Kalorik EKP 47828 User manual

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EKP 47828 –200605
120V~60Hz 1650W (13.7A)
TRIPLE BURNER BUFFET SERVER SET
EKP 47828
TRIPLE QUEMADOR CONJUNTO
DE BUFFET
RÉCHAUD ÉLECTRIQUE TRIPLE
STYLE BUFFET
EN……... 3
ES……... 18
FR…....... 34

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EKP 47828 –200605
PARTS DESCRIPTION / DESCRIPTION DES
ÉLÉMENTS
ENGLISH:
1. Heating plate
2. Power indicator light
3. Individual power control knobs
4. 3 Qt Casserole pans with lids
5. Triple burner buffet base
ESPAÑOL:
1. Placa calefactora
2. Luz indicadora de potencia
3. Controles individuales de
potencia
4. Cacerolas de 3 Qt con tapas
5. Base de triple quemador
conjunto
FRANÇAIS:
1. Plaque chauffante
2. Témoin d’alimentation
3. Contrôles de températures
individuels
4. 3 casseroles 2,8 L avec
couvercles
5. Base de réchaud triple bruleur
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EKP 47828 –200605
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. READ ALL INSTRUCTIONS.
2. Check that your voltage in your home corresponds to what is stated
on the appliance.
3. Do no touch hot surfaces as they may cause injuries. Use handles or
knobs.
4. To protect against electrical shocks do not immerse cord, plugs, or
the appliance in water or any liquid.
5. Close supervision is necessary when any appliance is used near
children. This appliance is not recommended for children to use.
6. This 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 use of the appliance by a person
responsible for their safety.
7. The temperature of accessible surfaces may be high when the
appliance is operating.
8. Unplug from outlet when not in use and before cleaning. Allow to
cool before cleaning the appliance or moving the appliance.
9. Never leave the appliance unattended, while it is operating.
10. Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions, or has been damaged in any
manner. Return appliance to the nearest authorized service facility
for examination, repair or adjustment.
11. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
12. Do not use outdoors.
13. Do not place the food directly on the heating surfaces, ensure food is
cooked in a pan or cooking pot.
14. Do not clean with metal scrubbing parts. Pieces can break off the
pad and short electrical parts, creating a possibility of electric shock.
15. Do not use appliance for other than intended use.
16. Do not let cord hang over edge of table or counter, or touch hot
surfaces.

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EKP 47828 –200605
17. Do not place on or near a hot gas or electric burner, or in a heated
oven or microwave oven.
18. The appliances are not intended to be operated by means of an
external timer or separate remote-control system.
19. Always ensure that the cookware used on the hot plate does not
project beyond the area of the hot plate or overhang the controls.
20. Extreme caution must be used when moving an appliance
containing hot liquids.
21. Never leave oil or fat that is being heated unattended. This is a fire
risk.
22. Do not operate at maximum power for more than an hour.
23. A fire may occur if the cooking plate is covered or touching
flammable material, including curtains, draperies, walls, and the like,
when in operation.
24. Do not pull on the power cord to disconnect, pull on the head of the
plug. Always turn the power control knob off and disconnect from
the power outlet when not in use and before cleaning.
25. Always place on a flat, level and heat-resistant surface.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
3-PRONG PLUG INSTRUCTIONS
For your personal safety, this appliance must be grounded. This appliance
is equipped with a power supply cord having a 3-prong grounding plug.
To minimize possible shock hazard, the cord must be plugged into a
mating 3-prong, grounding type, wall receptacle, grounded in
accordance with the National Electrical Code ANSI/NFPA 70 latest edition
and all local codes and ordinances. If a mating wall receptacle is not
available, it is the personal responsibility and obligation of the customer to
have a properly grounded, 3-prong, wall receptacle installed by a
qualified electrician.

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EKP 47828 –200605
SHORT CORD INSTRUCTIONS
A short power supply cord is provided to reduce the hazards resulting
from becoming entangled in, or tripping over a longer cord. Extension
cords may be used if care is exercised in their use.
•The electrical rating of the extension cord should be at least that of
the appliance. If the electrical rating of the extension cord is too low,
it could overheat and burn.
•The resulting extended cord should be arranged so that it will not
drape over the countertop or tabletop where it can be pulled on by
children or tripped over.
BEFORE THE FIRST USE
This product has been designed to offer you independent cooking
controls for optimum cooking flexibility.
•Remove all packing materials.
•Wash the pots and wipe down the triple burner base. Make sure all
items are dry before using.
•Place on a dry, flat, level, and heat-resistant surface, close to an
electric socket.
•For proper ventilation provide at least 4-6 in (10-15 cm) of space
above and around the appliance.
•Before using for the first time, turn the hot plates on to the highest heat
setting and heat up for 10 minutes. This will burn off any residue left
from manufacture.
•Some odor and smoke could develop during this process, ensure
good ventilation and it should disappear after few minutes of use.
•Set the power dials back to off and allow the unit to cool down
completely. The cooking plates are now ready for use.
•Keep the surface of the heating element clean and dry.
•NOTE: This should be the only time the hot plates are turned ON
without cooking utensils on them.

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EKP 47828 –200605
OPERATING INSTRUCTIONS
•Select a suitable position close to an electric socket, on a dry, flat,
level, and heat-resistant surface.
•Make sure the power control knobs are in the off starting position,
before plugging in the power outlet.
•Place filled cooking pots on the burner. NOTE: DO NOT operate the
burner without filled cookware pots on top.
•Turn the power control knobs clockwise for the triple burners to turn
on.
•The temperature/power indicator lights will illuminate and stay
illuminated until the temperature setting has been reached. It will
then cycle on and off until the unit is turned off or unplugged.
•After use, turn power dials back to the starting point, and unplug the
appliance from the electrical outlet. Allow the unit to cool before
moving or cleaning.
•Due to the cooking plate construction, residual heat will remain after
switching off. This may be used to keep food warm for a short period.
Be careful not to touch the heating elements until they have
completely cooled down, at least for 1 hour.
NOTES:
•For maximum heat efficiency, always use flat-bottomed cookware,
which makes full contact with the cooking plates. Ideally, the pan’s
base should be of the same size as the cooking plate that it is placed
on.
•The hot plates can all be used at the same time; however, care must
be exercised to prevent the cookware handles from protruding over
the adjacent hot plates.
•Do not operate at maximum power for more than an hour.
IMPORTANT! Do not place food directly on the heating plates.
CAUTION! The metal surface will become hot! Do not touch while in use.

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HINTS AND TIPS
•Do not use with unstable pans or pans that do not have a flat
bottom.
•Never switch the unit on without a pan being placed on the heating
elements, as it may damage the appliance.
•Cookware with a base smaller than the diameter of the boiling ring
should not be used.
•Pots and pans with convex, concave, or uneven bottoms should not
be used.
•Cooking utensils, regardless of their size, should not protrude beyond
the boiling ring or intrude into the area of proximity of the controls.
RECIPES
These recipes are for at-home entertaining, on-the-go parties, seasonal
celebrations, and sumptuous meals…all from the beauty of your Kalorik
Triple Burner Buffet Set. From quick stovetop preparations to oven-baked
dishes, you can serve breakfast, brunch, lunch, dinner, and dessert from
your new Triple Burner. And how nice it is to celebrate with a buffet
where everyone can take their own plateful (and seconds!). I guarantee
that these delicious dishes will put a smile on everyone’s face!

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EKP 47828 –200605
BREAKFAST CHILAQUILES / Serves 4
Eggs, tortillas, and cheese…what a wonderful way to start the day! Pantry items that come
together quickly make up this traditional Mexican dish. Use up leftover corn tortillas and
salsas and garnish with crema, crumbled queso fresco, chopped red onion and avocado
slices.
•3 tablespoons corn oil
•6 white corn tortillas, cut into 1/2-
inch strips
•4 large eggs, beaten
•One 4-ounce can diced fire-roasted
green chilies
•1/2 teaspoon ground cumin
•1/2 teaspoon dried oregano
•1/2 cup shredded Monterey Jack
cheese
•2 tablespoons freshly chopped
cilantro
•1 cup your favorite salsa
•Mexican Crema, crumbled Queso
Fresco, chopped red onion, cilantro
leaves
•Hot Sauce
Heat the oil in a saucepot until almost smoking. Add the tortilla strips and sauté until
fragrant and beginning to crisp. Add the beaten eggs, chilies, cumin, and oregano and
cook until the eggs are just set. Mix in the cheese and cook until melted. Finish with cilantro,
salsa and crema and pass hot sauce at the table.
ITALIAN EGGS IN TOMATO SAUCE / Serves 4
This poached egg dish makes a terrific breakfast, brunch, or a quick dinner! Serve the eggs
over toasted bread with a spoonful of the tomato sauce; you can add a dollop of ricotta
or goat cheese when serving if you like.
•1 tablespoon good-quality olive oil
•2 garlic cloves, minced or grated
•1 teaspoon granulated sugar
•Pinch of red pepper flakes
•4 cups homemade or store-bought
marinara sauce
•6 large eggs
•Salt and freshly ground pepper
•4 slices toasted country or French
bread, for serving
•Grate Parmesan cheese, for serving
Heat the olive oil in a saucepot over medium-high heat. Add the garlic and red pepper
flakes and cook for 30 seconds, stirring often, until the garlic is lightly golden. Add the
marinara sauce, season with salt and pepper and bring to a boil. Reduce the heat and
simmer for 15 minutes.
Gently crack the eggs into the tomato sauce, cover the pot with a lid and let cook for 5
minutes. Remove from the heat and let stand for 3 minutes, uncovered. Place each egg
onto a piece of toast and spoon the sauce over the eggs. Finish with the Parmesan
cheese.

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EKP 47828 –200605
EASY BAKED BRIOCHE FRENCH TOAST / Serves 6
Somewhere between traditional French toast and bread pudding and so easy to prepare
the night before! Serve it with fresh berries and peaches or in the Fall with caramelized
apples and cranberry sauce.
•One 24-ounce brioche loaf, cut into
1-inch cubes
•One 8-ounce package cream
cheese, cut into small cubes
•3/4 cup chopped pecans or
walnuts
•1/2 cup golden raisins, dried
cranberries or dried blueberries
•6 large eggs
•2 cups whole milk
•1/2 cup firmly packed dark brown
sugar
•2 teaspoons pure vanilla extract
•1 teaspoon ground cinnamon
•Pinch of nutmeg
•Powdered sugar
•Pure Grade B pure maple syrup,
warmed
Generously butter a 3-quart saucepot. Place half of the bread cubes in a single layer in the
pot, filling in all the gaps. Evenly scatter the cream cheese cubes, nuts and raisins on top.
Cover completely with the remaining bread cubes. In a large mixing bowl, whisk together
the eggs, milk, brown sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the
bread cubes. Gently press down on the bread cubes to allow the top layer of bread to
absorb the liquid. Cover with plastic wrap and refrigerate for four hours or overnight.
Preheat the oven to 350°F. Remove the pot from the refrigerator and let it sit at room
temperature for 20 minutes. Bake the French Toast covered for 20 minutes, then uncover
and bake 15 to 20 minutes longer, or until the cubes are nicely toasted and there's no liquid
on the bottom of the pot. Let rest 10 minutes before serving. Spoon the French Toast into
bowls and finish with powdered sugar and warm maple syrup.
SRIRACHA POPCORN / Serves 6
Great for popcorn lovers and Sriracha lovers! This snack is spicy, salty, tangy, buttery, and
addictive.
•1 tablespoon vegetable oil
•1/4 cup popcorn kernels
•4 tablespoons unsalted butter, melted
•2 tablespoons Sriracha
•Zest of 1 Lime
•Generous pinch of salt
Pour the oil into a tall saucepot (with a lid) and add the popcorn kernels. Place over
medium heat, cover with the lid and cook, shaking the pan often, until the popcorn pops
completely. Whisk together the melted butter, Sriracha, lime zest and salt in a mixing bowl.
Drizzle over the warm popcorn in the pot and toss to coat.

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EKP 47828 –200605
CHEDDAR BEER DIP with SOFT PRETZELS / Serves 8
Bring on game-day with this warm and hearty dip made with beer and lots of cheddar
cheese. Add a few dashes of hot sauce or a squeeze of Sriracha and warm the soft
pretzels with a brush of butter and everything bagel seasoning!
•1 cup Pale Ale
•4 cups shredded cheddar cheese
•3 tablespoons unsalted butter
•3 tablespoons all-purpose flour
•4 cups whole milk
•1 teaspoon freshly squeezed lemon
juice
•Salt and freshly ground pepper
•8 frozen soft pretzels, baked
according to package directions
Pour the beer into a 3-quart saucepot and bring to a boil. Simmer until reduced by half. In
a separate 3-quart saucepot, combine the butter and flour. Cook over medium-low heat,
stirring constantly, for 3 minutes. Add the reduced Pale Ale and the milk and continue to
cook, whisking often, until the mixture is thickened, about 5 minutes.
Slowly whisk in the cheddar cheese until smooth and fully incorporated, then add the
lemon juice, salt and pepper. Serve the dip warm with soft pretzels for dipping.
VERY VEGGIE MINESTRONE with TORTELLINI / Serves 6
There is so much veggie goodness in this hearty soup. Add the rind from a wedge of
Parmesan while it’s simmering, to increase deliciousness! Top the soup with a dollop of
pesto and serve with an arugula salad and Tiramisu for dessert.
•3 tablespoons olive oil
•1 small sweet yellow onion, diced
•1 garlic clove, minced
•1 leek - cut in half, cleaned, and
sliced thinly
•3 carrots, coarsely chopped
•1 zucchini, thinly sliced
•1 russet potato, peeled and diced
•4 cups vegetable broth or low-sodium
chicken broth
•One 28-ounce can diced tomatoes in
juice
•One 15-ounce can cannellini beans,
rinsed and drained
•2 cups fresh baby spinach leaves or
kale leaves
•One 9-ounce package fresh cheese
tortellini
•1/2 cup freshly grated Parmesan
cheese
•Salt & freshly ground pepper
Heat 2 tablespoons of olive oil in a saucepot. Add the onions and sauté, stirring often, until
the onion is translucent, about 5 minutes. Add the remaining olive oil along with the garlic,
leek, carrots, zucchini, and potatoes. Season with salt and pepper and sauté, stirring often,
for 5 minutes. Add the broth and bring to a boil. Reduce the heat to low, cover the pot
with a lid and simmer for 15 minutes, stirring occasionally. Add the diced tomatoes with
their juice, beans, spinach, and tortellini. Simmer for 10 minutes more. To serve, ladle the
soup into soup bowls and finish with Parmesan cheese.