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21
English
OPERATING THE MULTI-COOKER TIPS FOR GREAT RESULTS
Cooking tips
Refer to the following tips for getting the
most out of the different cooking modes�
Searing and Sautéing:
• For best browning results, pat exterior
surfaces of meat dry with paper towels
before sautéing or searing�
• It’s important not to over-crowd the
cooking pot when browning meat for a
recipe� Brown approx� 0�25 kg or less at a
time
for the best results and to avoid steaming
the meat�
• If using oil or butter for sautéing, add it
after the preheating the multi-cooker�
• To easily drain grease after searing or
sautéing food, place the lid on the cooking
pot in the drain position and hold it
securely with hot pads while pouring
grease into a heat safe container�
• When sautéing vegetables such as carrots,
celery, onions, and garlic, add larger cut
ingredients rst and cook for several
minutes before adding smaller cut foods
such as minced garlic� This ensures all of
the vegetables are evenly cooked and the
garlic does not burn�
Steaming:
• It is not necessary to allow the unit to
preheat when steaming foods, simply add
water, place food on the steaming rack and
set the multi-cooker to STEAM� At the
end of the preheat time, press the START
button�
• Foods will steam faster if cooked in a single
layer� Larger amounts of food may need
to be repositioned midway through the
cooking time for even results�
• Foods that have been cut or trimmed into
pieces approximately the same size will
cook more evenly�
• Make sure the lid covers the cooking pot
spout to trap steam for optimal cooking
performance�
• Removing the lid slowly during steaming�
Rice:
• It is important to measure rice and water
accurately before cooking for best results�
• Some varieties of rice are washed/rinsed
prior to cooking� U�S� varieties generally
are not, as they have been enriched with
vitamins and minerals� Rinsing these types
of rice removes the added nutrients�
If washing rice before cooking, be sure
to measure it before washing, not after,
and try to drain as much water away as
possible before adding the amount needed
for cooking�
• After adding rice and water to the
multi-cooker pot, spread the rice into
an even layer on the bottom for the best
cooking results� Do not remove the lid
during cooking�
• Most types of rice will be slightly
undercooked at the end of the Rice
cooking cycle� Allowing the cooked rice to
rest in the cooking pot with the lid on for
5 to 10 minutes will allow the last bit of
moisture to be absorbed�
• Oil, butter and salt and other seasonings
can all be added if desired� Stir in prior
to starting the Rice cooking cycle� Liquids
other than water can also be used to
add avour. Try substituting sh, poultry,
vegetable or meat stocks or broths�
• Chopped fresh herbs can be stirring into
cooked rice at the end of the cooking cycle
before allowing the rice to rest�
• Make sure the lid covers the cooking
pot spout to trap steam for optimal rice
cooking performance�
Soup:
• Follow the cooking tips for Sauté/Sear
when using this part of the Soup cooking
cycle�
• The bits of cooked on foods on the bottom
of the cooking pot after browning contain
lots of avour. Add some of the liquid
from your recipe and scrape them up with
a wooden spoon to add depth and more
intense avour to your soup.
• Cutting foods into pieces approximately
the same size will ensure the most even
cooking results�
W10778323A_v05.indd 21 3/26/15 5:17 PM
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