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ENGLISH
“Porridge”, “Stew”, “Cereal”, “Roasting”,
“Rice”, “Steam cooking”, “Yogurt”, “Baking”
or “Reheat”. You can set cooking time manu-
ally using “Hours” (25) and “Minutes” (26)
buttons.
Cooking modes
(Table 2)
.
Program
Cooking time
(hours)
Set by
default
(hours)
„Soup“
0:30 – 3:00
0:50
„Porridge“
0:40 – 3:00
0:50
„Stew“
0:20 – 1:00
0:50
„Roasting“
0:05 – 0:60
0:05
„Cereal“
0:30 – 2:00
0:40
„Steam
cooking“
0:05 – 1:00
0:20
«Yogurt»
6:00 – 10:00
6:00
„Baking“
0:25 – 2:00
0:45
„Reheat“
0:10 – 0:40
0:20
Note:
•
In “Baking” mode do not open the multi-
cooker lid till the baking is finished.
•
After baking is finished, switch the “Keep
warm” mode off immediately by pressing
the “Stop/Keep warm” button (20) so the
baked food doesn’t burn.
•
If you steam food, pour water in the bowl
(4) so that boiling water doesn’t reach the
bottom of the basket (19).
•
In «Roasting» mode the unit operates sim-
ilarly to a stove, the user has to watch
the readiness of food during cooking and
switch the unit off by himself when the
food is ready.
Steam cooking duration
(Table 3)
.
Product
Amount of
products
Cooking
duration (min.)
Meat and poultry
Chicken fillet
500 g
20-25
Chicken cutlets
4-6 pcs. /
500 g
18-20
Veal fillet
500 g
25-30
Meat balls
20-25 pcs.
/ 500 g
15-18
Meat souffle
500 g
25-30
Pelmeni
450 g
25-30
Dumplings
8-10 pcs. /
500 g
35-40
Fish and seafood
Fish fillet
500 g
10-14
Frozen-cooked
unshelled
shrimps
300 g
8-12
Vegetables and pudding
Fresh frozen
broccoli
500 g
18-23
Fresh cauliflower
500 g
20-25
Fresh frozen
cauliflower
500 g
20-25
Potatoes
500 g
18-23
New potatoes
500 g
15-18
Beetroot
500 g
30-35
Carrots
500 g
20-25
Cottage cheese
pudding
600 g
30-35
Attention!
All recipes are to be taken as recommen-
dations, as the amount and proportions
of the ingredients required for the recipes
may vary depending on local peculiarities
of the food and altitude above sea level.
«Yogurt» Button (28)
Make the tastiest natural yogurt of milk and lea-
ven. As leaven, use yogurt or prebiotics, which
you can buy at the pharmacy. You can look up
detailed yogurt recipes in the “Recipe book”.
Dough proofing
The temperature mode of this function is also
perfect for dough proofing.
Dough proofing is a dough-making step right
before baking. During the proofing the dough is
intensively fermenting, its structure is restored
and it grows in size significantly. One of the main
conditions of successful process is absence of
draughts and maintenance of constant tempera-
ture (about 40°C) and air humidity. To achieve
such conditions factories use special chambers.
You can create professional conditions for dough
proofing at home, using the multicooker VT-4204
in the «Yogurt» mode.
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