Related Manuals for TEFAL CLASSIC 3.2l
Summary of Contents for TEFAL CLASSIC 3.2l
- Page 1 CLASSIC 2.0l/CLASSIC 3.2l Cuiseur Automatique • Automatic rice Cooker Automatische Rijstkoker • Cuoci riso Automatico Automatik-Reiskocher MODE D'EMPLOI • INSTRUCTIONS FOR USE • GEBRUIKSAANWIJZING ISTRUZIONI D'USO • GEBRAUCHSANWEISUNG...
-
Page 2: Product View
C L A S S I C 2 . 0 l / C L A S S I C 3 . 2 l... -
Page 3: Features
Features Lid handle with spoon holder Control panel keep warm indicator (green) cooking indicator (red) Glass viewing window Keep warm button Steam accessories (button at the top) (depending on model) Cooking button Steam plate (model 2.0l) (button at the bottom) Steam bowl (model 3.2l) Heating plate Water and rice graduation... -
Page 4: Wiring Instructions/Voltage
Please ensure that it is always replaced by an authorised Service Dealer. refitted. If you lose this cover please do The safety of this appliance complies with not use the plug. You may contact TEFAL the technical regulations and standards in for a replacement. force. -
Page 5: Before Using For The First Time
Model 2.0l Model 3.2l REPARATION Before using for the first time Read the instructions and follow them • Take out all the printed documents. carefully. • Take out the removable bowl. • Clean the lid and the bowl with a Unpack the appliance sponge and a little washing up liquid. -
Page 6: Cooking
ENGLISH OOKING Starting the cooking • When cooking rice or steaming, the • Press downwards on the control Automatic Rice Cooker will automati- switch, the red cooking indicator allu- cally determine the exact cooking time, Keep warm minates showing that cooking has depending on the quantity of water and begun - Fig. -
Page 7: Cleaning And Maintenance
LEANING AND MAINTENANCE The condensation collector should be emptied and cleaned after each use - Fig. 10 Cleaning the bowl, the lid and the steam • If food has stuck to the bottom, allow accessories - Fig. 11 the bowl to soak for a while before •... - Page 8 2. If you are returning under the guaran- Replacement accessories and spare parts tee, it must be accompanied by a till for your TEFAL appliance such as anti- receipt as proof of date of purchase. scaling cassettes for irons, filters for deep 3.
-
Page 9: Corresponding Measures To The Cup
ABLE OF CORRESPONDING MEASURES TO THE CUP Measuring cup Liquid Rice Full 165 ml 150 g 125 ml 115 g 90 ml 80 g 45 ml 35 g OW TO PREPARE SEVERAL DIFFERENT FOODS AT THE SAME TIME (models 3.2 L) You can use the steam vent from the rice cooker to cook another type of food at the same time in the steam bowl. -
Page 10: Recipes
OOKING VARIOUS TYPES OF RICE Type Weigh Volume Level in of rice of rice of rice of water the bowl White rice (Surinam, Basmati, Thai…) 600 g 800 ml Round white rice (often a sticky rice) 600 g 800 ml Whole rice 600 g 900 ml... - Page 11 PILAU RICE (for 4) Preparation: 10 mins Cooking time: 16 mins 22 mins 3.2 L Ingredients: 2 measures or 300 g rice (Basmatti or Thai), 400 ml chicken stock, 1 finely chopped onion, 50 g butter, salt. Rinse the rice under running water. Place the butter, chopped onion, rice and chicken stock in the bowl.
- Page 12 PORTUGUESE RICE (for 4) Preparation: 15 mins Cooking time: 16 mins 22 mins 3.2 L Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onion, 2 tomatoes, 2 red peppers, 400 ml chicken stock, salt, pepper.
- Page 13 PARISIAN POTATOES (for 4) Preparation: 5 mins Cooking time: 15 mins Ingredients: 300 g frozen potato cubes, 5 spoonfuls oil, 20 g butter, salt. Place the oil and the butter in the bowl. Add the potatoes. Season with salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 15 minutes cooking.
- Page 14 MACARONI AND HAM PANCAKES (for 4) Preparation: 10 mins Cooking time: 14 mins 17 mins 3.2 L Ingredients: 200 g macaroni, 50 g butter, 1 slice ham, 20 g grated gruyère cheese, salt, 500 ml water. Cut the ham into small pieces. Place the butter, macaroni, ham, gruyère, water and salt in the bowl.
- Page 15 SCALLOPS EN PAPILLOTE (for 4) Preparation: 10 mins Cooking time: 15 mins Ingredients : 12 scallops, 2 shallots, 50 g butter, salt, pepper, 3.2 L 4 squares of tinfoil, 150 ml water. Ingredients : 6 scallops, 1 shallots, 25 g butter, salt, pepper, 2 squares of tinfoil, 100 ml water.
- Page 16 STEAMED ASPARAGUS (for 4) (for 2) 3.2 L Preparation: 15 mins Cooking time: 20 mins 25 mins 3.2 L Ingredients : 1 kg asparagus, 250 ml water. 3.2 L Ingredients : 750 g asparagus, 200 ml water. Peel the asparagus and wash well Put the water and steam bowl in the bowl.
- Page 17 LEMON CREAM (for 4) Preparation: 20 mins Cooking time: 25 mins Ingredients: 6 eggs, 250 g sugar, juice of 2 lemons, peel of 1 lemon, 250 ml water, 250 ml water for cooking. Heat the water sugar and lemon peel. Pour over the beaten eggs. Mix well and sieve.
- Page 18 PEARS WITH CHOCOLATE SAUCE (for 4) Preparation: 10 mins Cooking time: 20 mins 25 mins 3.2 L Ingredients: 4 large ripe pears, 1 pinch of cinnamon, 200 ml water, 100 g cooking chocolate, 50 ml water, 50 ml cream. Peel the pears, but keep the stalk. Slowly melt the chocolate with the water and the cream.
- Page 19 S.A. SEB SELONGEY CEDEX • RC. DIJON B 302 412 226 • REF. 5061478 RÉALISATION : ADHOC STUDIO...