162367 - Fondue, raclette and wok appliance PRINCESS - Free user manual and instructions

Frequently Asked Questions - 162367 PRINCESS

USER MANUAL 162367 PRINCESS

Classic Multi Wonder Chef Pro Article 162367

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Nederlands 1

English 9

Français 17

Deutsch 25

Espanol 33

Italiano 41

Svenska 49

Dansk 56

Norsk 63

Suomi 70

Portugues 77

EAAynikα 84

aiaai 93

Algemeen

The Princess Classic Multi Wonder Chef Pro 162367 is a large and extremely versatile saucepan suitable for cooking meat, fish, vegetables, potatoes, crêpes, etc. With its high rim the Classic Multi Wonder Chef Pro is ideally suited to the preparation of paella – and for use as a barbecue, gourmet set, or Japanese griddle (Teppan Yaki). Consequently you will find the appliance extremely useful, both in the kitchen and on the table! The Classic Multi Wonder Chef Pro is finished with a Dupont Silverstone non-stick coating – so food will never stick to the pan, making it extremely easy to clean. Moreover you will be able to cook healthy low-fat meals, since no butter or oil is required. The Classic Multi Wonder Chef Pro is equipped with an accurate adjustable thermostat (to 215^ ), an indicator light, and stay-cool handles. The appliance is supplied complete with two wooden spatulas.

Operation and controls

See Figure 1.

This appliance has the following features:

1 Glass lid
2 Pan
3 Handle
4 Temperature-indicator light
5 Thermostat plug
6 Power cord and plug

Before using for the first time

• Read the user's instructions carefully, and retain them for reference.

Always place the pan on a sturdy table or other stable surface.

• Never put the appliance on a (hot) hob.

• Never move the pan whilst it is still hot.

• Avoid the use of metal implements whenever possible; this will reduce the risk of damage to the non-stick coating. Use the wooden spatulas supplied with the appliance.

• Do not put the glass lid directly on a hot oven or gas hob, since it will lose its shatter resistance.

• Water may condense on the glass lid when it is first placed on the pan; however, you will be able to see through it again once the lid is hot.

• This pan is finished with a PTFE non-stick coating. On heating this coating to normal operating temperatures it 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. Consequently it is recommended that you avoid using this appliance in the immediate vicinity of birds.

1 Remove the packaging.
2 Clean the appliance. See 'Cleaning and maintenance'.

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. During use the temperature indicator light will illuminate and extinguish as the

thermostat maintains the appliance at the 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 thermostat plug (the central metal pin) becomes very hot.

Frying times and temperatures

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 6. This is because the actual temperature at a given setting depends on a wide range of factors, such as the ingredients in the pan and the use of oil/butter or water, etc. The indicative temperatures for each setting are given in the following table:

Thermostat setting oil & dry frying in water
1	110-125°C 60-75°C
2	130-145°C 100°C
3	160-170°C 100°C
4	180-190°C 100°C
5	200-210°C 100°C
6	220-250°C 100°C

Cooking tips

Small pieces of meat, fish, etc., will be done more rapidly, and will be cooked better than larger pieces.

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 spatula rather than pricking it with a fork.

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.

Frying/Grilling

Do not use more than a small quantity of oil or frying fat when frying or grilling food. Since the pan has a non-stick coating you can also decide to dispense with oil or fat altogether. The pan is not suitable for use as a deep fryer or an oil fondue.

Coating fish with breadcrumbs, crumbled rusks 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.

Stir-frying

Stir-fried dishes are prepared by continually stirring and turning until the ingredients are done. Only a little oil is required; the pan is set to a high temperature. Put the meat or fish in the pan, 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 cooking until the meat or fish is done.

Stir-frying is healthy since only a little oil is required, little or no salt needs to be added, and the vitamins are retained. Moreover the food is delicious since this method of preparation does full justice to the flavour of the ingredients - and the vegetables remain crisp.

Cooking

Food is cooked by heating it in boiling liquid until it is done. The Classic Multi Wonder Chef Pro is very suitable for cooking moderate quantities of pasta and

rice. The Classic Multi Wonder Chef Pro is, in particular, ideally suited to cooking spaghetti; the pan has a larger diameter than many other pans available, and you do not need to shorten the spaghetti.

The cooking times stated in the enclosed recipes serve only as guidelines. The actual cooking times depend on the quality of the meat and the freshness of the vegetables, etc., and will vary from dish to dish.

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 ingredients.

Obviously other liquids can also be used for poaching, such as milk and vinegar.

Stewing

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 Classic Multi Wonder Chef Pro offers you an opportunity to combine a wide variety of preparation 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.

Thawing

You can also use the Classic Multi Wonder Chef Pro to thaw food. Set the thermostat to position 1 and put the food to be thawed in the pan.

Maintenance and cleaning

• Never move the appliance whilst it is switched on or is still hot. Switch off the appliance, and wait until it has cooled down before you move it.
• 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.
• Do not use corrosive or scouring cleaning agents or scouring pads.

Clean the pan 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 pan, since this would damage the appliance and would be accompanied by a risk of splashes of hot water.
2 Remove any stubborn food residues by allowing them to soak in a little cooking oil (leave to soak for about 5 minutes). Alternatively, you can pour a shallow layer of water in the pan and then bring the water to the boil; this will loosen any stubborn food residues.
3 Clean the pan and the glass lid with hot washing-up solution. Always keep the appliance's electrical components dry! Make sure that no food residues accumulate around the edges. The pan can also be cleaned in a dishwasher.
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!

Safety

General information

• Please read these instructions carefully, and retain them for future reference.
• Use this appliance only in accordance with the instructions.
• This appliance is intended solely for domestic use.
• Keep the appliance out of the reach of children, and of persons who may not be able to operate it safely.
• Have the appliance repaired only by a qualified electrician. Never try to repair the appliance yourself.

Electricity and heat

• Always use the original power cord and thermostat plug supplied with the pan.
• Verify that the mains voltage is the same as that indicated on the type plate on the appliance before use.
• Plug the appliance into an earthed wall socket.
• Always remove the plug from the wall socket when the appliance is not in use.
• Always remove the plug from the wall socket by pulling on the plug, not the power cord.
• Do not use the appliance if the power cord or the appliance is damaged. For

your safety return the appliance to our service department. A damaged power cord can be replaced solely by our service department, who have the special tools required for the repair.

• Make sure that the appliance and the power cord do not come in contact with sources of heat, such as a hot hob or naked flame.
• Make sure that the appliance, the power cord and plug do not come into contact with water.
• 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 contact with flammable materials. The appliance must not be covered.

During use

• Never use the appliance outdoors.
• Never use the pan on a hob or cooker, or in an oven.
• Place the appliance on a flat, stable, heat-resistant and splash-proof surface where it cannot fall.
• Never allow the power cord to hang over the edge of the draining board, worktop or table.
• Make sure that your hands are dry when you touch the appliance, the power cord or the plug.
• Never use the appliance in humid rooms.
• Switch off the appliance and remove the plug from the wall socket in the event of a malfunction during use, and before cleaning the appliance, fitting or removing an accessory, or storing the appliance after use.

• Make sure that there is enough ventilation during the use of the appliance.

• Never leave the appliance unattended when in use.

• Never move the appliance when it is switched on or is still hot. Switch off the appliance, and wait until it has cooled down before you move it.
  Take care when using the appliance. The appliance becomes very hot, and can cause burns if touched.
• Watch out for steam and splashes when putting food in the hot pan.
• Use oven gloves if you need to touch the pan during or after use.
• 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 contact with flammable materials. The appliance must not be covered.
• Make sure that small children cannot reach the appliance. The appliance and its parts can become hot whilst the appliance is in use.
• Do not pick up the appliance if it falls into water. Remove the plug from the wall socket immediately. Do not use the appliance any more.
• Clean the appliance thoroughly after use (see the 'Cleaning and maintenance' Section).

U.K. WIRING INSTRUCTIONS

The wires in the mains lead are coloured in accordance with the following code:

As the colours of the wire in the mains lead of this appliance may not correspond with the colour markings identifying the terminals on your plug, proceed as follows:

• The wire which is coloured BLUE must be connected to the terminal which is marked with the letter N or coloured black.
• The wire which is coloured BROWN must be connected to the terminal which is marked with the letter L or coloured red.
• The wire which is coloured GREEN/YELLOW must be connected to the terminal which is marked with the letter E or (earth symbol) and is coloured GREEN or GREEN/YELLOW

WARNING: THIS APPLIANCE MUST BE EARTHED

The Environment

Dispose of packaging material, such as plastic and boxes, in the appropriate waste containers.

You should ensure for the reuse of the appliance if you wish to dispose of it whilst it is still in good working order or needs only a minor repair.

When the appliance reaches the end of its useful life it must be disposed of in a responsible manner, thereby ensuring for the reuse of (parts of) the appliance. Do not dispose of the appliance with unsorted refuse; hand it in at the store, or take it to a recognized collection point. Contact your municipality for information about the reception and collection systems in your area.

Recipes

PAELLA RECIPE

Ingredients for 5 servings: 1 tablespoon olive oil, 200 gram chicken breast, 100 gram pork ribs, 1 small onion chopped very finely, 1 clove of garlic, 200 gram fresh squid, 1 teaspoon of paprika powder, 1 ripe pureed tomato, 400 gram rice, 1 teaspoon of saffron powder, 1.1 litre fish or chicken bouillon, salt and, if so required, a few shrimps or pieces of lobster.

Preparation:

1 Switch on the Classic Multi Wonder Chef Pro (position 1), and fry the shrimps or lobster in olive oil.
2 Remove the shrimps or lobster from the pan and fry the squid until it is done. Remove the squid from the pan.
3 Fry the chicken breast and pork ribs until they are done, and remove from the pan. Fry the onion until it turns brown, and mix in the tomato puree.
4 Boil the water for the bouillon in a separate sauce pan (you can use fresh bouillon or a cube). Add the saffron powder and the paprika powder.
5 Pour the rice into the Classic Multi Wonder Chef Pro, and add the tomato and onion. Allow to brown slightly.
6 Add all ingredients, adding the bouillon last. Allow to cook for about 18 minutes, until all the bouillon has been absorbed.

SALMON WITH SHRIMPS AND ASPARAGUS

Ingredients for 4 servings: 4 salmon steaks, 120 gram, 0.8 litre fish bouillon, 1 small can of bamboo shoots, 200 gram large cooked shrimps, 100 gram green asparagus (small), 1 small clove of garlic, 1 small chilli, 1 tablespoon of chopped coriander, pepper and salt.

Preparation:

1 Sprinkle the salmon with pepper and salt. Switch on the Classic Multi Wonder Chef Pro (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.

MARINATED KING PRAWNS IN VEGETABLE

Ingredients for 4 servings: 12 king prawns.
Marinade: 0.5 litre oil, 5 cloves of garlic, 1 sprig of dill, 0.8 litre fish bouillon, 100 gram spinach, 100 gram spring onions, pepper and salt.

Preparation:

1 Halve the cloves of garlic for the marinade. Switch on the Classic Multi Wonder Chef Pro (position 1), and slowly warm the oil with the garlic. Chop the dill finely. Switch off the pan, and stir in the dill. Allow the oil to cool. Add the king prawns. Allow the king prawns to marinate for 24 hours.
2 Switch on the pan again, and set the thermostat to position
3 Halve the king prawns, and cook them; turn them whilst cooking. 3. Set the thermostat back to position 1 and add the fish bouillon. Bring to the boil. Clean the spring onions, and cut into approximately 8cm lengths. Poach the spinach and the spring onions in the bouillon. If so required, add pepper and salt to taste.

SHRIMPS WITH PIQUANT SWEET VEGETABLE SAUCE

Ingredients for 4 servings: 12 large shrimps, 2 tablespoons sesame oil, 0.8 litres fish bouillon, 1 shallot, 1 ginger corm, 200 gram spring onions, 100 gram bamboo shoots, 1 dl hot sweet chilli sauce, 200 gram Sugar Caps, pepper and salt.

Preparation:

1 Switch on the Classic Multi Wonder Chef Pro (position 4) and grease with a little sesame oil. Fry the cleaned shrimps.
2 Turn the thermostat to position 1 and add the fish bouillon. Chop the shallot and ginger corm finely. Clean the spring onions, and cut the white part into approximately 8 cm lengths. Repeat with the bamboo shoots. Add to the fish bouillon, and stir in the hot chilli sauce. Bring to the boil. Add the Sugar Caps.

FILET MIGNON

Ingredients for 4 servings: 8 filesmignon, 80 gram, 8 rashers of lean bacon, 8 cocktail sticks, freshly-ground pepper, 0.8 litre chicken bouillon, 1 chopped onion, 1 tablespoon tomato ketchup, 1 tablespoon tomato puree, 1 teaspoon hot sweet chilli, 100 gram maize, and 100 gram red kidney beans.

Preparation:

1 Switch on the Classic Multi Wonder Chef Pro (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 the kidney beans.

5 Remove the filet mignon from the pan, and serve with a spoonful of the vegetables.

CHINESE Noodles

Ingredients for 4 servings: 200 gram noodles, 0.8 litre chicken bouillon, 1/4 Chinese cabbage, 1/4 bunch of fresh coriander, pepper and salt.

Preparation:

1 Pour the chicken bouillon into the pan, and switch on the Classic Multi Wonder Chef Pro. 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.

SPICY DRUMSTICKS

Ingredients for 4 servings: 8 drumsticks.
Marinade: 2 dl olive oil, 4 halved cloves of garlic, 2 tablespoons lemon juice, 2 dl cognac, 1 small sprig of thyme, 1 small sprig of rosemary, 2 leaves of fresh sage, 2 leaves of fresh laurel, pepper and salt. 100 gram black olives and 100 gram green olives.

Preparation:

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 Classic Multi Wonder Chef Pro.
3 Switch on the Classic Multi Wonder Chef Pro (position 4), and fry the drumsticks for about 20 minutes until they are done.
4 Remove the drumsticks from the pan 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.

MARINATED VEAL ESCALOPE

Ingredients for 4 servings: 500 gram veal escalope. Marinade: 2 tablespoons of soy sauce, 2 tablespoons dry sherry, 1 tablespoon of brown sugar, 1 small ginger corm, 1 teaspoon of sesame oil, 1 teaspoon vinegar, and black pepper.

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 Classic Multi Wonder Chef Pro (position 2).
5 Remove the meat from the marinade, and fry for about 10 minutes until done. Serve the veal escalope with Chinese noodles.

Généralités

REJER MED PIKANT SØD GRØNSAGSSAUCE

Ingredienser til 4 personer: 12 store rejer, 2 spiseskeer sesamolie, 0,8 liter fiskebouillon, 1 chalottelog, 1 skive ingefaer, 200 gram forarslg, 100 gram bambusskud, 1 dl sod chilisauce (sterk), 200 gram Suger Snaps, salt og peber.

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