Coopers of Stortford F906 User manual

Compact Cooker F906 Instructions for Use
Please read and retain these instructions for future reference v002: 25/06/19
Technical Details:
220-240V, 50-60Hz
200W
Capacity: 0.4L 2 cups
"COOK" and "WARM" indicator lights
Iron outer shell and plastic parts
With non-stick inner pot
Glass lid and with steamer
With accessory of plastic measure cup and spoon
With micro-switch and safe switch
CAUTION
BEFORE STARTING TO COOK, CLEAN THE BOTTOM OF THE INNER POT AND THE
SURFACE OF THE HEATER PLATE, THEN TURN THE INNER POT CLOCKWISE AND
ANTI - CLOCKWISE SO THAT IT SITS PROPERLY ONTO THE HEATER PLATE INSIDE
THE ALL IN ONE COOKER. OTHERWISE, THE ALL IN ONE COOKER WILL NOT WORK
OR WILL BE DAMAGED.
OPERATING INSTRUCTIONS:
CAUTIONS TO READ BEFORE USING ALL IN ONE COOKER:
The “KEEP WARM” feature operates whenever the cord is plugged in. Ensure to unplug the cord
when the pan is not in the cooker, or when the cooker is not being used.
Place the inner pot inside the cooker before operating. Turn the pot gently to right and left.
If the switch button is difficult to press to the “cook” position, do not try to force it down. This difficulty
usually occurs when inner pot is not fully inserted in the cooker or when cooking has just finished.
Place the lid on your inner pot while cooking. Keep the lid in place after serving to prevent your food
from drying out or discolouring.
Keep the bottom of the inner pot and surface of heater plate free of foreign matter to prevent
malfunctioning.

Compact Cooker F906 Instructions for Use
Please read and retain these instructions for future reference v002: 25/06/19
HOW TO USE
**** WE RECOMMEND CHECKING THE FOOD REGUARLY (AS YOU WOULD DO WITH EVERYDAY COOKING)
AS IT IS COOKING AS THIS DOES NOT HAVE AN AUTOMATIC SHUT OFF SETTING.
1. Using the measuring cup provided in the package, measure and add ingredients to the inner pot.
2. Use the measuring cup to add water to the food inside the inner pot following the guidelines below:
Cups of Raw Rice Water add to the line on pot
10 cups 10 –10 1/2 cups
8 cups 8 –8 1/2 cups
6 cups 6 –6 1/2 cups
4 cups 4 –4 1/2 cups
2 cups 2 –2 1/2 cups
To cook rice:
Put the bowl inside the base unit.
Add the rice first, then the water to the cooking bowl as above.
Close the lid firmly. Turn pan gently to right and left. Close the cover firmly.
Plug in the power cord. Do not plug in until ready for cooking. Otherwise, the food may be spoiled.
If the pot is not inside the cooker, cooking will not begin.
Press the “Cook” switch. The indicator will light up once cooking has started.
When the food is done, the switch will pop up. After the switch pops up, leave covered for at least
15 minutes to steam food.
Unplug after each use. Grasp the plug, not the cord.
When you stew, the water level should be no more than 70% of the volume.
Do not block the ventilation hole in the lid. Danger of scalding.
To cook porridge:
Use a little less milk or water than you would for cooking on the hob. Add some chopped nuts or dried
fruit to taste.
To steam vegetables:
Vegetables
Quantity
Cooking time in minutes
Green beans
200g
20
Broccoli
200g
18
Carrots (sliced)
200g
15-20
Courgettes
200g
10-12
Please note that these times are approximations and may vary depending on quantity, quality and
personal preference.

Compact Cooker F906 Instructions for Use
Please read and retain these instructions for future reference v002: 25/06/19
Recipes
Chicken Noodle Soup
Ingredients
1 teaspoon olive oil
¼ onion, finely chopped
¼ carrot, sliced
1 teaspoon garlic, minced
400ml chicken broth
½ boneless cooked chicken breast, cut into ½ inch cubes
2 teaspoons finely chopped parsley
28g spiral pasta
Salt & pepper to taste
Pour the olive oil in the compact cooker bowl, add the onion, carrot and garlic. Cook with the lid on for a
few minutes. Remove the lid and add the pasta, chicken, chicken broth, parsley, salt and pepper. Cover
with the lid and cook for 5 minutes. Then remove the lid and stir.
Re-cover and cook until the pasta is tender.
Mushroom Risotto
Ingredients
150g chopped onions
3 cloves of garlic (crushed)
1 tablespoon olive oil
120g mushrooms (chopped)
1 teaspoon salt
1 teaspoon thyme
½ measuring cup dry white wine
3 cups vegetable stock
200 g Arborio rice
¼ measuring cup lemon juice
300g fresh spinach
1 tablespoon butter
1 ½ tablespoons parmesan cheese
Black pepper to taste
Turn on the compact cooker, but leave the lid open. Add the oil and let is heat while you prepare the
ingredients. Add the onions and garlic and stir to soften. Add the mushrooms, salt and thyme. Add the wine
and stock, stir well. Add the Arborio rice, stir well. Close the compact cooker lid and restart the cooking
timer. Let mixture cook and when done, stir well.
Stir in lemon juice, spinach, butter, parmesan and black pepper.
Macaroni Cheese
Ingredients
200g macaroni
1 teaspoon salt
1 can evaporated milk

Compact Cooker F906 Instructions for Use
Please read and retain these instructions for future reference v002: 25/06/19
100g grated Cheddar cheese
100g grated Parmesan cheese
½ teaspoon mustard powder
½ teaspoon ground black pepper
Combine the macaroni, salt and 2 measuring cups of water in the compact cooker. Cook for 30 minutes, or
until the cooking cycle is almost complete and most of the water is absorbed.
Stir in the evaporated milk, cheddar, parmesan, mustard and black pepper. Close the lid and turn the
cooker on and let cook for about 10 minutes, stirring occasionally, until the cheese is melted and the milk
well incorporated.
Thai Red Curry Chicken
Ingredients
2 tablespoons of Thai red curry paste
350ml coconut milk
1 teaspoon minced ginger
1 garlic clove minced
1/2 an onion sliced
120g bamboo shoots
1/2 a red pepper chopped
Soy sauce to taste
1/2 chicken breast cut into 1/2 inch pieces
In a bowl, mix the curry paste and coconut milk. Place the mixture in the compact cooker dish adding in all
the other ingredients apart from the chicken and soy sauce. Stir well to combine.
Season to taste with soy sauce and then add the chicken. Cook for 20 minutes with the lid down, after that
time remove the lid and stir. Re-cover and cooker for 10 minutes or more, until the chicken is cooked all the
way through.
Vegetable Frittata
Ingredients
100g frozen spinach
3 tablespoons of finely diced onion
30g grated cheddar cheese
3 large eggs
Salt & pepper to taste
Chop the spinach, onion and tomato. In a bowl, beat the eggs until uniform and then add the cheese.
Add the vegetables to the compact cooker bowl and leave to cook for around 2 minutes with the lid on,
until the onions are softened. If there is extra water from the vegetables, drain the water away before
adding the eggs.
Pour the egg and cheese mixture over the vegetables and stir. Cover with the lid and leave to cook for
around 10 minutes or until cooked through.

Compact Cooker F906 Instructions for Use
Please read and retain these instructions for future reference v002: 25/06/19
Turkey Chilli
Ingredients
250g turkey mince
2 tablespoons olive oil
400g tinned kidney beans, drained and washed
1 tablespoon chilli powder
1 tablespoon tomato puree
400g tinned chopped tomatoes
3 tablespoons of chilli seasoning
Salt and pepper to taste
Sour cream (optional)
¼ juice of a lime
Place the raw turkey mince in the compact cooker pan, with the olive oil and cook until fully cooked
through. Once cooked fully, drain away any excess fat.
Add the kidney beans, tinned tomatoes and tomato puree and stir. Add in all the seasonings and let simmer
for around 30 minutes.
Chicken & Mushroom Casserole
Ingredients
1 tablespoon of butter
1 clove of garlic minced
1/2 a chicken breast, cut into bite size pieces
40g mushrooms sliced
100g uncooked jasmine rice
230ml of chicken broth
2 tablespoons of grated parmesan cheese
2 tablespoons of Italian flat leaf parsley, chopped
Salt and pepper to taste
Add the butter, garlic, chicken and mushrooms to the compact cooked. Stir until chicken is browned on all
sides and cooked through. Add the rice and chicken broth and then cover with the lid.
Cook for around 20 minutes, stir and check it is fully cooked through. Add the grated parmesan and stir.
Allow it to sit with the lid for an additional 5 minutes.
Add salt and pepper to taste. Garnish with the chopped parsley and serve immediately.
Rice Pudding
Ingredients
100g rice
450ml milk
70g sugar
1 teaspoon of cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla extract