7
ENGLISH
for the programs “Reheat”, “Jam”, “Jelly”,
“Roasting”, “Cottage cheese”, “Canning” and
“Yogurt”.
To cancel the keep warm mode, press and hold the
button (16) .
Note:
–
Despite the unit keeps the ready dish warm
for 24 hours, it is not recommended to leave
the cooked food in the bowl for a long time,
because this may spoil the food.
–
Do not use the keep warm function to reheat
products.
Attention!
•
Never leave the operating unit unattended.
•
To avoid burns be very careful when opening the
lid (4), do not bend over the steam valve (7) dur-
ing multicooker operation and do not place open
parts of your body above the bowl (12)!
•
During the first operation of the multicooker
some foreign smell from the heating element can
appear. It is normal.
•
Watch the food during cooking and, if necessary,
stir the products with the plastic soup ladle (18)
or spatula (19). Do not use metal objects that can
scratch the non-stick coating of the bowl (12).
•
Do not leave the lid of the unit during operation
open except the “Fondue” and “Roasting” pro-
grams.
•
You may use holder on the unit body to keep
the soup ladle (18) and spatula (19).
“YOGURT” PROGRAM
•
Pour leaven and milk into the cups (21) in the pro-
portion 1:10.
Note
: Use natural yogurt with minimum shelf-life,
free of additives and coloring agents as a leaven.
You can make leaven by yourself from special bac-
teria leaven (you can find it in a drugstore or in health
food stores) following the instructions attached.
•
Install the filled cups (21) without the lids into the
bowl (12).
•
Install the bowl (12) into the process chamber,
select the “Yogurt” program and set the cooking
time (see “Use of the multicooker”).
•
Attention! Do not move the multicooker dur-
ing operation in the “Yogurt” program.
•
Cover cups containing ready yogurt with lids and
place them into the fridge for several hours to
stop bacteria growth.
•
You can add fruits, jam and honey to the ready
natural yogurt.
“FONDUE” PROGRAM
The unit is intended to cook the cheese fondue and
fondue with broth or vegetable oil. This program al-
lows to select the heating temperature ranging from
70°C to 150°C. The recommended temperature for
cheese fondue is from 70°C to 80°C.
•
You can preliminarily marinade meat, shrimps or
fish. Cut the products into small pieces of equal
size.
•
Do not use frozen products for making fondue.
•
Pick the shrimps, pieces of meat, fish or veg-
etables with the special metal forks for fondue
or skewers.
•
Products, strung on the forks, dip in the heated
broth/oil/cheese.
«MUL
TICOOK» PROGRAM
The “Multicook” program allows you to change the
temperature and cooking time within the range from
30°C to 150°C in accordance with your needs and
preferences.
Use of the unit in the “Fondue” and “Multicook”
programs
•
Open the lid (4).
•
Install the bowl (12) in the process chamber.
•
Put the food into the bowl (12) (see “Recipe
book”). The volume of products must not be
above the maximum mark and below the mini-
mum mark.
•
If you are cooking in the “Multicook” program,
close the lid (4) tightly. If you are making fondue,
leave the lid (4) open.
•
Switch the unit on by touching the button (16)
•
Touch the «MENU» button (13).
•
By touching the buttons «-/+» (14), select the
«Fondue» or «Multicook» cooking program.
•
Touch the (16) button
, the display will show
the flashing temperature indication “100°C”. By
touching the buttons (14) “-/+”, set the tempera-
ture of heating.
•
Touch the (16) button
, the display will show
the indications of the operation time.
•
Use the buttons «-/+» (14) to set the operation
time.
•
Touch the button (16)
to launch the program.
•
If you are making fondue, wait until the cheese is
melted and soup/oil heats up.
Note:
If you are making fondue, regularly stir the mix-
ture of cheese and wine. Avoid vigorous boiling
of liquids. If necessary, decrease the tempera-
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Summary of Contents for VT-4216 CM
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