CUSTOMER CARE LINE: USA/Canada 1-800-231-9786 Accessories/Parts (USA/Canada) 1-800-738-0245 For online customer service and to register your product, go to www.prodprotect.com/applica 3-year limited warranty Find additional healthy recipes at www.georgeforemancooking.
Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: ❑ Read all instructions. ❑ Do not touch hot surfaces. Use handles or knobs. ❑ To protect against electrical shock do not immerse cord, plugs or appliance in water or other liquid. ❑ Close supervision is necessary when any appliance is used by or near children. ❑ Unplug from outlet when not in use and before cleaning.
Product may vary slightly from what is illustrated. 1. Lid handle † 2. Tempered glass lid (Part # RC0010B-01) 3. Adjustable steam vent † 4. Steaming basket (Part # RC0010B-02) 5. Pan handles (both sides) 6. Cooking pan 7. Probe socket † 8. Intelli-Probe™ digital controls (Part # RC0010B-03) † 9. Rice measure (not shown) (Part # RC0010B-04) † 10.
How to Use This product is for household use only. GETTING STARTED • Remove all packing material and, if applicable, any stickers from the product; remove and save literature. • Please go to www.prodprotect.com/applica to register your warranty; for additional information go to www.georgeforemancooking.com. • Wash all removable parts and/or accessories as instructed in CARE AND CLEANING.
Important Tips: • Do not keep small amounts of rice on WARM for extended periods of time. • During cooking, a thin crust may develop on the rice at the bottom of the bowl. • Fluff the rice before serving. • Use the plastic serving scoop (rubber spatula or a wooden spoon) to stir and remove rice. Do not use metal utensils that can scratch the interior surface. rice cooking guide If desired, add seasoning and oil or butter with rice before adding water.
USING THE STEAMING BASKET 1. Make sure the probe is fitted correctly inside the probe socket. 2. Fill the cooking pan with at least 2 cups of water, broth or juice using a standard measuring cup. 3. Place vegetables or other food in the steaming basket and position the basket on top of the cooking pan. Season food with salt, pepper and desired seasonings. 4. Place the lid on the cooking pan. Note: Always keep the lid closed while cooking. 5. Plug unit into a standard electrical outlet.
PREPARING SOUPS & STEWS Note: Use only boneless meats and poultry that are cut into cubes no larger than 1½ inches. It is not necessary to brown the meats before cooking. As the soup or stew begins to cook, steam will come out of the vent in the lid. Important: Do not place the multicooker directly under your cabinets. Note: When cooking rice or pasta in the stew, allow for additional liquid in the recipe. Caution: To reduce the risk of electric shock, cook only in cooking pan provided.
Care and Cleaning This appliance contains no user-serviceable parts. Refer service to qualified service personnel. CLEANING 1. Unplug the cord and let multicooker cool completely. 2. Make sure the digital control probe is removed. 3. To wash the cooking pan, fill with warm, sudsy water; scrub as needed, rinse, then dry thoroughly. The lid and the accessories can be washed in the dishwasher, top-rack only. Important: Do not immerse the cooking pan in water.
Recipes FEIJOADA, BRAZILIAN PORK STEW 3 ounces pancetta, diced 1 lb. pork loin, cubed ½ lb. ham, cubed ½ lb. linguica, thickly sliced ½ lb. smoked pork sausage 1 large onion, chopped 4 large cloves garlic, chopped 1½ cups beef broth 1 can (14 ½ oz.) diced tomatoes 1 can (16 oz.) black beans, rinsed and drained 1 cup coarsely chopped green pepper 2 oz. rinsed dried beef, cut into 1-inch pieces ¼ cup chopped cilantro 1 bay leaf 1 tsp. dried oregano ½ tsp. seasoned pepper 2 tbsp.
BROWN RICE AND SQUASH BLEND 1 pkg. (8 oz.) mushrooms, sliced 2 tbsp. butter or margarine 1 large onion, chopped 3 large cloves garlic, minced 4 cups white wine and culinary broth 1½ cups brown rice blend (such as Lundberg) 1 medium butternut squash, peeled, seeded and cubed ½ cup dried cranberries 1 tsp. salt ½ tsp. coarse ground pepper Preheat multicooker at 350ºF. Brown mushrooms in butter in pan. Add onion and garlic and cook until onion is softened. Add broth and bring to boil.
CLASSIC CHICKEN STEW 1½ lb. boneless chicken cut into 1-inch cubes 2 cans (10¾ oz, each) condensed cream of chicken with herbs soup 1 cup water 4 medium carrots, cut in 1-inch pieces (about 1½ cups) 4 medium red skin potatoes, quartered 3 stalks celery, thickly sliced (about 1½ cups) 2 medium leeks, halved and sliced ½ tsp. coarsely ground black pepper 1½ cups frozen cut green beans Combine all ingredients, except frozen vegetables in removable pan in order listed.
NEED HELP? For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.
© 2010 Applica Consumer Products, Inc.
