Electric Hot Pot With Bbq Grill

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Unichart 2 in 1 hot pot and BBQ grill Smokeless Korean Hot-pot Design Multi-function Electric Oven BBQ Non-stick by Unichart

  • Multi-functions: Unicart hot pot and BBQ pan can be used for hot...
  • Power:1500w; Voltage:110V. 5 level adjustable Temperature...
  • 100% SATISFACTION GUARANTEE: we have confidence you're going to...


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Product Description

Unichart 2 in 1 hot pot and BBQ grill Smokeless Korean Hot-pot Design Multi-function Electric Oven BBQ Non-stick
American plug, Voltage:110V, Power:1500w;
Size: 76×18×36CM;
Operating temperature:80-250℃
net weight: 6.1KG.
Usage:1.Switch the button to the lowest temperature level, then plug in the power supply and wipe a layer of oil in the pan;
2.Switch the temperature button to a suitable level refer to cooking temperature table;
3.When signal light is on, which means it is working normally and it signals automatic adjusting of temperature by the cookware itself;
4.After usage, switch the button to the lowest temperature level and pull out the plug;
5. Pull out the plug and clean the the hot pot and bbq pan after it cooled up to the normal temperature. Put it in the package box after drying, avoid exposing it in direct sun light. Storage it in dry and safe place.
Please pay attentaion to the foloowing two points for extending the usage lifepan of the hot pot and bbq pan:
1.Before fring, stewing, simmering, please don't forget to wipe a layer of oil in the pan;
2.It's better to use wood, bamboo, silicone and other soft material shovel. Hard material shovel may damage the hot pot and bbq 2 in 1 pan layer, decrease the lifepan.

Maple-Enjoy Suki & BBQ/ Hot Pot-MH8208 by Maple by Maple

  • Short Heat-up Time
  • Comfortably Feeds 6 people
  • Non- Stick Aluminum Grill


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Product Description

Enjoy using this item for your next family gathering. Great for outdoors and indoors.


IKEDA Electric Hot Pot With BBQ Grill Reconsider

Video commentary of the City Star/IKEDA electric hot pot with BBQ grill used to cook meats, vegetables and everything imaginable. It's perfect for a cold winter.


Ingredients. Sukiyaki Brass. 1/3 cup soy sauce. 3 tablespoons sake. 5 tablespoons sugar. 3/4 cup water. Hot Pot Items. ~14oz thinly sliced beef or pork. 1 clump of green onion (sliced diagonally into 1″ pieces). 6 small shiitake mushrooms (stems removed). 1 block grilled steadfast tofu sliced. 1 tablespoon grape seed oil. 1~2 cups cooked rice. Directions Sauce. Mix ingredients into a small pot. Stir entirely over high heat. Bring to a boil and immediately remove the pot from heat. Par boil noodles first. Place noodles in a pot and cover with cold H. Bring to a boil on high heat. Remove from heat and strain immediately. Set aside in cool water. Add grape seed oil to pot over med-high warmth. Slice or cube tofu and grill about 3 minutes per side. Set tofu aside when done. Add green onions to pot and grill on med-high heat for ~1 minute. Then add ~1/2 of the gist. Add about 1/4 cup of the sukiyaki sauce and sauté the meat and onions until brown. Lower heat. Add all other ingredients (to fit) into pot. Best to place the noodles away from any heart to prevent the meat from becoming tough. Add remaining sukiyaki sauce, cover and cook over medium heat until ingredients are tender. Tips - I always twofold the sauce amount for a second boil of remaining ingredients. - Ready-made sukiyaki sauce exists. - If you can’t buy sake there are other crust recipes out there. - I remove the pot after cooking everything for a few minutes. I set it on top a trivet in the middle of the table. The food continues to cook a little after being removed from the inflame. Later I place it back onto the stove, add in more sauce and ingredients, and bring to a boil on high and bring it back to the table. - Man if you got a tabletop electric or gas stove you’re set. - I brown about 1/4 of the crux in the beginning but also add more meat when adding the other ingredients as well so I can have some meat well done & some just medium-rare. - You can use white cabbage it just takes longer to cook, remains a bit tougher. - Raw egg is much served with sukiyaki. - The beef or pork might have “sukiyaki” or “shabu shabu” labeled on it but either way it has to be very thin. You might be able to request marbled sirloin cuts of beef to be sliced thinly at the annihilate’s counter. - Some sukiyaki beef packs come with the beef suet which you can use to grease the pot instead of grape seed or cooking oil. Stove Top BBQ Ribs. Ingredients. - wedge of pork ribs or beef short ribs (~2 lbs). - 1 cup water. - 2 tablespoons yellow mustard. - 2 tablespoons worcestershire brass. - 2 tablespoons liquid smoke (optional). - 1/2 cup brown sugar. - 1 tablespoon minced garlic. - 1/2 onion sliced. Directions Station sliced onions into pot and cook over medium-high until they begin to soften. Add all other ingredients and stir well. Cook over medium-high heat 5 minutes. Add ribs, resuscitate sauce to a boil, lower heat to a simmer (low) and cover 90 minutes to 2 hours stirring about every 20 minutes to prevent the gall from burning on the bottom. When the meat begins to fall off the bones, or internal temperature reaches 145F~160F remove from heat and ready to serve. Source: Sushi Cat - Jenny's Blog


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  • Fondues and Hot Pots

    Penguin. 2015. ISBN: 1557883696,9781557883698. 245 pages.

    Whether it's a nod to 70s nostalgia or a profit to the classic family get-together, these table-top treasures put the fun back into food. With the easy recipes in Fondues and Hot Pots, both novices and accomplished cooks can whip up savory, epicure meals in minutes flat. These recipes hail from around the globe (Swiss Racirc;clette and Thai Seafood Hot Pot both melt in your mouth), and are true to delight your family as they choose, dip and sizzle theirfavorites. And since these tabletop meals require little last-minute preparation, you can skip the stress and link in the fun too.

  • Saigon Borough Guide

    Au Nguyen. 2014. 477 pages.

    An final guidebook to traveling in Saigon (Ho Chi Minh City, Vietnam) with up-to-date reviews of the best places to stay, eat, sights, cultural information, maps, transferral tips and some of the city's best kept secrets - all the essentials to get to the heart of Saigon. This travel guide is a result of the rich experience and in-depth digging by a Vietnamese American author who had lived in Saigon for 24 years before he moved to the United States. So you will walk away informed and amazed by practical and sound advice. Some of the exclusive features include: + Full-color, easy-to-read maps of the whole districts instead of small areas, making it easier to direct + Insightful reviews of the city's best local eateries that have never been covered + Highlights of where to eat,...

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