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9
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Many slow-cooked foods such as stews
benefit from cooling and refrigerating,
then reheating – as the saying goes, stew
or chili is always better the second day.
Bring food to a simmer on the Brown/
Sauté function at 350°F. Stir to ensure all
ingredients are warmed through and
then switch to Warm on the Slow Cook
function until serving.
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before slow cooking.
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before cooking. Brown ingredients if
necessary and then combine with
remaining ingredients in cooking pot.
Cover and refrigerate. When ready to
cook, place the cooking pot in the cold
multicooker and add 30 minutes to your
projected cooking time.
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soaked overnight, then brought to a boil,
drained and rinsed before cooking. Do
not add salt or any acid to beans when
cooking, as it will prevent them from
softening completely.
Adapt your traditional recipes to
slow cook:
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Brown/Sauté function before slow
cooking, reduce the cooking liquid by at
least 50% (soups are the exception).
Liquids do not evaporate as they do in
traditional cooking, and most often you
will end up with much more liquid than
you began with.
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cheeses) will break down and curdle
during slow cooking. Substitute canned
evaporated milk, nonfat dry milk, or add
dairy products during the last 30 minutes
of cooking.
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or rice UNDERCOOK it and add to the
pot in the last 30 minutes of slow
cooking.
STEAMING
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no more than 2 quarts of water unless
otherwise indicated. Basic steaming will
usually use 1 quart of water.
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evenly on the rack, we recommend
steaming in a parchment or foil pouch.
Note: If using foil, increase cooking time
by 50% of what is recommended.
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on the cob to the steaming rack, place
them on the middle of the rack and work
your way to the edges.
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dumplings or tamales, it is best to add
ingredients before preheating.
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It is best to remove the lid tilting away
from you.
CLEANING, CARE AND
MAINTENANCE
All removable parts are dishwasher safe.
1. Unplug unit and allow it to cool
completely before cleaning.
2. Never immerse unit in water or other
liquids.
3. To clean the housing and control panel,
simply wipe with a clean damp cloth.
4. Wash cooking pot, lid and rack with
warm soapy water and rinse thoroughly.
Or, clean in top rack of dishwasher.
5. Dry all parts after every use.
6. Any other servicing should be
performed by an authorized service
representative.
NOTE: If food residue sticks or burns onto
cooking pot surface, fill pot with warm
soapy water and allow to soak before
cleaning. If scouring is necessary, use a
nonabrasive cleanser or liquid detergent
with a nylon pad or brush.
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