CuisinartメーカーFRC-800の使用説明書/サービス説明書
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INSTRUCTION & RECIPE BOOKLET Cuisinart ® Rice Plus ™ Multi-Cooker with Fuzzy Logic Technology FRC-800 For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
IMPOR T ANT SAFEGUARDS When using an electrical appliance, basic safety precautions should always be followed, including the following: 1. READ ALL INSTRUCTIONS.
CONTENTS Important Safeguards . . . . . . . . . . . . . . . 2 I n t r o d u c t i o n ....................... 3 Assembly Instructions . . . . . . . . . . . . . . . 3 Features and Benefits . . . . . . . . . . . . . . . 4 Getting To Know Your Control Panel .
8 7 11 10 9 FEA TURES AND BENEFITS 1. Steam Release V ent – removes for easy cleaning 2. Locking Lid with Removable Inner Lid 3. Lid Release Button 4. Handle – stays cool during use 5. Control Panel – see detailed illustration, page 5 6. Power Cord – removable 7.
1. Start – used to sta rt cook ing. 2. Menu – used to select Menu fun ctio ns. 3. Finis h Time – used to set coo king Fin ish Tim e. 4. Hour and Minute – used to chan ge tim e. 5. Off – used to turn of f func tion s and re set uni t 6. Keep W arm – used to cha nge aut omat ic Keep W arm Time and to sta rt Keep W arm func tion.
6 OPERA TION REMINDER Your Rice Plus™ Multi-Cooker comes with a 6-ounce (12 tablespoons or ¾ of a standard 1-cup measure) measuring cup. All recipes in this Instruction & Recipe Book are written with the rice/grain/cereal measured with the cooker measuring cup.
7 b. T o start cooking with a delay , set your Rice Plus™ Multi-Cooker to finish cooking at a specific time: i. Pr ess and hold the Finish Time button until the four digit Ready Time display begins to flash. Y ou are now in the Finish Time set mode.
8 8 that you will sauté the rice and reduce the liquid (wine, apple juice if desired). a. Once the sauté step is complete, add the broth and any desired spices and close the lid. 4. During and after cooking: a. The current time will be displayed during the first portion of the cooking process.
9 2. Use the Hour and/or Minute button to change the Remaining Time during Cooking/Keep W arm. The unit will continue to cook/keep warm. Note: This function will not work for all cooking functions. REHEA TING 1. Select the Reheat function by pressing the Menu button.
10 water. Use low-fat, low-sodium meat or vegetable stocks/broths. Fish stock or clam broth may be used for seafood- flavored rice. • When making rice, open the rice cooker as soon as the audible tone sounds to indicate cookin g cycle is complete .
11 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKING CHARTS GUIDE FOR COOKING RICE Use these charts and the water level markings in the bowl as a guideline. There are variables in the texture of cooked rice, from subtle differences between brands to rinsing or not rinsing to personal taste.
12 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure BROWN RICE PROGRAM Maximum 6 rice cooker cups (unless otherwise specified) RICE/GRAIN RICE WATER Use ri.
13 For the above, use rice cooker cup (provided) 1 rice cooker cup = ¾ cup standard dry measure COOKED YIELDS See the charts below for approximate cooking yields.
14 GUIDE FOR STEAMING VEGET ABLES, POUL TR Y AND SEAFOOD Put two liquid measuring cups of water into the cooking pot. Arrange foods in a single layer in the steaming tray. Vegetables should be cut in similar sizes as indicated. Cooking times are approximate and will yield cooked but crisp/tender vegetables.
15 TROUBLESHOOTING PROBLEM CAUSE SOLUTION Liquid boiled over Liquid/Rice amounts were incorrect Refer to page 11 Rice was not washed thoroughly Certain rices need to be washed thoroughly prior to cooking.
16 W ARRANTY Limited Three-Y ear W arranty Th is war r an t y s up er s ed e s a ll p revi ou s war r ant ie s on Cu is ina r t ® R ic e Plu s ™ M ul ti- C oo ker wi th Fuz z y Log ic T ec hn olo gy. T his wa r ra nt y is ava ila bl e to co nsu me r s on ly.
17 RECIPES All r ecip es in this In struc tion & Reci pe Book let ar e writt en with the includ ed Rice Plu s™ Mult i- Cook er meas uring cup to measu re the rice or grai n. The liq uid is mea sur ed with a sta ndar d liqu id meas ure cup (1 cup = 8 ounces = 16 tabl espo ons).
18 WHITE RICE WHIT E RICE WITH STE AMED SALMON A light dish, perfect for a summer lunch or dinner . Setting: White Makes about 8 cups 3 cooker cups long grain white rice water (to the 3-cup white rice.
19 RED BE ANS AND RIC E The Cuisinart ® version of the Jamaican staple brings out the flavors of Jamaican jerk seasoning. Settings: Quick Cook & White Makes about 8 cups 3 cooker cups dried red k.
20 ZUC CHIN I COU SC OUS The White Rice function makes light and fluffy couscous. Mediterranean flavors are at the forefr ont of this dish and go well with steamed fish.
21 GRE E K SAL A D Usually made with orzo, white rice complements the Greek flavors in this delicious and bright salad. Setting: Hard Makes about 12 cups 4 cooker cups long-grain white rice water (to .
22 A VOCADO , SCALLION & BASIL ROLL Makes 1 roll Equipment needed: sushi rolling mat 1½ cups Perfect Sushi Rice (page 18) ¼ avocado, peeled, pitted and thinly sliced 1 scallion, thinly sliced 6 to 7 fresh basil leaves bowl of cold water (to help in rolling sushi) Cove r the sush i mat with pla stic wra p (to pre vent stic king ).
23 BROWN RICE WHEA T BERR Y & VEG ET ABLE SAL A D Setting: Brown Makes about 6 cups 2 cooker cups wheat berries 3 cups water ½ teaspoon sea salt ½ medium red onion, chopped 1 1 ⁄ 3 cups cor n .
24 WILD RICE W ALDORF SAL AD Setting: Brown Makes about 12 cups 3 cooker cups wild rice 4½ cups water 1 apple, cored and cut into ¼-inch dice 1 cup dried cranberries 2 ⁄ 3 cup chopped toasted peca.
25 BRO WN RICE WITH BL A CK BE ANS AND T OMA T OES Setting: Brown Makes about 10 cups 3 cooker cups brown rice (use your favorite grain size) water (to the 3-cup brown rice marking in cooking pot) 1 b.
26 RISOTTO ASP AR A GUS & T OMA T O RIS O T T O Setting: Risotto Makes about 5 cups (5 entrée servings, 10 first-course servings) 1½ tablespoons extra virgin olive oil ½ cup finely chopped shal.
27 MIXE D MUSH ROOM & MASCARPONE RISO T T O Setting: Risotto Makes about 8 cups 1½ tablespoons extra virgin olive oil ¼ cup finely chopped shallots (about 1 small) 3 garlic cloves, finely choppe.
28 INDIAN SPIC ED RICE PUDDI NG Setting: Risotto Makes 8 cups 2 cooker cups basmati rice 4 cups whole milk 2 cups heavy cream ¾ cup condensed milk 2 teaspoons pure vanilla extract 1¼ teaspoons groun.
29 CR ANBE RRY O A T BR AN Setting: Oatmeal Makes about 5 cups 2 cooker cups oat bran 5 cups water ¼ teaspoon sea salt 1 cup dried cranberries Put th e oat bran, water and salt in the coo king pot of the Cuis inar t ® Rice Plu s™ Multi -Coo ker . Selec t the Oa tmeal functio n and pr ess Star t .
30 QUICK COOKING IS R AELI COU SC OUS WITH MOROC C AN VEG ET ABLES A warm and colorful comfort food, delicious on its own or when paired with roast chicken.
31 SLOW COOKING P A ST A WITH FOUR CH EES ES Settings: Quick Cook & Slow Cook Makes about 10 cups 1 pound large elbows or similiar -size pasta 2 tablespoons unsalted butter 1 small shallot, finely.
32 LE NTILS PR OVE NÇ AL Setting: Slow Cook Makes about 6 cups 6 cooker cups dried French lentils, soaked for 2 to 3 hours 4 cups vegetable stock 1 tablespoon herbes de Provence pinch sea salt ¼ tea.
33 SOUP SOB A NOODLE SOUP Settings: Quick Cook & Soup Makes about 8 cups 1 tablespoon extra virgin olive oil 1 garlic clove, sliced 1 2 x ½-inch piece ginger , peeled and finely chopped 6 cups re.
34 P APP A AL POMODORO Setting: Quick Cook & Soup Makes about 9 cups 3 tablespoons extra virgin olive oil 5 garlic cloves, finely chopped 1 cup chopped onion (about 1 medium) ¾ teaspoon sea salt .
35 T OFU & ASIAN -ST YLE VEG ET ABLES WITH A GIN GE R MARINADE Setting: Steaming Makes 2 servings Ginger Marinade: 2 gr een onions, trimmed and thinly sliced 2 tablespoons chopped cilantro 1 table.
36 STE AMED VEGET ABLE WON T ONS Setting: Steaming Makes 12 wontons Wonton Filling: 1 teaspoon vegetable oil 2 tablespoons finely chopped shallot 2 tablespoons finely chopped carrot 1 tablespoon finel.
37 NOTES:.
38 NOTES:.
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©2009 Conair Corporation Cuisinart ® is a registered trademark of the Conair Corporation 150 Milford Road East Windsor , NJ 08520 Printed in China 09CE12508 Cuisinart offers an extensive assortment of top quality products to make life in the kitchen easier than ever.
デバイスCuisinart FRC-800の購入後に（又は購入する前であっても）重要なポイントは、説明書をよく読むことです。その単純な理由はいくつかあります：
Cuisinart FRC-800をまだ購入していないなら、この製品の基本情報を理解する良い機会です。まずは上にある説明書の最初のページをご覧ください。そこにはCuisinart FRC-800の技術情報の概要が記載されているはずです。デバイスがあなたのニーズを満たすかどうかは、ここで確認しましょう。Cuisinart FRC-800の取扱説明書の次のページをよく読むことにより、製品の全機能やその取り扱いに関する情報を知ることができます。Cuisinart FRC-800で得られた情報は、きっとあなたの購入の決断を手助けしてくれることでしょう。
Cuisinart FRC-800を既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はCuisinart FRC-800の不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
ですが、ユーザガイドが果たす重要な役割の一つは、Cuisinart FRC-800に関する問題の解決を支援することです。そこにはほとんどの場合、トラブルシューティング、すなわちCuisinart FRC-800デバイスで最もよく起こりうる故障・不良とそれらの対処法についてのアドバイスを見つけることができるはずです。たとえ問題を解決できなかった場合でも、説明書にはカスタマー・サービスセンター又は最寄りのサービスセンターへの問い合わせ先等、次の対処法についての指示があるはずです。
