Assessments - 2, GPA: 4.5
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Facilidade de uso
Do not immerse the unit in water. 3. Do not use abrasive cleaners or steel wool. Clean with non-metal scouring pad or sponge. 4. Wipe the dew catch part with a damp cloth before and after every use. Non-stick coated pan • Use a sponge to clean. • Use a plastic or wooden rice scoop, not metal utensils which may damage the pan surface. • Non-stick coating may discolor after long use. This will not affect non-stick or sanitary properties. • Wash the cooker immediately after cooking with any seasoing. To Keep Cooked Rice Warm and Tasty • Rinse rice with water quickly and thoroughly. Bran is removed during rinsing. • Using Keep Warm function for more than 12 hours may cause discoloration or an objectionable odor in the rice. • If quantity of rice to be kept warm is less than 4 bowlfuls, the rice will gradually dry out and lose taste. • Utensils left in the pan during Keep Warm may affect the smell and taste of rice. 11 Recipes Beef Stew Ingredients: 2 pounds stew beef (cut in 1 -inch cubes) 1 bay leaf 3/8 cup flour 1/2 teaspoon paprika 1 5/8 cups beef broth 3 carrots, sliced 11/4 teaspoon Worcestershire sauce 1 1/2 onions, chopped .2 Clove garlic, minced 3 potatoes, sliced 2 stalk celery, cut up 1 teaspoon kitchen Bouquet Methods: Put meat in pan. Mix flour, salt and pepper, pour over meat; stir to coat. Add remaining ingredients mix. Close lid. Cook on slow cook for 4 hours. Stir before serving. Vegetable-beef Soup Ingredients: 2 pounds stew beef 3 cups water 114 1/2-once can tomatoes 3 whole peppercorns 2 carrots chopped 3 beef bouillon cubes 1 onion, diced 1 10 ounce package frozen mixed vegetables 2 potatoes, diced (optional)* Methods: Put all ingredients in pan. Cook on slow cook for 4 hours. * to be added in last hour. Chicken’n Noodles Ingredients: 3 pounds cut up fryer chicken (bone in) salt and 1 1/8 cup chicken broth pepper to taste 2 cup water 1 package (8 ounces) egg noodles Methods: Place chicken in pan. Add all liquids cook 3 1/2 on slow cook. Remove chicken. Bone chicken and cut up meat. Stir chicken and noodles into broth, cook an additional 30 minutes. Serve. 12 Barbecue Ribs Ingredients: 3 pounds spareribs (Salt & Pepper to taste) 1 onion, sliced 1 16-ounce bottle of smoky barbecue sauce Methods: Salt and pepper to taste. Brown ribs in broiler or pan for 15 minutes and remove excess fat. Cut ribs into serving size. Place in pan, pour in barbecue sauce and onions in pan. Cook for 3 1/2 hour on slow cook. Apple Brown Betty Ingredients: 4 cups stuffing mix 3/4 cup melted butter or margarine 3/4 teaspoon ground cinnamon 5 cups chopped, peeled cooking apples Methods: Mix stuffing with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in layers with apples in pan. Cook for 2 1/2 hours on slow cook. Serve warm with ice cream. Apple Peanut Crumble Ingredients: 6 cooking apples, peeled and sliced 1 cup brown sugar, packed 5/8 cup flour 3 tablespoon peanut butter 1 cup quick-cooking rolled oats Methods: In bowl, combine sugar, flour, oats, cinnamon and nutmeg. Mix in butter and peanut butter, sprinkle over apples. Cook for 3 hours on slow cook 3 hours. Serve warm with ice cream or whip cream. (6 servings) 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/8 teaspoon salt 1 cup brown sugar 3/8 teaspoon nutmeg 13 Rice pudding Ingredients: 1 cup short grain sweet rice 2 cups water 1 teaspoon salt 1 cup evaporated milk 2 eggs, beaten 5/8 cup sugar 2 teaspoon vanilla extract Methods: Cook rice untill unit switches to keep warm. Stir in other ingredients. Press start key cook untill unit switches to keep warm. Serve layered with bananas or raisins and top with a sprinkle of cinnamon. (Serves 4-6) Chicken Porridge Ingredients: 1 cup rice 10 cups water 300 g sliced chicken meat 5 pcs black mushrooms 5 pcs sliced ginger few green onion section 1 tbsp light soy 1/4 tsp salt 1 tbsp wine 1 tsp corn flour 1 tsp sesame oil 3 tbsp water Methods: Soak black mushrooms until soft, remove stems and finely slice. Season chicken meat with ginger slices and green onion sections, let it stand for 30 minutes. Cook rinsed rice with 10 cups of water. Set the cooking time at 4, stir in seasoned chicken meat halfway, stir well and cook, serve hot. Porridge with salted meal and preserved egg Ingredients: 1 cup rice 2 tsp salt 10 cups meat stock Dash pepper 2 pcs preserved eggs Dash sesame oil 250 g cooked lean pork Methods: Place rinsed rice and stock into inner pan, set the cooking time at 4. Season the cooked lean pork with salt and let it stand for 1 hour, tear it into floss. Cut preserved eggs into small dices, set aside. Add in preserved eggs and pork at the last 30 minutes, stir well with seasonings and serve. 14 Mixed rice Ingredients: 6 cups rice 60 g burdock 60 g konjak 4 pcs dried Japanese mushroom 1 pc flied bean 100 g chicken 100 g carrot Methods: 1. Rinse rice and drain. 2. Slice burdock and dip in water. After boiling k...