min.
4
600 g
4 cup mark
5 - 6
20 - 25 min.
6
900 g
6 cup mark
8 - 10
23 - 27 min.
8
1200 g
8 cup mark
11 - 14
25 - 30 min.
10
1500 g
10 cup mark
13 - 17
30 - 35 min.
Cooking guide for white rice in 3 in 1 Rice Cooker
(American long grain, Basmati, Thai)
Cooking guide for other types of rice
Wash the rice before cooking except for risotto rice.
* The rice cooker will automatically determine the exact cooking time depending on the quantity of
water and rice placed in the bowl.
* The rice cooker will automatically determine the exact cooking time depending on the quantity of
water and rice placed in the bowl.
Type of rice
Measuring
Cup of rice
Weight of
white rice
Water level
in the bowl
(+ the rice)
Serves
Approximate
cooking
time*
Round white rice
(Italian rice - often
a stickier rice)
4
600 g
4 cup mark
5 - 6
20 - 23 min.
Wholegrain
Brown rice
4
600 g
4.5 cup mark
5 - 6
35 - 40 min.
Wild rice
4
400 g
3.5 cup mark
4 - 5
about 40 min.
Risotto rice
(Arborrio type)
4
600 g
4 cup mark
4 - 5
17 - 23 min.
ENGLISH
7
• It is possible to delay the time the rice
starts cooking.
This is the only cooking mode
for which programming of a delayed
start-up is possible.
• Press the time key to program the
time which must elapse before cooking
completes. For instance : it is 1 p.m,
I would like my rice cooked at 8 p.m,
I have to set « 7H » on the time key
and press start to set.
• You can delay cooking for 9 hours
maximum.
• Measure out the rice into a sieve, rinse
it thoroughly under cold running water.
Then place the rice in the container
together with the corresponding quanti-
ty of water.
• Make sure that the rice is well distribu-
ted around the whole surface of the
container, in order to allow even
cooking.
• Add salt if required. Allow about half a
teaspoon of salt for 4 cups of rice, but
you can adjust this to your personal
taste. Remember your Rice Cooker
uses less water than when boiling rice
so take care not to add too much salt.
• Stock may be substituted for water if
desired. If using stock cubes, take care
not to season with too much salt as
they have salt included.
• Do not open the lid during cooking as
steam will escape and this will affect
the cooking time.
• On completion of cooking, when the
“Keep warm” function is selected, stir
the rice and then leave it in the rice
cooker for a few minutes longer in
order to get perfect rice with separate
grains.
• The quantity of ingredients (see recipes
for the amounts) should not exceed the
10 CUP mark in the bowl when slow
cooking.
Some recommendations for best results when cooking
of rice:
Cooking of rice with delayed start-up:
S
LOW COOKING
Measuring the ingredients
If you are preparing a slow cooker recipe
which contains dried beans or dried peas,
for example red kidney beans or chick
peas, they must be soaked in plenty of
cold water overnight before cooking them.
Drain and rinse them thoroughly, then
place in a large saucepan and cover with
fresh cold water.
Bring to the boil and continue to boil rapid-
ly for 10 minutes, uncovered, then drain
before using in Slow Cooker recipes.
Important instructions when slow cooking dried beans and
dried peas
• Select the Slow cooking mode. When
the ingredients have been placed in the
container and the appliance plugged in,
briefly press the mode key. The first
red “Rice cooking” light flashes. Press
again on the mode key to sequence
through the lights corresponding to the
different cooking modes . Stop pres-
sing when the “Slow cooking” light
flashes. -
Fig. 9
• Select the cooking time: For cooking to
start, you must select a cooking time.
The appliance allows you to program
between 60 minutes minimum and 9
hours maximum for this cooking mode.
Choose the time so as to suit the cho-
sen recipe. Press repeatedly on the
time key to increase the cooking time.
You can also press continuously in
order to speed up the process. The time
increases in hourly increments from 60
minutes up to 9 hours maximum.
• Press once on start to begin the
cooking process.
To slow cook:
9
8
This destroys any natural toxins in the
beans or peas.
Do not eat uncooked beans, peas
or lentils. Never add pulses to slow
cooker recipes without boiling them
first
.
Season pulses after cooking as the salt
can toughen them during cooking.
• Soaking is not necessary for lentils, but
they must still be boiled rapidly for 10
minutes.
• Canned beans and pulses can simply
be drained and rinsed, and added 30
minutes before the end of the cooking
time. They do not need to be boiled
first.
• The maximum quantity of water in the
bowl should not exceed the 6 CUP
mark (representing 1.2 litres of water)
shown in “cups” on the bowl.
Exceeding this level may cause over-
flows during use.
S
TEAM COOKING
Measuring the ingredients
• Pour water into the container as stated
in the recipe. However, never exceed
the 6 mark CUP.
• Place the steam basket on top of the
bowl.
• Add the ingredients.
Preparation
• Select the steam mode. Briefly press
the mode key. The first red “Rice
cooking” light flashes. Press again on
the mode key to sequence through the
lights corresponding to the different
cooking modes. Stop pressing as soon
as the “Steam cooking” light flashes.
-
Fig. 10
.
• Select the cooking time. In order for
cooking to start, you have to select a
cooking time. The appliance allows you
to program from 1 minute minimum to
60 minutes maximum for this cooking
mode. You choose the time so as to
suit the chosen recipe. Press repeated-
ly on the time key to increase the
cooking time. You can also press conti-
nuously in order to speed up the pro-
cess.
• Press once on start to begin cooking.
To steam cook
• On completion of cooking, irrespective
of the cooking mode chosen, the rice
cooker passes automatically to the
“Keep warm” function. The orange
“Keep warm” light comes on.
• The food is thus kept warm and ready
to serve. To switch off this function,
press cancel .
• You also have the option of manually
engaging the “Keep warm” mode. Just
press the mode key to sequence
through the lights until the orange light
is selected. Press directly on start to
begin the warming process. -
Fig. 11
.
• You cannot program a time for this
function. To switch it off, press cancel .
• Open the lid.
The escaping steam is very hot.
• Serve the food using the plastic spoon
supplied with the appliance and re-
close the lid.
• The food remaining in the container will
keep warm for any second servings.
You can also re-start the “Keep warm”
mode manually (see preceding para-
graph).
• Press cancel .
• Unplug the appliance.
11
10
A
UTOMATIC KEEP WARM FUNCTION
O
N COMPLETION OF COOKING
ENGLISH
9
Cleaning and care of the other parts of
the appliance
• Clean the outside of the Automatic Rice
Cooker, the inside of the lid and the
cord with a damp cloth and wipe dry.
Do not use abrasive products.
• Do not use water to clean the interior of
the appliance body as it could damage
the heat sensor.
• Before putting the appliance away, wind
the cord underneath the appliance.
• Wind up the cord
- Fig. 14
The condensation collector should be
emptied and cleaned after each use
- Fig. 12 and 13
• To remove the collector, press on each
side of the plastic cover and remove.
• To put the plastic cover back, push
firmly into the groove.
Taking care of the bowl
• Use a plastic or wooden spoon and not
a metal one so as to avoid damaging
the bowl surface.
• To avoid any risk of corrosion, do not
pour vinegar into the bowl.
• The colour of the bowl surface may
change after using for the first time or
after longer use. This change in colour
is due to the action of steam and water
and does not have any effect on the use
of the Automatic Rice Cooker, nor is it
dangerous for your health. It is perfect-
ly safe to continue using it.
You can also wash the bowl, the steam
bowl and the steam shield in the bottom
shelf of the dishwasher.
For the bowl, carefully follow the
instructions below:
• When putting into the machine, be
careful not to damage the inside
coating on the dishwasher racks.
• After being washed several times in the
dishwasher and to renew the surface, it
is recommended to wipe the whole of the
inner surface of the bowl with a little oil.
• So as to keep the non-stick quality for
as long as possible, it is recommended
not to cut food in it.
• Make sure you put the bowl back into
the rice Cooker.
Cleaning the bowl, the steam bowl and
the steam shield
• Use hot water, washing up liquid and a
sponge to clean the bowl and the steam
plate. Scouring powders and metal
sponges are not recommended.
• If food has stuck to the bottom, allow
the bowl to soak for a while before
washing it.
• Dry the bowl carefully.
• Do not immerse the appliance in water,
nor pour water into it.
Important:
Any brown marks and scratches that
may appear after many hours use are
not a problem. We guarantee that the
non stick coating COMPLIES WITH THE
RULES on materials suitable for contact
with food.
C
LEANING AND MAINTENANCE
12
13
14
10
E
XAMPLES
H
OW TO PREPARE SEVERAL DIFFERENT FOODS AT THE SAME TIME
T
wo different types of food can be cooked at the same time. For exam-
ple, you could choose to cook the rice at the bottom and the fish at the
top.
For the quantity of water to put into the main bowl, refer to the guide
given in the rice recipes, except when cooking brussel sprouts, potatoes
and broccoli. In this case, you must add 500 ml of water.
S
uggestions for combining dishes:
• rice “à la Greque” with frankfurters and cumin,
• rice “à la Turque” with scallops cooked in foil,
• pilau rice with haddock and spinach,
• risotto with chicken breasts,
• plain rice with crunchy broccoli,
• pilau rice with honey spiced apples or pears.
F
or best results, we advise you to select two recipes for which the
cooking times are approximately the same.
Pilau Rice with Fish fillets
P
repare the Pilau Rice in the bowl (see recipe in the booklet), place the
thin fish fillets in the steam basket. Close the lid. Set to rice cooking and
switch on. The appliance will automatically switch over to keep warm
after about 15 minutes cooking.
Pilau rice with honey spiced apples or pears
P
repare the pilau rice in the bowl (see recipe in the booklet). Place the
3 peeled apples or pears in the steam basket. Brush the fruit over with
the honey spices (mix a tablespoon of honey with a teaspoonful of
powdered cinnamon, 3 ground peppercorns and a clove). Close the lid
set to rice cooking and switch on. The appliance will automatically
switch over to keep warm after about 15 minutes cooking.
English
Please note :
The cooking times for all functions stated are only appro-
ximate and vary depending on quantities and personal taste.
11
English
Ingredients:
2 cups or 300 g rice (Basmatti or Thai), 400 ml chicken
stock, 1 chopped onion, 50 g butter, salt.
Ingredients:
2 cups or 300 g long grain rice, 400 ml water, salt.
PLAIN RICE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Put the rice and the water in the
bowl. Season with salt. Close the lid, select the Rice cooking function
and press start . The appliance will automatically switch over to keep
warm after about 15 minutes cooking.
Preparation:
5 mins
(for 4)
PILAU RICE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Place the butter, chopped onion,
rice and chicken stock in the bowl. Lightly season with salt. Stir well,
close the lid, select the Rice cooking function and press start . The
appliance will automatically switch over to keep warm after about 15
minutes cooking.
Preparation:
10 mins
(for 4)
RICE COOKING
Ingredients:
2 cups or 300 g long grain rice, 50 ml olive oil, 1 chopped
onion, 100 g ham, 100 g mushrooms, 400 ml chicken stock, salt, pep-
per, 250 ml passata tomato sauce, parmesan cheese.
RISOTTO MILANESE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Cut the ham and mushrooms into
small pieces. Place the olive oil, chopped onion, mushrooms, ham and
rice in the bowl. Stir well. Add the chicken stock and lightly season.
Close the lid, select the Rice cooking function and press start . The
appliance will automatically switch over to keep warm after about 15
minutes cooking. Serve with tomato sauce and parmesan cheese.
Preparation:
20 mins
(for 4)
English
12
Ingredients:
2 cups or 300 g long grain rice, 50 ml olive oil, 1 chop-
ped onions, 100 g frozen peas, 50 g red peppers, 400 ml chicken
stock, salt, pepper.
RICE A LA GREQUE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Cut the red pepper into small pie-
ces. Place the olive oil, chopped onion, and rice in the bowl. Stir well.
Add the chicken stock and stir in the frozen peas and red pepper.
Season. Close the lid, select the Rice cooking function and press start .
The appliance will automatically switch over to keep warm after about
15 minutes cooking.
Preparation:
10 mins
(for 4)
Ingredients:
2 cups or 300 g long grain rice, 50 ml olive oil, 1 chop-
ped onion, 400 ml chicken stock, 150 ml tomato puree (reduce by half
if double concentrated type), saffron, salt, pepper.
RICE A LA TURQUE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Place the olive oil, chopped onion
and rice in the bowl. Stir well. Add the chicken stock and a pinch of saf-
fron. Season. Close the lid, select the Rice cooking function and press
start . The appliance will automatically switch over to keep warm after
about 15 minutes cooking. Carefully mix in the tomato puree before
serving.
Preparation:
10 mins
(for 4)
Ingredients:
2 cups or 300 g long grain rice, 50 ml olive oil, 1 chop-
ped onion, 2 tomatoes, 2 red peppers, 400 ml chicken stock, salt, pep-
per.
PORTUGUESE RICE -
Rice cooking
Cooking time:
about 15 mins
R
inse the rice under running water. Peel the tomatoes and remove the
seeds. Cut the red peppers into small pieces. Place the olive oil, chop-
ped onion and rice in the bowl. Stir well. Add the tomatoes and pep-
pers. Lightly season and add the chicken stock. Close the lid, select the
Rice cooking function and press start .The appliance will automatically
switch over to keep warm after about 15 minutes cooking. Serve with
tomato sauce and parmesan cheese.
Preparation:
15 mins
(for 4)
English
CANTONESE RICE -
Rice cooking
Cooking time:
about 15 mins
Preparation:
30 mins
(for 4)
PILAU RICE WITH SMOKED HADDOCK -
Rice cooking
Ingredients:
2 cups or 300 g long grain rice, 400 ml water, 50 ml olive
oil, 1 onion, 30 dried black mushrooms, 100 g shelled shrimps or
prawns, 2 eggs, 3 dessertspoonfuls soy sauce, 2 dessertspoonfuls nuoc-
man or fish sauce, salt, pepper.
S
oak the mushrooms in cold water for 30 minutes. Wash the rice under
the tap. Put the rice and water into the container, add salt. Close the lid,
select the Rice cooking function and press start . The appliance will
switch to keep warm after about 15 minutes cooking. Thinly slice mush-
rooms and onion and fry in olive oil. Make a well-cooked omelette with
the eggs and cut into pieces. Mix the mushrooms, onion, omelette and
shrimps into the rice. Season with pepper, soy sauce, nuoc-man. Keep
warm before serving.
Ingredients:
2 cups or 300 g long grain rice, 150 g smoked haddock,
100 g chopped onions, 120 g butter, 1 bouquet garni, 400 ml fish stock
or water, salt, pepper, 200 ml single cream, juice of 1 lemon.
Cooking time:
about 15 mins
C
ut the skinned and boned haddock into large pieces(about 3 cm).
Rinse the rice under running water. Place the melted butter, chopped
onion, pieces of haddock and rice in the bowl Stir well. Add the water
and the bouquet garni. Season. Close the lid, select the Rice cooking
function and press start . The appliance will automatically switch over
to keep warm after 13 minutes cooking. Remove the bouquet garni and
serve the rice with the hot cream mixed with the lemon juice. For a
quick kedgree, substitute a pinch of turmeric for the bouquet garni and
omit the lemon juice, instead add 2 or 3 chopped hard boiled eggs and
1 tbsp chopped fresh parsley with the cream.
Preparation:
10 mins
(for 4)
Ingredients:
200 g cornmeal (maize cornmeal not ‘instant’ type), 850
ml boiling water, 50 g butter(cut in small pieces), 50 g parmesan chee-
se, salt.
POLENTA MOULD -
Rice cooking
Cooking time:
about 8 mins
P
lace the boiling water, salt and the butter in the bowl. Pour in the cornmeal
and mix well. Close the lid, select the Rice cooking function and press
start . The appliance will automatically switch over to keep warm after
about 8 minutes cooking. Open the lid after 10 minutes keeping warm, stir
in the parmesan cheese. Pour into a dish for it to set. You can leave it to
cool before you unmould. Brown the with butter in a frying pan or spin-
kle with grated gruyère cheese au gratin style. Serve cut into pieces.
Preparation:
10 mins
(for 4)
13
English
Ingredients:
300 g frozen potato cubes (not available in all countries),
5 spoonfuls oil, 20 g butter, salt.
PARISIAN POTATOES -
Rice cooking
Cooking time:
about 15 mins
P
lace the oil and the butter in the bowl. Add the potatoes. Season with
salt. Close the lid, select the Rice cooking function and press start .The
appliance will automatically switch over to keep warm after about 15
minutes cooking.
Preparation:
5 mins
(for 2)
Ingredients:
250 g spaghetti (not quick cook type), 2 teaspoons olive
oil, 1 teaspoon salt, 50 g butter, 2 litres water (boiling water from an
electric kettle is faster).
SPAGHETTI MILANESE -
Rice cooking
Cooking time:
10 mins
M
easure the 2 litres of water in a jug and pour in the bowl, then add
salt and oil. Select the Rice cooking function, close the lid, press start
and bring to the boil (takes 5 – 10 min). Add the spaghetti (snapped in
half if too long), stir and allow to cook for 10 minutes with lid open. Stir
again halfway through cooking. Manually switch off. Drain the water.
Add the butter and serve immediately with tomato sauce or parmesan
cheese.
The “keep warm” function is not recommended with this recipe.
Preparation:
10 mins
(for 4)
Ingredients:
200 g macaroni, 50 g butter (cut in small pieces), 1 slice
ham, 20 g grated gruyère cheese, half teaspoon salt, 500 ml water.
MACARONI AND HAM -
Rice cooking
Cooking time:
about 20 mins
C
ut the ham into small pieces. Place the butter, macaroni, ham, gruyè-
re, water and salt in the bowl. Mix. Close the lid, select the Rice cooking
function and press start . The appliance will automatically switch over
to keep warm after about 20 minutes cooking. Wait for 5 mins and then
onto warmed serving plates.
Preparation:
10 mins
(for 4)
Ingredients:
750 ml hot homemade beef stock (not a stock cube), 150
g semolina, 100 g melted butter, salt, pepper, nutmeg.
ROMAN GNOCCHI -
Rice cooking
Cooking time:
about 10 mins
P
lace the warm stock, butter, salt, pepper and nutmeg in the bowl. Pour
in the semolina while stirring. Mix well. Close the lid, select the Rice
cooking function and press start . Open the lid and stir after 5 minutes.
The appliance will automatically switch over to keep warm after about
10 minutes cooking. Serve with tomato sauce or with grated cheese.
Preparation:
10 mins
(for 4)
14
15
English
STEAM COOKING
Ingredients:
8 scallops, 2 shallots, 30 g butter , salt, pepper, 2 squares
of aluminium foil, 150 ml water.
SCALLOPS IN A PACKET -
Steam cooking
Cooking time:
12 mins
W
ash the scallops. Chop the shallots. Place 4 scallops on each square
of foil with a pinch of chopped shallots and a knob of butter. Season.
Close the papillotes (foil packets).
Place the water and steam basket in the bowl. Place the papillotes in
the steam basket. Close the lid, select the steam cooking mode, the
cooking time and press start . The appliance will automatically switch
over to keep warm after 12 minutes cooking. Serve in the foil.
Preparation:
10 mins
(for 2)
Ingredients:
4 fillets of sea trout (approx. 150 g each), 50 g carrots,
50 g celery, 1 shallot, 30 g butter, salt, pepper, 2 squares of foil, 200 ml
water.
TROUT FILLET IN A PACKET -
Steam cooking
Cooking time:
15 mins
T
hinly chop the carrot and the celery (about 5mm thick). Chop the shal-
lot. Place 1 trout fillet on each square of tinfoil with the carrot and cele-
ry and a pinch of chopped shallots and a knob of butter. Season. Close
the papillotes (foil packets).
Place the water and steam basket in the bowl. Place the papillotes in
the steam basket. Close the lid select the steam cooking mode, the
cooking time and press start . The appliance will automatically switch
over to keep warm after 15 minutes cooking. Serve in the tinfoil.
Preparation:
15 mins
(for 2)
Ingredients:
100 g sea bream fillet, 100 g fillet red mullet, 100 g sal-
mon fillet , 100 g cod fillet, 50 g butter, salt, pepper, 100 ml water,
juice of 1 lemon. Cooks note : select thin fillets of fish.
MIXED FISH -
Steam cooking
Cooking time:
15 mins
P
lace the water and steam basket in the bowl. Cut the fish into pieces
about 8 – 10 cm. Place the fish fillets in the steam basket. Season. Close
the lid select the steam cooking mode, the cooking time and press start .
The appliance will automatically switch over to keep warm after 15 minu-
tes cooking.
Serve with melted butter and lemon.
Preparation:
5 mins
(for 2)
English
16
Ingredients:
500 g broccoli, 250 ml water.
STEAMED BROCCOLI -
Steam cooking
Cooking time:
20 mins
P
ut the water and steam basket in the bowl. Place the broccoli in the
steam basket. Close the lid, select the steam cooking mode, the cooking
time and press start . The appliance will automatically switch over to
keep warm after 20 minutes cooking.
Preparation:
5 mins
(for 4)
Ingredients:
800 g asparagus, 250 ml water.
STEAMED ASPARAGUS -
Steam cooking
Cooking time:
20 mins
P
eel and trim the asparagus and wash well. Put the water and steam
basket in the bowl. Place the asparagus crosswise in the steam basket.
Close the lid, select the steam cooking mode, the cooking time and
press start . The appliance will automatically switch over to keep warm
after 20 minutes cooking. Cooks note: Aspagargus is best served imme-
diately it is cooked.
Preparation:
15 mins
(for 4)
Ingredients:
600 g French beans, 300 ml water.
STEAMED FRENCH BEANS -
Steam cooking
Cooking time:
30 mins
P
eel and wash the beans. Put the water and steam basket into the
appliance. Place the beans in the steam basket. Close the lid, select the
steam cooking mode, the cooking time and press start . The appliance
will automatically switch over to keep warm after 30 minutes cooking.
Preparation:
15 mins
(for 4)
Ingredients:
500 g chicory, 500 ml water, juice of 1/2 lemon.
STEAMED CHICORY -
Steam cooking
Cooking time:
45 mins
P
ut the water and steam basket in the bowl. Place the chicory in the
steam bowl. Sprinkle with lemon juice. Close the lid, select the
steam cooking mode, the cooking time and press start . The appliance
will automatically switch over to keep warm after 45 minutes cooking.
Preparation:
5 mins
(for 2)
English
17
Ingredients:
400 g spinach, 2 tablespoons water.
STEAMED SPINACH -
Steam cooking
Cooking time:
15 mins
R
emove the stalks and wash the spinach well. Put the water and spi-
nach in the bowl (do not use the steam basket for this recipe). Close the
lid, select the steam cooking mode, the cooking time and press start .
The appliance will automatically switch over to keep warm after 15
minutes cooking.
Preparation:
10 mins
(for 2)
Ingredients:
600 g old potatoes, 450 ml water, salt.
STEAMED POTATOES -
Steam cooking
Cooking time:
30 mins
P
ut the water and steam basket in the bowl. Cut the potatoes in pieces
or quarters if they are too big (about 50g pieces). Place the potatoes in
the steam basket. Close the lid , select the steam cooking mode, the
cooking time and press start . The appliance will automatically switch
over to keep warm after 30 minutes cooking.
Preparation:
10 mins
(for 4)
Ingredients:
800 g courgettes, 250 ml water.
STEAMED COURGETTES -
Steam cooking
Cooking time:
20 mins
P
eel and cut the courgettes into slices 5 mm thick. Put the water and
steam basket into the appliance. Place the courgettes in the steam bas-
ket. Close the lid, select the steam cooking mode, the cooking time and
press start . The appliance will automatically switch over to keep warm
after 20 minutes cooking.
Preparation:
10 mins
(for 4)
Ingredients:
6 beaten eggs, 250 g caster sugar, juice of 2 lemons, peel
of 1 lemon, 200 ml water, 150 ml water for steam cooking.
LEMON CREAM -
Steam cooking
Cooking time:
15 mins
H
eat the 200 ml water, sugar, lemon juice and lemon peel. Whisk into
the beaten eggs. Mix well and sieve. Pour the mixture into 4 ramekin
dishes. Cover with cling film. Place the 150 ml water in the bowl with
the steam basket.
Place the dishes in the steam basket. Close the lid (if the height of the
ramekins prevents the lid from closing, remove the steam shield for this
recipe). Select the steam cooking mode, the cooking time and press
start . The appliance will automatically switch over to keep warm after
15 minutes cooking.
Chill before serving.
Preparation:
15 mins
(for 4)
English
18
Ingredients:
290 ml milk, 2 medium size eggs, 65g caster sugar, 1 tsp
vanilla extract, For the caramel: 65 g caster sugar, 20 ml (1 tbsp + 1
tsp) water.
CARAMEL CREAM -
Steam cooking
Cooking time:
15 mins
D
issolve 65 g sugar with 20 ml of water and boil rapidly in a small open
saucepan. When it is a deep golden colour, quickly pour into the base
of 4 ramekin dishes. Beat the eggs with remaining 65g sugar, milk and
vanilla extract. Pour into the dishes. Cover with cling film. Place the
water in the bowl with the steam basket. Place the dishes in the steam
basket. Close the lid (if the height of the ramekins prevents the lid from
closing, remove the steam shield for this recipe). Select the steam
cooking mode, the cooking time and press start . The appliance will
automatically switch over to keep warm after 15 minutes cooking. Take
out the dishes and allow to cool. Unmould before serving. Remember
to replace the steam shield.
Preparation:
15 mins
(for 4)
Ingredients:
250 ml milk, 80 g oat flakes or rolled porridge oats, 20 g
butter, 50 g caster sugar, vanilla essence, 150 ml water.
VANILLA OATFLAKES -
Steam cooking
Cooking time:
15 mins
M
ix the hot milk with the sugar, a few drops of vanilla essence and oats.
Leave for 5 minutes. Fill 4 buttered ramekin dishes. Cover with cling
film. Place the water in the bowl with the steam basket. Place the dis-
hes in the steam basket. Close the lid (if the height of the ramekins pre-
vents the lid from closing, remove the steam shield for this recipe).
Select the steam cooking mode, the cooking time and press start .
The appliance will automatically switch over to keep warm after 15
minutes cooking. Unmould and serve. This recipe can be served with
custard or a caramel sauce.
Preparation:
10 mins
(for 4)
Ingredients:
3 large ripe pears, 1 pinch of cinnamon, 200 ml water,
100 g plain cooking chocolate, 50 ml water, 50 ml cream.
PEARS WITH CHOCOLATE SAUCE -
Steam cooking
Cooking time:
20 mins
P
eel the pears, cut in half and core. Place the 200 ml water in the bowl
with the steam basket. Place the pears in the steam basket and sprinkle
with cinnamon. Close the lid, select the steam cooking mode, the
cooking time and press start . The appliance will automatically switch
over to keep warm after 20 minutes cooking. To make the chocolate
sauce, slowly melt the chocolate with the water and the cream. Mix.
Serve the pears coated with chocolate sauce.
Preparation:
10 mins
(for 3)
English
19
Ingredients:
2 tbsp vegetable oil, 200 g unsmoked streaky bacon
(chopped), 1 chopped onion, 1 crushed clove of garlic (optional) 1 kg
rump steak, 2 tbsp plain flour, 300 ml red wine, 1 bay leaf, 12 small
whole onions, salt and freshly ground black pepper.
BEEF IN RED WINE AND ONIONS -
Slow cooking
Cooking time:
7 - 9 hours
T
rim any excess fat off the steak and cut into 2 cm cubes. Heat the oil
in a large pan and brown the meat on all sides. Transfer to the rice
cooker bowl. Gently fry the bacon, chopped onion and garlic for about
2 – 3 minutes. Stir in the flour, then slowly add the red wine, and mix
until well blended. Bring the boil, stirring continuously, and then add
the bay leaf, onions and seasoning. Transfer to the rice cooker bowl and
mix well. Close the lid, select slow cooking mode, the cooking time
(within the range 7 – 9 hours) and press start . Serving suggestion:
Serve with new potatoes. If the gravy is too thin, transfer to a pan and
thicken using a little cornflour. Serve six people.
Preparation:
15 mins
(for 6)
SLOW COOKING
HINTS AND TIPS WHEN SLOW COOKING
• Root vegetables, such as carrots, celery, swede, turnip, and potatoes, usually take longer to
cook than meat when Slow Cooking. Thinly slice or dice them into small pieces about 5 mm
(
1
/
4
inch) in size. Make sure they are immersed in the cooking liquid otherwise they will not
cook through.
• Food does not brown when slow cooking, so meat and poultry should be browned first in a
frying pan and then transferred to the bowl. If thickening the recipe at the start of cooking,
add flour or cornflour to the food when browning, stir it in and cook for 1 minute.
• Always completely thaw all frozen ingredients before cooking, especially poultry and meat.
If using frozen vegetables thaw them first, otherwise they will lower the temperature of the
slow cooked food. Add the thawed vegetables about 30 minutes before the end of cooking.
• With slow cooking less liquid is required as it does not evaporate. Some recipes actually
finish up with more liquid once they are cooked, as the juices from the food combine with
the cooking liquid. When adapting conventional recipes for slow cooking, as a general guide
use about half the normal liquid since there is less evaporation.
• Avoid opening the lid during slow cooking as this allows significant loss of heat, hence leng-
thening the cooking time considerably. Only open the lid to add further food ingredients.
• Flavours are intensified, so use seasonings and flavourings sparingly. Season lightly and then
adjust the seasoning after cooking has finished.
• Add cream or milk or egg yolk to savoury dishes at the end of cooking time, as long cooking
could cause them to curdle.
• If preferred, dishes can be thickened towards the end of the cooking time. Blend some corn-
flour with a little cold water and stir into the ingredients for the final 1-1
1
/
2
hours of cooking.
Alternatively, use instant thickening granules available from supermarkets as directed on the
packet.
Ingredients:
2 tbsp vegetable oil, 4 chicken portions, 2 rashers smoked
streaky bacon, 2 chopped onions, 1 crushed clove garlic (optional), 2
carrots (in 5 mm dice), 2 celery sticks (in 5 mm slices), 2 tbsp plain
flour, 450 ml chicken stock, 2 tbsp tomato purée,
1
/
2
tsp dried mixed
herbs (optional), salt and freshly ground black pepper.
CHICKEN AND BACON CASSEROLE -
Slow cooking
Cooking time:
6 - 8 hours
H
eat the oil in a large pan and brown the chicken on all sides. Transfer to
the rice cooker bowl. Add the bacon, onions, garlic, carrots and celery
and gently fry for about 4 minutes. Stir in the flour and then gradually add
the stock, tomato purée, mixed herbs and seasoning. Bring to the boil stir-
ring continuously. Pour over the chicken. Close the lid, select slow
cooking mode, the cooking time (within the range 6 – 8 hours) and press
start . Serving suggestion: Adjust seasoning after cooking and serve with
new potatoes. If the sauce is too thin, transfer to a pan and thicken using
a little cornflour. Serves four people.
Preparation:
15 mins
(for 4)
Ingredients:
2 tbsp vegetable oil, 1 chopped onion, 2 celery sticks (in
5 mm slices), 1 large tart chopped cooking apple e.g. Bramley (about
350g when chopped,), 750 g loin pork, 2 tbsp plain flour, 300 ml dry
or medium dry cider,
1
/
2
tsp dried thyme,
1
/
2
tsp dried sage, salt and
freshly ground black pepper.
PORK, CIDER AND APPLE CASSEROLE -
Slow cooking
Cooking time:
6 - 8 hours
T
rim any excess fat off the pork and cut into 2 cm cubes. Heat the oil in a
large pan and gently fry the pork until lightly browned all sides. Transfer to
the rice cooker bowl. Add the onion, celery, and apple to the pan and
gently fry for 3 minutes. Stir in the flour and then gradually add the cider.
Bring to the boil stirring continuously, and then add the herbs and seaso-
ning. Transfer to the rice cooker bowl and mix well. Close the lid, select
slow cooking mode, the cooking time (within the range 6 - 8 hours) and
press start . Serves four people generously or five for smaller portions.
Preparation:
15 mins
(for 4 - 5)
English
20
English
21
Ingredients:
2 tbsp vegetable oil, 1 large leek (in 5 mm slices), 1 large
carrot (in 5 mm dice), 2 small onions (chopped), 2 sticks celery (in 5 mm
slices), 175 g green cabbage (finely shredded), 1.5 litre vegetable stock,
400 ml tomato passata sauce, salt and freshly ground black pepper.
CHUNKY VEGETABLE SOUP -
Slow cooking
Cooking time:
4 - 6 hours
H
eat the oil in a large pan. Add the leek, carrot, onions, and celery and fry
gently for about 2 minutes. Add the cabbage and remaining ingredients.
Bring to the boil. Transfer to the rice cooker bowl. Close the lid, select slow
cooking mode, the cooking time (within the range 4 - 6 hours) and press
start . Serving suggestion: Adjust the seasoning before serving and serve
with grated Parmesan cheese and crusty white bread. Serves six people.
Preparation:
20 mins
(for 6)