Midea MB-FS5017 Bedienungsanleitung Seite 56

Close the lid. Open the lid 30 minutes before the end of cooking, and turn the bread over.
This will help to color the top of the bread and make it crisp. Wait until the end of the program.
Serve with plenty of butter.
Soda bread
Soda bread mixture
Water
350ml
Open the lid. Apply butter to the inner pot. Select
cooking time to 2 hours and 15 minutes. Press the START button. Heat it. Put the soda bread
mixture in a bowl. Add water. Stir by hand into a ball. Open the lid. Put the dough in the inner
pot. Divide the dough into four portions with a plastic spatula. Close the lid. Open the lid 30
minutes before the end of cooking and turn the bread over. This will help to color the top of
the bread and make it crisp. Wait until the end of the program and put the bread on the grill to
cool. Serve with salty butter alone or with meals.
Congee
Oatmeal
Salt
Edible:
Brown sugar
Open the lid. Add oatmeal, salt and sugar. Add water to the 1 1/2 mark on the right side of the
inner pot. Close the lid. Select on the menu and press . Wait until the end of the program
and serve with milk or cream. Sprinkle with brown sugar. Depending on your preference, you
can add chopped dried apricots and cut semolina (seedless) 15 minutes before the end of
cooking time. The remaining congee can be kept in the refrigerator for up to 2 days and
needs to be reheated when eating.
Nuts congee
Oatmeal
Milk
120 ml
Cinnamon powder
Edible:
Golden syrup
Open the lid. Add oatmeal, cinnamon, coconut and milk. Add water to the 1/2 mark on the
right side of the inner pot. Close the lid. Select
end of the program, and sprinkle with golden syrup and pointed almonds on top.
Multi-pot beetroot risotto
400g Beetroot
250g Italian rice
250ml White wine
900ml Vegetable soup/chicken soup
Finish
100ml Yogurt
Butter
Open the lid. Select on the menu and press START. Add the broth. Boil and stir. Stew for 10
minutes on low heat. Pour the broth into the container. Press
Select on the menu and press START. Heat it. Peel the beetroot and cut into cubes of 1 cm.
Add beetroot, garlic and onion to the inner pot. Cook until the onions are soft. Stir in the rice.
Close the lid and cook for 3-4 minutes. Open the lid. Stir in the wine. Close the lid and cook
for 3-4 minutes. Open the lid. Add thyme. Add the broth. Close the lid. Wait until the end of
the program, check and ensure that the rice is slightly chewy, but not too hard. If the rice is
not fully cooked, add a small amount of water and cook for a few more minutes. Stir in the
butter - add luster to the risotto. Serve with a piece of yoghurt and sprinkle with parsley. This
is a good appetizer and can also be used as a light lunch.
Butter
on the menu. Close the lid. Set the
Water
Sugar
Milk/Whipping cream
Water
Shredded coconut stuffing
Pointed almond
on the menu and press START. Wait until the
Olive oil
Onions, chopped
Garlic, peeled and chopped
Thyme, chopped
Parsley (chopped)
twice to stop the program.
16
Bread
Porridge
Porridge
Porridge