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RECIPE BOOK
12IN1 MULTICOOKER
EN 02
NL
13
BG
24
CS
35
HU
46
RO
57
HR
68
SL
79
SK
90
PL
101
TR
112
EN
Sesame pork salad 4
Oatmeal with raspberries and bananas 4
Borscht with veal and prunes 5
Spanish sausage and bean soup 5
Pea soup with bacon 5
Fried potatoes with mushrooms and onion 6
Sautéed vegetables 6
Scalloped potatoes with a cheesy crust 6
Home-style ratatouille 7
Cheesy cauliower curry casserole 7
Lamb pilaf 7
Home-style roast 8
Risotto with forest mushrooms 8
Meaty stewed cabbage 8
Stued cabbage rolls 9
Chicken chakhokhbili 9
Baked chicken ragout with aubergine,
tomato and courgette 9
Meatballs in tomato sauce 10
Steamed vegetable medley with citrus dressing 10
Steamed salmon with pink glaze 10
Fish with Herbes de Provence and rice 11
Apple charlotte 11
Classic yogurt 11
Yogurt with jam 12
Delicate cheesecake 12
Non-alcoholic sbiten 12
Table of temperature modes and cooking times
*
*
Cooking time may be aected by altitude, food temperature, and other factors outside of the manufacturers control. As needed, you can always increase the
cooking time for your food. If the amount of ingredients is increased/decreased, the cooking time must be adjusted up or down as appropriate.
MODE
COOKING TIME
TEMPERATURE
LID POSITION
DURING COOKING
Default
Duration
(minutes)
Step
(minutes)
Closed lid Open lid
RICE/CEREAL
determined automatically
PILAF/RISOTTO
determined automatically
REHEAT
25 minutes 8 min - 45 min 1 minute 100°C
MILK PORRIDGE
10 minutes 5 min - 90 min 1 minute 100°C
STEW
60 minutes 20 min - 9 h 1 minute, after 90 minutes - 1 h 100°C
STEAM/SOUP
30 minutes 15 min - 2 h 1 minute, after 90 minutes - 1 h 100°C
YOGURT
**
8 hours 6 h - 12 h 1 hour 42°C
BAKING
35 minutes 20 min - 4 h 1 minute, after 90 minutes - 1 h 135°C
FRY
15 minutes 5 min - 60 min 1 minute 160°C
KEEP WARM
up to 24 hours 75°C
**
Use for making yoghurts in oven-proof glass containers.
1 Cut the pork into strips. Slice the button mushrooms and tomatoes. Chop
the oyster mushrooms.
2 Rub the pork with salt and pepper.
3 Pour the sunower oil into the multi-cooker and turn on FRY mode. Then
roll the strips of pork in sesame seeds and place them in the multi-cooker
along with the button mushrooms, oyster mushrooms, and minced garlic.
Open lid, stir, and sauté for 20 minutes.
4 In a separate bowl, mix with the sliced tomatoes, balsamic vinegar, sugar,
and dried basil.
5 Place the lettuce leaf on a salad plate and spread the prepared dish on top.
1 Add the oats, milk, salt, and sugar to the multi-cooker. Stir.
2 Turn on MILK PORRIDGE mode for 10 minutes.
3 When it is done, add the butter, sliced banana, and raspberries. Stir.
• 2 tomatoes
• 1 leaf of lettuce (any kind)
• 200 g button mushrooms
• 100 g oyster mushrooms
• 300 g pork
• 30 g sesame seeds
• 2 tbsp. sunflower oil
• 2 cloves of garlic
• 3 tbsp. balsamic vinegar
• 1 tsp. sugar
• Salt
• Ground black pepper
• Dried basil
• 150 g rolled oats
• 600 ml milk
• 15 g butter
• 1 banana
• Salt, to taste
• Sugar, to taste
• 1 handful of raspberries
X 4 20 min15 min
X 4 10 min5 min
• 500 g veal
• 2-3 medium potatoes
• 200 g green cabbage
• 2 L water
• Several prunes
• 6 cloves of garlic
• 1 onion
• 1 carrot
• 1 beet
• 1/2 red bell pepper
• 1 tbsp. tomato puree
• 3 tbsp. vegetable oil
• 1.5 tsp. granulated sugar
• 3 tbsp. vinegar (or lemon juice)
• 1 bay leaf
• Salt, to taste
• 2-3 black peppercorns
• 200 g smoked pork brisket
• 150 g bacon
• 3 medium potatoes
• 1/2 c. peas
• 1 onion
• 1 carrot
• 1 bunch of herbs
• 2 L broth or boiling water
• Black pepper, to taste
• 200 g small andouille sausages
or any hot dried Polish sausage
• 2 L chicken broth
• White beans (canned) – (225 g)
• 1 bay leaf
• 1 pinch of saffron
• 1 small onion
• 4 cloves of garlic
• 1 red bell pepper
• 1 tbsp. sweet paprika
• 200 g Swiss chard (or spinach)
• 100 g tomatoes in their
own juice
• 1 chili pepper
EN
X 4 70 min15 min
X 4 60 min10 min
X 4 70 min10 min
1 Coarsely grate the carrot and beet. Julienne the onion and bell pepper. Slice the veal into cubes. Chop
the potatoes and cabbage into strips. Mince the garlic and set it aside. Soak the prunes for half an
hour. Mince and set aside.
2 Add the vegetable oil, onion, carrot, veal, beet, tomato puree, bell pepper, vinegar, sugar, salt, and
pepper to the multi-cooker. Stir and turn on FRY mode for 10 minutes.
3 Add the cabbage and potatoes, ll with water to the MAX line, and turn on STEAM/SOUP mode for
60 minutes.
4 When it is done, add the minced garlic, prunes, bay leaf, and dried basil.
1 Soak the peas overnight.
2 Cut the bacon and pork brisket into slices. Cube the onion, carrot, and potatoes.
3 Add the bacon, brisket, onion, and carrot to the multi-cooker. Turn on FRY mode for 10 minutes.
4 Pour in the broth (or boiling water). Add the peas and potatoes. Turn on STEAM/SOUP mode for
60 minutes.
5 When it is done, add pepper to taste and the chopped herbs.
1 Finely slice the bell pepper and onion. Mince the garlic, beans, tomatoes in their own juice, and chili
pepper. Slice the sausages.
2 Put all of the ingredients and spices (except the chard or
spinach) into the multi-cooker. Turn on STEAM/SOUP mode
for 60 minutes.
3 When it is done, add the chard or spinach to the hot soup.
TIP
You can substitute water for
the broth.
4 / 5
• 4 large potatoes
• 1 onion
• 300 g mushrooms (any kind)
• 4 tbsp. vegetable oil
• Chili pepper, to taste
• Garlic, to taste
• Salt, to taste
• 100 g leek (white part)
• 1 tbsp. butter
• 50 g Parmesan cheese
• 50 g Gruyere, Edam, or Swiss cheese
• 1 clove of garlic
• 200 ml cream (33 % milk fat)
• 7-8 medium potatoes
• 1/4 tsp. nutmeg
• Salt, to taste
• Black pepper, to taste
• 2 sprigs of thyme
X 4 20 min10 min
X 4 20 min10 min
X 4 40 min20 min
1 Clean the potatoes and cut into strips. Cut the mushrooms into thin segments. Cut the onion into semi-circles.
Mince the garlic.
2 Pour the vegetable oil into the multi-cooker. Add the potatoes, mushrooms, onion, garlic, salt and chili pepper.
3 Turn on FRY mode for 20 minutes.
4 Stir when it is done.
1 Grease the inside of the multi-cooker with the butter.
2 Cut the potatoes into thin slices. Cut the white part of the leek into thin strips. Grate the cheese. Arrange the
potato slices in layers in the multi-cooker together with the other ingredients. Pour in the cream. Set aside for
10 minutes to soak.
3 Turn on BAKING mode for 40 minutes.
1 Cut the aubergine into semicircles 1.5 cm thick. Grate the carrot. Cut the onion and garlic. Thinly
slice the sweet pepper and tomatoes. Julienne the chili pepper and coriander.
2 Put everything into the pot and stir.
3 Close the lid.
4 Turn on STEW mode for 20 minutes.
• 1 kg aubergine
• 500 g sweet pepper
• 300 g tomatoes
• 20 g tomato paste
• 250 g carrot
• 250 g onion
• 3 tbsp. vegetable oil
• 40 g garlic
• Coriander and rosemary,
to taste
• Salt, spices
• 2 bell peppers
• 2 courgettes
• 1 onion
• 3 cloves of garlic
• 2 aubergines
• 3 tomatoes
• 2 tbsp. vegetable oil
• 1 sprig of thyme
• 1 sprig of basil
• Salt, to taste
• Black pepper, to taste
• 250 g lamb with bone (or a fillet)
• 250 g rice for pilaf
• 5 tbsp. vegetable oil
• 250 g carrot
• 2-3 onions
• 50 g raisins
• 2 heads of garlic
• 250 ml water
• 50 g pilaf seasoning
• 1 tbsp. cumin
• 100 g chickpeas
• Salt, to taste
• Pepper, to taste
• 500 g cauliflower
• 250 g mozzarella cheese
(drained)
• 100 ml dry white wine
• 1/4 tsp. curry
• Salt, to taste
• Black pepper, to taste
• 1 tbsp. olive oil
EN
X 4 60 min15 min
X 4 45 min10 min
X 4 50 min10 min
1 Cut the bell pepper, courgette, onion, aubergine, and
tomatoes into small cubes. Mince the garlic.
2 Pour the vegetable oil into the multi-cooker. Add the
vegetables and spices. Turn on STEW mode for 60 minutes.
1 Soak the chickpeas overnight. Soak the raisins and rice for half an hour beforehand.
2 Cut the carrot into strips, cut the onion into semicircles, and cut the lamb into pieces.
3 Pour the vegetable oil into the multi-cooker. Add the onion, carrot, and meat. Turn on FRY mode for
10 minutes.
4 When it is done, add the remaining ingredients. Pour in the water. Turn on PILAF/RISOTTO mode.
1 Pour the olive oil into the multi-cooker. Add all of the remaining ingredients (+125 g of cheese cut
into strips). Stir.
2 Turn on BAKING mode for 45 minutes.
3 Serve after nely slicing and arranging the remaining mozzarella cheese on top.
TIP
If you prefer crisper vegetables,
you can reduce the cooking
time to 40 minutes.
6 / 7
• 200 g pork
• 200 g beef
• 10 medium potatoes
• 3 tbsp. vegetable oil
• 2 red bell peppers
• 1 onion
• 1 carrot
• 1 tomato
• 2 cloves of garlic
• Salt, to taste
• Pepper, to taste
• 1 tsp. sweet paprika
• 400 g smoked sausage
• 800 g winter cabbage
• 200 g button mushrooms
• 600 g tomatoes
• 200 g onion
• 4 tbsp. vegetable oil
• 100 ml water
• 60 g carrot
• 1 bunch of dill
• 1 tsp. sweet paprika
• Salt and pepper, to taste
• 300 g fresh (or frozen) forest
mushrooms
• 300 g rice for risotto
• 1 l vegetable broth
• 1 onion
• 1 clove of garlic
• 70 ml dry white wine (optional)
• 50 g hard cheese, such as Parmesan
• 50 g butter
• 2 tbsp. vegetable oil
• 2 sprigs of thyme
• Salt, to taste
Freshly ground black pepper, to taste
X 4 60 min10 min
X 4 50 min10 min
X 4 50 min20 min
1 Cube the beef, pork, potatoes, red pepper, tomato, and onion. Mince the garlic.
2 Put them into the multi-cooker. Add the salt, pepper, paprika, and oil. Stir.
3 Turn on STEW mode for 60 minutes.
1 Cut the sausages into large pieces. Cut the cabbage into ne strips. Quarter the mushrooms. Cut the onion
and tomato into semicircles. Julienne the carrot.
2 Pour the oil into the multi-cooker. Add the sausages, onion, and carrot. Turn on FRY mode for 10 minutes.
3 Add all of the remaining ingredients (except the herbs) and turn on RICE/CEREAL mode.
4 Serve with chopped herbs.
1
Cut the mushrooms and onion into small cubes. Mince the garlic.
2 Pour the olive oil into the multi-cooker. Add the onion, garlic, and rice. Turn on FRY mode for
10 minutes. Pour in the wine and wait for it to evaporate. Add the mushrooms and broth.
3 Turn on PILAF/RISOTTO mode.
4 When it is done, add the butter, and salt and pepper
(to taste) to the risotto.
5
Sprinkle with Parmesan cheese and garnish with thyme
to serve.
TIP
We recommend using a round-
grain rice, such as Arborio or
Carnaroli, for risotto.
• 500 g ground meat
• 100 g rice
• 400 ml water
• 2 onions
• Pepper, to taste
• Salt, to taste
• 1 white cabbage
(that will fit in the multi-cooker)
• 100 g sour cream
• 1 bunch of herbs
• 1 tbsp. vegetable oil
• 5 tbsp. vegetable oil
• 4 chicken breasts
• 3 onions
• Salt, to taste
• Pepper, to taste
• 4 cloves of garlic
• 2 aubergines
• 2 zucchinis
• 100 ml white wine
• 6 tomatoes
• 1 sprig of thyme
• 1 chicken
• 4-6 onions
• 2 bell peppers
• 6-8 small tomatoes
• 1 bunch of basil
• 1 bunch of coriander
• 1/4 tsp. ground hot red pepper
• 2 tsp. ground red paprika
• 3 cloves of garlic
• Salt, to taste
• 3 tbsp. vegetable oil
EN
X 4 60 min25 min
X 4 60 min20 min
X 4 45 min15 min
1 Cook the rice on RICE/CEREAL mode according to the instructions.
2 Cut the core out of the head of cabbage. Put the cabbage into the pot and pour in 2 cups of water.
Cook on STEAM/SOUP mode for 10 minutes. Then cool it o in cold water. Separate the leaves.
3 Cut the onion into small cubes. Combine the ground meat with the onion and rice. Add salt and
pepper to taste.
4 Wrap the meat mixture in the cabbage leaves. Place them in
steamer basket. Fill the main pot with water to the 2-cup line
and turn on STEAM/SOUP mode for 50 minutes.
5 Serve with chopped herbs and sour cream.
1 Cube the chicken, tomatoes, aubergine and courgette. Mince the garlic and onion.
2 Pour the oil into the multi-cooker. Add the chicken, tomatoes, aubergine, courgette, garlic and onion.
Add the thyme, salt, pepper and wine.
3 Turn on BAKING mode for 45 minutes.
1 Cut the chicken into large pieces. Cut the onion, tomatoes and bell pepper into semicircles. Rub the
chicken with the hot red pepper, paprika and salt.
2 Pour the vegetable oil into the multi-cooker. Arrange the chicken, onion, tomatoes and bell pepper
in layers on the bottom.
3 Turn on STEW mode for 60 minutes.
4 When it is done, add minced garlic and herbs to the dish.
TIP
You can substitute minced
vegetables for the ground meat.
8 / 9
• 500 g ground meat (pork, beef)
• 100 g Gouda cheese
• 1 onion
• 150 g tomato paste
• 50 g sour cream
• 100 g white bread
• 1 c. water
• 1 tbsp. flour
• 1 tbsp. vegetable oil
• 50 ml milk
• Salt, to taste
• Black pepper, to taste
• 1 tsp. sugar
• 500 g salmon fillet
• 200 ml water
• Salt, to taste
• Pepper, to taste
• 1 lemon
• 1 leaf of lettuce (for garnish)
For the glaze:
• 1 clove of garlic
• 1 tbsp. apricot jam
• 1 tsp. soy sauce
• 1 tsp. hoisin sauce
• 50 ml ketchup
• 8 stalks of asparagus
• 3 medium potatoes
• 100 g celery root
• 1 medium carrot
• 100 g fresh green peas
• 100 g broccoli
• 1 orange
• 1 lemon
• 3 tbsp. olive oil
• 1 tbsp. soy sauce
• 1/2 tsp. sugar
• 1 chili pepper
• Salt, to taste
X 4 45 min20 min
X 4 20 min10 min
X 4 30 min10 min
1 Add the Gouda cheese, nely cubed onion, minced garlic, bread soaked in milk, salt and pepper to the ground
meat.
2 Form the mixture into balls and roll them in the our.
3 Pour the oil into the multi-cooker. Arrange the meatballs in the pot
and turn on FRY mode for 10 minutes.
4 Dilute the tomato paste with the water. Add the sour cream. Add the
resulting paste to the multi-cooker. Stir and turn on STEW mode for
30 minutes.
1 Cut the salmon into steaks. Add lemon juice and rub with salt and pepper, to taste. Place in the multi-cooker’s
steamer basket.
2 Pour water in the bottom bowl up to the 2-cup line.
3 Turn on STEAM/SOUP mode for 30 minutes.
4 Make the glaze: mix the apricot jam, soy sauce, hoisin sauce, ketchup
and minced garlic.
5 Remove the salmon and cover with the glaze.
6 Place on a plate on top of the leaf of lettuce.
1 Slice the carrot into round pieces. Cut the asparagus in half. Cut the celery root into strips and the
potato into wedges. Separate the broccoli into owerets.
2 Place the cut vegetables into the steamer basket together with the peas. Put the steamer into the
multi-cooker. Pour water in up to the 2-cup line and turn on STEAM/SOUP mode for 20 minutes.
3 Combine the juice from the orange and the lemon. Add the soy sauce, olive oil, sugar, minced chili
pepper and salt.
4 Transfer the vegetables from the steamer basket to a plate. Pour the citrus dressing over the top.
TIP
You can garnish this dish with
mashed potatoes or steamed
vegetables.
TIP
You can substitute teriyaki
sauce for the hoisin sauce.
• 300 g rice
• 600 ml water
• 4 100 g salmon steaks
• 2 tsp. olive oil
• Sea salt, to taste
• Ground black pepper, to taste
• 1 pinch of Herbes de Provence
• 2 tbsp. lemon juice
• 1 bunch of herbs
• 1 bell pepper (for garnish)
• 1 l milk (3.2 % milk fat)
• 100 g plain natural yoghurt
• 200 g flour
• 150 g sugar
• 5 eggs
• 500 g apple
• 1 tsp. baking powder
• 20 g butter (to grease the pan)
EN
X 4 40 min15 min
X 4 50 min10 min
X 6 8 hours5 min
1 Put the rice into the multi-cooker. Add the water.
2 Rub the salmon with a mixture of the salt, pepper and Herbes de Provence. Add lemon juice to taste.
Place in the steamer basket. Put the steamer basket into the multi-cooker.
3 Turn on RICE/CEREAL mode.
4 Place on a plate and garnish with the herbs and bell pepper.
1 Stir the milk and yogurt together until smooth. Distribute
among small glass cups.
2 Turn on YOGURT mode for 8 hours.
3 When it is done, cool the yogurt in the refrigerator for at least
4 hours.
Use for making yoghurts in oven-proof glass containers.
1 Beat the eggs and sugar until smooth. Add the our and baking powder and stir until the mixture
has a uniform consistency.
2 Slice the apples into wedges and spray with lemon juice (if desired).
3 Rub the bottom and sides of the multi-cooker with the butter.
4 Arrange the apples in the multi-cooker. Pour the batter over the top.
5 Turn on BAKING mode for 50 minutes.
TIP
There is no need to boil the
milk in advance if you are using
ultra-pasteurised milk. If you are
using whole or pasteurised milk,
it must be boiled rst and then
cooled to room temperature.
You can use freeze-dried starter
culture.
10 / 11
• 1 l milk (3.2 % milk fat)
• 100 g plain natural yoghurt
• 80 g apricot jam
• 150 g sugar
• 150 g honey
• 2 bay leaves
• 5 g cloves
• 5 g cinnamon
• 5 g ginger
• 5 g cardamom
• 1 l water
• 200 g cookies
(oatmeal cookies are okay)
• 75 g butter (at room
temperature)
• 750 g cream cheese
• 3 eggs
• 220 g sugar
• 180 g sour cream
• 2 tbsp. finely-grated lemon zest
• 60 ml lemon juice
X 8 8 hours5 min
X 4 1 hour20 min
X 10 55 min5 min
1 Stir the milk and Yogurt together until smooth. Place jam in each cup
and then add the milk mixture.
2 Turn on YOGURT mode for 8 hours.
3 When it is done, cool the yogurt in the refrigerator for at least 4 hours.
Use for making yoghurts in oven-proof glass containers.
1 Pour the 1L water into the multi-cooker. Turn on FRY mode for 5 minutes.
2 Dissolve the honey and sugar in the boiling water. Add the bay leaf and spices and turn on STEAM/SOUP for
20 minutes with the lid closed.
3 When it is done, steep for another 30 minutes with the lid closed.
4 Strain through cheesecloth or a ne sieve. Serve hot. You can garnish with cinnamon sticks.
1 Crush the oatmeal cookies and mix with the softened butter until well combined. Gradually add
120g sugar while continuing to stir.
2 Put the mixture into the multi-cooker. Press it into a uniform layer along the bottom of the multi-
cooker up to line 4.
3 Make the lling by combining the lemon zest, cream cheese and 100 g sugar. Pour the lling onto
the crust.
4 Turn on STEW mode for 1 hour.
5 When it is done, cool the cheesecake in the refrigerator for 2 hours.
TIP
Instead of apricot jam, you can
use any other avour.
NL
Salade met sesam en varkensvlees 15
Havermout met frambozen
en bananen 15
Borscht met kalfsvlees en pruimen 16
Bonensoep met chorizo 16
Erwtensoep met spek 16
Gebakken aardappels met champignons en ui 17
Gesauteerde groenten 17
Aardappelschijes met een kaaskorst 17
Huisgemaakte ratatouille 18
Bloemkool kerriestoofschotel met kaas 18
Lamspilav 18
Huisgemaakt gebraad 19
Risotto met bospaddenstoelen 19
Gestoofde kool met vlees 19
Gevulde koolrolletjes 20
Kip-chakhokhbili 20
Gebakken kippenragout met aubergine,
tomaten courgette 20
Gehaktballen in tomatensaus 21
Gestoomde groenten met citrusdressing 21
Gestoomde zalm met roze glazuurlaag 21
Vis met Provençaalse kruiden en rijst 22
Appelcharlotte 22
Klassieke yoghurt 22
Yoghurt met jam 23
Verjnde cheesecake 23
Non-alcoholische sbiten 23
Tabel met temperatuurstanden en kooktijden*
*De kooktijd kan worden beïnvloed door hoogte, voedseltemperatuur en andere factoren buiten de controle van de fabrikant. Indien nodig, kunt u altijd de kook-
tijd voor uw voedsel verlengen. Als de hoeveelheid ingrediënten wordt verhoogd/verlaagd, moet de kooktijd worden verlengd of verkort.
**Gebruik voor het maken van yoghurt ovenbestendige glazen potten.
STAND
KOOKTIJD
TEMPERATUUR
DEKSELPOSITIE
TIJDENS KOKEN
Standaard Duur (minuten) Stap (minuten)
Gesloten
deksel
Geopend
deksel
RICE/CEREAL
automatisch bepaald
RISOTTO
Automatisch bepaald
REHEAT
25minuten 8min - 45min 1minuut 100°C
BABY FOOD
10minuten 5min - 90min 1minuut 100°C
STEW
60minuten 20min - 9 uur 1minuut, na 90minuten - 1 uur 100°C
STEAM/SOUP
30minuten 15min - 2 uur 1minuut, na 90minuten - 1 uur 100°C
YOGURT**
8 uur
6 uur - 12 uur 1 uur 42°C
BAKING/DESSERT
35minuten 20min - 4 uur 1minuut, na 90minuten - 1 uur 135°C
CRUST/FRY
15minuten 5min - 60min 1minuut 160°C
KEEP WARM
Tot 24 uur 75°C
1 Snijd het varkensvlees in reepjes. Snijd de champignons en
tomaten. Snijd de oesterzwammen.
2 Breng het varkensvlees op smaak met peper en zout.
3 Giet de zonnebloemolie in de multicooker en schakel de stand
CRUST/FRY (koken/bakken) in. Rol de reepjes varkensvlees in de
sesamzaadjes en doe deze met de champignons, oesterzwammen
en geperste knoook in de multicooker. Open het deksel, roer en
laat 20minuten sauteren.
4 Meng in een andere kom de tomaat, de balsamicoazijn, de suiker
en de verse basilicum.
5 Leg het blad sla op een bord en leg het gebakken varkensvlees
erop.
1 Doe de havermout en de melk in de multicooker en roer dit goed
door elkaar.
2 Schakel de stand BABY FOOD (babyvoedsel) voor 10minuten in
.
3 Voeg daarna de gesneden banaan en de frambozen toe en roer
het geheel goed door.
• 2 tomaten
• 1 blad sla (soort naar keuze)
• 200 g champignons
• 100 g oesterzwammen
• 300 g varkensvlees
• 30 g sesamzaadjes
• 2 el zonnebloemolie
• 2 tenen knoflook
• 3 el balsamico-azijn
• 1 tl suiker
• Zout
• Zwarte peper uit de molen
• Verse basilicum
• 150 g havermout
• 600 ml melk
•1 banaan
• 1 hand frambozen
X 4 20 min15 min
X 4 10 min5 min
NL
14 / 15
• 300 g kalfsvlees
• 2 geschilde aardappelen
• 200 g groene kool
• Water
• Gedroogde pruimen
• 1 teen knoflook
• 1 ui
• 1 wortel
• 1 biet
• 1/2 rode paprika
• 1 el tomatenpuree
• 3 el plantaardige olie
• 1,5 tl kristalsuiker
• 1 el azijn (of citroensap)
• 1 laurierblaadje
• Zout naar smaak
• 2-3 zwarte peperkorrels
• 200 g gerookt varkensgebraad
• 150 g spek
• 3 middelgrote aardappels
• 1/2 kop erwten
• 1 ui
• 1 wortel
• 1 bos kruiden
• 2 l bouillon of kokend water
• Zwarte peper, naar smaak
• 200 g chorizo om te koken
• Kippenbouillon
• Witte bonen (blik) – (700 g)
• 1 laurierblaadje
• 1 snue saffraan
• 1 kleine ui
• 2 tenen knoflook
• 1 rode paprika
• 1 el paprikapoeder (zoet)
• 200 g snijbiet (of spinazie)
• 200 g tomaten met sap
• 1 chilipeper
X 4 70 min15 min
X 4 60 min10 min
X 4 70 min10 min
1 De wortel en biet grof raspen. De ui en paprika in smalle reepjes snijden. Snijd het kalfsvlees in blokjes.
Snijd de aardappels en kool in reepjes. Pers de knoook en zet deze aan de kant. Laat de pruimen
een half uur weken. Malen en aan de kant zetten.
2 Doe de plantaardige olie, de ui, de wortel, het kalfsvlees, de biet, de tomatenpuree, de paprika,
het laurierblad, de azijn, de suiker, het zout en de peper in de multicooker. Roer, laat gedurende
10minuten garen in modus CRUST/FRY (bakken) en roer af en toe.
3 Voeg de kool en aardappels toe, vul met water tot de lijn MAX en schakel de stand STEAM/SOUP
(stomen/soep) voor 60minuten in.
4 Voeg na het garen de knoook en de pruimen toe.
1 Laat de erwten een nacht weken.
2 Snijd het spek en het gebraad in reepjes. Snijd de ui, wortel en aardappels in blokjes.
3 Doe het spek, het gebraad, de ui en wortel in de multicooker. Schakel de stand CRUST/FRY (bakken)
voor 10minuten in.
4 Giet de bouillon (of kokend water) erbij. Voeg de erwten en aardappels toe. Schakel de stand STEAM/
SOUP (stomen/soep) voor 60minuten in.
5 Voeg peper naar smaak en de gesneden kruiden toe als de stand is voltooid.
1 Snijd de paprika en de ui in plakjes. Hak de knoook en de rode peper jn. Snijd de chorizo in schijes.
2 Doe alle ingrediënten behalve de snijbiet in de multicooker,
giet de gevogeltebouillon erover. Laat gedurende
40minuten koken in modus STEAM/SOUP (STOOM/SOEP).
3 Voeg de snijbiet of spinazie toe als de stand is voltooid.
TIP
Je kunt water gebruiken in
plaats van de bouillon.
• 4 grote aardappels
• 1 ui
• 300 g champignons (soort naar
wens)
• 4 el plantaardige olie
• Chilipeper naar smaak
• Knoflook naar smaak
• Zout naar smaak
• 1 el boter
• 50 g gruyère, edammer of geraspte
Zwitserse kaas
• 1 teentje knoflook, fijngehakt
• 300 ml room (33 % melkvet)
• 7-8 geschilde aardappelen
• 1/4 tl nootmuskaat
• Zout naar smaak
• Zwarte peper, naar smaak
X 4 20 min10 min
X 4 20 min10 min
X 4 40 min20 min
1 Maak de aardappels schoon en snijd deze in reepjes. Snijd de champignons jn. Snijd de ui in halve
ringen. Pers de knoook.
2 Giet de plantaardige olie in de multicooker. Voeg de aardappels, de champignons, de ui, de knoook,
het zout en de chilipeper toe.
3 Laat gedurende 20 tot 30 minuten koken in modus CRUST/FRY (bakken).
4 Roeren als de stand is voltooid
.
1 Smeer de binnenkant van de multicooker in met boter.
2 Snijd de aardappelen in dunne schijven. Meng de jngehakte knoook, de room, de nootmuskaat,
het zout en de peper. Leg de schijven aardappel in lagen in de multicooker, afwisselend met het
mengsel van room en geraspte kaas. Eindig met een laag room.
3 Schakel de stand BAKING/DESSERT (gebak/dessert) voor 40minuten in.
1 Snijd de aubergine in schijes van 1,5 cm dikte. Rasp de wortel. Snijd de ui en de knoook in plakjes.
Snijd de peper in plakjes en hak de tomaten en de koriander.
2 Doe alles in de pot en roer dit door.
3 Sluit de deksel.
4 Laat gedurende 20 tot 30 minuten koken in modus STEW (SUDDEREN).
•500 g aubergine
• 150 g paprika
• 200 g tomaten
• 100 g tomatenpuree
• 150 g wortel
• 150 g ui
• 3 el plantaardige olie
• 3 gepelde teentjes knoflook
•1/2 el verse koriander
• Zout, peper
NL
16 / 17
• 2 paprika’s
• 2 courgettes
• 1 ui
• 3 tenen knoflook
• 2 aubergines
• 3 tomaten
• 2 el plantaardige olie
• 1 takje tijm
• 1 takje basilicum
• Zout naar smaak
• Zwarte peper, naar smaak
• 250 g lam met bot (of filet)
• 250 g Thaise rijst
• 5 el plantaardige olie
• 250 g wortel
• 2-3 uien
• 50 g rozijnen
• 2 teentjes knoflook
• 250 ml water
•½ kaneelstokje
•1 el kardemom
• 1 el komijn
• 100 g kikkererwten
• Zout naar smaak
• Peper naar smaak
• 500 g bloemkool
• 250 g mozzarella (uitgelekt)
200 ml bechamelsaus
• 100 ml droge witte wijn
• 1/4 tl kerrie
• Zout naar smaak
• Zwarte peper, naar smaak
• 1 el olijfolie
X 4 60 min15 min
X 4 45 min10 min
X 4 50 min10 min
1 Snijd de paprika, courgette, ui, aubergine en tomaten in
kleine blokjes. Pers de knoook.
2 Giet de plantaardige olie in de multicooker. Voeg de
groenten en kruiden toe. Schakel de stand STEW (stoven)
voor 60minuten in.
1 Laat de kikkererwten een nacht weken. Week de rozijnen en rijst een half uur voor het koken.
2 Snijd de wortel in reepjes, snijd de ui in halve ringen en snijd het lamsvlees in stukken.
3 Giet de plantaardige olie in de multicooker. Voeg de ui, de wortel en het vlees toe. Schakel de stand
CRUST/FRY (bakken) voor 10minuten in.
4 De overige ingrediënten toevoegen als de stand is voltooid. Giet het water erbij. Schakel de stand
RISOTTO (risotto) in.
1 Giet de olijfolie in de multicooker. Voeg al de overige ingrediënten toe (+125g kaas, gesneden in
reepjes). Roeren.
2 Schakel de stand BAKING/DESSERT (gebak/dessert) voor 35minuten in.
3 Leg de resterende jngesneden mozzarella hier bovenop en serveer.
TIP
Als je de groenten knapperiger
wilt hebben, kun je de kooktijd
verminderen naar 40minuten.
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