Global Gourmet WG004 User manual

Instruction manual
Model: WG004
BY SENSIO HOME
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by SENSIO HOME
PRODUCT SAFETY...................................................................................... 1
ELECTRICAL SAFETY. ................................................................................. 2
PARTS DESCRIPTION ................................................................................. 3
BEFORE FIRST USE ..................................................................................... 3
USING YOUR CURRY STATION .................................................................. 4
SERVING SUGGESTIONS AND RECIPES ...............................................4-7
CLEANING AND MAINTENANCE............................................................... 7
SERVICING .................................................................................................. 7
GUARANTEE ............................................................................................... 8
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1
PRODUCT SAFETY
Read these instructions carefully before use, even if you are familiar
with this type of product. Keep the manual in a safe place for future
reference.
• Only use this appliance as described in these instructions, this product is
suitable for indoor domestic use only.
• Ensure the unit is used on a stable, level, heat resistant surface out of
reach of children. If necessary place a heat resistance mat underneath
the unit during use.
• This appliance can be used by children aged from 8 years and above
and persons with reduced physical, sensory or mental capabilities or
lack experience or knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe way and
understand the hazards involved. Children shall not play with the
appliance. Cleaning and user maintenance shall not be made by
children without supervision.
• Do not let the cord hang over the edge of the table or counter.
• Do not operate this appliance with a damaged cord or plug, or after the
appliance malfunctions or has been damaged in any manner.
• Do not use this unit on or near a heat source such as a hob or
naked ame.
• Do not operate with damp hands, make sure no liquid gets into the inlet
for the removable temperature control probe.
• Parts of the appliance become very hot during use. Use the handles only.
Avoid touching the metal parts as they become very hot.
• To avoid the risk of re do not position the curry station under hanging
kitchen cabinets as the unit releases heat, also make sure that the
appliance has sucient space around it and does not come into contact
with ammable materials.
• Only use the supplied removable temperature control probe, no other
types of temperature control probe should be used in any circumstances.
The use of other accessories not supplied with this product may result in
damage to the appliance and will invalidate the guarantee.
• Before inserting or removing the temperature control probe, please
ensure it is turned to the 0 (o) position.
•
When inserting the temperature control probe, it must be inserted
correctly and securely to prevent potential loose connection. The probe
should be facing upwards so that the control dial is visible. When
removing, do not pull by the power cable, instead grip the plastic
housing of the probe and pull to remove from the base unit. Do not use
excessive force or bend the probe when inserting or removing during use.
• The curry station is not suitable for cooking in; it is only suitable for
reheating or keeping food warm.
• Never leave the appliance unattended when in use.
• If moving the curry station to the table, remove the pots before
transporting. Use oven gloves and then put the curry pots into position.
•
Take extra care when the curry pots are in use. Only touch by the handles
of the curry pots and remove the lids by using the handle on the lid.
• If using the cooking plate to warm breads, take extra care as the surface
is extremely hot. Use non-stick tongs to add or remove.
• Switch the unit o and wait for it to cool down completely before
cleaning and storing.
• Make sure after cleaning, the connection socket for the removable
temperature control probe is completely dry before re-inserting it.
• Repairs may only be carried out by a qualied Electrician. Never try to
repair the appliance yourself as this could lead to an electrical hazard
and invalidate the guarantee.
• Do not immerse the unit, power cord or plug into water or any other
liquid as this may cause an electrical shock.
CAUTION
The base unit, heating plate and glass lid get very hot
during use. Avoid contact with these parts as there is
a danger of burns. The appliance must always be
positioned on a stable, level, heat resistant surface
during use. Use oven gloves to move the curry station to
the table and use the handles during cooking.
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by SENSIO HOME
ELECTRICAL SAFETY
Read these instructions thoroughly before using this appliance or
connecting it to the mains supply.
• A 13 amp BS1362 ASTA approved fuse must be tted.
• This appliance must be earthed.
• There are no user-serviceable parts inside this appliance. Always refer
servicing to qualied service personnel. The mains lead of this product
is not replaceable by the user. If the mains lead is damaged, the entire
appliance should be returned to the place of purchase.
• Do not allow this product to be exposed to rain or moisture during
use or storage.
• Before switching on, make sure that the voltage of your electricity
supply is the same as that indicated on the rating plate. Connecting it
to any other power source may cause damage.
• This product may be tted with a non-rewireable plug. If it is necessary
to change the fuse in the plug, the fuse cover must be retted. If the
fuse cover becomes loose or damaged, the plug must not be used until
a suitable replacement is obtained.
• If the plug has to be changed because it is not suitable for your socket,
or due to damage, it should be cut o and a replacement tted,
following the wiring instructions shown.
• The old plug must be disposed of safely because inserting it into a
13 amp socket could cause an electrical hazard.
The wires in the power cable of this product are coloured in accordance
with the following code:
• Blue = Neutral
• Brown = Live
• Green/Yellow = Earth
If the markings on the terminals of your plug do not correspond to the
colours of the wires in the power cable, proceed as follows:
• The wire which is coloured Blue must be connected to the terminal
which is marked Nor coloured Black
• The wire which is coloured Brown must be connected to the terminal
which is marked Lor coloured Red.
• The wire which is coloured Green/Yellow must be connected to the
terminal which is marked with the earth symbol ( ) or coloured Green.
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PARTS DESCRIPTION
1. Glass lid with cool touch handle x 4
2. Mini pot with silicone handle x 4
3. Heating plate
4. Carry handles
5. Removable temperature control probe
BEFORE FIRST USE
1. Remove all internal packaging materials and discard, you may want to
keep the box to store the appliance in after use.
2. Wipe all the surfaces of the base unit and heating plate with a soft
damp cloth; this will help to remove any manufacturing dust that
may be present.
3. Wipe the removable temperature control probe with soft dry
kitchen towel.
4. Wash the pots and lids in warm soapy water and rinse
and dry thoroughly.
5. Make sure there is sucient space above and around the unit.
6. Insert the removable temperature control probe into the connection
socket at the back of the curry station, ensure that the control dial is
turned to the 0 (o) position. Insert the plug into mains socket and
switch on.
7. Turn the dial to (5) which is the maximum setting and allow the
appliance to heat up for 10 minutes. The appliance may emit a small
amount of smoke and a characteristic smell when the heating element is
heated for the rst time, this is normal and will disappear following
rst use.
8. The appliance is now ready for use.
3
4
5
1
2
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by SENSIO HOME
USING YOUR CURRY STATION
1. Insert the removable temperature control probe securely into the
connection socket making sure the control dial is turned to the 0 (o)
position. Insert the plug into mains socket and switch on.
2. Use the dial on the probe to change the temperature. The thermostat
regulates a constant temperature. The thermostat indicator light will
click on and o during use. This is normal and is just the temperature
being constantly adjusted to maintain the desired warming
temperature.
3. Allow the unit to heat up to your desired warming temperature for
approximately 5 minutes.
4. Add the cooked food into the pots for reheating or warming.
5. Place the pots with lids into the recesses on the heating plate.
6. The lid has a steam vent, please exercise caution when removing the lid
to avoid any steam and/or condensation which may have built up on the
inside of the lid.
7. If using the heating plate to warm naan breads, chapatti etc. take care as
the cooking surface is extremely hot.
Thermostat Position Guidelines
Thermostat position Uses
0O
1LOW
For keeping prepared food warm
3MEDIUM
For reheating food slowly.
5
HIGH
For grilling and warming breads
directly on the cooking plate
NOTE: when reheating foods make sure they are piping hot before serving.
When reheating rice add a spoonful of water to generate some steam
and penetrate the rice to ensure the rice is piping hot.
SERVING SUGGESTIONS AND RECIPES
This curry station is great for parties and perfect for keeping your dishes
warm while the conversation ows at the table. Your guests can help
themselves to a variety of dishes.
Other Uses for the Curry Station.
This great unit is not only suitable for curry but warming and reheating a host
of other foods.
• Great for soup, use the bowls as individual serving dishes.
• Great for keeping breakfast items warm, perfect for the weekend if you
are having a family breakfast/brunch.
• Use the pots for keeping stews or casseroles warm during the winter
months, this is especially good if family members eat at dierent times.
• It is also good for warming naan breads and chapattis directly on the
heating plate.
Party Suggestions
There are many kinds of curry, and choosing the right one can often be a
confusing and stressful experience especially if you are not sure what heat
level the guests in your party like. Maybe try a variety to appeal to all tastes.
Here are some suggestions:
For the chilli lovers
Madras
This is a classic hot and tangy south Indian dish, it consists of a fragrant
blend of spices including coriander, fenugreek, chilli and fresh curry leaves.
Tamarind is added at the end to give the dish a wonderful tang.
Vindaloo
This is a popular dish from Goa, meat is marinated in a combination of
vinegar, ginger, sugar and spices then cooked with further spices; the end
result is ery dish with a sweet and sour taste.
Jalfrezi
This is south Indian curry which involves marinating meat, sh or vegetables
in oil and spices to produce a dry, thick sauce. It also includes adding green
nger chillies, peppers, onions and tomatoes.
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For the moderate chilli fans
Rogan Josh
This dish originates from the Kashmir region and typically uses Kashmiri
chillies which give it the vibrant red colour. It is most often made with lamb.
Dopiaza
This is made using two dierent forms of onion, rstly as a puree at the be-
ginning, and then onions are fried and added at the end. It is medium spiced
and has a thick creamy sauce that clings to the meat.
For the mild chilli fans
Chicken Tikka Massala
This is made from chunks of marinated chicken which is then grilled/ baked
at a high temperature then served in a tomato based sauce.
Korma
This can be made from meat or vegetables but most often with chicken. This
is cooked in a mild spiced sauce consisting of coriander and cumin yogurt,
cream with a nut or seed paste.
RECIPES
Fragrant Thai Red Curry
This Thai curry is jam packed with Asian avours
• 2 tbsp vegetable oil
• 1 onion chopped
• 2 cloves garlic, peeled and
crushed
• 2-3 tbsp Thai red
curry paste
• 1 stick lemongrass bruised
to release the avour
• 4 fresh or frozen kar lime
leaves, shredded or the
grated zest of 1 lime
• 1 tbsp grated ginger
• 2 x 400ml cans coconut milk
• 2 tbsp lime juice
• 2 tbsp Thai sh sauce
• 1 tbsp palm sugar
(or brown sugar)
• 1 kg chicken thigh llets/
breasts cut into bite
sized chunks
• 1 red pepper, deseeded
and sliced
• 175g baby corn sliced
in half
To garnish:
• Handful of shredded Thai
sweet basil or coriander.
Tip: Try and nd a good quality Red Curry Paste with a Thai brand,
it will make all the dierence.
1. Heat the oil in a large frying pan over a medium heat and sauté the
onion and garlic until softened.
2. Add the curry paste and fry until fragrant. Add the lemongrass, shredded
kar lime leaves or zest and ginger. Stir in the coconut milk, lime juice,
sh sauce and sugar and bring to the boil, bubble for 5 minutes and
then add the meat, red pepper and baby corn. Cook for 15 minutes until
the chicken is cooked through and the vegetables are tender.
3. Ladle the curry into warm bowls and scatter over the Thai basil or
coriander, serve immediately with steamed jasmine rice.
4. If using the Curry Station to keep the dish warm, decant the curry into
the pots and keep warm on setting 1.
Serves 4
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by SENSIO HOME
South Indian Vegetable Curry with Paneer
This curry is lightly spiced, lovely and fragrant, the addition of paneer gives
the curry more body, serve it with warm naan bread to soak up the sauce.
• 2 tbsp vegetable oil
• 1 large onion sliced
• 2 tsp peeled and grated ginger
• 2 garlic cloves, crushed
• 2 tsp black mustard seeds
• 12-15 curry leaves
(fresh if possible)
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tsp turmeric
• ¼ tsp cracked black pepper
• 1 nger green chilli,
nely chopped
• 400ml coconut milk
• 150ml vegetable stock
• 2 carrots, peeled cut into batons
• 1 small head of cauliower,
broken into orets
• 2 courgettes, chopped into
chunky pieces
• 1 large sweet potato, peeled and
chopped into chunky pieces
• 200g green beans, trimmed and
sliced in half
• 227g block paneer cheese,
cubed into bite size pieces
• 100g baby spinach leaves
• Small bunch coriander, chopped
To serve
Warm naan bread
and basmati rice.
1. Add the oil to a large deep frying pan and add the sliced onion and fry
until softened but not coloured, add the ginger, garlic, spices and chilli
and fry until fragrant.
2. Add the coconut milk and stock and bring to the boil. Stir in the carrot,
cauliower, courgettes, sweet potato, green beans and paneer and stir
well again to coat everything. Turn the heat down to a simmer, cover
with a lid and cook for approximately 20-25 minutes until the vegetables
are just tender.
3. Five minutes before the end of cooking time add spinach and chopped
coriander and stir into the curry. Replace the lid to allow the spinach
to wilt. Serve the curry with warm naan bread and lemon wedges and
scattered with a little more chopped coriander.
4. If using the curry station to keep the dish warm, decant the curry into
the pots and keep warm on setting 1. Serves 4
Lamb Rogan Josh
• 1 kg lamb leg
• 2 tsp ground cardamom
powder
• 2 tsp ground cumin seeds
• 2 tsp ground coriander
seeds
For the Sauce
• 1-2 tbsp oil or ghee
• 2 onions, peeled
and quartered
• 4 garlic cloves, peeled
• Thumb size piece of ginger,
peeled and chopped
• 2 tsp paprika
• 2 cinnamon sticks
• 2 bay leaves
• ½ tsp cayenne pepper
• 4 cloves
• 1 x 400g tinned tomatoes
• 200g thick yogurt
• Salt
• Small bunch of chopped
coriander
1. Trim any fat from the lamb and cut into bite size chunks, place this in a
bowl and sprinkle over the spices. Coat the lamb in the spice mix and
leave for a minute while you prepare the onion.
2. Add the onions, garlic and ginger to a mini chopper or food processor
and blitz to a paste, set aside for a minute.
3. Add the oil or ghee to a large frying pan and fry the lamb on a high heat
in batches until browned. Remove from the pan and set aside.
4. Add a little more oil to the pan and add the paprika, cinnamon sticks,
bay leaves, cayenne pepper and cloves and fry until fragrant, do not
allow the spices to burn. Add the onion mixture to the pan and stir fry
for 10 minutes, scraping the bottom of the pan to loosen the spices.
5. Add the lamb to the onion mixture and stir to coat, cook for a few
minutes more.
Serves 4-6
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Chicken Korma
This is a classic dish, but far less caloric than the Korma you may nd laden
with cream from an Indian takeaway, it is light and fragrant with a subtle kick
from the chilli.
Marinade
• 1kg chicken breast, cut into
bite size pieces
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, crushed
• 150g thick natural yogurt
For the sauce
• 2 onions, peeled
and quartered
• 2 dried red chillis
• 1 tbsp oil
• 1 tbsp ground coriander
• 1 tsp turmeric
• 3 cardamom pods, bashed
• 1 cinnamon stick
• 3 cloves
• 1 tsp garam masala
• Ground black pepper
• 75g creamed coconut
• 2 heaped tbsp ground
almonds
• Salt
• Small bunch chopped
coriander
• Squeeze of lemon juice
1. Place the chicken, ginger, garlic and yogurt into a bowl and mix well,
cover and leave to marinate in the fridge for 4 hours or overnight
if possible.
2. When you are ready to cook, place the onions and dried chilli into a
mini chopper or food processor and blitz to a paste. Leave to the side
for a minute.
3. Heat the oil in a large frying pan over a medium heat and add the
ground coriander, turmeric, cardamom pods, cinnamon stick, cloves and
garam masala and add a good pinch of black pepper. Stir fry these until
fragrant then add the onion and chilli mixture. Cook the onion and spice
mixture for about 10 minutes until soft.
4. Add the chicken and yogurt to the pan and stir well, continue to cook for
a further 10 minutes until the chicken is sealed.
5. Crumble in the creamed coconut and add a little water but not too
much water, the chicken should be visible and not submerged in liquid.
Add the ground almonds and season with salt and stir well, reduce the
heat down to a simmer, cover and cook for about 35-40 minutes until
the chicken is tender and the sauce is thick.
6. Sprinkle with chopped coriander before serving with naan bread or rice.
7. If using the curry station to keep the curry warm decant into pots and
keep warm on setting 1.
Serves 4-6
CLEANING AND MAINTENANCE
1. Unplug the appliance from the electrical socket.
2. Allow the hot appliance to cool down completely before cleaning
and storing.
3. Clean the heating plate after use with a damp cloth or paper towel
4. The heating plate SHOULD NOT BE PLACED INTO WATER OR ANY
OTHER LIQUID; the connection socket should not be allowed to get wet.
5. Clean the pots and lids using warm soapy water and a soft cloth. Avoid
rapid changes in temperature do not place a hot lid in cold water.
6. Wipe the removable temperature control probe with soft dry kitchen
towel. Do not clean the probe with a damp cloth; it must be kept dry
at all times
SERVICING
There are no user serviceable parts inside this appliance.
Always refer servicing to qualied service personnel.
If you drop or damage your product, do not use until it has been inspected
and approved by a qualied electrician.
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by SENSIO HOME
GUARANTEE
This product is guaranteed for a period of 2 years from the date of original
purchase when you simply register your product at www.sensiohome.com
within 28 days of purchase.
Any defect that arises due to faulty materials or workmanship during the rst
12 months, will either be replaced or refunded where possible during this
period by the dealer from whom you purchased the product.
NB: Non-registered products are guaranteed for a period of 12 months.
If a fault develops after 12 months and within 24 months from the date of
original purchase and you have registered the product on line, you should
contact customer services quoting the products model number and batch
code.
The following conditions apply:
• The guarantee does not cover accidental damage, misuse, cabinet parts,
knobs or consumable items.
• The product must be correctly installed and operated in accordance
with the instructions contained in this manual.
• It must be used only for domestic purposes.
• The guarantee will be rendered invalid if the product is re-sold or has
been damaged by inexpert repair.
• Specications are subject to change without notice.
• The manufacturer disclaims any liability for the incidental
or consequential damages.
• The guarantee is in addition to, and does not diminish your statutory
or legal rights.
• Valid in the UK only.
GUIDELINES FOR PROTECTION
OF THE ENVIRONMENT
At the end of the useful life of the appliance, it should not be disposed of
with general household waste.
Check with your Local Authority or retailer for recycling advice in your
local area.
This symbol on appliance, instruction manual and packaging
puts your attention to this important issue. The materials
used in this appliance can be recycled. By recycling used
domestic appliances you contribute an important push to
the protection of our environment. Ask your local authorities
for information regarding the point of recollection
Customer Helpline: 0345 467 6743
For technical queries, please contact:
MPL Home, IMEX, 575-599, Maxted Rd., Hemel Hempstead, HP2 7DX
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