Nostalgia Electrics TDO200SS User Manual [en, es, fr]
All products are trademarks of Nostalgia Products Group, LLC.
Worldwide design & utility patented or patents pending.
© 2012 Nostalgia Products Group, LLC.
2014
www.nostalgiaelectrics.com
(rev. 07/11/14)
TDO200SS
Stainless Steel Triple Burner Kettle Buet |
Parrilla de Acero Inoxidable con Tres Quemadores
Tipo Buet | Buet triple marmite en inox
Instructions and Recipes
Instrucciones y recetas
Instructions et recettes
Make everyday a party!
Visit www.nostalgiaelectrics.com for more fun products.
CONTENTS
SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
IMPORTANT PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
IMPORTANT SAFEGUARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
PARTS & ASSEMBLY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
HOW TO OPERATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
HELPFUL TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
CLEANING & MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
RETURNS & WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
SAFETY
ENGLISH
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and
on your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that
can kill or hurt you and others.
All safety messages will follow the safety alert symbol.
All safety messages will tell you what the potential hazard is, tell you how to reduce the
chance of injury, and tell you what can happen if the instructions are not followed.
Appliance Specications:
120 Volts, 60 Hz, 500 Watts x 3, ETL Approved
2
IMPORTANT PRECAUTIONS
1. NEVER immerse appliance or cord in water.
2. NEVER use near water.
3. NEVER use an abrasive sponge or cloth on the appliance.
4. NEVER leave appliance unattended while in use.
ENGLISH
5. NEVER place anything other than what is intended to be cooked in the ceramic cooking pots.
6. Unplug appliance from outlet when not in use and when cleaning.
7. DO NOT place appliance in dishwasher.
8. Keep out of reach of children.
9. This appliance is NOT A TOY.
10. This appliance is not intended for use by young children nor
the cognitively challenged without supervision.
11. Young children should be supervised to ensure that they do not play with the appliance.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed, including:
1. Read all instructions before operating this appliance.
2. DO NOT touch hot surfaces. Use handles or knobs.
3. DO NOT use outdoors. FOR HOUSEHOLD USE ONLY.
4. To protect against risk of electrical shock, do not immerse cord,
plugs nor appliance in water or any other liquid.
5. DO NOT operate any appliance with a damaged cord or plug, after the
appliance malfunctions, or if it is dropped or damaged in any manner. Return
the appliance to the nearest authorized service facility for examination,
or to a repair shop for electrical or mechanical adjustment.
6. The appliance manufacturer does not recommend the use of accessory attachments
other than what is supplied with the unit. They may cause injuries.
7. When any appliance is used by or near children, adult supervision is strongly recommended.
8. DO NOT place on or near a hot gas or electric burner, nor in a heated oven.
9. DO NOT overload wall outlet or extension cords as this
can result in a risk of re or electric shock.
10. This appliance should not be used for purposes other than stated
in the instructions accompanying this appliance.
11. DO NOT leave unit unattended while in use or when plugged into an outlet.
12. Unplug from outlet when not in use and before removing parts for cleaning. Allow to cool
before putting on or taking o parts and before cleaning the appliance.
3
13. To reduce the risk resulting from becoming entangled or tripping
over a long cord, a short power supply cord is provided.
14. It is NOT recommended to use an extension cord with this appliance.
15. Extreme caution should be used when moving an appliance with hot food.
16. When using this appliance, provide adequate air space above and on all sides
for air circulation. Do not operate this appliance while it is touching or near
curtains, wall coverings, clothing, dish towels or other ammable materials.
17. Do not attempt to service this appliance yourself, as opening or
removing covers may expose you to dangerous voltage or other
hazards. Refer all servicing to qualied service personnel.
18. Extreme caution must be used when putting on and taking o the glass lids.
19. DO NOT let cord hang over the edge of countertop or touch hot surfaces.
20. Always use an oven mitt or pot holder when using this appliance, as it gets very hot.
SAVE THESE INSTRUCTIONS!
INTRODUCTION
Thank you for purchasing the TRIPLE BURNER KETTLE BUFFET from Nostalgia
Electrics™. The multiple cooking options of this versatile unit will meet any home
entertainer's needs. Warm and serve, slow cook or use the Pots to cook your family's
favorite meals in the oven and transfer directly to the heated base. The variety of
meals that can be created using the TRIPLE BURNER KETTLE BUFFET are virtually
endless, making this a must-have item for every modern household. Three cooking
pots allow you to make side dishes, entrees and dessert simultaneously.
Features include:
• Three 2-quart stainless steel cooking pots with riveted handles.
• Clear, tempered glass lids for easy viewing.
• Stay-cool knobs and handles.
• Each pot has its own thermostat.
• Oven-safe Pots.
• Cook slowly and keep warm while serving.
• Contemporary, elegant stainless steel design.
ENGLISH
4
ENGLISH
PARTS & ASSEMBLY
Stainless Steel
Pots
Tempered Glass
Lids
Base
TEMPERATURE CONTROL POSITIONS
Lowest
Temperature
5
Highest
Temperature
OFF
HOW TO OPERATE
1. Before rst use, wipe down all surfaces with a non-abrasive, damp cloth and dry.
2. Prepare the ingredients for the food to be cooked. See the Recipes section for meal ideas.
3. Find a clean, dry, non-slippery, level surface near an electrical outlet.
4. Allow about eight inches of cleared space all around the exterior of the unit.
5. Plug the power cord into the wall outlet.
6. Place Pots on the burners on Base.
7. Add food to the Pots and cover with Lids. DO NOT ll Pots more than 2/3 full with food.
8. Adjust thermostats to desired cooking temperature.
9. To ensure even heating, do not lift Lids during the rst 2 hours of cooking. Frequently
lifting the lids allows heat to escape and prevents food from cooking properly.
10. NEVER leave the appliance unattended.
11. Always wear oven mitts or use pot holders while using the
TRIPLE BURNER KETTLE BUFFET to prevent burns.
12. The cooking time depends on the dish that is being made.
13. The Pots are oven-safe. You may use them to cook foods in your oven.
Once cooking is complete, use oven mitts or pot holders to transfer
the Kettle(s) to the Base. Keep warm over lowest setting.
14. To avoid scalding, lift glass Lid o Kettle carefully while using oven mitt or pot
holder. Point the Lid away from face and hands while opening and allow water to
drip into the removable cooking pot.
15. Remove foods from the Pots using plastic or wooden spoons. DO NOT use
metal utensils, as they may scratch and damage the cooking pots.
16. Keep cooked foods warm by setting thermostats on the lowest setting.
17. Before unplugging the appliance, make sure the thermostats are
turned OFF to prevent any sparking from the outlet.
18. Once the appliance is completely cool, remove the stainless steel Pots to empty and clean.
ENGLISH
6
HELPFUL TIPS
NEVER leave the appliance unattended while operating.
• Unit will get very HOT. Always use pot holders or oven
ENGLISH
mitts when cooking with this appliance.
• Even when turned OFF and unplugged, the TRIPLE BURNER KETTLE BUFFET Base top surface
may remain hot for some time after using; allow unit to cool before cleaning or storing.
• NEVER use a scouring pad or other abrasive sponges or cloths
on this unit, as this will scratch the appliance.
CLEANING & MAINTENANCE
Please take care of your TRIPLE BURNER KETTLE BUFFET
by following these simple instructions:
• Turn all thermostats to the OFF position.
• Unplug cord from the wall outlet.
• Allow unit to cool completely.
• Once unit is completely cool, remove all Lids and Stainless Steel Pots.
• Clean Stainless Steel Pots and Lids in warm, soapy water. Rinse and dry.
• Wipe the buet surface and Base with a damp, non-abrasive cloth and dry.
• To prolong the life of your appliance, never stack objects other than food on the surface of
the buet or in the stainless steel Pots and never use a metal spoon to stir or serve foods.
• Never put the appliance in a dishwasher, nor immerse in
water. Always keep the cord away from water.
It is that simple!
7
RECIPES
Use your favorite ingredients to create a variety of delicious meals using
the TRIPLE BURNER KETTLE BUFFET. Main dishes, desserts and sides can be
cooked simultaneously, saving both time and eort in the kitchen.
The variety of meals and foods that can be cooked with the TRIPLE BURNER KETTLE
BUFFET is virtually endless. Make stews, appetizers, desserts and more!
Be creative and ENJOY your TRIPLE BURNER KETTLE BUFFET!
CHEESY ARTICHOKE DIP
• 8-oz. Shredded
Mozzarella Cheese
• ½ Cup Grated
Parmesan Cheese
• ½ Cup Mayonnaise
• ½ Cup (about 4-oz.)
Artichoke Hearts,
drained and chopped
• 1 Tsp. Grated
Onion, optional
• Chopped Green
Onion, optional
BBQ MEATBALLS
• 2 Pounds Lean
Ground Beef
• 2 Tsp. Worcestershire
Sauce
2
•
/3 Cup Evaporated
Milk
• 1 Envelope Dry Onion
Soup Mix
SAUCE:
• 2 Cups Ketchup
• ¾ Cup Brown
Sugar, packed
• 1 Tbsp.
Worcestershire Sauce
Mix ingredients together in Kettle. Bake in
preheated 350º oven for 20-30 minutes or on
Base on medium-high for about 1 hour.
Sprinkle with chopped green onion if desired.
Serve with carrot sticks, celery, cubes of
crusty bread or assorted crackers.
Mix beef, 2 teaspoons Worcestershire sauce, evaporated
milk and soup mix. Shape into walnut-sized balls.
Broil 4 inches from broiler for 12 minutes, or until
meatballs are browned and cooked through,
turning frequently to prevent burning.
Mix sauce ingredients and bring to a
boil; simmer for 10 minutes.
Add meatballs to Kettle and pour sauce over. Place
Kettle on Base and set temperature to low.
Makes about 50 meatballs.
ENGLISH
8
CHILI CHEESE DIP
• 1 Tbsp. Vegetable Oil
• ½ Cup Onion,
chopped
• 2 (4-oz. each) Cans
Chopped Mild Green
ENGLISH
Chile Peppers
• 1 (14.5-oz.) Can
Mexican-style
Stewed Tomatoes
• 1 Pound Pasteurized
Prepared Cheese,
shredded or cubed
JAMBALAYA
• 1 Pound Boneless
Chicken, cubed
• 10-oz. Andouille
Sausage, sliced
• ½ Cup White
Onion, chopped
• 1 Green Bell
Pepper, chopped
• 1 (28-oz.) Can
Stewed Tomatoes
• 1 Cup Chicken Broth
• ¼ Cup Water
• ¼ Cup White
Wine Vinegar
• 2 Tsp. Oregano
• 2 Tsp. Parsley
• 2 Tsp. Cajun
Seasoning
• 1 Tsp Cayenne Pepper
• 1 Pound Shrimp,
cooked
• 2 Cups Long Grain
White Rice, cooked
Heat oil in a skillet; sauté onion until tender.
Add chile peppers and tomatoes;
bring to a boil. Add cheese.
Pour mixture into Pots and place on Base.
Heat on medium-low for 2 hours.
Serve with tortilla chips.
In Kettle, combine chicken, sausage, onion and bell pepper.
Add tomatoes, chicken broth, water, vinegar, oregano,
parsley, Cajun seasoning and cayenne pepper. Stir.
Cover and cook on medium setting for 6 to 8
hours, or on high setting for 3 to 4 hours.
About 30 to 45 minutes before serving, add cooked shrimp
and hot cooked rice; heat thoroughly and stir well.
9
TERIYAKI CHICKEN WINGS
• 3 Pounds Chicken
Wings (about
16 wings)
• 1 Large Onion,
chopped
• 1 Cup Soy Sauce
• 1 Cup Brown Sugar
• 2 Tsp. Ground Ginger
• 2 Cloves Garlic,
minced
• ¼ Cup Dry Sherry
CHEESY POTATO & CHIVE SOUP
• 4 Large Potatoes,
peeled and sliced
• 4 Cups Chicken Stock,
plus more as needed
• 1 Large Clove Garlic
• 1 Cup Shredded
Sharp Cheddar
Cheese, or a mixture
of sharp Cheddar
and smoked Gouda
• ¼ Cup Fresh
Chives, chopped
• Salt and Freshly
Ground Black Pepper
• 1 Cup Heavy Cream,
Half-and-Half, or Sour
Cream, optional
• ¼ Cup Crumbled
Sharp Cheddar
Cheese, for garnish
Rinse chicken wings; pat dry. Cut o and discard wing tips
then cut each wing at the joint to make two sections.
Sprinkle wing pieces with salt and pepper; place wings on
an lightly oiled broiler pan. Broil about 4 inches from the
heat for 10 minutes on each side, or until chicken wings
are nicely browned. Transfer chicken wings to Kettle.
In a bowl, combine chopped onion, soy sauce,
brown sugar, ginger, garlic and sherry. Mix well.
Pour sauce over chicken wings. Cover and cook on
medium-low for 4 to 5 hours or medium-high for 2 to 2½
hours. Stir wings once about halfway through cooking.
Serve directly from slow cooker, keeping
temperature on low setting.
Makes about 32 wing pieces.
Place the potatoes and 1 cup of the stock in
Kettle. Cover and cook on medium-high for 2
hours, or until the potatoes are just tender.
2
Transfer
along with the cooking liquid. Add the garlic. Blend to
the desired consistency (a blender will yield a smoother
texture, a food processor a chunkier consistency).
Return the potato purée to the Kettle and stir in shredded
cheese, remaining 2/3 cup stock and chives. Cover and
cook on medium-low for 30 minutes, or until the soup
is well heated. Add extra stock or water if the soup is
too thick. Break up the whole potato slices with a fork
to achieve a texture that suits you. Season with salt
and pepper. Stir in the cream just before serving.
Ladle into soup bowls and sprinkle with the
crumbled cheese. Serve immediately.
/3 of the potatoes to a food processor or blender,
ENGLISH
10
BEEF STROGANOFF
• 3 Pounds Beef Round
Steak, ½ inch thick
• ½ Cup Flour
• 2 Tsp. Salt
1
•
ENGLISH
/8 Tsp. Pepper
• ½ Tsp. Dry Mustard
• 2 Medium Onions,
thinly sliced and
separated into rings
• 2 (4-oz. each) Cans
Sliced Mushrooms,
drained (or 8-oz. fresh
sliced mushrooms)
• 1 (10.5-oz.) Can
Condensed
Beef Broth
• 2 to 4 Tbsp. Dry White
Wine, optional
• 1½ Cup Sour Cream
• ¼ Cup Flour
HOME-STYLE CHICKEN & STUFFING
• ½ (10.5-oz.) Can
Cream of Chicken
with Herbs Soup
• ½ (10.5-oz.) Can
Cream of Celery Soup
• ¼ Cup Dry
White Wine or
Chicken Broth
• ½ Tsp. Dried Parsley
• ½ Tsp. Dried Thyme
• ¼ Tsp. Salt
• Dash Black Pepper
• 3 to 4 Boneless
Skinless Chicken
Breast Halves
• 1 to 1½ Cups
Seasoned Stuffing
Crumbs (about 6-oz.)
• 2 Tbsp. Butter, melted
Trim all excess fat from steak and cut into
3 inch strips about ½-inch wide.
Combine ½ cup our, the salt, pepper and dry mustard;
toss with steak strips to coat thoroughly. Place coated
steak strips in Kettle; stir in onion rings and mushrooms.
Add beef broth and wine; stir well. Cover and
cook on medium-low setting for 8-10 hours.
Before serving, combine sour cream
with ¼ cup our; stir into Kettle.
Serve with hot cooked rice or noodles.
In a medium bowl, combine the soups, wine or
broth, parsley, thyme, salt, and pepper.
Wash chicken and pat dry.
Lightly grease Kettle. Sprinkle about ½ cup of the
stung crumbs over the bottom of the Kettle
and drizzle with about ½ tbsp. of the butter.
Top with half of the chicken, then half of the remaining
stung crumbs. Drizzle with half of the remaining
butter and spoon half of the soup mixture over that.
Repeat with remaining chicken, stung
crumbs, butter, and soup mixture.
Cover and cook on medium setting for 5 to 7
hours, or until chicken is cooked through.
11
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