Cuckoo CRP-G10 Fuzzy Series Operating Instructions Manual page 47

Universal Steam
 Steamed Blue Crab
Ingredients
Blue crab 2EA, beef 150g, tofu 1/2 block, red/green pepper
each 1/2EA, yolk 1/2EA and some flour
Recipe
❶ Wash blue crab clean and separate its body.
❷ Crush meat of the separated body into thin slices.
❸ After crushing beef and tofu into thin slices, mix them
with the crushed crab meat.
❹ After crushing red/green pepper into thin slices, mix
them with yolk.
❺ After scattering flour in the skin of crab and filling up
no. ❸ in the skin of crab, cover it with no. ❹
❻ Pour one measuring cup of water on the inner
caldron. After locking the cover and choosing
Cook] in menu button, push [Pressure Cooking]
after setting up the time of universal steam as 30
minutes.
Universal Steam

Steamed Bean Curd
Ingredients
1 set of bean curd, a little bit of salt
Seasoning Sauces : 1 tablespoonful of red pepper powder,
1 tablespoonful of minced garlic, a root of Welsh onion, a
little bit of sesame oil, a little bit of ground sesame mixed with
salt, a little bit of shredded red pepper, 3 tablespoonful of
thick soy
Recipe
❶ Divide bean curd set into two, slice them to 1cm thickness,
and by scattering salt, remove water content.
❷ Shred Welsh onion thin, and prepare seasoning sauce by
mixing minced garlic, thick soy, red pepper powder, ground
sesame mixed with salt, sesame oil and shredded red
pepper.
❸ Pour 1 1/2 cup of water into My Caldron, place steaming plate,
and put the sliced bean curds on top of it evenly.
❹ Lock the lid, press MENU button, and after selecting
Cook] and setting allpurpose steaming time to 25 minute, press
[Pressure Cooking] button.
❺ Once cooking is completed, take out bean curd, and apply
seasoning sauce evenly on top of the bean curd.
 Steamed Fish
Ingredients
Snapper 1EA, beef 50g, shiitake 3EA, stone mushroom
2EA, red pepper 1EA, egg 1EA, some scallion, some garlic,
some soy sauce, some ground sesame mixed with salt,
some cooking oil, some sesame oil, some salt and some
ground pepper
Recipe
❶ Make cuts on the well-timmed snapper at the
intervals of 2cm.
❷ Season crushed beef with soy sauce, scallion,
ground sesame mixed with salt, garlic and
ground pepper.
❸ Pour the prepared seasoning on the snapper.
❹ After pouring two cups of water into the inner pot,
place the steam plate on it.
❺ Put the prepared snapper on the steam plate.
❻ After locking the cover and choosing
the menu, push [Pressure Cooking]
[Multi
setting up the time of universal steam for 30 minutes.
button
❼ After cooking is completed, decorate it with the
remaining garnish.

Japchae (stir-fired vegetables, and shredded meat)
Ingredients
Cellophane 250g, paprika (green, red) each 1EA, carrot
100g, onion 100g, some spinach, enoki mushroom 100g,
fishcake 100g and cooking oil 1/2 tablespoons
Recipe
❶ After cutting paprika, onion, carrot and fish cake into
thin slices, wash enoki mushroom clean, and blanch
spinach in boiling water, Cut it after removing from
water. (paprika and carrot : 2~3mm, onion and fish
cake : 5mm)
❷ After soaking cellophane in lukewarm water for 20
minutes, wash it with cold water (When cellophane is
soaked for a long time, cellophane may be too soft or
agglomerated. According to preference, soak
cellophane for 10 minute~30 minutes.)
❸ After putting two tablespoons of cooking oil, 1/2 cup of
water and cellophane in the inner caldron, put the
prepared fish cake, carrot, onion and paprika together.
❹ After cooking the cover and choosing
menu, push [Pressure Cooking]
[Multi
of universal steam for 25 minutes (When cellophane is
too soft or when you want more chewy noodle, set up
the time of universal steam for 20 minutes)
❺ After cooking is completed, put spinach blanched in boiled
water and mix with soy sauce, sesame oil and sugar
according to the preference. Scatter sesame seeds or ground
sesame mixed with salt on the seasoned Japchae.
COOKING GUIDE
 Steamed Clam
Ingredients
4 clams, 30g of beef, egg white 1EA, egg 1EA, 2
teaspoonful of minced Welsh onion, 1 teaspoonful of minced
garlic, 1/2 teaspoonful of salt, a little bit of pepper grounds
Recipe
❶ Mince beef neatly.
❷ Cut cleanly rinsed clam half, and mince it neatly
by taking out flesh attached to shell with knife.
❸ Put minced beef and clam flesh in the container,
and mix by seasoning with minced Welsh onion,
minced garlic, salt and pepper grounds.
❹ Since 8 shells can be contained in the container,
put seasoned substances tightly to a degree of
1/2EA per shell.
❺ As the material may grow sticky, apply egg white
evenly on top of clam flesh so that the shape may
not be deformed even after steaming.
❻ Pour 2 cups of water into My Caldron, and place
steaming plate.
[Multi Cook] in
❼ Put the prepared clam on the steaming plate.
button after
❽ Lock the lid, press MENU button, and after
selecting [Multi Cook]
steaming time to 35 minutes, press
Cooking] button.
❾ Divide fully boiled egg into white and yolk, and
after mincing the white neatly and crushing and
putting the yolk on the sieve, put the egg yolk
and white on the clam half each.

Steamed Dumpling
Ingredients
Dumplings 20EA
Recipe
❶ Pour two cups of water into the inner pot.
❷ Put steam pot on the inner caldron and put
dumplings on the steam plate.
❸ After locking the cover and choosing
Cook] in the menu, push
button after setting up the time of universal
steam for 25 minutes.
[Multi Cook] in the
after setting up the time
and setting all-purpose
[Pressure
[Multi
[Pressure Cooking]
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