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Verfügbare Sprachen
Verfügbare Sprachen
ENGLISH
"Porridge", "Stew", "Cereal", "Roasting",
"Rice", "Steam cooking", "Yogurt", "Baking"
or "Reheat". You can set cooking time manu-
ally using "Hours" (25) and "Minutes" (26)
buttons.
Cooking modes (Table 2).
Program
Cooking time
„Soup"
0:30 – 3:00
„Porridge"
0:40 – 3:00
„Stew"
0:20 – 1:00
„Roasting"
0:05 – 0:60
„Cereal"
0:30 – 2:00
„Steam
0:05 – 1:00
cooking"
«Yogurt»
6:00 – 10:00
„Baking"
0:25 – 2:00
„Reheat"
0:10 – 0:40
Note:
• In "Baking" mode do not open the multi-
cooker lid till the baking is finished.
• After baking is finished, switch the "Keep
warm" mode off immediately by pressing
the "Stop/Keep warm" button (20) so the
baked food doesn't burn.
• If you steam food, pour water in the bowl
(4) so that boiling water doesn't reach the
bottom of the basket (19).
• In «Roasting» mode the unit operates sim-
ilarly to a stove, the user has to watch
the readiness of food during cooking and
switch the unit off by himself when the
food is ready.
Steam cooking duration (Table 3).
Amount of
Product
Meat and poultry
Chicken fillet
Chicken cutlets
Veal fillet
20-25 pcs.
Meat balls
VT-4204_IM.indd 8
Set by
(hours)
default
(hours)
0:50
0:50
0:50
0:05
0:40
0:20
6:00
0:45
0:20
Cooking
products
duration (min.)
500 g
20-25
4-6 pcs. /
18-20
500 g
500 g
25-30
15-18
/ 500 g
Meat souffle
500 g
Pelmeni
450 g
8-10 pcs. /
Dumplings
500 g
Fish and seafood
Fish fillet
500 g
Frozen-cooked
unshelled
300 g
shrimps
Vegetables and pudding
Fresh frozen
500 g
broccoli
Fresh cauliflower
500 g
Fresh frozen
500 g
cauliflower
Potatoes
500 g
New potatoes
500 g
Beetroot
500 g
Carrots
500 g
Cottage cheese
600 g
pudding
Attention!
All recipes are to be taken as recommen-
dations, as the amount and proportions
of the ingredients required for the recipes
may vary depending on local peculiarities
of the food and altitude above sea level.
«Yogurt» Button (28)
Make the tastiest natural yogurt of milk and lea-
ven. As leaven, use yogurt or prebiotics, which
you can buy at the pharmacy. You can look up
detailed yogurt recipes in the "Recipe book".
Dough proofing
The temperature mode of this function is also
perfect for dough proofing.
Dough proofing is a dough-making step right
before baking. During the proofing the dough is
intensively fermenting, its structure is restored
and it grows in size significantly. One of the main
conditions of successful process is absence of
draughts and maintenance of constant tempera-
ture (about 40°C) and air humidity. To achieve
such conditions factories use special chambers.
You can create professional conditions for dough
proofing at home, using the multicooker VT-4204
in the «Yogurt» mode.
8
25-30
25-30
35-40
10-14
8-12
18-23
20-25
20-25
18-23
15-18
30-35
20-25
30-35
04.03.2013 17:48:43
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