Instruction Manual
8 in 1 Multi Cooker
GCMT-M01 20042018
Important Safety Information.........................
Product Overview..........................................
Specification..................................................
Before Use.....................................................
Control Panel.................................................
Product Functions & Features.......................
Recipe Book..................................................
Cleaning & Maintenance................................
After Sales Support.......................................
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01
Thank you for choosing the Cucina by Giani 8 in 1 Multi Cooker.
Before use, please read this manual. Remove all packaging material.
You may wish to keep the packaging for future use or storage for your
appliance. Alternatively, dispose of accordingly.
INTRODUCTION
INDEX
IMPORTANT SAFETY INFORMATION
Read all of the instructions before using this appliance and keep
safe for future reference.
When using electrical appliances, basic precautions should
always be followed, including the following;
1. This appliance is for domestic use only. Do not use outdoors
or on wet surfaces.
2. Do not handle the plug or appliance with wet hands.
3. Do not immerse the main body in water.
4. This appliance can be used by children aged from 8 years
and above and persons with reduced physical, sensory or
mental capabilities, or lack of experience and knowledge,
if they have been given supervision or instructions
concerning the use of the appliance in a safe way and
understand the hazards involved.
5. Children must not play with the appliance.
6. Cleaning and user maintenance shall not be made by
children unless they are older than 8 and supervised.
7. Keep the appliance and its cord out of reach of children less
than 8 years.
8. This product is not a toy.
9. Do not use the appliance if any parts appear to be faulty,
missing or damaged.
10. Do not leave the appliance unattended when connected to
the mains supply.
11. Always unplug from the mains supply before carrying
out any cleaning, performing user maintenance or
changing accessories.
12. Do not use the appliance if it has been dropped or
damaged in any way.
13. Check to ensure that the electricity supply matches that
shown on the rating plate.
02
14. Only use the attachments/accessories supplied with the
product or recommended by Giani.
15. If the supply cord is damaged, it must be replaced by a
qualified service agent in order to avoid a hazard.
16. Only use this appliance for its intended domestic use.
Giani Ltd will not accept any liability if the appliance is
subject to improper use, or failure to comply with these
instructions.
17. The parts and accessories are not suitable for cleaning
in a dishwasher.
18. Keep the appliance and its power supply cord away from
heat or sharp edges that could cause damage.
19. Keep the power supply cord away from any parts of the
appliance that may become hot during use.
20. Do not disconnect the appliance from the mains power
supply by pulling the cord, switch it off and remove the
plug by hand.
21. Do not store in direct sunlight or high humidity conditions.
22. Do not move the appliance when it is in use.
23. Do not touch any parts of the appliance that may become
hot as this could cause injury.
24. The surface of the appliance may get hot during operation.
25. Do not cover the appliance until the unit has been
switched off and fully cooled down.
26. Always ensure the appliance has cooled fully after
use before performing any cleaning or user maintenance
or storing away.
27. Use of an extension cord with the appliance is
not recommended.
28. This appliance should not be operated by means of an
external timer or separate remote control system.
29. Keep the appliance away from flammable materials.
03
Note: During cooking, the indicator light goes on and off.
It only stays lit when the appliance is heating to reach or
maintain the correct temperature.
Always remember to turn off the appliance when finished.
PRODUCT OVERVIEW
Control Panel
04
Handle
Steam
Rack
Frying
Basket
Forks
Indicator Light
Lid
Power Base
Non-Stick Pot
SPECIFICATION
BEFORE USE
Capacity: 5L
Voltage: 220-240V
Power: 1500W
Frequency: 50-60Hz
Remove the appliance from the packaging and unpack all of
the accessories.
Take out the documents and the protective film.
Take out the power base.
Check that there is nothing (packing, paper etc.) stuck
between the non-stick heating pan and the power base
of the appliance.
Clean the inside of the non-stick pot with a damp sponge and
warm soapy water.
Note: Attach the non-stick heating pan to the power base: Place
the non-stick heating pan into the four holes in the metal plate at
the base of the unit.
05
PRODUCT FUNCTIONS AND FEATURES
1. Start / Stop
Connect the appliance to the main power supply, the appliance will go into standby
mode. Select the temperature required, the appliance will now begin to heat up. To
turn the appliance off, turn the temperature dial anti-clockwise to the OFF position.
2. Temperature
. Functions
Note: Avoid removing the lid while you cook to help retain moisture within the pot.
06
- Recommended Food: Smoothies
- Recommended Food: Casserole/Rice
Turn the temperature dial on the control panel to the desired temperature. The
temperature indicator light will illuminate to show the appliance is in use. If you wish
to reduce or increase the temperature, turn the temperature dial to the correct
temperature. It can be set anywhere between the lowest settings at 80°C (Warm)
and the highest setting for frying at 240°C.
07
- Recommended Food: Vegetables
- Recommended Food: Soup
- Recommended Food: Meats
- Recommended Food: Vegetables
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- Recommended Food: Potatoes
Multi
Cooker
Recipe Book
INDEX
Soups.....................................................................
Vegetable Based............................................
Fish..........................................................................
Pasta.......................................................................
Meat........................................................................
Misc.........................................................................
Sweets...................................................................
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15
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19
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21
22
24
25
27
28
29
31
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33
34
35
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39
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48
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10
SOUP
Recipes
Light Vegetable Soup
Ingredients:
Potatoes - 200g
Cauliflower - 100g
Broccoli - 100g
Carrots - 100g
Onions - 100g
Canned corn - 50g
Water - 2L
Salt
Spices
Directions:
Put corn in a sieve and let drain. Cut carrots, onions, and potatoes into 0.5 cm
cubes. Chop the green onion and then divide the broccoli and cauliflower into
florets. Place all ingredients into the pot, add water, salt, spices and mix well. Place
the lid over the pan and set the temperature to 140-180°C and cook until vegetables
are soft.
Tomato Soup
Ingredients:
Tomatoes - 500g
Bell pepper - 80g
Onions - 80g
Tomato puree - 70g
Ginger (root) - 10g
Spicy tomato sauce - 5g
Directions:
Peel the ginger and cut it with the rest of vegetables into 1.5 cm cubes. Place all
ingredients into the pot, add salt, spices, tomato sauce, puree, water, olive oil, and
stir well. Set the temperature to 140-180°C and cook until vegetables are soft. Blend
to your desired smooth consistency.
Water - 600ml
Olive oil - 30ml
Salt
spices
12
Cut potatoes and carrots into 20cm cubes. Divide the broccoli and cauliflower into
florets then place all the ingredients into the pot and add water, salt, spices and stir
well before closing the lid. Set the cooking temperature to 140-180°C and cook until
the vegetables are soft. Blend to your desired smooth consistency.
Mushroom Soup
Ingredients:
Mushrooms - 50g
Potatoes - 500g
Carrots - 120g
Onions - 100g
Vegetable oil - 20ml
Water - 2L
Salt
Spices
Directions:
Cut mushrooms, potatoes, onions, and carrots into 1.5 cm cubes. Pour oil into the pot,
add chopped carrots and onions. Set the temperature to 200-240°C and fry until golden
brown. Remove the sautéed vegetables and put them into a separate container. Place
chopped mushrooms into the pot, add water, salt, spices and mix well. Adjust the
cooking temperature to 100-120°C and cook until the mushrooms are soft.
Cream of Vegetable Soup
Ingredients:
Broccoli - 200g
Cauliflower - 200g
Potatoes - 160g
Carrots - 60g
Water - 1.5L
Salt
Spices
Directions:
13
Cream of Spinach Soup
Ingredients:
Frozen spinach - 200g
Tomatoes - 100g
Onions - 100g
Butter - 20g
Water - 300ml
10% cream - 100ml
Salt
Spices
Directions:
Defrost the spinach, put in a sieve, and let drain. Cut onions and tomatoes into 1 cm
cubes. Place all ingredients into the pot; add salt, spices, and water. Close the lid
and set the temperature to 100-120°C then cook until the vegetables are soft.
Blend to your desired smooth consistency.
Cream of Pumpkin Soup
Ingredients:
Pumpkin - 800g
Oranges - 300g
Onions - 100g
22% cream - 600ml
Vegetable oil - 30ml
Water - 600ml
Salt
Curry
Directions:
14
Squeeze the juice out of the oranges, peel the pumpkin and cut it into 2 cm cubes.
Chop the onions. Place all ingredients (except cream) into the pot; add water, salt,
and curry. Set the temperature to 100-120°C then cook until the vegetables are soft.
Blend to your desired smooth consistency.
Stewed Lentil Soup
Ingredients:
250g Of lentils
1 onion
1 full garlic unpeeled
½ measure of natural mince tomato
1 bay leaf
1 potato cut in pieces
1 hard pork sausage or black sausage
¼ measure of olive oil
1 small spoon (espresso spoon) of
sweet pepper
3 measures of water
Salt
Directions:
Introduce all ingredients in the container. Put salt and pepper and the water. Set the
temperature to 100-120°C then cook until the vegetables are soft.
Leek Cream
Ingredients:
6 peeled and cut leeks
1 peeled and cut potato
½ onion cut in thin slices
½ measure of milk cream
¼ measure of olive oil
½ litre of water
Salt and white pepper
Directions:
Put the oil and the onion in the container. Set the temperature to 200-240°C and fry
the onion for 4 minutes. Then, add the leek and the potato and fry for a further 2
minutes while mixing. Add the water and the milk cream then set the oven to boil for
20 minutes by changing the temperature to 100-120°C. When the time finishes, whip
the cream as you like.
15
Pumpkin Cream with Walnuts and Fried Bread
Ingredients:
500g Of peeled and cut pumpkin
2 peeled and cut leeks
2 peeled and cut potatoes
¼ measure of olive oil
30 gr. Of butter
¼ measure of milk cream
Nutmeg
Fried bread (small squares of fried bread)
1 litre of water
Salt
Directions:
Put the olive oil, the butter and the leek in the container. Set the temperature to
200-240°C and fry for 4 minutes. Add the potatoes and the pumpkin and fry for a
further 3 minutes. Then, add the salt, the nutmeg and the water. Set the temperature
to 100-120°C and boil for 20 minutes. When there are 3 minutes left add the milk
cream and leave the liquid to reduce itself. Then, whip the cream as you like. Finally
add the nutmeg and the fried bread.
16
VEGETABLE
BASED
Recipes
Baked Vegetables
Ingredients:
2 red peppers
2 aubergines
2 onions
Directions:
Put olive oil in the aubergines and
peppers. Introduce all the ingredients in
the container. Set the temperature to
200-240°C and bake for 45 minutes.
Finally peel the peppers.
Steamed Vegetables
Ingredients:
500g Green beans
2 medium onions
2 medium carrots
1 medium potato
Olive oil, salt, pepper or lemon to season
Directions:
Clean and cut the green beans. Peel the
carrots, the onions and the potato.
Fill the container with water and place the
steam rack accessory in the non-stick pot.
Place the vegetables and the potato on top of the steam rack and set the temperature
to 200°C and cook for 20 minutes.
18
Kidney Beans with Ham
Ingredients:
400g of dry beans
1 measure of natural mince tomato
1 green pepper
2 onions
3 cloves of garlic
2 potatoes
1 pork tail
1 hard pork sausage
4 measures of water
½ measure of olive oil
Salt
Bay leaves
Directions:
Cut the pepper in two stripes. Peel the potatoes and cut them in pieces. Fill the
container with 4 measures of water. Put the rest of the ingredients and mix. Set the
temperature to 220-240°C (Hot Pot) and cook for 1 hour.
Stuffed Bell Peppers
Ingredients:
Ground beef - 600g
Bell pepper - 500g / 3 pieces
Cooked rice - 150g
Water - 150ml
Salt
Spices
Directions:
Mix ground beef with rice, salt, and spices until fully combined. Core the bell peppers
and stuff them with the filling. Place peppers into the pot and cover with water and
close the lid. Set the temperature to 220-240°C (Hot Pot) and cook for 40 minutes.
19
Tuna with Chickpeas
Ingredients:
300g Of fresh tuna
500g Of canned chickpeas
1 measure of natural mince tomato
1 onion
50g of pine-nuts
¼ measure of olive oil
1 clove of garlic
Parsley
Salt
Flour
Directions:
Cut the tuna in square pieces. Add the salt and flour. Put the oil and the tuna in the
container. Set the cooking temperature to 200-240°C and fry for 5 minutes. Take out
the tuna and add the onion, the tomato and fry for a further 8 minutes. Add the tuna,
the chickpeas, the pinenuts and mix. Change the cooking temperature to 100-120°C
and boil for 6 minutes. Add the spicy sauce which comes from the mixture of garlic
and parsley and boil for a further 2 minutes.
Fried Vegetable Hash
Ingredients:
2 onions
2 red peppers
2 marrows
2 aubergines
2 measures of natural mince tomato
½ measure of olive oil
3 sprigs of thyme
2 eggs
Salt
Directions:
Cut the onions, the peppers, the marrows, the aubergines and put them in the
container with the oil, the tomato and the thyme. Add some salt. Set the cooking
temperature to 200-240°C and fry for 25 minutes. Stir every now and then.
When there is a minute remaining, open the cover and throw the eggs inside without
shells and stir with a wooden spoon.
20
Rice Pilaf
Ingredients:
Polished rice - 500g
Pork fillet - 500g
Carrots - 200g
Onions - 200g
Garlic - 15g
Vegetable oil - 70ml
Water - 700ml
Salt
Spices
Directions:
Wash rice thoroughly until water runs clear. Rinse the meat and cut it into 2.5cm
cubes. Coarsely grate the carrots, chop onions, and rinse the garlic. Place meat,
carrots, and onions into the pot, add vegetable oil, salt, spices, and mix well. Cover
the meat with rice and level it off. Add garlic cloves and water. Set the cooking
temperature to 100-120°C and cook for 1 hour. Mix well before serving.
Rice with Squids
Ingredients:
200g of rice
125g of squids
1 grated onion
70g of drained peas
1 measure of natural mince tomato
½ measure of olive oil
1 bay leaf
1 clove of garlic
1 measure of water
Salt
Directions:
Put the oil, the onion and the garlic in the container. Set the cooking temperature to
200-240°C and fry for 7 minutes. Toss in oil the onion and fry for a further 7
minutes. Add the squids, the bay leaf and the tomato and fry for another 7 minutes.
Stir every now and then. Add the rice, the peas and mix all the ingredients. Next,
add the water and set the cooking temperature to 100-120°C and boil for 1 hour.
Mix well before serving.
21
Rice with Vegetables
Ingredients:
¼ of red pepper
½ of green pepper
50g of mushrooms
½ of a small onion
70g of drained peas
¾ measures of natural mince tomato
½ measure of olive oil
Parsley
Saffron
2 measures of long rice
2 measures of water
Salt
Directions:
Cut the peppers and grate the onion. Put all the ingredients in the container, except
for the peas and the rice and Mix. Set the cooking temperature to 200-240°C and
fry for 10 minutes, stirring every now and then. When it finishes, add the rice, the
water and the peas and stir. Finally set the cooking temperature to 100-120°C and
boil for 1 hour.
Vegetable Stew
Ingredients:
Potatoes - 600g
White cabbage - 500g
Carrot - 150g
Tomatoes - 150g
Onion - 100g
Eggplant - 400g
Directions:
Cut potatoes, cabbage, eggplant, and tomatoes into 2 cm cubes, carrots and onions
into smaller cubes of 1 cm, chop the garlic. Place vegetables into the pot, add water,
butter, salt, spices, garlic, and mix well then close the lid. Set the cooking temperature
to 220-240°C and cook for 40 minutes.
Garlic -10g
Butter - 50ml
Water - 200ml
Salt
Spices
22
FISH
Recipes
Hake with Asparagus
Ingredients:
1kg of slices of Hake
330g of white asparagus
200g of prawns
4 cloves of garlic
½ measure of olive oil
1 hard-boiled egg
Directions:
Clean the hake, add salt and flour to it. Put the oil and the garlic cut in slices. Set the
cooking temperature to 200-240°C and fry for 5 minutes. Before they start to golden, cut
the hake and fry it on both sides. Add the water of the asparagus, the prawns and the
shellfishes. Change the temperature to 100-120°C and boil for 20 minutes. Serve with
the asparagus and the hard boiled egg aside.
Fish Pie
Ingredients:
Canned tuna - 250g
Yeast puff dough - 500g
Potatoes - 150g
Butter - 10g
Salt
Spices
Directions:
Mash the fish with a fork, cut potatoes into thin slices. Divide the dough into 2 equally
sized parts and roll them out into 1 cm thick circles the width of a pot. Grease the pot with
butter; place the first part of the dough in. Top the dough with fish, potato slices, sprinkle
with salt and spices. Cover with the rest of dough and seal the edges. Poke the dough
with a fork in several places. Close the lid. Set the cooking temperature to 180-220°C and
bake for 45 minutes. Open the lid, take the pie out and carefully turn it over. Close the lid
and change the cooking temperature to 220°C and cook for a further 30 minutes or until
golden brown.
24
200g of shellfish
Salt flour
Steamed salmon with Potatoes
Ingredients:
Salmon (steak) - 300g
Potatoes - 350g
Mushrooms - 140g
Onions - 100g
Water - 1L
10% cream - 200ml
Vegetable oil - 50ml
Salt
Spices
Directions:
Rinse the fish, and sprinkle it with salt and spices. Cut mushrooms, onions, and potatoes
into 2 cm cubes. Place mushrooms and onions into the pot, add oil. Close the lid. Set the
cooking temperature to 200-240°C and fry the mushrooms for 12 minutes, stirring
occasionally. Open the lid, add cream, salt, spices, and mix well before closing the lid
again. Remove the mushroom sauce into a separate container. Pour water into the pot
and place the steam rack accessory with the fish and potatoes inside, into the pot and
close the lid. Set the cooking temperature to 100-120°C and boil for 25 minutes. Top with
mushroom sauce before serving with the hard boiled egg aside.
Baked Seabass
Ingredients:
Sea basses
1 potato
1 onion
1 measure of white wine
1 measure of water
¼ measure of olive oil
Salt and pepper
1 lemon
Directions:
Clean the sea basses and season with salt & pepper and the juice from the lemon.
Peel and cut the potatoes in slices. Put oil in the container. Place the onions on the
potatoes and over them place the sea-basses. Add the wine and the water. Set the
cooking temperature to 180-220°C and cook for up to 45 minutes or until golden brown.
25
PASTA
Recipes
Mexican Style Noodles
Ingredients:
Wheat noodles - 250g
Tomatoes - 200g
Olive oil - 60ml
Garlic - 6g
Chilli pepper - 10g
Water - 1.5L
Salt
Spices
Directions:
Finely chop chilli and garlic, cut tomatoes into cubes. Pour oil into the pot and add
vegetables. Set the temperature to 200-240°C and fry for 7 minutes. Remove
sautéed vegetables and place into a separate container. Pour water into the pot and
close the lid. Change the cooking temperature to 100-120°C and cook the noodles,
salt and spices mixing well for 8 minutes with lid closed. Combine the noodles with
sautéed vegetables before serving.
Noodles Pork Rib and Sausage
Ingredients:
150g of pork rib
4 sausages cut in pieces
1 measure of natural mince tomato
50g of mushrooms
½ measure of olive oil
200g of noodles
2 measures of water
Salt
Directions:
Put all the ingredients except the noodles in the container and mix. Set the cooking
temperature to 200-240°C and fry for 10 minutes, stirring occasionally. Before cooking the
noodles, transfer the contents into a separate container. Pour water into the pot, change
the cooking temperature to 100-120°C and cook the noodles for 8 minutes with lid closed,
stirring occasionally. Combine the noodles with the rest of the ingredients before serving.
27
Macaroni with Minced Meat
Ingredients:
150g of onions
60g of carrots
150g of minced meat
250g of macaroni
2 measures of natural mince tomato
¼ measure of olive oil
1 ¼ measures of water
Salt
Directions:
Chop up the onion and the carrot. Put the oil, the onion, the carrot and the meat in
the container. Set the cooking temperature to 200-240°C and fry for 8 minutes.
Add the tomato and continue to fry for 5 more minutes. Add the macaroni and mix
everything. Fill the pot with the water and change the cooking temperature to
100-120°C and cook for a further 8 minutes.
Ravioli
Ingredients:
Dough:
Flour - 300g
Egg yolks - 260g (13 pieces)
Salt
Directions:
To make the filling: put meat, onion, garlic, and butter through a meat grinder, add
egg, finely chopped herbs, salt, spices, and mix until fully combined. To make the
dough: combine flour, egg yolks, and salt. Knead until fully combined. Roll the
dough out until 2 mm thin, and cut into 5 cm squares. Put a spoonful of the filling in
the middle of each pasta square and cover with another piece. Seal the edges. Fill
the pot with water and change the cooking temperature to 100-120°C, add the
ravioli and cook for a further 8 minutes with the lid closed.
Filling:
Onions - 50g
Beef (fillet) - 100g
Pork (fillet) - 200g
Egg -50g (1 piece)
Butter - 30g
Parsley - 10g
Cilantro - 10g
Garlic - 5g
Ground nutmeg - 1g
Water - 1L
Salt
Spices
28
Lasagna
Ingredients:
Tomato puree - 100g
Beef (fillet) - 300g
Hard cheese - 70g
Pasta sheets for lasagna - 70g (4 sheets)
Onion - 70g
Egg - 60g (1 piece)
Salt
Spices
Directions:
Rinse the meat. Put meat and onion through the meat grinder. Grate the cheese
coarsely. Combine ground meat with egg, tomato puree, salt, and spices. To make
the sauce: place butter into the pot. Set the cooking temperature to 200-240°C
and fry for 8 minutes. Add flour and milk then fry for a further 5 minutes. Pass the
sauce through a fine sieve. Layer ingredients in the following order: sauce (70g),
pasta sheet, ground meat (70g), grated cheese (15g). Repeat layers 4 times.
Close the lid. Change the temperature to 180-220°C and bake for up to 45
minutes or until golden brown.
29
MEAT
Recipes
Fried Chicken
Ingredients:
Chicken (legs) - 400g
Vegetable oil - 60ml
Lemon juice - 20ml
Garlic -15g
Salt
Spices
Directions:
Rinse the chicken and grate the garlic finely. Rub the chicken with lemon juice, garlic,
salt, and spices and put in the fridge to marinate for two hours. Pour vegetable oil into
the pot and place the chicken inside. Close the lid. Set the cooking temperature to
200-240°C and fry for 10 minutes. Flip the chicken legs over then continue frying for a
further 10 minutes with the lid closed.
Cheese Stuffed Chicken Cutlets
Ingredients:
Hard cheese - 120g
Chicken (llet) - 500g
Butter - 50g
Breadcrumbs - 30g
Parsley - 10g
Dill - 10g
Vegetable oil - 70ml
Salt
Spices
Directions:
Coarsely grate the cheese and mix it with chopped herbs, butter, and salt. Shape the
cheese balls and place them in a freezer for 5 minutes. Rinse the chicken fillet and put
it through a meat grinder, add salt, spices and mix until fully combined. Flatten the
meat mixture into circles and place the cheese ball in the centre of each circle. Shape
the cutlets and coat them in bread crumbs. Pour oil into the pot and place the cutlets
inside. Close the lid. Set the cooking temperature to 200-240°C and fry for 10 minutes.
Flip the cutlets over then continue frying for a further 10 minutes with the lid closed.
31
Chicken Thighs with Lemon
Ingredients:
8 chicken thighs
2 carrots in slices
100g of green beans
1 onion
1 clove of garlic in slices
2 bay leaves
Juice of 2 lemons
½ measure of olive oil
Salt
Parsley
Directions:
Cut the onion in thin slices Put the oil in the container. Set the cooking temperature
to 200-240°C and add the chicken thighs and fry them for 10 minutes or until golden
brown. Remove the thighs and reserve and add the carrots, the green beans, the
garlic, the onion, the parsley and the bay leaves and fry for a further 10 minutes.
Then re-add the chicken thighs with the lemon juice, adjust the seasoning and fry
for a further 20 minutes.
Chicken Thighs with Lemon
Ingredients:
8 chicken thighs
1 measure of beer
½ measure of olive oil
6 escalonia onions
4 cloves of garlic
1 bay leaf
Powdered pepper
Salt
Directions:
Put the oil and the chicken in the pot. Set the cooking temperature to 200-240°C
and fry for 8 minutes. Add the onions, the full cloves, the beer/lager, the bay, the
pepper and the mix, the adjust the cooking temperature to 100-120°C and cook for
a further 60 minutes.
32
Chicken Wings with Lemon & Honey
Ingredients:
1kg of chicken wings
1 grated lemon skin
¼ measure of lemon juice
1 measure of bee honey
1 small spoon of powdered cinnamon
2 small spoons of soya sauce
Directions:
Prepare the sauce mixing all ingredients. Put the wings in the sauce between 4 and
5 hours. Place the wings in the container. Set the cooking temperature at
100-120°C and cook for 1 hour. Add the lemon sauce on the wings, flip them and
cook for a further hour mixing every 10 minutes.
Fricassee with Mushrooms
Ingredients:
1 medium onion
75g of wild mushrooms
1 measure of white wine
1 measure of natural mince tomato
½ measure of olive oil
Flour
Salt and pepper
Directions:
Put the wild mushrooms in water 2 hours in advance. Flour the meat. Put the oil in
the pot. Set the cooking temperature to 200-240°C and fry the beef for 5 minutes
then leave aside. Fry the onion a for five minutes or until golden brown. Add the
tomato, salt and pepper then fry for a further 8 minutes. Add the white wine, the
moixernons (drained) and the beef then continue frying for 15 minutes.
33
350g of beed filet
Pork Shank
Ingredients:
Pork Shank - 900g
Onions - 250g
Garlic - 250g
Basil - 5g
Water - 200ml
Vegetable Oil - 50ml
Salt
Spices
Directions:
Rinse the meat, make several deep cuts and stuff each opening with a clove of garlic.
Chop onions and mix with salt, spices, and basil. Rub meat with the mixture and let
marinate in the fridge for 9 hours. Place the meat inside the pot, add water and oil. Set
the cooking temperature to 100-120°C and slow cook for 2 hours.
Pork with Cheese
Ingredients:
Pork Fillet - 400g
Tomatoes - 100g
Hard Cheese - 100g
Wild mushrooms - 100g
Vegetable Oil - 20ml
Salt
Spices
Directions:
Rinse and cut meat into 2 cm steaks, and beat until 1 cm thick. Sprinkle with salt and
spices. Slice tomatoes, grate the cheese, and chop mushrooms. Place meat into the
pot; add oil, mushrooms, tomatoes, and cheese. Close the lid. Set the cooking
temperature to 200-240°C and fry for 15 minutes.
34
Pork Chops
Ingredients:
Pork (neck) - 400g
Vegetable Oil - 40ml
Salt
Spices
Directions:
Rinse the meat and cut into 2 cm steaks. Beat the meat until 0.5 cm thick.
Sprinkle with salt and spices. Pour oil into the pot and place the meat
inside. Close the lid. Set the temperature to 240°C and fry for 8 minutes.
Open the lid, flip the steaks over and then fry for a further 7 minutes with
the lid closed.
Pork Sirloin with Prune Jam
Ingredients:
2 sirloins
12 small onions
10 jam prunes, without the stone
50g of wild mushrooms
½ measure of brandy
1/3 measure of olive oil
Cooking salt, rosemary and pepper
Directions:
Season the sirloins and add rosemary. Introduce the salted sirloins and the
oil in the container and fry 8 minutes by side. Set the cooking temperature
to 200-240°C and fry for 16 minutes. Add the rest of the ingredients and
continue frying for a further 3 minutes. Finally allow the sirloins to cool
down before cutting them into slices.
Mince the rest of the ingredients to make the sauce.
35
Meatballs in a Mushroom Sauce
Ingredients:
1kg of small meatballs
4 escalonia onions
200g of mushrooms
200g of gírgolas
15g of ceps
½ measure of brandy
2 measures of soup
¼ of cream
½ measure of olive oil
Salt
Directions:
Put the ceps in water a bit. Put the oil and the meatballs in the container. Set the
cooking temperature to 200-240°C and fry for 12 minutes. Once fried, drain and
keep aside. Put the onions, mushrooms, girgolas and ceps, all minced, in the pot
and keep frying for another 5 minutes. Add the water for the ceps, the brandy the
soup and the cream and allow to cool for 10 minutes.
Beef Steak
Ingredients:
Beef Steak - 300g
Vegetable Oil - 20ml
Salt
Spices
Directions:
Rinse the meat and pat dry.
Sprinkle with salt and spices.
Pour vegetable oil into the pot, put
the steaks in, and close the lid.
Set the cooking temperature to 200-240°C and fry for 8 minutes.Turn the
steaks over, close the lid and fry for a further 7 minutes.
36
Beef Stew with Steamed Potatos
Ingredients:
Potatoes - 500g
Beef (fillet) - 300g
Beef (fillet) - 300g
Carrots - 140g
Onions - 160g
Ginger root - 10g
Parsley - 5g
Dill - 5g
Olive oil - 30ml
Water - 200ml
Salt
Spices
Directions:
Rinse the beef and cut it into 1.5 cm cubes, cut carrots and onions into smaller
cubes of 0.5cm, chop the herbs and ginger root finely. Cut potatoes into 2 equally
sized halves. Place beef, onions, carrots and ginger root into the pot, add water,
olive oil, salt, spices, and mix well. Put in the steaming container and place potatoes
inside. Close the lid. Set the cooking temperature to 100-120°C and stew for 1 hour.
Sprinkle the meat with freshly chopped herbs. Serve with potatoes on the side.
Mexican-Style Beef
Ingredients:
Tomatoes - 300g
Marrow squash - 200g
Onions - 200g
Eggplant - 120g
Tomato puree - 100g
Directions:
Remove the seeds from chilli pepper, and chop it finely together with garlic. Rinse the
beef. Cut meat and vegetables into 2 cm cubes. Pour oil into the pot, place all
ingredients inside; sprinkle with salt, spices and mix well. Close the lid. Set the
cooking temperature to 100-120°C and stew for 1 hour.
Green chilli pepper - 20g
Garlic - 10g
Vegetable oil - 20ml
Salt
Spices
37
MISC
Recipes
Four Cheese Pizza
Ingredients:
Yeast dough - 160g
Béchamel sauce - 30g
Blue cheese - 20g
Maasdam - 20g
Hard goat cheese - 20g
Mozzarella - 20g
Butter - 10g
Directions:
Cut the cheese into 0.5 cm cubes. Roll out the dough into 0.5 cm thick circle the
width of the pot. Grease the pot with butter, put the dough inside, smear it with the
sauce and evenly top with cheese. Close the lid. Set the cooking temperature to
180-200°C and cook for 25 minutes.
Omelette
Ingredients:
Egg - 500g (10 pieces)
Butter - 30g
2.5% milk - 500ml
Salt
Spices
Directions:
Beat eggs with milk until well blended,
add salt, and spices. Grease the pot with
butter and pour the egg mixture inside.
Close the lid.
Set the cooking temperature to
180-220°C and bake for 20 minutes.
39
White Bread
Ingredients:
Salt - 10g
Wheat flour - 850g
Wheat flour - 550g
Corn flour - 250g
Sugar - 30g
Active dry yeast - 6g
Room temperature water - 500ml
Vegetable oil - 40ml
Directions:
Combine warm water, salt, sugar and yeast in a separate container. Add 20ml of oil,
butter and pour the egg mixture inside. Close the lid. Set the cooking temperature to
180-220°C and bake for 20 minutes.
Cornbread
Ingredients:
Milk - 100ml
Vegetable oil - 50ml
Active dry yeast - 7g
Sugar - 20g
Salt - 10g
Room temperature water - 320ml
Directions:
Combine wheat and corn flour, salt, sugar, and yeast in a separate container.
Continuing to mix, add milk, 40 ml of vegetable oil, and water. Knead the dough
until it pulls away from the sides of the container. Grease the sides of the pot
with the rest of vegetable oil, put the dough in, and level it off. Close the lid.
Set the cooking temperature to 180-220°C and cook for 2 hours. Open the lid, take
the bread out, turn it over and close the lid before baking for another hour. Take the
bread out of the pot and let it cool down for 20 minutes.
40
SWEETS
Recipes
Strawberry Yogurt
Ingredients:
3.2% milk - 1L
Powdered yoghurt starter - 10g
Strawberries
Directions:
Cut strawberries into 1cm cubes. Combine
100ml of room temperature milk with yoghurt
starter and pour the mixture into the pot.
Add the rest of room temperature milk,
strawberries, and mix well. Close the lid.
Set the cooking temperature to 80-100°C
and cook for 12 hours. Pour into jars and
put in the fridge to cool down.
Plain Yogurt
Ingredients:
3.2% milk - 1L
Powdered yoghurt starter - 10g
Directions:
Combine 100 ml of room temperature milk
with yoghurt starter and pour the mixture into
the pot. Add the rest of room temperature
milk and mix well. Close the lid.
Set the cooking temperature to 80-100°C and
cook for 12 hours. Pour yoghurt into the jars
and put in a fridge for 4 hours to cool down.
42
Yogurt Whipped cream
Ingredients:
3.2% milk - 1L
Powdered yoghurt starter - 10g
Bilberry - 200g
Whipped cream
Directions:
Combine 100 ml of room temperature milk
with yoghurt starter and pour the mixture into
the pot. Add the rest of room temperature
milk and mix well. Close the lid. Set the
cooking temperature to 80-100°C and
cook for 12 hours.
Mix the yoghurt and remove half into a
separate container, add bilberry and blend
until smooth. Pour plain yoghurt into the
glass, top with bilberry yoghurt, and decorate
with whipped cream and fresh berries.
Traditional Sponge Cake
Ingredients:
Eggs - 250g (approx 5)
Wheat flour - 180g
Caster Sugar - 150g
Butter/Margarine - 10g
Directions:
Beat eggs with sugar in a separate
container until foamy. Continuing to
beat, gradually add flour and beat
until well blended. Grease the pot with
butter and place the dough inside.
Close the lid. Set the cooking
temperature to 180-220°C and bake
for 1 hour. Leave the freshly baked
cake in the multi cooker for
another 15 minutes.
43
Chocolate Cake
Ingredients:
Eggs - 200g (approx 4)
Wheat flour - 110g
Caster Sugar - 150g
Butter/Margarine - 155g
Dark chocolate - 60g
Baking powder - 10g
Directions:
Grate the chocolate and soften the butter.
In a separate container blend eggs with
sugar until foamy. While continuing to
beat, add butter, flour, baking powder,
ground chocolate and mix until fully
combined. Grease the pot with 5g of
butter and pour the mixture in. Close the lid. Set the cooking temperature to
180-220°C and bake for 1 hour. Leave the freshly baked cake in the multi
cooker for another 15 minutes.
Cheese Cake
Ingredients:
Cream cheese - 500g
Butter cookies - 300g
Eggs - 250g (approx 5)
Sugar - 170g
Butter - 120g
20% sour cream - 100g
Directions:
Crush the cookies, add butter, one egg, and mix well. Grease the pot with butter; press
the cookie mixture firmly to the bottom and up the sides of the pot. In a separate
container blend together cheese, sour cream, potato starch, and vanilla. Separate the
egg yolks from the whites. Beat the egg whites until foamy. Continuing to beat, gradually
add sugar. Carefully combine the egg whites with cheese mixture and stir until
homogeneous. Pour the mixture into the pot and level it off. Close the lid.
Set the cooking temperature to 180-220°C and bake for 1 hour. Allow cheesecake to
cool. Top with strawberry syrup before serving.
Potato starch - 40g
Vanilla - 5g
Strawberry syrup- 50ml
44
Sponge Cake with Almonds
Ingredients:
3 eggs
1(marks ¾) measures of sugar
2 (marks ¾) measures of flour
½ measure of olive oil
75g Of smashed almonds
2 bags of baking powder
Butter
Directions:
Beat the eggs with the sugar,
add the oil, flour, baking powder,
almonds and beat all together.
Put the mass in the container
previously buttered. Set the
cooking temperature to
180-220°C and bake for 1 hour.
Pineapple Cake
Ingredients:
4 small slices of syrup pineapple
Syrup (liquid sweet)
1 ½ measures of olive oil
1 pineapple yoghurt
3 measures of flour
1 bag of baking powder
4 eggs
2 measures of sugar
Butter
Directions:
Beat the eggs in a bowl. Add the oil,
sugar, baking powder, yoghurt, flour
and beat everything. Put butter in the container, rubbing on the sides and the base.
Put the syrup in the base of the container and place the 4 slices of pineapple as a base
for the cake. Put the rest of the ingredients. Set the cooking temperature to 180-220°C
and bake for 1 hour.
45
Banana Cake
Ingredients:
4 bananas
1 measure of sugar
2 eggs
125g Of butter
1 small spoon of baking soda
2 bags of baking powder
¼ measure of milk
Directions:
Beat the eggs in a bowl and add sugar, flour, baking soda, milk, and liquid butter.
Beat everything together. Mash the bananas with a fork, add to the pot and mix. Put
butter in the container, rubbing on the sides and the base. Put all the ingredients in
the container. Set the cooking temperature to 180-220°C and bake for 1 hour.
Chocolate & Walnut Cake
Ingredients:
4 eggs
1 Yogurt
125g of chocolate
2 measures of sugar until mark ¾
1 measure of olive oil until mark ½
2 measures of flour until mark ½
1 bag of baking powder
100g of walnuts
Butter
Directions:
Beat the eggs in a bowl. Add the sugar and beat until turns into a cream. Add the
yoghurt. Add the oil and keep beating and next add the flour and the baking powder.
Shred the nuts and add. Melt the chocolate in the microwave and mix everything.
Put the mixture in the container previously dipped with butter. Set the cooking
temperature to 180-220°C and bake for 45 minutes.
46
2 measures of flour
3 measures of flour until mark ¾
Sponge Cake with Lemon
Ingredients:
4 eggs
1 yoghurt
1 1/4 measure of olive oil
2 measures of sugar until mark ¾
The graped lemon skin
1 bag of baking powder
Powder cinnamon
Butter
Directions:
Beat the eggs and add the yoghurt, the oil, the sugar, the graped lemon, the flour
and the baking powder. Beat everything. Put some butter in the container and put
the mass. Set the cooking temperature to 180-220°C and bake for 1 hour.
Egg Caramel Cream
Ingredients:
½ litre of milk
4 eggs
125g of sugar
Syrup
Directions:
Boil the milk Beat the eggs
and add the sugar. Add the
milk and keep beating. Fill
the mould of 18 cm of
diametre with the syrup and
add the milk-shake. Set the cooking temperature to 200°C and cook for 40 minutes.
47
Puff-Pastry Cake with Apples & Walnuts
Ingredients:
3 apples
50g of walnuts
1 bag of jelly
15g of sugar
Puffy-pastry
Directions:
Put the puffy-pastry and give
form to it in the base of the
container. Peel the apples and cut them in thin slices. Cover the mass with the
apples and the walnuts. Sprinkle the sugar. Set the cooking temperature to
180-220°C and bake for 1 hour. Let it cool down and cover with jelly. If you wish,
you can cook the puffy pastry a bit before covering it with the apples. Extend the
base over the container surpassing the borders around 3 cm.
Bake for a further 20 minutes and serve.
Pear Pudding
Ingredients:
½ kg. Of pears
400g Of cream
1 and ½ measure of sugar
Grated lemon
½ measure of lemon juice
5 eggs
2 measures of water
Syrup
Directions:
Peel and cut the pears in slices. Put the water, pears, 50g. Of sugar, and lemon juice
in the container. Set the cooking temperature to 100-120°C and boil for 15 minutes.
Meanwhile, beat the eggs with 100g Of sugar and add the grated lemon and the
cream. Drain the pears and mix with the base previously prepared. In a mould of
around 18cm in diameter add the syrup, and mix all the ingredients. Fill the container
with 2 measures of water. Add the steam rack accessory on top of the pot and adjust
the cooking temperature to 200°C and steam for 40 minutes.
48
Baked Apples
Ingredients:
4 apples (golden type) of 150g
½ measure of water
A spoon of sugar per apple
A walnut of butter per apple
Directions:
Clean the apples with a wet rag.
Cut the extremes of of each apple.
Empty the upper part in the form
of a cone.
Put the water in the container and the apples. Fill the upper hollow of every apple
with the sugar and the butter walnut. Set the cooking temperature to 180-220°C and
bake for 1 hour.
49
CLEANING & MAINTENANCE
Add vinegar to warm water, to assist with cleaning, if there
are stubborn bits of food stuck to the pot.
When cleaning, use a soft sponge, do not use any abrasive
cleaning tensils, these will damage the non-stick coating in
the pot.
Do not use corrosive liquids or detergents for cleaning.
Before storing, please clean and ensure the appliance is
completely dry. Store the appliance in a dry, cool, well
ventilated area.
The glass lid is extremely fragile, please be careful when
using this product that you do no drop, break smash or
damage the lid in anyway.
Always allow your Multi Cooker unit to cool before cleaning.
Never pour cold water into warm non-stick heading pot.
Never use metal utensils.
Never immerse the outer unit in water or other liquids. Wipe
clean with a damp cloth.
STORAGE
To store your appliance: unplug the power cord from the mains
power supply and clean as above. Allow the appliance to dry
fully. Store on a flat, dry level surface out of reach of children.
50
51
AFTER SALES SUPPORT
electrician. If you need help using your Multi Cooker, please contact Giani Ltd:-
• Telephone: 0161 480 6204
• Email: info@gianiuk.co.uk
• Website: www.gianiuk.co.uk
(Replacement instruction manuals are available to download).
Product Guarantee (UK Only)
If your appliance ceases to function within 1 year from the date of purchase,
the retailer will replace it free of charge, provided:
• You have not misused, neglected or damaged it.
•
• It was not purchased second hand.
It has not been modified (except by Giani Ltd).
• It has not been used commercially.
• You have fitted a plug incorrectly.
• You can supply proof of purchase, indicating the price you paid and
where and when the appliance was purchased.
This guarantee does not affect your statutory rights.
IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE APPLIANCE IN
ACCORDANCE WITH EC DIRECTIVE 2002/96/EC
At the end of its working life, the appliance must NOT be disposed of as urban waste.
It must be taken to a special local authority differentiated waste collection centre or to
a dealer providing this service.
Disposing of a household appliance separately avoids possible negative
consequences for the environment and health deriving from inappropriate disposal
energy and resources. As a reminder of the need to dispose of household appliances
separately, the product is marked with a crossed-out wheeled dustbin.
2011/65/EU
info@gianiuk.co.uk
Are you having problems with your appliance?
Has something been damaged?
Do you require spare parts?
Before returning this item to your place of purchase
Please contact Giani at:
Email - info@gianiuk.co.uk
Website - www.gianiuk.co.uk
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