Gebruiksaanwijzing /service van het product Design Multicooker Advanced van de fabrikant Gastroback
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Operating Instructions DESIGN MULTICOOKER ADVANCED Art.-No. 42538 Design Multicooker Advanced Read all provided instructions before first usage! Model and attachments are subject to change! For househ.
T able of Contents Knowing Your Design Multicooker Advanced ....................................................... 36 Important Safeguards ........................................................................................ 37 Important Safeguards for Electrical Appliances .
35 Dear Customer! Congratulations! A series of new possibilities come with your new Gastroback Design Multicooker Advanced, the multicooker that makes tender slow cooked meals, stir-free risotto, and fluffy rice all in the same bowl. Also with a sauté setting that allows you to caramelize all your lovely fresh ingredients.
KNOWING YOUR DESIGN MULTICOOKER ADVANCED 36 A T empered domed glass lid. With steam vent. Dishwasher safe. B Removable non-stick cooking bowl. Prevents risotto and rice from sticking. C Cool-touch handles D Removable power cord (not shown). For convenient ser ving at the table and storage.
37 IMPORT ANT SAFEGUARDS Carefully read all instructions before operating this appliance and save for further reference. Do not attempt to use this appliance for any other than the intended use described in these instructions. Any other use, especially misuse, can cause severe injuries or damage by electric shock, heat or fire.
38 • Do notleave any cookingutensils or otherforeign objectsin thepot ofthe applianceduring operation. Do not use any hard, sharp or edged objects (e.g. knives, forks) with the appliance. Only use wooden or heat-resistant plastic cooking utensils to stir and ser ve the food (e.
39 ded. If in doubt, contact your electrician for further infor mation. I n various foreign countries, the specifications for power supplies are subject to incompatible norms. Therefore it is possible that power supplies in foreign countries do not meet the requirements for safe operation of the appliance.
40 • Onlyuse woodenor heat-resistantplasticcooking utensilsto stirandservethe food.Donot use any spray-on non-stick coatings. • The non-stick surface minimises the effor t of cleaning.
41 sionally until food is cooked. Remove from cooking bowl. 7. Add extra oil/butter to cooking bowl if necessar y or if recipe states. Allow to heat for ap - proximately 1 minute. 8. Add ingredients such as onions and garlic. Sauté, cover with lid if necessar y and stir occa - sionally for about 4 to 5 minutes or until cooked to desired brownness.
42 180 ml of water . If your multicooker rice scoop is lost or misplaced, use another cup but main - tain the same cooking ratios and ensure you do not exceed the 10 scoop maximum line in the removable cooking bowl: White Rice = 1 scoop rice + 1 scoop water Brown Rice = 1 scoop rice + 1½ scoops water } Using the multicooker rice scoop 2.
43 IMPORT ANT • Alwaysplaceliquid intotheremovablecooking bowlbeforepressing theST ART|CANCEL button. • Donotinterferewiththeautomaticselectorcontrolduringoperation.
44 6. Always sear meat and poultr y in small batches. Cover with lid and cook, stirring occasi - onally until food is evenly browned. Remove from cooking bowl. When finished searing, proceed to the Slow Cook Settings section below . SLOW COOK Settings The multicooker has two slow cook settings: Low and High.
45 Preparing Meat and Poultry Select the freshest cuts when purchasing meat. T rim the meat or poultr y of any visible excess fat. If possible, purchase chicken portions without the skin. Other wise, the slow cooking pro - cess will result in extra liquid being formed from the fat as it melts.
46 Brown Rice Uncooked brown rice (Multi - cooker Rice scoops) Cold tap water (Multi - cooker Rice scoops ) Cooked rice –approx. (Multicooker Rice scoops) Cooking time – approx.
47 Steaming Steamed foods retain most of their nutritional value when cooked in the multicooker . Foods may be steamed by placing food in the stainless steel steaming tray over stock or water and covering with the glass lid. Keep the glass lid on while steaming food unless the recipe or chart specifically states to remove the lid.
49 48 Steaming T ables V egetables Preparation & tips Quantity Cooking time min Artichoke remove hard outer leaves & stalk 2 medium 30 - 35 Asparagus trim, leave as spears 2 bunches 12 - 14 Be.
49 Hints and tips for steaming fish and seafood • Seasonfishwithfreshherbs,onions,lemonetc.beforecooking. • Ensurefishfilletsareinasinglelayeranddonotoverlap. • Fishiscookedwhenitflakeseasilywithaforkandisopaqueincolor .
Keep warm setting The multicooker will automatically switch to the KEEP W ARM setting once the RICE, RISOTTO and SLOW COOK settings have finished cooking. It will keep KEEP W ARM for up to 5 hours on the RICE and SLOW COOK settings and up to 30 minutes on the RISOTTO setting.
51 Do not use chemicals, steel wool, metal scouring pad or abrasive cleaners to clean the outside of the multicooker housing or cooking bowl as these can damaged the housing or the coating of the cooking bowl. Do not immerse housing or power cord in water or any other liquid as this may cause elec - trocution.
52 NOTES FOR DISPOSAL Dispose of the appliance and packaging must be effected in accordance with the corresponding local regulations and requirements for electrical appliances and pa - ckaging. Please contact your local disposal company . Do not dispose of electrical appliances as unsorted municipal waste, use separate collection facilities.
52 53 RECIPE IDEAS Creamy tomato and lentil soup Ser ves 4 – 6 Ingredients 1 tablespoon olive oil 1 large red onion, sliced 2 cloves garlic, crushed 1 small red chilli, seeds removed and finely chop.
54 55 Chicken with rosemary , lemon and garlic Ser ves 4 – 6 Ingredients 1 tablespoon olive oil 2 kg chicken pieces, skin removed 1 onion, chopped 3 cloves garlic, sliced 1 teaspoon grated lemon rin.
55 5 cardamom pods 1 cinnamon stick 1 cup water or chicken stock ½ cup plain yoghurt 1 / 3 cup chopped coriander to ser ve Salt and freshly ground black pepper Method 1. Press the SAUTÉ|SEAR button and then the ST ART|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on.
56 minutes or until just browned. Remove and repeat with remaining meat and oil. 5. Add remaining oil and fr y onion and gar - lic until softened but not browned. 6. Stir in spices, tomatoes, stock, capsicum, and return beef to removable cooking bowl.
57 Risotto Milanese Ser ves 4 – 6 Ingredients 1 tablespoon olive oil 40 g butter 1 onion, finely chopped 2 cloves garlic, crushed 350 g Aborio or Canaroli rice 1 cup white wine 4 cups hot chicken stock Salt and freshly ground black pepper ½ cup grated parmesan cheese Method SAUTÉ|SEAR setting 1.
58 1 large onion, finely chopped 3 cloves garlic, finely chopped 350 g Arborio or Carnaroli rice 5 cups chicken stock 1 / 3 cup pesto ¼ cup grated parmesan cheese 50 g baby rocket leaves Extra 1 1 / 3 cup grated parmesan cheese Method SAUTÉ|SEAR setting 1.
59 3. Stir through lemon juice, lemon rind and season with salt. Ser ve immediately with prawns. Thyme, Barramundi and pea risotto Ser ves 4 – 6 Ingredients 20 g butter 1 tablespoon oil 2 leeks, was.
60 RICE|STEAM setting 1. Stir in stock, cover with lid and press the RICE|STEAM button and then the ST ART|CANCEL button. 2. When the cooker has automatically swit - ched to the KEEP W ARM setting, which should take about 15 – 20 minutes, remo - ve lid and discard the bay leaf.
61 Cooked prawns Finely shredded lettuce Mayonnaise Method 1. Place a sheet of seaweed, shiny side down on a sheet of baking paper or a bamboo rolling mat. 2. Spread a por tion of the rice over a two third of the Nori sheet, leaving a border . 3. Spread a ver y thin layer of wasabi paste in a narrow line down the centre of the rice.
GASTROBACK G m b H Gewerbestraße 20 . D-21279 Hollenstedt / Germany Telefon +49 (0)41 65/22 25-0 . Telefax +49 (0)41 65/22 25-29 info@gastroback.de . www.
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