SIGURO SGR-RC-R700B Používateľská príručka

Typ
Používateľská príručka
SGR-RC-R700B
SGR-RC-R701W
Rice Cooker Cookbook
Reiskocher-Kochbuch
Kuchařka k rýžovaru
Kuchárska kniha pre ryžovar
Rizsfőző szakácskönyv
ENGLISH 5
Basic recipes 5
Rice 5
Preparation of legumes 5
Claypot programme 6
Vegetarian rice in Indian style 6
Curry rice with turkey meat 7
Millet risotto with mushrooms 8
Porridge programme 9
Porridge 9
Milk rice with fruit 9
Millet porridge with peach compote 10
Soup programme 11
Pure chicken broth 11
Vegetable broth with spelt tots 12
Leek cream soup 13
Winter soup 14
Steam Programme 15
Steamed cod with steamed vegetables 15
Yeast dumplings cooked in steam 16
Steamed ham 17
DEUTSCH 18
Grundlegende Rezepte 18
Reis 18
Zubereitung von Hülsenfrüchten 18
Programm Claypot 19
Vegetarischer Reis auf indische Art 19
Curryreis mit Puteneisch 20
Hirserisotto mit Pilzen 21
Programm Porridge 22
Haferockenbrei 22
Milchreis mit Obst 22
Hirsebrei mit Prsichkompott 23
Programm Soup 24
Reine Hühnerbrühe 24
Gemüsebrühe mit Dinkel-Nocken 25
Lauchcremesuppe 26
Wintersuppe 27
Programm Steam 28
Gedünsteter Kabeljau mit gedünstetem Gemüse 28
Unter Dampf gegarte Hefeknödel 29
Dampfgegarter Schinken 30
ČESKY 31
Základní recepty 31
Rýže 31
Příprava luštěnin 31
Program Claypot 32
Vegetariánská rýže po indicku 32
Kari rýže s krůtím masem 33
Jáhlové rizoto s houbami 34
Program Porridge 35
Ovesná kaše 35
Mléčná rýže s ovocem 35
Jáhlová kaše s broskvovým kompotem 36
Program Soup 37
Čistý kuřecí vývar 37
Zeleninový vývar se špaldovými nočky 38
Pórková smetanová polévka 39
Zimní polévka 40
Program Steam 41
Treska v páře s dušenou zeleninou 41
Kynuté knedlíky vařené v páře 42
Šunka v páře 43
SLOVENSKY 44
Základné recepty 44
Ryža 44
Príprava strukovín 44
Program Claypot 45
Vegetariánska ryža na indický spôsob 45
Karí ryža s morčacím mäsom 46
Pšenové rizoto s hubami 47
Program Porridge 48
Ovsená kaša 48
Mliečna ryža s ovocím 48
Pšenová kaša s broskyňovým kompótom 49
Program Soup 50
Čistý kurací vývar 50
Zeleninový vývar so špaldovými haluškami 51
Pórová smotanová polievka 52
Zimná polievka 53
Program Steam 54
Treska varená v pare s dusenou zeleninou 54
Kysnuté knedle varené v pare 55
Šunka varená v pare 56
MAGYAR 57
Alapreceptek 57
Rizs 57
Száraz hüvelyesek főzése 57
Claypot program 58
Vegetáriánus rizs indiai módra 58
Kari rizs pulykahússal 59
Hajdina rizottó gombával 60
Porridge program 61
Zabkása 61
Tejberizs gyümölccsel 61
Hajdina kása őszibarack kompóttal 62
Soup program 63
Tiszta csirkelé 63
Zöldségleves tönkölybúza nokedlivel 64
Tejfölös újhagyma leves 65
Téli leves 66
Steam program 67
Párolt tőkehal párolt zöldségekkel 67
Gőzben főzött knédli 68
Gőzben főtt sonka 69
EN
EN - 5 EN - 5
BASIC RECIPES
Rice
1. Use the measuring cup provided to measure rice.
2. Rinse the rice under cold water until the water is clear.
3. Place the rinsed rice into a container. Add pure water in a 1:1 ratio. For
ease of preparation, there are markings in the container for white rice
and jasmine rice. When preparing whole grain or round grain rice (e.g.
Arborio), we recommend adding a little more water.
4. Season lightly with salt or spices to taste.
5. Select the Rice programme and let the cooker nish the programme.
Preparation of legumes
Legumes (e.g. lentils or beans) can also be prepared in the rice cooker.
When preparing legumes, follow the same procedure as for rice. If you prefer
a softer consistency of legumes, add a little more water.
ENGLISH
EN
EN - 6
CLAYPOT PROGRAMME
Vegetarian rice in Indian style
»2 measuring cups of Basmati rice
»300–400 g of mixed vegetables to taste (peas, corn,
carrots)
»1 handful of raisins
»Vegetable broth
»2 teaspoons of curry spices
»1 tablespoon of garam masala
»Cashew nuts
Procedure:
1. Rinse the rice under cold water until the water is clear.
2. Put the rice in a container and top up with vegetable broth in a 1:1 ratio,
add curry and garam masala spices. Mix well.
3. Select the Claypotpreparation programme.
4. Wait for the sound notication, then add the vegetable mixture and
raisins.
5. When the preparation is ready, dry roast the cashew nuts in a pan and
serve.
Tip:
Add smoked, toasted tofu to increase the nutritional value of the
dish.
EN
EN - 6 EN - 7
Curry rice with turkey meat
»2 measuring cups of Basmati rice
»2 tablespoons of vegetable oil
»1 cup of frozen peas
»1 cup of pine nuts
»200 g of turkey meat
»1 tablespoon of curry spice
»1 cleaned chilli pepper
»Lemon juice
Procedure:
1. Rinse the rice under cold water until the water is clear.
2. Put the rice in a container and top up with water in a 1:1 ratio.
3. Select the Claypot preparation programme.
4. Heat the oil in a pan and add the curry spices. Roast for a while and then
add the sliced turkey meat. Let the meat turn brown and coat with the
spices. Then set it aside.
5. Wait for the sound notication, then add the browned meat, peas and
nuts.
6. When the preparation is ready, cut the chilli into thin noodles and serve
drizzled with lemon juice.
Tip:
You can replace the turkey meat with chicken meat, white sh, or
you can even use grilled chicken meat.
EN
EN - 8
Millet risotto with mushrooms
»2 measuring cups of millet
»4 tablespoons of olive oil
»1 small onion
»250 g of oyster mushrooms or eld mushrooms
»3 cloves of thinly sliced garlic
»1 red pepper, diced, cleaned and deseeded
»1 yellow pepper, diced, cleaned and deseeded
»Ground cumin
»Thyme
»Salt and pepper for seasoning
»Grated Parmesan cheese for garnish
Procedure:
1. Rinse the millet thoroughly under cold water and drain in a colander.
2. Put the millet in a container and top up with water in a 1:1 ratio.
3. Select the Claypot preparation programme.
4. Heat the oil in a pan and add the chopped onion, mushrooms, garlic,
thyme, cumin and salt. Roast until the mushrooms are soft. Set aside.
5. Clean the peppers and cut them into smaller cubes.
6. Wait for the sound notication, then add the roasted mushrooms and
peppers.
7. When ready, season with pepper and salt and sprinkle with grated
Parmesan cheese.
EN
EN - 8 EN - 9
PORRIDGE PROGRAMME
Porridge
»1 measuring cup of crushed oatmeal
»200–250 ml of milk
Procedure:
1. Place the oatmeal in a container and pour milk over it.
2. Select the Porridge programme and let the cooker nish the
programme.
Tip:
The porridge can be served sweetened with honey, maple
syrup or molasses and garnished with fruit; or you can serve the
porridge salted with smoked salmon, avocado and rocket salad.
Milk rice with fruit
»2 measuring cups of rice
»Milk
»1 teaspoon of cinnamon
»1 tablespoon of honey
»Fresh fruit in season (strawberries, blueberries,
blackberries)
Procedure:
1. Rinse the rice under cold water until the water is clear.
2. Place the rinsed rice into a container. Add milk in a 1:1 ratio.
3. Select the Porridge programme and let the cooker nish the programme.
4. Serve the nished milk rice with cinnamon and honey and garnished
with fresh fruit.
Tip:
You can replace honey with maple syrup or molasses. Milk rice
can be served hot, or cold as a great summer refreshment.
EN
EN - 10
Millet porridge with peach compote
»2 measuring cups of millet
»Almond milk
»1 tablespoon of honey
»Peach compote
»Chopped and dry roasted pistachios
Procedure:
1. Rinse the millet thoroughly under cold water and drain in a colander.
2. Put the millet in a container and add the almond milk in a 1:1 ratio.
3. Select the Porridge programme and let the cooker nish the programme.
4. Serve the nished millet porridge with honey, peach compote and
chopped pistachios.
Tip:
You can also use grated high quality dark chocolate for
decoration.
EN
EN - 10 EN - 11
SOUP PROGRAMME
Pure chicken broth
Pure chicken broth is suitable for further preparation of both soups (both
broth and thickened), sauces, as well as legume dishes, as it is taste neutral.
If you need to add avour to the broth, add spices (e.g. bay leaves or thyme),
vegetables (carrots, onions, leeks, parsley, etc.).
»500 g of chicken meat for soup
»1.5 l of water
Procedure:
1. Place the meat in the container and cover with water up to the maximum
amount.
2. Select the Soup programme and let the cooker nish the programme.
EN
EN - 12
Vegetable broth with spelt tots
Ingredients for the broth:
»1 tablespoon of oil
»1 onion
»2 carrots
»2 parsley
»¼ celery
»1 leek
»Parsley sprig
»Lovage leaves
»Thyme sprig
»Rosemary sprig
»3–4 whole peppercorns
»1.5 l of water
»Salt and pepper
Ingredients for spelt tots:
»100 g of smooth spelt our
»1 egg
»1 garlic, pressed
»Herbs for seasoning
»Salt and pepper
Procedure:
1. Clean the vegetables. Finely chop the onion, chop the carrots, parsley and
celery into noodles and cut the leeks into rounds.
2. Heat the oil in a frying pan, add the onion and roast for about 2 minutes.
Add the chopped vegetables and roast for another 5 minutes.
3. Move the roasted vegetables to a bowl, cover with water and add the
parsley, lovage, sprigs of thyme and rosemary, peppercorns and salt. Stir.
4. Choose the Soup programme and let the cooker complete the
programme.
5. Mix all the ingredients for the tots. Use spoons to shape the tots and cook
them in lightly salted water for 3–5 minutes.
6. Serve the nished vegetable broth warm with spelt tots.
EN
EN - 12 EN - 13
Leek cream soup
»2 leeks, cleaned and sliced
»2 potatoes, peeled and cut into smaller cubes
»1 tablespoon of claried butter
»1,5 l of pure chicken or vegetable stock
»1 teaspoon of thyme
»1 teaspoon of oregano
»Salt and pepper for seasoning
»150 ml of cooking cream
»Bacon
Procedure:
1. Heat the butter in a pan, add the leeks and roast for about 5 minutes.
2. Move the roasted leeks to a container. Pour in the broth, add the potatoes,
thyme, oregano and season with salt and pepper. Stir.
3. Select the Soup programme and let the cooker nish the programme.
4. Move the cooked soup to a pot and blend with a stick blender.
5. Bring to a gentle boil and stir in the cream. Let it boil for about 5 minutes.
6. Dry roast the bacon in a pan.
7. Serve the leek soup warm and garnished with roasted bacon.
EN
EN - 14
Winter soup
»2 tablespoons of olive oil
»1 onion, cleaned and coarsely chopped
»1 clove of garlic
»½ celery
»2 carrots, cleaned and sliced
»2 parsley, cleaned and sliced
»3 larger potatoes, peeled and cut into cubes
»1,5 l of vegetable broth
»A pinch of ground Roman cumin
»A pinch of cinnamon
»Salt and pepper
»Sprig of curly parsley for garnish
Procedure:
1. Heat the oil in a pan, add the onion and roast for about 3 minutes.
2. Add the garlic and roast for about 1 minute.
3. Add the remaining vegetables and roast for about 5 more minutes.
4. Move the roasted vegetables to a container. Pour in the broth, add the
cumin, cinnamon, season with salt and pepper. Stir.
5. Choose the Soup programme and let the cooker complete the
programme.
6. Move the cooked soup to a pot and blend with a stick blender.
7. Serve the winter soup warm and garnish with a sprig of curly parsley.
EN
EN - 14 EN - 15
STEAM PROGRAMME
Steamed cod with steamed vegetables
»2 portions of fresh cod
»100 g of sea salt
»2 sprigs of thyme
»Mixed vegetables (carrots, peas, corn)
»2 tablespoons of claried butter
»Salt and pepper
Procedure:
1. Place the cod in a deep plate and sprinkle with salt. Leave to rest for
about 20 minutes, then remove the cod and rinse under cold water.
2. Pour about 0.5 l of water into the container and insert the steam
attachment. Place the cod portions on top and place one sprig of thyme
on each portion.
3. Select the Steam programme and let the cooker complete the
programme.
4. Melt the claried butter in a pan and add the vegetables. Roast for about
5 minutes, add a little water, cover with a lid and stew until the vegetables
are soft. Season the vegetables with salt and pepper to taste.
5. Serve the nished cod with steamed vegetables and boiled potatoes.
EN
EN - 16
Yeast dumplings cooked in steam
»600 g of coarse our
»20 g of fresh yeast
»2 egg yolks
»1 tablespoon of granulated sugar
»350 ml of tepid milk
»A pinch of salt
Procedure:
1. Prepare a leaven with yeast, sugar, a pinch of our and half the milk.
Leave to rise in a warm place.
2. Mix the our and salt in a bowl. Add the egg yolks and the leaven. Mix.
3. Gradually add milk and knead until the dough is stiff enough not to stick
to the sides of the bowl.
4. Cover with a clean tea towel and leave in a warm place to rise for about 1.5
hours, until the dough has doubled in volume.
5. Roll the dough into smaller balls (the size of a tennis ball) and leave
covered on a tray to rise for about 15 more minutes.
6. Pour about 0.5 l of water into the container and insert the steam
attachment. Place the dumplings on top.
7. Select the Steam programme and let the cooker complete the
programme.
EN
EN - 16 EN - 17
Steamed ham
»2 portions of smoked, raw ham leg
»Herb bundle (thyme, rosemary, bay leaf, parsley)
Procedure:
1. Pour about 0.5 l of water into the container. Put the herb bundle into the
water. Insert the steam attachment.
2. Rinse the ham under cold water and dry.
3. Place the ham portions on the steam attachment.
4. Select the Steam programme and let the cooker complete the
programme.
5. Serve the warm cooked ham with potato dumplings and steamed
spinach.
DE
DE - 18
GRUNDLEGENDE REZEPTE
Reis
1. Verwenden Sie den mitgelieferten Messbecher, um den Reis abzumessen.
2. Spülen Sie den Reis unter kaltem Wasser ab, bis das Wasser klar ist.
3. Geben Sie den gespülten Reis in das Gefäß. Fügen Sie sauberes Wasser
im Verhältnis 1:1 hinzu. Um die Zubereitung zu erleichtern, sind auf dem
Behälter Markierungen für weißen Reis (White rice) und Jasminreis
(Jasmine rice) gekennzeichnet. Bei der Zubereitung von Vollkorn- oder
Rundkornreis (z. B. Arborio) empfehlen wir mehr Wasser hinzuzufügen.
4. Leicht mit Salz oder Gewürzen nach Geschmack würzen.
5. Wählen Sie das Programm Rice und lassen Sie den Topf das Programm
beenden.
Zubereitung von Hülsenfrüchten
Auch Hülsenfrüchte (z. B. Linsen oder Bohnen) können im Reiskocher
zubereitet werden.
Hülsenfrüchte werden auf dieselbe Weise wie Reis zubereitet. Wenn Sie eine
weichere Konsistenz der Hülsenfrüchte bevorzugen, geben Sie etwas mehr
Wasser hinzu.
DEUTSCH
DE
DE - 18 DE - 19
DEUTSCH
PROGRAMM CLAYPOT
Vegetarischer Reis auf indische Art
»2 Messbecher Basmatireis
»300–400 g gemischtes Gemüse nach Geschmack
(Erbsen, Mais, Karotten)
»1 Handvoll Rosinen
»Gemüsebrühe
»2 Teelöffel Currygewürz
»1 Esslöffel Garam Masala
»Cashewnüsse
Zubereitung:
1. Spülen Sie den Reis unter kaltem Wasser ab, bis das Wasser klar ist.
2. Geben Sie den Reis in das Gefäß und fügen Sie die Gemüsebrühe im
Verhältnis 1:1 Hinzu. Geben Sie Currygewürze und Garam Masala hinzu.
Mischen Sie alles gut zusammen.
3. Wählen Sie das Zubereitungsprogramm Claypot.
4. Warten Sie, bis das akustische Signal ertönt, und geben Sie dann die
Gemüsemischung und die Rosinen hinzu.
5. Wenn die Zubereitung fertig ist, rösten Sie die Cashewnüsse ohne Fett in
einer Pfanne und servieren Sie das Gericht.
Tipp:
Fügen Sie geräucherten, gebratenen Tofu hinzu, um den
Nährwert des Gerichts zu erhöhen.
DE
DE - 20
Curryreis mit Puteneisch
»2 Messbecher Basmatireis
»2 Esslöffel Panzenöl
»1 Tasse tiefgekühlte Erbsen
»1 Tasse Pinienkerne
»200 g Puteneisch
»1 Esslöffel Currygewürz
»1 gereinigte Chilischote
»Zitronensaft
Zubereitung:
1. Spülen Sie den Reis unter kaltem Wasser ab, bis das Wasser klar ist.
2. Geben Sie den Reis in das Gefäß und fügen Sie Wasser im Verhältnis 1:1
hinzu.
3. Wählen Sie das Zubereitungsprogramm Claypot.
4. Erhitzen Sie das Öl in einer Pfanne und geben Sie die Currygewürze
hinzu. Rösten Sie sie eine Weile und geben Sie dann in Stücke
geschnittenes Puteneisch hinzu. Lassen Sie das Fleisch einziehen und
mit den Gewürzen bedecken. Legen Sie es dann beiseite.
5. Warten Sie, bis das akustische Signal ertönt, und geben Sie dann das
gebratene Fleisch, die Erbsen und die Nüsse hinzu.
6. Wenn die Zubereitung fertig ist, schneiden Sie die Chilischoten in dünne
Nudeln, beträufeln Sie das Gericht mit Zitronensäure und servieren Sie es.
Tipp:
Sie können das Puteneisch durch Hühnereisch oder weißes
Fischeisch ersetzen oder gegrilltes Hühnereisch verwenden.
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SIGURO SGR-RC-R700B Používateľská príručka

Typ
Používateľská príručka

V iných jazykoch