- Тип техники
- Бренд
Просмотр инструкции мультиварки Marta MT-4312, страница 40
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time or turn the product over.
Stew: liquid shortage in the pot.
Pour more liquid into the pot.
Boil: liquid shortage in the pot - ingredients proportion was wrong.
Follow the proportion of hard and liquid ingredients.
Bake: inner pot was not enough greased.
Grease inner pot surface before placing dough inside.
Product has lost its shape
The dish waas stirred too often.
Stir the meal each 5-7minutes while frying.
Too long cooking.
Set less cooking time or use proved recipe that is adapted for this multicooker model.
Cooked pastry is too moist
Too moist ingredients were used (juicy vegetables or fruits, frozen berries, sour cream, etc)
Choose ingredients according to the recipe. Try to avoid too moist products.
Cooked pastry was kept in closed multicooker too long.
Take cooked pastry out of the multicooker right after the cooking program finish. In case of using
“Keep warm” function you may leave cooked pastry in the multicooker for short time.
Pastry hasn’t risen
Eggs and sugar were not properly beaten up.
Use proved recipe that is adapted for this multicooker model. Ingredients, way of cutting,
proportions, time of cooking and cooking program must match the recipe.
Flour was not sieved or dough was not kneaded properly.
Wrong order of ingredients adding.
Chosen cooking recipe didn’t match this multicooker model.
ADVISED COOKING TIME FOR STEAMING (WITH PRESSURE)
Product
Weight (g)
Water (ml)
Cooking time (minutes)
Pork fillet / beef fillet (chops 1,5 х 1,5 cm)
500
500
15
Mutton fillet (chops 1,5 х 1,5 cm)
500
500
20
Chicken fillet (chops 1,5 х 1,5 cm)
500
500
15
Meat balls / rissoles
180 / 450
500
10 / 15
Fish fillet
500
500
10
Shrimps (frozen cooked)
500
500
5
Potatoes (chops 1,5 х 1,5 cm)
500
500
15
Carrots (chops 1,5 х 1,5 cm)
500
500
15
Red beets (chops 1,5 х 1,5 cm)
500
500
25
Vegetables (frozen)
500
500
10
Egg
150 / 3 pcs
500
10
RECOMMENDED TEMPERATURE FOR DIFFERENT TYPES OF PRODUCTS FOR COOKING WITH “MULTICOOKER” PROGRAMM
Temperature (°C)
Dish or cooking process
35-40
Dough proving, yoghurt, vinegar cooking
45-50
Fermentation
55-60
Green tea brewing, baby meal warming up
65-70
Meat cooking in cooking bag, punch cooking
75-80
Pasteurization, white tea brewing, mulled wine cooking
85-90
Cottage cheese cooking, red tea brewing, for products that require long time of cooking
95-100
Milk porridge, jam cooking
105-110
Sterilization, galantine and aspic cooking
115-120
Shank cooking, sugar syrup cooking
125-130
Casserole baking, meat stewing
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