Instant Pot Pro Manual
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Technique Class: Bring Back the Stew
6901_ws Stew_v2-FINAL 9/28/11 8:35 PM Page 2 October 9, 2011 Ingredients for Pork and Pumpkin Common Thickeners Pork and Pumpkin Stew Stew Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant Stews depend on numerous ingredients Technique Class: 2 lb. boneless pork shoulder, cut into spices, this warming stew is perfect for an autumn supper with friends. and techniques for the alchemy that 1-inch cubes turns a thin liquid into a velvety Bring Back the Stew Preheat an oven to 325°F. Kosher salt and freshly ground black substance to enrobe the ingredients. Common thickeners for stews include: 1 pepper, to taste Season the pork with salt and black pepper. In a 3 ⁄2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the 3 Tbs. olive oil • Butter What Is a Stew? pork on all sides, 8 to 10 minutes per batch. Transfer to a plate. 1 yellow onion, diced • Heavy and double cream A stew is made by simmering pieces of meat, fish and/or vegetables slowly in liquid, Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion 1 • Egg yolks typically stock and wine flavored with aromatics. Usually thicker and more substantial 1 ⁄2 tsp. minced garlic and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, than a soup, a stew is commonly served as a main course. It is similar to a braise, • Flour demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper 1 tsp. -
Grill & Broil Recipe Guide
GRILL & BROIL RECIPE GUIDE ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Salmon Burger Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4 (4oz. patties) Ingredients: 1 green onion, thinly sliced ¼ cup mayonnaise ½ cup panko bread crumbs 2-3 tsp. Sriracha sauce 1 Tbsp. diced red bell pepper 2 (5 oz.) salmon fillets, cut in 1 Tbsp. coarse grain Dijon mustard 1-inch pieces ½ tsp. cayenne pepper Optional toppings: basil sprouts, 1 tsp. salt 1 avocado (sliced), shredded 2 Tbsp. plain yogurt red cabbage 1 egg white Directions: 1. Combine mayonnaise and Sriracha sauce in small bowl. Set aside. 2. Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick. 3. Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F. 4. Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F). 5. Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired. ©2016 Spectrum Brands, Inc. ®Registered Trademark of Spectrum Brands, Inc. Greek Omelet for Two Prep Time: 5 minutes Cook Time: 5 minutes Servings: 2 (1/2 omelet each) Ingredients: 2 Tbsp. pesto sauce 2 Tbsp. milk ¼ cup diced tomatoes 1 tsp. cooking oil ¼ cup crumbled feta cheese 1 clove garlic, minced 2 eggs, beaten Directions: 1. Mix eggs and milk in small bowl, set aside. 2. Attach griddle plate to Grill & Broil and preheat on LOW broil to 350°F. -
Day 1 Chef Prep (Juniors) Blizzard Bag Lesson Review Questions: Receiving and Storage Equipment
DAY 1 CHEF PREP (JUNIORS) BLIZZARD BAG LESSON REVIEW QUESTIONS: RECEIVING AND STORAGE EQUIPMENT Name ___________________________ CIRCLE THE CORRECT ANSWER TO THE FOLLOWING QUESTIONS: 1 A MANDOLINE IS USED TO A. hone knives B. slice precisely C. sharpen knives D. make a turned cut 2. A PAIRING KNIFE WITH A CURVED BLADE THAT MAKES CUTTING ROUNDED SURFACES EASIER IS KNOWN AS A(N): A. tourney B. scimitar C. chef’s knife D. boning knife 3. A SAUTOIR IS A PAN WITH: A. straight sides and a long handle. B. high, sloped sides and no handle. C. the shape of a stockpot, but no handles. D. a wide, shallow bottom and a long handle. 4. WHAT IS THE MEANING OF THE FRENCH TERM MISE EN PLACE? A. to work smart B. to put in place C. to listen carefully D. to place on a dish or plate 5. THE LEAVES, STEMS, OR FLOWERS OF AN AROMATIC PLANT ARE: A. spices B. herbs C. flavors D. seasonings 6. THE COOKING METHOD THAT COOKS FOOD QUICKLY, OFTEN UNCOVERED, IN A VERY SMALL AMOUNT OF FAT OVER HIGH HEAT IS: A. stewing B. sautéing C. pan-frying D. simmering 7. POACHING REQUIRES A COOKING TEMPERATURE OF: A. 200 F – 210 F B. 160 F – 180 F C. 250 F – 260 F D. 300 F – 310 F 8. THE TRANSFER OF HEAT FROM ONE ITEM TO ANOTHER WHEN THE ITEMS COME INTO DIRECT CONTACT WITH EACH OTHER IS KNOWN AS: A. radiation B. sous vide C. convection D. conduction 9. WHICH COOKING METHOD REQUIRES LONGER COOKING TIMES AND IS MOST OFTEN USED WITH LARGE CUTS OF MEAT OR POULTRY? A. -
INSTRUCTION BOOKLET Recipe Booklet Reverse Side
INSTRUCTION BOOKLET Recipe Booklet Reverse Side Cook Central® 3-in-1 Multicooker MSC-400 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 17. CAUTION: TO REDUCE THE RISK OF IMPORTANT ELECTRIC SHOCK, COOK ONLY IN THE POT PROVIDED OR IN CONTAINERS SAFEGUARDS PLACED ON THE COOKING RACK IN THE PROVIDED POT. When using an electrical appliance, basic 18. CAUTION: A heated pot may damage safety precautions should always be followed: countertops or tables. When removing the 1. READ ALL INSTRUCTIONS. hot cooking pot from the multicooker, DO 2. Unplug from outlet when not in use and NOT place it directly on any unprotected before cleaning. Allow to cool before surface. Always set the hot pot on a trivet putting on or taking off parts. or a rack. 3. Do not touch hot surfaces; use handles. 19. To disconnect, turn any control to off, Always use oven mitts when handling then remove plug from wall outlet. hot material. 20. Do not operate your appliance in an 4. To protect against risk of electrical shock, appliance garage or under a wall do not immerse the multicooker housing cabinet. When storing in an appliance in water or any other liquid. If housing falls garage always unplug the unit from into liquid, unplug the cord from outlet the electrical outlet. Not doing so immediately. DO NOT reach into the could create a risk of fire, especially if liquid. the appliance touches the walls of the 5. To avoid possible accidental injury, close garage or the door touches the unit as it supervision is necessary when any closes. -
Garland Induction Instinct
Project ______________________________________ Item _________________________________________ Quantity ____________________________________ CSI Section 11400 Approved ___________________________________ Garland Induction Date _________________________________________ INSTINCT SERIES - COUNTERTOP GRIDDLE 3.5 & 5.0kW Instinct Models • INSTINCT Griddle 3.5 (formerly SHGR3500) • INSTINCT Griddle 5 (formerly SHGR5000) Standard Features • Realtime Temperature Control System RTCSmp® • Temperature setting from 120° to 450°F (50° to 230°C) ™ • Special induction non-stick griddle GARLAND INDUCTION GRIDDLE (COUNTER-TOP), 1 FRYING ZONE 19.41 x 13.86 inches • Timer function • Energy efficient • Heats up quickly • Instantaneous control of the temperature with no lag • Uniform heat distribution • Convenient and reliable • Overheat protection • Easy to clean • LED Display • Simple and intuitive “Tap and Turn” knob • Includes plug and cord (6ft. - 1.8 m) INSTINCT Griddle 3.5 / 5 Properties Advanced Features • Reduced energy consumption thanks to high-efficiency induction technology • Even heat distribution across the entire cooking surface with optimised energy transfer between the griddle and the food product • RTCSmp® control / monitoring • Height-adjustable, locking feet • Griddle comes with HPCR stainless steel surface protection • Removable, washable and reusable air filter • Multi-point temperature measurement and temperature control accurate to one • Incoming Voltage Detection degree over the entire cooking time and the entire cooking surface for -
Multicooker Deep Fryer 5 Litre Non-Stick Electric Cookware
Multicooker Deep Fryer 5 litre non-stick electric cookware Instruction Booklet DF4500 Please read these instructions carefully and retain for future reference. Contents Sunbeam’s Safety Precautions 1 Cooking with your deep fryer 31 Sunbeam’s Safety Precautions 1 Cooking with your deep fryer Features of your Multicooker 2 The perfect chip 31 Features of your Multicooker 2 The perfect chip 33 AAnn IIntroductionntroduction ttoo MMulticookersulticookers 4 DeepDeep fry cookingcooking wiwithth home babatteredttered fofoodod 3324 NTemperatureon-stick co osettingsking 56 FFryingrying times anandd temptemperatureseratures 3335 TUnderstandingemperature sett youring sMulticooker 67 ReRecipescipes FForor youyourr DDeepeep FryeFryerr 3357 UUsingnder styourand iMulticookerng your Multi cooker 78 TTroubleshootingroubleshooting 4435 UsingHints foryo uperfectr Multi cofryingoker 89 HCareints andfor pcleaningerfect fry ing 109 Care and cleaning 10 High Grade Non-stick cooking surfaces 11 High Grade Non-stick cooking surfaces 11 Cooking with your Multicooker 12 Cooking with your Multicooker 12 VVegetableegetable cocookingoking hihintsnts 1144 CCookingooking ininformationformation 1177 CCookingooking DDefinitionsefinitions 1199 RRecipesecipes for your Multicooker 20 SSoups,oups Sauces, Stocks 2200 MMainain cMealsourse s 2233 DDessertsesserts and Sweets 2288 Sauces 31 Important instructions – retain for future use. Sunbeam’s Safety Precautions SAFETY PRECAUTIONS FOR YOUR DEEP FRYER. minimum mark or above the maximum mark. • The MultiCooker Deep Fryer must only be used with • Do not touch any metal surfaces of the product while the control probe provided. it is in use as they will be hot. • WARNINg: The Control Probe must be removed • Remove excess moisture and ice particles from food before the frypan is cleaned and the Control before deep frying. Probe inlet must be dried before the MultiCooker • Check oil levels are correct before and during deep Deep Fryer is used again. -
English Instruction Manual
APC-805SB Instruction Manual Digital Pressure Cooker/Multicooker Professional Questions or concerns about your pressure 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 IMPORTANTBasic safety precautions should always SAFEGUARDS be followed when using electrical appliances, including the following: 1. Important: Read all instructions carefully before first use. 18. The pressure cooker should be operated on a separate electrical circuit 2. Do not touch hot surfaces. Use the handles or knobs. ® from other operating appliances. If the electrical circuit is overloaded with Congratulations on your purchase of the Aroma 2.5L Digital Pressure Cooker/Multicooker! 3. Use only on a level, dry and heat-resistant surface. other appliances, the pressure cooker may not operate properly. 4. To protect against fire, electric shock and injury to persons, do not ® 19. Always make sure the outside of the inner pot is dry prior to use. If the Your new Aroma Digital Pressure Cooker/Multicooker is the perfect way to have delicious home-cooked meals in a fraction of the time! Pressure cooking produces immerse cord, plug or the appliance in water or any other liquid. See inner pot is returned to the cooker when wet, it may damage or cause tender, delicious cooked results astonishingly fast. Your new digital pressure cooker is perfect for a wide variety of pressure cooking recipes, such as chicken stews, chili instructions for cleaning. -
HSN Multicooker ARC-1230
AROMA HOUSEWARES HSN Multicooker ARC-1230 Tex-Mex Breakfast Burritos Prep time: 5 minutes Cook time: 20-25 minutes Servings: 6 Ingredients: 6 soft-taco size flour tortillas 8 eggs Salt and pepper, to taste ⅓ lb. chorizo sausage, uncooked 1¼ cup shredded Mexican cheese 1¼ cup salsa of your choice Directions: 1. Wrap the tortillas in aluminum foil; place them in the steam tray of the multicooker and set aside. 2. In a bowl, beat the eggs with a dash of salt and pepper; set aside 3. Plug in your cooker and press the START button to turn it on. Press the Sauté-then- Simmer STS® function of your multicooker, then press START, allowing the inner pot to heat up with the lid closed. The cooking indicator light will illuminate and a chasing pattern will display to show it is set. 4. After letting the multicooker heat for a few minutes, open the lid and add the chorizo. Stir to crumble with a long-handled wooden or heat safe spoon. 5. Close the lid and sauté for a few minutes, opening the lid occasionally and breaking up any large pieces until the chorizo is cooked most of the way through, about 5-7 minutes. 6. Open the lid and add in the eggs and cheese; give it a quick stir with the long-handled heat safe spoon then close the lid. 7. Cook for 6-8 minutes, opening the lid and occasionally scrambling the eggs and chorizo. 8. After 6-8 minutes of cooking the eggs, open the lid and place in the steam tray with the wrapped tortillas; close the lid. -
Flat Top Grill
FLAT TOP GRILL WARNING & INSTRUCTION BOOKLET MODEL FTG600P VERSION 2 ANSI Z21.89-2017/CSA 1.18-2017 Outdoor cooking appliance. WARNING WARNING FOR OUTDOOR USE ONLY 1. DO NOT store or use gasoline or other flammable liquids or vapors in the vicinity of DANGER this or any other appliance. If you smell gas: 2. An LP cylinder not connected for use shall not • Shut off gas to the appliance at the tank be stored in the vicinity of this or any other • Extinguish any open flame. appliance. • If odor continues, keep away from the WARNING appliance and immediately call your fire department. 1. Never operate this appliance unattended. 2. Never operate this appliance within 10 ft (3 m) Failure to follow these instructions could result of any structure, combustible material or other in fire or explosion which could cause property gas cylinder. Do not operate appliance under damage, personal injury or death. ANY overhead construction. Keep a minimum WARNING clearance of 3 feet (1 m) from the sides, front • DO NOT store a spare LP gas cylinder under or and back of appliance to ANY construction. Keep near this appliance. the area clear of all combustible material and • Never fill the cylinder beyond 80% full. flammable liquids, including wood, dry plants • A fire causing death or serious injury may occur and grass, brush, paper, and canvas. if the above is not followed exactly. 3. Never operate this appliance within 25 ft (7.5 m) of any flammable liquid. WARNING 4. Never allow oil or grease to get hotter than 400°F • To installer or person assembling this (200°C). -
Table of Contents 1. Introduction 1.1 1.2 1.3 1.4 1.5
TABLE OF CONTENTS 1. INTRODUCTION 1-1 1.1 Objective 1-1 1.2 Background 1.3 Standard Test Method Development 1-5 1.4 Appliance Energy Efficiency 1-6 1.5 Gas/Electric Consumption Ration 1-8 1.6 Ventilation Requirements 1-11 1.7 Emissions From Commercial Cooking 1-19 1.8 Conclusions 1-23 1.9 References 1-24 2. FRYER 2-1 2.1 Introduction 2-1 2.2 Cooking Processes 2-2 2.3 Types of Fryers 2-2 2.4 Controls 2-3 2.5 Heating Technologies 2-3 2.6 Fryer Performance 2-6 2.7 Benchmark Energy Performance 2-9 2.8 Fryer Energy Consumption 2-13 2.9 Research Needs 2-19 2.10 Gas Industry Market Focus 2-20 2.11 References 2-20 3. GRIDDLE 3-1 3.1 Introduction 3-1 3.2 Cooking Processes 3-2 3.3 Types of Fryers 3-2 3.4 Control Strategies 3-4 3.5 Heating Technologies 3-5 3.6 Griddle Performance 3-9 3.7 Benchmark Energy Performance 3-11 3.8 Griddle Energy Consumption 3-14 3.9 Ventilation Requirements 3-18 3.10 Research Needs 3-18 3.11 References 3-19 Technology Review of Conuncrcial Foodservice Equipment Volume II, Page i 4. BROILER 4-1 4.1 Introduction 4-1 0 4.2 Cooking Processes 4-2 4.3 Controls 4-2 4.4 Types of Fryers 4-3 4.5 Broiler Performance 4-8 4.6 Ventilation Requirements 4-10 4.7 Research Needs 4-11 4.8 Gas Industry Market Focus 4-12 4.9 References 4-13 5. -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
Meat Cookery by Dr. Gauri Darshan Shah for AISSMS Students
Meat Cookery MEAT COOKERY Introduction to Meat Cookery Meat is muscle tissue. It is the flesh of domestic animals (cattle, hogs, lamb) and of wild game animals such as venison. Meat is a main stay of our diet Slaughtering Slaughtering & Butchery -Pre slaughtering steps: 1. Inspection 2. Resting 3. Fasting 4. Washing 5. Stunning (knocking with hammer, co2 chamber, cartridge pistols, electric tongs) 6. Sticking (halal & jhatka) 7. Bleeding 8. Flaying and cleaning COMPOSITION Muscle tissue consists of three major components: water, protein & fat 1. Water It is about 75% of muscle tissue. With such a high percentage of water in meat, you can see why shrinkage in meat a problem in cooking meat can be. 2. Protein • Protein is an important nutrient and the most abundant solid material in meat. About 20 percent of muscle tissue is protein. • Protein coagulates when it is heated. This means it becomes firmer and loses moisture. Coagulation is related to doneness. When protein has coagulated to the desired degree, the meat is said to be “done.” After protein has coagulated, applying higher heat toughens it. 3. Fat • Fat accounts for up to 5 percent of muscle tissue. Of course, more fat may surround the muscles. A beef carcass can be as much as 30 percent fat. Because of health and dietary concerns, many meat animals are being bred and raised with a lower fat content than in past years. Nevertheless, a certain amount of fat is desirable for three reasons: a. Juiciness • Marbling is fat that is deposited within the muscle tissue. The juiciness we enjoy in well marbled beef is due to more fat than moisture.