Masterpro FRYCOOK Bedienungsanleitung Seite 23

EN
PRESET LOW MED
VEGETABLES 10 mins. 1 hr.
45 mins. 1 hr.
EGG/CUSTARD
NOTE:
• The default temperature for the Sous Vide, Sauté, and Slow Cook presets are 140°, 340°, and 195°
F (60°, 170°, and 90° C), respectively.
• The maximum time the cooking cycle can be delayed with the Delay Timer Button for all presets is
24 hrs. (with increments of 10 mins.). When cooking perishable food (meat, fish, chicken, etc.), you
should not delay the cooking cycle for more than 2 hrs.
• The Keep Warm function for all presets (except Sous Vide and Yogurt) lasts for a maximum time of
24 hrs. Foods kept at Keep Warm mode for longer than 6–8 hrs. may lose their flavor and texture
and can be a food concern.
• Consult recipes to use the appropriate liquid amount when cooking. It is not recommended to cook
dry contents unless using the Sauté function.
• It is recommended to use the Glass Lid to maintain a consistent temperature during the Sous Vide,
Steam, Sauté, Slow Cook, and Yogurt cooking cycles.
Steam
FISH 5 mins. 10 mins.
EGGS (poach) 3 mins. 9 mins.
VEGETABLES 15 mins. 25 mins.
Sauté
BEEF - 20 mins.
POULTRY - 20 mins.
FISH - 20 mins.
PORK - 20 mins.
RIBS - 20 mins.
VEGETABLES - 10 mins.
Slow Cook
HIGH COOK TIME TEMP
2 hr. 10mins.-3hrs.
95–195° F (5° F)/35–90° C (5° C)
2 hr. 30mins.-3hrs.
95–195° F (5° F)/35–90° C (5° C)
15 mins. 1- 59 mins.
-
15 mins. 1- 59 mins.
-
35 mins. 1- 59 mins.
-
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
- 1- 59 mins.
95–360° F (5° F)/35–182° C (5° C)
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PRESET LOW MED
BEEF 4 hrs. 6 hrs.
POULTRY 4 hrs. 6 hrs.
PORK 6 hrs. 8 hrs.
RIBS 6 hrs. 8 hrs.
VEGETABLES 1 hr. 2 hrs.
Bake
- 10 mins. 25 mins.
Canning
ALT (on/off) 10 mins. 1 hr.
Yogurt
- 5 hrs. 7 hrs.
SOUS VIDE
• Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and
cooked in a water bath for longer than usual cooking times (usually 1 to 7 hours, up to 48 or more in
some cases) at an accurately regulated temperature. The temperature is much lower than usually
used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat, higher for vegetables. The
intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the
outside, and to retain moisture.
• When it comes to traditional cooking methods, heat is transferred from a hot burner or oven to a
pan and then to your food, where it heats from the outside to the middle. By some lucks, you can
cook something good, but the food is often overdone on the outside and sometimes undercooked
toward the center. The heat generated by a pan or air inside an oven is usually much hotter than it
actually needs. If you don't remove the food at precisely the right time, results will be inconsistent.
• Sous vide cooking utilizes precise temperature control to produce results that you can't achieve
through any other cooking technique. Simply set up the One Touch Quick Pot as shown in this
manual; place your seasoned food in a slider, snap shut, or vacuum-sealable food storage bag; place
the bag in the water and set the time and temperature. Your food will cook to its perfect doneness
every time in One Touch Quick Pot. Once cooked, you can leave the food in the water bath until you
are ready to serve.
HIGH COOK TIME TEMP
10 hrs. 1-12hrs.
195–212° F (1° F)/90–100° C (1° C)
10 hrs. 1-12hrs.
195–212° F (1° F)/90–100° C (1° C)
10 hrs. 1-12hrs.
195–212° F (1° F)/90–100° C (1° C)
10 hrs. 1-12hrs.
195–212° F (1° F)/90–100° C (1° C)
4 hrs. 1-12hrs.
195–212° F (1° F)/90–100° C (1° C)
40 mins. 1-12hrs.
-
2 hrs. 5mins.-3hrs.
-
9 hrs. 4-10hrs.
-
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EN