Koolatron Czech Cooker User manual

04/2010-v1H1S073 Instruction Manual & Recipes
Czech Cooker™
TCCZ02SN
www.CzechCooker.com
WARRANTY
This KOOLATRON produ t is warranted to the retail onsumer for 90 days from
date of retail pur hase, against defe ts in material and workmanship.
WHAT IS COVERED
- Repla ement parts and labor.
- Transportation harges to ustomer for the repaired produ t.
WHAT IS NOT COVERED
- Commer ial or industrial use of this produ t.
- Damage aused by abuse, a ident, misuse, or negle t.
- Transportation of the unit or omponent from the ustomer to Koolatron.
IMPLIED WARRANTIES
Any implied warranties, in luding the implied warranty of mer hantability are
also limited to duration of 90 days from the date of retail pur hase.
WARRANTY REGISTRATION
Register on-line at www.koolatron. om AND keep the original, dated, sales
re eipt with this manual.
WARRANTY AND SERVICE PROCEDURE
If you have a problem with your unit, or you require repla ement parts, please
telephone the following number for assistan e:
North America 1-800-265-8456
Koolatron has Master Servi e Centres at these lo ations:
Koolatron U A Koolatron Canada
4330 Commer e Dr. 27 Catharine Ave.
Batavia, NY Brantford, ON
14020-4102 N3T 1X5
U.S.A. CANADA
A Koolatron Master Servi e Centre must perform all warranty work. Servi e
after warranty may be obtained at a Master Servi e Centre or at an authorized
servi e dealer. Pur hase Re eipt is required to establish warranty eligibility.
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TABLE OF CONTENT
Parts List ....................................................................................................2
Introdu tion................................................................................................3
Operating your Cze h Cooker™................................................................4
Using your Cze h Cooker™ ......................................................................5
Re ipes.................................................................................................6-23
Warranty...................................................................................................24
PART LI T
INTRODUCTION
PECIAL FEATURE OF YOUR CZECH COOKER™
• Cook, roast, bake, grill, fry, and re-heat using 80% less energy than
your oven!
• Only 1-2 minute pre-heat!
• Variable Temperature Control
• Removable Power Sour e - for easier leaning and storage.
• Separate Lid Stand - to rest lid on, when removed from pot while
ooking.
From Banana Bread to a Roasted 2 lb Chi ken, you an ook almost
anything in your Cze h Cooker™ that you would normally prepare in
your own oven. The heat sour e is in the lid and dire ts heat throughout
the pot. Sin e the lid and pot are loser to your food than a typi al
oven, you will only need 1-2 minutes to pre-heat, saving you valuable
time.
As a guide, the lowest setting (1) your Cze h Cooker™ will ook at
approximately 90°C/195°F up to 180°C/356°F on the highest Setting (5).
For dishes su h as a Chi ken and Ri e asserole, you an use a lower
heating setting (3). For simmering and warming through an adjust the
heat setting to (1).
Be reative with your re ipes, as the Cze h Cooker™ will allow some
unique ooking te hniques. You an get ba on sizzling in the pot, and
the lid will keep the grease from splashing and spitting. The Cze h
Cooker™ produ es some ex ellent baked goods, you an bake a ake
dire tly in the pot, just pour in your batter and wat h it ook through the
viewing window. On e ooled, turn the pot over and slide your ake out
of the non-sti k oated pot.
HELPFUL TIP AND UGGE TION
All of your favourite re ipes ooked using your oven an be ooked in
the Cze h Cooker™, but to get you started, we have provided you
some preferred re ipes on the next few pages. We hope you enjoy
ooking with your Cze h Cooker™!
A
B
CD
32
A. Lid
B. Pot
C. Stand for Pot
D. Stand for Lid
E. Power Cord
F. Instru tion Manual/Re ipes
E
F
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4
In a hurry? You an easily make the following onvenien e foods found
in the frozen or refrigerated se tion of your gro er. Just follow the oven
ooking times on the produ t pa kage dire tions as a guideline.
• Refrigerated innamon buns, roissants or ookie dough
• Appetizers: spring rolls, mini qui hes, na hos, et .
• Chi ken nuggets, fish sti ks, fries, pizza
• Puff pastry, frozen pie, brownies
OPERATING YOUR CZECH COOKER™
• To turn the unit ON, turn the dial lo kwise until the light
illuminates.
• The temperature ranges from 90°C-180°C (195°F-356°F)
- Position (0) - OFF
- Position (1) - 90°C (195°F) - Lowest Temperature
- Position (2) - 110°C (230°F)
- Position (3) - 130°C (265°F)
- Position (4) - 150°C (300°F)
- Position (5) - 180°C (356°F) - Highest Temperature
Carefully read the following directions. They pro ide important
information with regard to safety, use and maintenance.
Keep this booklet for future reference.
CAUTION !
• Lid and pot gets hot when in use, handle with care!
• Never immerse the lid or power ord into water, always use a damp
loth to lean.
• Keep out of rea h of hildren.
• Do not rest the lid fa e down dire tly on any surfa e, as it ould burn
the surfa e. Use the Lid Stand provided for resting the lid.
• Do not let the ord hang over a table or ounter edge.
• If the ord or devi e be omes damaged please onta t ustomer
servi e at 1-800-265-8456.
U ING YOUR CZECH COOKER™
• Before first use, wash the pot with mild soap and water. Do not use
anything abrasive.
• Pla e the POT into the STAND.
• Pla e the food to be ooked in the pot.
• Pla e the LID se urely on top of the POT.
• Plug the ADAPTER END into the LID and pla e on the required
setting.
• Pla e plug into ele tri al outlet. Heat light indi ator should turn on.
If not, make sure adapter is orre tly plugged in lid.
• During ooking, do not lift the lid unne essarily as moisture is retained
within the pot during ooking, and some of this may be lost.
• After ooking, let the pot ool before washing.
5
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7
RECIPE
RATATOUILLE CANAPÉS
1/2 up (125 ml)small zu hini, di ed
1/2 up (125 ml) eggplant, di ed and tossed with a little salt
1/2 up (125 ml) onion, di ed
1/2 up (125 ml) red and green bell pepper, di ed
1 love garli , min ed
4 anned tomatoes, rushed
1 tbsp (15 ml) olive oil
1 tsp (5 ml) ea h fresh parsley, thyme, finely hopped
1 bay leaf
Salt, pepper to taste
Cra kers or toast points.
On setting 4 ook onion and garli in olive oil until soft but not brown,
approx. 10 min. Add herbs, salt and pepper. Add zu hini, ook for 5
minutes. Add eggplant, peppers and rushed tomatoes, ook until all
vegetables are soft, approx. 10 min. Remove bay leaf. Serve on your
favourite ra kers or toast points.
6
RECIPE
MINESTRONE SOUP
1 tbsp (15 ml) olive oil
3 sli es ba on
1/2 sm. Zu hini, sli ed
1 med onion, di ed
1/2 stalk elery, di ed
1/2 arrot, di ed
1/2 red pepper, di ed
1/2 green pepper, di ed
1/3 (85 ml) up green beans ut in 1/2 in h pie es
2 loves garli , min ed
1 up (250 ml) red kidney beans, rinsed
1/2 up (125 ml) hi k peas, rinsed
4-5 anned tomatoes with jui e
4 ups (1 litre) water
1/4 tsp (1.2 ml) fresh rosemary, hopped
3-4 sprigs of fresh thyme
1/2 tsp (2.5 ml) fresh basil, hopped
1/2 tsp (2.5 ml) fresh oregano, hopped
1/2 tsp (2.5 ml) fresh parsley, hopped
Salt and pepper to taste
1/2 up (125 ml) orzo
On setting 4, render ba on in olive oil, drain ex ess oil. Add onion,
elery, arrot and garli . Cook until soft but not browned, approx.
20 min. Add zu hini, red and green peppers, kidney beans, hi k peas,
fresh herbs and seasoning.
Cook until vegetables are tender, approx 10 min. Add tomatoes,
green beans, orzo and water, simmer until pasta is tender.
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RECIPE
VEGETABLE FRITTATA
1 up (250 ml) onion, thinly sli ed
1/2 up (125 ml) zu hini, thinly sli ed
1/2 up (125 ml) mushroom, thinly sli ed
4 asparagus spears ut into 1/2 in h pie es
2 tbsp (30 ml) melted butter, unsalted
8 eggs, beaten
1/2 up (125 ml) milk
Salt and pepper to taste
Dash of hot sau e
Pla e butter, onion, zu hini, mushroom and asparagus in Cze h
Cooker™ on setting 4 for approx. 10 minutes until vegetables are soft
but not browned. Meanwhile beat eggs, milk, salt, pepper and hot
sau e together in a bowl. When vegetables are ready pour egg mixture
over them and ontinue ooking until enter is set, approx. 20 min.
9
RECIPE
HERBED SALMON FILLETS
1/4 up (50 ml) up olive oil
2-3 salmon fillets, rinsed and dried
1/2 tsp (2.5 ml) fresh thyme, hopped
1/2 tsp (2.5 ml) parsley
1/4 tsp (1.2 ml) rosemary
1/2 love garli , min ed
Salt and pepper to taste
Combine oil with thyme, parsley, rosemary and garli . Heat oil just to
warm. Rub salt and pepper on fillets and pla e in Cze h Cooker™.
Cover fillets with herbed oil and ook on setting 4 until fish starts to
flake, approx. 20 min.
8
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11
RECIPE
CHICKEN AND RICE CASSEROLE
2 hi ken breasts
1 an (284 ml) mushroom* soup
1-1/2 ups (375 ml) ri e, un ooked
1/2 up (125 ml) di ed onion
3 soup ans of water
1 bay leaf
1 tsp (5 ml) ea h hopped fresh thyme, sage, oregano and parsley
Salt and pepper to taste
Pla e hi ken in Cze h Cooker™. Mix rest of ingredients together in a
mixing bowl and pour over hi ken. Stir gently to over ri e with liquid.
Cook on setting 4 for approx 1 hour. Pull hi ken to top of ri e and
ontinue ooking until liquid is absorbed and hi ken is browned,
approx. 15- 20 min. (* for a different flavour use your favourite
ondensed soup)
RECIPE
CZECH ROAST CHICKEN
1 roaster hi ken
1 tsp (5 ml) ea h fresh thyme, rosemary, parsley, hopped
1 bay leaf
1 tbsp (15 ml) olive oil
2 pin hes salt
1 pin h white pepper
Preheat Cze h Cooker™ to setting 5. Truss the hi ken. Rub the hi ken
with olive oil, fresh herbs, salt and pepper. Insert bay leaf into the avity
of hi ken. Pla e in ooker. Form foil and over hi ken. Cover with
Cze h Cooker™ lid ensuring foil is not tou hing the lid. After 50 minutes
remove foil and ook hi ken until it is browned to desired olor and it
has rea hed an internal temperature of 74°C (165°F). Serve.
10
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RECIPE
HAM AND CHEESE PASTA BAKE
5 ups (1.25 litres) water
3/4 up (175 ml) ma aroni
1/2 (1kg pk.) frozen spring mix vegetables
1-1/2 up (375 ml) sharp heddar heese, grated
3/4 up (175 ml) ooked ham, ubed
2 tbsp (30 ml) butter
1 love garli , min ed
2 tbsp (30 ml) all purpose flour
2 ups (500 ml) milk
1 tsp (5 ml) salt (or to taste)
1/4 tsp (1.2 ml) ea h pepper, ayenne pepper
1/2 up (125 ml) bread rumbs
1/2 up (125 ml) Parmesan heese, grated
1/4 up (50 ml) butter
On setting 5 heat salted water until water bubbles around the edges of
the Cze h Cooker™. Add pasta and ook until pasta rea hes desired
doneness. Drain and set aside. Cook vegetables in the same manner
until ooked but risp to the bite, drain. Combine with vegetables, ham
and heddar heese in a mixing bowl, set aside. On setting 5 in
a lean Cze h Cooker™ melt 1/8 up butter add garli and ook until
soft but not brown. Mix in flour and ook for approx. 5 minutes stirring
frequently. Mix in milk and ook until thi kened stirring frequently. Add
salt, pepper and ayenne pepper. Cook for an additional 5 minutes. Add
in heese and vegetable mixture. Mix well. In a small bowl, ombine
bread rumbs, parmesan and remaining butter. Mix well and sprinkle
over the mixture. Cover and ook on setting 5 until heated through and
bread rumb mixture is browned. Serve. 13
RECIPE
CZECH STYLE MEATLOAF
1lb (0.454 kg) ground beef
1/2 up (125 ml) onion, finely di ed
1/4 up (50 ml) elery, finely di ed
1 love garli , min ed
1 tsp (5 ml) fresh thyme, hopped
1 egg
1/2 up (125 ml) ket hup
1/2 up (125 ml) bread rumbs
3 pin hes of salt
1 pin h of pepper
1 tbsp (15 ml) ket hup
Combine all ingredients in a large mixing bowl until well mixed (if
mixture seems too moist gradually add more bread rumbs until desired
onsisten y is rea hed). Pla e mixture into bottom of Cze h Cooker™
smoothing out to ensure even thi kness. Spread remaining ket hup
over top and ook on setting 5 for 1hr. Serve.
12
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RECIPE
STUFFED PORK TENDERLOIN
1 Pork tenderloin
1 mild Italian sausage, asings removed
2 tbsp (30 ml) red bell pepper, finely di ed
1/2 up (125 ml) onion, di ed
1/4 up (50 ml) mushrooms, di ed
1/2 up (125 ml) ooked white ri e
1 tsp (5 ml) ea h fresh thyme, parsley, hopped
Salt and pepper
1/4 up (50 ml) all purpose flour
1 tsp (5 ml) egg white
1 tsp (5 ml)vegetable oil
On setting 5 ook sausage breaking it into small pie es. Halfway through
ooking, drain grease and add onion and red pepper. Cook for 5 minutes.
Add mushrooms, fresh herbs and season to taste with salt and pepper.
Cool in a large mixing bowl. Add ooked ri e, and egg white. Mix and
set aside. Cut any fat or silver skin off the tenderloin. Cut small end of
tenderloin off to make into a ni e even pie e of meat. Butterfly- over
with a pie e of plasti wrap and flatten with a meat mallet. Remove
plasti and season with a pin h of salt and pepper. Spread mixture on
meat and arefully roll up and tie with but hers twine. Heat oil in Cze h
Cooker™ on setting 5. Spread seasoned flour out on a plate and roll
tenderloin in flour to reate a light oating on all sides. Pla e tenderloin
in lean Cze h Cooker™. Cook for 15 minutes. Flip tenderloin and ook
until meat rea hes an internal temperature of 74°C (165°F). Remove
but hers twine, sli e and serve.
RECIPE
TOAD IN THE HOLE
A traditional English dish, usually served with vegetables and gravy.
8 large Pork Sausages (you an substitute with Italian sausage)
batter:
1/3 up (75 ml) plain flour
1 up (250 ml) milk
2 eggs
pin h salt
Pla e sausages in the Cze h ooker, arranged around the edges. Cook
on setting 5 for approx 25 minutes until browned on one side. While
sausages are ooking, mix the batter.
After 25 minutes, remove lid of Cze h Cooker™ and turn sausages over
and spread evenly over base of the ooker. Pour batter over and
repla e lid of ooker.
Cook for additional 30 minutes until batter has risen and is golden
brown.
If the batter browns too quickly, then lightly cover with a circle of foil.
1514
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RECIPE
STUFFED MINI CHEESE POTATOES
1/4 up (50 ml) mozzarella heese, grated
1/4 up (50 ml) sharp heddar heese, grated
20 new mini potatoes
1 tsp (5 ml) vegetable oil
5 strips of ba on
1/2 up (125 ml) onion, di ed
1 tsp (5 ml) fresh thyme, finely hopped
1/2 tsp (2.5 ml) fresh rosemary, finely hopped
Salt
White pepper
Preheat Cze h Cooker™ on setting 5. Lightly oat potatoes in oil and
pla e in Cze h Cooker™. Cook for 1 hr or until potatoes are soft when
pier ed with a knife. Remove and set aside to ool. Chop ba on strips
into 1/4 in h pie es and pla e in Cze h Cooker™. Cook until ba on is
ooked but not risp. Add onions, pin h of salt and herbs. Cook until
onions are soft but not brown. Pla e in a medium size mixing bowl.
Carefully ut mini potatoes in half, sli ing a small amount off the
opposite end to ensure potatoes do not roll around on e stuffed. Hollow
out with a melon baller putting ontents in bowl with ba on onion mix-
ture. Mash all ingredients together. Season to taste. Using a small
spoon fill ea h half with mixture and pla e in lean Cze h Cooker™ on
setting 5. Top with grated heese and ook until heese is melted.
Serve immediately.
RECIPE
SCALLOPED POTATOES
4 large potatoes, sli ed
2 onions, sli ed
2 ups (500 ml) heddar heese, shredded
1/4 up (50 ml) melted butter
1/4 up (50 ml) flour
Salt and pepper to taste
Pla e a layer of potatoes in bottom of Cze h Cooker™. Season with
salt and pepper. Pour small amount of butter over potatoes. Sprinkle on
some four, add layer of onion and heese. Continue layering until all
ingredients are used. Top with extra heese, if desired. Cook on setting
4 until potatoes are tender, approx 30 min.
1716
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RECIPE
BANANA-NUT BREAD
1/2 up (125 ml) butter
1 up (250 ml) sugar
3 lg. ripe bananas, mashed
2 eggs, beaten
1/4 up (50 ml) buttermilk
1 tsp (5 ml) baking soda
2 ups (500 ml) flour
1/2 up (125 ml) hopped nuts
Cream together butter and sugar. Mix in banana and eggs. Stir baking
soda into buttermilk and add to banana mixture. Stir in flour.
Fold in nuts. Cook on setting 4 for 20 min. Then Cover with tin foil and
ontinue baking until toothpi k inserted in enter omes out lean,
approx. 40-45 min.
RECIPE
APPLE & GINGER CAKE
Serve warm with ice cream for a delicious dessert.
3/4 up + 2 tbsp (175 ml + 30 ml) unsalted butter, softened, plus extra
for greasing
3/4 up (175 ml) sugar
3/4 up (175 ml) self-raising flour
1 tbsp (15 ml) ground ginger
3 sm/med eggs beaten
1lb dessert apples, ored, thinly sli ed, then brushed with lemon jui e
to prevent them from browning
1 tbsp (15ml) soft brown sugar
Lightly grease the base of the Cze h Cooker™. Put 3/4 ups butter and
sugar into a bowl. Sift in the flour and ground ginger. Add the eggs.
Beat well with a whisk and mix to form a smooth onsisten y. Spoon
the ake mixture into the Cze h Cooker™. Arrange the apple sli es over
the ake mixture. Sprinkle with the brown sugar and dot with the
remaining butter. Turn on the Cze h Cooker™ at setting 3. Cook for
25-30 minutes.
1918
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RECIPE
FAMILY FRUIT CAKE
1 1/2 ups (375 ml) self-raising flour (plus pin h of salt)
3/4 up (175 ml) margarine
5/8 up (155 ml) sugar
7/8 up (220 ml) mixed dried fruit
1 tsp (5 ml) finely grated orange rind
2 sm/med eggs, beaten
9-10 tbsp (135-150 ml) old milk to mix
Grease the bottom and sides of the Cze h Cooker™. Cut a ir le of foil
for the top.
Sift the flour and salt into a bowl. Mix in the margarine. Combine
the sugar, fruit and orange rind. Add the egg and milk. Mix to a semi
stiff batter, stirring briskly without beating. Transfer the mixture to the
Cze h Cooker™, pla e ir le of foil over top of mixture. Do not press
down. Turn on Cze h Cooker™ on setting 4 and bake for approx.
50 minutes. Remove foil top and ontinue baking for a further
15 minutes or until top is golden. Test with a toothpi k inserted into
the entre of the ake whi h should ome out lean.
RECIPE
AFTERNOON TEA RING
1 up (250 ml) self-raising flour
1 tsp (5 ml) baking powder
pin h salt
1/4 up (50 ml) butter or margarine
1/4 up (50 ml) sugar
1/3 up (75 ml) mixed dried fruit
1 sm/med egg
1/4 up (50 ml) old skim milk
Sift the flour, baking powder and salt into a bowl. Mix in the butter. Add
the sugar and fruit and toss the ingredients lightly together. Beat the
egg lightly then mix in old milk. Add to the flour mixture, mixing qui kly
to form a soft dough. Pla e the dough onto a floured surfa e and knead
lightly until smooth. Divide the dough into 8 equal-sized pie es and
shape ea h one into a ir le. Stand in an overlapping ring in the Cze h
Cooker™ and brush with a little beaten egg. Turn on Cze h Cooker™
on setting 4 and bake for 30 minutes.
TIP As soon as the liquid is added to the baking powder, the raising
agent begins to work. Work qui kly to avoid the gases es aping from
the raising agent and making the ring flat and heavy.
2120
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RECIPE
ECCLES CAKES
1 lb. urrants
3/8 up (85 ml) sugar
1/4 tsp (1.2 ml) nutmeg
3/8 up (85 ml) butter
350g puff pastry (your own or bought)
Mix the urrants, sugar butter and nutmeg together, set aside. Roll
out the pastry and ut using a 4” round pastry utter. Pla e 1 heaping
teaspoon of the urrant mixture in the entre of ea h pie e and gather
up the edges to make a small purse and then gently roll into a ir le.
Brush ea h ake with water and sprinkle with some sugar. Lightly
s ore the top and then pla e in the Cze h Cooker™. Bake for approx.
12-15 minutes at setting 4, until the akes are light golden olour.
RECIPE
BREAD AND BUTTER PUDDIING
6 thin sli es of white bread
6 tbsp (90 ml) butter
3/4 up (175 ml) urrants
4 med eggs
1-1/2 ups (375 ml) whole or 2% milk
2 tbsp (30 ml) rum or brandy (optional)
3 tbsp (45 ml) honey
1/2 tsp (2.5 ml) grated nutmeg (or ready-ground)
Butter the sli es of bread and ut ea h sli e into 4 triangles. Grease the
bottom and sides of the Cze h Cooker™. Arrange the bread in layers,
sprinkling ea h with urrants, the final layer should be butter side up.
Separate the yolk from one of the eggs. Beat the yolk, the 3 whole eggs
and milk together. Stir in the optional brandy or rum. Pour this
liquid over the bread and then spoon over the honey. Leave this to
stand for one hour.
Sprinkle top with the nutmeg. Turn on the Cze h Cooker™ and bake at
setting 4 for 30-40 minutes until well risen with a golden brown top.
If top is browning too quickly, place a circle of foil over top of pudding.
2322
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