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*Rice/Pilaf

Pour the required quantity of rice into the cooking pot using the measuring cup provided

(N). Then ﬁll with cold water up to the corresponding “CUP” mark printed in the bowl.

Note: Always add the rice ﬁrst otherwise you will have too much water.

The table below gives a guide to cook different types of rice. For best results, we recommend

using ordinary rice rather than ‘easy cook’ type of rice which tends to give a stickier rice and

may adhere to the base. With other types of rice, such as brown or wild rice, the quantities of

water need adjustment.

COOKING GUIDE FOR RICE

Rice measurement

in cups

Weight

Water measurement

in the bowl (+ rice)

Serves

2 300 g 2 cup mark 2 - 4 pers.

4 600 g 4 cup mark 4 - 8 pers.

6 900 g 6 cup mark 6 - 12 pers.

8 1200 g 8 cup mark 8 - 16 pers.

10 1500 g 10 cup mark 10 - 20 pers.

• If you only want to cook 1 cup of white rice (serves 2 small or 1 large portion), use 1 measuring

cup of white rice and then add one and a half measuring cup of water. With some types of rice

it is normal for a little rice to stick on the base when cooking 1 cup of rice.

• The maximum quantity of water + rice should not exceed the highest mark inside the bowl.

Depending on the type of rice, quantities of water may need adjustment.

**Yogurt function

Milk

All our recipes (unless otherwise stipulated) are preparing using cow’s milk. You can use plant

milk such as soya milk for example as well as sheep or goat’s milk but, in this case, the ﬁrmness

of the yogurt may vary depending on the milk used. Raw milk or long life milks and all the milks

described below are suitable for your appliance.

Fluid Firm

Semi-skimmed milk Whole milk Raw milk

Choose a whole milk, preferably long-life UHT. Raw (fresh) or pasteurized milk must be boiled

then cooled and needs the skin removing.

– Long-life sterilised milk: UHT wholemilk results in ﬁrmer yogurts. Using semi-skimmed milk

will result in less ﬁrm yogurts. However, you can use semi-skimmed milk and one or two pots

of powered milk.

– Pasteurized milk: this milk gives a more creamy yogurt with a little bit of skin on the top.

– Raw milk (farm milk): this must be boiled. It is also recommended to let it boil for a log time.

It would be dangerous to use this milk without boiling it. You must then leave it too cool before