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Pagina terug
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Pagina verder
4.22 QT. ELECTRIC
PRESSURE COOKER
INSTRUCTIONS
FOR PROPER USE AND CARE
IMPORTANT!
Please keep these instructions and your original box packaging.
Model #99740
Pork Chops with Apples, Kraut and Gravy
Yes, and gravy. This is my Friend Claire Winslow's recipe. She was testing my
original recipe and thought it was missing something. So she added the canned
gravy and voila, it was great. Trust me it really is.
Serves: 6
2 tablespoons olive oil
6 center cut pork chops
2 tablespoons butter
2 red apples, diced, not peeled
1 large red onion, sliced thin
1 28-ounce can sauerkraut
1/3 cup dry white wine
1/3-cup chicken broth
2 dry bay leaves
Salt and pepper to taste
1 14 1/2-ounce can chicken gravy
1 large red apples sliced and cut in half for garnish
Season the pork with salt and pepper. Add the oil to the cooker. Press the
Brown
button. Press the Start/Stop button, heat until almost smoking. Add the pork chops
in two batches and brown on each side. Remove from cooker and put on a plate to
catch the juices and set aside.
Add butter to the cooker and melt. Add the red onion and sauté until translucent.
Stir in the kraut, stock, wine, bay leaf, salt, pepper and apples. Press the
Start/Stop button. Return the pork chops and drippings to the cooker, placing them
in two layers on top of the kraut. Lock the Lid in place, set the cooker to high for 8
minutes (see pages 5-6 for instructions). Release pressure naturally for 5 minutes.
Release any remaining pressure with the quick release, and remove the lid. Use a
slotted spoon to transfer the pork chops and kraut to a serving platter with the kraut
on the bottom and on top of the chops. Set the cooker to br
own (pr
ess the Br
own
button and press the Start/Stop button) and reduce the remaining braising liquid by
half or add some cornstarch and water for a quick thickening. Season the sauce to
taste and drizzle over the pork. Place the diced apples on the pork. They
provide color and crunch to the dish. Enjoy!!
32
Recipes by Bob Warden
1
30
IMPORTANT SAFEGUARDS
When using this electrical appliance, safety precautions should
always be observed, including the following:
n Read all of the instructions before using.
n Close adult supervision must be provided when this appliance is used
by or near children.
n Keep pressure cooker out of the reach of children.
n Do not touch hot surfaces. Use handles or knobs.
n Using attachments not recommended or sold by the manufacturer may
cause hazards.
n Do not operate with a damaged cord or plug. If the appliance is not
working as it should, has been dropped or damaged, left outdoors or
dropped into water, do not use it and return it to the manufacturer for
proper service and replacement or repair.
n Do not let cord hang over the edge of the table or counter, or touch hot
surfaces.
n Make sure appliance is off before unplugging from wall outlet.
n Always unplug before cleaning and removing parts.
n For indoor use only.
n Do not place near hot gas or electric burner.
n Do not cover the appliance or have it near flammable material
including curtains, draperies, walls, and the like when in operation.
n Always use in a well ventilated area.
n To protect against electrical shock, do not immerse plug, cord or
housing in water or any other liquid.
n Keep hands and face away from pressure regulator knob when
releasing pressure.
n After cooking, use extreme caution when removing the lid. Serious
burns can result from steam inside the unit.
n While the unit is in operation, never remove the lid.
n Do not use without the removable cooking pot in place.
n Do not cover the pressure valves with anything. An explosion may
occur.
n Keep Pressure Cooker out of the reach of children.
n Do not attempt to dislodge food when the appliance is plugged in.
n Do not fill the Pr
essure Cooker more than
1
/2 full with food or
2
/3 full
with liquid. When cooking foods that expand during cooking do not fill
the unit over
1
/2 full.
Salt and pepper to taste
For the Gr
emolata:
1 tablespoon garlic minced
2 tablespoons grated lemon zest
1/2-cup fresh parsley minced
Pat the veal shanks dry with paper towels. Cover them with flour in a plastic zip
lock bag, shake until evenly coated. Remove and shake off excess flour.
Press the
Brown button. Press the Start/Stop button. Add 2 tablespoons oil until
almost smoking and add the veal shanks. Brown on both sides, set aside on a
platter that will collect any juices while the veal is resting. Add the remaining oil
and sauté the onions and shallots until translucent, not brown, for about 2 to 3
minutes. Add the wine and deglaze the bottom of the cooker. Add the veal stock,
carrots, celery, tomatoes, basil, and oregano. Continue to cook for 2 minutes,
return the veal and juices to the cooker. Press the
Start/Stop button. Lock the lid in
place. Set the cooker to high for 20 minutes (see pages 5-6 for instructions). Let
the pressure drop naturally. Remove the lid. Remove the shanks and set aside on a
platter. Prepare the Gremolata by combining garlic, lemon zest and parsley. Add
the Gremolata to the cooker and stir. Add salt and pepper to taste. Arrange the
shanks on a plate over risotto or pasta drizzle the Gremolata over the top and serve.
n Foods such as applesauce, cranberries, pearl barley, oatmeal or other
cereals, split peas, noodles and pasta, or rhubarb should not be
cooked under pressure in the pressure cooker. These foods tend to
foam, froth and sputter, and may block the floating valve.
n To reduce the risk of electrical shock, cook only in the removable
cooking pot.
n Do not use an extension cord with this Pressure Cooker. However, if
one is used, it must have a rating equal to or exceeding the rating of
this appliance.
n The Pressure Cooker is for household use only.
n The Pressure Cooker should not be used for other than the intended
use.
n Extreme caution should be used when moving any appliance
containing hot food or liquid.
n Servicing or repair should only be completed by a qualified technician.
n The Pr
essure Cooker has a polarized AC (Alternating Current) plug
(one blade is wider than the other). This plug will fit in a polarized
outlet only one way, as a safety feature. Reverse the plug if the plug
does not fit fully in the outlet. Contact a qualified electrician if it still
does not fit. Do not attempt to defeat this safety feature.
n WARNING: Never deep fry or pressure fry in the pressure cooker.
It is dangerous and may cause a fire and serious damage.
CAUTION: Perishable foods such as meat and poultry products, fish,
cheese and dairy products cannot be left at room temperature for more
than 2 hours. (No longer than 1 hour when the room temperature is above
90°F.) When cooking these foods, do not set the delay time function for
more than 1-2 hours.
SAVE THESE INSTRUCTIONS
29
2
Lentil Soup
Lentil Soup in just seven minutes in the pressure cooker.
Serves: 6
2 cups dried lentils, picked over, rinsed
1 bay leaf
2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
1/2 cup white wine
6 cups chicken or vegetable broth
Sour cream, for garnish
Salt and pepper to taste
Add the lentils, bay leaf, garlic, onion, oil, wine and stock to the cooker. Lock lid in
place and set pressure to high for 7 minutes (see pages 5-6 for instructions).
Quick-release pressure. Check to make sure the lentils are done. If not, relock lid
and return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Season to
taste. Serve in bowls with a dollop of sour crème. Yummy!
Osso Buco
Serves: 4
4 large veal shanks, about 10 to 12 ounces
1 cup all-purpose flour
3 tablespoons olive oil, divided into 2 oz and 1 oz portions
1 lar
ge onion chopped
1/2-cup veal stock (chicken stock can be substituted)
1/2 cup white wine
2 large carrots, chopped
2 cloves shallots, chopped
1 stalk celery, thinly sliced
1 14 1/2-ounce can tomatoes, chopped
1-tablespoon fresh basil, or 1 tsp dried basil
1 teaspoon dried oregano
3
28
Removable Cooking Pot
Cool Touch Handle
Floating Valve
Self Locking Lid
Condensation Reservoir
Stationary Pot
Cool Touch Handle
Cool Touch Housing
Heating Plate
Temperature Sensor
Control Panel
Rubber Gasket
Floating Valve
Anti-Blocking Case
(Pull up to remove)
Pressure
Safety Valve
Locking Pin
Pressure Regulator Knob
FEATURES
French Vegetable Soup
This soup does not speak French, but it is a traditional French provincial vegetable
Soup.
Serves: 6
1 1/2 cups cannelloni, white kidney or great northern beans, rinsed in a colander
and picked over
1 1/2 tablespoons olive oil
1 cup leeks, thinly sliced, if you substitute onions you are American
2 cups vegetable broth
1/2 cup white wine
2 cups chicken broth
2 stalks celery, diced
3 large carrots, peeled, halved and cut into 1/2 inch slices
1 20-ounce can chopped tomatoes
2 tablespoons Pernod
1/2 teaspoon dried tarragon
3 cloves garlic minced
Salt and pepper to taste
1/3 teaspoon saffron threads, steeped in 3 tablespoons warm water for 5 minutes
2 mediums zucchini or yellow squash, or a mixture of both
Quartered lengthwise and then cut into 1/2 inch slices
1/2 package frozen French-style green beans, thawed
1/2 package frozen green peas, thawed
Parmesan cheese, grated or a block ready to shave
Press the
Brown button. Press the Start/Stop button. Add the oil and sauté the
leeks for about 3 minutes, do not brown. Press the
Start/Stop button. Add the
wine, broth, beans, celery, and carrots. Lock the lid in place, set the cooker to high,
for 12 minutes (see pages 5-6 for instructions). Quick-release the pressure. If the
beans are not tender, pressure cook on high for another 5 minutes.
Add the tomatoes, Pernod, garlic, saffron with liquid, and zucchini. Press the
Brown button. Press the Start/Stop button. Cook for 3 minutes. Add the green
beans and peas, and cook until tender about 3 minutes. Season to taste. If you
want the soup to be a bit thicker, smash a large spoonful of white beans against the
side of the cooker and stir while pot is boiling. Serve in large bowls and pass the
Par
mesan.
27
4
Pressure Regulator Knob: In down position when cooking under
pressure, up position when steaming.
Floating Valve: The Floating Pin is a safety device, it will rise
against pressure built up and keep the cover in
the locking position until pressure is released.
Self Locking Lid: Safety feature that does not let you open the
lid until the pressure has dropped to zero.
Removable Cooking Pot: 4.22 qt. capacity double non-stick removable
pot provides even heat distribution.
Condensation Reservoir: Collects excess condensation during cooking.
Rubber Gasket: Creates an air tight seal that is needed for the
Pressure Cooker to operate.
Pressure Safety Valve: Allows excess pressure to escape if too much
pressure is building up.
Anti-Blocking Case: Pull up to release the Anti-Blocking Case for
cleaning.
Control Panel Functions: Warm function reheats or keeps cooked food
warm for a long period of time.
Brown function allows you to brown your food
before cooking it under pressure.
Steam function quickly brings cooking liquid
to a boil for steaming food or cooking rice.
Slow Cook function cooks your food slowly
to retain flavor and tenderness (9
1
/2 hour timer).
NOTE: 180°F is the lowest setting on a
traditional slow cooker. Most recipes using a
slow cooker require 8-9 hours.
Delay Time feature allows you to begin
cooking food up to 8 hours later.
C AUTION: Perishable foods such as meat
and poultry products, fish, cheese and dairy
products cannot be left at room temperature
for more than 2 hours. (No longer than 1
hour when the room temperature is above
90°F.) When cooking these foods, do not set
the delay time function for more than 1-2
hours.
FUNCTIONS
Black Bean Soup
Black Bean Soup or thicken and serve over rice. Here's a secret for making the
soup really explode with flavor. Stir in a tablespoon of Balsamic Vinegar. You
won't believe the difference. Ready in 25 minutes.
Serves: 6
2 tablespoons olive oil
2 large onions, chopped
2 large garlic cloves, minced
3 stalks celery
1 tablespoon whole cumin seeds
1 large red bell peppers, seeded and diced
6 cups chicken or vegetable broth
1 smoked ham hock, whole or bacon diced
3 large carrots, chunked
2 bay leaves
1 sprig fresh thyme, chopped or 1 teaspoon dried
1 teaspoon ground coriander
1 1/2 cups dried black beans rinsed in a colander and p
icked over
1 cup fresh coriander/cilantro, minced. (You can substitute parsley)
Salt and pepper to taste
Balsamic vinegar, to taste
1/2 cup tomatoes chopped, for garnish
Press the Brown button. Press the Start/Stop button. Add the oil and onions and
sauté for 2 to 3 minutes until onions turn translucent. Add the garlic, celery, cumin
seeds, and red peppers and cook for 2 more minutes stirring constantly. Press the
Start/Stop button. Add the broth, ham hock or bacon, carrots, bay leaves, thyme,
dried coriander and black beans. Set the cooker to high for 20 minutes (see pages
5-6 for instructions) let the pressure release naturally, about
5 to 10 minutes.
Remove the lid; take out the bay leaves and ham hock (if using). Salt and Pepper to
taste. Drizzle and stir in the Balsamic vinegar to taste. Garnish with the fresh
cilantro and serve.
5
26
Before First Use
1. Remove all packing materials and literature.
2. Wash all removable parts in warm soapy water. Rinse and dry all
parts thoroughly. Wipe the outer housing with a clean damp cloth.
NEVER immerse the housing in water or any other liquid. NEVER clean
any parts in a dishwasher.
3. Make sure the rubber gasket is seated properly inside the lid. To ensure
the correct fitting, fill the removable cooking pot with two-thirds water
and run on HIGH PRESSURE for 15 minutes.
4. Release the pressure by turning the pressure regulator knob to STEAM.
The floating valve will drop.
5. Let the appliance cool to room temperature and then empty and clean.
How To Operate Using Pressure Setting
Before using the pressure cooker each time, check to be sure that the rubber
gasket and the pressure regulator valve are clean and positioned properly. (See
pages 9 and 10.)
1. Plug the cord into a wall outlet.
2. Position the removable cooking pot in the appliance.
3. Place food in the cooking pot according to the recipe or chart.
NOTE: When cooking most foods under pressure, 1 cup (8 oz)
of liquid should be added.
4. Place the lid on the Pressure Cooker and turn it counter-clockwise until
it locks into place. (The locking pin will click into place.)
5. Turn the pressure regulator knob to PRESSURE.
6. Choose the desired cooking mode by pressing either the HIGH or LOW
pressure button on the control panel. The light on the button will flash
and the digital display will show 01. (This equals 1 minute cooking
time.)
7. Set the desired time by pressing the button once for each additional
minute or by continuously holding the button down. The longest
cooking time is 99 minutes.
8.
Press the START/STOP button to begin cooking. The indicator light will
stop flashing.
9. If you forget to select a desired cooking time or forget to press the
ST
ART/STOP button, the digital display will read 0.0 after 30 seconds.
HOW TO OPERATE
Serve the soup in individual bowls, and provide a shaker or shaver for the
Parmesan and enjoy.
Split Pea and Ham Soup
Ready in 20 minutes.
Serves: 8
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onions, chopped
2 cups dried split peas
2 large carrots, diced
1/2 teaspoon dried thyme
8 ounces smoked ham, or bacon finely diced
If vegetarian use a dash of liquid smoke
6 cups chicken broth, or vegetable broth
1 cup dry white wine
1 package frozen green peas (optional, they bring texture and fresh pea flavor)
1/2 cup breadcrumbs, or fresh bread processed in a food processor or blender
Extra virgin olive oil, to taste
Press the
Brown button. Press the Start/Stop button. Add the vegetable oil and
onions, sweat for two minutes or until translucent. Add the garlic and stir for one
minute. Press the
Start/Stop button. Add the split peas, carrots, thyme, ham or
bacon, the stock, or liquid smoke, breadcrumbs and wine. Set the cooker to high,
for 10 minutes (see pages 5-6 for instructions). Allow the pressure to release
naturally for 10 minutes. If any pressure remaining, use quick release for any
remaining steam.
Add and stir in the green peas and season to taste with salt and pepper, drizzle
with extra vir
gin olive oil.
25
6
10. The unit will begin to count down in minutes, after the appropriate
pressure has been reached. (The floating valve will rise when the
pressure is reached.) The pressure cooker will beep at the end of the
cooking time.
11. When cooking is finished, let the pressure drop on its own (also called
the natural release feature), or release immediately by turning the
pressure regulator knob towards STEAM in short bursts (also called the
quick release method) until the pressure is reduced. CAUTION: When
turning the knob to release pressure, hot steam/liquid will be ejected.
NOTE: Press the START/STOP button when cooking time is complete, or to
cancel and reset. Otherwise, the pressure cooker will beep periodically
as a reminder that the cooking time is complete.
WARNING: Do not hold the pressure regulator knob. Hot steam/liquid
will be ejected. Keep hands and face away from steam vents, use pot
holders when removing the inner pot or touching any hot items, and
never force the lid open. The lid will only open once the pressure is
released. Remove the lid by lifting it away from you to avoid being
burned by the steam.
Warm Setting
This program reheats or keeps cooked food warm for a long period of
time.
1. Place cooked food in removable cooking pot.
2. Place lid on pressure cooker.
3. Turn the pressure regulator knob to STEAM.
4. Press the WARM button. The light on the button will flash and the
digital display will read 0.0.
5. Press the START/STOP button to begin the program. The indicator light
will stop flashing.
Brown Setting
This program allows you to brown your food before cooking it under
pressure. Brown your meat or poultry for the best flavor and texture, unless
otherwise indicated in the recipe. Food should be patted dry with a paper
towel before browning. For best results, make sure the oil is hot before
adding your meat or poultry. Brown in batches to keep the correct
temperatur
e.
Minestrone
I have probably enjoyed a 100 different variations some more like stews, most of
them delicious. One of the delights of adding Minestrone to your Pressure Cooker
is that you can create a light soup or a hearty dinner in just ten minutes. Here is
my favorite basic recipe, plus some ideas for making it heartier.
Serves: 6
1 ounce dried mushrooms, your favorite (I like porcini)
2 cups boiling water
2 tablespoons olive oil
1 1/2 cups white onions chopped
3 cups vegetable stock (Use your homemade for this recipe if you have it)
2 28 ounce cans chopped tomatoes
3/4 cup small shell pasta, I like elbows or ditalini
1 1/2 tablespoons Italian spice mix, to taste
Salt and pepper to taste
1/3 teaspoon red pepper flakes
1 teaspoon sugar
4 stalks celery, cut into 1/2-inch slices
4 large carrots, 1/2 inch slices
2/3 pound green cabbage, shredded
3 large cloves garlic, minced
1 1/2 cups Parmesan cheese, freshly grated or ready to shave
Place the dried mushrooms in a large mixing bowl and pour the boiling water over
them, cover, set aside. Stir after five minutes. They will be soft in 10. Strain the
mushrooms through a colander into another bowl and save the mushroom liquid.
Chop the mushrooms into bite size pieces. (Your bite)
Pr
ess the
Br
own
button. Pr
ess
Star
t/Stop
button. Add the oil to the inner pot of the
pr
essur
e cooker. Add the onions right away and soften until translucent, do not
brown. Press the
Start/Stop Button. Add the broth, and the mushroom liquid.
Add tomatoes, pasta, soaked mushrooms, Italian seasoning, red pepper flakes,
sugar
, celery, and carrots and stir until well blended. Lay the green cabbage on
top. Don't worry if it fills the cooker, it will shrink during cooking.
Lock the lid in place, set the cooker to high pressure for 5 minutes (see pages 5-6
for instructions). Quick release the pressure. Remove the lid, salt and pepper to
taste. If the pasta is not yet tender, simmer with the cooker set to brown for a few
minutes until it’
s just the way you like it.
7
24
1. Position the removable cooking pot in the pressure cooker.
2. Add the appropriate amount of oil as per recipe.
3. Press the BROWN button. The light on the button will flash and the
display will read 0.0. The lid should remain off.
4. Press the START/STOP button. The indicator light will stop flashing.
5. After about one minute of preheating, add food and begin browning.
NOTE: Do not leave pressure cooker unattended while browning foods
Steam Setting
This program quickly brings cooking liquid to a boil for steaming food or
cooking rice.
1. Position the removable cooking pot in the pressure cooker.
2. Place a small, heat-resistant rack or basket (not included) in the bottom
of the removable cooking pot.
3. Add at least 8 oz. of water so that the bottom of the rack is above the
liquid.
4. Add the food. Do not fill the pot more than two-thirds full. Note: If
steaming rice, put the rice in a 8” or smaller bowl and place on the
rack.
5. Place the self-locking lid onto the removable cooking pot and turn the
pressure regulator knob to STEAM.
6. Press the STEAM button. The light on the button will flash and the
digital display will read 01. (This equals 1 minute cooking time.)
7. Set the desired time by pressing the button once for each additional
minute or by continuously holding the button down. The longest
cooking time is 99 minutes.
8. Press the START/STOP button to begin cooking. The indicator light will
stop flashing.
9. If you forget to select a desired cooking time or forget to press the
START/STOP button, the digital display will read 0.0 after 30 seconds.
NOTE: The lid can be opened while cooking to check the food. Use caution
when r
emoving the lid. Never place your face over the pressure cooker
when removing the lid. Steam escapes as soon as the lid is opened
and can cause serious burns.
Vegetable Stock in 20 minutes
There are so many vegetables to choose from when making a vegetable stock. I
have just two rules: 1. Always include your basic vegetables: carrots, onions and
celery. 2. Add as many vegetables, washed vegetable peels and trimmings that
you have on hand with the exception of beets, which will darken the stock and
dominate the flavor. So unless you are making Borscht, skip the beets. This tasty
but neutral stock can now be used to make soups, poach fish, and make vegetarian
soups.
2 tablespoons oil
2 large onions, chopped
4 large carrots, chunked
4 stalks celery, chunked
1/2 cup white wine
12 cups miscellaneous vegetables coarsely chopped
Peeled turnips, leek greens, zucchini, mushrooms, green beans, scallions etc
Bay leaf
1 teaspoon dried thyme
10 sprigs parsley coarsely chopped
8 cups cold water
Press the
Brown button. Press the Start/Stop button. Add the onions, carrots, and
celery. Sauté until vegetables start to brown thoroughly. Add the wine and deglaze
the bottom of the pot, making sure to scrape up the brown bits from the bottom.
Add the remaining vegetables and water. Press
Start/Stop button. Lock the lid in
place and set the cooker to high for 10 minutes (see pages 5-6 for instructions), let
the pressure release naturally, about another 10 minutes. Remove the lid, let the
stock cool until it is safe to handle. Strain the stock through a fine mesh sieve and
store in the refrigerator or freezer.
8

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