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• If you are slow cooking, you can use the
BROWN/SAUTÉ function first, which allows you to sear
meats and vegetables at the beginning but also allows
you to thicken sauces and make gravies at the end.
Browning meat prior to slow cooking not only gives your
food great color, but it also seals in the juices and flavors
and keeps the meat tender.
• To thicken a casserole at the end of cooking, use the
BROWN/SAUTÉ function and stir a small amount of
corn flour with water. Allow to simmer, stirring until
thickened.
• When using the SLOW COOK function, make sure the
Steam Release Valve is in the “Release” (open) position.
• When using the SLOW COOK function, the Multi-
Cooker does not recover lost heat quickly, so only lift the
Lid if necessary or if instructed to do so in the recipe.
It’s a good idea to monitor your slow cooking results
throughout the cooking cycle by quickly removing
the Lid and checking, then quickly replacing the Lid.
Different cuts and thickness of meats and vegetables can
vary cooking times.
HINTS AND TIPS FOR SLOW COOKING HINTS AND TIPS FOR SLOW COOKING (CONT.)
• It is not uncommon for meat to cook faster than root
vegetables. It is for this reason that we recommend
chopping all vegetables to a similar small size. Meat can
be cut into larger chunks because if it is cut too small, it
will break up once cooked and tenderized.
• Slow Cooking reduces evaporation, resulting in the
flavors and juices being maintained. Keep this in mind
when creating your own recipes, as you may not require
as much liquid as you would when using other cooking
methods.
Temperature Temperature
Suggestions
Recipes Ideas
High Use this setting for
recipes that require
shorter cooking
times, generally 4-6
hours.
Ideal for sauces,
chili, potato dishes,
cheese dishes,
chicken wings and
meatballs in sauce
Low Use this setting
for recipes that
require longer
cook times. This
setting is used for
recipes that usually
require cooking
for more than 8
hours. Perfect for
less tender cuts of
meats.
Ideal for less tender
cuts of meat,
braised meats, dried
beans, soups and
stews
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