Davis & Waddell DES0486 User manual

essentials
2 in 1 Electric Steamboat Hotpot with
Teppanyaki Grill
DES0486
www.davisandwaddell.com.au
Thank you for choosing the Davis &
Waddell 2 in 1 Electric Steamboat
Hotpot with Teppanyaki Grill. To ensure
proper operation and to maintain the
lifespan of your appliance, please read
these instructions carefully before use.
Features and Parts
1. Hotpot (in middle)
2. Grill
3. Temperature indicator light for grill
4. Temperature control dial for grill
5. Temperature indicator light
for hotpot
6. Temperature control dial for hotpot
7. Glass lid
8. Handles
9. Oil drip tray’s
10. Power cord & plug
Safety First
• Please read these instructions
carefully before using appliance and
save this manual for future use. This
appliance is intended for household
use only and not for commercial or
industrial use.
Important Safeguards
• Please read through the following
safety precautions carefully before
switching on the appliance.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience
and knowledge, unless they have
been given supervision or instruction
concerning the use of the appliance
by a person responsible for their
safety.
• Keep this instruction manual in a safe
place for future reference. Please keep
the sales receipt and, if possible, the
full box packaging.
• Failure to follow the instructions listed
may result in electric shock, fire or
serious personal injury.
• Before plugging the appliance into
the main electrical supply, check that
the voltage and power supply comply
with the specifications indicated on
the rating plate of the appliance.
• Always place the appliance on a
stable, flat, heat-resistant surface.
Also, ensure that the surface can take
the weight of the unit during use.
• The appliance is intended for
DOMESTIC USE ONLY and should not
be used for commercial purposes.
• The appliance should only be used for
its intended purpose.
• Always keep the appliance out
of reach of children. Close adult
supervision is necessary when
appliance is used by or near children.
• Do not leave the appliance
unattended when in use.
1.
2. 3. 4.
5. 6.
7.
8.
9.

• Do not move or lift the appliance
while it is operating or while it is
connected to an electrical socket.
• Care should be taken when cleaning
the appliance.
• Never use the appliance if it is
damaged in any way.
• Do not operate the appliance if
the plug or power cord has been
damaged, is not working properly, has
been dropped or has been exposed to
water or other liquid.
• Check the appliance power cord
carefully and regularly for damage.
If the power cord is damaged in any
way, do not use.
• Do not allow the power cord to hang
over sharp table edges or come into
contact with hot surfaces.
• Make sure the appliance is switched
o and remove the plug from the
main electrical supply when it is not
in use.
• To prevent the risk of electrical shock,
do not immerse the power cord, plug,
or any parts of this appliance in water
or any other liquid.
• The appliance base must not be
submerged in water, as any contact
with the electrical parts would create
the risk of malfunction and electric
shock. Do not use the appliance with
wet hands.
• Do not use the appliance outdoors.
• Always switch the power OFF before
removing the plug from the wall
socket.
• To unplug the appliance, grasp the
plug firmly and remove it from the
mains electrical supply.
DO NOT PULL ON THE CORD.
• When operating the appliance or
shutting it down, the cooking areas
will remain hot for a period of time.
Let it cool down before handling/
touching.
Packaging and Recycling
• The materials used for this appliance’s
packaging can be reused, recycled
and disposed of through specific
waste streams.
• REUSE: Keep packaging to safely
store or transport your appliance,
preventing damage.
• RECYCLE: Look for the recycling
symbols on packaging components
to identify if they are recyclable.
Check with your local authority to find
out what materials are accepted for
recycling in your area.
• DISPOSE: Look for symbols on
packaging components and dispose
of materials accordingly.
Operating your 2 in 1 Steamboat
Hotpot with Teppanyaki Grill
Before First Use
Before first use, the parts must be
cleaned.
Getting Started
1. Season the cooking surface by
applying a thin coat of cooking oil
and rub in with paper towelling.
2. Insert the power cord into the socket
on the side of the appliance.
3. Plug the power cord into the power
outlet and turn on.
4. Set the hotpot and grill temperature
control dials to your desired
temperature settings.
5. To turn appliance o, turn dials to
the left, turn o the power switch at
the wall and unplug.
• Note: The lights near the temperature
control dials will illuminate and
remain on until the set temperatures
are reached. Lights will then cycle
on and o throughout cooking, as
temperatures are maintained by the
thermostat. On initial heating of the
electric pan, it is recommended that
temperatures be allowed to cycle (the
light cycling on and o) several times.

This will help the cooking surfaces
adjust to more accurate cooking
temperatures.
Care
• Before cleaning, unplug the unit from
mains and let it cool down completely.
When cleaning for the first time, keep
parts separate and do not plug cord
into appliance.
• Do not let water enter the oil drip
holes, power socket or electric parts.
Wipe and clean the exterior of the
main body with a damp cloth. Do not
immerse the main body in water or
other liquid.
• Remove and clean the oil drip tray
after every use and wash the tray in
warm soapy water.
• To clean the hotpot and grill, wipe
down with a soapy cloth, being
careful not to let water drip over the
edge of the grill. Rinse with a damp
clean cloth until no detergent residue
remains.
• Examine the electric cord to make
sure that there are no holes or kinks in
the covering on the cord that leaves
the electrical wires exposed.
• Allow the cooker to cool down and
dry fully.
• Note: Do not use abrasive cleaners,
steel wool or metal utensils to clean
the hotpot or grill as this will damage
their non-stick coatings.
Storage
Ensure appliance is clean and
thoroughly dry before storing. To
protect your appliance and its parts,
store in original packaging.
Our 12 month Guarantee
Our goods come with guarantees
that cannot be excluded under the
Australian Consumer Law. You are
entitled to a replacement or refund for
a major failure and compensation for
any other reasonably foreseeable loss
or damage. You are also entitled to have
the goods repaired if the goods fail to
be of acceptable quality and the failure
does not amount to a major failure.
We stand by this product. Therefore,
we oer a 12 month guarantee on the
heating element. The benefits of this
guarantee are in addition to any rights
and remedies imposed by Australian
Consumer Law. Our guarantee excludes
normal wear and tear and instances
where care and use instructions have
not been followed.
What Albi will do: During this guarantee
period, Albi will repair, replace or
refund any defective product. If
identical product is not available for
replacement, a similar product may be
oered. Albi asks you to cover the cost
of postage/transit if the product needs
to be sent back to us for inspection. If
Albi deems the product is defective,
we will reimburse your postage/transit
expenses. Albi will be responsible for
the postage/transit of the repaired/
replacement product to you.
What to do: If a fault/defect is
identified, cease using the product
immediately.
To make a claim on this guarantee,
take the product, proof of purchase
and full details of the alleged defect
to the retailer from whom the product
was purchased. If you cannot access
the retailer or are unsatisfied with the
solution oered by the retailer, contact
Albi via the details below.
Albi
Customer Care
87 Chifley Drive, Preston Vic 3072
P: 03 9474 1300
E: [email protected]om.au

Recipes
Vietnamese Steamboat
Serves 4
Ingredients
Broth
• 1½ litres good free range chicken
stock
• 2 tbsp. rice wine
• 3 lemongrass stalks, bruised
• 3 garlic cloves, crushed
• 3cm piece ginger, thinly sliced
• 2 spring onions, thinly sliced
diagonally
Dipping sauce
• 1–2 red chillies, de-seeded and finely
chopped
• 1 garlic clove, crushed
• 1 tbsp. sugar
• ¼ cup freshly squeezed lemon or lime
juice
• 1 tbsp. rice vinegar
• 2 tbsp. fish sauce
Chicken marinade
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• ½ tsp. sesame oil
• 1 garlic clove, crushed
• 600g free range skinless chicken
breast, thinly sliced
Steamboat additions
• 12 raw prawns, shelled
• 150g silken tofu, cubed
• Fresh Asian greens
• Sliced Chinese cabbage
• Asparagus
• Bean sprouts
• Sliced celery
• Sliced mushrooms
• Fresh coriander
• Thai basil
• Vietnamese mint
• 300g fresh egg noodles
Method
1. To make the broth, put all
ingredients in hotpot and bring to
boil. Simmer for 20 minutes.
2. To make the dipping sauce, add all
ingredients to a bowl and stir with
a fork until the sugar has dissolved.
Set aside until required.
3. To prepare the chicken, place oyster
sauce, soy sauce, rice vinegar,
sesame oil and garlic in a bowl. Add
sliced chicken and mix well, making
sure chicken is well coated.
4. Arrange your chosen steamboat
additions onto platters.
5. Place the appliance in the centre of
the table, and allow guests to poach
their steamboat options in the broth,
ensuring any chicken or prawns
are fully cooked through. Dip into
dipping sauce.
6. When poaching is complete, add
noodles to broth and simmer until
cooked. Ladle broth and noodles
into serving bowls and eat straight
away.

Tom Yum Steamboat Broth
(This flavoursome broth can be used as
an alternative to the broth described in
recipe above).
Serves 4
Ingredients
• 1 litre water
• 1 litre good free range chicken stock
• 2 stalks lemongrass, smashed
• 2cm ginger, peeled and chopped
• 8pce lime leaves
• 1 green onion, sliced
• 4 Thai red chillies, sliced
• 4 tbsp. Tom Yum paste
• 4 tbsp. fish sauce
• 2 tbsp. milk
Method
1. In the hotpot, combine water,
chicken stock, lemongrass, ginger,
lime leaves, green onion, chillies and
bring to a boil.
2. Lower heat to a simmer and add
Tom Yum paste, fish sauce and milk.
3. Allow to simmer until flavours
develop, then serve.
Laksa Hotpot
Serves 4
Ingredients
Broth
• 1.6 litres water
• 400mL coconut milk
• 2 tbsp. fish sauce
• 200g Laksa paste
Additions
• 16 prawns
• Packet of baby corn
• Firm tofu, sliced
• Snow peas and capsicum as desired
Garnish
• 50g beansprouts
• 1 red chilli, finely diced (remove seeds
for less heat)
Method
1. Add water, coconut milk, fish sauce
and Laksa paste to the hotpot and
bring to a boil. Reduce heat and
simmer until fragrant.
2. Grill prawns, baby corn and tofu for
3-4 minutes on high. Cook further if
desired.
3. Use fresh snow peas and capsicum
for extra crunch as desired.
4. Garnish with beansprouts and finely
diced chilli.
5. Serve on a bed of jasmine rice.
Tofu Hotpot
Serves 4
Ingredients
Broth
• 1 litre vegetable stock
• 1 star anise
• 4cm piece ginger, sliced
• 2 large garlic cloves, sliced
• 2 long red chillies, seeds removed,
thinly sliced on the diagonal
Additions
• 300g dried thin rice or egg noodles
• 1 tsp. sesame oil
• 1 tbsp. peanut oil
• 200g firm tofu, cut into 2cm pieces
• 100g enoki or thinly sliced shitake
mushrooms
• 1 leek (pale part only), thinly sliced
• 2 bok choy, quartered
• 2 tbsp. soy sauce

Garnish
• 2 spring onions, thinly sliced on the
diagonal
Method
1. Place stock, star anise, ginger, garlic
and chilli in the hotpot. Set appliance
to high heat and bring to a boil.
Reduce heat to medium-low and
simmer for 5 minutes to allow the
flavours to infuse.
2. While broth simmers, place noodles
in a bowl and cover with boiling
water. Let stand for 2-3 minutes,
then drain and toss with sesame and
peanut oils. Set aside until needed.
3. Grill the tofu and mushrooms for
extra flavour on the grill plate.
4. Add the leek and bok choy to stock.
Simmer for 2-3 minutes or until
vegetables are just cooked.
5. Add the soy sauce to broth.
6. Divide noodles, tofu, and vegetables
among four bowls.
7. Ladle soup into bowls. Scatter the
spring onion as a garnish and serve
immediately.
8. Note: You can grill 2 x 200g sirloin
steaks – trimmed and very thinly
sliced. Or conversely poach, the heat
from the soup will be enough to
cook the beef.
Teppanyaki Beef Yakiniku
Serves 4
Ingredients
• 2 white onions
• 1 red capsicum
• 300g Japanese/Kent pumpkin
• 1 zucchini
• 16 mushrooms
• 2 tbsp. vegetable oil
• 500g beef, thinly sliced
• Yakiniku Sauce
• ¼ cup soy sauce
• 2 dried chilli peppers, sliced
• 2 tbsp. sugar
• 2 tbsp. mirin
• 1 tbsp. grated garlic
• 1 tbsp. grated ginger
• ½ tbsp. ground sesame seeds
• 1 tsp. sesame oil
To Serve
• 2 boiled eggs
• Handful coriander
Method
1. To prepare the Yakiniku Sauce, add
soy sauce, dried chilli peppers, sugar,
mirin, garlic, ginger and sesame
seeds to the hotpot. Bring to a boil
while stirring.
2. Once boiling, add the sesame oil and
cook for another 2 minutes.
3. Slice onions, capsicum, pumpkin
and zucchini to 1 cm thick strips. Cut
stems o the mushrooms and slice
to 1cm thick.
4. Heat oil on the grill plate (set to
high). Start grilling vegetables as
these will take approximately 12
minutes to cook.
5. Add beef to the Yakiniku sauce to
marinate.
6. After about 4 minutes of marinating,
start cooking beef on the grill.
7. Turn vegetables and meat to ensure
they cook evenly.
8. Serve on a bed of rice or noodles
with half a boiled egg per bowl.
9. Garnish with coriander.

Thai Chicken Satay Skewers
Serves 4
Ingredients
Chicken Skewers
• 600g skinless free range chicken
thighs, cut into 2cm pieces
• 1 tbsp. curry powder
• 1 tsp. white sugar
• 2 tsp. red curry paste
• 1 tsp. salt
• 60mL coconut milk
• Skewers
Peanut Sauce
• 2 tbsp. red curry paste
• ¾ cup peanut butter
• ¼ cup white sugar
• 2 tsp. dark soy sauce
• 1 tsp. salt
• 2 tbsp. cider vinegar
• ¾ cup water
• 340mL coconut milk
To Serve
• Jasmine rice
• 2 tbsp. peanuts, finely chopped
• Finely sliced red chilli (de-seed for
less heat)
• Lime wedges
• Handful coriander
Method
1. In a bowl, mix together chicken,
curry powder, sugar, red curry paste
and 1 tsp. salt with ¼ cup of coconut
milk. Set aside for at least 30
minutes (or overnight). Soak skewers
if wooden.
2. Thread chicken onto skewers - 5
pieces each.
3. Turn on hotpot.
4. Place peanut sauce ingredients
into hotpot over medium heat, stir
to combine. Simmer - adjusting
consistency with water if sauce gets
too thick. Cover with lid and turn
to low whilst chicken continues to
marinate.
5. Turn on grill and wipe oil onto grill
plate.
6. Cook chicken skewers on grill for
approx. 3 mins each side until fully
cooked through.
7. Serve with jasmine rice, chopped
peanuts, chilli, lime and coriander.
English Breakfast
Serves 4
Ingredients
• Can of baked beans
• 4 rashers of bacon
• 4 eggs
• 2 large tomatoes, cut in half
Method
1. Use the hotpot to warm your
baked beans.
2. Start by cooking tomatoes on the
grill. Then, place your bacon on
to cook.
3. Using egg rings, fry eggs to your
desired preference.
4. Serve with toast and a hot cup
of coee.