Oster 6028 Instruction Manual page 18

4. Inner Pot: fill with hot water and let sit for a while and then wash with hot, soapy water
using a sponge and dry thoroughly with a cloth or use dishwasher. For CKSTRC6129,
CKSTRC6129R, CKSTRC6130 and CKSTRC6130R (bioceramic models), we
recommend hand washing although inner pot is dishwasher safe.
5. Lid, Measuring Cup and Paddle: wash in warm, soapy water. Rinse thoroughly and
dry. CAUTION: handle the Lid with extreme care, as it may become slippery when wet
or use dishwasher.
6. Heating plate: grains of rice or other foreign matter may stick to the heating plate.
These must be removed to prevent inadequate cooking. To remove cooked rice,
smooth sandpaper can be used. Smooth out and polish the spot for good contact
between the heating plate and the bottom of the Inner Pot.
7. There are no user serviceable parts inside this appliance. Do not attempt to repair this
appliance yourself as you could render it dangerous to use.
250 grams of sausage (chorizo)
1 tablespoon yellow pepper, ground
2 cups tomatoes, diced, without skin or seeds
1 red pepper, diced
1 green pepper, diced
3 cups chicken broth
Preparation
Chop the onion with the Oster
your Oster Multi-Use Rice Cooker and add the sausage cut in slices, the onion, the
®
yellow pepper, paprika and tomatoes. Mix together and sauté the ingredients. Turn off
" " the sauté function. Add the remaining vegetables, the rice and the broth. Check
seasoning, cover and cook until done. Garnish with curly parsley. Serve hot.
FE T T U CC I NI W IT H A PPL E , S H RI M P
½ kg fettuccini
3 tablespoons flour
½ cup cream
2 cups apples, peeled and diced
Parmesan cheese to taste
Preparation
In the Oster Multi-Use Rice Cooker, melt butter, add flour and curry. Cook for 2 minutes.
®
Add cream, chicken broth, apples and shrimp. Stir until thickened. Remove from heat and
keep hot. In the Oster
fettuccini al dente. Serve the fettuccini with the sauce and sprinkle with Parmesan cheese.
R E C I P E S
S PA NI S H RI C E
chopper accessory. Turn on " " the sauté function of
®
A N D C U R R Y S A UC E
Multi-Use Rice Cooker, pour sufficient water and salt to cook
®
E n g l i sh -7
1 medium onion
1-teaspoon paprika
1 cup green peas
2 celery stalks, sliced
2 cups long-grain rice
Salt and pepper
4 tablespoons butter
1-teaspoon curry
1 cup chicken broth
½ kg shrimp
Juice of one lemon (for the
apples)