USER MANUAL
Contents
1. Standard Grand Serves 4 Serves 8 Large potatoes washed 4 8 Oil as needed Cheese filling Standard Grand Serves 4 Serves 8 Egg yolks 2 4 Butter 50g 20z 100g 40z Milk 50ml 2fl oz 100mI 4fl oz Cheddar cheese grated 2 tbsp 4 tbsp Fresh parsley chopped 2 tbsp 4 tbsp Salt and cayenne pepper Egg amp mushroom filling Standard Grand Serves 4 Serves 8 Onion very finely chopped 1 2 Garlic clove crushed 1 2 Mushrooms finely chopped 100g 40z 225g 80z Butter 25g 10z 50g 2o0z Hard boiled eggs finely chopped 2 4 Milk 3 4 tbsp 6 8 tbsp Lemon juice 1 tbsp 2 tbsp Salt and black pepper Cheese grated if desired if desired Method 1 Wash and lightly oil the potatoes Place in the Remoska and cook for 1 to 112 hours depending on their size For the cheese filling 1 Mix together the egg yolks butter milk cheese and parsley Season to taste with salt and cayenne pepper 2 When the potatoes are cooked slice them in half lengthways Scoop out the potato leaving the jacket Yacm 4 thick Mash the cooked potato into the cheese mixture 3 Scoop the mixture into the jackets and return the filled potatoes to the Remoska Cook for a further 15 to 20 minutes For the egg amp mushroom filling 1 Ina frypan lightly fry the chopped onion garlic and mushrooms in the butter for about 5 minutes Remove from the heat and mix in the eggs milk and lemon2. Standard Grand Serves 4 Serves 8 Sausages 500g 1Ib 1kg 2lb New potatoes 7009 1 Valb 1 5kg 3lb Red onion roughly chopped 1 2 White onion roughly chopped 2 3 Olive oil 2 tsp 1 tbsp Black pepper Cheddar cheese grated 100g 40z 200g 70z Method 1 Cut each sausage into three and thickly slice the potatoes Mix with the onions and oil 2 Lightly season with black pepper the sausages will add their own seasoning Place in the Remoska and cook for around 45 minutes to 1 hour stirring once or twice 3 Finally sprinkle on the cheese replace the lid switch off the Remoska and leave for a few minutes until the cheese has melted Serve immediately Cooking times are the same for Standard and Grand COD WITH CRUNCHY TOPPING Standard Serves 4 Grand Serves 8 Cod pieces skinned 4 x 125g 50z 8 x 125g 50z Tomatoes sliced 2 4 Wholemeal breadcrumbs 50g 20z 100g 40z Fresh parsley chopped 2 tbsp 3 tbsp Lemon zest and juice Yo 1 Oil 1 tsp 1 tbsp Salt and black pepper Method 1 Arrange the cod in the Remoska Cover with the tomatoes 2 Mix together the breadcrumbs parsley lemon zest and juice oil and seasoning Spoon the crumb mixture evenly over the fish and cook for around 25 to 35 minutes until the fish is cooked and the topping crispy Cooking times are the same for Standard and Grand BAKED HALIBUT Standard Grand Serves 3 Se
3. Never run the lid under the tap Do not let the power cord or plug get wet Using accessories that are not recommended by the manufacturer may cause fire electric shock or injury Visit www lakeland co uk for the full range of Remoska accessories The Remoska is not intended for use by children or infirm people unless they have been adequately supervised by a responsible person to ensure they can use it safely Children should be supervised to ensure they do not play with the Remoska It must not be left unattended during use Do not use the Remoska if the power cord or plug show any signs of damage or if the appliance is dropped damaged or working incorrectly Call the helpline on 015394 88100 to arrange a repair or replacement Never try to repair the Remoska yourself as this may cause electric shock BEFORE USING FOR THE FIRST TIME 1 Carefully unpack the Remoska and remove any packaging 2 Wash the cooking pan in warm soapy water or place in the dishwasher Rinse and dry thoroughly Never use abrasive cleaners or scourers as they will damage the pan 3 Wipe the lid with a damp cloth then dry thoroughly It must never be immersed in water or run under the tap USING YOUR REMOSKA This traditional Czech made cooker fits extremely well into today s lifestyles as it makes a variety of delicious one pot meals whilst being economical on electricity Once your ingredients have been added to the cooking pan and the Remoska is switched
4. on it needs little attention leaving you free to get on with other things The stainless steel lid is the source of the heat The glass window lets you view food as it cooks without needing to lift the lid so preventing heat and moisture from escaping Steam is released via two valves in the lid The Remoska is extremely easy to operate as all that regulates the heat is the on off switch 1 Prepare your ingredients and place them inside the cooking pan Put on the lid 2 Plug the Remoska into the mains socket and press the on off switch on the handle to turn it on The switch will light up to show the Remoska is heating 3 When your meal is ready turn off the Remoska by pressing the on off switch Unplug the cooker and remove the lid carefully Please take care as it will be extremely hot Leave the lid and cooking pan to cool completely before cleaning See CARE AND CLEANING PLEASE NOTE never heat the empty cooking pan unless you need to warm up any oil required in a recipe Everything is cooked from cold and it really does work HELPFUL HINTS The perfect roast dinner By far the easiest introduction to Remoska cooking is to roast some chicken legs on a bed of sliced potatoes onion and carrot For the Standard thickly slice 4 large potatoes cut 1 large onion into quarters and peel and halve 4 large carrots Place the vegetables into the Remoska and top with 4 whole chicken legs Season and drizzle with oil no liquid is needed a
5. the mixture Place the peppers in the Remoska dot with butter and replace the pepper tops Cook for around 40 to 50 minutes until tender Cooking times are the same for Standard and Grand Please note the peppers must be no deeper than 7cm 21 2 to fit inside the Remoska 2 Cut a number of slits in the surface of the meat with the tip of a knife and insert the rosemary and garlic slivers Season the lamb and place in the roasting bag or wrap well in foil Place in the Remoska and surround with small sized potatoes Roast for around 1 to 112 hours in the Standard or 11 2 to 2 hours in the Grand Carefully open the roasting bag or foil and drain off the stock Leave the lamb to rest before serving LEMON CHICKEN ON A BED OF ROASTED VEGETABLES Standard Grand Serves 4 Serves 8 Chicken breasts skinless 4 8 Garlic clove 1 2 Sea salt Lemon zest and juice 2 1 Root ginger grated tom 12 2cm 1 Groundnut oil 1 tbsp 2 tbsp Potatoes quartered 500g 1lb 1kg 2lb Onion chopped 1 2 Carrot sliced 1 2 Sweet potato peeled sliced 1 2 Leek sliced Yo 1 Oil 1 tbsp 2 tbsp Salt and black pepper Method 1 Place the chicken pieces in a flat dish Mash together the garlic and salt to a paste Mix this with the lemon zest and juice ginger and groundnut oil Coat the chicken pieces and leave to marinate for at least 30 minutes Place the prepared potatoes onion ca
6. the pastry is risen and pale gold Cooking times are the same for Standard and Grand Cinnamon ground 1 2 tsp Allspice ground 1 4 tsp Cloves ground 1 4 tsp Salt and black pepper si Pine nuts pistachios and flaked almonds mixed 75g 30z Currants 50g 20z Method 1 Heat half the butter in the Remoska and cook the onion until soft 2 Add the rice stirring well to coat and cook for 5 minutes Add the warm stock cinnamon allspice and cloves Season bearing in mind that the stock may already be seasoned Cook for around 20 minutes or until all the liquid has been absorbed 3 Meanwhile in a saucepan saut the mixed nuts and currants in the remaining butter Mix into the rice Serve with lamb or a main dish of your choice TIP mix any leftovers with plain yoghurt and mayonnaise to make a delicious salad AMERICAN STYLE ONE CRUST BERRY PIE SUMMER FRUITS COBBLER Standard Grand Serves 4 Serves 6 8 Rhubarb 350g 120z 7009 1 Yalb Sugar to taste Fresh strawberries 225g 80z 500g 1Ib Fresh raspberries 100g 40z 250g 90z Fresh blueberries 100g 40z 250g 90z Scones Self raising flour 350g 120z 500g 1Ib Baking powder 15g 20z 20g 840z Sugar 50g 20z 75g 30z Butter or margarine 75g 30z 100g 40z Milk 50ml 2fl oz 75ml 3fl oz Standard Grand Serves 4 Serves 8 Shortcrust pastry fresh or frozen 300g 100z 400g 140z Egg yol
7. The Lakeland Guarantee is probably the simplest guarantee in the world If you are not satisfied at any time you receive your money back This is our promise Lakeland Alexandra Buildings Windermere Cumbria LA23 1BQ Tel 015394 88100 Web www lakeland co uk 4 LAKELAND USER MANUAL REMOSKA ELECTRIC COOKER Model Standard 2511 amp Grand 7669 Helpline No 015394 88100 INTRODUCTION Thank you for choosing the Remoska This compact thrifty electric cooker has become a firm favourite with Lakeland customers since its introduction from the Czech Republic It cooks better than an oven using a fraction of the electricity and accomplishing a huge variety of dishes from baked potatoes to roast chicken casseroles to pies cakes and scones A tasty selection of recipes is included in this booklet to help you get acquainted with your new Standard or Grand Remoska Please take a few moments to read these instructions before using it for the first time and keep them in a safe place for future reference FEATURES Stainless steel lid with element Glass window Lid rest Handle On off switch Teflon non stick deep cooking pan NOo PRON Pan stand Capacity Standard 2 litre Grand 4 litre Operating voltage 230 240V 50Hz Power Standard 470W Grand 650W You might like to know that a range of Remoska accessories including spare cooking pans shallow pans cooking racks and a recipe book is availa
8. be used without a fuse cover If lost replacement fuse covers can be obtained from an electrical shop This appliance complies with the following EEC Directives 73 23 EEC Low Voltage Directive and 89 336 EEC EMC Directive 0001
9. ble from www lakeland co uk IMPORTANT SAFEGUARDS When using your Remoska please follow these basic safety precautions Please read all instructions before using Make sure your electricity supply matches the voltage shown on the appliance This Remoska is for household use only It is not suitable for commercial use or for use outdoors The Remoska must only be used for its intended purpose Place the Remoska on a level dry surface Do not let the power cord touch any hot surfaces or hang over the edge of your worktop where a child could grab it Do not place the Remoska on or near a hot gas or electric burner or in or near a heated oven The Remoska will get extremely hot during use Do not touch the hot lid or cooking pan always use the handle and wear oven gloves The lid rest should not be used as a handle as it gets very hot during cooking Remember that the lid contains the cooking element so when removing the lid place it upside down away from you or on a slightly raised wire rack As soon as you have finished cooking switch off and unplug the Remoska remove the lid place it upside down and leave to cool Under no circumstances should the screws in the lid be loosened or the lid be taken apart Always switch off and unplug the Remoska after cooking when not in use and before cleaning Let the Remoska cool down before cleaning To prevent electric shock never immerse the Remoska lid in water or any other liquid
10. d in an ovenproof dish or baking tin that fits inside the Remoska pan GENERAL TIPS Ready meals in foil dishes can be placed straight into the Remoska Pizzas can also be cooked from frozen or fresh 7 To protect the Teflon pan from scratching we recommend lining it with Magic Non Stick Liner cut to size available from www lakeland co uk Almost all the recipes in this booklet are suitable for both the Standard and the Grand Remoska A bumper book of 200 recipes Remoska Cooking is also available from www lakeland co uk together with a full range of Remoska accessories Although the deep cooking pan which comes with the Remoska will cook all the recipes shallow pans are also available from Lakeland These prove very practical when making toasted sandwiches poaching small fillets of fish reheating plate pies and making many of the recipes in the Remoska Cooking book CARE AND CLEANING 1 Switch off and unplug the Remoska Let the lid and cooking pan cool completely before cleaning 2 Wash the non stick pan in warm soapy water Any baked on food will come away quickly and easily in warm water thanks to the Teflon coating but the pan may be placed in the dishwasher if you prefer 3 Wipe the cooled lid with a soft damp cloth then dry thoroughly Never immerse in water or run under the tap Please do not use abrasive cleaners or scourers as they will damage the Remoska RECIPES BAKED POTATOES WITH SAVOURY FILLINGS
11. e sauce Season with salt black pepper and freshly grated nutmeg Add the cooked pasta white sauce drained tuna and cooked prawns to the Remoska Stir lightly to combine Sprinkle the breadcrumbs and cheese on top and cook for around 25 to 30 minutes until the topping is golden brown Serve hot Cooking times are the same for Standard and Grand SALMON amp ASPARAGUS IN PASTRY RICE PILAF For the Grand only Serves 8 Butter 75g 30z Onion finely chopped 1 large Long grain rice 350g 120z Beef or chicken stock warm 700ml 1 1 4 pints Standard Grand Serves 2 Serves 4 Fresh asparagus 175g 60z 350g 1 20z Salmon fillets 2 x 125g 50z 4 x 125g 50z Lemon juiced 1 2 Salt and black pepper Puff pastry frozen or fresh 350g 1 20z 500g 1Ib Egg beaten 1 1 Method 1 Clean and trim the asparagus Simmer in a saucepan for 5 minutes and leave to cool 2 Split each salmon fillet in half lengthways Pour the lemon juice over the fish and lightly season 3 Roll out the puff pastry into 15cm x 12cm 6 x 5 rectangles you will need 2 for the Standard and 4 for the Grand Place half of the salmon fillet on the pastry then some of the asparagus and sandwich with the other half of the fillet 4 Lightly dampen the edges of the pastry and fold over to make a parcel Brush with beaten egg lightly score the top of the parcel and cook in the Remoska for around 20 to 30 minutes or until
12. incemeat Roll out more pastry and cut smaller circles for the tops These quantities should make 16 to 20 tarts Place a number of the tarts in the Remoska and cook for around 10 to 15 minutes until golden Remove cool slightly and dust with icing sugar Repeat for the remaining tarts Cooking times are the same for Standard or Grand I Sieve together the flour and baking powder Rub in the margarine Add the sugar and sultanas 2 Whisk the egg and milk together Make a hollow in the flour and pour the liquid in saving a small amount for brushing the scone tops Mix lightly and roll out to around 2cm 1 thick 3 Cut circles of dough with a 6cm 2 cutter Brush the scones with the remaining milk egg mix Place them in the Remoska and cook for around 15 to 20 minutes until pale gold TIP serve warm sandwiched with jam and whipped cream ELECTRICAL CONNECTIONS RECYCLING YOUR ELECTRICALS THIS APPLIANCE MUST BE EARTHED Along with many other high street retailers Lakeland has joined a scheme whereby customers can take their unwanted electricals to recycling points set up around the country Visit www recycle more co uk to find your This appliance is fitted with a fused three pin plug to BS1363 which is suitable for use in all homes fitted with nearest recycling point sockets to current specifications If the fitted plug is not suitable for your socket outlets it should be cut off and carefully disposed of To avoid an electric
13. juice Season 2 When the potatoes are cooked slice them in half lengthways Scoop out the potato leaving the jacket Yacm 4 thick Mash the cooked potato into the egg mixture 3 Scoop the mixture into the jackets sprinkling with a little grated cheese if desired and return the filled potatoes to the Remoska Cook for a further 15 to 20 minutes Cooking times are the same for Standard and Grand PEPPERS STUFFED WITH COUSCOUS amp PANCETTA Standard Grand Serves 4 Serves 6 8 Red peppers 4 large 6 8 large Couscous 120g 240g Pancetta or streaky bacon finely chopped 100g 4o0z 175g 60z Mushrooms finely chopped 100g 40z 175g 60z Butter Method 1 Cut the tops off the peppers removing most of the stalk and set aside for later 2 Deseed the peppers and cut a thin slice off the bottom of each so they stand upright 3 Make up the couscous according to the packet instructions and set aside ROAST LEG OF LAMB Standard Grand Serves 4 5 Serves 6 8 Leg of lamb 1kg 2lb 1 5kg 3lb Butter melted 25g 10z 50g 20z Fresh rosemary 1 sprig 2 sprigs Garlic clove sliced in slivers 1 2 Salt and black pepper Potatoes 500g 1Ib 1kg 2lb Roasting bag or foil Method 1 Trim any surplus fat from the lamb and lightly brush with melted butter In a frypan dry fry the pancetta or bacon until crisp Mix together the couscous pancetta or bacon and mushrooms Stuff each pepper with
14. k 1 1 Semolina 1 tbsp 2 tbsp Fresh strawberries raspberries 500g 1Ib 700g 1 Yalb and blueberries mixed Caster sugar 75g 30z 100g 40z Egg white 1 1 Granulated sugar 2 tbsp 3 tbsp Magic Non Stick Liner TIP bake this pie in a shallow Remoska pan Method 1 Line the base of a shallow Remoska pan with a circle of Magic Non Stick Liner Roll the pastry out to a circle somewhat larger than the base of the Remoska pan don t worry if the edges look a little ragged Roll the pastry around a rolling pin and transfer to the Remoska Carefully tuck it in around the base of the pan and press the rest of the pastry up the sides again don t worry if it looks uneven Brush the pastry base with the egg yolk and sprinkle with semolina to absorb the berry juices Place the fruit in the centre of the pastry and sprinkle with caster sugar Turn the pastry sides back over the fruit leaving the centre open it will look ragged which is how it should be Brush the pastry top with egg white and sprinkle with granulated sugar Bake for around 35 to 40 minutes or until the crust is golden brown Cooking times are the same for Standard and Grand Method Ts 2 Cut the rhubarb into 2 5cm 1 pieces Add sugar to taste and cook in the Remoska for around 10 to 15 minutes until soft Add the berries to the Remoska Whilst the fruit cooks make the scones For the scones 1 Sieve the flour and baking powder together and add the suga
15. r Rub in the butter or margarine to a fine crumb mixture Mix in the milk to make a soft dough You may need more or less milk depending on the flour Roll the dough out on a floured surface to a 2 5cm 1 thickness Cut out circles of dough with a 5cm 2 cutter Place them overlapping on top of the fruit Brush with a little milk and cook for around 15 to 20 minutes Cooking times are the same for Standard and Grand MINCEMEAT TARTS Standard or Grand Makes 16 20 Plain flour 175g 60z Butter chilled 125g 50z Egg yolk 1 Double cream 1 tbsp Brandy 1 tbsp Mincemeat as required Icing sugar as required Small tin foil cases Method FRUIT SCONES Standard Grand Plain flour 225g 80z 450g 150z Baking powder 1 tsp 2 tsp Margarine 50g 20z 100g 40z Sugar 40g 1 120z 75g 30z Sultanas 40g 1 120z 75g 30z Egg Yo 1 Milk 100ml 4fl oz 200ml 7fl oz Method 1 Lightly rub the sieved flour and chilled butter together until they resemble fine crumbs Mix together the egg yolk cream and brandy Add to the crumb mixture to form a pastry take care not to over mix Chill the dough in the fridge for 1 hour then roll out thinly This is best done a small quantity at a time as the pastry is so rich it may be tricky to handle With a 6cm 2 cutter cut out circles of pastry and place in the tin foil cases Fill each case with 2 teaspoons of your favourite m
16. rrot sweet potato and leek in the Remoska Sprinkle with oil and season to taste Cook for 30 minutes Place the chicken pieces on top of the vegetables and pour the marinade over Cook for around 35 to 45 minutes or until the chicken is tender and thoroughly cooked Cooking times are the same for Standard and Grand SAVOURY MINCE WITH GARLIC BREAD Standard Grand Serves 4 Serves 6 8 Minced beef 500g 1Ib 7009 1 Yalb Olive oil 1 tbsp 2 tbsp Onion finely chopped 1 large 2 large Garlic clove crushed 1 2 Salt and black pepper Ready made herb and tomato pasta sauce 500g 750g French bread 6 slices 8 10 slices Garlic butter 50g 20z 100g 40z Cheese grated as required as required Method i transfer the mince to the Remoska Heat a large non stick frypan until very hot and brown the mince in two or three batches When browned Heat the oil in the frypan add the onion and garlic and cook until soft and golden brown Season lightly Pour the pasta sauce into the frypan Mix to combine then pour over the mince and stir Cook for around 30 minutes or until the mince is tender Meanwhile prepare the garlic bread by spreading each slice of bread generously with garlic butter and sprinkling with grated cheese Place the bread on top of the cooked mince Cook until the cheese is melted and golden brown Cooking times are the same for Standard and Grand SAUSAGE amp NEW POTATO BAKE
17. rves 6 Butter melted 1 tbsp 2 tbsp Halibut fillets 3 6 Onion sliced 1 medium 2 medium Fresh parsley chopped 4 tbsp 6 tbsp Tomato juice 250ml 8fl oz 450ml 1 5fl oz Salt and black pepper Method 1 Brush the Remoska pan with melted butter and add the fish 2 Arrange the onion slices on top and sprinkle with half the parsley 3 Pour on the tomato juice Season well and cook for around 30 minutes or until the halibut is cooked Sprinkle with the remaining fresh parsley and serve hot Cooking times are the same for Standard and Grand PASTA BAKE WITH PRAWNS amp TUNA Standard Grand Serves 4 6 Serves 6 8 Olive oil 1 tbsp 2 tbsp Spring onions finely sliced 1 bunch 2 bunches Chestnut mushrooms sliced 175g 60z 250g 9oz Penne pasta 125g 50z 250g 90z Cornflour 2 tbsp 3 tbsp Milk 450ml 15fl oz 600ml 20fl oz Salt and black pepper Nutmeg freshly grated Tinned tuna 2x 175g 3x 175g Prawns cooked 225g 80z 400g 140z Fresh white breadcrumbs 50g 20z 100g 40z Cheddar cheese grated 100g 40z 175g 60z Method Ae Put the oil spring onions and mushrooms in the Remoska and cook for around 15 minutes Cook the pasta according to the packet instructions and drain Mix the cornflour with a little of the milk until smooth In a saucepan heat the remaining milk and stir in the cornflour mixture then bring slowly to the boil stirring until thickened into a smooth whit
18. s the vegetables will absorb plenty of meaty juices from the chicken Replace the lid and cook for 1 to 112 hours or until the chicken is thoroughly cooked This complete roast dinner will serve 4 people for the Grand Remoska increase the ingredients accordingly E The Remoska makes wonderfully succulent roast chicken and leg of lamb To keep all the juices in we recommend placing the meat in a roasting bag available from www lakeland co uk The Standard Remoska will take a whole small chicken whilst the Grand offers enough space to tuck potatoes carrots and onions around the meat as it roasts For golden crispy roast potatoes parboil first drain and return to the saucepan Sprinkle with a little semolina then shake the potatoes in the pan Place them in the Remoska drizzle with oil and leave to cook for 45 minutes to 1 hour depending on the potatoes size BAKING BREAD AND CAKES You ll notice that the edges will brown much quicker than the centre when baking cakes and bread It s a good idea to use a foil plate the same diameter as the cooking pan cutting a hole in the centre of the plate and placing it over the cake or loaf halfway through cooking The Grand Remoska is large enough to fit a 2lb loaf tin if you wish to bake a traditional shaped loaf Pre prepared bread and cake mixes turn out perfectly in the Remoska 7 The Remoska is a mini oven which means that sponge puddings rice puddings and sponge cakes can be cooke
19. shock do not insert the discarded plug into a socket DZA Fitting a new plug If for any reason you need to fit a new plug the flexible mains lead must be connected as shown here The wires in the mains lead fitted to this appliance are coloured in accordance with the following code Earth green yellow Neutral blue Live brown Connect BLUE to Neutral N Connect GREEN amp YELLOW to Earth E Connect BROWN to Live L 3 amp fuse to be used If the colours of the wires in the mains lead of this appliance do not correspond with the coloured markings identifying the terminals in your plug proceed as follows The wire which is coloured green and yellow MUST be connected to the terminal which is marked with the letter E Earth or coloured green The wire which is coloured blue MUST be connected to the terminal which is marked with the letter N Neutral or coloured black The wire which is coloured brown MUST be connected to the terminal which is marked with the letter L Live or coloured red Before refitting the plug cover check that there are no cut or stray strands of wire inside the plug Use a 3 amp BS1362 fuse Only BSI or ASTA approved fuses should be used If you are at all unsure which plug or fuse to use always refer to a qualified electrician Note after replacing or changing a fuse on a moulded plug which has a fuse cover the cover must be refitted to the plug the appliance must not
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