English dropdown-ico

Philips HD4779 manual

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66

Go to page of

Similar user manuals

A good user manual

The rules should oblige the seller to give the purchaser an operating instrucion of Philips HD4779, along with an item. The lack of an instruction or false information given to customer shall constitute grounds to apply for a complaint because of nonconformity of goods with the contract. In accordance with the law, a customer can receive an instruction in non-paper form; lately graphic and electronic forms of the manuals, as well as instructional videos have been majorly used. A necessary precondition for this is the unmistakable, legible character of an instruction.

What is an instruction?

The term originates from the Latin word „instructio”, which means organizing. Therefore, in an instruction of Philips HD4779 one could find a process description. An instruction's purpose is to teach, to ease the start-up and an item's use or performance of certain activities. An instruction is a compilation of information about an item/a service, it is a clue.

Unfortunately, only a few customers devote their time to read an instruction of Philips HD4779. A good user manual introduces us to a number of additional functionalities of the purchased item, and also helps us to avoid the formation of most of the defects.

What should a perfect user manual contain?

First and foremost, an user manual of Philips HD4779 should contain:
- informations concerning technical data of Philips HD4779
- name of the manufacturer and a year of construction of the Philips HD4779 item
- rules of operation, control and maintenance of the Philips HD4779 item
- safety signs and mark certificates which confirm compatibility with appropriate standards

Why don't we read the manuals?

Usually it results from the lack of time and certainty about functionalities of purchased items. Unfortunately, networking and start-up of Philips HD4779 alone are not enough. An instruction contains a number of clues concerning respective functionalities, safety rules, maintenance methods (what means should be used), eventual defects of Philips HD4779, and methods of problem resolution. Eventually, when one still can't find the answer to his problems, he will be directed to the Philips service. Lately animated manuals and instructional videos are quite popular among customers. These kinds of user manuals are effective; they assure that a customer will familiarize himself with the whole material, and won't skip complicated, technical information of Philips HD4779.

Why one should read the manuals?

It is mostly in the manuals where we will find the details concerning construction and possibility of the Philips HD4779 item, and its use of respective accessory, as well as information concerning all the functions and facilities.

After a successful purchase of an item one should find a moment and get to know with every part of an instruction. Currently the manuals are carefully prearranged and translated, so they could be fully understood by its users. The manuals will serve as an informational aid.

Table of contents for the manual

  • Page 1

    Register your pr oduct and get support at www .philips.com/w elcome HD4779 EN User manual[...]

  • Page 2

    4x CUP 10 10 8 8 6 6 3 2 1 2 4 4 2 RICE SUSH IO AT MEAL Stop Steam Main Soup Desse rt Breakfast Compote & Chutn ey Sauce Rice Cancel Stop Steam Main Soup Desse rt Breakfast Compote & Chutn ey Sauce Rice Cancel a b c d e f g h i j k l n o p q r s t u x v w m[...]

  • Page 3

    Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 1 3 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel Language setting Clock setting 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 5 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney[...]

  • Page 4

    21 23 22 14 15 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 18 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice C[...]

  • Page 5

    Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 35 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel 18:30 39 33 Preset 36 18:00 Stop Steam Main Soup Desse rt Breakfast Compote & Chutney Sauce Rice Cancel[...]

  • Page 6

    1 2 39 40 38 37[...]

  • Page 7

    Me nu /M enú /M e nu/ Me nu Submen u S ub me nú So us -m en u So t tom en u [St ea m ] / [ Vapor] [ Vap eu r] / [ Vapo re] --- --- --- - - - [M ai n ] [P r im er os] [P lat p pa l] [P iat to p r in cip.] [M us hr oo m R is ot to] [R i sot to con s et a s ] [R i sot to au x cha mp ig non s ] [R i sot to ai f un gh i] [P ael la] [P ael la] [P ael l[...]

  • Page 8

    Menu/Menú/ Me nu /M enu Submen u S ub me nú S ous - me nu So t tom en u [Desser t] [Pos t r e ] [Desser t] [Desser t] [Chee se C a ke ] [ T a r t a de q ue so ] [Chee se c ake] [Chee se C a ke ] [Chocol ate C a ke] [ T a r t a de c hoco lat e ] [ G ât ea u au ch ocola t] [ T or t a al ci occol ato] [Cre me C a r a me l] [F la n ] [Crè me c a r [...]

  • Page 9

    9 EN English 7 Recipes 3 9 Mushroom Risotto 3 9 Paella 4 0 Beef Bourguignon 4 1 Goulash 4 2 Ratatouille 4 3 P oulet Basquaise 4 4 Spezzatino di carne 4 6 T or tilla 4 6 Stew 4 7 Sweet Fruits Compote 4 8 Spicy Apple Chutney 4 9 Oatmeal 5 0 Y oghur t 5 1 Cheese Cake 5 2 Chocolate Cake 5 3 Creme Caramel 5 4 V egetab le Soup 5 5 Creme of Mushroom Soup [...]

  • Page 10

    10 EN 2 Impor tant Read this user manual carefully bef ore you use the appliance and sav e it for future reference. Danger Ne ver i mm er se t he m ain b od y of th e Var ie t y Co oke r in w at er, nor r in se i t un de r th e t ap . • W arning Ch eck i f th e vol t ag e ind ic at ed on t h e ap pli ance co r r es po nds t o th e loc al m ai ns [...]

  • Page 11

    11 EN English English EN Do n ot us e th e ap pli an ce if th e pl ug , th e ma ins co rd , t he i nn er p ot , th e se ali ng r i ng or t he m ai n • bo dy is d am age d . If t he m ain s cor d is d ama ge d, i t m us t b e re pl ace d by Phi lip s , a se r v ice ce nt r e au t hor ise d by • Ph ili ps or s im ila r ly q ua li e d pe r so n[...]

  • Page 12

    12 EN Th is a ppl ia nce is i nte nd ed t o be u sed i n ho use ho ld a nd s imi la r ap pli ca ti ons s uch a s : • Staff kitchen areas in shops, ofces and other w or king environments; » Farm houses; » By clients in hotels, motels and other residential type en vironments; » Bed and breakfast type environments. » If t he a pp lia nce is u[...]

  • Page 13

    13 EN English 3 Pr eparing for use Befor e rst use 1 Re move t he s he et b et w ee n th e in ne r pot a nd t he h ea ti ng el e me nt . 2 Cl ea n th e par t s of th e Var ie t y Co oke r th or ou gh ly b efor e you u se t he a pp lia nce fo r th e r s t ti me ( s ee ‘ Cle aning ’ s ec t io n ). 3 Dr y a ll pa r t s t hor o ugh ly b efor [...]

  • Page 14

    14 EN Contr ol panel and displa y The appliance is easy to operate with the control panel which consists of 12 touch buttons. The colored LCD display sho ws the clock and timer and gives information on the selected process. White display is indicating the appliance is in standb y mode or at the stage of selecting the cooking programs. Red display i[...]

  • Page 15

    15 EN English Control Ring T o s et t he Cl ock , T ime r fo r de layed co ok i ng , Coo k in g Ti me a nd ch oos e th e de si re d Me nu • an d Su bm en u . Y o u ca n move yo ur  nge r up o r dow n on t he l ef t or r i ght s id e of th e con tr ol r i ng to a dj us t se t t ing s ( e .g . th e clo ck , t he t im er fo r de laye d cook i ng [...]

  • Page 16

    16 EN 5 Fol low t he “ B e fore Co ok ing S t ar t ” se c t io n to ha nd le t he in ne r po t an d th e Var ie t y Coo ke r proper ly . Cho ose S te am 1 Pr es s th e [ S t e a m] bu t ton t o se le c t th e Ste am f un c ti on ( Fi g. 1 4) The r st instr uction “Fill inner pot with water , put food on steam tr ay . ” appear s on the di[...]

  • Page 17

    17 EN English Ingredients Amount St ea mi ng ti me (min) Su g ge st ed he rb s/spi ces f or be t te r t as te Pr aw ns 20 0 g 2 5 -3 0 Saf fr on , le mo n Salmon 450 g 20 -2 5 D il l, p ar s ley, ba sil W hi te s h 450 g 18 -2 5 D r y mu s t ar d , al lsp ice , ma r jo r a m Ti ps for s te am ing f ood Do n ot s te am fo od la r ge r th an 1 ½ [...]

  • Page 18

    18 EN 2 Use co nt ro l r in g to ad jus t cook i ng t im e if ne ces sa r y ( s ee “ Con trol p an el a nd di sp lay ” s ec ti on ) . Pr es et t im er i s ava ila bl e up to 12 hour s for • [ S t e w] o nly. Fol low “ S e t tin g th e Read y Ti me ” se c ti on to s et t he d es ir ed s t ar t ti me for s tew in g. No t re com me nd t o de[...]

  • Page 19

    19 EN English 4 Pr e ss li d r el ea se b u t to n to op en t he l id ( Fi g. 1 5 ). Be c au tio n wh en op en ing l id as s te a m esc ap ing wil l be e xt rem el y hot . 5 Pr e ss t he [ S t o p] / [C a n ce l ] bu t ton to go to s ta ndby mo de or unp lug th e V ar i et y Coo ker to sw it ch i t of f. Submen u C ook in g In st ru ct ion Act ion [...]

  • Page 20

    20 EN Submen u C ook in g In st ru ct ion Act ion Coo ki ng Ti me [B ee f Bourguig non ] 3. [Add Flo ur , M IX WE LL . Add w in e, HOT st oc k , tom at o pa st e & he rbs , M IX W E L L .] Pr es s [C ook] / [O K ] o r th e pr oces s wi ll au to s t a r t af te r 3 0 se cond s . 2 hour 2 0 minute s (a d j u s t a b l e ) 4. [Add rem ai ning ing [...]

  • Page 21

    21 EN English Submen u C ook in g In st ru ct ion Act ion Coo ki ng Ti me [Pou let B a s q u a i s e] 3. [Add wi ne & H OT st oc k gr adu all y, MIX W E L L .] Pr es s [C ook] / [O K ] o r th e pr oce ss w ill au to s t a r t af te r 3 0 se cond s . 45 mi nu te s ( adjus ta ble ) 4. [Add to mat o & pot a to, M I X WE LL .] Pr es s [C ook] /[...]

  • Page 22

    22 EN The r st instr uction appear s on the display . » Mak e sure to put the ingredients in pot and mix w ell before starting the cooking program. Do not exceed the maximum water lev el of [COMPO TE & CHUTNEY] as indicated on the inside of the inner pot. (Fig. 17) The step-by-step cooking guidance has been outlined in the tab le below for [...]

  • Page 23

    23 EN English Submen u C ook in g In st ru ct ion Act ion Coo ki ng Ti me [S pi cy A pp le C hu t n ey] 1 . [Add app le , vi neg a r & br an dy, MIX W E LL . ] Pr es s [C ook] / [O K ] a nd s et t he coo k in g ti me o r it w il l au to s w it ch to coo k in g ti me af te r 3 0 seco nd s . Pr es s [C ook] / [OK] to co n r m t he tot a l cook[...]

  • Page 24

    24 EN 3 Pr es s th e [ S t o p] / [C a n c e l ] bu t t on to g o to s t an dby m od e or u npl ug t he Var i et y C oo ker t o s wi tc h it of f. Submenu: Y oghur t Prep ar atio n 1 Fol low t he Y og hur t r eci pe to p r ep ar e t he in gr ed ie nt s . 2 Fol low t he “ B e fore Co ok ing S t ar t ” se c t io n to ha nd le t he in ne r po t an[...]

  • Page 25

    25 EN English Dessert Cooking Menu Th e De ss er t Coo k in g Me nu of t hi s ap pli an ce cons is t s of 3 su bm e nus t ha t all ow you t o pr ep ar e di f fer e nt d el ici ous d es se r t s to i nd ulg e you r swe e t toot h . Submenu: Cheese Cake/Chocolate Cak e Prep ar atio n 1 Fol low t he r ec ipe t o pr e par e t he i ng re di en t s . 2 F[...]

  • Page 26

    26 EN Submen u C ook in g In st ru ct ion s Act ion Coo ki ng Ti me [Chee se C a ke] 1 . [Pu t ca ke bat t er i nt o th e inn er p ot .] Pr es s [C ook] / [OK] to s t ar t th e cook i ng p ro cess o r i t wi ll au to s t ar t af t er 10 se con ds . 1 hou r 5 mi nu te s (xed ) 2 . [Cool in p ot 15 min th en  ip on to p lat e . ] Pr es s [C ook[...]

  • Page 27

    27 EN English Be gi n Coo ki ng 1 Pr es s th e [Cook ] / [OK] b u t to n to s t a r t coo k ing p r oces s . » [Cook] / [OK] indication is on and the cooking animation appear s on the display . 2 Th e di sp lay cou nt s dow n t he coo k in g tim e in m in u tes . Fin ish C ook in g 1 At th e en d of th e coo k ing p ro ces s , th e ap pli an ce be[...]

  • Page 28

    28 EN Se t t he Coo ki ng T ime 1 Pr es s th e [Cook ] / [OK] b u t to n to ad ju s t th e coo k ing t im e . It w il l als o au to ma tic al ly d is play t he ad jus t a bl e coo k ing t im e af ter 3 0 s econ ds i f you do n ot pr e ss t he b u t to n. The default cooking time appear s on the display . » 2 Use co nt ro l r in g to ad jus t cook [...]

  • Page 29

    29 EN English Submen u C ook in g In st ru ct ion Act ion Coo ki ng Ti me [ V e ge t abl e S o u p] 1 . [Add all in gre die nt s , MI X WE L L .] Pr es s [C ook] / [OK] a nd s et t he cook i ng t im e or i t wi ll au t o sw i tch t o cook i ng t im e af t er 3 0 se con ds . Pr es s [C ook] / [OK] to co n r m t he tot a l cook i ng ti me a nd s t[...]

  • Page 30

    30 EN Submen u C ook in g In st ru ct ion Act ion Coo ki ng Ti me [ T o m Y u m Goong ] 1 . [Add brot h , mus hroo m, to mat o, k af  r lim e le aves , ga la ng al , le mon gr as s & water . ] Pr es s [C ook] / [OK] to s t ar t th e cook i ng p ro cess o r i t wi ll au to s t ar t pr oce ss af te r 10 seco nds . 30 m in u tes 2 . [Add shr im[...]

  • Page 31

    31 EN English Note : The defaul t time is t he optimal cooking time based on the amount s and ingredie nt s listed in th e pr ov ide d r eci pe s . Ea ch of th e m ar e te s te d to pe r fec ti on to e ns ur e to a chi eve cu lin ar y su cces s . Th e ad jus t ab le coo k in g tim e gi ves  ex ib il it y t o al te r th e coo k ing t im e accor d[...]

  • Page 32

    32 EN Submen u C ook in g In st ru ct ion Actio n Coo ki ng Ti me [Bolognese] 5 . [ Ad d re mai nin g ing red ien ts , M IX W E L L .] Pr es s [C ook] / [O K ] o r th e pr oces s wi ll au to s t a r t af te r 3 0 se cond s . 20 mi nu te s ( adjus ta ble ) [Se afood Gumbo ] 1 . [Add oil , oni on , cel er y, ga rli c & be ll pe pp er , M IX W EL [...]

  • Page 33

    33 EN English 4 Add water to the l evel indicated on the scale inside the inner pot that c or r espon ds to th e number of cup s an d t yp e of r ice u sed . T he n s moo th t he s ur f ace of th e r ice . Note : I f you coo k 4 cup s of Pla in r i ce , add w at er u p to t he 4 - cu p le vel fo r r ice i nd ica te d on t he sc al e (F ig. 28). Saf[...]

  • Page 34

    34 EN Other Functions Reheating Y o u ca n use t h e re he at m od e to wa r m u p r ice t ha t ha s cool ed d own . Note : D o not u se t he r e hea t fu nc ti on w he n th e am ou nt of r ice i s ove r “ R IC E” w at er l evel 4 a s t he r ice m ay not be w a r me d ad eq uat el y . Do n ot r eh eat co ol ed r ice m or e t ha n once . • 1 L[...]

  • Page 35

    35 EN English Note : M os t f re sh p e r is hab le fo ods , e sp eci al ly r aw p oul t r y , m ea t , s h an d bu t t er o r ma r ga r in e , ca nn ot safe ly b e le f t a t ro om t em pe r at ur e a nd coo k in g of th ese fo od s sho ul d nev er b e de laye d for mo r e th an 1 h our. So ak i ng th e r ice b efor e co ok i ng pr od uce s a s[...]

  • Page 36

    36 EN 5 After use the appliance Cleaning W arning: Unplug the V ariety Cooker bef ore you clean it. W ait until the V ariety Cooker has cooled down sufciently bef ore you clean it. T o protect the non-stick coating of the inner pot, do not: us e th e inn e r pot fo r wa s hin g dis he s; • pu t v ine ga r in to t he po t; • 1 T a ke t he s t[...]

  • Page 37

    37 EN English Problem Possi ble c au se Solution Th e lig ht i n th e [ Cook] / [O K ] bu t to n do es no t go on . Th e re i s a conn ec ti on problem. Ch eck i f th e ma ins co rd i s conn ec ted t o th e Var ie t y Co oke r pr op er ly a nd if t he p lu g is ins er te d r m ly i nto t he w al l soc ket . Th e lig ht i s defe c t ive . T a ke [...]

  • Page 38

    38 EN Problem Possi ble c au se Solution Th e r ice i s too h ar d or too s of t . Not e no ug h or to o mu ch wa te r wa s ad d ed . Add w a ter a ccor di ng to t he s ca le o n th e ins id e of th e in ne r pot (see ch apt er ‘ Usi ng t he a pp lia nce’ ). Y o u sel ec ted t he in cor r ec t me nu . Se le c t t he r eq ui r ed m en u ( se e c[...]

  • Page 39

    39 EN English 7 Recipes Mushr oom Risotto Ser ving size: 4-6 per sons Preparation Time: 15 minutes T otal Cooking Time: 25 minutes Ingredients Pre pa r atio n Me t hod 35g B u t te r --- 10 0g S ha ll ot s Di ced 50 g Le ek s T r im , di sc ar d ed to ug h gr ee n l eave s an d di ced 2 5g Ga r li c Fi ne ly ch op pe d 20 0 g M us hr oo m T hi nl y[...]

  • Page 40

    40 EN Use o nl y I ta li an s ho r t-g r ai n r ice (e.g . Ar b or i o, C a r na ro li , Vi alo ne) for be t t er t a s t ing r i sot to. • NE VE R wa s h th e r ice . E ver y b i t of th e r ice s t a rc h he lps m ake r i sot to cr e amy. I t is im po r t an t to ad d hot s tock , not co ld , to t he r i ce du r ing t he co ok i ng pr oce ss fo[...]

  • Page 41

    41 EN English Pr es s th e • [ Cook] / [O K ] b u t to n to s t a r t th e coo k ing p r ogr a m . Co ok fo r 5 min u tes a nd s t ir th e ing r ed ie nt s fo r a few se cond s in t he m id dl e of th e cook i ng p ro cess fo r eve n coo k ing . 2 W he n th e Var ie t y Coo ke r be ep s , pu t th e pa pr i k a , sa f fr on a nd r i ce in t he i n[...]

  • Page 42

    42 EN Ingredients Pre pa r atio n Me t hod 2 Ga r li c clove s P e el ed a nd  ne d cho pp ed 20 0 g Pea r l On io n T r im me d an d pe el ed 2 50 g Wh i te Mu sh r oom s S te ms tr im me d, s lice d 2 50 g Ca r r ot s Pee le d an d di ced A pi nch of S ug ar --- FO R G AR N I SH 1 T a bl es poo n Un sa l ted Butter Al low to co me to t h e ro [...]

  • Page 43

    43 EN English Ingredients Pre pa r atio n Me t hod 10g H ung ar ia n Pap r ik a --- 10g S al t --- 2 Bay l eave s --- 8g G r ou nd B la ck Pep pe r --- 650 ml H O T B e ef Sto ck --- 2 50 mL D r y Re d Wi ne --- 4 0 0 g Pot ato Pee le d, c u t int o 2cm x 2cm cu be s Cooking Instructions Note : Follow “ Main Cooking Menu ” section for details o[...]

  • Page 44

    44 EN Ingredients Pre pa r atio n Me t hod 10 0 ml Pr e - pa ck ag ed T o ma to Pa s sa t a --- 2 50 g Cou r ge t te Qua r te r it le ng t hwise t hen sli ce in to ¼ se gm en t s 2 50 g Aub er g in e Qu ar te r it le ng t hwis e the n sli ce in to ¼ se gm en t s 50 g Re d Be ll Pe pp er T r i mm ed , s ee de d an d dice d 50 g Y e llo w Be ll Pe [...]

  • Page 45

    45 EN English Ingredients Pre pa r atio n Me t hod FO R COO K IN G 3 T e a spo on O li ve Oi l --- 30 g S pa nis h O nio n Pee led , C ut i nt o s tr i ps 75g Fe nn el D ice d 10g G ar l ic Cr u sh ed a nd  at t en ed 50 g Re d Be ll Pe pp er C ut i nt o s tr i ps 50 g Y e llo w Be ll Pe ppe r Cu t in to s t r ip s 1 Bay l eaf --- 0. 0 5g Sa f f[...]

  • Page 46

    46 EN Spezzatino di carne Ser ving size: 4-6 per sons Preparation Time: 30 minutes T otal Cooking Time: 2 hour 25 minutes Ingredients Pre pa r atio n Me t hod 10g B u t te r --- 1 T e a spo on M a sh ed G ar lic --- 70 0 g Stew B e ef Cu t in to 2cm x 2 c m cub es ½ Cu p Dr y W hi te W in e --- 2 50 g Pr ep ack a ged T om at o Pa ss at a --- 1 Sp [...]

  • Page 47

    47 EN English Ingredients Pre pa r atio n Me t hod 2 5m L Oli ve O il --- 4 0 0 g Pot ato Pee led a nd c hop pe d 1 3 0 g On io n Chopped A pi nch of S al t --- A pi nch of G r ou nd B la ck Pep pe r --- 6 L ar g e Eg gs B ea t th e eg g s wi t h sa l t an d th e pe pp er w i th a fo r k un ti l bl en de d Cooking Instructions Note : Follow “ Mai[...]

  • Page 48

    48 EN Ingredients Pre pa r atio n Me t hod 2 T e a spo on O li ve Oi l --- 60 0 g Bo ne le ss ch ic ken t hi gh  le ts C u t int o 4 cm x 4 cm cu be s 10 0g O ni on Fi ne ly ch op pe d 2 Sti ck Le mo ngr a ss Sli ced 2 T e a spo on F is h Sa uce --- 2 T a bl es poo n Dr ied G r ou nd C um in --- 2 Sl ice Fr es h G ing er Fi ne ly s lice d ½ Cu [...]

  • Page 49

    49 EN English Cooking Instructions Note : Follow “ Compote & Chutney Cooking Menu ” section for details oper ating procedure of the V ar iety Cooker . 1 Pu t g ala a pp le , su ga r , v an illa s ee d an d le mo n ju ice in t he i nn er p ot , mi x wel l. P r ess t h e [Compo te & Chu tn ey] bu t to n to se le c t t he [ Swee t Fru it s[...]

  • Page 50

    50 EN 2 W he n th e Var ie t y Coo ke r be ep s , pu t de me r a r a su ga r , s al t , mi xed s pi ce, c in nam on a nd f r es h gi nge r , mi x wel l, cl ose t he l id a nd coo k for 1 h ou r 30 m in ut es . 3 W he n th e Var ie t y Coo ke r be ep s to in dic at e th at t he coo k in g pr oces s is  ni sh ed , se r ve hot w i th pou l tr y a n[...]

  • Page 51

    51 EN English Perf ect Oatmeal Hints and Tips Pr e par e a ll in gr ed ie nt s i n ad va nce of coo k in g. Pu t t he m clo se to t he Var i et y C oo ker b efo re • you b egi n . Oat me al i s hig h in  be r an d , wh en m ad e pr op er l y , a d el ici ous b r ea k f as t cho ice . I t ’s bes t t o • foll ow th e r eci pe p rov id ed a b[...]

  • Page 52

    52 EN Cheese Cak e Ser ving size: 6 per sons Preparation Time: 35 minutes T otal Cooking Time: 1 hour 5 minutes Ingredients Pre pa r atio n Me t hod 2 50 g Cr ea m Ch ee se Cu t in to 1-i nch c hu ck s a nd a llow to sof te n at r oo m te mp er at ur e 60 g + 4 0 g Su ga r Me a su re i nto s ep ar ate co nt ai ne r s 4 L ar g e Eg gs Se pa r at e e[...]

  • Page 53

    53 EN English Ga r n ish t he c he es e ca ke wi t h be r r i es s au ces , com pot e, o r eve n pl ace a sm al l am oun t of so ur • cr ea m of th e si de t o mak e a r ich a nd d el ici ous i nd ulg en t de ss er t . Chocolate Cak e Ser ving size: 6 per sons Preparation Time: 35 minutes T otal Cooking Time: 40 minutes Ingredients Pre pa r atio [...]

  • Page 54

    54 EN Do n ot r ep lace coco a powe r wi t h dr i nk i ng ch ocol ate p owde r , o r th e ca ke wi ll no t r ai se • pr op er l y a nd wi ll gi ve s we ete r t a s te a nd l es s nat ur a l cocoa a ro ma . Ga r n ish t he c hoco lat e ca ke w it h a sco op of v an ill a ice cr ea m on t h e sid e an d to p bot h wi t h • wa r m ch ocol ate f ud[...]

  • Page 55

    55 EN English Ingredients Pre pa r atio n Me t hod 5 Eg g Y ol k s A llow t o com e to r oom temperature 60 g S ug ar --- Preparing Caramel Sauce 1 Pour s ug ar , w at er i nto a cl ea n sa uce pa n. 2 B r ing t o a boi l ove r me diu m - hig h he at a nd coo k un til t h e sug ar s t ar t s t o colo r ar ou nd t he e dge s . 3 G en tl y sw ir l t [...]

  • Page 56

    56 EN Recipe Suggestion - Pearl Barle y Soup Ser ving size: 4-6 per sons Preparation Time: 25 minutes T otal Cooking Time: 50 minutes Ingredients Pre pa r atio n Me t hod FO R COO K IN G 10 0g Pe ar l B a r ley S oa k in col d wa te r for few hour s/o ve rnig ht 2 T a bl es poo n Ol ive O il --- 75g C ar r ot Rou gh ly ch op pe d 50 g Re d On ion P[...]

  • Page 57

    57 EN English Ingredients Pre pa r atio n Me t hod 20 0 g O nio n Pee le d and  ne ly d ice d 50 0 g B ot ton M us hr oo m Th in ly s lice d 35g Al l Pu r pos e Fl ou r --- 50 0 m l HOT Mu sh ro om St ock --- 1 Bay l eaf C oa r se ly ch op pe d A pi nch of S al t S hr e dd ed l eave s an d ro ug hly cho pp ed t he s t a lk s A pi nch of Pe ppe r[...]

  • Page 58

    58 EN Ingredients Pre pa r atio n Me t hod 60 g C el er y Fi ne ly ch op pe d 70g C a r r ot s Fin el y ch opp ed 20 0 g T o ma to Pe el ed a nd d iced 60 g C a bba ge Chopped 1 2 5m L T o mat o Sa uce --- 1. 5 tea s poo n D r ie d Par sl ey --- ¼ tea s po on D r ie d Or e ga no --- ¼ tea s po on D r ie d Ba s il --- 1 L H OT V eg et a ble S tock[...]

  • Page 59

    59 EN English Ingredients Pre pa r atio n Me t hod 2 T a bl es poo n Dr ied P ar sl ey --- 10 0g S h r im p Pee led a nd d eve in ed 8 0g S c all ops --- 1 4 0 g Sa lm on D ice d 1 4 0 g W hi te  sh Di ced 30 0 ml C r ea m --- A pi nch of s al t --- A pi nch of Pe ppe r --- Cooking Instructions Note : Follow “ Soup Cooking Menu ” section for[...]

  • Page 60

    60 EN Ingredients Pre pa r atio n Me t hod 4 Sp r in g Lem on gr a s s Cr us he d an d cu t in to sm al le r sec tions 1 6 Pi ece s Sh r im ps Peel ed a nd d eve in ed , le avi ng th e t ail i nt a c t Wa t e r --- 2 T a bl es poo ns “p r ik pa o” ro a s ted c hil e in o il --- 8 Fr es h B ir d ’s Eye Ch ili es --- 4 T a bl es poo n Fr es h L[...]

  • Page 61

    61 EN English Ingredients Pre pa r atio n Me t hod 60 0 g Chi cke n B r ea s t Di ced i nto 1 cm x 1 c m cub e 85g A ll Pu r po se F lou r --- 50 0 m L H O T C hi cke n Stoc k --- 10 0 mL W hi pp ing C r ea m M ix w i th m ilk b efo re a dd ing to th e sou p 20 0 m L Mi lk M ix w it h cr e am b efor e ad di ng to th e sou p Cooking Instructions Not[...]

  • Page 62

    62 EN Ingredients Pre pa r atio n Me t hod 30 0 g Mi nced Veal --- 20 0 m L Re d Wi ne --- 2 50 mL H OT Be ef Sto ck --- 1 70 g T o mat o Pa s te --- 4 0 0 g Pr e pac k age d T o mat o Pa ss at a --- A pi nch of D r ie d T hym e --- A pi nch of D r ie d Or e ga no --- A pi nch of S al t --- A pi nch of Pe ppe r --- Cooking Instructions Note : Follo[...]

  • Page 63

    63 EN English Ingredients Pre pa r atio n Me t hod 1 Ga r li c clove s Pee le d and m in ced 30 0 g G re e n Be ll Pe ppe r Chopped 2 tea s po ons h ot pe pp er s au ce --- ½ tea s po on G r oun d Dr ie d C ayen e Pepp e r Co mb ine a ll s pi ces an d he r bs toge t he r in a b owl , se t a sid e ½ tea s po on G r oun d W hi te P epper Co mb ine [...]

  • Page 64

    64 EN Perf ect Seafood Gumbo Hints and Tips Pr e par e a ll in gr ed ie nt s i n ad va nce of coo k in g. Pu t t he m clo se to t he Var i et y C oo ker b efo re • you b egi n . Se r ve ove r r ice i n sou p bow ls o r wi t h cr a cke r s or r ol ls an d sa la d. • Saffr on Rice Ser ving size: 4-6 per sons Preparation Time: 10 minutes T otal Co[...]

  • Page 65

    65 EN English Cooking Instructions Note : Follow “ RiceCooking Menu ” section for details operating procedure of the Variety Cooker . 1 Add w a sh ed r i ce an d wa te r to th e w ate r le vel i ndi ca te d for [S US HI] on t he i nn er p ot . M ix we ll th en c los e th e lid . Pr es s th e • [ R i ce] bu t ton t o sel ec t th e [Sus hi] sub[...]

  • Page 66

    © 2010 K oninklijke Philips Electronics N.V . All rights reserved. 3140 035 22252[...]