DOCSLIB.ORG

HD4515/00 Philips Fuzzy Logic Rice Cooker

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
HD4515/00 Philips Fuzzy Logic Rice Cooker Fuzzy Logic Rice Cooker Daily Collection 5L 10 menus HD4515/00 Enjoy great fragrant glutinous rice with ease Enjoy rice with the Innovative technology Following extensive research by the Philips China Research Institute, we can now accurately control and optimize water temperatures and heating times at each stage of the cooking process, ensuring perfect fragrant glutinous rice Fragrant, glutinous, delicious "Fragrant glutinous" accurately control starch and water Feature-rich Choose from up to 10 menus, satisfying all your daily needs 24-hour preset Quick and easy "Whirlwind cooking" program makes great rice in 25 minutes Detachable spill-proof heat insulation cover. Easy to clean Specially-designed steam-retaining structure retains flavor Two types rice with water ratio on lining for easy cooking Fuzzy Logic Rice Cooker HD4515/00 Highlights Fragrant glutinous cooking Steam-retaining structure 24-hour preset timer Water absorption as temperature rises (25?C– The water content of the rice is locked in via Provides a 24-hour preset function that can be 55?C): rice grains absorb water Amylose the unique steam return loop design, retaining set in hours or minutes, accurate up to 10 dissolution (55?C–60?C): water reaches the the original fragrance of the rice. minutes. Accurately counts down to cooking core Starch gelatinization (60?C–80?C): starch finishing time gelatinizes with glutinous taste while not sticky Detachable spill-proof cover Amylopectin water absorption and expansion Two major rice marks on lining (80?C–100?C): rice is plump and elastic Accelerated starch expansion (100?C): Viscosity and hardness of each grain of rice reaches the golden ratio with sweet taste Water retention (73?C): glittering and translucent 25-minute "whirlwind cooking" Detaches easily for hassle-free cleaning. There are different water level markings for the 10 cooking menus two most common kinds of rice used across China, Northeast rice and long grain rice, so you can add the amount of water just right The rice is cooked at high power and regulated by a microcontroller chip, which accelerates the cooking time so you can cook delicious rice with ease in just 25 minutes (only for 4 cups or "10 menus, including: Fragrant glutinous rice, less) whirlwind cooking, congee, coarse-grain rice, small quantities of rice, clay pot rice, soup, cake, noodles and rice reheating " Fuzzy Logic Rice Cooker HD4515/00 Specifications General specifications Design specifications Technical specifications 12 hours keep warm Materials of main body: Plastic Voltage: 220 V Automatic cooking for fresh rice Dimensions (L x W x H): 365*274*224 mm Frequency: 50 Hz Fuzzy Logic control for fresh and nourishing Color(s): White outer case and orange base Wattage: 860 W meals Cord length: 0.80 m Multi-menu selections* Accessories Inner pot capacity: 5L Easy-to-program timer Rice scoop Easy clean non-stick innerpot Measuring cup © 2019 Koninklijke Philips N.V. Issue date 2019‑03‑18 All Rights reserved. Version: 2.0.1 Specifications are subject to change without notice. Trademarks are the property of Koninklijke Philips N.V. or their respective owners. www.philips.com .
Load more

Recommended publications
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Fujian Soda / Lye Zongzi with Red Bean Paste
    DILMAH RECIPES Fujian Soda / Lye Zongzi with Red Bean Paste 0 made it | 0 reviews Alkaline water (potassium carbonate and sodium bi- carbonate) turns the glutinous rice into an attractive warm yellow colour. This vegan zongzi is served plain with sugar, honey or syrup. It can also be filled with sweet paste (lotus or red bean). Sub Category Name Food Main Courses Savory Recipe Source Name Tea Inspired Festivities Festivities Name Chinese New Year Festival Dragon Boat / Duanwu Festival Glass Type Twelve Used Teas t-Series Green Tea 1 / 2 DILMAH RECIPES Ingredientswith Jasmine Flowers Fujian Soda / Lye Zongzi with Red Bean Paste 650g or 3 cups glutinous rice 2 tbsp lye/alkaline water 1,1/2 tbsp cooking oil 400g red bean paste 1 tbsp salt 28 dried bamboo leaves, soaked overnight Kitchen twine Methods and Directions Fujian Soda / Lye Zongzi with Red Bean Paste Soak the glutinous rice in five cups of water overnight. Drain thoroughly and then mix with cooking oil and lye. The rice should turn yellow. Set aside. Divide the bean paste into 12 portions of 30g. Blanch the bamboo leaves in boiling water until soft (about 10 minutes). To assemble the zongzi, form a cone using 2 bamboo leaves, placing one on top of another and fold into a cone. Place 1 tablespoon of rice into the cone. Make a small well, then place one portion of red bean paste in it. Cover with 1,1/2 tablespoons of rice. Pack all ingredients lightly, and smoothen the top with a clean wet spoon. Complete the wrapping and secure with kitchen twine.
    [Show full text]
  • Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
    MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
    [Show full text]
  • 2018 Issn: 2456-8643
    International Journal of Agriculture, Environment and Bioresearch Vol. 3, No. 03; 2018 ISSN: 2456-8643 EFFECT OF THERMAL PROCESSING ON THE SENSORY QUALITY, PHYSICO- CHEMICAL PROPERTIES AND STORAGE STABILITY OF THE CANNED AND POUCHED FORMULATED CONGEE Lerjun M. Peñaflor, Florencio C. Reginio Jr., Madelle C. Maghirang, Elsa Joy T. Horiondo, Ma. Sandra Renee C. Tapia Food Engineering Division, Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Los Baños, Laguna, 4031 Philippines ABSTRACT This research was conceptualized to develop locally available cheaper meat product and under- utilized grains as the main ingredient in formulating congee as a disaster food product. The potential of formulated congee packaged in tin can and retort pouch to be a suitable emergency relief food during and after disaster were studied through evaluation of its sensory quality and storage stability. But the presence of microorganism and bacteria are dangerous for human health, usually observed in canned and pouched product. It is important that strict hygienic procedures be followed when process food was packed in cans or pouches. One way to address these problems is through thermal processing. Furthermore, processed samples were analyzed for their physico-chemical and microbial properties to facilitate the factors ensuring nutritional and safety for consumption. Commercial sterility test showed negative results, indicates that samples were commercially sterile and efficient processing was achieved. The established processing schedule at 121.1ºC retort temperature were 46 and 37 minutes for canned and pouched congee, respectively. Changes in their physico-chemical properties and highly acceptable rating for sensory attributes were observed significantly after thermal processing.
    [Show full text]
  • The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia
    Title: Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. Author’s names: Dorian Q. Fuller and Cristina Castillo Institute of Archaeology, University College London, 31-34 Gordon Square, London WC1H 0PY Number of text pages: 6 single spaced plus Bibliography: +5 Figures: 2 Tables: 2 Abbreviated title: glutinous rice and waxy cereals Key words: Oryza, ritual, alcohol, archaeobotany, ethnobotany Proofs to be sent to: Dorian Q Fuller Institute of Archaeology 31-34 Gordon Square London WC1H 0PY Email: [email protected] Diversification and cultural construction of a crop: the case of glutinous rice and waxy cereals in the food cultures of eastern Asia. By Dorian Q Fuller and Cristina Castillo Institute of Archaeology, University College London Abstract While rice is one of the world’s most important and productive staple foods, it is highly diversified in uses and varieties, including East and Southeast Asian sticky (or glutinous) forms. While stickiness to some degree can be achieved by cooking methods, true sticky (or waxy) rice is the result of a genetic mutation that causes a loss of amylose starch in favour of high amylopectin content. These mutations are unknown in wild populations but have become important only amongst cultivars in East and Southeast Asia, but not in other rice growing regions, such as South Asia or West Africa. In addition, other cereals (mainly millets, but also maize, barley and in recent times wheat) have evolved parallel mutations that confer stickiness when cooked and high amylopectin content within the same region of East Asia.
    [Show full text]
  • Tangyuan Recipe
    Tangyuan with Red Bean Paste and Black Sesame Seeds Black Sesame Filling Ingredients (6 tangyuan) - 2 tbsp black sesame seeds or 2 tbsp black sesame powder - 1.5 to 2 tbsp sugar - 1 tbsp water - 2 tbsp lard or butter or margarine Instructions Skip steps 1 to 3 if you are using black sesame powder. 1. Toast the sesame seeds in a small pan over medium-low heat, while stirring the sesame seeds to avoid burning. When the moisture evaporates from the seeds, you can smell the aroma. After 2 to 3 minutes, when the sesame seeds start to pop, remove them from the heat. 2. Transfer the seeds to a food processor or a pestle. Let them cool down before grinding. 3. Grind the sesame seeds until they turn to fine powder. 4. Mix well the sesame powder with 1.5 to 2 tbsp sugar, 1 tbsp water and 2 tbsp melted lard (or butter or margarine) to make a slightly running paste. Freezer the paste until solid at least for 30 minutes. 5. Make 6 small portions of the sesame paste. Shape 1/2 tbsp paste into round balls as quickly as possible (some of the sesame paste might melt in your hand). You can dust a little bit of flour on your hands before rolling. 6. Store them in the freezer for 1 hour before wrapping. Red Bean Paste Filling Ingredient (6 tangyuan) - 3 tbsp ready-to-use red bean paste Instructions 1. Dust a small plate with glutinous flour. 2. Make 6 small portions of the red bean paste.
    [Show full text]
  • Food in China.Pdf
    Food in China Each region of China has its own type of food. Chuan food is hot and spicy; Beijing cooking is done with a lot of meat and vegetables (including the most famous Chinese dish of all, Peking Duck); Cantonese traditions include dim sum and delicacies like shark's fin soup; Shanghai cuisine is prepared with plenty of seafood and oil. Drinks Soft drinks abound in China, both foreign brands and local. You can also buy bottled water everywhere. Other than tea, soft drinks, or bottled water, beer is your best bet. Chinese beer is generally quite good, Qingdao being the best-known brand, and almost every town has its own brew which varies from watery-but-incredibly-cheap to not-bad-and-incredibly- cheap. Beware of Chinese "wine" which is actually powerful grain alcohol. Popular Dishes Jiaozi. Dumplings. These are popular all over China, and come fried, steamed or boiled, and are stuffed with just about everything. Traditionally, families make and eat jiaozi for the Chinese New Year or Spring Festival. Making jiaozi is a social event with a group of people stuffing the dumplings together, the idea being that many hands make light work, and the result is all the tastier for your having participated in the preparation! You can order a plate of jiaozi in a restaurant, or you'll find them served in little snack food joints, often in soup (jiaozi tang). Baozi Steamed buns stuffed with a variety of fillings. These are great snacks that you'll find all over China in various different sizes and varieties.
    [Show full text]
  • 04Special Food.Indd
    DOI: 10.12982/CMUJNS.2014.0048 CMUJ NS Special Issue on Food and Applied Bioscience (2014) Vol.13(1) 449 Bioactive Compound Contents in Germinated Unpolished Purple Glutinous Rice from Kum Doi Saket and Kum Phayao Varieties Somchai Jomduang School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University 50100, Thailand Corresponding author. E-mail: [email protected] ABSTRACT This research studied the bioactive compounds in unpolished purple glutinous rice and germinated unpolished purple rice produced from two rice varieties: Kum Doi Saket and Kum Phayao. Unpolished purple glutinous rice grains were produced by grain dehusking without polishing. The quality of their physical, chemical and bioactive compounds was analyzed. Kum Doi Saket unpolished purple glutinous rice had a statistically significant (p<0.05) higher amount of almost all compositions than Kum Phayao, except ash and reducing sugar content. Germinated unpolished purple rice was produced by soaking in water at 40°C for 3 hrs, and then incubating at 35°C. The GABA content at 40 hrs of germination had the maximum amount in both varieties and tended to decrease after this time. Thus, 40 hrs of germination time was the optimum period for germinated rice from both rice varieties. When compared before and after the 40-hr germination period, gamma-oryzanol increased, but total anthocyanins and antioxidant activity decreased slightly. Comparing the two varieties of germinated unpolished purple glutinous rice grains, Kum Doi Saket had a statistically significant (p<0.05) higher amount of bioactive compounds and antioxidant activity than Kum Phayao. Germinated unpolished purple glutinous rice provided from Kum Doi Saket had 16.31±0.34 mg/100g of GABA, 30.48±1.61mg/100g of gamma-oryzanol, 70.10±0.45 mg/100g of total anthocy- anins and 83.10±0.95% of antioxidant activity.
    [Show full text]
  • Quarantine Comforts
    Quarantine Comforts A book of favourite recipes Quarantine Comforts 2 Quarantine Comforts 3 Quarantine Comforts 4 Quarantine Comforts 5 From Peter Sheppard Quarantine Comforts 6 Pan Fried, Red Bean filled Sticky Rice Cake. This makes 8 cakes but 3x filling. It's gluten free (even though the flour is called 'glutinous'), you can veganize it, it fulfills a sweet craving but is nutritious! dough: -1 cup glutinous rice flour -1/2 cup just boiled water -small rolling pin (optional) + a small dish with warm water to dip your fingers in, some extra glutinous rice flour for dusting your work area, a big bowl with a slightly damp warm cloth to put over top red bean paste: -1 cup dried red beans/adzuki beans, soaked overnight/8 hrs, then brought to boil in 3 cups water, reduced to medium/high with lid slightly ajar for 1 hr- 1hr + 15 min. OR if you have a pressure cooker you can just cook them and skip the soak. -3/4 sugar -1 pinch salt -knob of butter, can use earth balance/margarine for the vegans. I eyeball it, maybe ends up being 1/4 cup-ish + good frying pan and some vegetable oil 1) Prepare the red bean paste. After soak/cooking them until soft, blend them with sugar, pinch of salt and melted butter/margarine until its smooth enough– think 'rustic' or chunky peanut butter texture. You will have enough filling for roughly 24-30 cakes, so feel free to cut this quantity in half. Set aside while you prepare the dough.
    [Show full text]
  • Tel: 020 8530 7500
    DONBURI ISO Roll inside out rolls Chicken Katsu Curry £7.50 Dragon Roll £7.50 Fried breaded chicken served on bed of rice with a Japanese Crab meat, cucumber, avocado, eel with unagi sauce curry sauce Gindara Roll £7.50 Prawn Katsu £7.75 Grilled Black Cod, furikake (japanese seasoning), sticky sauce Fried breaded prawns served on bed of rice with a Japanese curry sauce Salmon Katsu £7.75 Fried breaded salmon served on bed of rice with a Japanese curry sauce Delivery and collection available Chicken Teriyaki £7.75 Free local delivery on orders over £20 Grilled chicken served on a bed of rice with Teriyaki sauce (delivery available 2-10pm within a 3 mile radius) Eel Teriyaki £7.75 Eel served on a bed of rice with Teriyaki sauce Gyudon Teriyaki £9.50 Strips of beef, pickles, sesame seeds served on rice Tel: 020 8530 7500 with a sweet soy sauce Vegetable Katsu Curry £6.50 141 High Street, Wanstead, E11 2RL Portion of Rice £2.50 DISHES WIHTOUT RICE Chicken Katsu £5.25 Salmon Katsu £5.25 Vegetable Katsu £5.25 Prawn Katsu £5.25 Stir Fried Brocolli £4.25 GYoza Japanese Dumplings Chicken £5.75 Prawn £5.75 Duck £5.75 Vegetables £5.25 DESSERT Without ice cream Dorayaki £3.50 Japanese pancake with custard filling Mochi £3.50 Sweet glutinous rice ball Seasonal Fruits £4.00 DRINKS Coke 330ml £1.00 Diet Coke 330ml £1.00 www.sumofresh.com 7UP 330ml £1.00 @sumofresh facebook.com/sumofresh Fanta 330ml £1.00 STaRTERS Roll 5 small rolls with rice the outside HAND Roll Large cone shaped hand roll with filling Edamame £3.00 Salmon avocado £6.75 Salmon avocado
    [Show full text]
  • Coconut Mochi Rolls
    Coconut Mochi Rolls If you like soft and slightly chewy mochi you must try this recipe. It is so much fun and colorful. great for dessert or just as a snack. Mochi? I love mochi! Mochi is a Japanese rice cake made with glutinous rice flour…the texture is soft and chewy, I mean chewy…mochi can be made sweet or savory and can be mold into various shape. The same glutinous rice flour is used throughout Asian cuisine. I made these rolls for a potluck party, and it was well accepted, so if you care for mochi you will enjoy this simple and easy recipe and the fun part is that you can color with whatever color you feel in the mood for, especially for making party or holidays theme…they sure make a great snack. Oh! In case you care, these are gluten free… These rolls stay soft and fresh for a couple of days if kept in an airtight container at room temperature. I learned coloring the rolls from here. Ingredients: 100 g glutinous flour 15 g tapioca flour (omit for softer texture) 70 g sugar 160 g coconut milk 2 teaspoons rose water 3 drops red food coloring (or green, or blue, or purple, or orange, or black…) Unsweetened coconut flakes Method: Grease a 8 x 8 inch tray with vegetable oil such as canola or corn oil, set aside. Combine all the dry ingredients in a medium bowl. Add the coconut milk and stir well until all combined. Pour the batter on the prepared greased tray, make sure that the batter is spread evenly.
    [Show full text]
  • The Protective Effect of Thai Fermented Pigmented Rice on Urethane Induced Somatic Mutation and Recombination in Drosophila Melanogaster
    Journal of Medicinal Plants Research Vol. 7(2), pp. 91-98, 10 January, 2013 Available online at http://www.academicjournals.org/JMPR DOI: 10.5897/JMPR12.1024 ISSN 1996-0875 ©2013 Academic Journals Full Length Research Paper The protective effect of Thai fermented pigmented rice on urethane induced somatic mutation and recombination in Drosophila melanogaster Yossaporn Plaitho, Kaew Kangsadalampai* and Monruedee Sukprasansap Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand. Accepted 25 September, 2012 This study was aimed to proof that fermentation could increase phenolic and anthocyanin contents, antioxidant activities and antimutagenicity of Thai pigmented rice. Six cultivars of rice (Sung Yod, Mon Poo, Hom Mali Daeng, Hom Nil, Riceberry, and black glutinous rice) were fermented with a mixed culture of yeasts and molds (Look-Pang) at 30°C for 3 days to produce six types of fermented rice (Khao-Mak). Each sample exhibited significantly higher total phenolic and anthocyanin contents as well as antioxidant activities, including 2,2 ′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), than that of the unfermented one of the same variety. Neither fermented nor unfermented pigmented rice substituted for corn flour in the fly medium was mutagenic in the somatic mutation and recombination test using Drosophila melanogaster . Interestingly, the antimutagenicity of fermented rice against urethane in the same testing was proven to be greater than that of its corresponding unfermented rice. This might be due to the higher content of total phenolic compounds, anthocyanins and antioxidant activities in fermented rice probably because of the catalytic action of enzymes produced by the starter organisms during fermentation which are capable of hydrolyzing glucosides of the inactive components to the active aglycones.
    [Show full text]