Multi Cooker

マルチクッカー
GLMC1812

CUSTOMER SERVICE CENTER

cs@iona.com.sg

Thank you for purchasing our products.

Please read these instructions before
use. instruction manual
コンテンツ Contents Safety Precautions
When using your multi cooker basic safety precautions should always be
observed, including the following:
Contents 1
1. Read all instructions.
Safety Precautions 2 2. Do not touch hot surfaces. Always use handles or knobs.
3. This product is should not be used by users (including children) with insufficient physiology,
Parts Identification 3 perception, mental abilities, experience or knowledge.
Specification 4 4. To protect against electric shock, do not immerse cord, plug or any electrical parts of the unit in
water or liquids.
Before use 4 5. Do not let cord hang over edge of table or counter, or touch hot surfaces.
6. Do not operate appliance malfunction , damage appliance / appliance with damaged cord or plug.
Using The Multi Steamer 5
7. Return appliance to it’s authorized agent for repair, as special purpose tools are required.
Cleaning & Maintenance 6 8. The use of accessories or attachments is not recommended by the manufacturer as it may cause
hazards or injuries.
Multi Cooker Recipes 7-14 9. Do not place on or near a hot gas or electric stove.
10. Please use a power extension cord above 10A. Do not use the same socket for this appliance and
other high-power home appliances or other equipment that may cause power outage to avoid power
jump or wire fire.
11. Do not place non food material into the cooker to avoid possible injury due to high temperature.
12. During use, please keep the base unobstructed to avoid fire. There should be a gap of at least 20cm
between the back, left and right sides, top of the machine and other objects.
13. The appliance should also be placed away from furniture where steam may cause damage.
14. When the machine is in operation, please do not leave, and do not allow the machine to run
unattended to avoid danger.
15. Unplug from outlet when not in use and before cleaning. Allow to cool before cleaning.
16. To disconnect, turn the control to OFF, then remove the plug. Always hold the plug, and never pull
FOREWORD the cord.
Congratulations you are now the proud owner of an IONA cooking appliance. 17. Before cleaning or storing, make sure that the machine and accessories are completely cooled to
Thank you for purchasing IONA and welcome to the exciting world of cooking the avoid burns or fire.
IONA way. 18. Do not clean the inside of the cooker with metal scouring pads, the protective coating may be
This recipe book and instruction manual has been specially created to inform damaged.
you of the full range of features your IONA appliance has to offer and serves as 19. The amount of ingredients in the cooking bowl should not exceed the max line.
an introduction to the wonderful benefits of IONA’s dynamic cooking systems. 20. Do not place any of the following materials in the cooker: cardboard, plastic, paper or anything
similar.
In section one, we present detailed information on each of the advanced
cooking systems built into IONA appliances. Once you have read this section, 21. Use a wooden or plastic spatula when cooking to avoid damaging the non stick coating.
you will be able to choose the most appropriate settings for your multi cooker- 22. This appliance is OFF when the control button is in the “OFF “ position.
when cooking different types of food. Also, if you’re stuck for ideas, section two Do not use in flammable, explosive, humid, high temperature, sun exposure and other environ-
has many delicious recipes that show you how to get the most out of your IONA ments.
appliance.

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 Parts Identification Parts Identification

NO Parts name Function

1. 1. Glass cover knob To remove glass cover

2. 3. 2. Glass cover Maintains cooking temperature

3. Steam hole Steam release
4. Stainless steel tray To hold food for steaming

4. 5. Tray handle Safely remove steam tray

6. Non stick cooking pot For easy cleaning and cooking
5. 7. Cooker Handle For safe transportation
8. Heat proof plastic body To prevent scalds and accidents
9. Heating control Dual heating modes
6.
10. Power Indicator Lights up during cooking
11. Power Plug
7.
製品仕様 Specification
9.
Model Size Voltage Frequency Power
GLMC1812 1.2L 220-240V 50-60Hz 600W
8.

使用する前に Before use

10. 1. Read all instructions in this manual.
2. Make sure that the unit is unplugged and the heat control is in the “OFF” position.
3. Wash the stainless steel tray and cover in hot, soapy water or in the dishwasher.
4. Thoroughly dry accessories, plug wire into outlet and you are ready to use your new multi cooker.
5. Ensure that the distance between the back, left, right and surface of the machine and the wall or
11. furniture is at least 20cm.
6. The preheating process of the machine may produce slight smoke, this is normal.

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 Using the Multi Cooker クリーニング Cleaning Care & Maintenance
The multi cooker can be used for a wide variety of cooking applications such as steamboat, stir fry,
deep fry, stew, and steam. You can also use this to cook rice and porridge. The pot is made of Clean any crusted or built-up food from the cooker
stainless steel with a ceramic non stick layer for easy cooking and cleaning. If the pot has food crusted onto it, start by soaking it for several hours in warm, soapy water (you could also let
it soak overnight). Drain the water, and then scrub vigorously with a non abrasive pad. This will remove most
Heating Modes food build-up.
Note: Do not use steel wool pads or copper-based scrubbers - although they do a good job of removing
Low High burnt-on food, they will scratch the surface of your cookware.

1. Steamboat Clean body and top cover

Add soup broth into the pot and turn the heat to high. Cover the glass cover and wait for the soup to boil.
Add in ingredients once the soup is boiling. You can also lower the heat to low once the food is thoroughly
cooked.
2. Stir Fry
Turn the heat to high, ensure pot is dry. Add oil followed by ingredients. (Note: Please use a wooden or
plastic spatula to toss food, as a metal spatula will damage the non stick layer.
Wipe body with a clean damp cloth and do not flush or wash in water as this will cause electrical damage. Do
not use washing detergents, gasoline or turpentine cleansers to avoid surface damage.
Note: Do not use detergents containing abrasive particles, pine perfume, scouring oil, alcohol or steel
brushes, etc., to avoid product damage and failure.
The top cover and steamer rack can be washed with water or in the dish washer.

3. Deep Fry Storage

Ensure thoroughly cleaned and dried. Place in secured plastic bag before storing to prevent unwanted pest
Ensure pot is dry, add sufficient oil, turn heat to high. Add in ingredients when the temperature is ready.
from entering.

4. Stew
Place ingredients and broth into pot, turn heat to low. (Note, depending on the ingredients, the mixture will
eventually come to a boil. Please monitor cooking progress for best results.)

5. Steam
Add water to the min water level mark. Place steaming tray with food and ingredients. Turn heat to high. It
will take approximately 30 minutes for the water to boil dry. Please add more water if necessary. The cooker
is also equipped with boil dry protection.

6. Rice
Rinse rice and add into pot, add appropriate amounts of water. Turn to high. ( Note, depending on the
amount of rice, the rice should be cooked in approximately 10-15 minutes. Please monitor cooking
progress for best results. )

注意 Caution
TO AVOID RISK OF INJURY OR BURNS,DO NOT TOUCH HOT SURFACES WHEN COOKER
IS IN USE.
When removing glass cover, please take caution of hot steam. Always take extreme care when
transporting hot food.

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炒める Stir Fry Recipes 鍋 Hot Pot Recipes

鶏肉と野菜をスパイシーソースで炒める 鶏鍋
Veggies and chicken with Spicy Sauce Mizutaki (Chicken Hot Pot)

Serves 2 Preparation Time Cooking Time Serves 2 Preparation Time Cooking Time
30 minutes 15 minutes 15 minutes 45 minutes

Ingredients: Spicy Sauce: Ingredients:

1 chicken breast cubed 1/4 cup chicken bouillon kombu dashi
1/4 cup canola oil 1 tsp. cornstarch Bone in chicken with skin removed and cut into smaller pieces
2 cups Asian veggies, celery, mini bok choy, 1/2 Tbsp. rice wine vinegar 1 pcs of chicken breast cut into smaller pieces
red pepper, mushrooms, snap peas, 1/2 Tbsp. low sodium soy sauce 1 tsp sake
carrots, chopped (GF if needed) 1 slices of ginger
1/2 cup salted cashews 1 Tbsp. oyster sauce Leek, carrots, cabbage, mushrooms,
1/4 cup cornstarch 1 tsp. ginger paste Tofu cubes
1/2 tsp. garlic salt 1 tsp. Sriracha
1/2 tsp. onion powder Drizzle sesame oil Instructions:
1/4 tsp. ginger 1 tsp. sugar 1. Preboil the bone in chicken to remove impurities.
Freshly ground pepper Salt to taste 2. Add kombo into a pot of cold water to prepare kombu dashi.
Rice, optional 3. Add pre boiled boil bone in chicken and raw chicken meat.
Instructions: 4. Bring to a boil over high heat.
In a plastic zip bag add cornstarch, garlic salt, onion powder, ginger and ground pepper and 5. Once boiling, skim the scum and foam that rise to the surface of the broth. Discard the
toss in the chicken. kombu.
In the multi cooker, heat the canola oil until hot over medium-high heat, add the chicken and 6. Reduce the heat to low and cook covered for 30 minutes
fry quickly until golden and cooked through. 7. After 30 minutes, remove and discard the ginger slices.
Meanwhile, make the sauce by whisking together the ingredients and set aside. 8. Add in the vegetables and tofu and simmer until fully cooked.
When the chicken is done remove it to a paper towel-lined plate. Drain off most of the oil 9. Add a little ponzu sauce in a small bowl, and if you like, add green onion, yuzu kosho,
leaving about 1 1/2 Tbsp. Heat up the cooker again over medium-high heat. Stir fry the and shichimi togarashi. Dip the cooked ingredients in the ponzu before eating. As you eat
veggies until just tender-crisp. Add the chicken back into the skillet along with the cashews. the cooked ingredients, continue to add the raw ingredients to the pot and simmer them until
Stir in the sauce, continue to stir and heat until thickened. fully cooked.

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炒める Stir Fry Recipes 鍋 Hot Pot Recipes

野菜炒め すき焼き
Stir Fry Vegetables (Yasai Itame) Sukiyaki

2 Servings Preparation Time Cooking Time 1 Servings Preparation Time Cooking Time
5 minutes 10 minutes 15 minutes 45 minutes

Ingredients: Pork Marinate: Ingredients: Sukiyaki:

3 oz thinly sliced pork ½ tsp soy sauce 1 servings udon noodles 1 Tbsp neutral-flavored oil
5 snow peas ½ tsp sake ½ head napa cabbage (vegetable, rice bran, canola, etc)
¼ onion ½ bunch tongho 1 Tbsp brown sugar
¼ cabbage Seasoning: 1 leek 1-1.5 cup dashi
¼ carrot ½ tsp oyster sauce ½ package enoki mushrooms
1 clove garlic ½ tsp soy sauce 2 shiitake mushrooms Sukiyaki Sauce
1 knob ginger ½ tsp kosher/sea salt ½ package yaki tofu 1 cup sake
1 Tbsp neutral-flavored oil (vegetable, freshly ground black pepper ⅓ carrot 1 cup mirin
rice bran, canola, etc) 1 tsp sesame oil 1 package shirataki noodles ¼ cup sugar
1.5 oz bean sprouts (1 cups; loosely packed) 1 lb thinly sliced beef 1 cup soy sauce

Instructions:
1. Cut the meat into smaller pieces if necessary, and marinate the meat with 1 tsp soy sauce
and 1 tsp sake in a small bowl.
2. Remove the strings from snow peas and cut the onion into thin slices.Cut the cabbage into
1” (2.5 cm) pieces.Cut the carrot into 2” (5 cm) long slabs then cut into matchsticks.Crush (or
mince) the garlic and mince the ginger.
3. In the multi cooker, heat 1 Tbsp vegetable oil on high heat. Once it’s hot, add the garlic and
ginger. When fragrant, add the meat and cook until it’s about 80% done. Alternatively, you
can cook till no longer pink and take the meat out, then add your meat back in when all the
veggies are cooked. This will prevent the meat from getting over-cooked.
4. Add the onion and stir fry until almost tender. Then add the carrot.
5. Add the bean sprouts and toss one more time. Add 1 tsp oyster sauce and 1 tsp. soy
sauce. Add the salt, freshly ground black pepper, and drizzle 2 tsp sesame oil. Enjoy
immediately, this dish is fantastic with rice and miso soup.
Instructions:
1. If your udon is frozen, cook it in boiling water until loosen. Remove from heat and soak in
iced water to prevent overcooking them. Drain and transfer to a plate covered with plastic.
You will not need it till the end of the sukiyaki meal.
2. Cut napa cabbage into 2” (5 cm) wide then cut in half right at the middle of the white part.
Cut tongho into 2” (5 cm) wide, and slice leek. Discard the shiitake stem and decorate the
top of shiitake if you like. Cut tofu into smaller pieces. Drain and rinse the shirataki noodles
Put all the ingredients on one big platter for the table or into smaller individual servings.
3. To Cook Sukiyaki, heat multi cooker on high heat. When it’s hot, add 1 Tbsp cooking oil
(or beef fat). Place 2-4 slices of well-marbled beef to sear and sprinkle 1 Tbsp brown sugar.
Flip and cook the other side of the meat.
4. Pour half of the Sukiyaki Sauce you made (1 ⅓ cup) and 1 cup dashi (or water) in the pot.
5. Add vegetables, tofu, and other ingredients to the pot (keep the udon for later). Put the lid
on and bring to a gentle boil. Once boiling, turn down the heat and simmer until the
ingredients are cooked through. Once ingredients are cooked through, you can add more
beef as beef will cook fast.
6. End the meal with with udon. When most of the ingredients have disappeared, add udon
to the pot. Cook until heated through and enjoy.

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蒸し Steam Recipes シチュー Stew Recipes

茶碗蒸し 肉じゃが
Chawanmushi (Japanese Steamed Egg Custard) Nikujaga (Japanese Beef Stew)

1 Servings Preparation Time Cooking Time 2 Servings Preparation Time Cooking Time
20 minutes 30 minutes 10 minutes 20 minutes

Ingredients: For egg custard mixture: Ingredients:

2 dried shiitake mushrooms 1 large egg (50 g w/o shell) 1 tablespoon oil
3 Tbsp water ½ cup dashi ½ pound beef (thinly sliced or cut into bite sized pieces)
½ boneless, skinless chicken thigh ½ tsp mirin ½ onion (sliced)
1 Tbsp sake ½ tsp soy sauce 1 cups potatoes (cut into bite sized pieces)
6 slices carrot ¼ tsp kosher/sea salt ½ carrot (cut into bite sized pieces)
6 ginkgo nuts 1.5 tablespoons soy sauce
1 oz shimeji mushrooms
6 slices kamaboko Instructions:
4 mitsuba (Japanese parsley) 1. Turn the heat to high, heat the oil in the multi cooker.
2. Add the beef and brown on all sides.
Instructions: 3. Add the onion, squash and carrot and saute for 5 minutes.
1. Use a bowl. Please note that the size of the cups matters for cooking time. Also, do not 4. Add the dashi, soy, sugar, sake and mirin, cover turn to low heat and simmer until the
choose thick cups as the heat doesn't go through the cup easily. vegetables are tender.
2. In a small bowl, put 2 dried shiitake mushrooms and 3 Tbsp water and rehydrate for 15
minutes. When shiitake becomes soft and rehydrated, squeeze water out and slice them
thinly.
3. Cut chicken thigh into ½-inch (1.3 cm) pieces and put them in a bowl. Add 1 Tbsp sake and
set aside for 15 minutes. Cut out the carrot slices into a flower shape with vegetable cutters.
Make a knot with mitsuba.
4. To Make Egg Custard Mixture, whisk the egg in a medium bowl. Add ½ cup (120 ml) dashi,
mirin, soy sauce, and salt and whisk all together. Then strain the egg mixture through a
fine-mesh sieve into another bowl. This helps to get a refined silky texture.
5. Divide all the ingredients into 2 chawanmushi cups; start with chicken, shiitake
mushrooms, ginkgo nuts, and shimeji mushrooms. Then put more colorful ingredients like
carrot, kamaboko, and mitsuba on top.
6. Gently pour the egg mixture into the bowl, keeping some ingredients uncovered with the
egg mixture. If you see air bubbles, remove them with a spoon or pop with a skewer. Cover
with the chawanmushi lid (or cover with aluminum foil).
7. Add 1 cups of water into the multi cooker, place egg mixture bowl into the steam rack and
onto the multi cooker. Steam for 30 minutes. You can serve it with uni (sea urchin) and ikura
(salmon roe) on top.

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蒸し Steam Recipes 炒める Stir Fry Recipes

日本米 にんにくチャーハン
Japanese Rice Japanese Garlic Fried Rice

1 Servings Preparation Time Cooking Time 1 Servings Preparation Time Cooking Time
30 minutes 35 minutes 10 minutes 15 minutes

Ingredients:
100g japanese short grain rice
130ml water
Instructions:
1. Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage.
Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the
water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with
your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing
the rice soak the rice for at least 30 mins. Then drain after 30 mins.
2. Boil Rice : Add the rice and 390ml of fresh water to your multicooker. Set power on high,
and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about
15-20 mins. (Make sure to keep the lid on the cooker at all times).
3. Steam Rice : Once it has simmered, remove rice from the cooker and add into a large bowl
place in the steam rack. Add 2 cups of water into the cooker. Place steam rack and steam
rice for a further 10-15 minutes.
4. Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or
Japanese rice paddle, and serve into bowls. You can then use a choice of toppings such as
furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice
balls.
Ingredients:
1 rice cooker cups cooked Japanese short-grain rice
1 cloves garlic
1 Tbsp extra-virgin olive oil
½ Tbsp unsalted butter
½ tsp soy sauce
¼ tsp kosher/sea salt
freshly ground black pepper
1 stalks parsley
Instructions:
1. Set cooked aside uncovered to remove moisture. Or reheat frozen rice to save time.
2. Cut half of the garlic cloves in thin rounds widthwise (so you see a hole in the center) and
mince the other half.
3. Remove the parsley leaves from the stems and mince them.
4. Add the olive oil to the multi cooker over low heat. Slowly fry the thinly sliced garlic pieces
until golden brown. If you add the garlic slices in hot oil, they would burn too fast and you
may end up with burnt garlic slices. Transfer to a dish lined with paper towel and keep the
garlic infused oil in the pan.
5. Add the minced garlic in the same pan and stir fry until golden brown and fragrant.Add in
butter and swirl around to coat the pan. Turn to high heat and add warm steamed rice. Cold
rice would take too long to warm up and the garlic would get too dark (and may burn).
6. Break the chunk of rice to separate. The Japanese short grain rice is stickier than other
types of rice, so it’s normal that rice is stick to each other, but should not be in huge chunks.
Once the garlic oil is coated with the rice, add the soy sauce and toss the fried rice.
7. Season with kosher salt and freshly ground black pepper.
8. Lastly add the chopped parsley and mix all together and serve.

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