Mellerware Hot Beverage Maker 1300W User Manual

MhoOtNGOLIAN  
pot  
Dual purpose for  
cooking/fondue  
2L Capacity  
Adjustable  
y
thermostat control  
Model:  
27601  
1300W  
 
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cord do not come in contact with  
sources of heat.  
• Make sure that the power cord and plug do  
not come into contact with water.  
sequently it is recommended that you avoid  
using this appliance in the immediate vicinity  
of birds.  
• The appliance needs space to allow heat  
to escape, thereby avoiding the risk of fire.  
Make sure that the appliance has sufficient  
space around it, and does not come in con-  
tact with flammable materials. The appliance  
must not be covered.  
Use  
1.Lightly grease the non-stick coating with a  
little oil.  
2.Fit the thermostat plug to the appliance, and  
put the plug in a wall socket.  
3.Adjust the thermostat dial to the required  
setting. The appliance will reach the set  
temperature after about 10 minutes. You can  
prepare the ingredients while you wait. Dur-  
ing use the temperature indicator light will  
illuminate and extinguish as the thermostat  
maintains the appliance at the  
General information  
Thanks to the adjustable temperature the  
fondue pot is highly suitable for various types  
of fondue, such as the classic meat fondue, as  
well as cheese fondue, a chocolate fondue or  
a Chinese fondue (with stock). Fill the pot with  
the desired ingredients and switch it on. The  
red light will go on and off, as the thermostat  
regulates the temperature. For classic meat  
fondue set the thermostat at the maximum  
temperature; cheese, stock and chocolate fon-  
due requires a somewhat lower temperature.  
Set the temperature so that the mixture will not  
boil. Cheese and chocolate in particular should  
be heated up slowly to prevent it from boiling  
over. Stir once in a while to obtain  
set temperature.  
4.When you have finished using the appliance  
remove the plug from the wall socket, and  
allow it to cool.  
5.Allow the appliance to cool down completely  
before you remove the thermostat plug,  
since the temperature sensor on the ther-  
mostat plug (the central metal pin) becomes  
very hot.  
Frying times and temperatures  
a smooth texture. The following types of oil  
are suitable for fondue: corn oil, peanut oil,  
sunflower oil, and deep-frying oil. Check on  
the packaging to see whether or not the oil is  
suitable for fondue. This is important, as some  
oils are not suitable and may spatter if used  
for fondue. Remove the plug from the socket  
when the heating base is not in use.  
The frying time depends largely on the type  
and thickness of the ingredients. You can  
experiment with the time and temperature to  
achieve the best results.  
The thermostat is not calibrated in degrees  
Celsius; it is marked with graduations from 1  
through 5. This is because the actual tem-  
perature at a given setting depends on a wide  
range of factors, such as the ingredients in the  
pot and the use of oil/ butter or water, etc. The  
indicative temperatures for each setting are  
given in the following table:  
Before using for the first time  
• Read the user’s instructions carefully, and  
retain them for reference  
• Always place the pot on a sturdy table or  
other stable surface.  
Thermostat  
˚C  
˚C  
• Never put the appliance on a (hot) hob.  
• Never move the pot whilst it is still hot.  
• Avoid the use of metal utensils whenever  
possible; this will reduce the risk of damage  
to the non-stick coating.  
• This pot is finished with a non- stick coating.  
On heating this coating may release small  
amounts of gases which are totally harmless  
for people and most house pets. However,  
this is not the case for house birds, which  
are extremely sensitive to these gases. Con-  
setting  
oil & dry frying in water  
1
2
3
4
5
130-145ºC  
160-170ºC  
180-190ºC  
200-210ºC  
220-250ºC  
100 ºC  
100 ºC  
100 ºC  
100 ºC  
100 ºC  
Cooking tips  
Small pieces of meat, fish, etc., will be done  
more rapidly, and will be cooked better than  
larger pieces.  
 
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The cooking times stated in the enclosed  
recipes serve only as guidelines. The actual  
cooking times depend on the quality of the  
Turning meat and fish only once whilst frying  
will help prevent it from drying out. This will  
also be avoided by turning over the food with a meat and the freshness of the vegetables, etc.,  
spatula rather than pricking it with a fork.  
and will vary from dish to dish.  
Frying or cooking fish for too long will make it  
tough, and will spoil the flavour. In general, fish  
is done when the tissue readily separates (into  
layers) and has lost its transparency  
or raw colour.  
Poaching  
Poached foods are cooked slowly in a liquid  
just below boiling point. The liquid is at the  
correct temperature for poaching once the  
surface just begins to move. The quantity and  
temperature of the liquid used for poaching  
depends on the food being cooked. Meat, fish  
and poultry are usually poached in bouillon;  
eggs are poached in water containing a little  
salt and, often, a drop of vinegar. Fruit can be  
poached in a thin syrup. Poaching imparts a  
delicate flavour to the food, since a little flavour  
from the liquid is added to the poached ingre-  
dients.  
Frying/Grilling  
Do not use more than a small quantity of oil or  
frying fat when frying or grilling food.  
Coating fish with breadcrumbs or flour before  
you fry it will protect the fish from the heat and  
prevent it from drying out. After frying the fish  
place it on a piece of paper kitchen towel to  
drain.  
Stewing  
Stir-frying  
Food is stewed by briefly frying the surface and  
then allowing it to cook very slowly at a low  
temperature. Stewing is ideal for preparing a  
hash, since the Electric Pot offers you an op-  
portunity to combine a wide variety of prepa-  
ration methods. Lightly fry the meat, add the  
various ingredients, such as onions, cloves,  
cream, mushrooms and garlic, etc., and then  
allow to simmer for a couple of hours.  
Stir-fried dishes are prepared by continually  
stirring and turning until the ingredients are  
done. Only a little oil is required; the pot is set  
to a high temperature. Put the meat or fish in  
the pot, and turn it repeatedly until it is about  
three-quarters done. You can then add the  
further ingredients, such as carrots, onions,  
mushrooms, paprikas, courgettes, and/or a  
little thin sauce, etc., etc., and continue cook-  
ing until the meat or fish is done.  
Thawing  
You can also use the Electric Pot to thaw food.  
Set the thermostat to position 1 and put the  
food to be thawed in the pot.  
Stir-frying is healthy since only a little oil is re-  
quired, little or no salt needs to be added, and  
the vitamins are retained. Moreover the food  
is delicious since this method of preparation  
Maintenance and cleaning  
does full justice to the flavour of the ingredients • Never move the appliance whilst it is  
– and the vegetables remain crisp.  
switched on or is still hot. Switch off the  
appliance, and wait until it has cooled down  
before you move it.  
Cooking  
Food is cooked by heating it in boiling liquid  
until it is done. The Electric Pot is very suitable  
for cooking moderate quantities of pasta and  
rice. The Electric Pot is, in particular, ideally  
suited to cooking spaghetti; the pot has a  
• Do not immerse the appliance in water or in  
other liquids when the thermostat is plugged  
in the socket. If this happens do not use the  
appliance any more; dispose  
of the appliance.  
larger diameter than many other pots available, • Do not use corrosive or scouring cleaning  
and you do not need to shorten the spaghetti. agents or scouring pads.  
 
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Clean the pot after each use. This will prevent  
food residues from baking onto the appliance.  
1.Remove the plug from the wall socket and let  
the appliance cool down completely. Never  
pour cold water into the hot pot, since this  
would damage the appliance and would be  
accompanied by a risk  
4.Boil the water for the bouillon in a separate  
sauce pot (you can use fresh bouillon or  
a cube). Add the saffron powder and the  
paprika powder.  
5.Pour the rice into the Electric Pot, and add  
the tomato and onion. Allow  
to brown slightly.  
of splashes of hot water.  
6.Add all ingredients, adding the bouillon last.  
Allow to cook for about 18 minutes, until all  
the bouillon has been absorbed.  
2.Remove any stubborn food residues by  
allowing them to soak in a little cooking oil  
(leave to soak for about 5 minutes). Alterna-  
tively, you can pour a shallow layer of water  
in the pot and then bring the water to the  
boil; this will loosen any  
stubborn food residues.  
3.Clean the pot and the glass lid with hot  
washing-up solution. Always keep the appli-  
SALMON WITH SHRIMPS AND ASPARAGUS  
Ingredients for 2 servings: 2 salmon steaks,  
120 gram, 0.4 litre fish bouillon,1/2 small can  
of bamboo shoots, 100 gram large cooked  
shrimps, 50 gram green asparagus (small), 1/2  
small clove of garlic, 1/2 small chilli, 1/2 table-  
ance’s electrical components dry! Make sure spoon of chopped coriander, pepper and salt.  
that no food residues accumulate  
around the edges.  
Preparation:  
4.Clean the thermostat with a damp cloth.  
Note: never immerse the power cord’s  
thermostat plug in water; always use a  
damp cloth!  
5.Dry the appliance thoroughly after cleaning.  
Make sure that the appliance’s thermostat  
socket is completely dry before you use it  
again!  
1.Sprinkle the salmon with pepper and salt.  
Switch on the Electric Pot (position 4), and  
fry the salmon for about 10-15 minutes.  
2.Turn the thermostat to position 1 and add  
the fish bouillon. Bring to the boil. Halve the  
clove of garlic, and cut the chilli into rings.  
Remember to remove the seeds! Cut the  
bamboo shoots into thin strips. Add the  
garlic, chilli rings, shrimps, bamboo shoots,  
asparagus and chopped coriander. If so  
required, add pepper and salt to taste.  
Recipes  
PAELLA RECIPE  
Ingredients for 3 servings: 1/2 tablespoon  
olive oil, 100 gram chicken breast, 50 gram  
pork ribs, 1/2 small onion chopped very finely,  
1/2 clove of garlic, 100 gram fresh squid, 1/2  
teaspoon of paprika powder, 1/2 ripe pureed  
tomato, 200 gram rice, 1/2 teaspoon of saffron  
powder, 550 ml fish or chicken bouillon, salt  
and, if so required, a few shrimps or  
pieces of lobster.  
MARINATED KING PRAWNS AND VEG-  
ETABLES  
Ingredients for 2 servings: 6 king prawns.  
Marinade: 0.25 litre oil, 2 till 3 cloves of garlic,  
1/2 sprig of dill, 0.4 litre fish bouillon, 25 gram  
spinach, 50 gram spring onions, pepper and  
salt.  
Preparation:  
1.Halve the cloves of garlic for the marinade.  
Switch on the Electric Pot (position 1), and  
slowly warm the oil with the garlic. Chop  
the dill finely. Switch off the pot, and stir in  
the dill. Allow the oil to cool. Add the king  
prawns. Allow the king prawns to marinate  
for 24 hours.  
Preparation:  
1.Switch on the Electric Pot (position 1), and  
fry the shrimps or lobster in olive oil.  
2.Remove the shrimps or lobster from the pot  
and fry the squid until it is done. Remove the  
squid from the pot.  
3.Fry the chicken breast and pork ribs until  
they are done, and remove from the pot. Fry  
the onion until it turns brown, and mix in the  
tomato puree.  
2.Switch on the pot again, and set the thermo-  
stat to position 3  
3.Halve the king prawns, and cook them; turn  
them whilst cooking. Set the thermostat back  
 
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to position 1 and add the fish bouillon. Bring  
to the boil. Clean the spring onions, and cut  
into approximately 8 cm lengths. Poach the  
spinach and the spring onions in the bouil-  
lon. If so required, add pepper and salt to  
taste.  
5.Remove the filet mignon from the pot, and  
serve with a spoonful of the vegetables.  
CHINESE NOODLES  
Ingredients for 2 servings: 100 gram noodles,  
0,4 litre chicken bouillon, 1/8  
Chinese cabbage,1/8 bunch of fresh coriander,  
pepper and salt.  
SHRIMPS WITH PIQUANT SWEET VEGETA-  
BLE SAUCE  
Ingredients for 2 servings: 6 large shrimps,  
1 tablespoon of sesame oil, 0.4 litres of fish  
bouillon, 1/2 shallot, 1/2 ginger corm, 100  
grams of spring onions, 50 grams of bamboo  
shoots, 1/2 dl of hot sweet chilli sauce, 100  
grams of Sugar Snaps, pepper and salt.  
Preparation:  
1.Pour the chicken bouillon into the pot, and  
switch on the Electric Pot . Bring to the boil  
at position 1, and sprinkle the noodles  
into the bouillon.  
2.Cut the Chinese cabbage into very thin  
strips. Add once the noodles are almost  
done. Chop the coriander finely, and stir into  
the bouillon. If so required, add  
pepper and salt to taste.  
Preparation:  
1.Switch on the Electric Pot (position 4)  
and grease with a little sesame oil. Fry the  
cleaned shrimps.  
2.Turn the thermostat to position 1 and add  
SPICY DRUMSTICKS  
the fish bouillon. Chop the shallot and ginger Ingredients for 2 servings: 4 drumsticks. Mari-  
corm finely. Clean the spring onions, and  
cut the white part into approximately 8cm  
lengths. Repeat with the bamboo shoots.  
Add to the fish bouillon, and stir in the hot  
chilli sauce. Bring to the boil.  
nade: 1 dl olive oil, 2 halved cloves of garlic,  
1 tablespoon of lemon juice, 1 dl of cognac,  
1/2 of a small sprig of thyme, 1/2 of a small  
sprig of rosemary, 1 leaf of fresh sage, 1 leaf of  
fresh laurel, pepper and salt, 50 grams of black  
olives and 50 grams of green olives.  
Add the Sugar Snaps.  
FILET MIGNON  
Preparation:  
Ingredients for 2 servings: 4 filets mignon,  
80 gram, 4 rashers of lean bacon, 4 cocktail  
sticks, freshly-ground pepper, 0.4 litre chicken  
bouillon, 1/2 chopped onion, 1/2 tablespoon  
tomato ketchup, 1/2 tablespoon tomato puree,  
1/2 teaspoon hot sweet chilli, 50 gram maize,  
and 50 gram red kidney beans.  
1.Mix all the ingredients for the marinade,  
and leave the drumsticks to marinate in the  
mixture for 24 hours.  
2.Remove the drumsticks from the marinade,  
and pour the marinade into the Electric Pot.  
3.Switch on the Electric Pot (position 4), and  
fry the drumsticks for about 20 minutes until  
they are done.  
Preparation:  
4.Remove the drumsticks from the pot and  
put them on hot plates. Add the olives to the  
marinade, and heat thoroughly. Pour a large  
serving spoon of olives and marinade over  
drumsticks before serving.  
1.Switch on the Electric Pot (position 3).  
2.Sprinkle the filet mignon with pepper and  
salt, and wrap in a rasher of bacon. Push a  
cocktail stick through the roll.  
3.Fry the filet mignon for about 10-15 minutes  
until they are done; turn them to brown them  
on both sides.  
4.Turn the thermostat to position 1 and add  
the chicken bouillon. Fruit the onion. Add  
together with the tomato ketchup, tomato  
puree and the hot chilli. Bring the bouillon to  
the boil, and add the maize and  
MARINATED VEAL ESCALOPE  
Ingredients for 2 servings: 250 gram veal es-  
calope. Marinade: 1 tablespoon of soy sauce,  
1 tablespoon of dry sherry, 1/2 tablespoon of  
brown sugar, 1/2 small ginger corm, 1/2 tea-  
spoon of sesame oil,1/2 teaspoon of vinegar,  
and black pepper.  
the kidney beans.  
 
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Preparation:  
1.Mix the ingredients for the marinade.  
2.Cut the veal escalope into thin strips.  
3.Put the slices in the marinade, and allow to  
marinate overnight.  
4.Switch on the Electric Pot (position 2).  
5.Remove the meat from the marinade, and fry  
for about 10 minutes until done. Serve the  
veal escalope with Chinese noodles.  
 
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