KINTO KAKOMI IH earthenware pot and is
This set steamed dishes
KINTO KAKOMI IH earthenware pot cooker features
Multi hot potGas range open fire cooking, of course, IH cooking heater, halogen heater,line heater, Microwave, oven use,heat source do not choose multi type of earthenware pot in.
IH summer in comfortAt the table cooked to eat while surround the dish, even if the area is hot from the IH cooker, it Regardless of the season comfortable space in the Enjoy can.
Healthy steamed dishes that can beSteamed food, 鍋本 body to water comes with this set on the fire, just easy. The flavor and nutrients from the confinement,oil dropped to a healthy finish.
KINTO KAKOMI IH earthenware pot is the latest technology made
The absorption rate is extremely low materialWater absorption rate and is in a pot, the moisture soaks the percentage shown.
KAKOMI, the water absorption rate is extremely low, the smell of cooking pot and moved on
Of care from one clean and can be used.
Curry of spices, such as a good stew the day after,
Your taste of dishes without worrying about the mouses for you.
The heating element is a high technologyPot the bottom of the baked or heating elements,INDUCTION cooktops, response testimony of the.
Pot when the bottom surface of the IH cooker snugly into contact with the heat is transmitted and made common sense,
The heating elements of the quality improvement by the cover, and a small gap even if there is enough response to be made.
IH cooker and pot and the bottom of the contact surface decreases, due to friction cooking damage is mitigated.
Peace of mind of a multilayer structureINDUCTION cooktops use the essential for the heating element is a multilayer structure.
Heat-resistant temperature 500 degree clear high heat resistant ceramic glass glaze spray evenly sprayed,
Silver membrane of 3 layers, and further the glass coating as possible.
The heating element is secured to the heating system to reduce overheating to prevent.
KINTO KAKOMI IH earthenware pot recipes
常夜鍋 recipes●Material Water 1L / kombu 2 pieces (length 15cm) / spinach 8 share / pork meat (shabu) for 400g / just 1 piece / 1 lemon / soy sauce 140ml 1.) Spinach is easy to eat, cut it to length and sliced, lemon is cut into slices. 2.) In a pot of water and kelp to put the heating. Just before boiling kelp take out,just put that. 3.) Spinach and pork, put the meat changes color also.
Watercress and clam Pot recipes●Material Water 1L / clam(砂出 of)600g / watercress 4 bundles / 1 lemon / sake 4 tablespoons / salt, pepper amount 1.) Watercress is easy to eat, cut it to length, and the lemon half-moon cut into slices. 2.) Water in a pot and liquor,clams and put the lid heating. 3.) Shell's mouth opens up, and watercress and lemon to it and boil that. 4.) Salt, take out the Turkey as you can.
Salmon with herbs steamed recipes●Material Water 600ml / salmon 4 slices / onions 1 piece / mushrooms 120g / 1 lemon/2 pieces / time dosage / salt, pepper amount 1.) Salmon is salt and pepper, come and go. Onions and mushrooms with thinly sliced,lemon cut into rings to. 2.) Put water in a pot and all of this does not. Onion and mushroom spread salt and pepper shake. 3.) Salmon, lemon and thyme to the order of,the lid, 10 to 15 minutes. Salmon cooked also.
Beef and shredded radish Pot recipes●Material Water 1.2 L / beef (shabu) for 300g / Lot 3 pieces / soy sauce 3 tablespoons / radishes 1/2 book / teaspoon freshly ground black pepper 2 / no dosage / salt, sesame oil dosage 1.) Radishes, 10 cm of shredded, the beef is grated, and the sauce and the sauce for 20 minutes longer. As it is chop. 2.) Put water in a pot and heating. Bring to the boil radish, put crystal clear from the beef marinated in the juice and put. 3.) Up, and season with salt to. Not quite as scattered as you can. Like soy sauce and sesame oil put all of your heart.