5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:46 Page c2 CLASSIC 2.0l/CLASSIC 3.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:46 Page c4 CLASSIC 2.0l/CLASSIC 3.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:46 Page 18 Features 1 Lid handle with spoon holder a b c d 2 Lid 3 Glass viewing window 4 Steam accessories (depending on model) a Steam plate (model 2.0l) b Steam bowl (model 3.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 19 ENGLISH Wiring instructions or green Blue or black N Brown or red L Fit 13 amp fuse Use cable gripper ▲ Green and E yellow FOR UK ONLY WARNING: THIS APPLIANCE MUST BE EARTHED.
061478 CA CLASSIC F-A(UK)H-I-A Model 2.0l 24/04/02 15:47 Page 20 Model 3.2l P REPARATION 1.2 1.8 10 Before using for the first time 1.4 8 Read the instructions and follow them carefully. 1.0 6 6 0.8 4 0.4 Unpack the appliance • Take the rice cooker out of its packaging and unpack all the attachments. • Remove the lid. 2 4 0.6 1 2 Measuring the ingredients - Maximum capacity of the bowl White Rice Cup 300 g 2 Level of water 2 600 g 4 4 4-8 900 g 6 6 6 - 12 Pers.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 21 ENGLISH C OOKING Keep warm ▲ Cook Starting the cooking • Press downwards on the control switch, the red cooking indicator alluminates showing that cooking has begun - Fig. 7 Warning: if the bowl has not been placed in the appliance, cooking cannot begin. • When cooking rice or steaming, the Automatic Rice Cooker will automatically determine the exact cooking time, depending on the quantity of water and the ingredients placed in the bowl.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 C LEANING ▲ ▲ 10 ▲ 11 12 ▲ Keep warm Cook 13 Page 22 AND MAINTENANCE The condensation collector should be emptied and cleaned after each use - Fig. 10 Cleaning the bowl, the lid and the steam accessories - Fig. 11 • Use hot water, washing up liquid and a sponge to clean the bowl and the lid. Scouring powders and metal sponges are not recommended. • If food has stuck to the bottom, allow the bowl to soak for a while before washing it.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 23 ENGLISH After sales services (For UK only) In the unlikely event your appliance should fail within the first 28 days from the date of purchase, your retailer is authorised to exchange it. After 29 days from the date of purchase, for repairs and spares telephone your nearest TEFAL Service Centre on 0845 725 8588, calls charged at local rates.
5061478 CA CLASSIC F-A(UK)H-I-A TABLE 24/04/02 15:47 Page 24 OF CORRESPONDING MEASURES TO THE CUP Measuring cup Liquid Rice Full 165 ml 150 g 3/4 125 ml 115 g 1/2 90 ml 80 g 1/4 45 ml 35 g English HOW 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. For example, you could choose to cook the rice at the bottom and the fish at the top.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 COOKING Type of rice Page 25 VARIOUS TYPES OF RICE Cup of rice Weigh of rice Volume of water Level in the bowl White rice (Surinam, Basmati, Thai…) 4 600 g 800 ml 4 Round white rice (often a sticky rice) 4 600 g 800 ml 4 Whole rice 4 600 g 900 ml 4.5 Wild rice 4 400 g 600 ml 3.5 600 g 800 ml 4 Pre-cooked risotto 4 Wash the rice before cooking except for pre-cooked risotto.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 26 PILAU RICE Preparation: 10 mins Cooking time: (for 4) 3.2 L 16 mins 2L 22 mins 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. Season with salt. Stir well, Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 27 PORTUGUESE RICE Preparation: 15 mins Cooking time: (for 4) 3.2 L 16 mins 2L 22 mins 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. Rinse the rice under running water. Peel the tomatoes and remove the seeds. Cut the red peppers into small pieces. Place the olive oil, chopped onion and rice in the bowl. Stir well. Add the tomatoes and peppers.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 28 PARISIAN POTATOES Preparation: 5 mins (for 4) 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. Average energy value for 1 serving: 250 kcal.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 29 MACARONI AND HAM PANCAKES Preparation: 10 mins Cooking time: 3.2 L 14 mins (for 4) 2L 17 mins 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. Mix. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 14 mins 2 L 17 mins cooking.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 30 SCALLOPS EN PAPILLOTE (for 4) Cooking time: 15 mins Preparation: 10 mins Ingredients 3.2 L : 12 scallops, 2 shallots, 50 g butter, salt, pepper, 4 squares of tinfoil, 150 ml water. Ingredients 2 L : 6 scallops, 1 shallots, 25 g butter, salt, pepper, 2 squares of tinfoil, 100 ml water. Wash the scallops. Chop the shallots. Place 3 scallops on each square of tinfoil with a pinch of chopped shallots and a knob of butter. Season. Close the papillotes.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 31 STEAMED ASPARAGUS Preparation: 15 mins Ingredients Ingredients 3.2 L 2L 3.2 L Cooking time: 3.2 L (for 4) 20 mins 2L (for 2) 25 mins 2L : 1 kg asparagus, 250 ml water. : 750 g asparagus, 200 ml water. Peel the asparagus and wash well Put the water and steam bowl in the bowl. Place the asparagus in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 20 mins 2 L 25 mins cooking.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 32 LEMON CREAM (for 4) Cooking time: 25 mins Preparation: 20 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. Pour the cream into 4 dishes. Cover with paper film. Place the 250 ml water in the bowl with the steam bowl. Place the dishes in the steam bowl. Close the lid and switch on.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:47 Page 33 PEARS WITH CHOCOLATE SAUCE Preparation: 10 mins Cooking time: 3.2 L 20 mins (for 4) 2L 25 mins 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. Mix. Keep warm. Place the water in the bowl with the steam bowl. Place the pears in the steam bowl and sprinkle with cinnamon.
5061478 CA CLASSIC F-A(UK)H-I-A 24/04/02 15:46 Page c1 S.A. SEB SELONGEY CEDEX • RC. DIJON B 302 412 226 • REF.
