MhoOtNGOLIAN
pot
Dual purpose for
cooking/fondue
2L Capacity
Adjustable
y
thermostat control
Model:
27601
1300W
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cord do not come in contact with
sources of heat.
• Make sure that the power cord and plug do
not come into contact with water.
sequently it is recommended that you avoid
using this appliance in the immediate vicinity
of birds.
• The appliance needs space to allow heat
to escape, thereby avoiding the risk of fire.
Make sure that the appliance has sufficient
space around it, and does not come in con-
tact with flammable materials. The appliance
must not be covered.
Use
1.Lightly grease the non-stick coating with a
little oil.
2.Fit the thermostat plug to the appliance, and
put the plug in a wall socket.
3.Adjust the thermostat dial to the required
setting. The appliance will reach the set
temperature after about 10 minutes. You can
prepare the ingredients while you wait. Dur-
ing use the temperature indicator light will
illuminate and extinguish as the thermostat
maintains the appliance at the
General information
Thanks to the adjustable temperature the
fondue pot is highly suitable for various types
of fondue, such as the classic meat fondue, as
well as cheese fondue, a chocolate fondue or
a Chinese fondue (with stock). Fill the pot with
the desired ingredients and switch it on. The
red light will go on and off, as the thermostat
regulates the temperature. For classic meat
fondue set the thermostat at the maximum
temperature; cheese, stock and chocolate fon-
due requires a somewhat lower temperature.
Set the temperature so that the mixture will not
boil. Cheese and chocolate in particular should
be heated up slowly to prevent it from boiling
over. Stir once in a while to obtain
set temperature.
4.When you have finished using the appliance
remove the plug from the wall socket, and
allow it to cool.
5.Allow the appliance to cool down completely
before you remove the thermostat plug,
since the temperature sensor on the ther-
mostat plug (the central metal pin) becomes
very hot.
Frying times and temperatures
a smooth texture. The following types of oil
are suitable for fondue: corn oil, peanut oil,
sunflower oil, and deep-frying oil. Check on
the packaging to see whether or not the oil is
suitable for fondue. This is important, as some
oils are not suitable and may spatter if used
for fondue. Remove the plug from the socket
when the heating base is not in use.
The frying time depends largely on the type
and thickness of the ingredients. You can
experiment with the time and temperature to
achieve the best results.
The thermostat is not calibrated in degrees
Celsius; it is marked with graduations from 1
through 5. This is because the actual tem-
perature at a given setting depends on a wide
range of factors, such as the ingredients in the
pot and the use of oil/ butter or water, etc. The
indicative temperatures for each setting are
given in the following table:
Before using for the first time
• Read the user’s instructions carefully, and
retain them for reference
• Always place the pot on a sturdy table or
other stable surface.
Thermostat
˚C
˚C
• Never put the appliance on a (hot) hob.
• Never move the pot whilst it is still hot.
• Avoid the use of metal utensils whenever
possible; this will reduce the risk of damage
to the non-stick coating.
• This pot is finished with a non- stick coating.
On heating this coating may release small
amounts of gases which are totally harmless
for people and most house pets. However,
this is not the case for house birds, which
are extremely sensitive to these gases. Con-
setting
oil & dry frying in water
1
2
3
4
5
130-145ºC
160-170ºC
180-190ºC
200-210ºC
220-250ºC
100 ºC
100 ºC
100 ºC
100 ºC
100 ºC
Cooking tips
Small pieces of meat, fish, etc., will be done
more rapidly, and will be cooked better than
larger pieces.
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The cooking times stated in the enclosed
recipes serve only as guidelines. The actual
cooking times depend on the quality of the
Turning meat and fish only once whilst frying
will help prevent it from drying out. This will
also be avoided by turning over the food with a meat and the freshness of the vegetables, etc.,
spatula rather than pricking it with a fork.
and will vary from dish to dish.
Frying or cooking fish for too long will make it
tough, and will spoil the flavour. In general, fish
is done when the tissue readily separates (into
layers) and has lost its transparency
or raw colour.
Poaching
Poached foods are cooked slowly in a liquid
just below boiling point. The liquid is at the
correct temperature for poaching once the
surface just begins to move. The quantity and
temperature of the liquid used for poaching
depends on the food being cooked. Meat, fish
and poultry are usually poached in bouillon;
eggs are poached in water containing a little
salt and, often, a drop of vinegar. Fruit can be
poached in a thin syrup. Poaching imparts a
delicate flavour to the food, since a little flavour
from the liquid is added to the poached ingre-
dients.
Frying/Grilling
Do not use more than a small quantity of oil or
frying fat when frying or grilling food.
Coating fish with breadcrumbs or flour before
you fry it will protect the fish from the heat and
prevent it from drying out. After frying the fish
place it on a piece of paper kitchen towel to
drain.
Stewing
Stir-frying
Food is stewed by briefly frying the surface and
then allowing it to cook very slowly at a low
temperature. Stewing is ideal for preparing a
hash, since the Electric Pot offers you an op-
portunity to combine a wide variety of prepa-
ration methods. Lightly fry the meat, add the
various ingredients, such as onions, cloves,
cream, mushrooms and garlic, etc., and then
allow to simmer for a couple of hours.
Stir-fried dishes are prepared by continually
stirring and turning until the ingredients are
done. Only a little oil is required; the pot is set
to a high temperature. Put the meat or fish in
the pot, and turn it repeatedly until it is about
three-quarters done. You can then add the
further ingredients, such as carrots, onions,
mushrooms, paprikas, courgettes, and/or a
little thin sauce, etc., etc., and continue cook-
ing until the meat or fish is done.
Thawing
You can also use the Electric Pot to thaw food.
Set the thermostat to position 1 and put the
food to be thawed in the pot.
Stir-frying is healthy since only a little oil is re-
quired, little or no salt needs to be added, and
the vitamins are retained. Moreover the food
is delicious since this method of preparation
Maintenance and cleaning
does full justice to the flavour of the ingredients • Never move the appliance whilst it is
– and the vegetables remain crisp.
switched on or is still hot. Switch off the
appliance, and wait until it has cooled down
before you move it.
Cooking
Food is cooked by heating it in boiling liquid
until it is done. The Electric Pot is very suitable
for cooking moderate quantities of pasta and
rice. The Electric Pot is, in particular, ideally
suited to cooking spaghetti; the pot has a
• Do not immerse the appliance in water or in
other liquids when the thermostat is plugged
in the socket. If this happens do not use the
appliance any more; dispose
of the appliance.
larger diameter than many other pots available, • Do not use corrosive or scouring cleaning
and you do not need to shorten the spaghetti. agents or scouring pads.
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Clean the pot after each use. This will prevent
food residues from baking onto the appliance.
1.Remove the plug from the wall socket and let
the appliance cool down completely. Never
pour cold water into the hot pot, since this
would damage the appliance and would be
accompanied by a risk
4.Boil the water for the bouillon in a separate
sauce pot (you can use fresh bouillon or
a cube). Add the saffron powder and the
paprika powder.
5.Pour the rice into the Electric Pot, and add
the tomato and onion. Allow
to brown slightly.
of splashes of hot water.
6.Add all ingredients, adding the bouillon last.
Allow to cook for about 18 minutes, until all
the bouillon has been absorbed.
2.Remove any stubborn food residues by
allowing them to soak in a little cooking oil
(leave to soak for about 5 minutes). Alterna-
tively, you can pour a shallow layer of water
in the pot and then bring the water to the
boil; this will loosen any
stubborn food residues.
3.Clean the pot and the glass lid with hot
washing-up solution. Always keep the appli-
SALMON WITH SHRIMPS AND ASPARAGUS
Ingredients for 2 servings: 2 salmon steaks,
120 gram, 0.4 litre fish bouillon,1/2 small can
of bamboo shoots, 100 gram large cooked
shrimps, 50 gram green asparagus (small), 1/2
small clove of garlic, 1/2 small chilli, 1/2 table-
ance’s electrical components dry! Make sure spoon of chopped coriander, pepper and salt.
that no food residues accumulate
around the edges.
Preparation:
4.Clean the thermostat with a damp cloth.
Note: never immerse the power cord’s
thermostat plug in water; always use a
damp cloth!
5.Dry the appliance thoroughly after cleaning.
Make sure that the appliance’s thermostat
socket is completely dry before you use it
again!
1.Sprinkle the salmon with pepper and salt.
Switch on the Electric Pot (position 4), and
fry the salmon for about 10-15 minutes.
2.Turn the thermostat to position 1 and add
the fish bouillon. Bring to the boil. Halve the
clove of garlic, and cut the chilli into rings.
Remember to remove the seeds! Cut the
bamboo shoots into thin strips. Add the
garlic, chilli rings, shrimps, bamboo shoots,
asparagus and chopped coriander. If so
required, add pepper and salt to taste.
Recipes
PAELLA RECIPE
Ingredients for 3 servings: 1/2 tablespoon
olive oil, 100 gram chicken breast, 50 gram
pork ribs, 1/2 small onion chopped very finely,
1/2 clove of garlic, 100 gram fresh squid, 1/2
teaspoon of paprika powder, 1/2 ripe pureed
tomato, 200 gram rice, 1/2 teaspoon of saffron
powder, 550 ml fish or chicken bouillon, salt
and, if so required, a few shrimps or
pieces of lobster.
MARINATED KING PRAWNS AND VEG-
ETABLES
Ingredients for 2 servings: 6 king prawns.
Marinade: 0.25 litre oil, 2 till 3 cloves of garlic,
1/2 sprig of dill, 0.4 litre fish bouillon, 25 gram
spinach, 50 gram spring onions, pepper and
salt.
Preparation:
1.Halve the cloves of garlic for the marinade.
Switch on the Electric Pot (position 1), and
slowly warm the oil with the garlic. Chop
the dill finely. Switch off the pot, and stir in
the dill. Allow the oil to cool. Add the king
prawns. Allow the king prawns to marinate
for 24 hours.
Preparation:
1.Switch on the Electric Pot (position 1), and
fry the shrimps or lobster in olive oil.
2.Remove the shrimps or lobster from the pot
and fry the squid until it is done. Remove the
squid from the pot.
3.Fry the chicken breast and pork ribs until
they are done, and remove from the pot. Fry
the onion until it turns brown, and mix in the
tomato puree.
2.Switch on the pot again, and set the thermo-
stat to position 3
3.Halve the king prawns, and cook them; turn
them whilst cooking. Set the thermostat back
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to position 1 and add the fish bouillon. Bring
to the boil. Clean the spring onions, and cut
into approximately 8 cm lengths. Poach the
spinach and the spring onions in the bouil-
lon. If so required, add pepper and salt to
taste.
5.Remove the filet mignon from the pot, and
serve with a spoonful of the vegetables.
CHINESE NOODLES
Ingredients for 2 servings: 100 gram noodles,
0,4 litre chicken bouillon, 1/8
Chinese cabbage,1/8 bunch of fresh coriander,
pepper and salt.
SHRIMPS WITH PIQUANT SWEET VEGETA-
BLE SAUCE
Ingredients for 2 servings: 6 large shrimps,
1 tablespoon of sesame oil, 0.4 litres of fish
bouillon, 1/2 shallot, 1/2 ginger corm, 100
grams of spring onions, 50 grams of bamboo
shoots, 1/2 dl of hot sweet chilli sauce, 100
grams of Sugar Snaps, pepper and salt.
Preparation:
1.Pour the chicken bouillon into the pot, and
switch on the Electric Pot . Bring to the boil
at position 1, and sprinkle the noodles
into the bouillon.
2.Cut the Chinese cabbage into very thin
strips. Add once the noodles are almost
done. Chop the coriander finely, and stir into
the bouillon. If so required, add
pepper and salt to taste.
Preparation:
1.Switch on the Electric Pot (position 4)
and grease with a little sesame oil. Fry the
cleaned shrimps.
2.Turn the thermostat to position 1 and add
SPICY DRUMSTICKS
the fish bouillon. Chop the shallot and ginger Ingredients for 2 servings: 4 drumsticks. Mari-
corm finely. Clean the spring onions, and
cut the white part into approximately 8cm
lengths. Repeat with the bamboo shoots.
Add to the fish bouillon, and stir in the hot
chilli sauce. Bring to the boil.
nade: 1 dl olive oil, 2 halved cloves of garlic,
1 tablespoon of lemon juice, 1 dl of cognac,
1/2 of a small sprig of thyme, 1/2 of a small
sprig of rosemary, 1 leaf of fresh sage, 1 leaf of
fresh laurel, pepper and salt, 50 grams of black
olives and 50 grams of green olives.
Add the Sugar Snaps.
FILET MIGNON
Preparation:
Ingredients for 2 servings: 4 filets mignon,
80 gram, 4 rashers of lean bacon, 4 cocktail
sticks, freshly-ground pepper, 0.4 litre chicken
bouillon, 1/2 chopped onion, 1/2 tablespoon
tomato ketchup, 1/2 tablespoon tomato puree,
1/2 teaspoon hot sweet chilli, 50 gram maize,
and 50 gram red kidney beans.
1.Mix all the ingredients for the marinade,
and leave the drumsticks to marinate in the
mixture for 24 hours.
2.Remove the drumsticks from the marinade,
and pour the marinade into the Electric Pot.
3.Switch on the Electric Pot (position 4), and
fry the drumsticks for about 20 minutes until
they are done.
Preparation:
4.Remove the drumsticks from the pot and
put them on hot plates. Add the olives to the
marinade, and heat thoroughly. Pour a large
serving spoon of olives and marinade over
drumsticks before serving.
1.Switch on the Electric Pot (position 3).
2.Sprinkle the filet mignon with pepper and
salt, and wrap in a rasher of bacon. Push a
cocktail stick through the roll.
3.Fry the filet mignon for about 10-15 minutes
until they are done; turn them to brown them
on both sides.
4.Turn the thermostat to position 1 and add
the chicken bouillon. Fruit the onion. Add
together with the tomato ketchup, tomato
puree and the hot chilli. Bring the bouillon to
the boil, and add the maize and
MARINATED VEAL ESCALOPE
Ingredients for 2 servings: 250 gram veal es-
calope. Marinade: 1 tablespoon of soy sauce,
1 tablespoon of dry sherry, 1/2 tablespoon of
brown sugar, 1/2 small ginger corm, 1/2 tea-
spoon of sesame oil,1/2 teaspoon of vinegar,
and black pepper.
the kidney beans.
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Preparation:
1.Mix the ingredients for the marinade.
2.Cut the veal escalope into thin strips.
3.Put the slices in the marinade, and allow to
marinate overnight.
4.Switch on the Electric Pot (position 2).
5.Remove the meat from the marinade, and fry
for about 10 minutes until done. Serve the
veal escalope with Chinese noodles.
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