Manuale d’uso / di manutenzione del prodotto FRC-800 del fabbricante Cuisinart
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INSTRUCTION & RECIPE BOOKLET Cuisinart ® Rice Plus ™ Multi-Cooker with Fuzzy Logic Technology FRC-800 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS.
CONTENTS Important Safeguards . . . . . . . . . . . . . . . 2 I n t r o d u c t i o n ....................... 3 Assembly Instructions . . . . . . . . . . . . . . . 3 Features and Benefits . . . . . . . . . . . . . . . 4 Getting To Know Your Control Panel .
8 7 11 10 9 FEA TURES AND BENEFITS 1. Steam Release V ent – removes for easy cleaning 2. Locking Lid with Removable Inner Lid 3. Lid Release Button 4. Handle – stays cool during use 5. Control Panel – see detailed illustration, page 5 6. Power Cord – removable 7.
1. Start – used to sta rt cook ing. 2. Menu – used to select Menu fun ctio ns. 3. Finis h Time – used to set coo king Fin ish Tim e. 4. Hour and Minute – used to chan ge tim e. 5. Off – used to turn of f func tion s and re set uni t 6. Keep W arm – used to cha nge aut omat ic Keep W arm Time and to sta rt Keep W arm func tion.
6 OPERA TION REMINDER Your Rice Plus™ Multi-Cooker comes with a 6-ounce (12 tablespoons or ¾ of a standard 1-cup measure) measuring cup. All recipes in this Instruction & Recipe Book are written with the rice/grain/cereal measured with the cooker measuring cup.
7 b. T o start cooking with a delay , set your Rice Plus™ Multi-Cooker to finish cooking at a specific time: i. Pr ess and hold the Finish Time button until the four digit Ready Time display begins to flash. Y ou are now in the Finish Time set mode.
8 8 that you will sauté the rice and reduce the liquid (wine, apple juice if desired). a. Once the sauté step is complete, add the broth and any desired spices and close the lid. 4. During and after cooking: a. The current time will be displayed during the first portion of the cooking process.
9 2. Use the Hour and/or Minute button to change the Remaining Time during Cooking/Keep W arm. The unit will continue to cook/keep warm. Note: This function will not work for all cooking functions. REHEA TING 1. Select the Reheat function by pressing the Menu button.
10 water. Use low-fat, low-sodium meat or vegetable stocks/broths. Fish stock or clam broth may be used for seafood- flavored rice. • When making rice, open the rice cooker as soon as the audible tone sounds to indicate cookin g cycle is complete .
11 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKING CHARTS GUIDE FOR COOKING RICE Use these charts and the water level markings in the bowl as a guideline. There are variables in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing to personal taste.
12 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure BROWN RICE PROGRAM Maximum 6 rice cooker cups (unless otherwise specified) RICE/GRAIN RICE WATER Use ri.
13 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKED YIELDS See the charts below for approximate cooking yields.
14 GUIDE FOR STEAMING VEGET ABLES, POUL TR Y AND SEAFOOD Put two liquid measuring cups of water into the cooking pot. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables.
15 TROUBLESHOOTING PROBLEM CAUSE SOLUTION Liquid boiled over Liquid/Rice amounts were incorrect Refer to page 11 Rice was not washed thoroughly Certain rices need to be washed thoroughly prior to cooking.
16 W ARRANTY Limited Three-Y ear W arranty Th is war r an t y s up er s ed e s a ll p revi ou s war r ant ie s on Cu is ina r t ® R ic e Plu s ™ M ul ti- C oo ker wi th Fuz z y Log ic T ec hn olo gy. T his wa r ra nt y is ava ila bl e to co nsu me r s on ly.
17 RECIPES All r ecip es in this In struc tion & Reci pe Book let ar e writt en with the includ ed Rice Plu s™ Mult i- Cook er meas uring cup to measu re the rice or grai n. The liq uid is mea sur ed with a sta ndar d liqu id meas ure cup (1 cup = 8 ounces = 16 tabl espo ons).
18 WHITE RICE WHIT E RICE WITH STE AMED SALMON A light dish, perfect for a summer lunch or dinner . Setting: White Makes about 8 cups 3 cooker cups long grain white rice water (to the 3-cup white rice.
19 RED BE ANS AND RIC E The Cuisinart ® version of the Jamaican staple brings out the flavors of Jamaican jerk seasoning. Settings: Quick Cook & White Makes about 8 cups 3 cooker cups dried red k.
20 ZUC CHIN I COU SC OUS The White Rice function makes light and fluffy couscous. Mediterranean flavors are at the forefr ont of this dish and go well with steamed fish.
21 GRE E K SAL A D Usually made with orzo, white rice complements the Greek flavors in this delicious and bright salad. Setting: Hard Makes about 12 cups 4 cooker cups long-grain white rice water (to .
22 A VOCADO , SCALLION & BASIL ROLL Makes 1 roll Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (page 18) ¼ avocado, peeled, pitted and thinly sliced 1 scallion, thinly sliced 6 to 7 fresh basil leaves bowl of cold water (to help in rolling sushi) Cove r the sush i mat with pla stic wra p (to pre vent stic king ).
23 BROWN RICE WHEA T BERR Y & VEG ET ABLE SAL A D Setting: Brown Makes about 6 cups 2 cooker cups wheat berries 3 cups water ½ teaspoon sea salt ½ medium red onion, chopped 1 1 ⁄ 3 cups cor n .
24 WILD RICE W ALDORF SAL AD Setting: Brown Makes about 12 cups 3 cooker cups wild rice 4½ cups water 1 apple, cored and cut into ¼-inch dice 1 cup dried cranberries 2 ⁄ 3 cup chopped toasted peca.
25 BRO WN RICE WITH BL A CK BE ANS AND T OMA T OES Setting: Brown Makes about 10 cups 3 cooker cups brown rice (use your favorite grain size) water (to the 3-cup brown rice marking in cooking pot) 1 b.
26 RISOTTO ASP AR A GUS & T OMA T O RIS O T T O Setting: Risotto Makes about 5 cups (5 entrée servings, 10 first-course servings) 1½ tablespoons extra virgin olive oil ½ cup finely chopped shal.
27 MIXE D MUSH ROOM & MASCARPONE RISO T T O Setting: Risotto Makes about 8 cups 1½ tablespoons extra virgin olive oil ¼ cup finely chopped shallots (about 1 small) 3 garlic cloves, finely choppe.
28 INDIAN SPIC ED RICE PUDDI NG Setting: Risotto Makes 8 cups 2 cooker cups basmati rice 4 cups whole milk 2 cups heavy cream ¾ cup condensed milk 2 teaspoons pure vanilla extract 1¼ teaspoons groun.
29 CR ANBE RRY O A T BR AN Setting: Oatmeal Makes about 5 cups 2 cooker cups oat bran 5 cups water ¼ teaspoon sea salt 1 cup dried cranberries Put th e oat bran, water and salt in the coo king pot of the Cuis inar t ® Rice Plu s™ Multi -Coo ker . Selec t the Oa tmeal functio n and pr ess Star t .
30 QUICK COOKING IS R AELI COU SC OUS WITH MOROC C AN VEG ET ABLES A warm and colorful comfort food, delicious on its own or when paired with roast chicken.
31 SLOW COOKING P A ST A WITH FOUR CH EES ES Settings: Quick Cook & Slow Cook Makes about 10 cups 1 pound large elbows or similiar -size pasta 2 tablespoons unsalted butter 1 small shallot, finely.
32 LE NTILS PR OVE NÇ AL Setting: Slow Cook Makes about 6 cups 6 cooker cups dried French lentils, soaked for 2 to 3 hours 4 cups vegetable stock 1 tablespoon herbes de Provence pinch sea salt ¼ tea.
33 SOUP SOB A NOODLE SOUP Settings: Quick Cook & Soup Makes about 8 cups 1 tablespoon extra virgin olive oil 1 garlic clove, sliced 1 2 x ½-inch piece ginger , peeled and finely chopped 6 cups re.
34 P APP A AL POMODORO Setting: Quick Cook & Soup Makes about 9 cups 3 tablespoons extra virgin olive oil 5 garlic cloves, finely chopped 1 cup chopped onion (about 1 medium) ¾ teaspoon sea salt .
35 T OFU & ASIAN -ST YLE VEG ET ABLES WITH A GIN GE R MARINADE Setting: Steaming Makes 2 servings Ginger Marinade: 2 gr een onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 table.
36 STE AMED VEGET ABLE WON T ONS Setting: Steaming Makes 12 wontons Wonton Filling: 1 teaspoon vegetable oil 2 tablespoons finely chopped shallot 2 tablespoons finely chopped carrot 1 tablespoon finel.
37 NOTES:.
38 NOTES:.
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©2009 Conair Corporation Cuisinart ® is a registered trademark of the Conair Corporation 150 Milford Road East Windsor , NJ 08520 Printed in China 09CE12508 Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever.
Un punto importante, dopo l’acquisto del dispositivo (o anche prima di acquisto) è quello di leggere il manuale. Dobbiamo farlo per diversi motivi semplici:
Se non hai ancora comprato il Cuisinart FRC-800 è un buon momento per familiarizzare con i dati di base del prodotto. Prime consultare le pagine iniziali del manuale d’uso, che si trova al di sopra. Dovresti trovare lì i dati tecnici più importanti del Cuisinart FRC-800 - in questo modo è possibile verificare se l’apparecchio soddisfa le tue esigenze. Esplorando le pagine segenti del manuali d’uso Cuisinart FRC-800 imparerai tutte le caratteristiche del prodotto e le informazioni sul suo funzionamento. Le informazioni sul Cuisinart FRC-800 ti aiuteranno sicuramente a prendere una decisione relativa all’acquisto.
In una situazione in cui hai già il Cuisinart FRC-800, ma non hai ancora letto il manuale d’uso, dovresti farlo per le ragioni sopra descritte. Saprai quindi se hai correttamente usato le funzioni disponibili, e se hai commesso errori che possono ridurre la durata di vita del Cuisinart FRC-800.
Tuttavia, uno dei ruoli più importanti per l’utente svolti dal manuale d’uso è quello di aiutare a risolvere i problemi con il Cuisinart FRC-800. Quasi sempre, ci troverai Troubleshooting, cioè i guasti più frequenti e malfunzionamenti del dispositivo Cuisinart FRC-800 insieme con le istruzioni su come risolverli. Anche se non si riesci a risolvere il problema, il manuale d’uso ti mostrerà il percorso di ulteriori procedimenti – il contatto con il centro servizio clienti o il servizio più vicino.
