ENGLISH
Cooking m odes (Table 1)
Program
Duration
(hours)
S et by d efault
(hours)
“ Rice”
0:15 - 0:40
0:25
“Steam coo kin g”
0:05 - 1:00
0:20
“Cereal”
0:30 - 2:00
0:40
“ Roasting”
0:45
“ Reheat”
0:10 - 0:40
0:20
“Soup”
0:30 - 3:00
0:50
“ Baking”
0:25 - 2:00
0:50
“Stew”
0:20 - 1:00
0:50
“ P orridge”
0:40 - 3:00
0:50
“Yogurt”
0:10-10:00
6:00
Note:
In "Baking» m ode do n o t open the lid till the baking is
finished.
A fter baking is finished, switch the “ Keep warm» mode
off im mediately by pressing the “ Keep warm/STOP»
button (24) so the bakery will not burn.
Note:
•
In «Baking» m ode do n o t o pen the lid till the bak
ing is finished.
•
A fte r baking is finished, switch the "Keep w arm ”
m ode o ff im m ediately by pressing the "Keep w a rm /
STOP” button (24) so the bakery will n o t burn.
•
If you steam products, p o u r w ater in the bow l (3)
so tha t boiling w ater d o e sn ’t reach the bo ttom o f
the b asket (19).
•
In the "Roasting” m ode the un it operates sim ilarly
to a stove, the use r has to watch the foo d during
cooking a n d sw itch the u n it o ff b y him se lf when the
food is ready.
A ttention!
A ll recip es a re n o n -re g u la to ry as the req u ire d
am ou nt an d proportions o f the ingredients m ay
vary depending on lo cal peculiarities o f the food
an d altitude above s e a level.
“Yogurt” Button (27)
Make the tastiest natural yogurt of m ilk and leaven. Use
yog urt or prebiotics as a leaven, w hich you can buy at
the pharmacy. Yogurt making recipes in more detail you
can look up in the «Recipe book».
Make the tastiest natural yogurt of m ilk and leaven. Use
yog urt or prebiotics as a leaven, w hich you can buy at
the pharmacy. Yogurt making recipes in more detail you
can look up in the “ Recipe book».
1. Pour leaven and milk in proportion 1:10 into the yo
gu rt cups (28) and insert the cups into the bowl (3).
N ote:
Use natural yo g u rt with minim um shelf-life free o f a d
ditives a nd coloring agents as a leaven. You can make
leaven b y yourself from special bacteria leaven (you can
find i t in a drugstore o r in health food stores) following
the instructions attached.
2. Choose the “Yogurt» program, set the cooking time
in the range from 6 to 8 hours.
A ttention!
Do n o t m ove the unit during its operation.
3. Put the ready yogurt in the refrigerator in order to
prevent bacteria growth.
You can add fruit, jam and honey in the ready natural
yogurt.
Dough proofing
Also the tem perature mode of this function is perfect
fo r dough proofing.
Dough proofing is a stage of dough making which takes
place right before baking. During the proofing the dough
ferm ents intensively, restores its structure and grows in
size significantly. One of the main conditions of success
ful process is absence of draughts and maintenance
of constant tem perature (about 40°C) and air humidity
level. In fa cto ry conditions special cabinets are used fo r
this. You can create professional conditions fo r dough
proofing at home, using the m ulticooker VT-4207 in the
“Yogurt” mode.
Example:
4 0 0 g o f flour
350 m l o f m ilk (ca n be m ixed with water)
Salt
Sugar
1.5 teaspoons o f yeast po w d er
1.5 tablespoons o f b u tte r
Mix a ll d ry ingredients, then a d d milk. Whisk the m ix
ture in a m ixer thoroughly, p u t i t into the bowl. Press
the "Menu» bu tton (26) and se le ct the "Yogurt» mode.
Time o f yo g u rt m aking is w ithin the range o f 6-10 hours
(6 hours b y default).
To set the dough proofing tim e press the “TIME» button
(22), and then set the “ 10:00» tim e with the “ HOURS»
button (20). Then press “ MINUTES» button (21), “ 0:00»
time indication will be shown on the display. Now set
necessary dough proofing time using “ HOURS» (20)
6
Summary of Contents for VT-4207R
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