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30
Dried - Herbs
The SMART COOK – DRIED HERBS setting
heats fresh herbs so they become dry and crisp
in texture. Herbs dried this way retain more
color, fragrance and flavor than store-bought
dried herbs.
For best results use hard herbs such as thyme,
rosemary, sage and oregano.
Pick leaves off fresh herbs and discard the
stems. Wash gently and dry well with
paper towels.
Line the crisper pan or other microwave safe
plate with 2 layers of paper towels and place
herbs on top in a single layer.
Halfway through the cook program, the oven
will beep and flash ‘Stir/Turn food’. Pause and
gently stir herbs then press START to continue.
At the end of the cooking cycle, if herbs are
dried enough, remove to a cold plate.
If herbs require more heating, remove
paper towel and allow herbs to stand for
5–10 minutes in the crisper pan, stirring once
or twice during this time.
Store dried herbs in an airtight container in a
cool, dark spot for 6–12 months.
Toasted Nuts
The SMART COOK – TOASTED NUTS
setting is suitable for toasting whole raw nuts
such as walnuts, cashews, almonds and pine
nuts so they are golden and crisp.
Measure or weigh nuts and place in a single
layer on the crisper pan or other microwave
safe plate.
Halfway through the cook program, the oven
will beep and flash ‘Stir/Turn food’. Pause and
stir nuts then press START to continue.
At the end of the cooking cycle, if nuts are to
your desired color and crispness, remove to a
cold plate.
If nuts require more heating, allow nuts to
stand for 5–10 minutes in the crisper pan,
stirring once or twice during this time.
Caramel
The SMART COOK – CARAMEL setting is
ideal for caramelizing sugar and water to make
caramel sauce, toffee and other caramel
based sweets.
The CARAMEL setting uses 2 power levels,
first 100% to evaporate the water and melt
the sugar and then 80% to color the sugar
without burning.
Choose a clear Pyrex bowl that is large enough
to contain the hot sugar mixture when boiling.
Wash the bowl well to remove any residue or
debris that can cause the caramel to crystallize.
Place sugar and water into the bowl and mix
well with a metal spoon.
Wash down any stray sugar from the side of
the bowl using a pastry brush dipped in water.
This helps prevent crystallization.
During the cook program, the oven will beep
and flash ‘Stir/Turn food’. Pause and carefully
remove the cooking bowl from the microwave
using oven proof mitts. Swirl the bowl gently
to dissolve any remaining sugar. Wash down
any stray sugar from the side of the bowl using
a pastry brush dipped in water. Return bowl to
the microwave and press START to continue.
At the end of the cooking cycle, if caramel
is not dark enough, add additional time by
pressing the A BIT MORE
‰
button.
Always remove caramel before it gets to
desired color as it will continue to darken upon
standing after cooking.
When caramel is to your desired color,
carefully remove the cooking bowl from the
microwave using oven proof mitts.
CAUTION
Melted sugar is extremely hot and will burn
if it comes into contact with the skin.
Always practice extreme caution when
cooking caramel.
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