Mellerware 1300W Recipes, Paella Recipe, Preparation, Marinated King Prawns and VEG- Etables

Clean the pot after each use. This will prevent food residues from baking onto the appliance.

1.Remove the plug from the wall socket and let the appliance cool down completely. Never pour cold water into the hot pot, since this would damage the appliance and would be accompanied by a risk

of splashes of hot water.

2.Remove any stubborn food residues by allowing them to soak in a little cooking oil (leave to soak for about 5 minutes). Alterna- tively, you can pour a shallow layer of water in the pot and then bring the water to the boil; this will loosen any

stubborn food residues.

3.Clean the pot and the glass lid with hot washing-up solution. Always keep the appli- ance’s electrical components dry! Make sure that no food residues accumulate

around the edges.

4.Clean the thermostat with a damp cloth.

Note: never immerse the power cord’s thermostat plug in water; always use a damp cloth!

5.Dry the appliance thoroughly after cleaning. Make sure that the appliance’s thermostat socket is completely dry before you use it again!

Recipes

PAELLA RECIPE

Ingredients for 3 servings: 1/2 tablespoon olive oil, 100 gram chicken breast, 50 gram pork ribs, 1/2 small onion chopped very finely, 1/2 clove of garlic, 100 gram fresh squid, 1/2 teaspoon of paprika powder, 1/2 ripe pureed tomato, 200 gram rice, 1/2 teaspoon of saffron powder, 550 ml fish or chicken bouillon, salt and, if so required, a few shrimps or

pieces of lobster.

Preparation:

1.Switch on the Electric Pot (position 1), and fry the shrimps or lobster in olive oil.

2.Remove the shrimps or lobster from the pot and fry the squid until it is done. Remove the squid from the pot.

3.Fry the chicken breast and pork ribs until they are done, and remove from the pot. Fry the onion until it turns brown, and mix in the tomato puree.

4.Boil the water for the bouillon in a separate sauce pot (you can use fresh bouillon or a cube). Add the saffron powder and the paprika powder.

5.Pour the rice into the Electric Pot, and add the tomato and onion. Allow

to brown slightly.

6.Add all ingredients, adding the bouillon last. Allow to cook for about 18 minutes, until all the bouillon has been absorbed.

SALMON WITH SHRIMPS AND ASPARAGUS Ingredients for 2 servings: 2 salmon steaks, 120 gram, 0.4 litre fish bouillon,1/2 small can of bamboo shoots, 100 gram large cooked shrimps, 50 gram green asparagus (small), 1/2 small clove of garlic, 1/2 small chilli, 1/2 table- spoon of chopped coriander, pepper and salt.

Preparation:

1.Sprinkle the salmon with pepper and salt. Switch on the Electric Pot (position 4), and fry the salmon for about 10-15 minutes.

2.Turn the thermostat to position 1 and add the fish bouillon. Bring to the boil. Halve the clove of garlic, and cut the chilli into rings. Remember to remove the seeds! Cut the bamboo shoots into thin strips. Add the garlic, chilli rings, shrimps, bamboo shoots, asparagus and chopped coriander. If so required, add pepper and salt to taste.

MARINATED KING PRAWNS AND VEG- ETABLES

Ingredients for 2 servings: 6 king prawns.

Marinade: 0.25 litre oil, 2 till 3 cloves of garlic, 1/2 sprig of dill, 0.4 litre fish bouillon, 25 gram spinach, 50 gram spring onions, pepper and salt.

Preparation:

1.Halve the cloves of garlic for the marinade. Switch on the Electric Pot (position 1), and slowly warm the oil with the garlic. Chop the dill finely. Switch off the pot, and stir in the dill. Allow the oil to cool. Add the king prawns. Allow the king prawns to marinate for 24 hours.

2.Switch on the pot again, and set the thermo- stat to position 3

3.Halve the king prawns, and cook them; turn them whilst cooking. Set the thermostat back

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