6-Quart Mytime™ Slow Cooker
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Cover Page for MONDAYS & TUESDAYS
Cover page FOR MONDAYS & TUESDAYS WESTERN & GRILL SECTIONS COLD & JAPANESE SOUP SEAFOOD ON ICE SELECTION: ROASTED CARROTS AND PUMPKIN SOUP BLUE CRABS Croutons, Parmesan Cheese, Crispy Bacon BLACK TIGER PRAWNS MUSSELS CARVING CLAMS WHOLE ROAST U.S. BEEF RUMP *Herbed Butter, Garlic Butter, Lemon Butter PORK BELLY CRACKLING CAJUN SPICED ROASTED CHICKEN JAPANESE SUSHI BAR ON THE GRILL SUSHI BBQ PORK BELLY BELT FISH BEEF KEBAB SALMON SHRIMP KEBAB TAMAGO GINDARA STEAK CUTTLEFISH NORWEGIAN SALMON STEAK HERBED CHICKEN THIGH M A K I R O L L S BEEF TENDERLOIN STEAK DRAGON CLAW FUTO MAKI VEGETABLES VEGETARIAN ROLL MASHED POTATO CALIFORNIA MAKI MIXED ROASTED VEGETABLES ROASTED MARBLE POTATO SASHIMI TAMAGO SAUCES TUNA MUSHROOM GRAVY SALMON THYME JUS HERB & GARLIC BUTTER PICKLED SHRIMP SALAD PINEAPPLE - INFUSED SAKE HOT WESTERN DISH BEEF, PEPPER & MUSHROOM STROGANOFF CHICKEN & PEPPER ROULADE WITH PIMENTO SAUCE COLD CUTS PLATTER (Farmer’s Ham, Pastrami, Salami) CHEESE PLATTER (Blue Cheese, Smoked Cheese, Emmental, CONDIMENTS Toasted Nuts, Dried Fruits) BBQ SAUCE DIJON MUSTARD COMPOSED SALADS HORSERADISH SAUCE WHITE WINE CREAM SAUCE WALDORF SALAD (Apple, Celery, Walnuts) HOT SAUCE LEMON & FETA QUINOA SALAD (Olives, Tomato, Parlsey) SOM TAM SALAD (Green Papaya, Cilantro, Tomato, Snake Beans, Thai Fish Sauce) CHICKEN MANGO AND CUCUMBER SALAD CANAPÉ BITE WOK, ROAST & DIM SUM SHRIMP AND CUCUMBER BITES (Cream Cheese, Chives, Capers) ASIAN STATION & CHINESE ROAST SECTION DEVILED EGGS (Dijon Mustard, Smoked Paprika) Live Cooking, Fried Rice Meat & Vegetable -
Cooking Tips & Tricks View Guide
Tips & Tricks for the OP300 Series Ninja® Foodi™ Traditional Oven to Foodi™ Slow Cooker to Foodi™ Adjusting the Recipe Quantity Convert oven recipes by using the Bake/Roast function For recipes traditionally cooked in a slow cooker If you are cooking fewer ingredients than the recipe and reducing the cooking temperature by 25°F. for 8 hours on Low or 4 hours on High, try cooking calls for, remember to reduce the cook time. them on HI pressure in your Foodi™ for 25–30 minutes Check food frequently to avoid overcooking. with at least 1 cup of liquid. If you’re cooking a bit more, increase the cook time. We recommend using an instant-read or digital Please reference your Foodi™ cooking charts for more Always check ingredients frequently, and test the thermometer to check the internal temperature of your information on pressure cooking specific ingredients. internal temperature of your food to ensure it is fully food to ensure it is fully cooked before consuming. cooked before consuming. Cooking functions • Use hot water when pressure cooking to • Evenly coating your vegetables with • Fruits and vegetables should be patted help your Foodi™ build pressure faster. a little oil before air crisping will help as dry as possible before being placed achieve a perfect level of crispiness. in the Cook & Crisp™ Basket. • Arrange ingredients as evenly as • Lay ingredients flat and close together possible in the Cook & Crisp™ Basket to optimize space, but individual pieces for consistent browning. should not overlap or be stacked. • Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. -
CZECH COOKER Technical Specifications
WARRANTY This KOOLATRON product is warranted to the retail customer for 1 year from date of retail purchase, against defects in material and workmanship. WHAT IS COVERED • Replacement parts and labour. • Transportation charges to customer for the repaired product. CzechPleaCse voisit wowwk.Czeechr Cooker.com WHAT IS NOT COVERED • Damage caused by abuse, accident, misuse, or neglect. • Transportation of the unit or component from the customer to Koolatron. IMPLIED WARRANTIES Any implied warranties, including the implied warranty of merchantability are also limited to the duration of 1 year from the date of retail purchase. WARRANTY REGISTRATION Register on-line at www.koolatron.com AND keep the original, dated, sales receipt with this manual. WARRANTY AND SERVICE PROCEDURE If you have a problem with your unit, or require replacement parts, please telephone for assistance: (0) 1634 29 7383 CZ01 H1S073-UK 09/2009-v5 Instruction Manual TABLE OF CONTENTS INTRODUCTION Parts List .................................................................................................... 2 SPECIAL FEATURES OF YOUR NEW CZECH COOKER Technical Specifications ............................................................................. 2 Introduction ................................................................................................ 3 • Variable Temperature Control • Removable Power Source - for easier cleaning and storage Using your Czech Cooker .......................................................................... 4 • Separate Lid Stand -
Cookware &Bakeware
Cookware &Bakeware BY ALEXX STUART Frying pans CATEGORY PRODUCT /NOTES Stainless Steel Buy a good quality one Brushed Black Metal I use a De Buyer pan Cast Iron Le Creuset Omellete Pan. Le Creuset also make great big bigger frypans, and grill pans Ceramic Baccarat Bio Baking CATEGORY PRODUCT /NOTES Stainless Steel Find a chef's supply shop near you or online for stainless steel options at somewhere like Chef's Warehouse in Surry Hills, Sydney. Or try this Hospitality Products online shop Ceramic Course alumni have had success with the baking products from the Neoflam range Enamel Cookie Sheet Falcon Enamel Cookie Sheet Parchment paper The only parchment paper I recommend is the If You Care range. It is the 'lowest tox' on the market today Patty Pans / Muffin liners Go for the If You Care ones, if you really need them Other Kitchen Products CATEGORY PRODUCT /NOTES Chopping boards Wood is your best option – it shows the ability to halt the growth of and kill bacteria applied to its surface. My husband is an artisan woodworker and has made some gorgeous ones. Biome also has a range of wooden boards. Glass and bamboo are low tox but will make your knives blunt over time. Pressure cookers Tefal Acticook - Amazing performance and fully stainless steel except for a small colander handler, so I leave out the colander and steam veggies on the side. Slow Cookers The two I would recommend are the Cuisinart Ceramic Slow Cooker and Breville Smart Temp Slow Cooker. Both have ceramic (rather than non-stick cooking surfaces) and are great. -
Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot. -
Electric Pressure Cooker
EN FR ES Electric Pressure Cooker www.t-fal.com 1 I A H 1 2 3 B J C D K 4 5 6 E F L G 2 M O N 7 8 9 1 1 2 3 4 5 6 2 7 8 9 3 10 11 12 22 23 24 2h 13 14 15 25 26 16 17 18 19 20 21 4 10 11 12 22 23 24 2h 13 14 15 25 26 16 17 18 19 20 21 5 13 27 28 29 30 31 32 33 34 35 2 36 1 37 38 6 13 IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: EN 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, FR plugs, or any other parts in water except for the removable insert and accessories. 27 28 29 4. Close supervision is necessary when any appliance is used by ES or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. 7. The use of accessory attachments not recommended by the 30 31 32 appliance manufacturer may cause injuries. 8. Do not use outdoors. 9. Do not let the cord hang over the edge of table or counter, or touch hot surfaces. -
Discover a World of Culinary Creativity. DÉCOUVREZ UN MONDE DE CRÉATIVITÉ CULINAIRE
Lacanche 2019 COLLECTION Discover a world of culinary creativity. DÉCOUVREZ UN MONDE DE CRÉATIVITÉ CULINAIRE Photo credit: Blair Harris Interior Design, NYC Burgundy, France, home of the Lacanche. Handcrafted in the heart of Burgundy, Lacanche French Ranges offer the highest expression of culinary art to both cooking enthusiast and professional chef alike. Blending exquisite French artistry with a long tradition of craftsmanship in metal, "Les Pianos Gastronomes" have fulfilled an unwavering caliber of culinary excellence for over 250 years. Unparalleled in its commitment to the spirit of French culture, Lacanche brings long-standing heritage to the home, and family back to the table. Make a bold statement. As a beloved focal point of your kitchen, a Lacanche exempli- fies artistry, heritage and performance. While its aesthetics draw universal acclaim, the real reward lies in discover- ing its exceptional features. Durable porcelain enamel allows your “star of the kitchen” to shine, while a seamless, stainless steel cooktop provides easy cleaning. With 28 premium colors, five trim finishes (brass, chrome, nickel, brushed stainless and copper) and multiple rangetop configurations to choose from, you will to be able to design the range of your dreams! How to Custom Design Your Lacanche 1. Choose a model & trim style: Classique or Moderne. 2. Choose a rangetop configuration: Classique, Classique 4-Feux, Classique 6-Feux or Traditional Classique 4-Feux is available on the Cormatin, Rully, Chassagne, Chambertin, Saulieu, Savigny, Sully, Fontenay and Citeaux models. Classique 6-Feux is available on the Beaune and Bussy models. 3. Choose additional burners - if space allows on your cooktop (see page 14 for options.) 4. -
REVE BISTRO TAKE out Each Dish Is Carefully Crafted by Chef / Owner Paul Magu-Lecugy
REVE BISTRO TAKE OUT Each dish is carefully crafted by Chef / Owner Paul Magu-Lecugy. He takes into consideration not only the flavors but textures and overall enjoyment of the dish. No substitutions please. TAKE OUT PRICING: 10% off DINNER, MENU PRICES / except family meals (already discounted) HORS D’OEUVRE LES PLATS PRINCIPAUX HUITRES 19 SALADE NIÇOISE A NOTRE FAÇON 23 • ½ doz Local Miyagi Oysters. Served with a • Classic Niçoise "our way" made with top quality champagne mignonette canned tuna packed in olive oil with black olives, egg, add additional oysters for 3.25 ea anchovy, and assorted raw vegetables with butter GOUGÈRES 6 lettuce & lemon thyme vinaigrette. • (6) Bite size French cheese puffs. Perfect while PAVE HALIBUT GRENOBLOISE * 37 sipping Champagne! • Pan seared fresh local halibut with a caper, tomato, PÂTÉ DE SANGLIER 14 lemon brown butter with mashed potatoes & sautéed zucchini. Garnished with buttery • House made wild boar pâté with pickled mini-croutons. vegetables, mustard NOIX DE ST JACQUES * 36 ESCARGOTS 16 • Seared "day boat" scallops over spring pea risotto • (6) Escargots in the shell with herb garlic butter TARTARE DE FILET DE BOEUF 38 SOUPES ET SALADES • Steak tartare with mixed greens and French fries SOUPE A L'OIGNON GRATINÉE 12 BISTRO STEAK FRITES * 32 / 58 • Classic house made French onion soup topped with • Angus Ribeye steak with green peppercorn sauce, gruyere & Comte cheeses & croutons. seasonal vegetables & French fries 8oz / 16 oz SOUPE FROIDE DE PETITS POIS, 10 FILET DE CANARD POÊLÉ 32 MENTHE • Seared Maple Leaf duck breast, farrow pilaf with • Vegan. Chilled English pea & mint soup fresh local cherry gastric SALADE AUX FRAISES 14 POULET FAÇON "COQ AU VIN" * 26 • Mixed baby greens, with fresh strawberries tossed • Red wine braised Cooks Venture chicken leg & thigh in a balsamic reduction & Humboldt Fog cheese with pearl onions, button mushrooms & house made SALADE RÊVE 10 pancetta. -
Outdoor Dining, Take-Out, and Curbside Menu
-OUT CURBSIDE, DELIVERY M TAKE ENU OUTDOOR DINING, TAKE-OUT, AND CURBSIDE MENU APPETIZERS SALADS FRENCH ONION SOUP ........................10 PERSIL SALAD .......................................12 with Croutons & Gruyere Cheese Baby argula, white beans, artichoke, cucumber, Ricotta Salada cheese, Lemon Vinaigrette SOUP DU JOUR ......................................9 WALDORF SALAD .................................14 ESCARGOT BOURGUIGNON ..............13 Mixed greens, string beans, apples, beets, blue Garlic - herb Butter Sauce cheese, Champagne Vinaigrette GRILLED OCTOPUS ...............................17 CAESAR SALAD .....................................TAKE-OUT, 10CURBSIDE, Baby arugula, garbanzo beans and tomato in a Romaine lettuce, croutons, parmesan cheese, lemon vinaigrette Caesar Dressing & DELIVERY MENU GOAT CHEESE FLATBREAD ..................12 GRILLED SHRIMP & AVOCADO ...........16 Truffle fondue, mushroom and spinach Romaine lettuce, tomato, hearts of palm, GRILLED BABY LAMB CHOP .........16/30 LemonENTREES Vinaigrette Sautéed spinach and rosemary au jus STEAK FRITES 27 GRILLED CHICKEN PAILLARD 19 Grilled NYADD Strip CHICKEN Steak topped +$7 with | ADDherb butterSHRIMP and $9 |ADDOver SALMON Waldorf salad +$12 (Field greens, endives, apples, served with French fries beets, string beans, blue cheese and champagne PAN SEARED SCALLOPS .......................16 vinaigrette) Sautéed spinach and citrus bro blanc BEEF BOURGUIGNON 25 RACK OF LAMB 30 Mashed potatoes and vegetables SHRIMP COCKTAIL (5) .........................18 Roasted -
Soups Starters Side Dishes Main Dishes Desserts
SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF) -
Nine Appliances in One Versatile Cooker
Nine appliances in one versatile cooker the Multi Cooker 9 in 1 Recipe Index Perfect Damper P 7 Dinner Rolls P 9 Simple Pizza Dough P11 Caraway & Fennel Bread P13 Cinnamon, Pecan P15 Passionfruit Cake P17 & Maple Scrolls with Lime Drizzle Zucchini Slice P19 Classic Chocolate P21 Banana Bread P23 Brownies Hummingbird Cake P25 Strawberry, Rhubarb P27 Beef Stroganoff P29 with Cream Cheese Icing & Acai Jam LMC600 ANZ A19 Recipe Index Easy Cauliflower Rice P31 Chicken Schnitzel P33 Swedish Meatballs P35 Cauliflower & Sage Risotto P37 Prawn, Pea & Asparagus P39 Beef Pho P41 Risotto Pumpkin & Red P43 Ribollita P45 Shepherd’s Pie P47 Lentil Soup Irish Lamb Stew P49 Traditional Pea P51 Sweet Potato P53 & Ham Soup & Coconut Dahl LMC600 ANZ A19 Recipe Index Chickpea & P55 Sausage Casserole P57 Sweet Pulled Plum P59 Vegetable Curry with Potato Mash Pork with Steamed Greens Steamed Snapper P61 Chocolate Cake P63 Spiced Date P65 with Ginger & Soy with Ganache Pudding Quinoa, Spinach & P67 Tempura Vegetables P69 Vietnamese Squid Salad P71 Pomegranate Salad Zucchini & Haloumi P73 Truffled Polenta Chips P75 Churros with P77 Chips with Rosemary Salt Cinnamon Sugar LMC600 ANZ A19 Recipe Index Natural Yoghurt P79 Labneh P81 with Fresh Berries LMC600 ANZ A19 Perfect Damper Multi Cooker 9 in 1 Perfect Damper Prep 1 hr 30 mins • Cooking 30 mins DOUGH & BAKE functions • Serves 4 Multi Cooker 9 in 1 2 cups (250g) self-raising flour 1 tbsp. butter Pinch caster sugar 1 cup milk Pinch salt Extra flour for dusting 1. Place the kneading blade into position on the drive 6. The multi cooker will beep at completion. -
Perfect Under Pressure.TM
Perfect Under Pressure.TM For more recipes, go to www.yedihousewareappliances.com Have more questions? We’re here to help! Email us at [email protected] Pressure Cooker Safety is a Priority Thank you for purchasing the Yedi Pressure Cooker. You will be happy to know we design all our products with safety in mind. We have incorporated 10 built-in safety mechanisms to assure pressure cooking is safe with your new Yedi Multi-Use Electric Pressure Cooker. Here are the basic safety guidelines and cautions you should follow: 1. NEVER place face, hands or unprotected skin over the steam release valve when you are using your Multi-Use Pressure Cooker for cooking or releasing pressure. 2. NEVER force the Multi-Use Pressure Cooker lid open. ALWAYS wait to open lid aer pressure is released and float is in the down position. 3. Your Multi-Use Pressure Cooker is ONLY intended for counter top use. NEVER place the Multi-Use Pressure Cooker unit near a hot gas or electric burner or inside your oven. NEVER expose it to direct heat or an adverse environment. 4. The stainless steel parts of your Multi-Use Pressure Cooker surfaces get very hot and stay hot during and aer cooking. DO NOT TOUCH any hot surfaces with bare hands and be sure to KEEP AWAY FROM CHILDREN! 5. Always use the Perfect Under Pressure Multi-Use Pressure Cooker stainless steel removable inner pot for cooking and be sure to confirm the lid is locked in place before pressure cooking. NEVER use third party parts or accessories in your Multi-Use Pressure Cooker.