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8
TIPS & HINTS
HEATUP TIMES may vary based on a
number of factors. Approximate times are:
• Brown/Saute (175°C, empty pot) –
6 minutes
• Steam (950ml of water) – 10 minutes
THE COOKING POT is designed specifically
for use in the multicooker.
Do not use in oven or on stovetop.
Take it right to the table to serve!
THE STEAMING RACK should be placed in
the UP position to raise food above water.
NOTE: The metal steaming rack is specially
designed for this pot and will not damage the
coating if used as directed.
BROWN/SAUTÉ
• For even browning, it is important not to
crowd the pan. Foods should be cooked in
an even layer. Cook larger portions in
batches when necessary.
• When browning and sautéing foods before
slow cooking, some items may produce a
lot of grease. To remove excess, use pot
holders to carefully remove the pot from the
base; pour off the grease from the corner of
the pot. Return the cooking pot to the base
and finish cooking.
• When browning meats, browned bits left in
the bottom of the pot can be used to
flavour the dish. Simply add a small amount
of liquid (like water, wine or stock) to the
pan and scrape up the browned bits with a
wooden spoon – leave in pot. Incorporate
into the dish or sauce.
• Foods can be reheated with the Brown/
Sauté function. Put precooked food into the
cooking pot. Set on Brown/Sauté at 175°C
and stir until all ingredients are warmed
through. Once food is simmering, switch to
Warm on the Slow Cook function until ready
to serve.
SLOW-COOKING
• Browning foods before slow cooking adds
more depth and flavor to the finished dish.
If time is short skip this step and add all
ingredients to your cooking pot to slow
cook. The only exception is ground meats,
which should always be browned before
slow cooking.
• When converting a traditional slow cook
recipe to include Brown/Sauté, the liquid
amount must be increased. This is because
cooking starts at a higher temperature than
it would in a traditional slow cooker.
Recipes vary, but the approximate guideline
is to double the liquid for a long braise and
increase it by about 50% for a soup or
stew. Set the timer to the lower end of the
recommended time range.
• For best results, fill multicooker at least
one-quarter full but not more than three-
quarters full.
• To ensure that root vegetables such
as carrots and potatoes are cooked
through, cut them no larger than 5cm. This
is most important for dishes that slow-cook
less than 6 hours.
• “Crisp-tender” vegetables should be added
during the last 30 minutes of cooking time
to prevent overcooking. Fresh herbs should
be stirred into dishes just before serving.
• In general, cooking for 1 hour on High is the
equivalent of cooking for 2 hours on Low.
• Removing the lid when slow cooking lets
heat escape, requiring extra cooking time.
Each time the lid is removed, add about 15
to 20 minutes of cooking time.
• A fat mop can be used to remove
separated fat from slow-cooked food by
brushing it over the top. Alternatively, the
food may be refrigerated and the congealed
fat can then be lifted off and discarded
before reheating and serving.
• To decrease the amount of fat in recipes,
remove as much of the visible fat as
possible from meats and poultry. Remove
skin from poultry and drain any fat from
browned meats.
•
Many slow-cooked foods such as stews
benefit from cooling and refrigerating, then
reheating – as the saying goes, stew or chilli
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