Owner's Manualp80151085a1
Total Page:16
File Type:pdf, Size:1020Kb

Load more
Recommended publications
-
Variocookingcenter Application Manual Foreword
® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
Wild Ducks and Coots Make Good Eating
Volume 3 Article 1 Bulletin P83 Wild ducks and coots make good eating 1-1-1947 Wild ducks and coots make good eating Anna Margrethe Olsen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletinp Part of the Food Science Commons Recommended Citation Olsen, Anna Margrethe (1947) "Wild ducks and coots make good eating," Bulletin P: Vol. 3 : Bulletin P83 , Article 1. Available at: http://lib.dr.iastate.edu/bulletinp/vol3/iss83/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin P by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Olsen: Wild ducks and coots make good eating JANUARY, 1947 BULLETIN P83 Make Good Eating! AGRICULTURAL EXPERIMENT STATION— AGRICULTURAL EXTENSION SERVICE FISH AND WILDLIFE SERVICE, UNITED STATES DEPARTMENT OF THE INTERIOR IOWA STATE CONSERVATION COMMISSION AND WILDLIFE MANAGEMENT INSTITUTE Cooperating Published by IOWAIowa State STATE University COLLEGE Digital Repository, 1947 AMES, IOWA 1 Bulletin P, Vol. 3, No. 83 [1947], Art. 1 CONTENTS Page Handling wild ducks and coots in the field 735 Wild ducks and coots in the kitchen and at the table 736 Broiled wild ducks or coots •-•ft- ■... •_____ 740 Oven-grilled wild ducks or coots ________________ 741 Wild duck or coot kabobs ' ■ & ' . ' . •_______ 742 Fried wild ducks or coots ______________1.._____ 742 Barbecued wild ducks or coots .... .... 743 Smothered wild ducks or coots ____________ _ _ 744 Breaded wild ducks or coots __ ___jj| \ ’ 744 Southern fried wild ducks or coots 744 Baked wild ducks or coots ||___ ■ 74g Potted wild ducks or coots ____ jRI---*-_• 74g Roast wild ducks or coots ^ ___________ _ 74g Wild duck or coot pie ___■____ :_________ _ - 746 Duck or coot and bean casserole ____ V v . -
Barbecue Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Barbecue and Food Safety ooking outdoors was once only a summer activity shared with family and friends. Now more than half of CAmericans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely. From the Store: Home First However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a When shopping, buy cold food like meat and poultry boil first to destroy any harmful bacteria. last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To Transporting guard against cross-contamination — which can happen when raw meat or poultry juices drip on When carrying food to another location, keep it cold other food — put packages of raw meat and poultry to minimize bacterial growth. Use an insulated cooler into plastic bags. with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator Plan to drive directly home from the grocery store. into the cooler immediately before leaving home. You may want to take a cooler with ice for perishables. Always refrigerate perishable food Keep Cold Food Cold within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F. Keep meat and poultry refrigerated until ready to use. -
COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes). -
The World of Duck Processing the World of Duck Processing
The world of Duck processing The world of Duck processing In many markets duck products are becoming more popular. Duck meat is tasty and offers a good and healthy source of protein. With the increase in world population, the increase in per capita consumption of proteins and the open world market, expectations for growth are positive. Markets demand more, safer and an ever greater variety of end products. In many markets this leads to centralization, up-scaling and a more automated production. Producers are striving for higher efficiency and a reduction in costs. Everyday production must be able to run without problems with the highest possible up-time, the best yields achievable and predictable, lowest possible cost of ownership. A lot of attention is also being paid to food safety and quality and of course to producing in a responsible way. Animal welfare, water and energy consumption, full traceability and good care of the raw material are important starting points. High speed, high quality For over more than 50 years, we at Marel are proving our strength in the global poultry industry, with technology for all poultry species, all production speeds and every level of automation. We offer transparent, efficient and controllable processing that offers full traceability of products. Of course our dedicated duck processing technology takes into account all unique aspects of a duck’s anatomy and the common product and market requirements. The result is a unique, modular and in-line solution, with an unrivalled level of automation, suitable for the highest possible production capacity, being 6,000 ducks per hour on one production line. -
WARNING Operator's Manual
Operator's Manual By Barbeques Galore. R Liquid Propane Gas (LPG) Grill Models BTH2610ALP, BTH3210LLP Natural Gas (NG ) Grill Models BTH2610ANG, BTH3210LNG BTH2610ALP/NG BTH3210LLP/NG Grill In FfoRrEmEa tHionELP Center: FROM THE GRILL EXPERTS ! WARNING ! Ÿ Failure to comply with these instructions could Grand Hall is the expert on this product result in a fire or explosion that could cause and trained to help you with: serious bodily injury, death or property damage. Ÿ Assembly Questions Ÿ Whether this grill was assembled by you or Ÿ Grill Operation someone else, you must read this entire manual Ÿ Replacement of Damaged or Missing parts before using your grill to ensure the grill is properly assembled, installed and maintained. visit www.grandhall.com or call: Ÿ Use your grill at least 3 feet away from any wall or surface. Use your grill at least 3 feet 1-877-934-7455 away from combustible objects that can melt or Monday - Friday 8:00am-4:30pm CST catch fire such as vinyl or wood siding, fences and overhangs or sources of ignition including pilot lights on water heaters and live electrical appliances. THIS GAS APPLIANCE IS DESIGNED FOR OUT- IMPORTANT: Ÿ DOOR USE ONLY. Ÿ Never use your gas grill in a garage, porch, Ÿ NOTE TO ASSEMBLER / INSTALLER: shed, breezeway or any other enclosed area. Leave this manual with the consumer. Ÿ Never obstruct the flow of ventilation air around your gas grill housing. Ÿ NOTE TO CONSUMER: Ÿ Never disconnect the gas regulator or any gas Keep this manual for future reference. -
Deep-Frying with Avocado Oil Plus Falafel Recipe
Deep-Frying with Avocado Oil Plus Falafel Recipe Deep-frying is not something I tend to do at home, but I’ve tried it with my avocado oil. My results have been mixed, but I recently came across a winner, which I’ll share with you below. If you’ve ever tried to cook something over high heat with extra-virgin olive oil, you know that it doesn’t always work well because it doesn’t have a high smoke point, which is necessary for successful deep frying. It can smoke up your kitchen, but also can create compounds that are not so great for you. You extra-virgin avocado oil has all the flavor points and a similar nutritional profile as a fine olive oil, with one exception — it has a much higher smoke point at 480 degrees F. I’ve deep-fried a few different foods like potatoes, doughnuts, and shrimp. These all came out okay texture-wise, but some foods really need a neutral tasting oil. Since deep- frying isn’t something I do anyway, and it’s not the best use of a fine oil, I kind of gave up on that idea until recently. One of my favorite types of food is Mediterranean, and my favorite Mediterranean food is falafel. If you’ve never had falafel, it’s basically a dough made of chickpeas mixed with herbs and spices that is deep-fried until crunchy. I’ve made them a few times by baking them, but it’s just not the same. Recently, I made some falafel and before I was ready to bake them, I spied my bottle of avocado oil in the counter and decided to give deep-frying another shot — and I’m so glad I did. -
Deep Square Pan Recipes
DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole -
Haitian Creole – English Dictionary
+ + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan. -
United States Patent (19) 11) Patent Number: 5,158,794 Halden Et Al
III US005158794A United States Patent (19) 11) Patent Number: 5,158,794 Halden et al. (45) Date of Patent: Oct. 27, 1992 54 MARINATING OR PICKLING OF MEAT 58) Field of Search ............... 426/281, 641, 652, 643, (75) Inventors: Jonas P. Halden; Carl-Henrik 426/644 Mathiesen, both of Helsingborg, (56) References Cited Sweden; Michael S. Proctor, Louth, England U.S. PATENT DOCUMENTS 3,506,455 4/1970 Savage et al. .................. 426/641 X 73) Assignee: Nestec S.A., Vevey, Switzerland 3,537,864 11/1970 Magiera .............................. 426/641 3,770,463 11/1973 McSweeney et al. ... 426/641 X (21) Appl. No.: 625,778 4,071,635 l/1978 Lindl et al. ........... ... 426/652 X 4,746,522 5/1988 Wofford et al... ... 426/281 X (22 Filed: Dec. 7, 1990 4,780,327 10/1988 Carini et al. ................... 426/641 X Related U.S. Application Data Primary Examiner-Arthur L. Corbin 63 Continuation of Ser. No. 387,790, Aug. 1, 1989, aban Attorney, Agent, or Firm-Vogt & O'Donnell doned. 57 ABSTRACT (30) Foreign Application Priority Data Meat is marinated or pickled in a marinating or pickling medium which contains a heat stable starch in an Aug. 11, 1988 EP European Pat. Off. ........ 8813048.8 amount of from 0.1% to 5.0% by weight based upon the (51 int. Cl. ............................................... A23D 1/31 weight of the meat. 52 U.S. C. .................................... 426/281; 426/641; 426/643 16 Claims, No Drawings 5,158,794 1 2 more usually from 10 to 35% and preferably from 15 to MARINATING OR PICKLING OF MEAT 30% by weight based on the weight of meat. -
Istanbul ® Istanbul March 2014 the Guide
MARCH 2014 THE COMPLETE GUIDE TO GO® istanbul ® ISSN: 1309-3851 ISSN: MAGICAL NIGHTS AT HYPNOS GORGEOUS BOUTIQUES EXCITING ENTERTAINMENT FINE- DINING RESTAURANTS +... and mucH more Istanbul March 2014 the guide 10 SIGHTSEEING & MUSEUMS Major sightseeing attractions plus museums and events. 16 GALLERIES National and commercial art galleries. 20 ENTERTAINMENT & NIGHTLIFE The latest information on İstanbul’s concerts and clubs. 30 SHOPPING Major shopping areas and our choice of the best speciality stores 50 DINING Listings by neighbourhood and cuisine 60 ESSENTIALS Transport and useful information. Tips for getting around town. Contents 4 HOT DATES 16 HOMO EVOLUTION Sing along with the nostalgic songs of The Kerem Ağralı’s solo exhibition Homo Evolution ON THE COVER Blues Brothers, attend the Borusan İstanbul combines science fiction, animation, physics and Hypnos: Beyoğlu's colourful Philharmonic Orchestra's peformance of Puccini's philosophy in works. new night spot. Tosca, or enjoy a thrilling concert by four Italian STAY IN TOUCH sopranos Le DIV4s. 20 FOREVER TANGO Follow us on twitter Luis Bravo’s famous musical promises to enchant @where-istanbul 8 TURKISH AND MEDITERRANEAN anyone passionate about dance, at Zorlu Center PSM. Like us on facebook.com/ FLAVOURS whereistanbulmagazine Visit Daphne Restaurant at the Renaissance Polat 72 MY PERFECT DAY Where is the largest global İstanbul Hotel and savour delicious Mediterranean İlyada Babacan, owner of Gallery İlayda, shares her publisher of visitor magazines, available in the finest hotels and tastes created by chef Yücel Dereyayla. favourite spots in the city. operating in 76 cities worldwide. MARCH 2014 I WHERE İSTANBUL 1 Your traveling companion since 1936® ® WELCOME Editor's Letter wheremagazine WHERE MAGAZINE İSTANBUL EDITORIAL The Warm Days Continue EDITOR Dilek Koç As the unusually sunny days continue, İstanbul offers no end of things to do.