DOCSLIB.ORG

Stainless Steel Electric Fondue

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Stainless Steel Electric Fondue STAINLESS STEEL ELECTRIC FONDUE POT For product questions contact: Safety OLLA ELÉCTRICA DE ACERO Seguridad Sunbeam Consumer Service USA : 1.800.334.0759 INOXIDABLE PARA FONDUE Canada : 1.800.667.8623 User Guide/ Guía del Usuario www.oster.com ©2012 Sunbeam Products, Inc. doing business as How to use Jarden Consumer Solutions. All rights reserved. Cómo usar Distributed by Sunbeam Products, Inc. doing business as Jarden Consumer Solutions, Boca Raton, Florida 33431. Para preguntas sobre los productos llame: Cleaning Sunbeam Consumer Service EE.UU.: 1.800.334.0759 Cuidado y Limpieza Canadá : 1.800.667.8623 www.oster.com ©2012 Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer Solutions. Todos Recipes los derechos reservados. Distribuido por Recetas Sunbeam Products, Inc. operando bajo el nombre de Jarden Consumer Solutions, Boca Raton, Florida 33431. GCDS-OST27907-JC Warranty P.N. 148074 Rev. A Garantía Printed in China Impreso en China www.oster.com FPSTFN7710_12ESM1.indd 48-1 1/15/13 3:39 PM THIS PRODUCT IS FOR HOUSEHOLD USE ONLY IMPORTANT SAFEGUARDS No user-serviceable parts inside. Power Unit never needs lubrication. Do not When using electrical appliances, basic safety precautions should always attempt to service this product. A short power supply cord is provided to reduce be followed including the following: the risk resulting from becoming entangled in or tripping over a longer cord. An extension cord may be used with care. However, the marked electrical READ ALL INSTRUCTIONS BEFORE USE rating of the extension cord should be at least as great as the electrical rating • Do not touch hot surfaces. Use handles or knobs. of the fondue pot. The extension cord should not be allowed to hang over • To protect against electric shock, do not immerse cord or plugs in water the counter or tabletop where it can be pulled on by children or tripped over or other liquid. unintentionally. • Close supervision is necessary when any appliance is used near children. Use only model MDTCP-1 Temperature Control Probe. This appliance is not to be used by children. POLARIZED PLUG • Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, and before cleaning the appliance. This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into • Do not operate any appliance with a damaged cord or plug or after the a polarized outlet only one way. If the plug does not appliance malfunctions, or has been damaged in any manner. Return fit fully into the outlet, reverse the plug. If it still appliance to customer service (see warranty) for examination, repair, or does not fit, contact a qualified electrician. Do not adjustment. attempt to modify the plug in any way. If the plug fits loosely into the AC • The use of accessory attachments not recommended by the Sunbeam outlet or if the AC outlet feels warm do not use that outlet. Products, Inc. may cause injuries. • Do not use outdoors. • Do not let cord hang over the edge of counter, or touch hot surfaces. SAVE THESE INSTRUCTIONS • Do not place on or near a hot gas or electric burner, or in a heated oven. • Extreme caution must be used when moving fondue pot containing hot Thank you for purchasing your Oster® Fondue Pot. This oil or other hot liquids. Fondue Pot is equipped with the exclusive OsterTM Power Cord • Always attach plug to appliance first, then plug cord in the wall outlet. System, which includes a detachable magnetic cord designed To disconnect, turn control to OFF, then remove plug from wall outlet. to separate from the unit when certain amounts of force are • Do not use appliance for other than intended use. applied. (See details on pg. 4–5 for instructions on the proper • Be sure handles are properly assembled to bowl and locked in place. usage of the detachable magnetic cord.) Note: This cord meets revised Underwriter’s Laboratories (UL) • A fondue pot containing hot oil should not be left unattended. Standard 1083 requirements effective May 30, 2001. 2 www.oster.com www.oster.com 3 FPSTFN7710_12ESM1.indd 2-3 1/15/13 3:39 PM LEARNING ABOUT YOUR HOW TO: FONDUE POT Preparing your Fondue Pot for use • Wash FONDUE POT, FORK HOLDER and FORKS in hot, a soapy water. Rinse thoroughly and dry. CAUTION: Do not wash or immerse the TEMPERATURE CONTROL PROBE or power cord. • Before using the fondue pot for the first time, condition b c the non-stick cooking surface by lightly brushing the cooking surface with vegetable oil. Heat, uncovered, to 300°F. Turn to OFF and cool completely. Wipe away excess oil. c HOW TO USE Your Fondue Pot 1 Set FONDUE POT on a flat, dry, heat-resistant surface. 2 Set TEMPERATURE CONTROL d PROBE to OFF and plug probe into TEMPERATURE PROBE GUARD (see figure A). b 3 Attach magnetic end of cord assembly to the temperature Figure A probe socket (see figure B). This should be done prior to plugging a Fork Holder c Side Handle/Leg the cord into the wall outlet. The magnetic end of the cord is b Fork d Temperature designed to only go on one way. Probe Guard Be sure the side stating “THIS SIDE UP” is facing up. Plug cord into 120 Volt AC outlet. Figure B 4 www.oster.com www.oster.com 5 FPSTFN7710_12ESM1.indd 4-5 1/15/13 3:39 PM 4 Preheat if necessary (follow directions in recipe being HOW TO USE Your Fondue Pot with oil used). Turn TEMPERATURE PROBE DIAL to desired CAUTION: Extreme caution must be used when temperature. INDICATOR LIGHT will go off when moving fondue pot containing hot oil or other hot liquids. selected temperature is reached. During cooking, It is not recommended to cook with hot oil when the light will cycle ON and OFF to indicate that the children are present. temperature is being regulated. 1 Be sure FONDUE POT is completely dry before filling 5 Use the FONDUE FORKS to spear foods for cooking with oil. or dipping. Be careful not to scratch the non-stick surface when placing FORKS in FONDUE POT. 2 Place FONDUE POT on a flat, dry, heat-resistant surface. NOTE: When ingredients are stirred in the FONDUE POT, CAUTION: Some spattering of oil use plastic, nylon or wooden utensils to prevent damage will occur during cooking. Attach to non-stick surface. temperature probe/controller to 6 After cooking or serving, turn TEMPERATURE PROBE the Temperature Probe Guard (see DIAL to OFF. Unplug cord from wall outlet. After figure A). Figure A FONDUE POT has cooled, remove TEMPERATURE Attach magnetic end of cord CONTROL PROBE. assembly to the temperature probe socket (see figure B). This should be done prior to plugging the cord into the wall outlet. The magnetic end of the cord is designed to only go on one way. Be sure the side stating “THIS SIDE UP” is facing up. Figure B 3 Fill FONDUE POT with 2 ¾ cups of vegetable oil. NOTE: Do not use more than 2 ¾ cups of oil. Do not use butter, margarine, lard, olive oil or shortening in place of vegetable oil. Never add water or any other liquid to oil. 6 www.oster.com www.oster.com 7 FPSTFN7710_12ESM1.indd 6-7 1/15/13 3:39 PM 4 Place FORK HOLDER on top edge of FONDUE POT. Use Important Points to hold FONDUE FORKS while cooking oil. CAUTION: Do • Do not fill FONDUE POT with more than 2 ¾ cups of oil. not use more than 8 FONDUE FORKS at one time when • Do not move FONDUE POT when it contains hot oil or cooking in hot oil. The fork holder may also prevent food. some of the spattering during cooking. NOTE: Do not place a cover over the FONDUE POT when heating oil • Always use hot pads when handling a hot FONDUE POT. or cooking in oil. • To prevent permanent scratches to non-stick coating, do not use metal utensils. Use plastic, nylon or 5 Remove ice crystals or excess water on food before wooden utensils. cooking in oil by blotting with a paper towel. • When using FONDUE FORKS in the FONDUE POT, be 6 After cooking, turn TEMPERATURE PROBE DIAL to careful not to scratch the non-stick surface. OFF. Allow FONDUE POT and FORK HOLDER to cool • Do not immerse TEMPERATURE CONTROL PROBE or completely before moving or cleaning. cordset in water or other liquids. WARNING: DO NOT USE THE POWER CORD SYSTEM TO • Use only on heat-resistant surfaces. DISCONNECT THE FONDUE POT. ALWAYS DISCONNECT • Do not use more than eight FONDUE FORKS when PLUG FROM WALL OUTLET FIRST TO DISCONNECT cooking in hot oil. FONDUE POT. Use only Model MDP-1 magnetic cord set with this product. The use of any other magnetic cord set Ideas for Use may cause fire, electric shock, or injury. • Prepare cheese sauce for Macaroni and Cheese. CAUTION: The power cord is not to be removed during • Melt chocolate or almond bark in FONDUE POT for normal operation. If the plug becomes disconnected, the making covered peanuts and pretzels. user should immediately unplug the cord set from the wall • Use FONDUE POT (on WARM setting) to keep cooked outlet, then reconnect the magnetic plug to the socket. food warm for serving. • Prepare cooked pudding and pie filling. Set TEMPERATURE PROBE DIAL to WARM. • Heat canned convenience foods such as chili, stew, soup or spaghetti. • Prepare cooked breakfast cereals, such as oatmeal or cream of wheat.
Load more

Recommended publications
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • Grass Fed Beef Pot Roast Braising Variations Recipe
    100% Grass Fed Beef and Natural Vegetables Yoder, WY meadowmaidfoods.com/recipes (307) 534-2289 Spice up your Pot Roasts I love the aroma and warmth of comfort foods cooking in the winter. Sometimes, though, the standard "pot roast” needs a little perk, and it's time to spice up this winter favorite. See also notes on braising, below. Change the seasoning on a pot roast in many ways. Here are just a few ideas: Italian: Slow cook the roast all day in marinara. See our recipe “Italian Chuck Roast and Pasta”. French: Braise all day in 2-3 c. red wine with garlic, rosemary, thyme, and thinly sliced carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Chilean (method very similar to French, above): Braise roast all day in 1 c. red wine plus 2 c. beef broth or water with garlic, bay leaf, 1-2 tsp. dried and ground aji amarillo chilies, and thinly sliced mushrooms, carrots and onions. At the end, set aside the roast. Strain the liquid, discarding vegetables, and boil down the sauce rapidly to 1/2 volume, then thicken with cornstarch. Slice the roast and pour the sauce over. Sweet and Spicy: Place sweet potatoes and regular potatoes in the bottom of a crock pot. Lay roast on top. Smother with 1 cup salsa plus 1 cup Hoisin sauce. Add a little garlic powder. Braise on low all day.
    [Show full text]
  • The Meat Market Timate and Plans for the 465 Denmark Drive • Danville, KY 40422 House Plumbing to Be In- Stalled
    A6 THURSDAY, MAY 3, 2012 THE ADVOCATE-MESSENGER LOCAL WWW.AMNEWS.COM WATER, from A1 COONTZ, from A1 tention of paying the city for Junction City Attorney “ey aren’t trying to sin- their properties tidy, Dou- clean-ups at the property Brad Guthrie could not be gle him out,” Guthrie said glas said. for extra labor costs caused liens or other encum- that took place before he reached for comment Tuesday. “is is nothing Coontz said it’s wrong by the city’s actions. brances against the small purchased it. today. In an interview against Mr. Coontz himself, for the city to pick on his The jury did not award lot and two-story home at “When I buy it, I don’t Tuesday, Guthrie said the except he bought property property for violations that any damages for extra vet- the intersection of West assume some other peo- lawsuit against Coontz is with a bunch of liens against occurred before he owned erinary costs or damage to Grubbs Lane and U.S. 127 ple’s problems,” said the first of more than 50 it.” it and after he’s made every the Camenisches’ house, that he is currently remod- Coontz, who has not yet that are expected to be filed Mayor Jim Douglas and effort to clean up the prop- which the couple had eling and plans to move filed a legal response to the against property owners Police Chief Merl Baldwin erty and improve it in the sought. into. allegations made in the who have violated the city’s both said Coontz has been four months he has owned “We didn’t get very good Any liens on the property lawsuit.
    [Show full text]
  • Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
    Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef
    [Show full text]
  • HOW MUCH MEAT to EXPECT from a BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture
    PB 1822 HOW MUCH MEAT TO EXPECT FROM A BEEF CARCASS Rob Holland, Director Center for Profitable Agriculture Dwight Loveday, Associate Professor Department of Food Science and Technology Kevin Ferguson UT Extension Area Specialist-Farm Management University of Tennessee Institute of Agriculture CONTENTS 2...Introduction 3...Dressing Percentage 5...Chilled Carcass and Primal Cuts 6...Sub-primal Meat Cuts 6...Factors Affecting Yield of Retail Cuts 7...Average Amount of Meat from Each Sub-primal Cut 9...Summary University of Tennessee Institute of Agriculture Introduction Consumers who buy a live animal from a local cattle producer for custom processing are often surprised. Some are surprised at the quantity of meat and amount of freezer space they need. Others may be surprised that they did not get the entire live weight of the animal in meat cuts. The amount of meat actually available from a beef animal is a frequent source of misunderstanding between consumers, processors and cattle producers. This document provides information to assist in the understanding of how much meat to expect from a beef carcass. The information provided here should be helpful to consumers who purchase a live animal for freezer beef and to cattle producers involved in direct and retail meat marketing. 2 University of Tennessee Institute of Agriculture How Much Meat to Expect from a Beef Carcass Dressing Percentage One of the terms used in the cattle and meat cutting industry that often leads to misunderstanding is dressing percentage. The dressing percentage is the portion of the live animal weight that results in the hot carcass.
    [Show full text]
  • Metro Dining Club Is Offering You and Your Family an Opportunity to Enjoy an Entire Year of 2 for 1 Dining Pleasure at 166 Area Restaurants
    ETRO INING LUB MBecome a Member Today D and Save Hundreds C of Dollars!!!!! 803 Bielenberg Dr Woodbury 651-478-7511 www.machetecm.com 2900 rice Street • Little canada • 651-486-7719 www.littlevenetian.squarespace.com 501 6th Street North Hudson, Wis 715-386-8488 See Reverse for Participating Locations Welcomes You and Your Guest Welcomes You To Enjoy To Enjoy One Complimentary Entree $15.00 OFF When a Second Entree of Equal or Any Food Order of $30.00 or More Greater Value is Purchased VALID ANYTIME • ONCE PER MONTH VALID ANYTIME • ONCE PER MONTH Must Purchase a Minimum of 2 Beverages Per Card MUST PURCHASE A MINIMUM OF 2 BEVERAGES PER CARD ST. PAUL/WESTERN WISCONSIN PROGRAM www.metrodiningclub.com | facebook.com/metrodiningclub | twitter.com/metrodiningclub 2nd Street Depot Celts Craft House El Neuvo 7 Mares JT’s Food & Cocktails Paradise Car Wash Suishin Restaurant 7-10 Grille Celts Pub El Parian - Eagan Jordan Meats Deli Park Cafe Taco Fresh Acapulco Cheap Andy’s El Pariente Mexican Grill Karta Thai Park Grove Pub Taco Fresh Cantina Adagio’s Pizza Factory Cherokee Tavern El Taquito Klinkers Korner Park Place Taco John’s American Burger Bar Cherry Berry Enrique’s Mexican Kyoto Sushi Pete’s Pizza The Grateful Table American Legion Bayport Cherry Pit Farmington Tap House La Costa Mexican Peterson Popcorn Tinucci’s (2) Angelo’s Pizza Chevys Fiesta Cancun LaPalma Cafe Pino’s Pizza Titans Sports Saloon Ansari’s Chisago House Lino Lakes Little Venetian Pita Pit Tom Reids Hockey Pub Auntie Anne’s Cold Stone Creamery Fiesta Cancun Longbranch
    [Show full text]
  • 2021 Bulk Beef Order Info
    2021 Bulk Beef Order Info • Whole, half, and quarter sides of beef are sold by the live weight and custom processed in your name to your specifications. o Whole beef, side or beef, or split side - $2.25 lb. live weight o Hanging weight (what the beef weighs hanging in the cooler) is about 60% of live weight. With this ratio, 2.25 lb. live translates to $3.75 lb. hanging weight. o Our beef is processed at Thompsons Meat Processing in Floyd. They charge 80 cents per pound of hanging weight, plus $75 per whole, or $37.50 per half or $18.75 per split side. Additional processing fee include: ▪ Burger patties - $1.20 lb. w/ 20 lb. minimum ▪ Single wrapped steaks - $10 per whole, $5 per half, $2.50 per quarter (no additional fee if you select 2 or more steaks per package) ▪ Cubes steak - $12 per whole, $6 per half, $3 per quarter ▪ 0rgans – $10 per whole, $5 per half, $2.50 per quarter Pricing Example for Half: For a 500-pound half of a 1000-pound steer, the purchase price will be $1,125. With an estimated hanging weight of 300 pounds, processing fees will be $277.50, for a total cost of $1,402.50. With a typical yield of 66% of hanging weight, you should take home about 200 pounds of cut beef for a final cost of about $7 lb. Your cost is based on actual live weight and your final yield will depend on exact hanging weight, moisture loss during dry aging, and your specific cut selections.
    [Show full text]
  • All Natural Menu Ideas
    All Natural Menu Ideas All Natural Classic Corned Beef Hash Delicious, all natural shredded corned beef with potatoes, pickled onion and mustard seeds, topped with an egg, parsley and cracked pepper All Natural Corned Beef Reuben Spring Rolls Crispy wonton wrapper around flavorful, all natural corned beef, Gruyere and sauerkraut, served with an IPA mustard All Natural Corned Beef and Grilled Cabbage Tender, all natural corned beef teamed with grilled cabbage, sprinkled with Balsamic vinegar and fresh thyme All Natural Pastrami Flatbread Flavorful all natural pastrami with pickles, red onion, goat cheese, fresh basil and a light Caesar dressing on flatbread, sprinkled with red pepper flakes All Natural Pastrami Bao Classic Bao bun around tasty all natural pastrami, topped with carrots, radish slices and Japanese mustard All Natural Pastrami Cuban Reuben Delicious natural pastrami paired with ham, along with Swiss cheese, Cole slaw and Russian dressing on rye bread, topped with pickle chips All Natural Roast Beef Pho Premium all natural sliced roast beef with rice noodles, bean sprouts, limes, herbs, chili oil, chili flakes, green onion and mushrooms in a rich broth Farm Fresh All Natural Roast Beef Sandwich Delicious all natural sliced roast beef, watermelon radish, micro greens, whipped goat cheese with herbs, zucchini chips and radish on a multigrain bun All Natural Menu Ideas All Natural Shredded Pot Roast Huevos Rancheros Salsa verde and eggs, with juicy, All Natural Pot Roast, Pinto beans, cilantro and jalapeño, atop corn tortillas,
    [Show full text]
  • Full Time, Half Time, Meal Time
    Full time, half time, meal time. Appliance Science & Recipes for the Fast Slow Pro™ Stocks & Soups Vegetable Stock Chicken Stock Beef Stock Seafood Stock 6 Pho Ga Creamy Tomato Soup Potato Leek Soup Grains 12 Risotto Milanese Mushroom & Bacon Risotto Pumpkin Risotto with Sage & Goat’s Cheese Vegetable Biryani Date & Apple Oatmeal Coconut Brown Rice Beans & Veggies 18 Barbecued Baked Beans Kale & White Bean Soup Beetroot & Quinoa Salad Hummus Ratatouille Artichokes 3 Ways Stuffed Artichokes Artichoke & Spinach Dip Marinated Artichokes Mashed Potatoes Whole Potatoes Potato Gnocchi Meats & Poultry Pork Bolognese with Pancetta & Sage Beef & Bean Chilli Beef & Guinness Pies 28 Lamb Shank Massaman Curry Short Rib Tacos Classic Pot Roast Whole Lemon & Herb Chicken Chicken Adobo Carolina Pulled Pork Chermoula Chicken & Green Olive Tagine Beef en Daube 40 Desserts Croissant, Fig & Ricotta Bread Pudding Mini Blood Orange Cheesecakes Chocolate Molten Cake Tender with time. Tastier under pressure. 3 Tastier under pressure. Cooking temperatures Steam is trapped and builds pressure, never exceed 100°C allowing cooking temperature to exceed 100°C Steam escapes Unsealed “moist” cooking environment Sealed “moist” cooking environment Tougher cuts of meat such as shanks and shoulders can often Pressure cooking is a unique form of moist cooking in that be overlooked when it comes to cooking. The large amount it allows you to cook above boiling temperatures, exposing of connective tissue in these cuts makes them susceptible foods to much higher temperatures than traditional moist to being tough and chewy if not broken down properly cooking methods. Pressure cookers work by creating a fully during cooking. sealed environment that traps the steam created by cooking food.
    [Show full text]
  • Escali® Cesto
    ® TM Escali Measuring What’s Next Nutritional Scale Cesto Manual and code list Thank you for purchasing the Escali Cesto Digital Nutritional Scale. The Escali Cesto Digital Nutritional Scale has a smart weighing system inside. This highly diverse diet scale weighs in ounces, pounds+ounces, fluid ounces, grams and milliliters. The scale is advanced with easy to use features to display and memorize nutritional values, including carbohydrates, fat and protein. The Escali Cesto will prove to be an indispensable tool in your health conscious way of living. Please read the following operation information to ensure the proper function of your new scale. How to weigh: 1) Press the “ON” key 2) All display segments will show for about 2 seconds 3) “WT 0.0 oz” will appear on the display 4) Press the “g/oz” key to select measuring unit 5) Place item slowly on the tray How to use the Tare feature: This feature allows you to obtain the exact weight of an item in a container, by subtracting the weight of the container. It lets you add consecutive ingredients to the container, and weigh each ingredient individually. 1) Press the “ON” key 2) Select measuring units (oz, lb/oz, g, kg) 3) Place the container, without the item, slowly on the tray 4) Press the “zero” key. The weight of the container will be removed, and the display value will reset to zero 5) Slowly add the item to the container. The display will show the weight of the item only 6) You may continue to determine the weight of each additional item as they are added by repeating step 4 & 5 How to clear the Tare feature: Remove all items from the tray.
    [Show full text]
  • English Instruction Manual
    Congratulations on your purchase of this Aroma Slow Cooker. Please read all instructions carefully before your first use. Published By: Aroma Housewares Co. 6469 Flanders Drive San Diego, CA 92121 U.S.A. 1-800-276-6286 www.aromaco.com © 2004 Aroma Housewares Company IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARD 1. Important: Read all instructions carefully before first use. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock, do not immerse cord, plug or the slow cooker base in water or any other liquid. 4. Close supervision is necessary when the appliance is used near children. This appliance is not intended to be used by children. 5. Prior to plugging appliance into the wall outlet, ensure temperature control switches are set to OFF position. To disconnect completely, set temperature control switch to OFF and unplug from wall outlet. 6. Unplug from outlet when not in use and before cleaning. Allow unit to cool completely before putting on or taking off parts, and before cleaning the appliance. 7. 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. 8. Do not use attachments or accessories other than those supplied or recommended by the manufacturer. Incompatible parts create a hazard. 9. Do not use outdoors. 10. Do not let cord hang over edge of table or counter, or touch hot surfaces. 11. Do not place on or near a hot burner or in a heated oven.
    [Show full text]
  • Month at a Glance
    September 2021 Bishop Place 29 30 31 Sep 1 2 3 4 Jello Salad Green Salad Ambrosia Black Bean Corn Fajita Beef Stir Fry Pork with Lemon Honey Salad Glazed Baked Ham Snap Peas Salmon Sweet Liver and Parsley Egg Noodles Buttermilk Fried Country Fried Steak Onions Capri Blend Chicken with Gravy Beef Rigatoni Bake Baked Roll Fried Rice Mashed Potatoes and O'Brien Potatoes Chocolate Chip Lemon Buttered Gravy Green Bean Carrot Cookie Broccoli Grilled Zucchini Blend Baked Roll Baked Roll Baked Roll Apple Pie Classic Rice Krispies Chocolate Cake Treat 5 6 7 8 9 10 11 Caesar Salad Creamy Coleslaw Sweet Slaw Tuscan Spinach Salad Mixed Melons Creamy Coleslaw Cranberry Coleslaw Apricot Brown Sugar Watermelon Marinated Turkey Oven Roasted Pork Seared Tarragon Seafood Alfredo Lemon Herb Turkey Ham BBQ Pork Ribs Chili Nacho Supper Broccoli and Chicken Pork Milanese Roast with Gravy Beef Mushroom Cheeseburger Garlic Mashed Cheddar Quiche Beef Patty Melt Parsley Egg Noodles Beef Quesadilla Cream Sauce with Red Potato Salad Potatoes AuGratin Potatoes Mustard Roasted Steamed Broccoli Mexican Rice Pasta Corn on the Cob Roasted Carrots Yellow Squash and Potatoes Baked Roll Sauteed Zucchini Baked Sweet Potato Baked Roll Baked Roll Onions Capri Blend Banana Sheet Cake Baked Roll Harvard Beets Ice Cream Sundae Chocolate Cake Baked Roll Baked Roll Pear Cobbler Baked Roll Fruit Crisp Bread Pudding with Blueberry Pie Vanilla Sauce 12 13 14 15 16 17 18 Citrus Banana Cup Confetti Coleslaw Green Salad Fresh Fruit Spring Green Salad Zesty Cucumber Mixed Vegetable Grilled
    [Show full text]