Maxi-matic Elite Bistro ERC-135 User manual
- Category
- Small kitchen appliances
- Type
- User manual
MINI RICE COOKER
Model: ERC-135(A~Z)
INSTRUCTION MANUAL
Before operating your new appliance, please read all instructions carefully and keep for future
reference.
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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS 2
PARTS IDENTIFICATION 3
BEFORE FIRST USE 4
HOW TO USE YOUR MINI RICE COOKER 4
HELPFUL TIPS 5
CAUTION 6
CLEANING & MAINTENANCE 6
RECIPES 7-19
WARRANTY & RETURN INSTRUCTIONS 20-21
NOTE:
A short power cord is provided to reduce the risk of personal injury resulting from
becoming entangled in or tripping over a longer cord.
Longer power-supply cords or extension cords are available and may be used if care is
exercised in their use.
If an extension cord is used: (1) the marked electrical rating of the extension cord should
be at least as great as the electrical rating of the product; (2) the extension cord should
be arranged so that it will not drape over the countertop or tabletop where it can
unintentionally be pulled on or tripped over by
children or pets.
If this appliance is equipped with a
polarized plug
(one blade is wider than the other),
please follow the below instructions:
To reduce the risk of electrical shock, this plug is intended to fit into a polarized outlet
only one way. If you are unable to fit the plug into the electrical outlet, try reversing the
plug. If the plug still does not fit, contact a qualified electrician. Never use the plug with
an extension cord unless the plug can be fully inserted into the extension cord. Do not
alter the plug of the product or any extension cord being used with this product. Do not
attempt to defeat the safety purpose of the polarized plug.
POLARIZED
PLUG
SHORT CORD
PURPOSE
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1
WARNING:
When using electrical appliances, basic safety precautions should always be
followed, including the following:
1. Read all the instructions.
2. Do not touch hot surfaces. Use handles only.
3. To protect against risk of electric shock, do not immerse appliance, cord, or plug in
water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts, and before cleaning the appliance.
6. Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or is dropped or damaged in any manner. Return the appliance to an
authorized service facility for examination, repair, or electrical or mechanical
adjustment.
7. Do not place on or near a hot gas or electric burner, or in a heated oven.
8. The use of accessory attachments not recommended or sold by the appliance
manufacturer may cause fire, electric shock, or injury.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot surfaces, including
the stove.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
12. Do not use this appliance for other than intended use.
13. Always attach plug to appliance first, then plug cord into the wall outlet. To
disconnect turn any control to “OFF”, then remove plug from wall outlet. Always
hold the plug, never pull the cord.
14. To reduce the risk of shock, cook only in removable container.
15. Some countertop and table surfaces, such as Corian®, wood and/or laminates, are
not designed to withstand prolonged heat generated by certain appliances. It is
recommended by countertop manufacturers that a hot pad or trivet be placed
under your appliance to prevent possible damage to the surface.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR
HOUSEHOLD USE ONLY
IMPORTANT
SAFEGUARDS
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2
PARTS
IDENTIFICATION
First, place the Silicone Gasket on the metal rim of
the Cooker body. Then lower the Cooking Pot into
the Cooker body. The Cooking Pot should be on top
of the Silicone Gasket.
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3
Carefully unpack your new Mini Rice Cooker and remove
all contents within the package. Wash all removable parts
(Lid, Inner Pot, Measuring Cup & Scoop) and clean according
to the Cleaning & Maintenance instructions in this manual.
Warning:
Do not immerse the Cooker’s housing or power
cord in water or any other liquid. You may reassemble the
unit after cleaning.
Removing the Detachable Lid
1. To remove the Detachable Lid, first open both Locking
Tabs by pulling away from the Housing. (Figure 1)
2. Lift the Lid from the Housing by holding the Lid Handle.
Securing the Detachable Lid
1. To secure the Detachable Lid, line up the
Locking Tabs
on the Lid with the Locking
Tab Receptacle and press
in until you
hear an audible click. (Figure 2)
Caution:
Burns and serious injury can occur if you try
to move your Cooker without the Lid locked securely
into place.
1. Only measure rice with the enclosed measuring cup. For best results rinse rice until
the water becomes fairly clear. (See “Helpful Tips” section for details).
2. Place rinsed rice in the inner pot and add water. For 2 cups of uncooked rice (yields 4
cups of cooked rice), measure 2 full scoops of rice, using the measuring cup included
with your unit. Add to the cooking pot.
3. Add water to the 2 cup line marking on the inside of the pot. Always add the rice to
the pot BEFORE adding water. The water level marked on the inner pot is based
upon having rice added already.
4. Place the pot into the cooker body.
5. Secure the lid on the cooker body and lock tabs into place.
6. Plug in power cord and press the switch down to the COOK position. The COOK
Indicator light will illuminate to indicate that the rice is cooking.
7. The Cooker will automatically switch to WARM when the cooking process is over.
The WARM function will remain on until the unit is unplugged.
8. Unlock both Locking Tabs and remove the lid. Be sure to open the lid facing away
from you to avoid injury from hot steam.
9. Remove and clean the inner pot after each use according to Cleaning and
Maintenance directions.
HOW TO USE YOUR
MINI RICE COOKER
BEFORE
FIRST USE
Figure 1
Figure 2
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4
HELPFUL TIPS
• Keeping the Cooker on WARM for more than 5 hours may cause discoloration and/or
an odor in the rice.
•
You can adjust the amount of water and/or rice to your own desired consistency.
Washing Rice
• When rice is milled some bran and residues remain on the surface of the rice.
Rinsing the rice with water before cooking helps to remove these residues which
will result in lighter, fluffier rice.
• Always use the measuring cup provided to precisely measure the rice. Add the
desired amount of rice to the Inner Pot. Fill with cold water until the rice is fully
submerged. Rinse the rice by stirring the rice around in a circular motion and
kneading between your hands. The color of the water will become cloudy as the rice
is cleaned. Without spilling the rice, drain the Inner Pot of the cloudy water and
repeat 3-4 times until the water is fairly clear.
Cooking other types of rice
Your Cooker can handle a wide variety of rice such as long grain rice, wild rice, yellow rice,
brown rice, basmati rice, etc. When cooking brown rice, you will need to increase the
amount of water by 1/2 cup more than the standard white rice recipe.
A note about the measuring cup provided with your Mini Rice Cooker
Your Mini Rice Cooker is able to cook a maximum of 4 cups of raw rice, which is the
equivalent to 8 cups of cooked rice. The Cooker's measuring cup, like most traditional rice
cookers on the market, is equivalent to 6 ounces, or approx. 3/4 of a regular measuring
cup. This is why you must use the measuring cup that comes with your Cooker and not a
standard 8-ounce measuring cup.
• If the Cooker switches to WARM before the food is done, you will need to add more
water/broth/liquid and re-start the COOK cycle.
• Foods that are overly sweet or oily can cause the rice cooker to switch to WARM
earlier than desired. If this happens, add some liquid like water, wine, broth, milk or
juice and re-start the COOK cycle.
• When baking in the Cooker, it is usually necessary to use multiple COOK cycles. You
will need to wait for about 5 minutes after the machine switches to WARM in order
to set it back to COOK. This is normal operating procedure.
• Do not “double” recipes in the Cooker. The tightly secured lid will expel excess liquid
out of the steam vent if you do.
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5
CAUTION
Please note the following to prevent malfunction that may cause damage or injury:
1. Measure the amount of rice and water according to the Instructions on pages 5.
2. Clean the Cooker after each use (see Care & Maintenance section of this manual).
3. Always place the unit on a flat, stable surface.
4. DO NOT expose to water, high humidity, or heat sources. DO NOT use the pot
directly on an open flame.
5. Be sure to keep the unit out of the reach of children.
6. Attempting to cook with the switch in WARM position will not cook rice properly.
7. The Lid is hot when in use. DO NOT touch the Lid directly with your hand, and do not
place your face or hands directly over the steam coming from the Cooker.
8. Always keep the exterior of the pot and the heating plate at the bottom of the
cooker clean and dry. Any foreign matter between them will cause the unit to
malfunction or smoke.
9. DO NOT tilt the Cooker on its edge or place it upside down with its power supply
plug connected or with food in the pot as this may cause damage to the cooker or
injury to yourself.
10. Do not fill the unit above the 4/5 marking in the inner pot.
11. DO NOT cover the Lid with any materials. The Lid may deform or change color.
12. Never attempt to modify the power cord. Keep the cord away from high
temperatures. Do not bend, twist or pull on the cord in a rough manner. Never set
heavy objects on the cord or attempt to bundle it up. Using a damaged cord can
lead to electrical shock, shorting or fire.
13. Ensure that the plug fits all the way into the outlet, partially plugged-in cords may
cause an electric hazard.
14. DO NOT CARRY OR MOVE the unit while cooking.
• DO NOT submerge the Cooker in water or any liquid.
• Clean the outer housing with a damp cloth. DO NOT use abrasive cleaners as this can
scratch the exterior of the housing.
• Wash the cooking pot, lid, measuring cup and scoop in warm soapy water and dry
thoroughly. Do not place parts in the dishwasher.
• The Lid should be washed by hand with warm, soapy water with the rubber gasket
attached to it. Do not remove the rubber gasket from the Lid.
CLEANING AND
MAINTENANCE
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6
Recipes can be halved for fewer servings.
EXTRA CHEESY POLENTA
Serves 4
2 Tbsp butter
1/2 onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1.5 cups milk
1 cup polenta
4 ounces shredded Cheddar cheese
4 ounces shredded Parmesan cheese
Salt and pepper to taste
- Place butter, onion, and garlic in rice cooker; secure lid and turn on COOK cycle.
- Cook until onion is soft and translucent, stirring occasionally, 10 to 15 minutes.
- Add chicken broth, milk, polenta, and salt.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- Stir occasionally, until polenta has absorbed the liquid, about 20 minutes.
- Switch to WARM, uncover lid and add Cheddar cheese, Parmesan cheese, and black
pepper; stir until cheese is melted.
RICE AND CHICKEN CURRY
Serves 4
2 Tbsp oil
1/2 onion, chopped
1 clove garlic, minced
2 Tbsp curry powder
2 cups water
1 (16 ounce) can tomato sauce
1 (16 ounce) package boxed jambalaya
mix
1 lb boneless skinless chicken breast,
cut into 1-inch cubes
1⁄4 cup golden raisin (optional)
2/3 cup plain yogurt
1⁄4 cup chopped cashews (optional)
- Place oil, onion, and garlic in rice cooker; turn on COOK cycle. Cook and stir 5
minutes or until onion is soft and translucent.
- Add curry powder; cook and stir 2 minutes.
- Add water, tomato sauce, Jambalaya Mix, chicken and raisins; mix well.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- Once cooker switches to WARM, uncover lid and stir in yogurt. Let stand 5 minutes.
Sprinkle with cashews.
RECIPES FOR
MINI RICE COOKER
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7
CHICKEN CHILI WITH CORNBREAD
Serves 4
1 lb ground chicken
1 (15 oz) can black beans
1 (15 oz) 1 can kidney beans
2 Tbsp chili powder
2 Tbsp tomato paste
2 cups tomato sauce (plain)
1 cup water
1 packet of your choice of chili
seasoning
2 tsp dried oregano
Salt and pepper to taste
1/2 cup shredded cheddar cheese
(optional)
1 package corn bread mix, prepared
according to package directions
- Place raw ground chicken in rice cooker and secure lid. Turn on COOK cycle and let it
run until fully cooked.
- Once browned and fully cooked through, drain excess fat.
- Add beans, tomato sauce, tomato paste, water and stir.
- Add in remaining seasonings, secure lid and set to COOK for another full cycle.
- Once cooled, remove and sprinkle with shredded cheese.
- Wash cooled inner pot and place back into cooker. Pour in cornbread batter, secure
lid and turn on COOK cycle.
- Once cooker switches to WARM, check for doneness, may need additional cycle(s).
SUMMER FRITTATA WITH VEGETABLES
Serves 4-6
The vegetables:
2 whole garlic cloves, peeled
2 small red or yellow peppers, diced
2 small potatoes, peeled and finely
julienned
2 small zucchinis, sliced into thin
rounds
1 Tbsp olive oil
Salt and pepper to taste
The egg mixture:
6 large eggs
4 Tbsp grated cheese of any kind
(optional)
Salt and pepper
2 Tbsp olive oil
- Place 1 tablespoon of olive oil into pot and turn on COOK cycle.
- Add the garlic clove, and let the oil heat up until the garlic is lightly brown. Discard
the garlic clove.
- Add the vegetables. The key with the vegetables is to cut them up as small and thin
as possible so that they cook fast.
- Season with salt and pepper. When vegetables are cooked, switch to WARM and
remove vegetables and set aside.
- Beat the eggs, grated cheese, and salt and pepper in another bowl. Add 1
tablespoon of olive oil to the inner pot.
- Pour in the egg mixture and then add the vegetables and distribute evenly. Secure
the lid and turn on COOK cycle.
- Once cooker switches to WARM, check for doneness, may need additional cycle(s).
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8
EASY SAUSAGE PASTA
Serves 4
4 cups of water
1 (16 oz) can of tomato sauce or 1 cup
of your favorite jarred spaghetti sauce
2 cooked Italian sausages, sliced
diagonally
1 tsp olive oil
2 cloves garlic, minced
1/2 tsp dried Italian herb seasoning
(optional if using jarred spaghetti
sauce)
1 cup uncooked penne or rigatoni
pasta
Salt and pepper to taste
Grated parmesan or romano cheese for
topping (optional)
- Place all ingredients in the inner pot and stir once. Secure lid and turn on COOK
cycle.
- When cooker switches to WARM, remove lid, stir and serve. Check pasta for
doneness, may need additional cycle(s).
COUNTRY STYLE BBQ RIBS
Serves 4
2 pkg or 8 pieces of Country Style Ribs
or 2 slabs of Baby Back Ribs
4 Tbsp Olive Oil
1 cup Brown Sugar
2 12oz bottles dark beer
1 cup Thick & Spicy BBQ Sauce
2 tsp Worcestershire Sauce
- Pour 1 cup packed brown sugar into a bowl and roll the ribs - be sure to coat well.
This will help to create a caramelized sauce at the end.
- Place olive oil in the bottom of inner pot and turn on COOK cycle. Brown coated ribs
in oil.
- Once browned, add any remaining brown sugar, the beer, BBQ sauce and
Worcestershire sauce to the inner pot.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- When cooker switches to WARM, check for doneness and break apart the ribs to
cover them with the sauce. May need additional cycle(s).
RICE AND GINGER CHICKEN
Serves 6-8
2 large chicken bouillon cubes,
preferably all-natural
1 1/2 cups hot water
2 cups jasmine rice
2 pounds skinless, boneless chicken
thighs, cut into 1-inch cubes
One 4-inch piece of fresh ginger,
peeled and cut into matchsticks
4 packed cups baby spinach
2 cups unsweetened coconut milk
Kosher salt
- In a small bowl, dissolve the bouillon cube in the hot water.
- Combine the rice with the chicken and ginger in inner pot. Arrange spinach on top.
- Pour coconut milk and bouillon broth into the cooker and season lightly with salt.
- Secure lid, and turn on COOK cycle. Once cooker switches to WARM, check chicken
and rice for doneness, may need additional cycle(s).
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9
PASTA CUBANO
Serves 3
1 Tbsp olive oil
1/2 lb. ground beef
1 cup chopped red or green bell
peppers
1/2 cup chopped onions
salt, to taste
1 tsp ground cumin
1 tsp dried oregano
2 Tbsp Worcestershire sauce
2 cups water
1 cup canned diced tomatoes
1 Tbsp sliced green olives
1 tsp olive oil
2 cups uncooked elbow macaroni or
penne
grated Parmesan cheese, for topping
(optional)
- Add olive oil to inner pot and turn on COOK cycle.
- Add ground beef and cook until browned. Add bell peppers and onions; sauté until
soft and translucent.
- Season with salt, cumin, and oregano. Switch cooker to WARM and add
Worcestershire sauce.
- Add water, diced tomatoes, olives, olive oil, and uncooked pasta; mix together.
- Secure lid and turn on COOK cycle.
- When the rice cooker switches to the WARM setting, check the doneness of the
pasta. If the pasta is not yet cooked, add a little water and turn on COOK cycle again.
- Do not leave the rice cooker on WARM cycle or the pasta will become mushy. Once
pasta is al dente, transfer to a platter and sprinkle cheese on top.
FRENCH ONION RICE AND SAUSAGE
Serves 4
1 lb. smoked sausage, thinly sliced
1 (15 oz) can french onion soup
1 (15 oz) can diced tomatoes, undrained
1 (15 oz) can black-eyed peas with bacon, undrained
2 cups rice
- Mix all ingredients in inner pot. Secure lid and turn on COOK cycle.
- Once the cooker switches to WARM, allow it to sit for 5 minutes. (Do not remove the
lid).
- Turn on COOK cycle again. It will cook for a shorter cycle this time. Let sit for 10
minutes after it switches to WARM.
- Remove lid, stir and check rice to make sure it is done. If not, add more water (about
2 tbsp), stir, and set to COOK again.
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10
MAC & CHEESE
Serves 4
2 cups pasta (macaroni, rotini, farfalle
or bite size pasta)
1.5 cups chicken stock (low sodium)
1 tsp salt
1 cup whole milk
1.5 cups shredded cheese
1 cup broccoli florets, carrot coins,
cubed butternut squash or frozen peas
- Place the first 3 ingredients in the pot, secure lid and turn on COOK cycle.
- When cooker switches to WARM, remove lid, add the milk, cheese and veggies, stir
to combine, secure lid and turn on COOK cycle again.
- When the cooker switches to WARM, check doneness, may need additional cycle(s).
BALSAMIC DIJON CHICKEN WITH FARRO & MUSHROOMS
Serves 4
2 lb. boneless, skinless chicken breasts
2 tsp olive oil
4 shallots, minced
16 oz cremini mushrooms, quartered
2 cups farro
3 cups low-sodium vegetable broth
1/2 cup minced fresh parsley
Marinade:
2/3 cup balsamic vinegar
2 tsp extra-virgin olive oil
2 Tbsp Dijon mustard
- Pinch each of sea salt and ground black pepper.
- Prepare marinade: In a bowl or zip-top plastic bag, combine all marinade
ingredients.
- Add chicken, turning to ensure that breasts are completely coated with marinade.
- Cover bowl with plastic wrap or seal bag and refrigerate overnight.
- Place 1 tsp oil in inner pot and turn on COOK cycle. Add shallots, stirring to coat,
then close or cover with lid.
- Cook for about 5 minutes, stirring occasionally, until shallots have softened.
- Add mushrooms and cook for 8 more minutes, covered and stirring occasionally,
until mushrooms are soft and have released water.
- Stir in farro and cook, uncovered and stirring occasionally, for 3 minutes. Switch
cooker to WARM setting.
- Stir in broth. Place chicken, discarding leftover marinade, on top of farro mixture.
- Secure lid and turn on COOK cycle again. When the cooker switches to WARM, check
doneness (chicken is done when its internal temperature reaches 165°F.), may need
additional cycle(s). Sprinkle with parsley, dividing evenly.
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11
BREAKFAST SCRAMBLE
Serves 2-4
1 -2 eggs, per person
1 Tbsp butter or olive oil, to taste
1 Tbsp bacon bits, per person
(optional)
1 Tbsp corn (optional)
2 -4 Tbsp cooked ham, cut into chunks
(optional)
1 Tbsp green onion (optional)
2 Tbsp milk, per person (optional for
fluffier eggs)
- Add oil or butter to the inner pot and turn on COOK cycle.
- Add optional items (except milk). Cook the optional items until they are hot.
- Break eggs into the pot, add milk. Close the lid but continue checking the eggs
every few minutes.
- Stir with a wooden spoon or nonstick spatula until the eggs are done.
VEGETABLE FRIED RICE
Serves 4-6
4 cups rice
4 cups beef stock
2 Tbsp sesame oil
4 stems green onion, chopped
(separate whites and greens)
2 tsp minced garlic
2 cups frozen mixed vegetables (i.e.
corn, peas, carrots)
2-4 Tbsp soy sauce
- Add oil to inner pot and turn on COOK cycle.
- Add whites of green onion and garlic to pot, stirring frequently until onion is soft.
- Add the rice and coat in oil. Add frozen vegetables and beef stock and mix well.
- Secure lid and allow to complete its cooking cycle.
- When cooker switches to WARM setting, check doneness and mix in Soy Sauce and
stir.
QUINOA
Serves 4
2 cups quinoa
4 cups liquid (low-sodium chicken broth, low-sodium vegetable broth, or water)
1 teaspoon salt
- Using a fine mesh sieve rinse 2 cups of organic quinoa in cold water (Note: Read the
back of the box/bag to find out if rinsing is necessary).
- Pour rinsed quinoa into your cooker. Add your liquid and salt.
- Turn on the COOK cycle. When cooker switches to WARM, you will have perfectly
cooked quinoa (approximately fifteen minutes).
- Unplug the cooker. Allow quinoa to set for three to five minutes and then fluff with
a fork.
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12
GINGER AND SOY SAUCE CHICKEN
Serves 3
1 cup soy sauce
8 cloves garlic, smashed
8 tsp ginger, coarsely chopped
2 tsp salt
1 tsp ground black pepper
1 tsp sesame oil
6 boneless chicken thighs or breasts
3 tsp cornstarch
2 cups water, or as needed
- Place soy sauce, garlic, ginger, salt, pepper, and sesame oil into a large top-zip
plastic bag and mix well. Add chicken to the marinade making sure to fully coat the
chicken. Squeeze air out of the bag and zip bag closed. Refrigerate overnight.
- Mix cornstarch and 2 tbsp water in a bowl until cornstarch is dissolved. Pour just the
marinade (without chicken) from the plastic bag into the inner pot and add the
cornstarch mixture until thoroughly combined.
- Add the chicken into the sauce. Add just enough water to barely cover the chicken
and stir liquids.
- Secure lid of cooker and turn on COOK cycle.
- When the cooker switches to WARM, check doneness (chicken is done when its
internal temperature reaches 165°F.), may need additional cycle(s).
CHICKEN NOODLE SOUP
Serves 4
1/2 Tbsp olive oil
1 onion, finely chopped
1 large carrot or a handful of baby
carrots, cut into coins
1 cup frozen mixed veggies
2 tsp minced garlic
4 boneless, skinless chicken breasts,
diced
4 tsp liquid chicken broth concentrate
1 tsp summer savory
Salt and pepper, to taste
4 cups water
Small handful fresh spinach, roughly
chopped
2 cups broad egg noodles
- Pour olive oil into the pot, add the onion, carrot, mixed veggies, and garlic, and turn
on COOK cycle.
- Sauté for a few minutes until the onions begin to turn translucent.
- Add the chicken, broth, savory, salt and pepper and heat for a few minutes.
- Switch to the WARM cycle. Add the water, spinach, and egg noodles, secure the lid
and turn on COOK cycle again.
- When the cooker switches to WARM, check doneness of chicken, may need
additional cycle(s).
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13
POTATO-LEEK SOUP
Serves 4
2 leeks, chopped (white and light green
parts only), rinsed of sand
2 carrots, coined
4 tablespoons olive oil
2 cloves garlic, minced
1 tsp salt and black pepper
1/2 tsp dried thyme
4 small potatoes, diced
6 cups vegetable or chicken broth
Parsley and paprika for garnish
- Place leeks and carrots in olive oil with garlic, salt, pepper, and thyme into the inner
pot and turn on COOK cycle.
- Sauté until the leek and carrots are tender.
- Add the potatoes and liquid, secure lid and restart the COOK cycle (switch to WARM
then back to COOK again).
- Set a timer for 20 minutes or until potatoes are soft. Switch cooker to WARM cycle.
- Remove and serve or allow to cool and pour into blender to process until smooth.
Then re-heat and serve.
TURKISH RED LENTIL SOUP
Serves 4
1 cup red lentils, rinsed
2 Tbsp butter or oil
2 Tbsp flour
1 onion, diced finely
1 carrot, diced finely
1 small potato, diced finely
1 tsp minced garlic
4 Tbsp chicken stock concentrate
6 cups water
Salt, pepper, lemon juice, and paprika
to taste
- Add the butter to the pot and turn on COOK cycle to melt butter.
- Add the garlic and flour, cooking for a minute or two.
- Add onion, carrots, and potatos, and sauté for a few minutes.
- Add the chicken stock concentrate, lentils, and water.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- Set a timer for approx. 20 to 30 minutes, or until the lentils are falling apart.
- Switch to WARM cycle, unlock the lid and add salt and pepper, to taste.
- Using an immersion blender, regular blender, or food processor, puree the soup
until it reaches a smooth, creamy texture. Always use extreme caution when
handling hot liquids.
- Garnish with paprika and lemon juice, to taste.
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14
MUSHROOM RISOTTO
Serves 3-4
1 cup minced white onion
5 cloves minced garlic
2 Tbsp olive oil (optional)
8 ounces mushrooms, chopped or
broken into small pieces
1 1/2 tsp salt
2 tsp thyme
1 cup dry white wine – room
temperature
6 cups vegetable broth – room
temperature
2 cups Arborio rice
1/2 cup lemon juice
4 cups fresh spinach
2 Tbsp butter or butter substitute
1 + 1/2 Tbsp nutritional yeast
Black pepper, to taste
- Turn on COOK cycle. Add the oil to the inner pot and let it heat.
- Add the onions and garlic, stir to soften. Stir in the mushrooms, salt and thyme.
- Add the wine and vegetable broth, stir well. Add the Arborio rice, stir well again.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- When cooker switches to WARM, uncover lid and stir ingredients. May need
additional COOK cycles to reach desired consistency.
- Transfer into a serving bowl and stir in: lemon juice, spinach, butter, nutritional
yeast and black pepper. Stir until the butter completely melts and all ingredients are
mixed well.
- Serve warm, topped with chopped spinach, if desired.
VANILLA ALMOND STEEL-CUT OATMEAL
Serves 4-6
2 cups steel-cut oats
4 cups unsweetened, organic soy or
almond milk
3 cups water
4 teaspoons vanilla extract
2 teaspoon salt
raw sliced almonds
brown sugar
maple syrup
- Add oatmeal, soy milk, water, vanilla extract, and salt to inner pot.
- Secure lid and turn on COOK cycle. When the cooker switches to the WARM setting,
check the doneness of the oatmeal. May need additional cycle(s). Once done, add
toppings.
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15
DARK CHOCOLATE CAKE
(Vegan)
Serves 4
1.5 cups white flour
1⁄2 cup raw sugar (or just white sugar)
4 Tbsp dark cocoa (powdered
chocolate)
1 tsp baking soda
1⁄2 tsp salt
1⁄2 tsp cinnamon
1⁄4 tsp double-acting baking powder
(leave out for heavier cake)
a bit more than 1/3 cup sunflower oil
(any oil may be used)
1⁄2 tsp vanilla extract
1 Tbsp vinegar
1 cup water
- Mix well the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons
dark cocoa, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp double acting
baking powder. Add wet ingredients to the mixture: a bit more than 1/3 cup
sunflower oil,1/2 tsp vanilla, 1 tbsp vinegar, 1 cup of water. Mix well until smooth,
about 1 minute, do not over work batter.
- Pour batter into inner pot. Secure lid and turn on COOK cycle. The cooker will
switch to WARM cycle after 5 minutes, allow cooker to be in that mode for a few
minutes (like pre-heating), then set to COOK again.
- Check for doneness after 45 minutes. Cake is fully baked when a toothpick comes
out clean from edges and center of cake.
- Using oven mitts, carefully remove pot from cooker when cake is fully baked and
allow cake to cool in the pot for 15 minutes before removing. To remove the cake,
place flat plate on top of pot and invert the pot in one smooth motion.
- Sprinkle with powdered sugar or top with your favorite frosting.
PEACH TATIN CAKE
Serves 4
2 peaches, each cut into 8 wedges
2 Tbsp butter
3 Tbsp cane sugar
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
pinch of salt
3 Tbsp melted butter
2 eggs
- Place 2 tbsp butter into inner pot and turn on COOK cycle. Add the peaches, stirring
occasionally, and heat for a few minutes.
- Add 3 tbsp cane sugar, mix delicately and cook until caramelized. Switch to WARM.
Arrange the peaches to cover the bottom of the pot.
- In another bowl, add the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp
baking powder, a pinch of salt, 3 tbsp melted butter and two eggs, mix well and
pour this batter over the peaches, covering them completely.
- Secure lid and turn on COOK cycle. The cooker will switch to WARM cycle after 5
minutes, allow cooker to be in that mode for a few minutes (like pre-heating), then
set to COOK again. Cake is fully baked when a toothpick comes out clean from
edges and center of cake.
- Using oven mitts, carefully remove pot from cooker when cake is fully baked and
allow cake to cool in the pot for 15 minutes before removing. To remove the cake,
place flat plate on top of pot and invert the pot in one smooth motion.
- Serve with crème anglaise or a scoop of vanilla ice cream.
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16
The following recipes can be found on https://www.sallyskitchen.com:
APPLE CAKE
Serves 4-6
2 large or 3 small apples
2 Tbsp butter
3 Tbsp sugar
1/2 cup flour
1/4 cup sugar
1/2 tsp almond extract
1 tsp baking powder
3 Tbsp melted butter
2 eggs
- Peel the apples, and cut them into wedges. Turn on COOK cycle, and melt the
butter. Add the apples and toss to combine.
- Cook for about 5 minutes, until they begin to soften.
- Add the sugar, mix gently, and let cook until the sugar is caramelized.
- Arrange the apples to cover the bottom of the pot.
- Prepare the cake batter: Mix all the other ingredients quickly, and pour the batter
over the apples, covering them completely.
- Secure lid and restart COOK cycle (switch to WARM then back to COOK again).
- When cooker switches to WARM, uncover lid and check for doneness. Cake is fully
baked when a toothpick comes out clean from edges and center of cake. May need
additional COOK cycle(s).
- Using oven mitts, carefully remove pot from cooker when cake is fully baked and
allow cake to cool in the pot for 15 minutes before removing. To remove the cake,
place flat plate on top of pot and invert the pot in one smooth motion.
4 INGREDIENT RICE PUDDING
Serves 2-3
2/3 cup rice (long or short grain)
4 cups milk
1/3 cup sugar
1 tsp vanilla extract
Cinnamon and raisins (optional)
- For this recipe, do not use the cup that comes with the cooker, use a regular
measuring cup. Add rice and milk to the inner pot and stir to combine.
- Secure lid and turn on COOK cycle. When the cooker switches to WARM, open the
lid and add the sugar and vanilla. Stir until combined.
- Secure lid and turn on COOK cycle again. Uncover lid and stir mixture every 15-20
minutes until desired consistency is reached. May need multiple COOK cycle(s).
- If mixture is too thick, add more milk. Serve warm or allow to cool slightly and
refrigerate.
- Add cinnamon or raisins before serving.
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17
SPANISH RICE AND CHICKEN
Serves 2-3
2 Tbsp butter
1 medium brown onion, diced
3 cloves garlic, sliced
1 1/2 cups rice
1 1/2 cups chicken stock
1 x 14oz can chopped tomatoes
1 tsp ground cumin
3 chicken tenderloins
1/2 cup chopped parsley
- Turn on COOK cycle and add the butter, onion and garlic. Sauté until the onion is
translucent.
- Add the rice, stock, tomatoes and ground cumin.
- Lay the chicken tenderloins on top. Secure lid and set a timer for 20 minutes.
- When cooker switches to WARM, check chicken and rice for doneness, (chicken is
done when its internal temperature reaches 165°F.), may need additional cycle(s).
- Remove the tenderloins, dice into cubes and return to the pot with the chopped
parsley and stir gently to combine.
EASY GLAZED BERRY PIE
Serves 6
1 qt. strawberries
1 pt. blueberries
3/4 cup sugar
3/4 cup cold water
1/4 cup cold water
1/2 lime (lemon will do)
3 Tbsp cornstarch
1 pie crust
- Wash, clean and drain the berries.
- Add 1 cup of the strawberries (diced), 1/3 of the blueberries, sugar and 3/4 cup
water in the inner pot.
- Turn on COOK cycle and stir frequently for about 5 minutes.
- Mix cornstarch, 1/4 cup water and the lime juice. Add to the berry mixture and stir
until liquid turns clear.
- If the mixture gets too stiff, add a little more water.
- Unplug the power and allow the mixture to cool.
- Mix the rest of the berries into the glaze. Spoon mixture into pie shell. Serve with
whipped cream or vanilla ice cream.
POTATOES AND ONIONS
Serves 4
4 Yukon Gold potatoes (small),
quartered
1 onion, chopped
1 tbsp olive oil
1/2 cup water
Salt and pepper, to taste
- Add oil in pan and turn on COOK cycle. Add potatoes and onions. Stir.
- When the cooker switches to WARM cycle, add water and stir.
- Secure the lid and turn on COOK cycle again. The cooker will switch to WARM when
the water has boiled away.
- The potatoes should be cooked. If not, add a little more water and repeat COOK
cycle.
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18
SPAGHETTI
Serves 4
1 pound spaghetti
2 1/2 cups water
14 oz. spaghetti sauce (or 14 oz. jar)
- Break spaghetti in half or thirds and layer the dry pasta in the inner pot.
- Add water and sauce. Turn on COOK cycle. Stir frequently.
- When it switches to WARM, check if pasta is done. If not, add a bit more water, stir
and repeat COOK cycle.
QUICK TACO MEAT
Serves 4
1 pound lean hamburger
1 onion, chopped
8 ounce jar of taco sauce
Salt and pepper, to taste
- Place onion and meat into the pot. Turn on COOK cycle to brown meat and onion.
Stir while browning.
- The cooker may switch to WARM before the meat is browned, so you may need to
switch it back to COOK if that happens. Drain any grease from the pot.
- When meat is browned, add sauce and stir to combine.
- Secure lid and restart the COOK cycle (switch to WARM then back to COOK again).
- In 5-10 minutes, check for doneness. If mixture is bubbling, switch to WARM and let
stand until you are ready to spoon the mixture into taco shells or soft tortillas.
CORN ON THE COB
Serves 4
Water
2 ears of corn, halved
- Fill the inner pot half full with water. Secure lid and turn on COOK cycle.
- Clean and prepare the corn. Once water is boiling, add corn so that they are covered
with water.
- Cook for approximately 3 minutes. Remove corn with tongs.
- If you have more corn to cook, repeat.
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Maxi-matic Elite Bistro ERC-135 User manual
- Category
- Small kitchen appliances
- Type
- User manual
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